Mint paratha, pudina paratha in steps

mint paratha mint paratha, pudina paratha Mint paratha, pudina paratha in steps mint paratha10

Have you ever tried making mint paratha? If not, do give a try to it. They are aromatic and refreshing. The smell of mint leaves can never be locked, it spills everywhere. No need of any accompaniment, you can serve it with curds and pickle.

Last year, I was going through Tarla Dalal vegetarian cook book and it was then I found this mint paratha. Since then, I have made it many times.

My other flat bread recipes methi paratha  spicy methi parathas restaurant style roti

Mint paratha, pudina paratha

Ingredients:

  • 2 cup wheat flour
  • 1 cup mint leaves
  • 1 teaspoon ajwain
  • salt to taste
  • 2 teaspoon chilli powder
  • 1 teaspoon oil
  • water for kneading
  • wheat flour for dusting
  • oil for roasting

Method:

  1. Separate the leaves, wash and dry them
  2. Chop them finely.
  3. In a wide bowl, mix the ingreients.
  4. Add little water and knead to a soft dough.
  5. Keep it aside for ten minutes.
  6. Take a ball of the dough.
  7. Roll into a circle of 4 inch diameter.
  8. Smear a little oil and dab some flour.
  9. Fold it into pleats, from one end to the other.
  10. Now, enclose it into circular shape.
  11. Dust it with some flour and roll it.
  12. Heat a skillet, put the rolled paratha on it.
  13. After a few seconds, flip it and apply oil
  14. Turn it to the other side and smear oil. It should be well roasted.
  15. Serve with curds or pickle.
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mint paratha

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mint leaves

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ingredients

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dough

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balls of dough are rolled, pleated and then made into a circular shape.

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rolled into circular, Roll it further.

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on the skillet

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mint paratha being cooked

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mint paratha

mint paratha mint paratha, pudina paratha Mint paratha, pudina paratha in steps mint paratha8
Print

Mint paratha, pudina paratha

Mint paratha or pudina paratha is tasty and ideal for lunch box. It is served with pickle or curd usually.

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 parathas
Author jayashree

Ingredients

  • 2 cups wheat flour
  • 1 cup mint leaves
  • 1 teaspoon ajwain
  • 2 teaspoon chilly powder
  • salt to taste
  • 1 teaspoon oil
  • wheat flour for dusting
  • oil for roasting
  • water for kneading

Instructions

  1. Separate the mint leaves, wash and pat dry.

  2. Chop the leaves.

  3. Put the ingredients in a wide bowl and mix well.

  4. Knead it to a soft dough with little water.

  5. Keep it aside for ten minutes.

  6. Take a ball of the dough.

  7. Roll it into a circle of diameter 5 inch.

  8. Smear some oil and dab a little flour. Fold it like a pleat from one end to the other.

  9. Then, make it into a circular shape.

  10.  Roll into a circle. 

  11. Heat a skillet.

  12. Put the rolled paratha on to the skillet.

  13. Flip it to the other side, smear oil and back again to the original side.

  14. Let cook until brown spots are visible.

  15. Serve hot with pickle or curds.

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mint paratha

Collection of tasty flat bread recipes is here in the form of e-book!  It consists of so many different varieties, all tried and tested. Do check it out on Amazon.

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Breadbasket

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Sago Idli how to make sago idli

Sago Idli sago idli Sago Idli how to make sago idli sago idli7


Indian Bloggers sago idli Sago Idli how to make sago idli 235x96 top indivine post

I am always in search of good and easy recipes and this one is my recent addition. The first time I had Sago Idli was during a function at my cousins place. Since then, I have made it a couple of times. It’s needs no grinding; thus a boon for us, to prepare something different on daily basis.

Sago pearls is called as sabudaana in Hindi, Bengali, Gujarati, Punjabi and Marathi. It is Sabakki in Kannada, Javvarisi in Tamil, Chavvari in malayalam and Sagubeeyam in Telugu. It is used during fasting in parts of South India and Maharashtra.

My other idli recipes on the blog are Ragi Idli Chennai Idli Kanchipuram Idli

Let’s get cooking Sago Idli. The ingredients are mixed and kept to ferment. The next day or after five hours, one needs to make a seasoning and then put it in the idli stand to steam.

