Aloo Paratha (Stuffed version) - Potato Bread

There are two ways I make Aloo (Potato) Paratha. (1) by mixing the flour with aloo bhaji | sabzi and (2) 'stuffed aloo paratha'- by stuffing the aloo bhaji in the dough. This post is on the second method - stuffed version.  Both turns out delicious. Difference would be (1) the bhaji for the stuffed version should be thick, if it is watery, it makes it harder to stuff and roll. (2) to add little maida (all purpose flour). maida will make the dough more stretchy and won't ripe while rolling - which may happen if only wheat flour is used. I make the same bhaji for both, just repeating it in this post as well for convenience.

Ingredients for Aloo Bhaji:

• 1 cup - potato - boiled & mashed
• ½ cup - onion -cut lengthwise
• 3 - green chilies -finely chopped
• 1 tsp - cumin seeds
• 1 tsp - ginger minced
• ½ tsp - turmeric powder
• ½ tsp - lime juice
• ¼ cup - fresh coriander leaves - chopped
• 2 tbsp - oil
• salt to taste

Method to make Aloo Bhaji:

1. In a pan|kadai|wok, heat oil. Once oil is hot, add cumin seeds, cut green chilies and ginger. Saute for few seconds.
2. Add cut onions, fry until onion become soft & translucent.
3. Add turmeric powder and stir.
4. Now, add boiled and mashed potatoes. salt, and ¾ cup of water. 
5. Stir and cover the pan, simmer for 5-6 minutes on a medium-low flame.
6. Once the bhaji becomes thick, add coriander leaves and lime juice, mix. 
7. Turn off the flame. Aloo bhaji is ready. Keep aside and let it cool down to be used in aloo paratha dough.

Ingredients for Aloo Paratha:

• 1 cup - aloo bhaji
• 1 cup - all purpose flour | maida
• 1½ cup - wheat flour
• 3 tsp - oil
• 5 tsp - oil | melted butter | ghee - needed while cooking the paratha
• ¼ cup - wheat flour  - needed while rolling the paratha
• salt to taste

Method to make Aloo Paratha:

1. In a mixing bowl, take all-purpose-flour, wheat flour and salt
2. Add 1 cup of water, mix it to form a firm dough. you may need more water to get right consistency. 
3. Once all the dough comes together, add 3 tsp of oil and knead. Will need extra kneading to make the dough stretchy.
4. Cover with moist paper towel or cling-warp and keep it aside for about 15 to 20 minutes. 
5. Knead the dough few more times. Divide the dough and form into big-lemon sized balls.
6. Roll one of the ball to about 4 inch diameter circle.
7. Place about 1 tbsp of aloo bhaji on the center of the rolled dough. Now bring all the edges together and seal to form a ball. Keep aside.

8. Repeat the steps with rest of the dough.

9. Heat a flat pan/griddle on medium-low flame.
10. On a lightly floured surface, gently roll the stuffed-dough ball,  to say about  5" diameter circles. Careful not to tear the paratha. The technique is to roll evenly from center towards the edge, best idea is to flip the paratha and roll; and again flip and repeat. This why the outer layer of the dough is evenly stretched. Note, the paratha will be thick as it has stuffing.  
11. Once the griddle is hot, place the rolled paratha on the griddle. As bottom side gets slightly hot flip it over. Brush bit of oil/ghee/melted-butter on the paratha. With help of flat spatula, gently press the middle area of the paratha and rotate it in circular motion - this help it cook evenly. Flip the paratha again and brush oil/ghee/melted-butter now on the top side. You may need to flip couple of more times to cook evenly on both sides, no need to apply oil again. Cook until you notice brown spots on the paratha.
12. Repeat the steps with rest of the stuffed dough balls.
13. Serve hot aloo paratha with leftover aloo bhaji, plain curds or raita and Indian pickle.

