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Palak Paneer Paratha | Spinach Cottage Cheese Stuffed Indian Bread

#IndianFlatBread #Palak #Paneer #Wholesome

A scrumptious paratha with the wonderful blend of ‘Palak and Paneer’. When the paratha is loaded with two superfoods, ‘Palak and Paneer’ it becomes a wholesome food providing good amount of proteins, vitamins, calcium and more.

How to make Palak Paneer Paratha?

This paratha is prepared by kneading whole wheat flour with palak puree and then stuffed with spiced paneer filling. A power packed breakfast option that keeps your tummy happy till the next meal. Moreover, it’s a good way of making fussy kids eat greens like palak and an excellent tiffin option too.

Ingredients  

For Dough

  1. Whole Wheat Flour / Aata – 1 cup
  2. Spinach / Palak Puree – 1/2 cup
  3. Carrom Seeds / Ajwain – 1/2 tsp
  4. Oil – 1 tbsp
  5. Salt to taste
  6. Water to knead

For Stuffing

  1. Cottage Cheese / Paneer – 1/2 cup, grated or crumbled
  2. Onion – 1 small sized, finely chopped
  3. Garlic – 2 cloves, finely chopped
  4. Green Chilly – 1 medium, finely chopped
  5. Fresh Coriander – 2 tbsp, finely chopped
  6. Jeera Powder – 1/2 tsp
  7. Garam Masala – 1/4 tsp
  8. Salt to taste
  9. Oil – 1 tbsp + as required for cooking the parathas

Method

  • Wash Palak well and make puree by adding little amount of
    water.
  • In a large bowl, add flour, ajwain, oil and salt. Mix well
    till it resembles like bread crumbs. Add palak puree and knead well into a soft dough. If required sprinkle water while kneading. Keep it covered for 15 mins.
  • To prepare the filling: Heat oil and saute finely chopped
    garlic, green chillies.
  • Add onion, salt and saute till it turns golden in
    colour.
  • Add jeera powder, garam masala powder and finely chopped
    fresh coriander leaves. Mix well and switch off the flame.
  • Take lemon-sized dough and roll it into small circle. Place a
    tbsp amount of filling and bring together the edges and roll it into a paratha.
  • Cook the paratha on a hot tava with a tsp of oil till they
    are well roasted.
  • Serve them hot with a pickle of your choice and curd.

For more interesting recipes, plz checkout Laccha Paratha, Pindi Chole , Dal Baati Churma.

Happy Cooking!

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Butter Idly

#Healthy #Idly #Fusion #Steamed

As the name suggests, ‘Butter Idly’ is flavourful, fluffier and softer than the usual idly. The interesting twist in the recipe is using butter in place of urad dal that takes the taste and texture of idly one step higher.

Though the debate on the goodness of butter is on over many decades, I always believe that moderate usage of butter on a daily basis adds on to the health quotient while considerably enhancing the taste of the recipes.

How to make Butter Idly?

Here is the simple idly recipe with butter that makes you indulge in spongy, jasmine-like white idly.

Ingredients

  1. Idly Rice – 3 cups
  2. Poha – 2 cups
  3. Butter – 3/4 cup
  4. Methi Seeds – 2 tbsp
  5. Curd – 1/2 cup
  6. Salt to taste

Method

  1. Soak idly rice and methi seeds separately for 4 – 5 hrs.
  2. Soak poha for just 12 hr before you start grinding the batter.
  3. First grind the soaked methi into a smooth paste with little amount of water.
  4. To that add soaked rice, poha and grind it into a fine batter.
  5. The consistency of the batter should be medium, neither too thin nor too thick.
  6. Add butter, curd, salt to the batter and grind it for a minute.
  7. Once the butter gets incorporated well with the batter, switch off the grinder.
  8. Transfer the batter into a large container that has enough space to contain the fermented, doubled up batter.
  9. Keep it covered on the kitchen top or at any warm place for 10-12 hrs for fermentation.
  10. Once the batter is fermented, mix well and prepare idly by steaming it for 7-8 mins.
  11. Serve hot with any spicy or tangy chutney of your choice.

Notes

  1. Batter grounded in the wet grinder yields good quantity and also, the idly comes out fluffier. However, you can opt for mixer grinder also but take care not to run it continuously for a longer time while grinding. If the jar gets heated up, the batter inside gets cooked up slightly and that completely alters the process of making soft fluffy idly.
  2. If the batter is not fermented properly due to cold weather, add 1/2 tsp of ENO fruit salt to 2 cups of batter and prepare idly.

For interesting tiffin recipes, plz checkout Poori Masaal, Palak Paneer Paratha.

Happy Cooking!

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Kambam Kanji with Madhura Kizhangu Puzhukku and Chammanthi

Kambam kanji with Madhura Kizhangu Puzhukku and chammanthi is an age-old recipe that is highly nutritious and has all the parameters of a healthy balanced meal. It is gluten-free, low in calorie, rich in fiber and also diabetic-friendly. This traditional combo is not only delicious but also very light on stomach.

Kambam means bajra, Madhura Kizhangu means sweet potato and chammanthi is a chutney.  Mildly salted porridge-like Kanji is served with sweet potato curry and spicy chutney-like chammanthi.  The main ingredients in this recipe namely Kambam (pearl millet/bajra) and Madhura kizhangu (Sweet potato) have excellent source of dietary fiber, proteins, vitamins, antioxidants and more. It can be relished at any time of the day be it in breakfast or at lunch/dinner.

