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Stuffed parathas are a treat specially during winters and monsoon season but to prepare everything from scratch is time consuming. In this recipe I used ready to serve parathas and stuffed with tomato onion masala and cheese which turned out so tasty. Pair the paratha with ginger chai, milkshake or lassi for a filling meal.
Recipe Video Posted on Vidyascooking English and Tamil Youtube Channels 😉
Ingredients: 2 Large Tomatoes 2 Large Onion 1 Green Chilly 5 Sprigs Curry Leaves 5 Sprigs Coriander Leaves 1/2 Tbsp Chilly Powder 1/2 Tbsp Coriander Powder 1/2 Tbsp Curry Powder or Chicken Masala 1/4 Tsp Pepper Powder 1/2 Tbsp Salt Grated Cheese Oil and Butter as required
Prep: Peel and wash onion. Finely chop and reserve. Wash and finely chop tomatoes. Wash and finely chop curry leaves. Separate the stems from chilies and wash well. Finely chop and reserve. Grate cheddar cheese and reserve.
Method: Heat a wok and add 2 tbsp oil fry in the ginger & garlic paste fry a bit and tip in the onion and green chillies fry add 1/2 tsp of salt and allow the onion to change into pink color. Add the chilly powder, coriander powder, chicken masala and turmeric powder and fry for few seconds. Add the tomato and fry till it softens, check for salt and adjust to your taste.
Stir and add pepper powder, allow the oil to separate from the masala and remove from flame. Heat a tawa / griddle on medium flame. Place the paratha on the tawa flip and fry it on both sides for a minute. Spread the tomato masala on one half of the paratha then spread the cheese and fold the paratha in half. Drizzle 1/2 tsp oil or butter on the paratha and fry it on both sides till golden and remove the paratha from tawa serve it hot with mint chutney or ketchup and Enjoy!
Easy to prepare breakfast or after school meal. Combination of crunchy capsicum stir fry with cheese is very tasty. I like to pair this paratha with coffee or vanilla milk for a filling and satisfying meal.
Recipe Video is Updated on Youtube English and Tamil Channels 😊
Capsicum Paratha Ingredients: 3 Ready to Use Kerala Paratha 1 Large Onion 1 Large Capsicum 2 Green Chilies 2 Sprigs Curry Leaves 2 Sprigs Coriander 1/4 Tsp Cumin Seeds 1 Cup Grated Cheddar and Mozzarella Cheese Salt and Pepper as required 3 Tbsp Oil 1 Tbsp Butter
Prep: Peel, wash and finely chop onion. Remove stem from chilies, rinse in water and finely chop. Separate the coriander and curry leaves rinse in water twice and finely chop. Wash the capsicum in water and chop in half. Remove the seeds and stem, chop into tiny pieces and reserve. Grate the cheese and reserve.
Method: Heat a wok on medium flame with oil.
Once the oil reaches temp, add cumin seeds, allow the cumin to splutter.
Next add finely chopped onions, chilies, curry leaves and coriander stir well and fry it till onion turns golden.
Add chopped capsicum and salt as per taste and fry it for 2 more minutes. Sprinkle some water and stir fry the veggies till tender and remove from flame.
Heat a tawa / griddle on medium flame start fry the paratha for a minute on each side. Start to stuff one half of the paratha with capsicum, spread it evenly and spread cheese on the capsicum in a even layer.
Fold the paratha in half and drizzle oil on the paratha both sides. Flip it and fry till the paratha is golden on both side and start to plate the capsicum paratha hot with ketchup and enjoy. Follow and prepare desired amount of parathas with rest of the filling.
Prepare this protein rich paratha in a giffy. We can use whole wheat layer paratha or maida paratha the taste might differ slightly. The is a superb breakfast recipe to prepare if your in a hurry.
Recipe is posted on Youtube English and Tamil Channels 😊
Ingredients: 300 Grams Button Mushrooms 1 Large Onion 3 Green Chilies 3 Sprigs Coriander 1 Tbsp Kitchen King Masala or Chicken Masala 1 Cup Grated Cheddar Cheese Ready to use Kerala Paratha (Any Brand) I prefer to use asai parathas these days it depends on your taste an preference. Oil as required 1 Tbsp Butter Salt and Pepper Powder as required.
