Monday, July 21, 2014

Gobi paratha/ Cauliflower paratha (Makes 6)

Gobi paratha

I was always a huge fan of stuffed parathas and this is my favorite anyday. It is very easy to prepare and is filling too. Gobi parathas have become a staple dinner for us these days as my DD loves gobi/Cauliflower. And the greatest thing about stuffed parathas is that, they don’t need any curry, simply enjoy these delicious gobi parathas with yogurt and pickle!!!


For the dough:

1. Wheat flour 1 cup
    Oil 1 tsp
    Water as needed to form dough

Make dough with wheat flour, oil and water like you do for chapathi. Keep aside for half an hour. Divide into medium size balls. Set aside.

For the filling:

1. Riced cauliflower 1 cup (to rice the cauliflower, cut the to medium florets and chop finely using a vegetable chopper or simply grate them)
2. Red chilly powder ½ tsp
3. Coriander seeds ½ tsp, crushed
4. Turmeric powder ¼ tsp
5. Ajwain seeds ¼ tsp, crushed
6. Garam masala ¼ tsp
7. Coriander leaves 2 TBSP, finely chopped
8. Mint leaves 2 TBSP, finely chopped
9. Salt as needed


Heat a pan at medium heat and add the riced cauliflower and cook covered for 3-4 minutes. Open lid and add all the other ingredients and cook uncovered for 5 minutes. Switch off flame and allow to cool. Make sure there is no moisture in the masala, if needed cook for more time until the masala is dry.

Cook the riced cauliflower on a pan for 3-4 minutes

Add all the other ingredients and cook till dry

Cauliflower filling








To make the parathas:

Take each portion of the dough and roll out to about 2 inch round or make it into round shape using your palms. Place about 2 TBSP of cauliflower filling in the middle and seal the ends to make a parcel. Flatten between your palm and dust dry flour. Carefully roll out into medium thick rounds. Set aside.

Heat a tawa and sprinkle little oil. Place the rolled out paratha and cook until brown spots appear, about a minute or two. Flip and cook for another 2-3 more minutes to get the brown spots. Serve immediately with yogurt and pickle.

Roll out/ flatten the dough into 2 inch round

Place 2 TBSP of the prepared cauliflower filling in the middle

Work from all sides to make a ball







Seal and flatten

Seal and flatten

Dust in dry flour






















Recipe adapted from chef Harpal Singh Sukhi…
Notes: you can add more oil or butter while cooking the parathas for an extra taste..


Wednesday, July 16, 2014

Kerala appam/Palappam/Vellayappam (Makes 18-20)



1. Basmati rice/ any kind of long grain white rice 2 cups
2. Sweetened coconut flakes* ¾ cup
3. Cooked rice a fistful
4. Active dry yeast ½ tsp
5. Sugar 1 TBSP
6. Milk ¼ cup
7. Salt a few pinches

*Instead of sweetened coconut flakes, you can use regular grated coconut, but make sure you add about 2 tsps of sugar while grinding.


  • Wash and soak the rice for about 6 hours. Drain water and grind into a smooth batter along with coconut, cooked rice and about 1 ½ cups of water. The batter should not be too thick or thin.
  • Dissolve active dry yeast in 2 TBSP warm water and add to the batter, mix well and allow to ferment for at least 10 hours covered or until tripled in volume.
  • Add the sugar, milk and salt and give a gentle mix only in one direction. Allow to sit undisturbed for 10 minutes. It will be foamy on the top by now. DO NOT MIX THE BATTER from now onwards.
  • Meanwhile, keep an appa chatti/pan on the flame. when it is hot, pour one ladle of the foamy batter and immediately swirl the appam chatti/pan to make appams. Do not swirl more than once as it will make the sides thick. Close with lid and let it cook for 2 minutes or until the sides are lacy and brown. Transfer to a serving plate and repeat with rest of the batter.
  • If the batter is not foamy after making few appams, leave it undisturbed for 10 minutes and then continue.

