Cabbage Paratha

This is a simple and healthy paratha which is a good option for lunch box and today is the second day of blogging Marathon#10. I make this one for lunch box weekly once atleast since its easy to make and nutritious,accompanies it with  raita and pickle for my hubby dear,ketchup for my son.Here is the recipe for simple and healthy paratha.........

Ingredients

Ingredient	Quantity
Wheat flour	11/2cups
All pupose flour(maida)	1/2cup
Cabbage(finely shredded)	1cup
Chilly powder	1tsp
Garam masala powder	1/4tsp
Turmeric powder	a pinch
Amchur powder(optional)	1/2tsp
Carom Seeds(omam)	1/2tsp
Coriander leaves(chopped)	as needed
Salt	to taste
Oil	1tbs
Oil/Ghee	2tbs

Method
                    Mix everything together and add a tbs of oil,mix it well.Make a dough by adding little by little of water and the dough should be stiff,keep it aside for 10 minutes.
Divide the dough into equal balls and roll it gently to a paratha by dusting the flour.Cook it in a griddle both sides by adding few drops of oil or ghee.
Cabbage Paratha is ready.

Enjoy it with pickle and raitha.

• Make the dough stiff and add water little by little otherwise the dough will be very soft and difficult to roll.
• Instead of oil ghee can be used which gives a nice flavor.
• Finely chopped onions can be added along with cabbage.
• A tbs of curd can be added to give softness and a tangy taste to the paratha.

Check out here for my blogger friends who are running in the Blogging Marathon#10
Sumber http://www.naliniscooking.com

Karivepillai(Curry leaves)Sadham/Rice

Karivepillai sadham is a flavorful,colorful and healthy rice which is a good choice for lunch box or on the go.This is my mom's recipe and makes it frequently and this rice can be made in a jiffy if the powder is made in advance.Today is my first day of BM#10 of lunch box dishes and made this rice for Hubby's lunch box as he always prefer one pot meal for the lunch box which is easy to have it in the office and mess free.

Ingredients

Ingredient	Quantity
Basmathi rice or Raw rice	11/2cups
Curry leaves	3/4cup
Coriander Seeds	2tsp
Red chilly	4-5nos.
Dessicated coconut	1tbs
Channa dhal(kadalai paruppu)	1tbs
Black pepper	4-5nos.
Tamarind	Peanut size
Lemon juice	1tsp
Salt	to taste

For the Seasoning

Ingredient	Quantity
Mustard seeds	1tsp
Urad dhal	1tsp
Channa dhal(kadalai paruppu)	11/2tsp
Cashews(broken)	1tbs
Oil	1tbs
Asafoetida	a pinch

Method

                      Cook the rice and separate the grains by adding little oil.Heat the pan and roast the red chillies,coriander seeds,channa dhal and black pepper corn in a medium flame.Then add the dry coconut,fry it for a minute and turn off the stove and keep aside.Finally roast the curry leaves separately till it changes the color.
Put the fried dhal and red chiilies mixture in a blender and grind to a coarse powder.Then add the curry leaves,salt and tamarind,grind it to a powder and set it aside (or store it in an air tight container).
Keep a pan with oil and splutter the mustard seeds,urad dhal,channa dhal.Then add the cashews and asafoetida,fry it till golden color.Add the ground powder and turn off the stove and mix it well.Add it to the rice and mix it well and finally add a tsp of lemon juice.
Rice is ready.

Enjoy it with raitha,papad or chips and potato fry.

• The powder can be stored in the refrigerator but tastes better when the powder is freshly made.
• Peanuts can be added in the seasoning for extra rich taste.
• Instead of making powder thick paste can be made and saute in the oil.

Okra Raitha/Thayir Pachadi

                                 Okra raitha is a simple recipe which goes very well with this rice.As hubby dear prefers raitha rather than curd rice for his lunch I paired up the rice with raitha.

Ingredients

Ingredient	Quantity
Okra(ladies finger)	10-15nos.
Red chilly	4-5nos.
Mustard seeds	1/2tsp
Urad dhal	1tsp
Curry leaves	4-5leaves
Asafoetida	a pinch
Yogurt	1/2cup
Oil	2tsp
Salt	to taste

Method
                  Clean and cut the okra to thin slices,heat a pan with oil and splutter the mustard and urad dhal.add in red chilly,asafoetida ,red chilly and okra.Saute the okra for about 5 minutes in a medium flame.Once the okra becomes crispy add in the salt and mix it well,turn off the stove.
Add the fried okras to the well beaten yogurt and mix it well.
Okra raitha is ready.

Serve it as an accompaniment for rice varieties.

Check here for my friends who are participating in Blogging Marathon #10.
Sumber http://www.naliniscooking.com

Channa Masala Stuffed Bun

I like to have the kara bun(savory bun) which is available in a local bakery in my hometown.I always experiment with different stuffing,one such hit is a channa masala stuffing.This can be made with the leftover channa masala also and it is a good option for tea time snack, brunch or even on the go.Here is the recipe for delicious bun....