Also, check out other Indian bread recipes

Labels: Indian Bread, Lunch-box, Main Course, North Indian dish, Potato, Tiffin Variety, Vegetarian

~ Aloo Paratha (Stuffed version) - Potato Bread ~
Posted by Swetha @ 7/12/2021 07:19:00 PM :: 0 comments

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Aloo Paratha / Aloo Roti / Indian Potato Bread

There are two ways I make Aloo (Potato) Paratha. (1) by mixing the flour with aloo bhaji | sabzi and (2) 'stuffed aloo paratha'- by stuffing the aloo bhaji in the dough. Both turns out yummy and disappears from the table in no time. In this post, lets look at the steps how to make aloo paratha by mixing the flour with aloo bhaji. Aloo Paratha is good for kids lunch box, roll aloo paratha into tube and wrap it in aluminium foil, also give ketchup or jam on the side for dipping.

Ingredients for Aloo Bhaji:

• 1 cup - potato - boiled & mashed
• ½ cup - onion -cut lengthwise
• 3 - green chilies -finely chopped
• 1 tsp - cumin seeds
• 1 tsp - ginger minced
• ½ tsp - turmeric powder
• ½ tsp - lime juice
• ¼ cup - fresh coriander leaves - chopped
• 2 tbsp - oil
• salt to taste

Method to make Aloo Bhaji:

1. In a pan|kadai|wok, heat oil. Once oil is hot, add cumin seeds, cut green chilies and ginger. Saute for few seconds.
2. Add cut onions, fry until onion become soft & translucent.
3. Add turmeric powder and stir.
4. Now, add boiled and mashed potatoes. salt, and ¾ cup of water. 
5. Stir and cover the pan, simmer for 5-6 minutes on a medium-low flame.
6. Once the bhaji becomes thick, add coriander leaves and lime juice, mix. 
7. Turn off the flame. Aloo bhaji is ready. Keep aside and let it cool down to be used in aloo paratha dough.

Ingredients for Aloo Paratha:

• 1 cup - aloo bhaji
• 2½ cup - wheat flour
• 2 tsp - oil
• 5 tsp - oil | melted butter | ghee - needed while cooking the paratha
• ¼ cup - wheat flour  - needed while rolling the paratha
• salt to taste

Method to make Aloo Paratha:

1. Once the aloo bhaji is cooled enough to handle, transfer it to a mixing bowl. 
2. Add wheat flour and bit of salt (remember aloo bhaji already has salt in it). Mix it to form a firm dough.  Depending on the consistency, you may need extra water or more wheat flour. 
3. Once all the dough comes together, add 2 tsp of oil and knead.

4. Cover and keep it aside for about 10 minutes. 
5. Divide the dough and form into medium sized balls.

6. Meanwhile, heat a flat pan/griddle on medium-high flame.
7. On a lightly floured surface, roll the dough - say about  5" diameter circles.
8. Once the griddle is hot, place the rolled paratha on the griddle. As bottom side gets slightly hot flip it over. Brush bit of oil/ghee/melted-butter on the paratha. With help of flat spatula, gently press the middle area of the paratha and rotate it in circular motion - this help it cook evenly. Flip the paratha again and brush oil/ghee/melted-butter now on the top side. You may need to flip couple of more times to cook evenly on both sides, no need to apply oil again. Cook until you notice brown spots on the paratha.
9. Repeat the steps with rest of the dough.
10. Serve hot aloo paratha with leftover aloo bhaji, plain curds or raita and Indian pickle.

Also, check out other Indian bread recipes

Labels: breakfast, Indian Bread, Lunch-box, North Indian dish, Potato, Tiffin Variety, Vegetarian

~ Aloo Paratha / Aloo Roti / Indian Potato Bread ~
Posted by Swetha @ 7/12/2021 05:53:00 PM :: 0 comments

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Methi Roti ( Chapati | Paratha) | Fenugreek leaves Roti

Methi | Fenugreek leaves have many health benefits. I try to bring fresh bunch of leaves when available in Indian grocery store. I freeze the extra leaves after cleaning for future use. Methi is bitter and sometimes the dish prepared with it also turns out slightly bitter and to be careful of. There are few dishes I prepare with methi leaves, like, methi paratha, aloo methi, malai methi matar, methi rice etc., But when used in paratha, the flavor is such that you want to eat more. It actually tastes delicious. Can be eaten just with curds and pickle. Methi paratha is similar to Gujarati Thepla, which is made with multigrain flour -mainly wheat and besan flour. Note: separate the leaves from the stem, only leaves are used.