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sago idli

Ingredients:

  • 3/4 cup sago pearls
  • 1 cup semolina (idli rawa)
  • 1.5  cup curd
  • 1 cup water
  • salt to taste
  • 1/4 teaspoon soda
  • 1 teaspoon oil
  • 1/4 teaspoon mustard seeds
  • asafoetida a pinch
  • 1 teaspoon bengal gram
  • 4 cashew broken
  • a few curry leaves

Method:

  1. Take sago and semolina in a bowl. Wash it well and drain the water. Put curd and water to it. Mix it well. The consistency should be moderate. Close a lid and keep it in a warm place to ferment overnight or for five hours.
  2. Add salt to the batter.
  3. To make the seasoning: take the oil in a small pan. Add the mustard seeds, as it crackles, put cumin, bengal gram, green chilly pieces, cashew pieces and curry leaves.
  4. Pour it over the batter.
  5. Heat the idli steamer. You may grease the plates, I just wash them and use it.
  6. Add soda to the batter, mix well and put a ladle full in each cavity.
  7. Put it in the steamer and allow to cook on medium flame for fifteen minutes.
  8. Idlis should be well cooked.
  9. Remove the idlis with round edged spoon after sometime.
  10. Serve with chutney, sambar or sago.

Take a tip:

  • The curds used must be sour.
  • Small sago pearls are usually used for this. But, I have used the regular ones itself.

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idli batter

Mix sago pearls and semolina in curd. Add a little water to get the medium consistency. Set it aside to ferment for a few hours.

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seasoning

Heat oil in a small pan. Add mustard seeds, as it crackles put cumin, bengal gram, green chilly, cashew and curry leaves.

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put the seasoning

Put salt to the batter and  add the prepared seasoning.

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and the soda

Lastly, add a little soda and mix it.

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batter into the idli moulds

Put the batter in the cavity of the idli moulds.

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ready to be steamed

It is ready to be put in the idli maker. Cook it on medium heat for 15 to 20 minutes. The idli should be well cooked from inside also.

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sago idli

Sago idli are ready to serve.

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Sago Idli

You can serve with chutney, sambar or sago.

 

 

Prestige has come with a smart multi kadai. It has anodized body. It can be used for idly and dhokla. One can also use it for regular cooking. You can check it in the link below.

 

Print

Sago Idli

Sago idli is another variety of idli that needs no grinding. It is a boon for ladies to prepare idlis easily. 

Course Breakfast
Cuisine Indian
Prep Time 7 hours
Cook Time 18 minutes
Total Time 7 hours 18 minutes
Servings 3 people
Author jayashree

Ingredients

  • 3/4 cup sago pearls
  • 1 cup semolina (idli rawa)
  • 1.5 cup yoghurt (curd)
  • 1 cup water

For seasoning:

  • 1 teaspoon oil
  • 1/4 teaspoon mustard seeds
  • asafoetida a pinch
  • 1 teaspoon bengal gram
  • 5 cashew broken into pieces
  • 2 green chilly cut into pieces
  • few curry leaves tear them into small bits

Other ingredients

  • 1/4 teaspoon baking soda
  • salt to taste
  • water ( to adjust the consistency of batter)

Instructions

  1. Put sago and semolina in a bowl. Wash it and drain the water.

  2. Put yoghurtand water  to it. Mix them together. The consistency should be moderate.

  3. Cover it with a lid and keep it to ferment overnight (atleast five hours)

  4. The next day, add salt to it.

  5. Make seasoning. Take oil, put the mustard seeds, as it crackles, put cumin, bengal gram, green chilly, curry leaves, cashew pieces and asafoetida.

  6. Pour it over the batter. 

  7. Heat the idly steamer.

  8. Grease the plates if you wish. I usually wash them and use right away.

  9. Add soda to the batter.Give a stir. Adjust the consistency of batter by adding a little water.

  10. Put a ladle full of batter in each cavity.

  11. Keep it in the idly cooker and steam for twenty minutes on medium flame.

  12. The idly should be well cooked. 

  13. Remove them after sometime. Serve with chutney, sambar or sago.

Recipe Notes

  • The sago pearls used  for this are the smaller ones, but I did use the regular ones.
  • Yoghurt should be sour.
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sago idli

 

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Roasted paneer slabs/bread roll in steps

Grilled Paneer slabs roasted paneer slabs Roasted paneer slabs/bread roll in steps grilled paneer slabs6

Roasted paneer slabs/ bread roll in steps. Easy to make snack for evenings. Paneer stuffed bread rolls are roasted on a skillet.

