adv1

Dal paratha, Dhal paratha recipe, Moong dhal paratha , dal ka paratha, dal parantha

 

Dal paratha, Dhal paratha recipe, Moong dhal paratha , dal ka paratha, dal paranthaDal paratha, Dhal paratha recipe, Moong dhal paratha , dal ka paratha, dal parantha

Dhal paratha is one of the yummy healthy paratha recipe. It is nothing but the stuffed roti in which the stuffing is prepared using moong dhal.

The preparation of this paratha  is very easy if we know the tricks

of rolling. This paratha doesn’t need any special side dishes, just pickles and curd itself are the awesome pair of this paratha.

And once more important thing is in this paratha, we haven’t added garlic and onion. So it is perfect o have in fasting days too.

Dal paratha, Dhal paratha recipe, Moong dhal paratha , dal ka paratha, dal parantha

 

Ok now coming to the recipe.  

DHAL PARATHA

Dal paratha, Dhal paratha recipe, Moong dhal paratha , dal ka paratha, dal paranthaSOAKING TIME: 1 HR | PREPARATION TIME: 10 mins | COOKING TIME: 30 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: MAIN

CUISINE: NORTH INDIAN

YIELDS:  6 PARATHAS

 

INGREDIENTS:

 

 

VIDEO RECIPE LINK:  https://youtu.be/_37RGuIT8hY

PREPARATION:

Wash and soak the moong dhal in water for 1 hour.

FinelyChop the green chillies, coriander leaves and grate the ginger and keep it ready.

Coarsely grind the ajwain, fennel seed and coriander seeds separately nad keep it ready.

 

METHOD:

Take the wheat flour in abowl.

Add salt and oil and mix well.

Then add water little by little and knead the dough.

Let the prepared dough to rest for minimum 30 minutes

Drain the water from the dhal completely.

Add the red chilli powder, salt with the moong dhal and grind into coarse paste with out adding water.

Just give few pulses in the mixer grinder, don’t make it as smooth paste.

In a pan add oil and let it heat.

Add the coarsely ground ajwain, fennel seeds and coriander seeds one by one.

Sauté for few seconds.

Then add the finely chopped green chillies and grated ginger.

Sauté for few seconds.

Then add the ground dhal paste.

Saute well in low medium flame.

Add the turmeric powder and cumin powder.

Sauté well till the dhal is cooked and becomes crumble.

Once the dhal is almost cooked and water content is almost dried off, add the mint powder and garam masala powder.

Mix well.

Finally add the chopped coriander leaves and mix well.

Now our dhal stuffing is ready.

Make equal sized balls out of the kneaded wheat dough.

Roll and smoothen the balls with out any cracks.

Dust with flour and flatten the ball alittle using  the chapathi roller.

Press the edges with the finger nad make the edges into vey thin.

Place the prepared dhal stuffing and close the stuffing with the dough.

Slightly flatten the stuffed balls with fingers to make the stuffing to spread evenly.

Then use the roller and carefully roll and make the thin parathas  as much as we can without getting the stuffing comes outside.

Heat the dosa tawa and then place the place the prepared paratha.

Flip and let the paratha to cook on both sides.

Once the spots starts coming, spread some oil on both the sides on paratha and let it cook.

Press the paratha all over using a ladle and let it cook. Flip in between fro even cooking.

Once the paratha is cooked, remove from heat and serve hot with pickles and curd.

 

NOTES:

 

1. For this amount of moong dhal, we can make around 6 parathas.

And for 1 cup of flour approximately 4 parathas can be prepared.

2. You can even add coriander powder too if you like

3. In addition we can add chat masala too for addtional taste and flavour.

4. To use the moong dhal immediately, you can soak the mong dhal in hot water for 5-10 minutes.

5. Adjust the red chilli powder as per the spiciness required.

6. Adding salt while grinding the moong dhal will help for easy blending.

 

VIDEO RECIPE:



STEP BY STEP PHOTOS:

Wash and soak the moong dhal in water for 1 hour.

Finely Chop the green chillies, coriander leaves and grate the ginger and keep it ready.

Coarsely grind the ajwain, fennel seed and coriander seeds separately nad keep it ready.

 Take the wheat flour in a bowl.

Add salt and oil and mix well.

Then add water little by little and knead the dough.

Let the prepared dough to rest for minimum 30 minutes

Dal paratha, Dhal paratha recipe, Moong dhal paratha , dal ka paratha, dal paranthaDal paratha, Dhal paratha recipe, Moong dhal paratha , dal ka paratha, dal parantha


Drain the water from the dhal completely.

Add the red chilli powder, salt with the moong dhal and grind into coarse paste with out adding water.

Just give few pulses in the mixer grinder, don’t make it as smooth paste.