Ingredients:

• 1 cup - methi leaves | fenugreek leaves
• 2 cups - wheat flour
• ¼ cup - curds or Greek yogurt
• ¼ cup - fresh coriander leaves
• ½ tsp - cumin seeds
• ½ tsp - carom seeds | ajwain
• ½ tsp - turmeric powder
• 1 tsp - ginger minced
• 1 tsp - minced garlic (optional)
• ½ tsp - red chili powder 
• 2 tsp - oil
• 5 tsp - oil | melted butter | ghee - for cooking
• ¼ cup - wheat flour  - needed while rolling the paratha
• salt to taste

Method:

1. In a mixing bowl, take methi leaves & coriander leaves, curds, cumin seeds, carom seeds, turmeric powder, ginger, red chili powder and salt. Mix it all together.
2. Gradually now add wheat flour while mixing it all together. Start kneading the dough. You may need to add bit of water to get the chapati dough consistence. 
3. Once all the ingredients comes together into the dough, add 2 tsp of oil and knead.
4. Cover with moist paper towel and keep it aside for about 20 to 30 minutes. 
5. Divide the dough and form into medium sized balls.
6. Meanwhile, heat a flat pan/griddle on medium-high flame.
7. On a lightly floured surface, roll the dough - say about  5" diameter circles.
8. Once the griddle is hot, place the rolled paratha on the griddle. As bottom side gets slightly hot flip it over. Brush bit of oil/ghee/melted-butter on the paratha. With help of flat spatula, gently press the middle area of the paratha and rotate it in circular motion - this help it cook evenly. Flip the paratha again and brush oil/ghee/melted-butter now on the top side. You may need to flip couple of more times to cook evenly on both sides, no need to apply oil again. Cook until you notice brown spots on the paratha.
9. Repeat the steps with rest of the dough.
10. Serve hot methi paratha with plain curds or raita and Indian pickle; or curry.

Also, check out other Indian bread recipes

Labels: breakfast, Indian Bread, Lunch-box, North Indian dish, Vegetarian

~ Methi Roti ( Chapati | Paratha) | Fenugreek leaves Roti ~
Posted by Swetha @ 7/12/2021 04:53:00 PM :: 0 comments

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Mung beans curry | Hesaru Kalu Thove recipe - with interesting & unique seasoning/tadka technique with white-stone

My mom made this Hesaru Kalu Thove (sprouted Mung beans curry) for breakfast to go with Kotte Kadubu (almost) on all festival days. We would wake-up in the morning smelling this yummy curry which would help us speed up with morning chores.  Kotte Kadubu is idli made with filling idli-dough inside cups made out of Jackfruit leaves and steam cooked.

Now, coming to that 'interesting seasoning' part in the post tittle. In coastal Karnataka (Kundapura) area, this curry and few other curry (like fish curry) is seasoned with placing a hot piece of rock (basically a stone) in seasoning-pan. My grandma used to burn the stone on hot embers in her wood burning stove, the stone would almost turn red-hot. [NOTE: This is NOT same as adding smokey flavor to your curry which is achieved by placing hot charcoal on a bowl kept in the center of the curry and pouring oil over the charcoal and covering the lid so as to induce the smokey flavor/smell to the curry  - which many Punjabi curry recipe calls for.]  But using this stone in seasoning gives an unique flavor, it instantly fills the whole house with aroma. Now, I know how we woke-up smelling the curry on festival days.

This is very unique technique only few families follow it, btw it is an optional step. I follow my mom's recipe placing stone on gas-stove fire to make it hot. My father helped me pick-up couple of these stones during our trip to Hampi. Near the river banks and one of them we found after hiking Anjanadri betta/hills (575 steps) ...probably part of some construction. Pappa informed me that it is called "Belgallu or Bella Kalu" - white stone. I don't know what it is called in English, but I am definitely sure it is not Marble.  The stone is slightly translucent and when heated, it gets a oily shine on the surface. After doing some online Google (re)search I narrowed it down to two types of rocks Gypsum or Quartz. Not sure which one it is (may be neither) as I am not a Geologist :P  Here is a picture of the stone I used.

This curry is usually made with only sprouted whole mung beans. But this time, I sprouted ½ cup mung beans and ½ cup black eyed peas as well. The curry requires bit of planning ...about two days ahead, unless you plan to use store brought ready sprouted beans. NOTE: using good coconut oil gets you that authentic taste and aroma of the curry. That said, other oil may be used. 

