Peas Paratha / Matar Paratha / Batani Paratha /Green Peas Stuffed Parathas

Peas Paratha

Stuffing ingredients
Frozen green peas-2 cups
(Thawed & coarsely ground)
Salt to taste
Turmeric powder-1/8tsp
Coriander powder-1/2tsp
Red chilly powder-1/4tsp
Grated ginger-1/8tsp
Jeera/cumin-1/2tsp
Oil-1tsp
Besan-1tsp
(Heat oil temper it with jeera,add all dry masala & besan fry a bit.Add the peas & saute for 2 minutes till water evaporates.Switch off the stove,cool & make small balls,your filling is ready)
Other ingredients
Wheat flour-2 cups
Oil-1tsp
Salt to taste
(Add water & make a soft dough with the above ingredients)
Oil-to cook parathas
Method
Divide the dough into small equal size balls.Take a small ball of the dough,shape it like a cup.
Keep some filling inside the cup cover & seal it well to make sure the filling doesn't come out.
Flatten it well with your palm,gently roll the parathas to a semi thick disc.
Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared on both sides of the parathas.
Serve it hot with any gravy or raita of your choice.


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Asparagus Poriyal / Asparagus Thoran / Asparagus Curry / Asparagus Stir Fry With Coconut

Asparagus Poriyal

Tempering
Coconut oil - 1 tsp
Mustard - 1/2 tsp
Urad dal & Channa dal - 1 tsp together
Curry leaves few
Ingredients ground to a coarse mixture
Coconut - 1 tbsp
Garlic - 1
Red chillies - 1
Jeera/cumin - 1/8 tsp (optional)
( Do not add any water while grinding)
Other ingredients
Chopped asparagus - 2 cups
Salt to taste
Turmeric powder - 1/8 tsp
Method
Heat oil in a pan and temper it with above ingredients.
Now add the chopped asparagus and give a quick stir.
Add the salt ,turmeric powder and sprinkle very little water,cover and cook till soft.
Reduce the flame and add the ground coconut mixture mix it well and switch off the stove.
Garnish with curry and coriander leaves.
Best served as side dish for rice.

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Eggplant Parmesan / Baked-Eggplant Parmesan / Eggplant Parmigiana Recipe

Eggplant Parmesan

Ingredients to be brushed on sliced eggplants
Olive oil-1/3 cup
Salt & pepper to taste
Italian seasoning -2tsp
Crushed dry parsley-1/2tsp
Chilly flakes-1/2tsp
(mix everything in a bowl)
Eggplant-1big
(cut into semi thick circles,brush the seasoned oil on both sides of the eggplant.rest it for 10 minutes)
For coating
Egg beaten-1
Salt & pepper to taste
Parmesan cheese-2tsp
(Whisk egg,seasoning and cheese everything together)
All purpose flour/maida-little
Bread crumbs-1 cup or more
(Dust the marinated eggplants in all purpose flour,then dip both sides in the egg mixture,roll it both sides on the breadcrumbs.Arrange these on a baking tray & drizzle some oil on top.Bake these at 400 deg. for 20 minutes or till crisp & brown on all both sides.)
Other ingredients
Paste sauce-2 to 3 cups
Parmesan cheesee/mozzarella as needed
Fresh basil leaves
Method
Take a oven proof baking dish spread some sauce at the bottom,arrange the baked eggplants.
Sprinkle some cheese & basil leaves.repeat the same & finish it with sauce on top.Sprinkle the remaining cheese on top.
Bake this for 10 minutes till the cheese melt at 350 deg.
Serve it hot with spaghetti

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Poha Cutlet / Potato Poha Cutlet / Avalakki Cutlet / Aval Cutlet - No Onion No Garlic recipe

Poha Cutlet

Yields: 8 Cutlets
Ingredients
Potato - 2 medium size
( Boil remove skin and mashed or grated)
Poha/Flat Rice - 1 cup
( wash and sprinkle very little water for the poha to get soft.Do not add too much water)
Salt to taste
Grated ginger - 1/2 tsp
Grated or chopped green chilly -1
Chaat masala - 1/2 tsp
Roasted jeera powder/Cumin powder- 1/4 tsp
Red chilly powder - 1/4 tsp
Garam masala - 1/2 tsp
Dry mango powder - 1/4 tsp
Chopped coriander leaves - 2 tsp
All purpose flour - 1 tbsp
( Diluted to get a semi thick paste)
Bread crumbs as needed
Oil to shallow fry
Method
Take a wide bowl add all the above ingredients except bread crumbs and maida paste.
Mix everything well,divide into equal size balls.
Flatten the ball and dip it into the maida paste and coat it well.
Next roll it into the bread crumbs.
Heat oil in a pan and shallow fry them till crisp and brown on all sides on medium high flame.
Serve them hot with any dip of your choice.

Note:
a) If you don't want to deep fry just add bread crumbs to your mixture and fry it in tawa with very little oil like tikkis.
b) Do not add too much water to soak poha otherwise the mixture will be too loose to handle.
c) You can add any vegetable to your mixture to make it more healthy if giving to kids.

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Egg Kurma Recipe / Muttai Kurma / Egg Korma Recipe

Egg Kurma

Tempering ingredients
Oil - 6 tsp
Mustard - 1/2 tsp
Cloves -2
Cardamom - 1
Cinnamon - a small stick
Kadal pasi/Blackstone flower - a small piece
Ingredients ground to a smooth paste
Grated coconut - 1/2 cup
Fennel seeds/Somph - 3/4 tsp
Green chillies -1
Poppy seeds/Khus Khus - 1 tsp
Cashew nuts -6
Ginger and garlic paste - 1 tsp
Other ingredients
Boiled eggs -6
( make slits on all sides for the gravy to get into the eggs)
Chopped onion - 1 small
Chopped tomato - 1 medium size
Mint leaves - 5 big leaves
Curry and coriander leaves to garnish
Turmeric powder - 1/4 tsp
Chilly and coriander powder - 1/2 tsp each
Salt to taste
Method
Heat oil in a pan and temper it with above ingredients
Now add the onion,mint and tomatoes saute till the onions are light brown.
Add the ground masala and saute for few minutes,add all the dry powders and fry till raw smell has disappeared.Pour enough water and the boiled eggs cover and cook till the gravy is slightly thick.
Switch off the stove and garnish with curry and coriander leaves.
Best served with roti or rice.

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