Roti / Paratha / Chapathi Recipes

This post has 17 Roti / Paratha / Chapathi recipes which will be very much helpful for you.Just Click on each picture to get the recipe 

Pulkha Roti

Rumali Roti

Malai Roti

Oats Roti

Keppai  Roti

Whole Wheat Naan

Virudhunagar Parotta With Whole Wheat Flour

Gobi Paratha (Cauliflower Paratha)

Mooli Paratha (Radish Paratha or Mullangi Paratha)

Onion Paratha

Vegetable Paratha

Aloo Paratha

Broccoli Paratha

Chapathi 

Chili Chapathi 

Kaara Chapathi

Mushroom And Vegetable Kati Roll

Keppai Roti (Ragi Roti)

Keppai Roti (Ragi Roti)

Keppai Roti is one of the very healthy breakfast recipes. It can be prepared in less than 15 minutes. Its a natural source of Calcium supplement thus it increases Bone strength. To make it nutritionally high, i have also added vegetables. 

Here is the wholesome healthy, filling Breakfast..

 

Makes   : 5 Rotis

Preparation Time : 15 minutes

Ingredients:

Ragi Flour                   - 1 cup

Grated Carrot              - a handful

Grated Cabbage          - a handful

Big Onion                   - 1 (small)

Green Chili                 - 1

Curry Leaves              - few

Salt                              - As required

Oil                               - for Rotis

Procedure:

• Chop Big onion, Green chili and curry leaves finely.
• Take a bowl. Add flour, vegetables, onion, curry leaves and salt to it.
• Add water in small instances and start kneading the dough. The dough should be of Chapathi dough consistency.
• Take a plastic sheet and grease it with oil. Grease your hands as well. Take a lemon size dough and place it on  a sheet. Tap it well with your hands.
• Greasing the sheets with oil is must. since it helps with easy transfer of roti to dosa pan. 
• And the roti should be very thin or else roti will be very hard to eat.
• Heat Dosa pan. Transfer rotis from sheet to the pan. Heat in high flame.
• When its done on one side, flip to other side and cook well on both sides. Add little oil.
• Serve it hot when roti is fully cooked. From my personal experience it tastes good with Moong Dal Sambar.

Oats Roti

Today's recipe is another alternative to Oats Porridge. This roti is prepared with powdered oats. Little whole wheat flour is added to bind powdered oats. Very much healthy recipe indeed. Try this recipe once, instead of regular roti. Over to the recipe..

Yields : Around 6 roti

Preparation time : 20 minutes

Ingredients:

Oats                              - 1 cup
Whole Wheat Flour     - 1/3 cup
Salt                               - As needed
Water                            - For Kneading
Oil                                 - For Roti

Procedure:

Powder Oats. Take a bowl. Add powdered oats , whole wheat flour and enough salt to it. Add hot water and start kneading the dough. This roti will absorb more water than that of whole wheat flour roti. Cover the dough and rest it for 10 minutes. After that take a lemon size ball and roll it with the help of flour.

Heat Dosa pan.. place rolled out chapathi.. Cook it on both sides and serve with side dish of your choice. If you want spray some oil or ghee

Here is the link for veg side dish gravies

Here is the link for Non veg side dish gravies

Kadappa

This is the recipe which i learnt from one of my dear friends. This is how she makes this awesome gravy which goes well with Dosai, Chapathi / Roti. One of the simplest and easiest side dish gravies that also stay light on stomach. The recipe follows.. 