Ingredients:

• 1 cup - whole mung beans 
• 1" - ginger - sliced
• 1 - large onion - cut into chunks
• ¼ tsp - turmeric powder
• 3 tbsp - coconut oil
• 3 - garlic cloves
• 1 tbsp - onion -finely cut -for seasoning
• ¼ tsp -  asafoetida (optional)
• salt as per taste
• The stone - Optional for seasoning 

Ingredients for Masala:

• ½ tsp - mustard seeds
• ½ tsp - fenugreek seeds
• 1 tsp - cumin seeds
• 2 tsp - coriander seeds
• 10 - red chilies - I use byadagi red chilies
• 1 cup - grated fresh coconut
• 1 - small onion - chopped
• 6 - garlic cloves - chopped
• 4 - cloves
• 3 tbsp - tamarind pulp
• ½ tsp - oil - I use coconut oil

Preparation:

• Mung beans sprouts - 2 days ahead: wash and soak mung beans for over 10 hours. Drain the mung beans in a strainer, cover it with wet cotton cloth (like kitchen towel) and keep aside for over night. Do NOT put it in the refrigerator. Next day morning, again wet the towel and cover. If the beans look too dry, sprinkle some water. Have to do the same in the evening as well. Next day morning, you will see the bean sprouts. 
• Masala: Heat ½ tsp of coconut oil in a wide pan on medium low flame, roast mustard seeds, cumin seeds, fenugreek seeds and coriander seeds. Reduce the flame to low. Add red chili, cloves and garlic cloves to the pan. Stir and roast for about 2 to 3 minutes. Turn off the flame and let it cool down. Transfer the roasted mixture to a blender/mixie jar. Add grated coconut, chopped onion,  and tamarind pulp to the jar. Add ¼ cup of water and grind it to smooth paste and keep aside.

Method: 

1. Transfer the sprouted beans in to a pressure cooker, add ¼ tsp turmeric powder, ginger slices, 1 tsp salt and 3 cups of water. (I usually cook this curry in pressure cooker pan)
2. Pressure cook for 3 whistles. Turn off the stove and let the pressure release on its own.
3. Remove the pressure cooker lid and place pressure cooker pan with cooked beans back on the stove on medium flame or transfer the cooked beans to a sauce pan.
4. Add cut onion. Stir and cook for couple of minutes.
5. Now add the ground masala and salt. Add a cup of water and mix. 

6. Once the curry comes to boil, cover and simmer for about 8 minutes or until it is cooked . Stir in between.
7. Meanwhile, if using the stone for seasoning, place it on the stove to let get it hot. Flip the stone multiple times with help of metal kitchen tongs

8. Once the curry is cooked, turn off the stove. 
9. Seasoning: heat a  seasoning pan. now carefully place the hot stone in the seasoning pan. Pour coconut oil over the hot stone. Note and be careful, the oil will immediately starts to boil. These is when you get that sizzle and fill the house with that nice aroma. Add crushed garlic cloves and cut onion. With a long spoon stir them around the stone. Once you notice that the garlic are roasted add asafoetida powder to the oil and turn off the flame. 

10. Carefully pour the seasoning over the prepared curry (along with the stone) and cover the lid immediately so that the aroma is infused into the curry. 

11. Mung beans curry | Hesaru Kalu Thove is ready to serve. Serve hot with kotte kadubu, idli, dosa, roti, chapati or rice. 
12. Enjoy this unique recipe with your family. Hope you like it.

Labels: Curry, Kundapura, Lentil, Mangalore dish, Side-Dish, South-Indian Dish, Vegetarian

~ Mung beans curry | Hesaru Kalu Thove recipe - with interesting & unique seasoning/tadka technique with white-stone ~
Posted by Swetha @ 7/10/2021 02:09:00 PM :: 0 comments

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Palak Paneer | Spinach and Cottage Cheese Curry

Palak Paneer curry is one more North Indian side dish. I found this recipe in Malika Baderinath's  '100 Vegetarian Gravies' recipe book. I have been having this book for decades, I have tried and learned many of the recipes from this book. Yes, like everyone else, I too add bit of a my own twist to it.

