Month: May 2017

Mixed Vegetable Kottu Paratha


This dish is generally made with leftover Malabar paratha or rotis.You can make it using fresh parathas also.

Malabar Paratha/Rotis – 5 to 6
Mixed Vegetables – 2 to 3 cups
Onion – 1 Big
Turmeric powder – 1/2 tsp
Coriander powder – 1/2 tsp
Oil – 2 to 3 tsp
Coriander leaves – handful
Mint leaves – handful
Lemon juice – 2 tsp

For the Paste:
Shallots – 8 to 10
Tomatoes – 2
Cashew nuts – 5 to 6
Fennel seeds – 1 tsp
Kalhua/Dagad phool – 2 to 3 small pieces
Garlic cloves – 4 to 5
Red chilli powder – 1 tsp
Grated coconut – 1/2 cup
Oil – 1 tsp


For the paste: Heat oil in a small pan. Once oil is hot, add fennel seeds and kalhua and fry for few seconds. Add cashew nuts and fry till it is lightly brown. Add garlic and  shallots and fry till it browns. Add chopped tomatoes and fry till tomato cooks. Add grated coconut and fry for few seconds. Add red chilli powder and mix well.Switch off the stove and cool the mixture .Once the mixture is cool,grind it to a smooth paste.

For the paratha: Heat all the parathas or rotis. Stack them one over the other and cut them into small pieces.
Heat a large pan with 1 tsp oil. Add all the chopped paratha/roti pieces and fry them till they are slightly crisp. Set it aside.

Heat a large pan with remaining oil. Once oil is hot, add chopped onion and fry till it is brown. Add chopped mint leaves and fry for few seconds. Add chopped mixed vegetables, turmeric powder and salt. Fry for few seconds. Add 1/4 cup water,cover and cook till vegetables are cooked well.
Add the ground paste and coriander powder.Cook for 5 to 10 minutes more. Add the paratha pieces and cook for few minutes more.
Switch off the stove. Add lemon juice and chopped coriander leaves and mix well.

PS: I have used mix of carrots,capsicum,french beans,green peas and paneer as mixed vegetables.

Dont skip dagad phool as it gives a very nice taste to this dish.



Tamilnadu style Idli Sambar


Toor dal – 1/4 cup
Moong dal – 1/4 cup
Shallots – 10
Carrot – 1 small sized.
Red Pumpkin – 100 gms
Potato – 1
Tomato – 2
Tamarind – Gooseberry size
Turmeric powder – 1/4 tsp
Jaggery – 1 tsp or more

For sambar Paste:
Red chillies – 3 to 4
Methi seeds – 1/8 tsp
Cumin seeds – 1/2 tsp
Pepper – 4 to 5
Coriander seeds – 2 tsp
Channa dal – 1.5 tbsp
Udad dal – 1 tbsp
Ginger – 1/2 inch
Curry leaves – 5 to 6
Grated Coconut – 2 to 3 tbsp
Oil – 1/2 tsp

For Tempering:
Oil/Ghee – 1 tsp
Mustard seeds – 1 tsp
Hing (Optional) – a pinch
Curry leaves – 5 to 6
Red chilli powder – 1/4 tsp

For Garnish:
Chopped coriander leaves


Soak Tamarind in hot water for half an hour. Squeeze tamarind juice and set aside.

Heat oil in a small pan for roasting sambar paste. Add Red chillies, Channa dal, udad dal and roast for few seconds till the dals turn pale brown. Add methi seeds and roast for few seconds. Add Cumin seeds,coriander seeds and pepper and roast for few more seconds. Add Ginger and curry leaves and fry . Switch off the stove.Add grated coconut and roast in the remaining heat for few seconds. Let the mixture cool . Grind it to a smooth paste with little water.

Wash ,peel and chop all the vegetables excluding tomato into small pieces.
Wash both the dals.