Recipe For : 2

Preparation Time : 15 minutes

Ingredients:

Moong Dal                   - 1/2 cup (Pasi Parupu)
Big Onion                    - 1
Tomato                         - 1
Chopped Coconut        - 3 tbsp
Green Chili                   - 1
Chopped Ginger           - 1 tsp
Chopped Garlic            - 1 tsp
Whole Garam Masala  - Each 1
Salt                               - As required
Turmeric Powder          - 1/4 tsp
Curry Leaves                - few
Oil                                 - 2 tbsp

Procedure:

• Chop finely Big onion, tomato. Slit Green Chili. Grind coconut to a fine paste adding little water.
• Take a cooker. Add washed moong dal, slit green chili, chopped onion, tomato, ginger and garlic to it. Add enough water , turmeric powder and cook everything together. I used to cook in high flame for 5 continuous whistles. 
• Heat oil in a pan. Add Whole Garam Masala such as Cinnamon stick, Cloves , Star Aniseeds and also Curry leaves.
• Saute for a minute and then add cooked dal mixture. Add ground coconut paste and enough salt.
• Mix everything well and switch it off when the gravy starts to boil. Your Kadappa is ready to enjoy with Idli , Dosai , Chapathi / Roti.

Capsicum Masala

Today's recipe is easy Capsicum masala which you can prepare within 10 minutes and its also a perfect healthy and tasty side dish for Chapathi/Roti. A small capsicum could provide up to three times more of the recommended daily need of vitamin C.

Why don't you try this exciting recipe with healthy capsicum?? The recipe follows..

Recipe For : 1

Preparation Time : 10 minutes

Ingredients:

Capsicum             - 1
Mustard Seeds     - 1/2 tsp
Curry Leaves       - few
Salt                       - As required
Oil                        - 1 tbsp

To Grind:

Chopped Coconut    - 2 tbsp
Dry red chili             - 2
Cumin Seeds            - 1/2 tsp

Procedure:

• Chop capsicum into little bigger pieces. Grind everything under ' To Grind'.
• Heat oil in a pan. Add mustard seeds to it. When they splutter add curry leaves.
• After a second add chopped capsicum.
• Cover with a lid and cook it. After the capsicum is half cooked, add ground masala and enough salt.
• Add also needed water and cook the gravy for five more minutes in low flame. Your Capsicum masala is ready by now. Enjoy with Chapathi/Roti.

Navarathna Kuruma

Following is the dish which is perfect for Chapathi/ Roti. Here is the healthy and nutritionally rich Vegetable Kuruma, Navarathna Kuruma..

Here is the recipe..

Recipe For  : 1

Preparation Time : 20 minutes

Ingredients:

Whole Garam Masala    - Each 2
Carrot                             - 1 (medium size)
Potato                             - 1 (medium size)
French Beans                 - 8 to 10
Peas                                - a handful
Big Onion                       - 1
Salt                                 - As required
Turmeric Powder           - 1/4 tsp
Chili Powder                  - 1/2 tsp
Garam Masala Powder   - 1/2 tsp
Oil                                   - 2 tbsp
Coriander Leaves            - for garnishing

To Grind:

Chopped Coconut      - 1/4 cup
Chopped Ginger        - 1 tsp
Chopped Garlic         - 1 tsp
Green Chili                - 2
Fennel Seeds             - 1/2 tsp
Poppy Seeds              - 1/4 tsp

Procedure:

• Chop all the vegetables into little bigger pieces. Chop Big onion lengthwise.
• Cook Fresh peas. Grind everything under 'To Grind'.
• Heat oil in a cooker. Add whole Garam Masala.
• After a second, add chopped onions.
• After they are translucent, add chopped carrot, potato, french beans and Peas. You can add also Tomatoes and Soya chunks.
• Saute them for a minute and then add masala, enough salt, turmeric powder and chili powder.
• Add enough water and cook it for a whistle.
• When the pressure subsides, open the cooker and add Garam Masala Powder. Garnish with coriander leaves.
• Enjoy with Chapathi/ Roti of your choice.

Vellai Pattani Kuruma (Dry White Peas Kuruma)

Always this kuruma has been my favorite.. There is a unique taste for this Dry white peas. And it comes to rescue when you run out of vegetables.  You can prepare this tasty kuruma with very few basic ingredients..