Ingredients:

• 2 bunch - Spinach leaves(washed)
• 2 cups - Paneer (cubes)
• 3 - green chilies
• 1 - onion (large) -chopped
• 2 - tomato - chopped
• 1" - ginger- chopped
• 10 - garlic cloves
• ½ tsp - cumin seeds
• ½ tsp - turmeric powder
• ½ tsp - red chili powder
• ½ tsp - cumin powder
• ½ tsp - coriander powder
• ½ tsp - garam masala powder
• ½ tsp - amchur powder
• 1 tsp - grated paneer (optional)
• 1 tbsp - masoor dal 
• 2 tbsp - fresh cream
• 4 tbsp - oil or ghee
• Salt as per taste

Method:

1. Wash and cook masoor dal with 1 cup  of water. I usually cook in microwave for about 5 minutes. keep aside.
2. In a wide pan, heat ½ oil. Add paneer cubes and roast slight and keep aside. [ I soak the roasted paneer in salted butter milk for 10 minutes - this is an optional step. Helps keep the paneer soft and adds bit of a flavor ]
3. Boil water in a pan, add washed spinach leaves, live it for a minute, turn off the flame.
4. Remove the spinach and drop it in ice cold water. This process cooks the spinach, retains the flavor and color. transfer the boiled spinach in to a blender jar.






5. Heat oil/ghee in a pan, add chopped green chilies, ginger, and garlic.
6. Next add onions and fry it on medium flame till it turns translucent.
7. Now add chopped tomato, saute on medium flame till it is cooked
8. Turn off the flame and let the mixture cool. After it is cooled, transfer the fried ingredients in to the same blending jar with blenched spinach
9. Add little water and blend it into thick paste, keep it aside.
10. In the same pan, heat oil and add cumin seeds. Stir for few seconds and then add turmeric powder, red chilli powder, coriander powder and cumin powder. 
11. Add cooked masoor dal and saute. 



12. Stir-in the prepared spinach, onion, tomato paste.
13. Cover and cook it for 2-3 minutes on medium flame.
14. Now add fresh cream and paneer cubes.
15. Also add garam masala powder, amchur powder and salt to taste, mix it well.

16. Cover the pan and simmer for 3 to 5 minutes or until done, then turn off the flame.
17. Transfer it to serving dish, garnish with fresh cream and grated paneer,
18. Palak paneer is ready to serve. Enjoy!

Labels: Curry, North Indian dish, Paneer, Side-Dish, Vegetarian

~ Palak Paneer | Spinach and Cottage Cheese Curry ~
Posted by Swetha @ 7/09/2021 09:56:00 AM :: 0 comments

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Chana Bhatura | Chole Bhatura

Chole Bhatura or Chana Bhatura is one of the common dish in North India, especially in Punjabi house hold. One will definitely find it in North Indian restaurant menu. It is one of the famous combo, though one may have bhatura with other curry; or have chole with rice, chapati, roti or poori. The recipes are kinda my way of doing the way I like it. For Chana/Chole, I take the shortest and simplest route of making it in pressure cooker with ready chana masala powder and canned Garbanzo beans (chana) and at times canned tomatoes. Anyway, I make it when I have ran out of things in refrigerator and I have to visit my pantry for emergency supply - which happens rarely. I am going to mention both recipes here, but note that it is NOT the authentic way of preparing the dish. That said, it still turns out delicious in its own way, so give it a try. 

BHATURA

Ingredients for Bhatura: 

• 4 cups - whole wheat flour (gheu ka atta)
• ½ cup - semolina (sooji/rava)
• ½ tsp - Eno fruit salt 
• ½ tsp - sugar
• ½ tsp - turmeric powder
• 1 tsp - cumin seeds
• 2 tbsp - fresh coriander leaves -finely chopped
• 2 tbsp - fresh methi (fenugreek) leaves -finely chopped (optional)
• 2 tbsp - curds | plain yogurt
• Salt – to taste
• Warm water – ¾ cup
• Oil – 1 tablespoons + more for deep frying

Method for preparing Bhatura:

