Whenever I go for grocery shopping I end up purchasing corn the indian variety. I end up making corn samosa or corn kachori or sweet corn soup ,corn pulao ,corn cheese balls or sometimes We have them roasted , with dash of red chilli powder, lemon juice and butter or else buttered corns like we get in mall
Todays recipe is uses sweet corn or normal corn kernels as stuffing for making breakfast parathas or dinner kulcha parathas.
Parathas sure are filling, and will keep your child satisfied till the next meal.
Corn paratha is a very delicious, healthy and filling breakfast. A mildly spiced and satiating breakfast and main course that helps keep acidity at bay.
It can be served with pickles or curd.The filling of these parathas is very flavorful.
Stuffed Paranthas taste much better than the usual paranthas. Your kids will definitely like the unique taste of Stuffed Corn Parantha.
Ingredients :
For dough
Wheat flour - (2 cup)
Oil - 2 tsp
Salt - add to taste (3/4 tsp)
Carom seeds (ajwain-owa) - 1/2 tsp (Optional)
For stuffing :
Corn kernal-1.5 cup
1 tsp fennel seeds
Green chilies-2
Grated ginger-1tsp
Chili powder-1 tsp
Garam masala-1/4 tsp
Lemon juice /amchur powder -1.5 tsp
Salt-1 tsp
Cooking oil-2 tbsp
Cumin seeds-1 tsp
Asafoetida-1/4 tsp
Method:
Dough
1.In a bowl add wheat flour , Carom seeds (ajwain-owa) .put salt and oil then mix. Knead a soft dough using warm water.
2.Cover the dough and keep aside for 15-20 minutes.
For the Stuffing :
1) Heat one tablespoon of oil in a heavy bottom vessel (kadhai), add mustard seeds.
2) Grind Corn kernal in mixer to a coarse paste.
3) After the mustard seeds splutter, add cumin seeds, asafoetida and turmeric powder.
4) Add Corn kernal paste and stir continuously.
6) Add garam masala powder,chili powder, cumin coriander powder, salt, sugar and stir well.
7) Cover with lid and let it cook properly.
8) Remove from heat and add lemon juice/amchur powder
9) Add fresh coriander leaves.
Paratha :
1.Place pan(Tawa) on gas and heat.
2. Make small lemon sized pieces from the dough. Put dry flour on 1 ball and roll it into a roti of 3 inches in diameter.
3. now put 1 1/2 tsp pea stuffing in centre of roti. Wrap up the parantha and close all open ends, place it between both palms and press gently to expand the parantha a bit.
4.Roll with dry flour and roll it again into a parantha 6-7 inches in diameter.be careful while rolling parantha as it should not tear while rolling.
5.Put rolled parantha on hot tawa, apply oil/ghee on both sides, turn over time to time and cook till both sides turn brown.
6.Stuffed Corn Parantha is ready.
7.Serve hot with lemon pickle ,curd or mixed veg raita
Tips
Can add 1 boiled mashed potato in above recipe for making stuffing
can add 1 medium chopped onion to above stuffing
Oats Uthappam or uttapm is another successful oats recipe from my kitchen. had made it almost an year ago but had forgotten to post
Its super quick to put together and those of you who find it boring to eat plain oats daily
Best part it needs no fermentation and can be cooked in a breeze
Oats Uthappam can be made with different toppings. Top it with fresh vegetables like carrot, capsicum, onions or cabbage,corn kernels and the likes to suit your taste. Grated paneer (tofu for vegans) nwith lots of fresh coriander, finely minced green chilies and ginger also works great.
Another option, is a generous sprinkle of home made spiced lentil powder like curry leaf podi or Milagai Podi or andhra garlic podi
Oats are a great source of phosphorus, selenium and manganese. They’re a good source of soluble dietary fiber, iron and magnesium, vitamin B1. Studies have revealed that starting the day with a nutritious, fiber rich meal such as oats can help with maintaining a healthy weight.
Research shows that oats has the ability to reduce unhealthy LDL cholesterol. Individuals who had high blood pressure and oats added to their diet had a significant reduction in blood pressure. Oats is also found to be good for diabetes. Including oat in your diet provides a wide range of health benefits.
Ingredients
Oats - 1 cup, powdered
Rice flour - 1/3 cup
Semolina - 1/4 cup
Cooking soda - 1/4 tsp OR Eno Salt - 1/2 tsp
Cumin seeds - 1/2 tsp
Salt to taste
Yogurt - 1/2 cup (curd) OR 1 cup thick buttermilk
Water as needed
For Topping:
Carrot - 1, peeled and grated (i didnt use)
Onion - 1, finely chopped
Ginger - 1 1/2 tsps, grated or finely chopped
Green chilies - 2, finely chopped
Coriander leaves - 3 tbsps, finely chopped
METHOD:
1.Dry roast oats and Grind Oats into a fine powder.
2.now add rest ingredients to oats powder mix well The consistency of batter will be thick,so add water to it and mix well till you get dosa consistency batter. keep aside
3.In a mixing bowl, mix chopped onions, green chilies, ginger, grated carrot, and coriander leaves. Keep aside for 15 minutes.
4.in a bowl, mix chopped onions, green chilies, ginger, grated carrot, and coriander leaves. Keep aside.
5.Heat a non stick tawa, once heated, pour a ladle of batter and spread a little. The uttapam should be thick like regular uttapams. Now reduce the flame to medium.