Dry white peas are packed with fibers and excellent amount of Minerals and Vitamins, all with virtually no fat. Perfect to have with Chapathi/ Roti.. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes + Time for soaking

Ingredients:

Kaindha Vellai Pattani           - 1/2 cup (Dry White Peas)
Big Onion                               - 2 (small)
Green Chili                             - 1
Whole Garam Masala             - Each 2
Fennel Seeds                           - 1/4 tsp
Salt                                          - As required
Turmeric Powder                    - 1/4 tsp
Garam Masala Powder            - 1/2 tsp
Coriander Leaves                    - few
Oil                                            - 1 tbsp

To Grind:

Chopped Coconut        - 3 tbsp
Chopped Ginger          - 1 tsp
Chopped Garlic           - 1 tsp
Dry Red Chili              - 3
Fennel Seeds                - 1/2 tsp

Procedure:

• Soak Dry white peas overnight. The next morning pressure cook the Dry peas until its soft. I used to cook Dry peas in high flame for a whistle and after that will cook in low flame for 15 more minutes.
• Chop Finley Big onion. Slit Green chili. Grind everything under 'To Grind'.
• Heat oil in a pan. Add whole Garam Masala and Fennel Seeds.
• When they splutter add chopped onions and Slit Green chili. 
• After the onions turn translucent, add ground masala. Add also salt and Turmeric powder.
• Saute till raw flavor of masala goes off. After that add cooked Dry peas along with its water.  Add some more water if needed.
• Cook in a low flame for 5 more minutes so that everything gets mixed up well. 
• Switch off the flame and add Garam Masala Powder.Garnish with Coriander Leaves and serve with Chapathi/ Roti of your choice. 

Chettinadu Kozhi Varuval

This tasty Chettinadu Kozhi Varuval can be prepared with very less oil. Chicken is marinated first with a spicy masala and then its cooked in medium flame in its own water. One of the best chicken recipes that goes well with both rice and chapathi/Roti.. The recipe follows..

Recipe For : 2

Preparation Time : 40 minutes + Marination Time

Ingredients:

Chicken with bones         - 250 gm
Salt                                   - As required
Turmeric Powder             - 1/4 tsp
Lemon                              - 1/2
Rice Flour                         - 2 tbsp
Curry Leaves                    - few
Oil                                     - 3 tbsp

To Grind:

Big Onion                - 2
Chopped Ginger      - 2 tsp
Chopped Garlic       - 2 tsp
Green Chili              - 2
Dry Red Chili          - 2

Procedure:

• Wash chicken well. Grind everything under ' To Grind' adding little water. Extract juice from lemon. Crush curry leaves. 
•  Take a bowl. Add chicken, ground masala, salt, turmeric powder, lemon juice, curry leaves and rice flour to it. Mix everything well. Set it aside for an hour or two. You can also keep marinated chicken in fridge for better absorption of masala.
• Heat oil in a heavy bottomed pan. When its hot, add marinated chicken to it. Cover with a lid and cook in medium flame till chicken is cooked completely. Keep on stirring in between to prevent chicken from getting burnt. No need to add water as chicken will ooze out its own water. 
• Enjoy your Chettinadu Kozhi Varuval with Chapathi/Roti. It also tastes so good with plain rice.

Brinjal Masala

Consumption of Brinjal (Aubergine) reduces the risk of many life style related health conditions such as Diabetes, Obesity and Heart diseases. Today's recipe is spicy brinjal masala which you can enjoy with Chapathi/ Roti.  One of the best ways to include healthy brinjal in our diet in a tasty way. The recipe continues..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Brinjal                           - 4
Big Onion                     - 1
Tomato                         - 1
Ginger-Garlic paste      - 2 tsp
Salt                               - As required
Turmeric Powder         - 1/4 tsp
Chili Powder                - 1/2 tsp
Coriander Powder        - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Whole Garam Masala   - Each 2
Oil                                 - 1 tbsp