Prep: In large mixing bowl add enough water to rinse the mushrooms. Add a tsp salt and stir the water well, then add the mushrooms and allow it to stit in the water bath for 5 Minutes. Follow the same process as above and rinse the mushrooms well. Then place the mushrooms in a colander and allow the excess moisture to drain. Spread the mushrooms on a towel and allow it to air dry for 10 minutes. Slice the mushrooms and reserve. Grate cheese and reserve. Peel and wash onion, slice it and reserve. Remove the stems from green chilies and finely chop. Separate curry leaves and coriander leaves rinse in water thrice and finely chop.
Method:
Heat a wok with a tsp full of butter and tsp full of oil. Add the sliced onion, chilies, curry leaves and coriander fry all the ingredients till the onion turns transparent. Add the sliced mushroom, pepper powder, chilly powder, kitchen king masala and salt stir well and fry all the ingredients. Cook the mushrooms on high flame till the moisture has completely evaporated. Stir well and fry the mushrooms. Once the mushrooms have fried remove from flame.
Heat a tawa on medium flame. Place the paratha on the tawa and fry it on both side for a minute. Place the mushroom filling on one half side of the paratha and spread it. Sprinkle even layer of cheese and fold the paratha in half. Gently press the paratha. Top the paratha with a tsp oil and flip it follow and fry the paratha on both sides for 4 minutes. Transfer the paratha on a plate and serve hot. Follow and prepare as many desired parathas and enjoy these parathas hot with mint chutney.
Quick and easy to prepare chicken sausage paratha roll can be served any time of the day. I like to pair rolls with cold coffee or vanilla milk.
Recipe Video is posted on Youtube English and Tamil Channel 😊
Recipe Video is posted on Youtube English and Tamil Channels 😊
Ingredients:
2 Ready to use Kerala Paratha
2 Chilly Chicken Sausages
1 Onion
3 Green Chilies
2 Eggs
1 Tbsp Chilly Powder
1 Tbsp Pepper Powder
1 Tbsp Salt
Oil as required
Prep:
Peel, wash and finely chop an onion
Remove stems from chilies rinse well and finely chop
crack an egg in a bowl add salt and whisk.
Heat a tawa add 2 tbsp oil and add the chicken sausages. Add 2 tbsp water cover and cook on low.
Occasionally turn the sausages and fry it on all sides until golden. remove from flame and reserve on a plate.
Method:
Heat a tawa on medium flame for 3 minutes then place it on low flame once it reaches temp.
Add the ready to use paratha on the tawa and fry it on both sides for a minute.
Crack the egg directly on the paratha and spread it evenly over the paratha or whisk the egg and then spread it evenly on the paratha.
Sprinkle salt evenly, followed by pepper powder and chilly powder. Add a tsp oil and flip the paratha cook it till the egg is fried, add another tsp oil and flip the paratha and fry it till golden.
Remove the fried paratha on a plate. Place the chicken sausage in the middles followed by finely chopped onion and chillies then roll the paratha and serve it hot with mint chutney...Enjoy!
Kuboos is a flat bread normally served for middle eastern dishes, mainly in shawarma.
Recipe is posted on Youtube English and Tamil Channel 😊
Ingredients:
1/2 Cup Maida (All Purpose White Flour)
1/2 Cup Whole Wheat Flour
1 Tsp Yeast
1 Tsp Powder Sugar
1/4 Tsp Salt
3 Tbsp Oil
Method:
Heat 1 cup of water in a pot until Luke warm and reserve.
In a mixing bowl combine maida and wheat flour.
Add yeast and sugar in the flour and mix well.
Add salt and combine the flour.
Gradually add luke warm water and knead the flour to semi tight dough.
Add 3 tbsp oil and knead the dough until smooth and soft consistency. Cover the dough with a cloth and allow it to rest for 30 minutes before use.
After 30 minutes place the dough in a air tight container and refrigerate until use.
Take slightly larger than lime size dough ball and roll to form a roundel.
Dip the roundel in little flour and roll it out to form slightly thick rotis. Prepare 5 to 6 roti to fry for a batch.
Heat a iron tawa on medium flame. Once the tawa reaches temp transfer the rolled roti to the tawa and fry it for a two minutes on each side, once tiny bubbles form and the roti starts to turn golden remove from tawa and reserve on a plate.
To prepare half cooked kuboos and store it fry the roti for a minute till it for bubbles on both sides then remove from tawa and reserve in a air tight container.