1. In a mixing bowl take -wheat flour, semolina, salt, sugar,  Eno fruit salt, cumin seeds, and turmeric powder. Slightly mix them all.
2. Now add plain yogurt, chopped coriander and methi leaves. Mix all together. 
3. Start adding little water at a time and knead the dough. Keep adding and keep kneading the dough. Dough should be firm.
4. Finally, add 1 tablespoon of oil or ghee and give a quick knead. Cover with wet towel and keep it aside at least for half an hour to an hour, this brings unique flavor and texture to the bhatura. 
5. You may notice that the dough would have fluffed up a bit and feels soft due to the soda we added. Divide the dough equally and make medium sized balls. 
6. Meanwhile, take oil in a fry-pan, place it on the stove and heat it on medium-high flame.
7. Lightly flour rolling surface, place the dough ball and smoothly roll it. Dust some more flour over the rolled dough, flip it over, dust some flour again on the other side and roll again. Since the dough is on the softer and fluffier side, it is hard to get a perfect circle - that's case at least for me. Also, it will be bit thicker than the roti/chapati. That is normal, if you try to roll any thinner you may end up tearing it.
8. Now slowly slide the rolled bhatura into hot oil [ to check if the temperature of the oil is right, drop a small piece of dough in to the oil and it should float immediately to the top ]
9. After  few seconds, the bhatura will float, with the help of a slotted spatula gently press it down, this will help bhatura to swell, now turn the bhatura and fry it on both sides. 


10. Once bhatura is slightly golden brown, remove the bhatura out on to a plate lined with paper towel to absorb extra oil.
11. Repeat the steps with rest of the dough.
12. Serve hot with Chole or any other curry. 

CHOLE | CHANA

Ingredients for Chole:

Labels: Curry, Indian Bread, Lentil, Main Course, Meal, North Indian dish, Side-Dish, Vegetarian

~ Chana Bhatura | Chole Bhatura ~
Posted by Swetha @ 7/09/2021 08:45:00 AM :: 0 comments

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Halasina Hannina Mulka - Jackfruit Fritters | Muffins - (Baked & Air Fried)

Labels: Air Fryer, Baking, Banana, breakfast, Festive Food, Fritters, Mangalore dish, Sweet, Traditional Sweet, Vegetarian

~ Halasina Hannina Mulka - Jackfruit Fritters | Muffins - (Baked & Air Fried) ~
Posted by Swetha @ 7/07/2021 03:03:00 PM :: 0 comments

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Lime, Ginger, Cucumber, Mint and Coriander Leaves healthy Drink - For Flat Tummy

Well everyone has to drink water, why not make it interesting and healthy. I prepare this during summer months, rest of time it too cold for me. This is not only has health benefits, it is refreshingly flavorful and helps crunch the thirst during those hot days.

Ingredients:

• 2 liter - drinking water
• 2 stems - fresh coriander | cilantro
• 2 stems - fresh mint
• 3 thin slices - lime or lemon
• 5 thin slices - cucumber
• 2 thin slices - ginger

Method: 

1. Wash coriander and mint stems
2. Wash and slice cucumber, lime and ginger
3. Take water in wide mouth pitcher
4. To the water coriander, mint, cucumber, lime and ginger
5. Cover and keep the pitcher in refrigerator. 

6. Better to use after two hours. When you want to drink water, just pour from the picture and drink.
7. When water is about half, refill with drinking water and keep. This can be repeated for couple of days. After that, wash the pitcher and make a new batch with fresh ingredients. 
8. Enjoy this flavorful refreshing water with your family.

It is helpful to have a pitcher with strainer lid.

Labels: Drinks, Healthy dish

~ Lime, Ginger, Cucumber, Mint and Coriander Leaves healthy Drink - For Flat Tummy ~
Posted by Swetha @ 7/06/2021 04:19:00 PM :: 1 comments

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Kashaya | Indian Herbal Tea | Kashayam

 

Kashaya or Herbal tea is made for health benefits.  There are many types Indian herbal tea consumed for different reasons and benefits. What I am posting here is simple herbal tea which will help with proper digestion and bowl moment, reduce bloating and gas, constipation and menstrual cramps.

Some notes and variations for readers.