Procedure:

• Chop finely Big onion and Tomato. I have used small green brinjals for the recipe. If you are using big brinjal, reduce the number to 2. Chop Brinjal into bigger pieces. 
• Heat oil in a pan. When the oil is hot, add Whole Garam Masala. Whole Garam Masala includes cloves, cinnamon stick, star aniseeds, green cardamom and bay leaf.
• Saute for a minute and then add chopped onions to it.
• Cover with a lid and saute till onions turn translucent.
• After that add Ginger- Garlic paste. Add chopped tomatoes as soon as the raw flavor of ginger-garlic paste goes off.
• Add also Salt, Turmeric powder, Chili powder and Coriander powder. Cook in a medium flame with a lid till both onions and tomatoes are blended together.
• After that add cut Brinjal to it. It will take around 10 -15 minutes for the brinjal to get cooked fully. Add Garam Masala Powder and switch off the flame after the brinjal is cooked well. 
• Enjoy your Brinjal Masala with Chapathi/Roti of your choice.

Mushroom Pepper Fry

Today's recipe is very much spicy Mushroom pepper fry which tastes awesome with Chapathi/Roti.  You can prepare it in less than 30 minutes and Button mushroom is perfect for preparing this dish. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Button Mushroom             - 200 gm
Big Onion                          - 1
Salt                                     - As required
Turmeric Powder               - 1/4 tsp
Chili Powder                      - 1 tsp
Coriander Powder              - 1/2 tsp
Coriander Leaves               - few
Oil                                       - 2 tbsp

To Dry Roast And Powder:

Fennel Seeds     - 1/2 tsp (Perunseeragam / Sombu)
Black Pepper     - 8 to 10

Procedure:

• Wash mushroom and cut it into vertical slices. Finely chop Big onion. Dry roast and powder Fennel seeds and whole black pepper.
• Heat oil in a pan. When its hot, add chopped onions to it.
• After the onions turn translucent, add chopped mushroom. Add enough salt and turmeric powder.
• Cover with a lid and cook the curry in medium flame. Keep on stirring in between. You will see mushroom slowly oozing out water.
• When mushroom is half done, add chili powder, coriander powder, ground fennel seeds and black pepper powder. Mix everything well.
• Switch off the flame after mushroom is cooked well. Garnish with coriander leaves and  enjoy your Mushroom Pepper fry with Chapathi/ Roti or even with plain white rice.

Green Vegetable Kuruma

Today's recipe is healthy and tasty green vegetable kuruma. Vegetables are cooked in coriander, coconut and spices masala. One of the best side dishes for Chapathi/Roti. Over to the exciting recipe...

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Carrot                            - 1
Potato                            - 1
Fresh Peas                     - 1/4 cup
Butter Beans                  - 1/4 cup
Cauliflower florets        - 1/4 cup
Big Onion                      - 1
Curry Leaves                 - few
Salt                                 - As required
Turmeric Powder           - 1/4 tsp
Chili Powder                  - 1/4 tsp
Garam Masala Powder   - 1/2 tsp
Whole Garam Masala     - Each 2
Oil                                   - 1 tbsp

To Grind:

Chopped Coconut       - 1/4 cup
Chopped Ginger          - 2 tsp
Chopped Garlic           - 2 tsp
Green Chili                  - 2
Fennel Seeds               - 1/4 tsp (Sombu)
Poppy Seeds                - 1/4 tsp (Khas-Khas)
Cashew Nuts               - 6 to 8
Coriander Leaves        - 2 handful

Procedure:

• Chop carrot, potato and cauliflower into medium size pieces. Chop Big onion lengthwise. Boil all the vegetables. Grind everything under ' To grind'.
• Heat oil in a pan. When its hot add whole Garam Masala to it. Whole garam masala includes cinnamon stick, cloves, cardamom, star aniseeds etc.
• Add chopped onions and curry leaves after a minute.
• After the onions turn translucent, add ground masala.
• Add enough salt, turmeric powder and chili powder. Saute till raw flavor goes off and after that add boiled vegetables along with its water. 
• Add water if needed and cook kuruma in medium flame till it reached needed consistency. Switch off the flame and add Garam Masala Powder.
• Enjoy your kuruma with Chapathi/Roti of your choice.

