parotta recipe | kerala paratha recipe | malabar paratha recipe with Mixed Vegetable Curry

Preparation time :  30 minutes 
Cooking time      :  30 minutes

Ingredients : 

Wheat flour                   2 cups
Maida                           2 cups
Baking powder              1/2 teaspoon
Curds                           1 cup
Sugar                           1 teaspoon

Salt                              1/2 teaspoon
Ghee                            2 tablespoons

Mix all the above in water to prepare dough. Knead well and set aside for at least one hour.

Preparation :

Make round balls with the dough.

Press and roll into round rotis as shown in the picture.  

Apply ghee over the surface.

Holding at both ends fold into pleats as shown in the picture.

Roll into circles. 

Repeat this for all the dough balls.

Pressing lightly roll into paratha. The pleats formed should be visible as shown in the picture.

Putting oil or ghee on both sides cook on a tava.

After removing from the tava press sideways as shown in the picture.

Layered Kerala Paratha is ready. Serve hot with mixed vegetable curry.

How to prepare soft, fluffy and light Phulka | Phulka Recipe (Roti/Chapati) - Puffed Indian Bread

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How to prepare soft, fluffy and light Phulka ?

Phulka, the little cousin of Chapati is the tastiest and healthiest form of roti and the ideal food for dinner since it is prepared with wheat flour and no oil is used while cooking it.

The Phulka taste great when they are cooked soft and light. So how to cook them ?

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• Prepare the dough at least one hour before you roll them.
• Knead the dough well at least for 5-10 minutes.
• Make the Phulka of small size as they look inviting, easy to roll and cook.
• After rolling, at a time three phulka can be cooked together.
• Remember while cooking phulka the fire should be always high.
• Put three phulka on tawa, just when the colour changes with heat, turn them.
• Again within a minute or two reverse them.
• Now take each phulka on a ladle as shown in the picture and cook directly on fire.
• It will turn  round like a poori. Repeat this for the three phulka.
• Put them in a wide vessel and lightly apply ghee.
• Serve hot with sabji.

How to prepare crispy and light Avarekalu akki Rotti ? akki rotti recipe | rice roti recipe

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Avarekalu Rotti is prepared by one and sundry but it can be a delight to eat if the Roti is cooked light, crispy and golden brown. Then how to do it? Which are the points that make your rotti light and crisp??? 

• Mix the dough in the hot water in which the avarekalu is cooked. Add extra water only if needed.
• Press rotti thin and flatten evenly.
• The rottis should always be cooked over high flame, taking care to rotate the kadai to see that it is not over cooked. If you cook over low flame, the rottis will turn hard.

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Avarekalu is the most favoured vegetable and among the dishes prepared from Avarekalu, the Akki Rotti with avarekalu holds a place of pride. There is hardly anybody who can control the urge to fall in love or stop craving to eat Avarekalu Rotti.

And do you want the recipe? here it is. 

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Ingredients :

Rice flour                         2 cups

Grated coconut                 ½ cup

Avarekalu boiled with salt  1 cup

Crushed green chilli          1 tbs

Finely chopped coriander  2 tablespoon

Jeera                              1 tablespoon

Asafoetida                       1 teaspoon

Groundnut oil                  2 cups

Salt  if required as the salt is already added while cooking the avarekalu.

Those of you who love methi flavor can add some finely chopped methi leaves for taste.

Preparation :

Mix all the above ingredients, knead well and set aside for 5-10 minutes. Make small round balls, the size of orange.

Heat a thick bottomed kadai. Hold it upside down under running cold water till the heat evaporates.

Put in 4-5 spoons groundnut oil inside the kadai. 
Take one ball of dough, flatten in the kadai and press lightly around, spreading it evenly into a round roti. 
Press it as thin as possible.

Cook the rotti rotating kadai around to take care that rotti is cooked into golden brown all around. 
You will know that the roti is cooked perfectly when you can see the edges around turning into golden brown.
Serve hot with ennegai palya or mixed vegetable curry.

Happy Cooking :-)

WHACHADOIN ?????

WHACHADOIN ?????

LEMME SEE .....

I WANNA SEE .....

PLEEEASE....

PLEEEASE...

PWETTY PLEEEASE .....

WILL TELL MOM....

WILL TELL DAD .....

WHACHADOIN ?????

