Saturday, 12 August 2017

Chapathi with ghee and Sugar

Another chapathi recipe which is a favourite lunch box recipe at our place. That too during the monsoon season. Kids love this. And it is also easy to make. Do try this.
Meanwhile kids at our place call this the triangle chapathi.


Wheat flour - 2 cups
Lukewarm water - 1/2 cup
Salt - to taste
Ghee - 5 tsp (unmelted)
Sugar - 5 tbsp


  • Mix the wheat flour and salt. Add lukewarm water little by little and make a smooth dough.
  • Keep it aside for 30-40 minutes.
  • Split the dough into equal sized balls.
  • Roll one of the balls into a nice round chapathi.
  • Spread little ghee into half of the chapathi. Sprinkle sugar on top of ghee.
  • Fold the chapathi into half. Again spread ghee and sugar and fold the chapathi into quarters. Keep it aside.
  • Make all the remaining balls into such triangles with ghee and sugar.
  • Heat the tawa with medium heat.
  • Take the triangle and spread it with the rolling pin. Don't make it too thin. Just spread a little bit.
  • Cook this chapathi in medium heat. Flip the chapathi every 10 seconds so as to cook it evenly.

Sweet chapathis are ready!! Ofcourse no side dish is needed. Enioy!!


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Friday, 11 August 2017

Pan fried Beans

I have tried this pan fried beans when I had been to finland. There I have often packed this for lunch. Since the ingredients like garlic powder and onion powder were easily available over there, this recipe could be made in minutes. I havent tried this recipe in India and I dont know how it would taste without these powders. This pan fried beans is more like a salad but quite filling.


French green beans - 250 grams
garlic powder - 1 tbsp
Onion powder - 1 tbsp
Olive oil - 2 tbsp
Salt - to taste
Pepper - to taste


  • Clean the beans. Trim the ends and cut then into 2-3 inch long pieces.
  • In a stainless steel pot over medium-high heat, combine green beans, garlic powder, onion powder, salt and pepper. Cook, covered, until the beans begin to sweat. Remove lid and stir occasionally until beans are tender.
  • When the beans and spices have begun to 'burn' on the bottom of the pan, which will lend a grilled flavor, stir in the olive oil and turn off heat. Cover, and let stand a few minutes. Scrape the bottom of the pan to incorporate the 'burnt' spices. Beans should have a dark, caramel color, but not black.


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Thursday, 10 August 2017

Wheat Parotta

Starting this month's blogging marathon with Kid's friendly lunch box dishes.

Kerala Style Whole Wheat Parotta Recipe is an easy way to consume a parotta without feeling guilty about increasing the calorie. Parotta is one of the famous bread in Kerala which is eaten mainly with Kadale Curry or Egg Curry or with some spicy non-veg curry. This would be a good kids lunch box recipe. Kids like the egg curries and prefer any type of bread with them. But they of-course need varieties.

So I find this wheat parotta very different. Unlike the parotta made of all purpose flour, wheat parottas can be eaten cold. We don't get that rubber feeling. Kerala type parotta is basically a bread which is flaky and has many layer within. This is the result of rolling it thinly and then then folding it several times and then stretching it so that it forms a long thread like dough. It is then folded into a ball and rolled thin.


Whole Wheat flour - 2 cups 
Ghee - 1 tbsp (for dough)
Milk - 1/2 cup 
Sugar - 1/2 teaspoon 
Water - as required ( Lukewarm)
Ghee or oil  - 5 tbsp (to brush)
Salt - to taste


  • To begin making the Kerala Style Whole Wheat Parotta Recipe , in a mixing bowl put flour, 1 tablespoon ghee, milk, sugar, salt and sufficient lukewarm water and make a hard dough.
  • Cover it and keep it aside for 15-20 minutes.
  • Divide the dough into equal portions and roll them into balls. Apply some oil on the balls and cover it. Keep it aside for another 5 to 10 minutes.
  • Spread a little oil or ghee on the table top. Place ball on it and roll it with the help of a rolling pin into thin sheet.
  • Now apply some ghee or oil on the rolled sheet and dust it with the little refined flour.
  • Make small pleats and roll into a round ball. Do the same with the remaining balls. Cover it and leave it aside for 5 minutes.Now take the rested balls and roll like chapati.
  • Heat non-sticky tawa and place the rolled chapati on it.Drizzle little ghee or oil and cook it from both sides until lightly brown and crisp.
Kerala type whole wheat parotta is ready!!


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