Chettinadu Kozhi Milagu Varuval (Chettinadu Chicken Pepper Fry)

Today's recipe is double spicy, extra flavorful and super tasty Chettinadu Kozhi Milagu Varuval. It tastes good with almost everything. You can have it with plain rice or pulao or even with Chapathi/Roti. What ever the main dish is, this recipe will turn it to a ultimate hit.. The recipe follows..

Recipe For : 2

Preparation Time : 40 minutes + Marination time for chicken

Ingredients:

Chicken                      - 1/2 kg
Big Onion                   - 2
Tomato                       - 2
Ginger - Garlic paste  - 1 tbsp
Salt                              - As required
Turmeric Powder        - 1/4 tsp
Coriander Powder       - 2 tsp
Pepper Powder            - 2 tsp
Whole Garam Masala  - Each 2
Lemon                          - 1/2
Curry Leaves                - few
Oil                                 - 2 tbsp

For Chicken Marination:

Ginger- Garlic paste     - 1 tbsp
Salt                                - As required
Turmeric Powder          - 1/4 tsp
Chili Powder                 - 1 tsp

Procedure:

• Wash chicken and marinate with  the ingredients under ' For Chicken Marination' for about an hour. Chop finely Big onion and tomato.
• Heat oil in a pan. Add whole garam masala to it. Whole garam masala includes cinnamon stick, cloves, star aniseeds and green cardamom.
• After a minute add chopped onions and curry leaves.
• After the onions turn translucent add Ginger-Garlic paste.
• Saute till raw flavor goes off and after that add chopped tomatoes.
• Add also salt and turmeric powder. Cover with a lid and cook till both onions and tomatoes are cooked well.
• Add marinated chicken after that. Add also coriander powder and pepper powder.
• Cover with a lid and cook in medium flame. You can see chicken oozing out water. saute in between and cook until chicken is cooked completely.
• Add lemon juice and switch off the flame. Enjoy your Chettinadu Kozhi Milagu Varuval with either rice or with chapathi/roti.

Soya Chunks Chukka

Soya Chunks Chukka

Soya Chunks is really a boon to Vegetarians.. You can prepare rich recipes in a jiffy using soya chunks.. Following is a tasty and exciting recipe with Soya Chunks.. This recipe goes well with Chapathi / Roti..  Perfect for Weekend Breakfast!!!

Here you go..

Ingredients: (Recipe For 2)

Soya Chunks                  - 10 to 15

Small Onions                 - 10

Salt                                 - As required

Turmeric Powder           - 1/4 tsp

Chilli Powder                 - 1 tsp

Cumin Powder               - 1/2 tsp

Coriander Powder          - 1 tsp

Garam Masala Powder   - 1/2 tsp

Dry Red Chilli                - 1

Oil                                  - As required

Coriander Leaves           - For Garnishing

Procedure:

• Soak Soya chunks, in hot water for 10 minutes. After that squeeze out excess water. This is done to soften the chunks. If the soya chunks are bigger chop into two. If its small, use as such.
• Finely chop small onions. If you couldn't find small onions, can also use Big onion.
• Add soya chunks, chopped onions, salt, turmeric powder and little water to cooker and cook for a whistle.
• Heat oil in  a pan. Add Dry Red chilli, after a second add cooked soya chunks to the pan.
• Add all the powders except Garam Masal Powder and salt.
• Cook in medium flame, till the gravy thickens. Switch off the flame and add Garam Masala Powder.
• Garnish with Coriander Leaves and Serve.
• You can also add whole Garam Masala along with Red Chilli in the beginning.
• Enjoy with Chapathi/Roti..