We can reheat the kuboos just before serving or preparing shawarma.
Stuffed peas paratha and puris are truly a treat for winter. We can enjoy these parathas and puris with chai or ketchup.
Recipe Video on Youtube
Peas Filling:
2 Cups Fresh Peas
3 Cups Water
1 Inch Ginger
4 Green Chilies
1 Tsp Garam Masala
1 Tsp Cumin Powder
1 Tsp Chaat Masala
1 Tsp Chili Powder
1/4 Tsp Asafetida
1/4 Tsp Turmeric
2 Tsp Salt
3 Tbsp Oil
Dough:
1 Cup Whole Wheat Flour
1 Cup Maida
1 Tsp Salt
2 Tbsp Oil
Prep:
Peel and wash 2 cups peas.
Add 3 cups water in a pot place it on medium flame and add the peas to the water and boil.
Cook the peas till tender and not mushy. Once the peas are cooked remove from flame, drain and reserve.
Peel and wash ginger and chop it into tiny pieces and reserve.
Remove stems of the chilies, wash and reserve.
Sift all purpose flour/maida and whole wheat flour and reserve in a bowl.
Method:
Add the cooked peas to a mixerjar followed by ginger and chilies pulse and grind to form a smooth paste. Add few tsp water if needed make sure not to make it watery.
Heat a wok on medium flame with 3 tbsp oil. Add asafoetida and allow it to splutter.
Add spice powders(chilly, chaat masala, garam masala, and turmeric) to the oil and allow it to foam a bit.
Add the ground peas followed by salt and mix the masala swiftly.
Keep stirring the peas mixture changing the flame from medium to low and cook until the moisture has evaporated. The filling should form a ball consistency and not stick to the hands.
Remove the filling from flame and allow it to cool down completely.
Add the maida and whole wheat flour to the mixing bowl along with salt. Gradually add water and knead to form a dough.
Add 2 tbsp oil and knead the dough for 10 minutes to form a smooth dough. Cover and allow the dough to rest for 20 minutes.
Once the filling has cooled down completely and the dough has rested well, start forming even roundels. For the puris prepare marble size roundel and for the paratha slightly larger than a lime size roundel.
Evenly divide the filling slightly larger than the roundels and reserve.
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Gently press the dough ball in the middle with thumb and form a cup shape and fill the cup with peas filling.
Gently press the peas filling in the middle and gather the edges of the dough and seal the filling inside. roll the dough and reserve.
Heat a wok with oil on low flame for frying the puris and a tawa to prepare the paratha.
Roll the puri roundel in some flour and place it on a board gently press the dough and roll it to form even puris.
Follow the same step and prepare the paratha.
Once a set of 4 to 5 parathas and puris are formed reserve it on a plate.
Once the oil starts to smoke place the flame on high and start to drop one puri at a time and press it a bit on the edges using a slotted spoon. Puri will puff up then gently flip it and fry it on both sides for 2 minutes till golden, drain and reserve on a plate.
Similarly start preparing the paratha. Once the tawa is hot gently add the rolled paratha on the tawa and press it on the edges. Fry the paratha both sides till golden we can use 1 tsp ghee or oil to fry the paratha. Spread some oil on both sides of the paratha and serve it on a plate.
Enjoy the stuffed peas puris and paratha with just some ketchup or mint chutney
These homemade chicken tikka rolls is so easy and a convenient to prepare and taste exactly like the ones street vendors sell.
About:
The Bangalore based company is the country’s first e-commerce / online company that is bringing back the traditional way of savoring meat and pioneering the Jhatka method.
Founded by Sudarshan Boosupalli in 2020 under the Dharmic Vibes Group, the brand currently serves all areas of Bangalore. It will soon start expanding to other cities in the country.
Meamo seeks to cater and nurture a community of discerning meat lovers who are looking to embrace traditional cruelty free meat processing techniques along with great taste and freshness. With focus on 100% Jhatka method of processing meat, they hope to encourage and cultivate a community that enjoys meat while ensuring that animals are spared of any unnecessary pain. The product range includes Poultry, Goat & Sheep, Seafood and Petfood.
Meamo has a processing plant in Hosur and 9 Distribution Hubs in Bangalore. They have enjoyed a positive growth trajectory with over 3000 customers acquired in 4 months. Their current expansion plans involve going to 5 more Cities and start the aggregator model in Tier 2 cities. The farm to fork model owns the entire back-end supply and cold storage chain ensuring quality control.