In a pan add oil and let it heat.

Add the coarsely ground ajwain, fennel seeds and coriander seeds one by one.

Sauté for few seconds.

Then add the finely chopped green chillies and grated ginger.

Dal paratha, Dhal paratha recipe, Moong dhal paratha , dal ka paratha, dal parantha

Sauté for few seconds.

Then add the ground dhal paste.

Saute well in low medium flame.

Add the turmeric powder and cumin powder.

Dal paratha, Dhal paratha recipe, Moong dhal paratha , dal ka paratha, dal parantha

Sauté well till the dhal is cooked and becomes crumble.

Once the dhal is almost cooked and water content is almost dried off, add the mint powder and garam masala powder.

Mix well.

Finally add the chopped coriander leaves and mix well.

Now our dhal stuffing is ready.

Dal paratha, Dhal paratha recipe, Moong dhal paratha , dal ka paratha, dal parantha

Make equal sized balls out of the kneaded wheat dough.

Roll and smoothen the balls with out any cracks.

Dust with flour and flatten the ball a little using  the chapathi roller.

Press the edges with the finger and make the edges into very thin.

Place the prepared dhal stuffing and close the stuffing with the dough.

Dal paratha, Dhal paratha recipe, Moong dhal paratha , dal ka paratha, dal parantha

Slightly flatten the stuffed balls with fingers to make the stuffing to spread evenly.

Then use the roller and carefully roll and make the thin parathas  as much as we can without getting the stuffing comes outside.

Dal paratha, Dhal paratha recipe, Moong dhal paratha , dal ka paratha, dal parantha

Heat the dosa tawa and then place the place the prepared paratha.

Flip and let the paratha to cook on both sides.

Once the spots starts coming, spread some oil on both the sides on paratha and let it cook.

Press the paratha all over using a ladle and let it cook. Flip in between fro even cooking.

Dal paratha, Dhal paratha recipe, Moong dhal paratha , dal ka paratha, dal parantha

Once the paratha is cooked, remove from heat and serve hot with pickles and curd.


Dal paratha, Dhal paratha recipe, Moong dhal paratha , dal ka paratha, dal parantha

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

 

 

Read more ...

Paneer Veg nuggers, potato panner Nuggets, Vegetable nuggets

 

Paneer Veg nuggers, potato panner Nuggets, Vegetable nuggets





Nuggets is such a crispy tasty snack whicn can be served as starters or snacks. We can make variety of nuggets with various ingredients .

In this post I have shared a nuggets recipe using paneer and potato. It is such a simple recipe we can make in a jiffy.

This paneer veg nuggets best suits for the partys and potlucks too. We can even make in advance and keep in freezer. We can thaw and fry whenever required.

We can use various other vegetables too , which I have listed out in the notes sections.

The simple tomato ketchup itself pairs great with this paneer vegetable nuggets.

 Paneer Veg nuggers, potato panner Nuggets, Vegetable nuggets

Ok now coming to the recipe.  

Paneer Vegetable nuggets

Paneer Veg nuggers, potato panner Nuggets, Vegetable nuggetsSOAKING TIME: - | PREPARATION TIME: 10 mins | COOKING TIME: 10 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SNACKS/STARTERS

CUISINE: CONTINENTAL

YIELDS:  13 NUGGETS

 

INGREDIENTS:

1 1/2 cup mashed potato

1/2 cup grated cabbage

1/2 cup grated paneer

1 cup grated carrot

1/2 cup sweet corn

1/2 cup wheat flour

1  cup Bread crumbs

1/2+1/4 teaspoon pepper powder

1 teaspoon oregano

1 teaspoon salt(or as needed)

1 +1/4 tablespoon chilli flakes

water as required

 

*Check the vegetables and other ingredients

options in notes section

 

VIDEO RECIPE LINK:  https://youtu.be/qM8AQqxRB-g

PREPARATION:

Grate all the vegetables finely and keep it ready.

Boil and grate the potatoes and set aside.

Mix water and wheat flour and make a slurry(dosa batter consistency)

 

METHOD:

Mix all the grated vegetables.

Add pepper powder, oregano and chilli flakes.

Mix well.

If the dough is having more moisture, add 2 or 3 tablespoon of bread crumbs and make stiff dough.

Divide the nuggets dough into equal sized balls.

Flatten each balls or make any of the shape as per your wish.

Mix little pepper powder and chilli flakes inwheat flour slurry.

In the same way mix little pepper powder and chilli flakes in bread crumbs too.

Dip each flattened nuggets in flour slurry and then make thick coat of bread crumbs.

Prepare all the nuggets in the same way and keep it aside.

In this stage you can put them in zip lock bag and keep in freezer.