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HOW COULD U DO THIS TO ME ? I AM ALSO PART OF THE FAMILY  :-(

How to teach cooking to your children ? The Art of Cooking Tip # 6

“Mom! I am so hungry! What is special for dinner?”

“Yeah, I know. I have kept the cooker. Will do fresh Rice and Sambar.”

“Again rice and sambar? Mom why don't you prepare some snacks or special dishes?”

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“Putta, even I am tired. I had prepared puris in the morning no? Now you eat rice.”
“Who wants to eat rice? If you are tired, you are preparing rice no? Instead prepare something special.” 
“Preparing rice is simple. Since morning I have been working at home and office. I am too exhausted. Please don't make fuss.”

“I won't make fuss if you prepare what I like. Else let us order some pizza.”

“ Just on Sunday, you have ordered Pizza. You know it is so unhealthy.”

“So what, at least it tastes better than your rice.”

“You are grown up. If you are so particular why don't you prepare something yourself?”

“Oh mom, I am so tired and you are asking me to prepare. All my friends have special dishes everyday, only you are like this.”

“Go ask your friends. At least I prepare fresh hot food in the evening too. In many houses they make only fresh rice and eat with the sambar prepared in the morning.”

BMS College of Engineering

                                                                                                

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During the last week, Bangalore city, especially south has been abuzz with a flurry of activities from the students of BMS engineering college. It was that time of the year which not only students from  BMS and other engineering colleges of the city,but across the country would be waiting with great anticipation and bated breath. Sports,technical and cultural extravaganza lasts for three days and has been adjudged The Best college fest of the state.

With a daughter who is a student, an alumni son and husband who is both an alumni and a professor at BMS college of Engineering, it is like a family event and had always pulled me along.

Shri Ramanavami and My First School .....

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Shri Rama Navami.... The festival evokes so many fond memories of early childhood. The earliest memory of the festival was way back in the sixties when I must be barely five years old. How strange life is and how wonderful games our memory plays. We may not be able to recall what we did a 
month's, a week's or even a day's back. But certain events, incidents are so vivid in our memory that like a marquee they roll in front of our eyes as if they are happening today!

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On Ramanavami evening amma would dress us and we would run along with her to ShriRama temple on Gubbera Betta in Raichur. Come to think of it – why was it called Gubbera betta? What does it mean? Then we never bothered and now it doesn't matter! I was about four years old then and we left Raichur when I was maybe eight years old and subsequently have never visited that place. But I can recall the street, road, trees, flowers as if it happened yesterday. Childhood memories!
From our house through a narrow lane we would go via “Gowdara Kamanu"  an arch in front of a cluster of houses belonging obviously to some gowda. After passing Narasimha devara gudi we would go through a road leading to amma's tailoring class which had a big kenda sampige tree. The petals of the Kenda sampige would make a golden bed with strong vibrant scent everywhere.
Incidentally amma was learning tailoring and would buy meters of clothes and stitch dresses for we four sisters – exactly the same color, same design and none of us ever complained. In fact we used to be extremely thrilled to bother about such insignificant things like similarity of the dresses. Of course this situation lasted for maybe 5-6 years after which we would feel embarrassed to walk together in similar dresses once we grew up!

jolada rotti recipe| jowar roti recipe| jowar bhakri recipe | Jolada Rotti and Ennegai Palya

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Jolada Rotti and Yennegai palya ..... Just the name makes one's mouth water. The most healthy and delicious dish from North Karnataka everybody loves to eat but either scared or not able to prepare.

The Jolada Rotti or Bhakri as it is called in North karnataka is considered difficult to prepare because unlike chapati or phulka, it cannot be rolled easily and added to it, the jowar flour lacks gluten,the reason behind the sticky quality of wheat flour. So it has to be spread out hitting with hands. Here is the secret of preparing bisi bisi Bhakri with ease.

Ingredients :

Jolada Hittu ( Jowar Flour )     4 cups

Hot Water

Prep Time      : 10 Minutes
Cooking Time : 20 Minutes

• Instead of taking full measure jowar flour, take one measure of jowar flour and one fourth measure wheat flour.
• Heat one cup of water and bring it to boil.
• In a vessel put the flour and make a circle inside.
• Pour in the boiled water in the center.
• Slowly push in the flour around into the water, closing the water with the flour.
• Cover a lid and let it warm up for 10 minutes.
• Knead the dough adding more warm water.
• Make small balls the size of big lemon and flatten.
• Press some dry flour on both the sides of the dough, put some more flour on the kitchen slab and with light pressure tap into round Rotti.



