Stuffed Aloo Paratha | how to prepare Aloo Paratha

This is a north indian dish which is made with wheat flour, we all know that varieties of parathas we can make. among them stuffed aloo paratha is famous and favorite for most of them. 

Its difficult to classify this dish as breakfast item,lunch or dinner food.this can be eaten at anytime
I make this as breakfast item and pack this for my daughter's lunch box too. 

Aloo paratha

Ingredients:

For chapati dove: 

Wheat flour-1 cup
Water-for consistency
Salt for taste
oil-2 spoons

For aloo stuffing:

Aloo-3-4
Onion-1 small
Coriander leaves-half cup
Green chilli-1-2(optional)
Jeera- 1 spoon
Somp- 1 spoon
Turmeric powder- 2 tea spoon
Garam masala-1 spoon
Dhanya powder-1 spoon
Red chilli powder-1/2 spoon
Salt-for tatse

Method:

For Chapati dough: In a large boul, add water, salt and 2 spoons of oil. later add wheat flour and the mix it thoroughly till it becomes soft. Later close the boul with a lid and leave it to set for around 30 min.

For Aloo stuffing: 
Wash the potatoes properly.
take pressure cooker, add washed potatoes and water.cook till you get 2-3 whistles.

Take off the cooked potatoes and peel off outer layer and mash it properly.

Add red chilli powder, turmeric powder, dhanya powder(optional) and salt for taste.

Add finely chopped onions(if onions are not finely chopped, it will come out when you are rolling chapati.

Add coriander leaves, little jeera and somp and mix it thoroughly.

Paratha Preparation:

Take some chapati dough and then roll it to equal size.

Add aloof stuff in the center of chapati roll.

fold it and press lightly

Later slowly press and roll to chapati size. if chapati is sticking, add some wheat flour and roll it.

Heat the chapati pan and apply little oil. place stuffed paratha and let it cook for 1 minute.
Flip to other end. cook in both sides properly.

Now hot and delicious paratha is ready to eat. this can be eaten along with curd, pickle, pudina chatni or any curries

   

Methi paratha | how to prepare methi paratha with step by step pictures

Methi paratha:

Ingredients:

wheat flour : 2 cups
Methi / Fenugreak leaves : 1 cup
Green chilli: 2
Salt for taste
Water- according to the mixture to make dove. 
Oil


Preparation steps:

1. Sort out good methi leaves and clean them, wash it with salt and water.
2. Take out a boul or vessel and add half cup water, add salt, 2 spoon oil.
3. Later add wheat flour, methi leaves, chopped green chill and mix it.

4. Use your hands to mix the mixture to prepare soft dough. you can use little warm water to prepare the wheat dough. close the boul / or vessel with a lid for about 30 min if you are not in a real hurry.

5. Make small balls of the dough.

6. Roll the small ball with a rolling pin on a wooden stand to form a round shaped chapati. if dough is sticky, spread little wheat powder on the board and knead it.

7. Meanwhile keep chapati making pan on the stove. and heat it

8. Once pan is heated enough, place the rolled chapati and cook it properly on both sides.

9. Now methi chapathi is ready to eat. serve it cocnut chatni, pudina chatni or even with curd.

Easy Recipe of Vegetable Upma | Mixed vegetables Upma recipe | South Indian Breakfast items

Recipe for Vegetable Upma

Upma(in south India, Karnataka, also called Uppittu) is one of the most consumed breakfasts for the morning. Either plain upma or different combinations of vegetables can be made in this Upma. I always suggest making upma with combinations of veggies since you will not be bored with that taste. 

vegetables can be Beans, Carrot, Potato and green peas. Apart from this, I am not aware of any other combinations which suit well for the recipe. Now let's look at the method of this recipe

Preparation method:

1. Clean and chop all the vegetables and keep them aside.
 

2. Fry rava for 5 to 10 min till the raw smell goes. you need to continuously stir so that rava should not get burnt.

3. Later taken another vessel or frying pan and heat it.

4. Add oil and mustard seeds and let them splutter.
5. Later add all the dal and fry for sometime. 

6. Add Onion, green chillies,curry leaves and fry till it becomes translucent.

7. Add all the chopped vegetables(you can add gree peas) and fry with a little high flame upto 5 to 10 min until raw smell goes away.

8.Add tomato and fry for some time till it becomes translucent.

9. Once all the vegetables get cooked, add coriander leaves, salt, and water. Water quantity should be double than rava. 

10. Once the water starts boiling, add roased rava and stir it. close the lid and cook for another 5-10 min.

Now vegetable rava upma is ready to eat. serve it hot with any chatni.

Click to view the Upma recipe in Kannada

Click here to view Dil leaves Upma or Sabsige soppina uppittu

Lemon Rice | quick breakfast for mornings

Lemon Rice

Ingredients:

Rice-1 cup

Oil- 2-3 tbl spoon

Ground nuts: 2 table spoon

Poppy seeds: 1 tea spoon

Urad dal: 1 tea spoon

Chenna dal:1 tea spoon

Jira: 1 tbl spoon

Curry leaves: 2-3 strings

Onion: 1 (finely chopped)

Garlic: 5-6

Green chilli - 3-4(as per your taste)

Turmeric- 2 tea spoon

Lemon - half slice

Coriander leaves- 1 small cup

Method:

1) Prepare 1 cup of rice(add salt also for taste during cooking rice). or you can add already prepared rice and keep it aside.

2) Take a kadai, allow it to heat.