Pirandai Chutney

Pirandai is a wonderful medicine with lot of health benefits. It treats Indigestion and its a best worming medicine.  I have given the recipe for preparing a tasty chutney with Pirandai. I assure everyone will love this chutney for sure. It tastes so good with Chapathi, Roti or Dosai. A must given food to toddlers.. The recipe Follows..

Recipe For :2

Preparation Time : 20 minutes

Ingredients:

Pirandai             - 200 gm
Grated Coconut - 1/4 cup
Urad Dal            - 2 tsp
Dry Red Chili    - 3
Garlic Pods        - 2
Tamarind           - 1 tsp
Salt                    - As required

For Seasoning:

Mustard Seeds  - 1/4 tsp
Urad Dal           - 1/4 tsp
Curry Leaves    - few

Procedure:

• Wash pirandai. Chop it into two. Take out inner flesh and seeds from it. After that chop it into little pieces. Only this is little time consuming process in the whole preparation. Always select pirandai which is young and tender. This is how pirandai looks like

• Heat oil in a pan. Add urad dal and dry red chilies to it.
• When they turn golden brown add garlic pods to it.
• Saute for a minute and after that add chopped pirandai.
• Cover with a lid and cook well pirandai. You can see it changes it color. It will turn little pale. It will take about 7 to 10 minutes for the pirandai to get cooked completely.
• After pirandai has been cooked, switch off the flame and add tamarind. let it cool.
• After it has cooled down completely, grind it along with coconut adding little salt and water.
• Heat some more oil in the same pan. Add mustard seeds and urad dal to it.
• When they splutter add curry leaves and add it to chutney.
• Enjoy your chutney with Chapathi/Roti or Dosai. 

Fresh Peas Masala

Today's recipe is exciting, easy to make Fresh peas masala, which is one of the best side dishes for Chapathi/Roti. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Fresh Peas                    - 1/2 cup
Big Onion                     - 1
Tomato                         - 1
Ginger-Garlic paste      - 1 tbsp
Salt                                - As required
Turmeric powder          - 1/4 tsp
Chili Powder                 - 1/2 tsp
Coriander Powder         - 1/2 tsp
Garam Masala Powder  - 1/2 tsp
Coriander Leaves           - few
Oil                                   - 2 tbsp

To Dry roast and Powder:

Cumin Seeds  - 1/4 tsp (Seeragam)
Fennel Seeds  - 1/4 tsp (Sombu)
Black Pepper  - 6  to 8

Procedure:

• Boil fresh peas. Chop finely Big onion and tomato. Dry roast and powder everything under ' to Dry roast and Powder'.
• Heat oil in a pan. Add chopped onions to it.
• After they turn translucent, add Ginger-Garlic paste.
• Saute till raw flavor goes off and then add chopped tomatoes. Cover with a lid and cook till both onions and tomatoes are cooked together well.
• Now add boiled peas, enough salt, turmeric powder, chili powder, coriander powder and ground powder to the pan. Add little water and cook the gravy in medium flame till it reaches needed consistency.
• Switch off the flame and add Garam Masala powder. Your exciting Peas masala is ready to serve with Chapathi / Roti.

Green Mushroom Kuruma

Mushrooms which help to reduce cholesterol levels and which is  rich in proteins, amino-acids and antibiotics is cooked in a healthy Coriander leaves masala and hence this gravy helps to kick start your day. Enjoy it with Chapathi / Roti of your choice. The recipe follows.. 