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• The most important point to be noted here is you should tap the Rotti on the edges with the fingers as shown in the picture. This way Rotti will not split in the edge.
• Slowly lift the Rotti with your hand like obbattu and turn it on the tawa in such a way that is should be on the reverse side from the way it was on the kitchen slab.
• Take a wet muslin cloth and lightly press on the Rotti wetting everywhere. After 2-3 minutes, reverse it with a spatula. Then reverse once again and press with your fingers so that it will puff. Else at this stage it can be cooked directly on fire like pulka.
• Serve hot with butter and Ennegai Palya.

Happy Cooking :-)

Ennegai Palya

Preparation Time    :     30 Minutes
Cook Time             :     20 minutes

Ingredients           :

Small tender brinjal                    10
Onion                                        4
Fried Groundnut seeds                1 cup
Jeera                                         1 Tablespoon
Jaggery                                     1 Big Lemon size
Tamarind                                   1 Big Lemon size
Red chilli powder                        1 Tablespoon
Sambar powder                          1 Table Spoon
Asafoetida                                 1 pint
Groundnut oil                            4 Tablespoon
Mustard seeds                           ½ Teaspoon
Turmeric Powder                        ½ Tea Spoon
Coriander Leaves                        a few
Curry leaves                              10-15
Salt to taste.

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P.S : Sambar powder can be purchased in the market. But to get the authentic taste and to use regularly, a good quantity of garam masala powder can be prepared at home and can be stored in airtight containers. It will last up to six months. For Sambar Powder recipe visit here.

Instructions :

• Cut onion into thin longish pieces.
• Wash and cut brinjal slitting from the bottom side into a plus shape taking care not to cut it fully.
• In a mixie grind fried groundnut seeds,jeera, tamarind,jaggery,red chilli powder, sambar powder and salt into nice masala powder.
• Fill in this powder into slit brinjals. Set aside the extra powder.
• In a thick bottomed kadai, heat oil and put mustard seeds and let it splutter.
• Add asafoetida and turmeric powder.
• Put in the cut onions and cook for 5 minutes.
• Add the filled brinjals, mix well adding some water and cook over low heat till brinjals are tender taking care to add required water to cook brinjals.
• Once the brinjals are cooked, add some more water for gravy and bring to a boil.
• While boiling, add remaining masala powder, curry leaves and cook till gravy thickens.
• Switch off the heat, put in finely cut coriander leaves and cover the lid.

Serve hot with Jolada Rotti, chapati, akki rottis and pooris.

Happy Cooking :-)

The Art of Cooking Tip # 4 How to cook vegetables crunchy and colourful?

                           

  The Art of Cooking 

Tip # 4

How to cook vegetables crunchy and colourful?

Love those colourful, crunchy beans, carrots and capsicum in your noodles and fried rice? Ever wondered how they are cooked and yet are colourful and crisp? 

It is called blanching.The vegetables in certain dishes like fried rice should not be overcooked and should retain their colour. 

Here is how to do it.

• Cut the vegetables.
• In a vessel heat the water, bring to boil and turn off the stove.
• Pour in the cut vegetables and salt to taste and close the lid.
• After 5-10 minutes ( depending on the quantity of vegetables ), pour the vegetables in a sieve.
• Hold them under running cold water for a few minutes.
• Put the sieve on a vessel so that the water is fully drained.
• Now your crispy veggies are ready.

Eat healthy.

Happy Cooking :-)

How to make chapatis soft - The Art of Cooking Tip # 3

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The Art of Cooking 

Tip # 3

How to make soft chapatis

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How to make Chapati which has many layers and is so soft that you can eat it by making pieces with just three fingers? Here are the tips.

• Prepare the atta at least half an hour before you prepare the chapatis. The more the merrier.
• Knead the atta well with both hands at least for 5-6 minutes.
• While rolling each chapati, first roll into a circle, apply some oil and dry atta powder and fold, and then    again apply some more oil and atta and fold into a triangle.
• We generally apply oil but if we add dry atta, it helps in turning the chapatis into multiple layers.

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• Always cook chapatis on high heat taking care to change the sides.
• Put the cooked chapatis in the vessel in such a way that the hot and fresh one always goes below the earlier chapatis.
• Serve hot with mixed vegetable curry, stuffed brinjal curry or vegetable makhanwala.

Happy Cooking :-)