Among the traditional practices they are reviving, the most popular one includes the Turmeric Wash and Clean -Up. Much like in the earlier days, Meamo has an option of unique Turmeric Clean-Up, a process in which the meat is coated in turmeric and thoroughly cleansed.
Turmeric has proven Ayurvedic benefits and helps kill any bacteria that might be present in the meat and readies the meat perfectly for cooking. Meamo does not source the meat from third parties but processes it in a completely controlled state-of-the-art facility owned by them, following all authentic and scientific guidelines. Another secret behind their juicy and fresh meat is the antibiotic residue, hormone and chemical free policy.
They also ensure that their poultry feeds only on organic matter. From the moment the meat is processed till it reaches your door, it is handled only by the Meamo team ensuring strict quality and hygiene control.
Chicken Tikka Roll Recipe on Youtube English 😊
Ingredients to Prepare Chicken Tikka Rolls:
Chicken Tikka:
500 Grams Boneless Chicken Tikka Cut Meat From Meamo Meats
1 Tsp Turmeric
1 1/2 Tbsp Spicy Chilly Powder
1 Tsp Curry Powder
1 Tsp Cumin Powder
1 Tsp Garam Masala
1 Tbsp Chicken Tikka Masala
1 Tsp Pepper Powder
1 Tsp Coriander Powder
1 Tsp Chaat Masala
1 Tbsp Mustard Oil
1 Tbsp Ginger and Garlic Paste
1/4 Cup Yogurt
Salt as per taste
1 Tsp Oil
2 Tsp Ghee
Marinate:
Wash and allow the chicken to drain in a colander.
Add the chicken to a mixing bowl followed by all the spice powders, yogurt, mustard oil, ginger and garlic paste and salt as per taste. Massage the marination well in the chicken allow cover and allow to marinate for min 15 to 30 minutes.
Chicken Roll:
5 Pieces Layer Parotta
5 Eggs Raw
2 Onions
1 Tsp Pepper Powder
1 Tsp Chaat Masala
Mint or Plain Mayonnaise
Mint Chutney
Mint Leaves
Coriander Leaves
1/2 Lime
Salt as required
Oil as required
Prepare mint and coriander chutney while the chicken is marinating.
Prepare layer parotta while the chicken is marinating.
Plain Mayo Recipe Video
Mint Mayo Recipe Video
Prep:
Wash, peel and slice the onions into coins.
Wash the mint and coriander leaves. Finely chop and reserve.
Chop the lime juice and reserve.
Method:
Heat a wok on medium flame add 2 tsp oil and 1 tsp ghee. Gently add the marinated chicken pieces stir well and fry on medium flame for 2minutes on each side.
Dilute the marination with a cup of water and the marination to the chicken cover and cook on low flame till the chicken is tender and cooked.
After the chicken has cooked place the flame and high and roast the chicken on high flame for 2 to 3 minutes. Reserve the chicken in a bowl.
To prepare in over pre heat oven to 400 degree for 20 minutes. Place the setting on 180. Brush the oven tray with oil and ghee. place the chicken pieces and bake for 15 minutes or until well done.
Heat a charcoal on medium flame once its red hot place it in a bowl. Place the charcoal bowl on the chicken tikka. Add few drops ghee and oil on the coal cover and smoke the tikka for 10 minutes.
Once the tikka is smoked, shred into large chunks and reserve.
Heat a wok on medium flame with 2 tsp oil and 1 tsp ghee.
Add the sliced onion and fry till the onions softens a bit.
Add 1/4 tsp chaat masala, 1/4 tsp pepper powder, 1/4 tsp chilly powder and 1/4 tsp salt and fry the onion.
Add the shredded chicken tikka and fry for a minute. Remove from flame.
Heat a tawa on medium flame with few tsp oil.
Gently fry the layer parotta on very low flame for 2 minutes on each side.
Whisk an egg, spread the egg on one side of the parotta and flip. Fry till both side are cooked and reserve in a plate.
Place the parotta in a serving plate. Sprinkle pepper and salt on the egg.
Layer 2 tbsp tikka masala, top with mint chutney, mayo and finely chopped mint and coriander.
Top the tikka with few drops lime juice, chaat masala, pepper and salt. Roll the parotta and serve hot...enjoy!
