May 2013
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Sweet Potato is a healthy vegetable than the normal potatoes. In my previous post, I have published how to make sweet potato roti which is a saltier version. Today, I am going to demonstrate how to do sweet roti's  using sweet potatoes which is a very suitable dish for picnic or for when we plan for packed dishes for travel. 

Kofta is a famous North-Indian Veg Gravy that is served in all hotels. We can make different varieties of Koftas. I love to make cabbage and mixed vegetable Koftas often as a gravy for chapati/Roti.

Vegetable Kofta Gravy
Vegetable Kofta Gravy

Preparation Time10 mins
Cooking Time 30 mins
Servings4

Ingredients:

For Kofta:

Gram Flour3/4 Cup 
Potato
Beans10
Carrot1
Chopped Cabbage1 Cup
Shredded Ginger1/2 teaspoon
Red Chilli Powder1/4 teaspoon
OilFor Frying
Corainder Powder1/2 teaspoon
Coriander LeavesFew
Peas1/4 Cup
SaltTo Taste

For Gravy:

Tomatoes3
Grated Ginger1 teaspoon
Hing1/4 teaspoon
Green Chilli
Curd2 tablespoon
Cumin Seeds1 teaspoon
Oil2 teaspoon
Corainder Powder1 tablespoon
Gram Flour1 tablespoon
SaltTo Taste
Turmeric1/4 teaspoon

Method for Koftas:
  1. Finely chop the vegetables and half cook them. Boil the potatoes and peel the skin and smash it and keep it aside

  2. Add gram flour, coriander powder, salt, red chilli powder and coriander leaves with the vegetables

  3. Mix all the kofta ingredients. Prepare this just before frying else it would be watery. 

  4. Heat oil in a pan, when the oil is hot enough, make small balls out of the dumpling mixture and gently drop it into the pan

  5. Fry the kofta dumplings in medium flame till it is fried completely. Make sure the koftas are not burnt.

  6. Gently take the fried kofta dumplings out of the oil and place it in a bowl having tissue paper to dry the excess oil. Repeat the step for fry the remaining dumplings

Method for Gravy:
  1. Grind the tomatoes, green chilli and ginger to a nice paste in a mixer. Heat a pan, add oil and when the oil is hot, add cumin seeds. When the cumin seeds starts to sputter add gram flour and fry for a minute

  2. Add the blended tomato puree and mix well. 

  3. Add turmeric powder, coriander powder, red chilli powder and mix well. Keep in flame till the puree has reduced to half

  4. Add curd to the mixture and mix well and add 1.5 cups of water and keep in low flame for 10 minutes

  5. Now, add the fried koftas and allow the mixture to boil for another 5 more minutes

  6. Garnish with coriander leaves and serve yummy vegetable kofta gravy with chapati/Roti
Vegetable Kofta Gravy
Vegetable Kofta Gravy


Beetroot is all time favourite vegetable for my grand daughter. So I often use beetroot in my cooking. Instead of doing usual poriyal with Beetroot, I used to make halwa, thugayal and salad. Yesterday, I made roti using beetroot and the taste is awesome.
Beetroot Roti
Beetroot Roti

Preparation Time5 mins
Cooking Time 30 mins
Servings4

Ingredients:
Wheat flour2 Cups
Beetroot1
Coriander powder1 teaspoon
Butter2 teaspoon
Turmeric Powder1/2 teaspoon
Red Chilli Powder1/4 teaspoon
SaltTo Taste

Method:
  1. Wash and peel the beetroot and grate it. To the grated beetroot add coriander powder, salt, red chilli powder and mix well and keep it aside for 10 minutes

  2. After 10 minutes, add wheat flour and mix well 

  3. Knead it to a nice soft dough. The water content in beetroot after adding salt is enough to knead the dough. Sprinkle water only if needed. Keep the dough aside for 10 minutes

  4. Make medium sized balls out of the dough and roll it to a thin circle by dusting some wheat flour to roll it

  5. Heat the thawa and place the roti over thawa.

  6. After roti start change its color to slight brown and start puffing in different places flip the roti over.
  7. Flip again after a few seconds. Take a flat spatula and press lightly on the puffed parts of the roti. This will help the roti puff.
  8. Flip the roti again. The roti should have light golden-brown spots on both sides.
  9. Butter the roti, the side that is facing the skillet.
  10. Keep the rotis in a container with a paper towel covering the bottom. Serve the yummy beetroot roti with subji.
Beetroot Roti
Beetroot Roti

Soya Chunks (Natural) are a great vegetarian, meat-free alternative for cooking. It has a lot of health benefits. It helps in lower the cholesterol levels and prevent heart diseases. Also it is very rich in protein. We can include this soya chunks in our daily routine of cooking. I even sometimes use this chunks in sambar if I am short of vegetables. Even for Maggie, we can use these cooked soya chunks and give it the kids which is more healthier. Today, I am going to demostrate how to prepare Aloo Soya Chunks curry which is a wonderful side dish for a chapati/roti.
Aloo Soya Chunks Curry
Aloo Soya Chunks Curry

Preparation Time5 mins
Cooking Time 30 mins
Servings4

Ingredients:
Soya Chunks1/2 Cup
Potatoes3
Onions2
Tomatoes2
Turmeric Powder1/2 teaspoon
Coriander Powder1 teaspoon
Red Chilli Powder1/4 teaspoon
Curd1/4 Cup
SaltTo Taste

For Seasoning:
Oil1 tablespoon
Curry leavesfew
Cumin Seeds1 teaspoon
Green chillies2

Method:
  1. Finely chop the onions and tomatoes and keep it aside
  2. Take the soya chunks in a big bowl and add about 1 litre of hot water along with 1/4 teaspoon of salt 

  3. Boil the chunks for about 10 mins. If you have microwave, you can cook in oven for 5 minutes so that the soya chunks will be cooked and it will be soft

  4. Wash and peel the skin of potatoes and chop into bigger pieces
  5. Half cook the potatoes and keep it ready

  6. Take a pan, add oil and add cumin seeds when the oil is hot. When the cumins seeds starts to sputter, add chopped green chillies and curry leaves and saute for 1 minute

  7. Add finely chopped onions and saute it till it turns transparent. Add a pinch of salt to cook the onions evenly

  8. Add chopped tomatoes and mix well

  9. Add turmeric powder and salt and saute it to cook the tomatoes completely

  10. Now add the half-cooked potatoes and boiled soya and mix well

  11. Add curd and mix well. Adjust the salt if needed. Keep the flame in low and allow the potatoes to cook completely

  12. Add coriander powder, red chilli powder and mix well and allow the curry in flame for another 5 minutes

  13. Remove the aloo soya chunks curry once cooked completely from flame and garnish with chopped tomatoes and serve with Chapati/Roti
Aloo Soya Chunks Curry
Aloo Soya Chunks Curry


Recently when I was looking on a video in youtube, I happen to see Mrs.Revathy Shanmugam show in Jaya TV. She was explaining about an Andhra special dish called Drumstick Igru. The name of the dish itself attracted me and the method is also simple. Drumstick Igru is like a thokku(thick gravy). The main flavour in this yummy dish is poppy seeds. Lets see the method now...

Rawa Upma is one of the easiest and quickest breakfast dishes. If we make a slight variation in the ingredients, we could make a yummy Kanchipuram Rava Upma. The main difference between the normal Rawa Upma and Kanchipuram Rawa Upma is that we add peppercorns, cumin seeds and coconut in addition to the other normal ingredients. Now, Lets see the preparation of Kanchipuram Upma

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