Stuffed Peas Paratha


I love stuffed parantha’s, they are a complete meal and filling too, growing up in a typical south Indian (Karnataka a bit mix of Andhra too )home I never tasted stuffed paratha’s until I was in high school or so I guess, but when it entered my amma’s south Indian kitchen , there was no looking back. There are different stuffed paratha like mixed veg, cauliflower/Gobi, and many more but my all time fav is peas and aloo paratha, with just some pickle or curd it’s a complete and filling breakfast or maybe dinner too.


I remember when amma first started making the paratha the  stuffing used to come out while rolling it and she would manage and finish off , she  would swear not to make again , but then me or bro would ask and she had to make, mostly I would ask, and she would make and finally perfected in making paratha ,sigh. There are many versions, but this is amma’s  version, ok let me stop taking, and start making the paratha’s.



Wheat flour – 2 cups + extra dusting

Water – 3/4th cup

Salt – ½ tsp

Oil – 2 tsp


Frozen peas – 1cup

Green chilli – 10

Potato – 1 (medium sized) boiled peeled and mashed

Ginger & garlic paste – 2 tsp

Turmeric – 1tsp

Salt – ½ tsp

Dhania powder – 1 tsp

Grammasala- 1tsp

Jeera – 1 tsp

Oil – 2 tsp + some more during making the paratha


In a bowl add wheat flour, salt, oil and mix well, now add water little by little mix and make a soft dough, the dough should be soft and keep aside let it sit at least for half an hour.

In a blender add peas, salt, chillies and blend it coarsely. In a pan add oil, once the oil is hot add the jeera, ginger garlic paste, turmeric and mix well, now add the mashed potato mix well and finally the coarsely ground peas ,mix well, now add Dhania ,Grammasala powder and mix well, let it cook for 5 minutes and the take off the stove and let it cool down.

Divide the dough into 8 small balls; divide the filling also into 8 balls.

Take the divided dough , roll it into 6 inches roti, in the centre keep the filling and cover it from all the sides, and flatten it down,and roll it into 8 to 10 inches paratha, add some flour for dusting if needed, then cook the paratha on a tava (griddle); by adding oil on both the sides, cook until golden brown spots appear on both sides or until done.

Repeat with the remaining; now the paratha’s are ready to serve hot, with pickle or curd.


Add chilli according your spice level.

Instead of wheat, maida can also be used.

Cook on low flame , so that its cooks evenly on both the sides.


Same/Little Millet Upit/Upma


Ha I have not posted for a long time, now I am back and also back in Namma Bengaluru, ha feels sooo good to be back, that’s the reason I have not been able to blog, I have been travelling, meeting people, eating , eating and eating sigh.

My amma is always trying to make the food healthy, so this time, she had bought different types of millets and wanted to try it with me when I was back, so one of the breakfast was this millet upma. Nowadays everyone is using millets, and it’s healthy too. This recipe is not only healthy, easy but also tasty too. In Kannada little millet is called SAME (this is how you pronounce saa-may) anyways let’s start making this easy recipe.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: nil hours
Cooking Time: 30 mins
Serves : 4 to 6 people



2 cups – little millet

2 big onion – chopped

1 tomato – chopped

10 to 15- green chillies slit

1 tsp – mustered

1 tsp – jeera

1 tsp – urad dal

1 tsp – channa dal

1 tbsp – chopped coriander

Handful of curry leaves

2 tsp – salt

2 tbsp – oil

2 tsp – lime

1 cup – grated coconut

4 cups of hot water


In a pan add oil, once the oil is hot, add mustard, once the mustard splutters  add jeera, urad , channa dal and sauté for a minute or 2 , then add the onion, chillies, tomato, coriander and sauté for 10 minutes until the onion is translucent.

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Once the onion is soft and translucent, add the coconut, salt and mix well, sauté for 2 minutes and finally add the millet, mix well, once mixed well add lime and mix well again.

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Finally add the hot water mix well without lumps and cover and cook on low flame /sim for 10 to 15 minutes until done. Once done serve with hot gee over or any chutney or just the upma will be great too.


You can add mixed veggies instead of the plain upma.

Broken wheat pongal

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I and amma make ponagl using broken wheat it’s easier than the rice pongal. We started including broken wheat in our diet from past 7 to 8 years ago; coz rice is not always good. We have rice only in the noon, so when we have to make pongal or bisibelebath for breakfast we use broken wheat and there is no difference between rice pongal and broken wheat pongal. I also thought of introducing Indian breakfast menu specifically south Indian breakfast, so I thought will start with this healthy recipe. So let’s get to the recipe.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30
Makes:   Serves 2

What you will need

½ cup moong dal

½ cup broken wheat (roasted for 5 minutes or until there is this wheat aroma)

½ tsp turmeric powder

1 inch finely chopped or finely grated

2 chillies slit

1 tsp peppercorn crushed

1 tsp jeera crushed

Curry leaver 10 to 15

Coriander ¼ cup finely

½ tsp salt

1 tbsp grated coconut

½ tbsp oil

2 cups water

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How to make

In a pan add the moong dal and dry roast it or add little oil and roast it for 2 to 3 minutes then add water and turmeric and let it boil for 14 to 20 minutes, check if the dal is cooked if its cooked add the ginger, coconut and salt and let it boil for 5 more minutes then add the broken wheat and let it cook for sim for 10 minutes or until its cooked.