6.top the uthappam with 1 1/2 tbsps of the onion-vegetable mixture. On low to medium flame cook covered with lid till the uthappam is lightly browned and almost cooked
7..Drizzle a tsp of oil around the uttapam and close it with a lid if needed but not necessary.
8.lightly press the onion mixture all over the uthappam with a spatula and pour 1/4 tsp oil over it and turn to the other side and roast on the other side.
9.Once it is cooked, remove from the tawa and serve hot with chutney. Repeat the same process for the rest of the batter.
You might love my Oats dosa ,oats instant dosa ,oats idli also.
Check out more Oats Recipes
TIPS
1.Can Include 2 slices whole wheat bread powder while making above batter
2.The toppings are basically your choice,you can even add finely chopped tomatoes or colored bell peppers or grated cheese or even sprinkle milagai podi or italian mixed herbs seasoning as per your taste
Sambar is an South Indian dish . Sambar/Sambhar/Sambaaru is a side dish with steaming hot Idli/Dosa/Vada.
Each south Indian state has its own recipe for sambar.
In Kerala Sambar is made with mixed vegetables.
In Tamil cuisine, the sambar uses specific vegetables and each one renders its unique taste to the sambar Like brinjal Sambar, Venkaya (onion Sambar),drumsticks sambar etc.
Murungakkai is basically drumstick and gives an amazing flavour, smell and taste to Sambar. One of my favourite Tamil sambar.
This recipe uses sambar powder. when making sambar either make your own homemade sambar powder or buy a good quality one. you can also quickly roast the spices for the sambar powder and grind them
Ingredients :
Pumpkin/bhopla - 200 grams cut into 1 inch pieces
Tomatoes : 1 (medium,)
Toor Dal /Yellow Pigeon Pea/tuvar -arhar dal-1/2 cup
Green chilies : 2-3 (slit)
Turmeric Powder : 1/2 tsp
Tamarind /imli/chinch : Lemon sized ball
Red Chilli powder : 1 tsp
Coriander Powder : 2 tsp
Sambar Powder : 3 tsp
Tempering/tadka/phodni
Mustard Seeds : 1/2 tsp
Dry Whole Red Chillies : 3
Asafoetida (hing) : A pinch
Curry Leaves : A sprig
Oil :2 tbsp
Water as needed
Chopped Coriander Leaves – 2 tsp
Salt to taste
Method :
1. Pressure cook toor daal with water,turmeric powder and salt for 4-5whistle. After the pressure settles open the cooker and keep it aside.
2. Soak tamarind in 1/2 cup of warm water for sometime, squeeze and take the extract from it. Keep aside.
3. Heat 1 tbsp of oil in a pan and add small onions and green chillies and saute for 2 minutes till onions are transparent,now add chopped tomatoes,add the pumpkin pieces
nd saute for 2-3 minutes, add 1 cup water cover and cook for 4-5 minutes or until pumpkin gets almost cooked.
4. When pumpkin is cooked and done, remove the lid of the pan and add in the tamarind juice,red chilli powder,sambar powder ,jaggery,water and cooked dal.
5. Stir and simmer on low flame for some more time and add more salt if needed.
6. Heat oil in a tadka pan add Asafoetida (hing) and allow mustard seeds to splutter, throw the dried red chillies and curry leaves and fry for a minute.
7. take care not to burn tadka
8. Pour the tadka to the sambar and mix well. Remove from flame and garnish with coriander leaves and keep covered till served.
9.Serve with Idli or Dosa or with rice and Enjoy!
Fruit Custard is a tasty yet a healthy dessert. It is one of the easiest dessert . Kids and elders will love this and it is a nice way to include fruits in our diet.
There are many ways to make custard and various other ingredients to add. This is just one way to enjoy eating it.
This was on my to do list since many days but i simply kept on postponing
finally tried this last wednesday and was highly pleased with this creamy dessert
Ingredients
Vanilla flavoured Custard powder - 3 tbsp ( i had used brownson and polson)
Milk -500 ml/ 2 1/2 cups
Sugar -3-5 tbsp (as per your taste)
Mixed fruits- anything of your choice
(Banana,apple, chikoo/sapodilla, pomegranate, grapes(seedless) strawberry ).Do not add watermelon as it oozes water.
METHOD:
1.Pour milk in a saucepan and start heating over a medium high heat.
2.Combine the custard power with 4 tbsp milk in a small bowl. Mix thoroughly.Your custard paste is ready.
3.once milk boils Add the custard paste,sugar to the milk and cook stirring continuously until it becomes thick.
4.you have to stir continuously to avoid forming lumps in the custard.don’t cook till very thick as on cooling the consistency thickens more.
5.Remove the mixture from the heat when it reaches the desired consistency.
6 Allow the mixture to thoroughly cool and refrigerate
7 prior to 15 minutes before serving cut fruits of your choice.You can use any seasonal fruits or mixed fruits.
8.Before serving, arrange the fruits in a bowl or cup and pour cold custard on top of it .mix well and serve chilled
Tips
- Add sugar or honey to your taste. For more rich n crunchy taste, just before serving add some finely chopped/crushed pistachios/walnuts/almonds or any desired nuts.
- you can also use flavoured custard powders like strawberry,mango etc.
- Keep the prepared custard in the fridge because there is thin layer formed on top if you keep it outside for long time.
- Chop the fruits only just before serving otherwise the colour of the fruits may get change.