Notes: if you do not have an appam chatti, you can use a regular flat pan to make appams too.


Appam chatti

Pour a ladleful batter

Swirl aroung to make appams


Thursday, July 10, 2014

Baba Ghanouj with home-made tahini (Serves 4)

Baba Ghanouj

Mediterranean cuisine is one of my favorite and baba ghanouj is something I will never say NO to. I simply love it. I have successfully recreated the “BEST” baba ghanouj I ever tasted at home and is sharing with you all. When we were in Louisiana, there was an “Al Basha” close to our house and Friday nights were a  treat as we order food from there. They serve the best baba ghanouj I ever had and I am happy that now I can make my favorite at home. I love making my own tahini as well as I  hate those store bought ones. Its very easy and you will love it even more…


1. Eggplant 2 medium sized
2. Homemade or store-bought tahini 3 TBSP (recipe below for home made version)
    Salt ¾ tsp or as u need
    Freshly squeezed lemon juice 3 tsp
    Garlic 2 cloves
    Chilly powder 3 pinches
    Olive oil 2 TBSP
    Parsley or cilantro leaves half a bunch, finely chopped (I used 1 TBSP dried parsley)


Pre heat oven to 400 F.

  • Wash and pat dry the eggplant and prick outside a few times using a fork. Place it on a baking tray lined with foil and roast in the pre heated oven for 30-40 minutes, until they are soft. We should be able to easily poke a fork or knife and should not meet any resistance, that’s when its cooked prefect. OR
  • You can directly char the eggplants on direct flame of a gas burner turning them a few times until all skin is charred.
  • Remove and let it cool a little bit.
  • Either peel off the skin and chop into pieces or split open the eggplant into half and scrape out the pulp.
  • Add this to a blender along with ingredients numbered 2 and blend to smooth.
  • Transfer to a serving bowl and drizzle little more olive oil on top.
  • Serve with pita bread, or chips or spread on a toast and enjoy.
  • Notes: this can be stored in a refrigerator for up to a week.

eggplant on baking tray

after baking, skin should be wringly and soft

Blenad all ingredients to smooth

Homemade tahini recipe: yields about 6 TBSPs


White sesame seeds ½ cup
Olive oil 2 TBSP
Salt as needed

Pre heat oven to 350 F.

Spread the sesame seeds on a baking tray lined with parchment paper and bake for 4 minutes. Take it out and mix with a spoon and respreads the seeds. Return to the oven and bake for another 5 minutes. Immediately transfer to another bowl for preventing from further cooking. Allow to cool a bit and transfer to a blender cup along with salt and olive oil. Blend till smooth. Add more oil if required. Store in an air tight container in the fridge for 2 weeks.

Baba Ghanouj


Monday, July 7, 2014

Mutta thairu curry/Egg curry with curd (Serves 4)

Egg curry


1. Hard boiled egg 4 nos
2. Onion 2 medium, thinly sliced
3. Ginger 1 inch piece, finely chopped
    Garlic 2 pods, finely chopped
    Dry red chilly 2 nos
    Curry leaves a few
4. Coriander powder 1 tsp
    Red chilly powder ½ tsp
    Roasted fennel powder ½ tsp
    Turmeric powder ¼ tsp
5. Beaten yogurt/curd ½ cup (not too sour)
6. Water ½ cup
7. Salt as needed
8. Sugar 2 pinches
9. Oil 1 TBSP


  • Heat oil in a pan and sauté onions till translucent.
  • Next add ingredients numbered 3 and sauté till aromatic.
  • Now reduce flame and add ingredients numbered 4. Sauté everything well for 5 minutes or till raw smell from powders are completely gone.
  • Add the beaten yogurt/curd slowly simultaneously stirring with a spatula.
  • Allow this to boil and then add water, salt and sugar.
  • Now wait till the curry starts to boil. Slowly slide in the hard boiled eggs and cook for few more minutes.
  • Remove from flame and let the curry sit for 30 minutes before serving.
  • Enjoy with rotis, appam, idiyappam, rice etc.



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