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Vegetable pockets, Easy & tasy breakfast/dinner/snacks recipe- kuzhali samaiyalarai

 

Vegetable pockets, Easy & tasy breakfast/dinner/snacks recipe- kuzhali samaiyalarai







Vegetable pockets  is one of a easy yet tasty recipe suitable for packing lunch boxes . it can be served for breakfast/dinner  or even as evening snacks.

It is so filling as we have stuffed a lot of vegetables.

The stuffing can be prepared as per our own wish. I have shared a basic way of making the stuffing. In that we can add or reduce the vegetables, can even add paneer, mushroom or cheese too.

The one and only thing we need to make sure is the stuffing should not be thin/runny. We should make the stuffing as dry as possible while cooking the vegetables, then only while cooking , the masala will not come out .

 Vegetable pockets, Easy & tasy breakfast/dinner/snacks recipe- kuzhali samaiyalarai

Ok now coming to the recipe.  

VEGETABLE POCKETS

Vegetable pockets, Easy & tasy breakfast/dinner/snacks recipe- kuzhali samaiyalaraiSOAKING TIME: 30 MINS | PREPARATION TIME: 10 mins | COOKING TIME: 15 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: MAIN

CUISINE:   INDIAN

SERVES:  4 PERSONS

 

INGREDIENTS:

 

2 cups wheat flour

1 teaspoon salt

1 tablespoon ghee

1 teaspoon cumin

1 tablespoon oil

1 big onion

1 tablespoon ginger(grated)

1 tablespoon garlic (grated)

1 teaspoon red chilli powder

1 teaspoon coriander powder

1/4 teaspoon cumin powder

1/2 teaspoon turmeric powder

1/2 teaspoon salt(or as required)

1/2 teaspoon garam masala

1/4 teaspoon mint powder(optional)

Mixed vegetables

1/2 cup grated cabbage

1/2 cup peas& corn

8-10 french beans(finely chopped)

1 small potato(chopped)

1 big carrot(chopped)

5 small cauliflower florets(chopped)

 

 

VIDEO RECIPE LINK:

 

PREPARATION:

Chop the vegetables and keep them ready.

Chop the onion and grate the ginger &garlic and keep it aside.

 

METHOD:

First mix the ghee and salt well in with the wheat flour.

Then knead the dough as we make chapathi by adding required water little by little.

Let the dough to rest for around 30-60 minutes.

In a heavy bottomed pan, add some oil. Let it heat.

Add the cumin seeds and let it splutter.

Then add the onion, grated garlic , ginger and sauté well.

Add required salt .

Once the onions becomes translucent, add the spice powders except garam masala powder.

Sauté in low medium flame for 30 seconds without burning them.

Then add the chopped vegetables and mix well.

Now reduce the flame to low and cover with a lid.

Let the vegetables to cook till soft.

Stir in between to avoid burning at the bottom.

Sprinkle some water and mix well to make the vegetables to cook fully. Don’t add more water.

Once the vegetables are cooked add the garam masala, coriander powder and mint powder.

Sauté well .

Then remove the stuffing from the heat and let it cool down completely.

Now once again knead the prepared dough for 1- 2 minutes.

Then divide into equal sized balls, approximately a big lemon sized

Then roll using the rolling pin and prepare round thin chapthis.

Place the required stuffing the center and slightly flatten them.

Then close all the four sides one by one and seal properly.

Now our  square shaped vegetable pockets are ready to cook.

Heat a tawa and sprinkle some oil.

Place the prepared squares and let it cook in low flame.

Flip in between and let it cook till it becomes golden brown on both the sides.

Sprinkle some oil on both sides for even cooking.

Hold the squares using tongs and let the sides also to cook.

Now hot, tasty vegetable pockets are ready to serve.

Tastes delicious even with simple tomato ketchup itself.

 

NOTES:

 

Adding ghee while kneading the dough gives soft outer layer.

If you likeyou can add 1 or 2 finely chopped green chillies too  and reduce the red chilli powder.