Kizhi parotta or potlam parotta has been trending on instagram and facebook for months. I never got to taste this dish at a restaurant to recreate it, however prepared my own kizhi parotta out of curiosity and thoroughly enjoyed it.
What does kizhi mean? Kizhi literally translates to tear in tamil and malayalam. In malayalam kizhi also means a herbal bundle used in body massages which is warm and soothing when applied on the body. Potalam means parcel in tamil and malayalam.
This parotta can be served for brunch, it's a heavy dish. I liked the flavors from curry and plantain leaf, the parotta soaks up the gravy and gives it an ultimate taste.
Chicken Kizhi Parotta / Potalam Parotta Recipe Video on Vidyascooking Channel
Ingredients:
Marination:
750 Grams Chicken Curry Cut or Boneless
150 ML Yogurt
1 1/2 Tbsp Ginger and Garlic Paste
1 Tsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Tbsp Salt
1/2 Lime
3 Sprigs Curry Leaves
Curry:
1/2 Cup Finely Chopped Onion
1/2 Cup Ground Onion / Onion Paste
1/4 Tsp Peppercorns
1/4 Tsp Fennel Seeds
1/4 Tsp Cumin Seeds
1 Tbsp Ginger and Garlic Paste
1 Tsp Chilly Powder
1/4 Tsp Turmeric Powder
1/2 Tsp Coriander Powder
1 Tbsp Garam Masala or (Tandoori Masala / Curry Powder / Kitchen King Masala)
3 Sprigs Curry Leaves
3 Tbsp Coconut Oil
Salt as per taste
Plantain Parcel / Potalam / Kizhi
3 Plantain Leaves
6 Kerala Parotta
Thinly Sliced Onion, Tomato, Cpasicum
1 Tbsp Chaat Masala
1 Tbsp Pepper Powder
1 Tbsp Cumin Powder
Ghee as required
Easy to Prepare Parotta Recipes on Vidyascooking Channel
Method:
Marinate the Chicken: Wash the chicken twice and reserve in a colander allowing excess moisture to drain.
Add yogurt, lime juice, ginger and garlic paste, chilly powder, turmeric powder, salt and curry leaves to the chicken mix and massage all the ingredients in the chicken till well incorporated.
cover and allow the chicken to marinate for 20 to 30 minutes before preparing curry.
Prepare the Chicken Curry: Heat a wok on medium flame, add coconut oil allow the oil to smoke.
Add the whole spices to the oil fennel, pepper and cumin allow to sputter for few seconds.
Add ground onion paste, curry leaves, ginger and garlic paste fry the onion till golden or until the oil separates.
Add the spice powders chilly, turmeric, garam masala and coriander powder and fry until the raw flavors reduce a bit.
Add the marinated chicken and fry in the masala. Add warm water stir and cover the chicken and cook until the chicken is tender.
If the curry is watery place the wok on high flame stir occasionally until the curry is thick to desired consistency. Reserve the curry until use.
Tip: if your using chicken with bones add slightly excess water to cook the chicken until tender. If your using boneless chicken add very less water depending on the curry or side dish your preparing.
Always use only hot water to prepare curries the cooking process will not stop.
Prepare Chicken Parcel: Prepare the layer parottas ahead of time we can use a day old parottas for this recipe.
Heat a tawa on medium flame. Slightly remove the vein or stem from the banana leaf making sure the entire leaf is intact.
Place the leaf on the tawa and toast until the leaf is flexible. Remove the leaf from tawa and reserve.
Let the tawa be on low flame while the parcel is prepared. Add few drops ghee on the banana leaf, place the parotta, layer the parotta with gravy and chicken, add few slices of onion, tomato, and capsicum, sprinkle pepper powder, cumin powder and chaat masala. Repeat the process and prepare two to three layers of parotta. Gather all the edges and form a bundle shape. With gentle hands tie the bundle with a thread.
Add 1/4 cup water on the tawa with a tsp oil. Place on medium flame and place the banana bundle on the tawa. Cover the bundle with a lid and cook until the water has evaporated and the banana leaf is well roasted in the bottom.
We can occasionally turn and cook the bundle to all sides until well roasted. We can also bake this bundle in broil mode at 180 for 15 to 20 minutes, in convection microwave for 15 minutes.
Serve this banana bundle as hot as possible with raita, excess chicken curry and enjoy😉