3) Add  groundnuts and fry till it becomes crispy and keep it aside(add fried groundnuts at the end to save the crispiness).

3) Add oil, poppy seeds, curry leaves and let it splutter for 1 or 2 min.  

4) Later Add Urad/chenna dal, and fry for 2 or 3 min again.

5) Add little jira,5-6 slices of garlic and fry.

6) Later add finely chopped onion, green chilli till the onion becomes translucent.

7) Add  1or 2 tea spoon of turmeric and salt as needed.

8) Later add the cooked rice and adjust salt as needed.

9) Sprinkle lemon juice, finely chopped coriander and groundnuts and mix it thoroughly.

10) Now lemon rice is ready to eat.

Avarekalu uppittu Recipe | How to prepare Upma with Lablab beans or Hyacinth Beans | Karnataka style Avare kalina uppittu Recipe | Tasty uppittu with seasonal avrae kalu

Tasty uppittu with seasonal avrae kalu

Avare kalina uppittu is one of Karnataka's common breakfast.

Avarekai will be available during the end of the winter season, during Sankranti/ Pongal festival. and almost every home prepares and enjoys this dish during that time..!!

apart from avare kalu sambar, we can prepare different type of dishes with avarekalu or avare kai such as avarekalu rice bath/ avarekalu kumbala kayi palya and uppittu.

Today let's see the step-by-step procedure of how to prepare avare kalu uppittu.

Ingredients for avare kalu uppittu:

Bansi rava - 300 gram

Avare kalu- 1 small cup/ or more
Onions-2
Tomato-1
Green chilli-3-4(or as per your your taste)
Chenna dal-1 spoon
Green gram-1 spoon
Urad dal-1 spoon
Dil leaves- 1 or 2 cups(clean and chop it)
Curry leaves- 1 stick
Oil-3 spoon

Salt-for taste

Chopped coriander leaves-2 table spoons

Grated coconuts- 2 table spoons

Method:

Step by step procedure of avare kalu uppittu with pictures:

1. Cook lalblab beans separately in the pressure cooker.

Add little salt with water while boiling.

Drain the water and keep it aside( keep aside drained beans water aside, and this can be added to rava masala mixture later).

 

2. Fry rava for 5-10 min. stir it continuously so that it shouldn't get burnt. and keep it aside

3. Take a frying pan and let it heat. Add oil, mustard seeds.

4. Add chenna dal,urad dal and saute it. these dals are optional since you are adding lablab beans also.

5. Add sliced onion, green chilli and curry leaves. saute till onion becomes translucent.

6. Add cooked lablab beans or avarekalu into the pan. let it fry for some time.

7. Add chopped tomatoes and fry till it becomes soft and mushy.

 

8. Add coriander leaves, little salt, and saute them.

9. Add water(water measurement should be double than rava) and salt as per taste(you can use the lablab beans water which you have kept aside). Close the lid and let the water boil.

10. When water starts boiling, add rava and stir constantly so that it doesn't form the lumps.

11. Close the lid again and let it cook for some 6-7 minutes.

12. At the end garnish avare kalu uppittu with coriander leves and grated coconut. Now the lablab beans Upma is ready to eat. Serve this dish hot.

Tags: #Different type of Upma recipe,#avarekau recipe, #avare kalu uppittu recipe, #Karnataka reccipes,#Karnataka morning breakfast recipes

Methi Egg Bhurji | Fenugreek Egg Burji | Quick Recipes at home | Delicious and Healthy Egg Recipes

Ingredients:
Onion- 2
Methi leaves(fenugreek leaves) - 2 cups

Green chilli-3-4
Oil- 2-3 tbl spoons
Egg- 4

salt- for taste

Method:

-> Clean methi leaves, wash them thoroughly, and chop them. keep aside

-> Finely chop onions and green chili and keep aside

-> Take a pan, add oil let it heat. Later add finely chopped onion, green chilli, and fry.

-> Once it's half cooked, add salt as per taste.

-> then later add finely chopped methi leaves and fry.
   

-> Fry methi leaves till the water content in it goes away.

-> Later crack the egg and directly pour the contents into the pan. constantly stir the content in tava. Otherwise, the egg goes and sticks into the pan.

-> Fry till egg burji turns a little greenish and the raw smell goes away.

Now methi egg burji is ready to eat.

 

Liver fry(ಈಲಿ ಫ್ರೈ ) | Easy chicken recipes at home | Quick chicken liver fry recipe

Liver fry :

Chicken Liver/mutton liver although high in cholesterol, it is good/rich source of protein,iron, vitamins and  folate, some sources suggest that it can helps in boosting fertility. Considering all this, once can give a thought of preparing this dish atleast once in a while and non-veg lovers will definitely love this dish. 

and this dish below doesnt take much of your preparation time.

Ingredients:

Chicken liver:  250 gms(wash it thoroughly with salt and turmeric and keep it aside) 

Onion - 2

Green chilli-3-4 (more based on your taste)

Ginger garlic paste -2 tbl spoon

Tomato -1

Ginger garlic paste-1

Turmeric- 1 tea spoon

Garam masala- 1 spoon

Red chilli powder- half spoon

Dhanya powder- 1 spoon

Method:

In a frying pan, add oil, onion, green chilli, ginger garlic paste and then fry. Later add tomato and fry till it become soft

Later add garam masala powder, red chilli powder, dhanya powder and fry it.

Later add chicken liver and add salt. Close the lid to cook.

Leave it for fry till 20 min. and add little water if it drains out. when the liver softens, you can remove it and serve.