August 11, 2018

Stuffed Egg Paratha


Back after a break - not a deliberate one though! Life suddenly changed from being a housewife to a corporate housewife! After a hiatus, I am back at work that left me little or no time for anything else. It took a while to set things in order and get back into this world of blogging.

So here I am with a new recipe - Stuffed egg paratha!


For paratha

  • Wheat Flour - 2 cups + more for dusting
  • Warm water - 1 and 1/4 cup
  • Salt - 1/4 tsp
  • Ghee
For filling
  • Boiled egg - 4 large
  • Onions - 3 medium sized finely chopped
  • Green Chilli -2 to 3 as per spice level finely chopped
  • Coriander leaves - a handful finely chopped
  • Turmeric powder - 1 to 2 pinch
  • Coriander powder - 1 tsp
  • Kashmiri chilli powder - 1/2 tsp
  • Garam Masala - 1 tsp
  • Salt to taste

Making the paratha
  • Take wheat flour in a bowl along with salt and mix well.
  • Pour warm water in batches and using a fork mix it well.Let it remain for 5 minutes.
  • Knead the dough using your hands till it holds together perfectly.It should not be sticky but smooth and elastic.
  • Grease your hands with ghee, apply this over the dough and place the dough in an air tight container for at least 20 minutes before rolling.
Making the dough
  • Hard boil the eggs, remove the shells.
  • Halve the eggs and separate egg whites and yolk. 
  • Finely chop the egg white and crumble the yolk with your hands. 
  • Take chopped onion, green chilly, corriander leaves, all the masala along with salt in a bowl and give a good mix. Finally add the egg white and yolk. Toss them well.
How to stuff the paratha
  • Divide the dough into 10 equal parts.
  • Using a rolling pin, roll out the dough into thin circles. Dust as needed.
  • Place 3 to 4 tablespoon of filling on one of the circles. Spread it out leaving a space about 2 cms on the sides.
  • Smear ghee over the sides and place another circle over this. Press the edges to seal them off well.
  • Roll it to flatten it.
  • Place on a hot tawa and cook on both the sides until cooked through.
  • Take off the flame and smear ghee on both the sides.
  • Serve it hot with pickle!

June 9, 2018

Paratha Egg Roll

Even the best of the hostel food seems bad when the monotony in their menu gets to you. That was the case with our hostel. We were blessed to have non vegetarian food for every dinner except on Fridays but yet after a point in time we began craving outside food.That is how food from Ande ka Funda, a small food joint near our hostel caught our attention. It was very affordable on our student days allowance and quite tasty too - Egg roll, bread omelette, aloo paratha, gobi paratha were their popular items. I took a liking for their egg rolls which came either as single egg roll or double egg roll. The double egg roll made a good meal!

My paratha egg roll came into being trying to replicate theirs. Its a favorite due to the simplicity of the whole thing! You need not make paratha from scratch, you could always use the store brought ones when you are in a hurry! The same recipe goes well with chapati too! It is my go to recipe when we need a quick dinner!

  1. Plain Paratha - 4 home made or frozen
  2. Egg - 4 large
  3. Onion - 2 big thinly sliced
  4. Pepper powder - 1 tsp ( as per spice quotient)
  5. Kashmiri Red chilli powder - 1 tsp
  6. Vinegar - 2- 3 tbsp
  7. Coriander leaves  - 4 tbsp finely chopped
  8. Ghee for the paratha
  9. Tomato sauce - 4 tbsp
  10. Salt to taste

  • Slice the onions lengthwise very thinly. Add chilly powder salt and vinegar. Mix this with your hands gently crushing the onions. Let this sit for 15 minutes before draining off an excess liquid. Mix in the corriander leaves.
  • Cook all the parathas on a hot tawa greasing them with ghee.
  • It is one egg for one paratha. So break open one egg at a time into the bowl. Add salt and pepper as need and beat the egg well.
  • Pour this egg mixture into a warm tawa keeping the flame on medium low. 
  • Place a paratha on top of this. Give it a minute to cook before flipping it over to the other side. The egg may slightly spill over the perimeter of the paratha but that is fine.
  • Transfer this to a plate. Spread a tablespoon of sauce on the paratha. Place the onions along the length on one side. Roll this into a cylindrical shape and cover using aluminium foil or butter paper. 
  • Repeat this with all the parathas. It is good to eat as is or using a mint dip to go along. Ideal evening snack to beat the hunger pangs.