• You may also find Kashya pudi/powder in stores, with many, many more ingredients. 
• I start with base ingredients and add more as and when needed.
• Adding a bit of ajwain and kalonji will further help with digestion.
• During winter season or when I have cold or cough, I add nutmeg, ginger (raw or powder) and turmeric powder to this same tea. This will give additionally boost to your immune system.
• One may add lemon juice and/or honey to the hot tea - not only enhances the flavor of the tea, it help to detox and works as a colon cleanser.
• Fenugreek seeds may be added to lower blood sugar level. Note: Pregnant women should avoid adding Fenugreek seeds, but is very beneficial post-delivery for new-mom as it helps with lactation.
• I regularly drink this hot tea first thing in the morning in empty stomach. Also at times, before going to sleep in night. Especially after having some food which may result in gas. 
• I prepare this tea enough for 3 to 4 days. Refrigerate along with the seeds. Pour out (over a strainer) only as much as I need and warm it up (in MWO) and drink in the morning. 
• BTW, I don't throw the seeds away after consuming all the tea. The seeds go into my garden as plant food.
• IMPORTANT: If you are not used to consuming any of the seeds or spices mentioned in the recipe, please do your own research or better consult a doctor. One may show allergic reaction to new food which one has never experienced/consumed before - a natural response.

Basic Ingredients:

• 2 tbsp - coriander seeds
• 1 tbsp - cumin seeds
• 1 tbsp - fennel seeds
• a pinch  - cardamom powder

Other optional Ingredients:

• ½ tsp - fenugreek seeds
• ¼ tsp - carom seeds | ajwain
• ¼ tsp - nigella seeds | black caraway seeds | kalonji 
• ½ tsp - ginger powder | 1 inch - fresh ginger
• ¼ tsp - nutmeg powder | jaayaphal | Jaikai
• Honey - as per taste (sugar or jaggery my be used to sweeten your tea)
• Lemon juice - as per taste

Method:

Labels: Drinks, Healthy dish, Kashaya\Herbal Tea

~ Kashaya | Indian Herbal Tea | Kashayam ~
Posted by Swetha @ 7/06/2021 11:04:00 AM :: 0 comments

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Jackfruit Seeds - Spicy Savory Snack | Kara Halasina Hannina Beeja

Labels: Appetizers, Healthy dish, Mangalore dish, Snack, South-Indian Dish, Vegetarian

~ Jackfruit Seeds - Spicy Savory Snack | Kara Halasina Hannina Beeja ~
Posted by Swetha @ 7/05/2021 10:42:00 AM :: 0 comments

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Nariyal Gud ke Laddu | Coconut and Jaggery Ladoo

Labels: Festive Food, Naivedyam, Sweet, Traditional Sweet

~ Nariyal Gud ke Laddu | Coconut and Jaggery Ladoo ~
Posted by Swetha @ 7/05/2021 09:35:00 AM :: 0 comments

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Bread Pockets

Bread Pockets are one of the simple dish. One may use any left over curry, veggies, meet or make special fillings with whatever left in refrigerator, Get Creative! ( ideas are mentioned below, I will update the post as and when I will make them with different fillings).
These are good for breakfast, evening snack and lunch box. Kids love it, even the picky eater. It is always good idea to sneak in few healthy veggies.
Bread pockets may be cooked over pan, oven or airfryer. Also by dipping them in seasoned chickpeas flour dough, it can be deep fried to make 'Bread Pakoda'.
Serve hot with tomato ketchup and/or mint chutney and enjoy!

Ingredients:

• 10 - bread Slices - side crusts removed
• 3 cup - stuffing (see below for ideas)
• 1 cup - water
• 2 tbsp - oil or butter 

STUFFING ( IDEAS ) FOR BREAD POCKETS

• 2½ cups - potatoes -boiled and mashed ( I used red potatoes with skin as well )
• 1 - onion (small) - finely chopped
• 2 - green chilies - finely chopped
• 5 - curry leaves
• ½ cup - coriander leaves - finely chopped
• 1 tsp - Red chili powder 
• ½ tsp - chaat masala powder
• 1 tbsp - oil
• 1 tbsp - cream cheese or mayonnaise
• 1 tbsp - tomato ketchup
• salt - as per taste 

Labels: Air Fryer, Appetizers, breakfast, Lunch-box, Snack

~ Bread Pockets ~
Posted by Swetha @ 7/05/2021 09:00:00 AM :: 0 comments

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