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.


Vegan Savoury French toast with Aquafaba (AF)


Loads of AF recipes will be a part of  my blog from now onwards, I am happy with the good result the thing (af)gives, its is awesome and mindboggling.  I am happy to be a part of this AF revolution :).I got to know about AF from FB group VEGAN CHEEZE- Hits and misses!, do check it out.

OK coming back to the post, I know French toast is sweet, but I am a savoury person, when I wanted to make French toast I wanted to make it just savoury French toast or none at all. So I finally did what I wanted and the husband loved it, husband is not vegan he loves dairy but you know when one person is vegan at home the other has no option but to be the part of the experiments sigh, but you know I am trying to make the meringues but even after 5 attempts I am not getting success, six is my lucky number so hopefully will try next time and post my vegan meringues which is a revolution going in vegan community sigh. Ok let’s make the savoury toasts.

Basic Information:
Preparation Time:5 minutes.
Idle Time: nil
Cooking Time: 20 minutes
Serves:  6


Wheat bread slices – 6

Aquafaba (AF) – 3/4th cup

Chickpea / besan flour – 2 tsp

Salt – ½ tsp

Onion – 1 small finely chopped

Green chillies – 3 finely chopped

Spinach – 1 tbsp finely chopped (optional)

Oil – for toasting the bread



In a wide bowl add AF, onion, chilly, spinach, salt and mix well. Then add the chickpea flour and mix well .Now heat the pan or tava.

Now take the bread slices, dip the bread slices on both the sides with the AF mixture, when it’s coated well. Toast it on the hot tava both the sides for 1 or 2 minutes each side, adding ½ tsp of oil on each side , once crispy it’s done. It will be light , airy and delicious.


Coriander can be used instead of spinach or you can totally omit and add nothing at all.

To get the bread slices crisper it might take a tad bit more time then a normal French toast.

Instead of dipping the bread slice in AF, you can also spread the AF directly on the slice when it’s on tava .

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.

IMG_4060 IMG_4063

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.

IMG_4065 IMG_4066

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.

Radish/Muli Parantha


Muli parantha is a very simple and healthy dish. In this recipe I have used red radish/muli. You can use whichever is available. When we were kids, I was a non fussy kid no not as much as my little bro, so my mom would do these paranthas, by sneaking in as much as grated mule and my bro would relish without know what’s in there sigh those days. The muli paranthas are soft and yum. So let’s start making them.

Basic Information:
Preparation Time: 1 hour
Idle Time:20 minutes
Cooking Time: 2  minutes (each parantha)
makes: 10 paranthas

What you will need

2 cups grated radish/muli

2 cups wheat flour + for dusting

1 cup (finely chopped onions, green chillies and fenugreek leaves tightly packed)

1 tsp jeera

1 tsp salt

2 tsp vegetable oil + extra for cooking

¾ Th cup water (accordingly)

IMG_1085 IMG_1092  IMG_1095IMG_1111 IMG_1112 IMG_1115 IMG_1116 IMG_1119

How to make

In bowl add the grated radish, onion, chillies, fenugreek leaves, salt and jeera, mix it well, then  add the wheat flour mix it dryly and leave it for 20 minutes by covering it. After 20 minutes the dough will be a bit soft from water which is left by the radish, then accordingly you can add waster and make the dough like chapatti consistency. Then take lemon sized balls and roll into 6 inch diameter chapatti and cook it on the tawa by putting oil on both the sides, then it’s ready to serve with just raita /salad/ chutney pudi / gravy or anything.



You can add chilli powder if you want.

You can add carrots and coriander also.

Add water accordingly or the dough will become too sticky.

Broken wheat pongal

photo 3

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

photo 1 (2) photo 2 (2) photo 3 (2) photo 1 photo 2

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

kkk 037

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

kkk 024 kkk 026 kkk 028 kkk 032
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.

kkk 034
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.


This is a very easy dish, if the dosa batter is remaining and u find it boring to to prepare dosa again u can prepare “Paddu” using the dosa batter with little alteration.Last week I tried this out for the 1st time and it came out  well.




Ingredients needed.

  • Rice 6 cups
  • Urd Dal 1 cup
  • moong dal 1 cup
  • beaten rice/avallaki 1cup
  • meethi/fengureek seeds 1 tsp

This above ingredients should be soaked in water for 2 hrs and shoulded be made into abatter, which can be used to make crispy dosa.

  • onions 2
  • green chilles 10 nos
  • coriander little
  • chenna dal 2  tsp
  • mustard 1 tsp
  • urd dal 1 tsp
  • oil as required
  • salt to taste

After the batter is ready , its always better to leave it overnite to ferment so that the dosa, idly or anything can be made nicely. Then next day take the requied batter and add chopped onoins,chilles, corriander. Then add oil in a pan/kadai , after the oil is heated add muster seeds, chenna dal and urd dal and add that to the batter. Then u get a vessel for making paddu itself , in the vessel pour the batter and add some oil and close it with a lid and after 2 mins turn the puddus so that the other side can be cooked. Then take out the puddus serve with nice pudina chutney