Bread rolls are one of the favourite snacks that has been relished by all. The bread is stuffed with a filling that is prepared, rolled , sealed and deep fried. But here, it is shallow fried, thus a guilt free snack. (more…)

Healthy bites with UTMT honey

UTMT Honey healthy bites Healthy bites  with  UTMT honey healthy bites2

Honey, the golden hued gelatenous liquid is sweet as sugar but good for health. It is packed with nutrients, flavonoids and anti-oxidants. It’s passed  through generations, as old as history can tell. It was used by the Munis and rishis to perform yajnas and as offerings to the Lord and used even today.

Honey is a sugary food substance produced and stored by certain social hymenopteran insects.It is produced from the sugary secretions of plants or insects such as floral nectar or aphid honey-dew through enzymatic activity and evaporation. The variety of honey produced by  honey bee is popular world-wide and consumed by humans.

Honey has many wonderful benefits. It prevents cancer and heart disease. It has antiseptic and antipyretic properties that helps to heal wounds and rashes. It reduces ulcer and gastrointestinal properties. It helps in reducing weight. It reduces cough and throat irritation.

Honey has many medicinal uses. It helps to balance the five elements of the body. Ayurveda suggests the use of honey with many of its medicines.

Today many kinds of honey are available. Raw honey is considered to be the best as it contains vitamins, minerals and  good enzymes.

UTMT is organic pure brand of honey.  UTMT stands for “Under The Mango Tree”  It is a hybrid social enterprise that promotes beekeeping to increase the agricultural productivity and improve the lives of marginal labourers. It has impacted more than 15000 lives so far.

UTMT honey is pure and organic. It is from single origin and  has no added sugar or flavours. It is direct supply from beekeepers. They have various flavours of honey. You can know more about them here

 

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UTMT Honey

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UTMT Honey

I have received the sample of honey and it is really good. I substituted the sugar in my tea with honey. Honey can be used in many things. It can be used in salads. It can be used as a energy drink in the mornings. A glass of lime juice with honey helps to reduce weight. It can be used in sweets. It can be used as topping to enhance the taste.


Here is an easy to make Healthy Bite  using honey.

Ingredients:

  • 1 cup oats
  • 1 tablespoon pistachois
  • 1 tablespoon flax seeds
  • 1 table peanut butter
  • 1 tablespoon  UTMT honey

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Method:

Blend oats, pistachois and flax seeds together. Put it in a bowl. Add peanut butter and honey to it. Mix all of them together. Make balls and keep them in the refrigerator for half an hour. Healthy bites are ready to eat.

Take a tip: You can substitute flax seeds with cantaloupe seeds, which is easily available.

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healthy bites

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Healthy Bites

A healthy snack to begin the day.

Course Snack
Cuisine international
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 balls
Author jayashree

Ingredients

  • 1 cup oats
  • 1 tablespoon pistachois
  • 1 tablespoon flax seed
  • 1 tablespoon peanut butter
  • 1 tablespoon honey

Instructions

  1. Blend oats, pistachois and flax seeds together.

  2. Put it in a bowl. Add peanut butter and honey to it. Mix it well with hands.

  3. Make balls. Keep it in the refrigerator for half an hour

Recipe Notes

You can replace flax seeds with cantaloupe seeds which is easily available.

Disclaimer: This is a sponsored post written in colloboration with  UTMT, but the views are all my own.

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Mango sheera, Mango kesari, summer treats

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It’s the season of mangoes, time to indulge and try recipes with it. Sheera or rawa kesari is often made in all homes. Do give a try with mango, it’s tasty. Mango Sheera is soft and smooth pudding like sweet delicacy made with mango pulp and semolina.

One can also make it using pineapple and banana.

This is vegan recipe.

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mango sheera

My other mango recipes are here

 

mango and coconut burfi, virgin mango mojito, mango parfait

Instant mango pickle recipe was a big hit last time.

Let’s get to the recipe of Mango Sheera

Ingredients:

  • 1 cup semolina (bombay rawa)
  • 1 cup mango pulp (2 medium mangoes)
  • 3/4 cup sugar
  • 1 1/2 cup water
  • 2 tbsp ghee
  • a few strands saffron
  • 4 cardamom powdered

Method:

  1. Extract the pulp of mango and whisk it.
  2. Take a spoon of ghee and roast the semolina along with dry fruits. It should be light brown in colour and give a good aroma. Remove the roasted semolina and put it aside.
  3. Put water along with sugar and saffron strands and put it to boil. Once the water boils, put the mango pulp and give a stir.
  4. Now, add the roasted semolina slowly. Keep stirring in between, lest lumps are formed.
  5. Let cook for sometime. The consistency should be thick.
  6. Finally, add cardamom powder to it.
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mango sheera

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mango sheera

mango sheera mango sheera Mango sheera, Mango kesari, summer treats mango sheera2
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Mango sheera, mango kesari

Mango sheera is a sweet delicacy made of semolina and mango pulp. It is tasty and makes a good choice for breakfast or lunch.