Adding mint powder gives additional flavour to the masala., you can even add few mint leaves too or simply omit.

You can even add soya chunks, paneer, mushroom or any other vegetables of your choice.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

 First mix the ghee and salt well in with the wheat flour.

Then knead the dough as we make chapathi by adding required water little by little.

Let the dough to rest for around 30-60 minutes.

In a heavy bottomed pan, add some oil. Let it heat.

Vegetable pockets, Easy & tasy breakfast/dinner/snacks recipe- kuzhali samaiyalarai

Add the cumin seeds and let it splutter.

Then add the onion, 

Vegetable pockets, Easy & tasy breakfast/dinner/snacks recipe- kuzhali samaiyalarai

grated garlic , ginger and sauté well.

Add required salt .

Once the onions becomes translucent, add the spice powders except garam masala powder.

Vegetable pockets, Easy & tasy breakfast/dinner/snacks recipe- kuzhali samaiyalarai

Sauté in low medium flame for 30 seconds without burning them.

Then add the chopped vegetables and mix well.

Vegetable pockets, Easy & tasy breakfast/dinner/snacks recipe- kuzhali samaiyalarai

Now reduce the flame to low and cover with a lid.

Let the vegetables to cook till soft.

Stir in between to avoid burning at the bottom.

Sprinkle some water and mix well to make the vegetables to cook fully. Don’t add more water.

Once the vegetables are cooked add the garam masala, coriander powder and mint powder.

Sauté well .

Vegetable pockets, Easy & tasy breakfast/dinner/snacks recipe- kuzhali samaiyalarai

Then remove the stuffing from the heat and let it cool down completely.

Now once again knead the prepared dough for 1- 2 minutes.

Then divide into equal sized balls, approximately a big lemon sized

Then roll using the rolling pin and prepare round thin chapthis.

Place the required stuffing the center and slightly flatten them.

Vegetable pockets, Easy & tasy breakfast/dinner/snacks recipe- kuzhali samaiyalarai

Then close all the four sides one by one and seal properly.

Now our  square shaped vegetable pockets are ready to cook.

Heat a tawa and sprinkle some oil.

Place the prepared squares and let it cook in low flame.

Flip in between and let it cook till it becomes golden brown on both the sides.

Sprinkle some oil on both sides for even cooking.

Hold the squares using tongs and let the sides also to cook.

Vegetable pockets, Easy & tasy breakfast/dinner/snacks recipe- kuzhali samaiyalarai

Now hot, tasty vegetable pockets are ready to serve.

Tastes delicious even with simple tomato ketchup itself.



Vegetable pockets, Easy & tasy breakfast/dinner/snacks recipe- kuzhali samaiyalarai

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.

ü  Email Subscription: Kuzhalis samaiyalarai

ü  Face book Page: Kuzhali's Samaiyalarai

ü   Twitter: KuzhaliSamaiyalai

ü   Instagram: kuzhalis Samaiyalarai 

ü   Pinterest: kuzhalis samaiyalarai

ü  For videos please subscribe: kuzhalis samaiyalarai

 

 

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 No onion ashgourd sambhar, ashgourd sambhar recipe, no onion recipe, south indian sambhar for rice- kuzhali samaiyalarai

Sambhar is very staple food in south Indian food.. We used to make different types of sambhar for lunch and for tiffin.

Already I have posted few sambhar varieties in our blog, here is one more addition to the sambhar list, yes no onion no garlic sambhar.

In this type of sambhar we usually add the vegetables which are having more water content. For example radish, bottle gourd, ashgourd, banana stem etc.,

In this post I have used ashgourd to prepare the sambhar. This sambhar will tastes delicious at the same time will be more flavourful.

  No onion ashgourd sambhar, ashgourd sambhar recipe, no onion recipe, south indian sambhar for rice- kuzhali samaiyalarai

Ok now coming to the recipe.  