May 23, 2018

Aval Vilayichathu

It is strange how certain food items which did not feature in your favorite list until a few years back, crawl in to the list to remain there. Aval is one such item that made it to the list. I keep wondering why I never attempted making aval vilayichathu earlier! As the name suggests, this dish has its origin in Kerala. It is simple to make, tastes good and above all can be stored for atleast two weeks. It is sweet, leaves behind a happy tummy and all you need is a banana or two to accompany it. Absolutely perfect for the tiffin boxes - kids and adults will enjoy alike.

  1. Brown Aval/Poha/Rice flakes – 250 gms
  2. Jaggery – 250 gms
  3. Coconut – 2 cups grated
  4. Water – 1 cup
  5. Cardamom powder – ½ tsp
  6. Dry ginger powder – ¼ tsp
  7. Channa Dal – 4 tbsp
  8. Black sesame seeds – 2 tsp
  9. Cashewnuts – 2 to 3 tbsp
  10. Ghee – 2 tbsp
  • Boil water along with jaggery cubes and let it dissolve completely. Strain to remove impurities.
  • Heat ghee in a deep bottomed pan. Fry the cashewnuts till golden and set it to drain on tissue. 
  • Fry channa dal until it turns brown in color and set it to drain.  Fry sesame seeds until lightly crisp.
  • Pour the jaggery mixture into the same pan. Add the coconut and on medium flame boil until bubbles appear. 
  • Turn off the flame and add aval, dry ginger powder, cardamom powder, channa dal and cashewnuts. Mix well and turn off the flame.
  • Serve along with banana. This can also be stored in air tight container or refrigerated.

                  May 2, 2018

                  Mutton Pepper Roast

                  Biriyani was a routine feast for weddings and other functions in my part of Kerala until some time back. That gave way to Fried Rice, Chicken Curry and cutlets eventually and now it has finally settled on Rice and host of non vegetarian and vegetarian items to feast on. Beef Roast or Chicken Roast is a prominent item on the plate without which it feels incomplete.


                  I have a strong penchant for roasted chicken, mutton and beef prepared the Malayalee way as I call it. The roasted masala releases a strong aroma coupled with beautifully caramelised onions and the slightly charred meat makes it a heavenly combo with flatbread and even rice. The key to getting this dish right is the proper roasting of the masala as you stir along to prevent it from burning at the bottom. I have tried chicken roast several times and I have not exactly got it the way I would love to have it. Then this mutton roast came along! I usually prefer mutton with gravy but for a change decided to give it a dry touch. I loved how it turned out and we feasted on it gloriously.


                  Mutton Pepper Roast

                  Preparation Time - 60 mins
                  Serves - 6

                  1. Mutton – 1 kg cut into pieces
                  2. Onion – 3 big ones thinly sliced
                  3. Turmeric powder – ¼ tsp
                  4. Pepper powder – 1 tsp
                  5. Coriander powder – 1 tbsp
                  6. Fennel powder – 1 tsp
                  7. Cumin powder – 1 tsp
                  8. Curry Leaves – 2 sprigs
                  9. Coconut Oil
                  10. Lime - 1

                  To Grind
                  1. Ginger – 2 tbsp chopped
                  2. Garlic – 2 tbsp chopped
                  3. Onion – 1 medium sized chopped
                  4. Green Chilly – 4
                  5. Coriander powder – 1 tbsp
                  6. Pepper powder – 1 tsp
                  7. Turmeric powder – ¼ tsp
                  8. Lime juice – 3 tbsp
                  9. Salt to taste

                  • Grind all the ingredients listed under ‘To grind’. Add 1 to 2 tsp water if necessary to form a thick paste.
                  • Marinate the mutton pieces in the masala paste, add 1/2 cup of water and pressure cook for two whistles or until done.
                  • In a separate pan, heat coconut oil. Add the onion slices along with the curry leaves. Saute until onion wilts.
                  • Add the rest of the masala powders listed. Mix well and let them cook for a minute. Finally add the cooked mutton and give a good mix.
                  • Let the excess water run dry. Keep stirring till a char begins to form on the onions and mutton pieces.Transfer to a serving dish and give a good squeeze of lime juice before serving.
                  • Mutton Pepper roast can be served with any Indian flatbread or rice.