In another pan add the oil, once the oil is heat add the crushed jeera, pepper , chillies and curry leaves, then off the stove and ass the coriander and mix well, then add the seasoning/ tadka with cooked moong dal and broken wheat, heat it for 2 minutes it ready to serve with some ghee on top.


You can make this pongal using rice too.

You can reduce the moong dal quantity but I prefer equal quantity.

Broken wheat should be dry roasted before using.


Aloo Paratha

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Allu paratha is the most favourite breakfast for us, DH and me. It’s easy, yummy and very filling breakfast. Almost every week it is in our breakfast menu. Actually we had a cook when I was studying PUC. I was staying with my grandparents at that time, in another part of town, my parents in another part of town. This cook used to make allu paratha regularly and make us feel like that we have learned a north Indian dish from her,I don’t know why this recipe is associated with north Indian recipe or I don’t know whatever and we don’t know anything blah blah.., and we also used to act like we have never eating anything so yummy in life coz that’s the only think she used to make ok ok sigh, but now I make yummy allu paratha’s.So here goes my version of allu paratha.

Basic Information:
Preparation Time: 25 minutes
Cooking Time: 25 minutes
makes : 8 to 10 paratha’s

What you will need
For the dough
Wheat flour 2 cups
Water 1 cup
Salt half tspn
Oil 1 tspn

For the filling
Potatoes four medium sized boiled and mashed
Green chillies 5 to 6
Onion 1 small finely chopped
Turmeric ½ tspn
Jeera ½ tspn
Oil 2 tspn + extra while making the paratha
Salt 1 tspn
Coriander ½ cups finely chopped

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How to make
First in a bowl take the flour , add salt and mix well, then add little by little water and make it into a soft dough and add the oil and make it into smooth dough and let it rest until you make the filling.
For the filling take a kadai add the oil, once the oil is hot add jeera ,onion , chillies , turmeric, coriander,salt and mix well once the onion become translucent add the mashed potatoes and mix well and take off from the heat and let it cool down.
Now take the dough divide it into 8 small balls. Then take the filling and divide the filling also into 8 balls. Take the divided dough ball, using the rolling pin make it small poori size and in the centre keep the filling and cover it from all the sides and then again take the rolling pin and make it medium sized chappathi. Cook the paratha on a tava (griddle); using a little ghee until both sides are golden brown. Repeat with the remaining dough and filling to make more the paratha’s are ready to serve hot, with pickle or curd.

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You can add carrot to the filling.

you can also add ginger and garlic while sauting or just one of those.

Also you can add as much as veggies you want it will become mixed veg paratha.

Mandaki or puri or puffed rice Upma


It’s actually called mandaki in proper Kannada. The original recipe’s name is mandaki usli. It’s a very simple, healthy and tasty recipe. This recipe is from the mid North West part of Karnataka and mirchi bajji along with this is a great combination. In this recipe instead of puffed rice you can use beaten rice/avallaki or just plain cooked rice. So here goes the recipe.

Basic Information:
Preparation Time: 20 minutes.
Cooking Time: 20 minutes
makes: 2 plates

What you will need.

4 cups – puffed rice
6 cups – water
½ tsp – turmeric
2 tsp – lemon juice
1 tbsp – roasted gram powder (just take one tbsp roasted gram and powder it)
1 tsp – mustard seeds
1 tsp – channa dal
1 tsp – urad dal
1 tbsp – vegetable oil (or just any veg oil)
1 onion – medium sizes finely chopped
6 green chillies – split into two or more according to your taste
1 small capsicum/bell peppers – chopped into small squares
1 small potato – chopped into small squares
½ cup – fresh grated coconut
Curry leaves little
finely chopped                                                                                                                                                                              Salt to taste’


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Soaking the puffed rice in water (2 nd pic)

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How to make.

Take pan or kadai once its heated add oil, when the oil is hot add mustard seed, urad dal and channa dal, after 30 seconds add the onion , chilly, potato ,curry leaves, turmeric and salt they let it cook in medium fame until the potatoes are done, it might take fifteen minutes. Then add the capsicum and grated coconut mix it well and cook for more five minutes. Then take a big bowl add water and soak the puffed rice for 3 to 5 minutes, then drain out the excess water. Then take the soaked and water drained out puffed rice in a bowl then add lemon juice and roasted channa powder and mix well. Then add the puffed rice in the pan and mix with sauté onion mixture and mix it well nicely and add coriander and it’s done , this recipe is good with the mirchi bajji. Mirchi or chilly bajji recipe will be posted soon.




*don’t soak the puffed rice too much in the water will become soggy.

*when adding salt be a bit careful coz in puffed rice there will be a little salt so add accordingly.

*when adding beaten rice instead of puffed rice  you need to soak but don’t add the powdered channa

*when adding rice instead of puffed rice don’t add powdered  channa and use one day older rice it tastes good.

*In the pictures I have not added capsicum  or potato, but usually add capsicum most of the time.

PS (the photos are not that clear)