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Button Mushroom        - 6 to 8
Big Onion                     - 1
Salt                                - As required
Turmeric Powder          - 1/4 tsp
Chili Powder                 - 1/4 tsp
Garam Masala Powder  - 1/2 tsp
Whole Garam Masala    - Each 2
Oil                                   - 2 tbsp

To Grind:

Chopped Coconut         - 1/4 cup
Chopped Ginger            - 2 tsp
Chopped Garlic             - 2 tsp
Green Chili                    - 2
Fennel Seeds                  - 1/4 tsp (Sombu / Perunjeeragam)
Poppy Seeds                   - 1/4 tsp (Khas - Khas)
Cashew Nuts                  - 6 to 8 (optional)
Coriander Leaves           - 2 handful

Procedure:

• Wash and chop Mushroom into four. Chop Big onion lengthwise. Grind everything under ' To Grind'.
• Heat oil in a pan. When its hot, add Whole Garam Masala. Whole Garam Masala includes cinnamon stick, cloves, cardamom, star aniseeds etc.
• Add chopped onions after a minute,
• After the onions turn translucent, add ground masala.
• Add salt, turmeric powder and chili powder. Saute till raw flavor goes off,and then add chopped mushroom.
• Cover with a lid and cook kuruma in medium flame till mushroom is cooked well. No need to add water as mushroom loses its own water.
• Switch off the flame and add Garam Masala Powder. Serve it with Chapathi / Roti of your choice.

Pulkha Roti (With Video)

Pulkha Roti

Pulkha roti is a type of chapthi which is cooked on stove top.. It stays soft for a long time and its cooked without oil..  Just you do simple alterations to chapathi dough.. That's enough!! Here is the recipe!!

Ingredients: ( makes 3 rotis)

Whole wheat flour  - 1 cup 

Hot water                - As needed

Salt                          - As needed

Procedure: 

Add salt to flour and mix well.. Add hot water in small instances and knead it.. The dough should be sticky only..

Cover the dough  with a wet cloth and let it sit for at- least 30 minutes.. After 30 minutes, take a lemon sized ball, roll it with a help of flour.. 

Heat Dosa pan.. place rolled out chapathi.. Turn to other side in 2 seconds.. then place it on the grill and cook it as in the video..

Enjoy with the gravy of your choice..

Chicken Kolhapuri

Here is the recipe for super tempting, hot and spicy Kohlapuri Chicken gravy which tastes awesome with Rice or Chapathi or Roti. Here you go!!

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

Chicken                        - 1/2 kg
Big Onion                     - 2
Ginger-Garlic paste      - 1 tbsp
Cumin Seeds                 - 1/2 tsp (Seeragam)
Salt                                - As required
Turmeric Powder          - 1/4 tsp
Coriander Leaves          - few
Curry Leaves                 - few
Oil                                  - 2 tbsp

Dry Roast And Powder:

Dry Red Chili          - 4
Fennel Seeds            - 1/2 tsp (Sombu/Perunjeeragam)
Whole Black Pepper - 8 to 10
Poppy Seeds              - 1/2 tsp (Khasa Khasa)
Sesame Seeds            - 1/2 tsp (Ellu)
Grated Coconut         - 1/4 cup
Cloves                        - 2
Nutmeg                      - 1
Mace                          - 1
Green Cardamom      - 2

Procedure:

• Wash well chicken. Chop finely Big onion. Dry roast and powder everything under ' To Dry Roast And Powder'.
• Heat oil in  a pan. Add cumin seeds to it. When they splutter add chopped onions to it. 
• After they turn translucent, add Ginger- Garlic paste to it.
• Saute till raw flavor goes off and after that add washed chicken pieces to the pan.
• Add  enough salt and turmeric powder to the pan. Cover with a lid and cook it. 
• You will see chicken slowly oozing out water. Now add 1 cup of water. When chicken is half cooked, add ground powder.
• Cook in a medium flame, till chicken is cooked completely. Adjust the gravy consistency according to your requirement. Enjoy your chicken kolhapuri with Rice, Chapathi/Roti of your choice.

Baby Potato Gravy

Want a rich, spicy and tasty potato gravy that goes well with Chapathi/Roti? Today's recipe, Baby potato gravy which is cooked in perfect spices and yogurt is especially for you. The recipe follows..

