Vegetable Stuffed Chapathi

Vegetable stuffed chapathi is a healthy and tasty main dish. I got this recipe from my mother in law….

 First we have to prepare masala for stuffing using vegetables and then stuff it inside the chapathi. You don't have to make any side dish for this and yeah here comes that recipe with pictures.

Ingredients for vegetable stuffing:

Carrot	2
Cabbage	1/2
Beans	1/4 kg
Potato	1
Big onion	1
Ginger(crushed)	2 inch piece
Garlic(crushed)	6 to 8 cloves
Turmeric powder	1/2 tspoon
Chilly powder	1 tspoon
Coriander powder	1/2 tspoon
Garam masala powder	1 tspoon
Oil	1 tbl spoon
Salt	to taste

Ingredients and preparation of chapathi:

CLICK HERE for the preparation of chapathi.

Preparation of vegetable Stuffing:

(1) Peel the skin of potato and boil it in either pressure cooker or water. Once it is boiled, smash it. Keep it aside. Finely chop carrot, beans, cabbage and onion. Keep it aside.

(2) Heat oil in a pan. Add ginger and garlic and saute till raw smell goes off. Now add onion slices and little salt into it. Saute till the color changes to brownish. Reduce the flame to low. Add carrot and beans with turmeric powder and salt. Saute till it is half cooked (keep on stirring, no need to add water, if you find it too dry just sprinkle water over it or add more oil).

(3) To the half cooked veggies, add cabbage. Continue stirring till the veggies are cooked well. Now add red chilly powder, coriander powder and garam masala powder. Mix well.

(4) To this add smashed potato and mix well. Make a salt test here. Your vegetable stuffing for chapathi is now ready.

Now you have to stuff this masala inside the chapathi.

preparation of vegetable stuffed chapathi:

(1) Roll the chapathi dough into circle shapes. Try to make it thick. Now add 2 to 3 tspoon of vegetable stuffing into it.

(2) Fold four sides of chapathi and cover the vegetable stuffing as shown in the below snap.

(3) Gently roll over this and make circle shapes again (i got square shapes :p ).

(4) Heat tawa and put the stuffed chapathi over it. Lightly spary oil on both sides. Your vegetable stuffed chapathi is now ready.

Enjoy this healthy dish in breakfast, lunch or dinner…

tips:

• Try to use equal quantity of vegetables.
• Chop the vegetables into small and thin pieces . i used a vegetable slicer.
• If you want to reduce oil,  add quarter cup of water to the vegetables and boil it by closing the pan with a lid in low flame. 

Simple Chicken Biriyani

There are various types of chicken biryani like dum biryani, fried chicken biryani etc. The one i posted here is simple chicken biryani. It follows simple method that is prepare masala,add rice and chicken into it, cook in low flame. Everything is cooked in one vessel. Try this variety who looks for an easy(also tasty :) )biryani preparation. Here is the recipe with my clicks ;;)

Ingredients:

Chicken	750 gm
Basmathi rice	2 cup
Big onion(chopped)	1
Tomato(finely chopped) or Tomato sauce	1/2 1 tspoon
Garam masala (bay leaf,cardamom,cinnamon,cloves)	each a pinch
Garlic(crushed)	2 tbl spoon
Ginger(crushed)	2 tbl spoon
Green chilly(crushed)	8
Garam masala powder	1 tspoon
Chilly powder	2 to 3 tspoon
Turmeric powder	1/2 tspoon
Coriander leaves	1/2 cup
Mint leaves	1/4 cup
Ghee	2 to 3 tbl spoon
Salt	to taste
Boiling water	3 & 1/2 cup
Yogurt	2 tbl spoon
Salt	to taste
Lemon juice	2 tspoon
Boiled egg(for topping)/optional	2

Preparation:

(1) Wash and clean chicken well. Cut into medium pieces. Drain the water completely. Also wash rice. Drain water. Chop or crush the needed ingredients as given in table. Keep everything aside.

(2) Heat ghee in a vessel that is used to prepare biryani (preferably large). Now add crushed ginger,garlic and green chilly and stir till the raw smell goes off. Now add chopped onion slices into it. Stir till it reaches a light brown.

(3) To this add turmeric powder, chilly powder and little salt. Mix well. Now add tomato. Stir well till it turns juicy and combines with the rest. Add curd to it and mix well.

(4) Add half of coriander leaves and mint leaves leaves to it. Mix well and finally add garam masala. Mix well and now your masala is ready which emanates its flavor. To this masala add chicken pieces. Mix masala well with the chicken pieces for two minutes by adding little salt with it.