Ingredients

For the bun

Ingredient	Quantity
All purpose flour	21/2cups
Dry yeast	2tsp
Butter	2tbs
Milk	1/2cup
Water	1/2cup
Salt	1tsp
Sugar	2tsp
Oil	1tsp
Butter or milk	for brushing

For the stuffing

Ingredient	Quantity
Channa(soaked,cooked)	11/4cups
Onion	1no.(medium size)
Tomato	2nos.(medium size)
Ginger&garlic paste	1tsp
Chilly powder	1/2tsp
Coraiander powder	1tsp
Garam masala powder	a generous pinch
Amchur powder(optional)	1/4tsp
Fennel seeds(sombhu)	1/2tsp
Coriander leaves(chopped)	as needed
Salt	to taste
Oil	1tbs

Method

                 Activate the yeast by adding in a luke warm water with the sugar,keep it for 5 minutes,till the mixture gets frothy.Meanwhile mix the flour with butter,salt and add the yeast.Mix it with milk and water little by little to form a dough.Grease the palms with oil and knead the dough for atleast 10 minutes.It should be soft and piable,cover it with a plastic wrap and keep it in a warm place to raise(turned on the oven light and kept inside).
Meanwhile prepare the stuffing,heat oil in pan,crackle the fennel seeds and saute the onions till translucent.Add the ginger & garlic paste,fry it for a minute.Then add the tomatoes and saute it until mushy.
Now add in the powders,salt,stir it for a minute and add 1/4 cup of water.Let it boil for a minute,add the cooked channa and mix it well.Cook it until the mixture gets dry.Finally add the coriander leaves and turn of the stove.
After an hour take out the dough and it would have doubled in size,punch down the air and knead it for a while.Divide the dough into equal portions and take one ball and press it gently.Keep 2 tsp of the prepared stuffing and cover it by pulling the edges to the center and roll it gently in between the palms to get a nice and smooth buns.
Keep it on a greased baking tray,continue the same for the rest of the dough.Cover the baking tray with a wrap and let it sit for 30 minutes.After 30 minutes brush the top with milk or butter.Preheat the oven at 350 degree Fahrenheit and bake it for 20-25 minutes(mine took 20 minutes) till it becomes golden color.Once it is done take it from the oven and transfer the buns to a cooling rack and apply some butter.
Serve it with coffee or tea for a snack or a brunch.

Enjoy................

• Egg wash can be done instead of milk or butter.
• Kneading the dough is very important to get soft buns.
• Channa can be substituted with green peas. 
• For the given measurement got 8 buns.

Linking this to Vardhini's Bake Feast Series,Kirthi's Serve it Series-Savory Baked,Kushi'sBake it with Heart,Radhika's Winter Carnival.
Sumber http://www.naliniscooking.com

Kuzhi Paniyaram

Kuzhi paniyaram is simple breakfast or snack item which is popular in Tamilnadu especially Chettinadu,both sweet and savory versions can be made.This recipe I got it from my husband's grand mother who is an expert in cooking authentic dishes even at the age of 83.Whenever we visit her she makes both paniyaram for us  and accompanies with a spicy milagai chutney and coconut chutney.Yesterday I made the savory version which is called as masala paniyaram or kara paniyaram for evening snack....

Ingredients

Ingredient	Quantity
Raw rice	1cup
Boiled rice/Idly rice	1cup
Urad Dhal	1/4cup
Fenugreek seeds(vendhayam)	1tsp
Onion	2nos.(medium size)
Green chilly	5-6nos.
Coconut(finely chopped)	2tbs
Mustard seeds	1tsp
Urad dhal	2tsp
Channa dhal	1tbs
Asafoetida	a pinch
Curry leaves	2 sprigs
Coriander leaves(chopped)	as needed
Salt	to taste
Oil	as needed

Method
                  Soak the rice,dhal and fenugreek seeds for atleast 3-4 hours and grind it to a smooth batter with salt.Ferment the batter for 8-10 hours or overnight.
Keep the pan with a tsp of oil,once it is heated crackle the mustard seeds,urad dhal,channadhal.Add the curry leaves,asafoetida,and saute the onions till transparent.Finally add the salt,coconut pieces and coriander leaves and turn off the stove.Add this to the fermented batter and mix it well.
Heat the Paniyarm pan,add 1/2 tsp of oil in each mould,when the oil gets heated pour the batter 3/4 th of the mould.Once its cooked flip the paniyaram with the help or spoon or a knife and let it cook for a minute in a medium flame and drizzle little oil.
Paniyaram is ready.

Serve it with spicy milagai chutney or chutney of your choice

• This paniyaram can be made with fermented idly batter.
• Instead of adding channa dhal in the seasoning it can be soaked and add it to the batter.
• If the batter is not fermented properly the paniyaram won't turn brown and doesn't taste good.

Sumber http://www.naliniscooking.com