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

Baby Potato               - 6 to 8
Big Onion                  - 1
Ginger-Garlic paste   - 1 tbsp
Yogurt                        - 1/4 cup
Kasuri Methi              - few (Dry Fenugreek Leaves)
Sugar                          - a pinch
Salt                             - As required
Asafoetida                  - a pinch (Hing)
Bay Leaf                     - 1
Oil                               - 2 tbsp

To Dry roast And powder:

Cinnamon Stick        - 1
Cloves                       - 2
Green Cardamom     - 2
Dry Red Chili           - 3
Coriander Seeds        - 1/2 tsp
Cumin Seeds             - 1/2 tsp
Cashew Nuts             - 6 to 8 (optional)

Procedure:

• Boil Baby potatoes. You can also use small size regular potato. After boiling, prick it with fork and shallow fry in very little oil. Pricking potato helps masala to penetrate inside potatoes. Chop finely big onion. Dry roast and powder everything under ' To Dry Roast And Powder'.
• Heat oil in a pan. When its hot add asafoetida and Bay leaf. After a minute, add chopped big onion. 
• Saute till they turn translucent and then add ginger-garlic paste.
• After the raw flavor of ginger-garlic paste goes off, add shallow fried  potatoes to pan.
• Add also salt, sugar, Kasuri methi and ground powder. Mix everything well.
• When everything gets mixed up add yogurt and switch off the flame when gravy starts to boil .Gravy tastes better when its cooked fully in yogurt and without adding water. Adjust spice according to your taste. Enjoy your richer and tastier Baby Potato gravy with either Chapathi or Roti of your choice.

Mirchi Ka Salan

Mirchi Ka Salan is a special dish , prepared with Bajii chilies. It tastes so good with Chapathi, Roti and also with Briyani. Such aromatic and interesting recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Bajji Chilies                - 3
Big Onion                    - 1
Ginger- Garlic Paste    - 2 tsp
Yogurt                          - 1/4 cup
Tamarind                      - small lemon size ball
Turmeric Powder         - 1/4 tsp
Chili Powder                - 1 tsp
Cumin Powder              - 1/2 tsp
Coriander Powder         - 1/2 tsp
Salt                                - As required
Mustard Seeds               - 1/4 tsp
Cumin Seeds                  - 1/4 tsp (Seeragam)
Fenugreek Seeds            - 1/4 tsp (Vendhayam)
Kalonji Seeds                 - 1/4 tsp (Karunjeeragam)
Dry Red Chili                 - 1
Curry Leaves                  - few
Jaggery                           - 1 tsp

Dry Roast And Grind:

Grated Coconut      - 3 tbsp
Peanut                     - 2 tsp
Sesame Seeds         - 2 tsp (Ellu)

Procedure:

• Wash chili. Cut chili into two and remove the seeds. Chop the chilies into big size pieces. Chop Big onion lengthwise. Dry roast and grind everything under ' To Dry roast and Grind' adding little water. Extract juice from tamarind. 
• Heat oil in a pan. Add chopped chilies to it. Saute for some time, till it is cooked and after that take it out in a bowl.
• Add some more oil to the pan. Add mustard seeds, cumin seeds, kalonji seeds, fenugreek seeds and dry red chili to it.
• When they splutter, add chopped onions and curry leaves.
• After the onions turn translucent, add Ginger-Garlic paste.
• Saute till raw flavor goes off, and after that add ground masala. Add also salt, turmeric powder, chili powder, cumin powder and coriander powder.
• After the raw flavor of masala powders go off, add yogurt.
• Mix everything well and add tamarind extract . Add enough water and cook the gravy in medium flame.
• When it boils, add sauteed chilies to the gravy.
• Cook the gravy in medium flame for some more time, till gravy thickens and it reaches needed consistency. Add jaggery and then switch off the flame.
• Enjoy with Briyani or Chapathi or roti..