ASHGOURD SAMBHAR(No onion)

No onion ashgourd sambhar, ashgourd sambhar recipe, no onion recipe, south indian sambhar for rice- kuzhali samaiyalaraiSOAKING TIME: - | PREPARATION TIME: 10 mins | COOKING TIME: 25 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: MAIN

CUISINE:   SOUTH INDIAN

SERVES:  4 PERSONS

 

INGREDIENTS:

 

1/2 Ashgourd

1 1/2 tablespoon kuzhambu milagaai thool

1/2 teaspoon turmeric powder

1 1/2 tablespoon tamarind paste

1/2 cup thoor dhal

Few curry leaves

2 green chillis

salt as required

To roast & grind

3 red chillis

1/2 teaspoon fenugreek

1/4 teaspoon pepper

1/4 teaspoon cumin

1 teaspoon channa dhal

1/2 teaspoon urad dhal

1 teaspoon coriander seeds

 

 

VIDEO RECIPE LINK: https://youtu.be/cbMgAV0p340

 

PREPARATION:

Chop the ashgourd into small pieces.

Cook the dhal and then mash it well.

 

METHOD:

In a heavy bottomed pan roast the ingredients (under ‘to roast & grind’) in low flame.

Let it cool down completely and then grind into fine powder.

Cook the chopped ashgourd till it becomes soft. Add little salt in ashgourd while cooking.

Set the cooke ashgourd aside.

Now add the tamarind paste in water .

Add the kuzhambu milagaai thool , salt, curry leaves, gren chillis and mix well.

Let it boil till raw smell goes off.

Then add the cooked ashgourd and cooked dhal.

Let it boil for few more minutes.

Then add the ground spice powder and mix well.

Let the sambhar to boil for 2 more minutes and then switch off the heat.

Finally temper the mustard seeds and red chilis in oil and then add.

Serve hot with rice..

 

NOTES:

  •  Instead of ashgourd, chayote(chow chow) can also be used.
  • In this way of sambhar we mostly use the vegetables which is having more water content like chayote, ashgourd etc.
  • if you like you can even add sauteed onions too along with green chilis.
  • Adding fresh masala gives a wonderful flavour to the kuzhambu.
  • In this sambhar tamrind should not be more. so use little less than the amount you usually add.
  • if you like, tomatoes can also be added, in this case too reduce the anount of tamarind. 

VIDEO RECIPE:



STEP BY STEP PHOTOS:

 In a heavy bottomed pan roast the ingredients (under ‘to roast & grind’) in low flame.

Let it cool down completely and then grind into fine powder.

No onion ashgourd sambhar, ashgourd sambhar recipe, no onion recipe, south indian sambhar for rice- kuzhali samaiyalarai

Cook the chopped ashgourd till it becomes soft. Add little salt in ashgourd while cooking.

Set the cooked ashgourd aside.

No onion ashgourd sambhar, ashgourd sambhar recipe, no onion recipe, south indian sambhar for rice- kuzhali samaiyalarai

Now add the tamarind paste in water .

Add the kuzhambu milagaai thool , salt, curry leaves, green chillis and mix well.

No onion ashgourd sambhar, ashgourd sambhar recipe, no onion recipe, south indian sambhar for rice- kuzhali samaiyalarai

Let it boil till raw smell goes off.

Then add the cooked ashgourd and cooked dhal.

Let it boil for few more minutes.

Then add the ground spice powder and mix well.

No onion ashgourd sambhar, ashgourd sambhar recipe, no onion recipe, south indian sambhar for rice- kuzhali samaiyalarai

Let the sambhar to boil for 2 more minutes and then switch off the heat.

Finally temper the mustard seeds and red chilis in oil and then add.

Serve hot with rice..


No onion ashgourd sambhar, ashgourd sambhar recipe, no onion recipe, south indian sambhar for rice- kuzhali samaiyalarai

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.

ü  Email Subscription: Kuzhalis samaiyalarai

ü  Face book Page: Kuzhali's Samaiyalarai

ü   Twitter: KuzhaliSamaiyalai

ü   Instagram: kuzhalis Samaiyalarai 

ü   Pinterest: kuzhalis samaiyalarai

ü  For videos please subscribe: kuzhalis samaiyalarai

 

 

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