Kambam Kanji with Madhura Kizhangu Puzhukku and Chammanthi

Mildly salted gruel-like Kanji is served with sweet potato curry and spicy chutney-like chammanthi…a healthy balanced meal by itself…This unique combination is not only delicious but also very light on stomach.
Prep Time20 mins
Cook Time20 mins
Course: Breakfast/Brunch
Cuisine: Kerala, South Indian
Keyword: Comfort Food, Healthy
Servings: 6
Author: Delicious Galore

Ingredients

For Kambam Kanji:

  • 1 cup Kambam/ Bajra / Pearl Millet 
  • 4 cups Water to cook
  • Salt to taste

For Madhura kizhangu Puzhukku:

  • 5 Madhura kizhangu / Sweet Potato  medium sized
  • ¼ cup Grated Coconut
  • 2 Green Chillies chopped into ½inch piece
  • 1 tsp Ginger finely chopped
  • Few Curry Leaves roughly torn
  • Haldi
  • Salt to taste
  • ½ tsp Mustard Seeds
  • ½ tsp Urad Dhal
  • ½ tsp Chana Dhal
  • ¼ tsp Hing / Asafoetida
  • ½ tbsp Coconut Oil

For Chammanthi:

  • ½ cup Grated Coconut
  • Shallots / Small Onions a handful, peeled and chopped
  • 4 Dry Red Chillies broken and seeds removed
  • Tamarind  a small gooseberry sized
  • Few Curry Leaves roughly torn
  • Salt to taste
  • 1 tbsp Coconut Oil

Instructions

For Kambam Kanji:

  • Wash kambam/bajra/pearl millet and drain excess water.
  • Pulse and coarsely grind the millet till it resembles sooji.
  • Pressure cook the millet with salt and 4 cups of water till 3 whistles.
  • Once the pressure gets released, open the cooker lid. Mix the kanji well.
  • If required add more water to bring it to gruel-like consistency. Cover and keep it aside.

For Madhura kizhangu Puzhukku:

  • Wash and pressure cook sweet potatoes till soft but firm. Peel and cut them into cubes.
  • In a kadai, heat coconut oil and add rai. When it splutters, add urad dhal, chana dhal and hing.
  • Roast till dhals turns golden in colour. Add grated ginger, green chillies and curry leaves.
  • Once the chillies get fried, add sweet potatoes, haldi and salt. Sprinkle some water.
  • Keep the flame in medium. Saute for few seconds.
  • Add grated coconut. Mix well and remove from flame.

For Chammanthi:

  • Blend the given ingredients including coconut oil into a coarse chutney-like paste. Transfer it to a serving bowl.

To serve:

  • Reheat the Kambam Kanji and serve hot with Madhura Kizhangu Puzhukku and Chammanthi.

Notes

  • In summers, you can ferment kambam kanji overnight and have it for breakfast.
  • You can also add sour buttermilk to kanji to enhance its taste and health quotient.

For similar traditional recipes, plz click plz click KootchuluCurry Leaves Spice PastePuzhimilagaiPuliyotharaiPaanagamPoondu Vengaya Vathakuzhambu, Nugulu Kanji

Happy Cooking!

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Nugalu Kanji | Rice Sooji Porridge

Nugulu Kanji’, is a humble porridge recipe that has been passed over many generations in my family. Delicious in taste and easy to digest, this kanji is more than a porridge.

A bowl of kanji everyday was the secret behind healthy and long life of our forefathers. It was then the common practice to include diluted porridge in everyday food because it gave them instant energy, nourished the immune system and prepared them for the day filled with various physical exertion.

Broken rice sooji, when cooked and tempered with desi ghee and jeera, acts as a natural coolant and reduces the body heat. Doctors prescribe this porridge to those who are suffering from fever, sore throat and cough as it lessens the infection and nourishes the immune system. Moreover, this porridge can be given to toddlers also as it aids in digestion.

Once cooked and tempered, this kanji can be savoured in two ways…either by adding little bit of milk and sugar or with thin buttermilk and salt.  Both the versions taste great!

Nugulu Kanji | Rice Sooji Porridge

Nugulu Kanji’, is a humble porridgerecipe that has been passed over many generations in my family. Delicious intaste and easy to digest, this kanji is more than a porridge.
Prep Time5 mins
Cook Time10 mins
Course: Basic Recipe, Breakfast/Brunch
Cuisine: Indian, South Indian
Keyword: Comfort Food, Everyday Food, Healthy, Kanji, Rice Sooji Porridge, Summer Cooler
Servings: 2 people
Author: Delicious Galore

Ingredients

  • 2 tbsp Broken Rice/ Rice Sooji
  • cups Water

For Tempering

  • 1 tsp Desi Ghee
  • ¼ tsp Jeera

To Serve

  • 2-3 tbsp Milk / Butter Milk-
  • Sugar / Salt to taste

Instructions

  • Bring a cup of water to boil. Add rice sooji and let it cook.
  • The amount of water varies with the type of the rice. Add ½ cup of water more if needed.
  • Rice sooji gets cooked very quickly in 1 or 2 minutes,so keep a check to avoid over cooking.
  • In a small kadai, heat desi ghee and add jeera. When it splutters,switch off the flame and pour it over the kanji. Mix well.
  • While serving, add 2-3 tbsp of milk/butter milk and sugar/salt. Mix well and serve immediately.

Notes

  • Cooked and tempered kanji stays fresh for 2 days when refrigerated. So,
    you can prepare till that step and just before serving, reheat and add milk/butter milk and sugar/salt.
  • While having this kanji as a remedy for fever, cold and cough, adding
    buttermilk can be avoided.

For more traditional recipes, plz click Kootchulu, Kambam Kanji with Madhura Kizhangu, Curry Leaves Spice Paste, Puzhimilagai, Puliyotharai, Paanagam, Poondu Vengaya Vathakuzhambu

Happy Cooking!