(5) To this add rice. Mix well with the chicken pieces. Pour boiling water into it. Mix well and make a salt test here. Add salt if needed. Finally add lemon juice. Once the the water starts boiling reduce the flame to low.

(6) Close the vessel with a lid. Let the chicken and rice cooks well in low flame. Open the lid and mix well in between (2 or 3 times). Finally water will dry off completely and your chicken biryani is ready

Top with boiled eggs and coriander leaves. Have it along with Raita

Tips:

• Cook biryani in low flame and avoid over cooking.
• Finally if there is water content in rice, open the lid and let it be on low flame for 5 minutes till all water goes off.
• Chilly powder/green chilly can be increased or decreased depending on your taste.

Karasev

It's snack time!!We both like to have spicy snacks with tea than sweet ones and karasev is one of our favorite. The recipe here is from my mom..
Actually i planned to take video too but due to my kid's interruption that got dropped. i will update with a video next time. Here comes the recipe with my clicks...

Ingredients:

Raw rice	1 cup(about 300 gm)
Besan flour	equal to raw rice flour
Chilly powder	2 tspoon
Pepper powder(finely powdered)	2 tspoon
Asafoetida powder	1/2 tspoon
Salt	to taste
Water	3/4 cup +as needed
Oil	to deep fry
Salt	to taste

Preparation:

(1) Soak raw rice in water for about 2 hours. Drain the water completely (i drained the excess water in rice by spreading it over a newspaper as my mom used to do).

(2) Grind it in a mixer in 2 separate batches and make a fine powder without adding water.

(3) Take grinned raw rice flour in a vessel. Add besan and needed salt. Mix well. To this add chilly powder, pepper powder and asafoetida powder. Sprinkle water little by little and make smooth and stiff dough.

(4) You need a ladle to make karasev. Select the appropriate disc. Usually people prefer using large disc. But i like thin karasevs and so used the below one.

(5) Heat oil in a large pan. Fill the karasev maker with dough. Rotate the handle of the maker using hand by holding it above the oil. Rotate in clockwise direction. Make two or three circles. Deep fry in oil. Flip it once the air bubbles on top of oil reduces completely. Karasev will get ready in one or two minute.

(5) Keep it over a tissue paper to drain the oil. Store in an airtight container.

Enjoy with your hot tea/coffee...

Tips:

• Addition of besan flour is equal to raw rice flour. 1 cup of raw rice yields around 2.5 cups of rice flour. You can also use store bought rice flour.
• If you want karasev more crispy and red in color increase the amount of besan than raw rice. If you like it to be whitish add more raw rice. 
• The dough should be smooth. Add water little by little while mixing.
• While frying, air bubbles on top of oil reduces which indicates karasev is done.

Pepper Rasam

I already added Tomato rasam in my blog. This is another rasam recipe which is pepper-garlic rasam. The recipe is from my dear friend sathya. I tried it and was too good. So i'm sharing the recipe along with my clicks to you all. Thanks sathya:)

Ingredients:

Tomato(chopped)/optional	1
Coriander leaves/optional	1 sprig
Asafoetida powder	1 pinch
Tamarind	1 lemon size
Salt	to taste

for grinding:

Pepper(whole)	2 tbl spoon
Garlic	6 cloves
Dry red chilly	2
Cumin seed	1 tspoon

for tempering:

Ghee/Oil	2 tbl spoon
Mustard	1 tspoon
Curry leaves	1 sprig
Dry red chilly	1

Preparation:

(1) Soak tamarind in water. Extract the juice. Add enough water and salt to it. Mix well and keep the mixture aside.

(2) Grind garlic,pepper, cumin seeds and dry red chilly roughly in a mixer. Make a coarse mixture. Keep it aside.

(3) Heat oil/ghee in a pan. Add mustards. Once it splutters add dry red chilly and curry leaves. Now add half of the grinded ingredients into it. Stir for some seconds. Now add chopped tomato into it and stir till it turns juicy( if u dont't want tomato you can skip it)

 (4) Now pour the tamarind-salt mixture into it. To this add the remaining grinded ingredients. Mix well. Once it is heated up sprinkle asafoetida powder and  coriander leaves ( As there is no coriander leaves in my home i didn't used). Mix once and close the vessel with a lid. Switch off the flame when it starts boiling. Your rasam is ready.

Have it with your rice…

Tips:

• You can also add 1 tspoon of rasam powder while adding asafoetida powder for an additional flavor.
• Don't let rasam to boil for too much of time.