Course Breakfast, Dessert
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author jayashree

Ingredients

  • 1 cup semolina (bombay rawa)
  • 1 cup mango pulp 2 medium sized mangoes
  • 3/4 cup sugar
  • 2 tbsp ghee
  • 8 cashew broken into pieces
  • 4 cardamom powdered
  • few strands saffron
  • 1 1/2 cup water

Instructions

  1. Extract the mango pulp and whisk it.

  2. Take a spoon of ghee in a pan, add semolina and cashew pieces to it. Roast it gently for three to four minutes. It should be light brown in colour and give a good aroma. Put it aside.

  3. In the same pan, add water, sugar, ghee and saffron strands. Put it to boil. Once it boils, add mango pulp and give a stir. Now, add the roasted semolina to it. Keep stirring in between, lest lumps are formed.

  4. Let cook for sometime. The consistency should be thick. 

  5. Finally, add cardamom powder and mix it well. Mango sheera is ready to serve.

Recipe Notes

  • You can use other dry fruits.
  • Oil should not be used, it imparts a different flavour and smell.
  • Mangoes should be ripe and non fibrous. 
  • Use fresh mango pulp.

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Fab milkshake summer special

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It’s been sometime I have put any milkshake recipe here.  My recent creation is this Fab milkshake, a name which I have given to it. It has figs, banana and almonds in it, F is  for fig,  A for almond and B for banana, hence, the name. (more…)

Pear smoothie aka Pear custard

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Pear is a wonderful fruit to use in various dessert. It is juicy and has a divine taste. Pear smoothie is ideal for children who do not like fruits.

We are living in an era where an additional hour would always be welcome. Running between errands and deadlines, we just try to do our work in an easy way. I love easy and fuss free recipes. Elaborate method of cooking is usually for weekends or pre planned dinner.

Serve it along with breakfast  or as an evening after school snack for kids.

pear smoothie pear smoothie Pear smoothie aka Pear custard pear smoothie

pear smoothie

pear smoothie pear smoothie Pear smoothie aka Pear custard pear smoothie

pear smoothie

Ingredients :

  • 1 litre milk
  • 150 grams sugar
  • 1 tablespoon custard powder
  • 2 pear

Method:

  • Boil milk. Keep one-fourth cup of milk aside in a bowl.
  • Add sugar. Give a stir.
  • Mix custard powder in milk. Add it to the milk and stir well. Let boil for two minutes.
  • Remove the skin of pear and cut into cubes.
  • Blend to a purée.
  • When the custard is cool mix the purée into it. Chill and serve.
  • Pear Smoothie is ready to serve.
pear smoothie pear smoothie Pear smoothie aka Pear custard pear smoothie
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Pear Smoothie aka Pear Custard

A tasty, healthy and easy to make recipe which is ideal along with breakfast or as mid snacks.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 560 kcal
Author jayashree

Ingredients

  • 1 litre milk
  • 100 grams sugar
  • 1 tbsp custard powder vanilla flavour
  • 2 pear

Instructions

  1. Boil milk. Remove one- fourth cup milk and keep it aside.

  2. Add sugar and give a stir. Continue to boil for sometime.

  3. Mix custard powder in the milk kept aside.

  4. Put this mixture into the milk and stir. Let boil for sometime.

  5. Turn off the gas and allow to cool.

  6. Peel the skin of pear and cut into chunks.

  7. Make a puree of it.

  8. On cooling, mix with the prepared custard. Serve chilled.

Recipe Notes

  • Peeling of skin is optional. If you are a health freak, use with the skin. It has many anti oxidants.
  • Consistency of custard should neither be too thick or thin.

My other pear recipes can be viewed here

Pear Icecream

 

 



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Frankie, potato wrap in steps

Potatoes are not only handy when we do not have any vegetables in the refrigerator, they are versatile too. One can use them in all the dishes, yes even sweets too, they do make a halwa of it ! Yes, today’s dish is of potato,but not a sweet one.  I will be presenting you with Frankie or  Potato Wrap , as some say it. (more…)