Heat oil in a pan for deep frying the nuggets.

Once the oil becomes hot, add the prepared nuggets one by one gently.

Flip the nuggets in between and keep the flame in low medium.

Otherwise nuggets will get browned fast and remain uncooked in center.

Once the sizzling reduced and the nuggets becomes golden brown and crisp, remove from the oil.

Serve hot with ketchup/mayonnaise

 

 

NOTES:

 

1. In this recipe if you like you can add grated garlic and ginger for additional taste.

2. Instead of mashing grating the boiled potato will be easy for mixing.

3. if we use finely grated vegetables , there will be no needof boiling/cooking them separately.

4. in additionto the given vegetables in the ingredients list, we can even add

* Beans

* Frozen peas

* Cauliflower

* Broccoli

* Purple Cabbage

just grate them finely and then add.

5. Instead of oregano, we can add mixed herbs or readymade pizza seasoning too.

6. For different taste we can add 1/4 teapoon of dried mint powder instead of oregano.

Details of making mint powder link in description

7. Instead of chilli flakes, we can use crushed red chillis.

8. for easy coating of bread crumbs and for a crispy layer, i have used thick wheat flour slurry.

If you like you can usee corn flour or maida too instead of wheat flour.

9. instead of bread crumbs we can coat the nuggets with roasted rava too, butit will give different texture.

10.You can make and freeze the nuggets in advance and can deep fry on next day.

VIDEO RECIPE:


STEP BY STEP PHOTOS:

 Grate all the vegetables finely and keep it ready.

Boil and grate the potatoes and set aside.

Mix water and wheat flour and make a slurry(dosa batter consistency)

Mix all the grated vegetables.

Add pepper powder, oregano and chilli flakes.

Mix well.

If the dough is having more moisture, add 2 or 3 tablespoon of bread crumbs and make stiff dough.

Divide the nuggets dough into equal sized balls.

Flatten each balls or make any of the shape as per your wish.

Paneer Veg nuggers, potato panner Nuggets, Vegetable nuggets

Paneer Veg nuggers, potato panner Nuggets, Vegetable nuggets

Mix little pepper powder and chilli flakes in wheat flour slurry.

In the same way mix little pepper powder and chilli flakes in bread crumbs too.

Dip each flattened nuggets in flour slurry and then make thick coat of bread crumbs.

Prepare all the nuggets in the same way and keep it aside.

Paneer Veg nuggers, potato panner Nuggets, Vegetable nuggets

In this stage you can put them in zip lock bag and keep in freezer.

Heat oil in a pan for deep frying the nuggets.

Once the oil becomes hot, add the prepared nuggets one by one gently.

Flip the nuggets in between and keep the flame in low medium.

Otherwise nuggets will get browned fast and remain uncooked in center.

Once the sizzling reduced and the nuggets becomes golden brown and crisp, remove from the oil.

Paneer Veg nuggers, potato panner Nuggets, Vegetable nuggets

Serve hot with ketchup/mayonnaise

 Paneer Veg nuggers, potato panner Nuggets, Vegetable nuggets

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

 

 

Read more ...

Avial/Aviyal recipe, Aviyal for Adai, Easy avialrecipe with Curd, Side dish recipes, அவியல் ரெசிபி

 

Avial/Aviyal recipe, Aviyal for Adai, Easy avialrecipe with Curd, Side dish recipes, அவியல் ரெசிபி





Avial is one of the very popular tasty south Indian delicacy mostly served with Adai and Rice& sambhar for lunch. This recipe is prepared using lot of vegetables and coconut.

This avail is such a simple ,quick and flavourful dish. There are many varieties and ways to make this avial, with small difference in addition of ingredients and making.

For little sourness some will add curd and some people will add a little tamarind juice.

In this recipe I have added curd and prepared as little drier version. The consistency is up to everyone’s personal  preference, so we can make this same recipe as little drier or as semi gravy.

Avial/Aviyal recipe, Aviyal for Adai, Easy avialrecipe with Curd, Side dish recipes, அவியல் ரெசிபி

 

This avial can be served with  following  dishes. Click the respective name for the recipes

 

 

Ok now coming to the recipe.  

AVIAL/AVIYAL

Avial/Aviyal recipe, Aviyal for Adai, Easy avialrecipe with Curd, Side dish recipes, அவியல் ரெசிபிSOAKING TIME: - | PREPARATION TIME: 10 mins | COOKING TIME: 30 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SIDEDISH

CUISINE: SOUTH INDIAN

SERVES:  3 persons

 

INGREDIENTS:

1 drumstick

10 French beans

1 Carrot

1 Raw banana

1/2 cup chopped yam

4-5 broad beans (papdi)

1/4 cup Thick curd(yogurt)

2 teaspoon coocnut oil

To grind:

1/2 cup grated coconut

1 teaspoon cumin seeds

4 or 5 Shallots

3 green chillies

water as required

To temper

1 tablespoon coconut oil

1/2 teaspoon mustard seeds

 

Check the notes section at the end of the video for more

  detailes about the vegetables

 

VIDEO RECIPE LINK:  https://youtu.be/EQXcLcoWRn8

PREPARATION:

Grind the coconut green chillies , cumin seeds and shallots into smooth paste by adding required water.