In a cooker, add the dals and chopped vegetables. Cut the tomatoes into half and keep on top of the dal vegetable mix.
Cook all of them till dal is tender.

Once the dal is cool enough to handle, take out the tomatoes separately and remove the skin. Mash the tomatoes.
Mash the dal and vegetable mixture .

In a large pot, add the tamarind water, dal and vegetable mixture, mashed tomatoes and the ground paste.
Add turmeric powder,Jaggery and salt.
Cook the gravy till raw smell of tamarind goes away and sambar comes to a roiling boil.

Heat a tadka pan with oil or ghee. Add Mustard seeds. Once it splutter, add Curry leaves ,hing and fry for few seconds.
Switch off the stove.Add red chilli powder,mix well and pour the tadka over the sambar.

Garnish with coriander leaves.

Serve the sambar hot with idlis.

Stuffed Omelette



For the Stuffing:
Boiled potato – 1
Capsicum – 1 big
Onion – 1
Button Mushrooms – 3 to 4
Garlic – 2 cloves
Green chilli – 1
Oregano – 1 tsp
Fresh Basil – 2 to 3 leaves
Mixed Herbs – 1 tsp
Red chilli flakes – a pinch
Pizza seasoning – 1/4 tsp
Oil – 2 tsp

For the Omelette:
Eggs – as required
Grated cheese – as required
Red chilli powder – 1/4 tsp
Black pepper powder – as required


Finely chop onions,capsicum and button mushrooms into small pieces.

Grate the boiled potato and set aside.

Finely chop garlic and green chillies.

In a large pan, heat oil. Once oil is hot, add chopped garlic and green chilli and saute it for few seconds.
Add chopped onions and fry till onions turn slightly brown.

Add chopped capsicum and mushrooms . Add salt. Mix well . Cover and cook till all the vegetables have softened and mixture is dry.
Add grated potato and all the seasoning . Mix well .
Switch off the stove . Let the stuffing cool down .

Making Stuffed Omelette:

In a small bowl, break one egg . Beat it well with a tsp of water. Add a pinch of red chilli powder and a pinch of salt. Beat well.

Heat a flat pan with little oil. Once the pan becomes hot, pour the egg mixture . Drizzle some more oil around the omelette.
Sprinkle little black pepper.

Once egg gets cooked a bit, spoon the stuffing on one side. Add grated cheese. Flip the unstuffed side over the stuffed side so that the stuffing and the cheese are all covered.

Flip the omelette to the other side and cook for few seconds and take it out.

Cucumber Majige Huli


Cucumber – 2 medium-sized
Yogurt – 1.5 cups
Water – 2 cups
Turmeric powder – 1/4 tsp

For Paste:
Grated Coconut – 1/2 cup
Chutney dal – 2 tbsp
Cumin seeds – 1.5 tsp
Coriander seeds – 1 tsp
Ginger – 1 inch
Green chilli – 1 to 2
Curry leaves – 5 to 6

For Tempering:
Coconut oil – 1 tsp
Red chillies – 1
Udad dal – 1 tsp
Mustard seeds – 1 tsp
Hing – a pinch
Curry leaves – 5 to 6

For Garnish:
Chopped coriander leaves


Grind all the ingredients mentioned under “For Paste” with little water into a smooth paste.

In a bowl, add yogurt and beat well. Add the ground paste and mix well. Set it aside.

Wash,Peel and chop cucumber into medium-sized pieces.

Heat a large vessel with water . Once water comes to a boil, add cucumber pieces,turmeric powder and salt.
Cover and cook till cucumber pieces are tender.

Add the yogurt mixture and cook the gravy for another 10 minutes or till the raw smell of the paste goes away.

Heat a tadka pan with oil. Once oil is hot, add mustard seeds,udad dal and red chillies and fry till mustard seeds splutter.
Add hing and curry leaves and fry for few seconds.

Pour the tadka over the gravy. Garnish the gravy with chopped coriander leaves.

This dish goes well with Rice and Adai dosa.