Don’t add too much of water to grind.

Take thick curd and set aside.

In case the curd is not thick, use a seiver to drain the water and take the thick curd.

Chop the vegetables as 1 inch pieces and keep them ready.

Soak the cut raw banana pieces in water until use to avoid the change of colour.

 

METHOD:

First boil required water with salt.

Add the vegetables which take longer time to cook.

Let them cook till half.

Then add the other vegetables which take less time to cook.

Add turmeric powder.

Close with a lid and let all the vegetables to cook together till they become soft.

Once the vegetables are cooked add the ground coconut paste and mix well.

Let it cook for 1 minute. No need to cock for log time after adding coconut.

Then switch off the heat and then add the thick curd and mix well.

Temper the mustard seeds in coconut oil and mix well.

Finally add 2 teaspoon coconut oil for the fresh coconut flavor to the avial.

Now flavorful scrumptious avial is ready to serve.

 

 

NOTES:

 

1. To avoid the vegetables become mushy, it is always better to cook in open pot.

2. Add the veggies which take log time to cook first and then add the veggies which cook in less time later

3. The list of vegetables we can add in avial are

*drumsticks

*yam

*raw banana

*brinjal

*carrot

*beans

*broad beans

*ash gourd

*potato

*chayote

Out of the above vegetables drumsticks and raw banana gives nice taste and flavour to the avial , so better not to skip. Other vegetables are optional.

4. Generally drumsticks, broad beans take little more time to cook than raw banana, brinjal. so we can add them later.

5.  In case if you are cooking in pressure cooker, just cook for 2 whistles and release the pressure immediately.

In that way the vegetables won’t get mushy, but i feel cooking open pot method is always better.

6. Adjust the spiciness by adding/removing the green chilies.

7. Adding turmeric powder is purely optional.

8. Adding shallots gives nice flavor and taste to the avial.

9. Always use required amount of water only to cook the vegetables, add some hot water in Case the water is required in between.

10. Always use the curd (yogurt) which is not sour.

11. Add only thick curd otherwise the avial will becomes thin.

12. Add the curd only after switch off the flame.

13. Tempering is optional, but it gives nice flavor to the avial.

14. Lastly adding coconut oil gives awesome fresh coconut flavor to the avial

VIDEO RECIPE:




STEP BY STEP PHOTOS:

 Grind the coconut green chillies , cumin seeds and shallots into smooth paste by adding required water.

Don’t add too much of water to grind.

Avial/Aviyal recipe, Aviyal for Adai, Easy avialrecipe with Curd, Side dish recipes, அவியல் ரெசிபி

Take thick curd and set aside.

In case the curd is not thick, use a seiver to drain the water and take the thick curd.

Chop the vegetables as 1 inch pieces and keep them ready.

Soak the cut raw banana pieces in water until use to avoid the change of colour.

First boil required water with salt.

Add the vegetables which take longer time to cook.

Let them cook till half.

Then add the other vegetables which take less time to cook.

Avial/Aviyal recipe, Aviyal for Adai, Easy avialrecipe with Curd, Side dish recipes, அவியல் ரெசிபி

Add turmeric powder.

Avial/Aviyal recipe, Aviyal for Adai, Easy avialrecipe with Curd, Side dish recipes, அவியல் ரெசிபி

Close with a lid and let all the vegetables to cook together till they become soft.

Once the vegetables are cooked add the ground coconut paste and mix well.

Let it cook for 1 minute. No need to cock for log time after adding coconut.

Avial/Aviyal recipe, Aviyal for Adai, Easy avialrecipe with Curd, Side dish recipes, அவியல் ரெசிபி

Then switch off the heat and then add the thick curd and mix well.

Temper the mustard seeds in coconut oil and mix well.

Avial/Aviyal recipe, Aviyal for Adai, Easy avialrecipe with Curd, Side dish recipes, அவியல் ரெசிபி

Finally add 2 teaspoon coconut oil for the fresh coconut flavor to the avial.

Now flavorful scrumptious avial is ready to serve.


Avial/Aviyal recipe, Aviyal for Adai, Easy avialrecipe with Curd, Side dish recipes, அவியல் ரெசிபி

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

 

 

Read more ...