Dhaba style Aloo paratha recipe

Dhaba style aloo paratha recipe, with video and step by pictures, potato stuffed popular punjabi Whole wheat flat bread recipe. I have shared aloo paratha recipe long back and as much as i love to eat parathas, i love to cook them too. I love all stuffed parathas and i have good memories of eating hot parathas smeared with generous amount of butter in road side dhabas. Though i make good aloo parathas, somehow never got the taste of the ones i have tasted in the road side dhabas. Recently when i was running late in the morning, i made this potato filling, with the ingredients available in hand. Also usually i saute the stuffing and cool before making it, but this time made it just by mashing the cooked potatoes. Wow! the very first bite took me back to the parathas i tasted on the Highways from Delhi to Haridwar. I don't know the authentic way of making the punjabi dhaba style paratha, but the one i am sharing will definitely bring in that taste. So ahead and make the Aloo paratha and do let me know how it turned out.

Mor milagai recipe, Sun dried chillies

Mor milagai, Sund dried chillies, also called as Sandige Menasu in karnataka, is a popular sun dried thing made in summer time, using chillies and sour butter milk. My mom regularly makes mor milagai at home during summer season and stores it for a year. Mor milgai is a perfect accompaniment for Curd rice, also we use it for making Puli upma, puli pongal and the raw mango rasam. The chillies are soaked in sour curd and sun dried till they becomes crispy and stored in air tight bottles.  Whenever needed, we fry them in oil and use it.  So why are we soaking the chillies in sour curd, sour curd balances the spiciness of the chillis. I always buy and keep a pack of store bought Mor Milagai from shops. Last month when i went to chennai, i saw a cart full of bright, green Thanjavur milagais, which are used to make this mor milagais, in West mambalam market. Though i don't have terrace or balcony at home, i still got some chillies and packed it carefully and brought it home. Two years back i have attempted making mor milgais at home, when my mom was here, but couldn't dry it completely due to lack of direct sunlight.

I have a friend, who moved to our apartment last year and she lives in a house which has a huge terrace. So kept it at my house for 3 days and later passed it to my friend, and my friend's mother in law took the complete responsibility of drying it to perfect crispiness and returned back to me after a week. Many thanks to her initiative of doing this for me. Here in Singapore we get rains often and so it took a week. For the summer in Chennai it generally gets dried in 3 days. Let's see how to make mor milagai at home.

Baby potato Biryani, Beetroot vadai, Lunch menu combo 2

Chettinad urulai Biryani | Baby potato biryani, is the ever popular biryani recipe from Jeyashri's Kitchen. Though i replace the small potatoes with vegetables and make Chettiand Vegetable biryani, i still love it with potatoes a lot. To pair this up with an interesting combo, i made Beetroot vadai apart from the Onion raita. Any one pot rice is most welcomed in our family.
And being a pakka South Indian, hailing from a Tamil Brahmin family, our meal will not complete without a Thayir sadam| curd rice, fondly called as Thachi mammu. Even if i cook a North Indian dish, i will make a curd rice for any parties i host at home.

Click on the names below to get the recipe.
This Indian Lunch menu combo  has

1. Small potato biryani
2. Beetroot vadai
3. Onion raita
4. Curd rice
5. Vendhaya keerai thokku
6. Mango milkshake. 

Since i had a bunch of beautiful Organic mangoes, i made a small quantity of Thick  mango milkshake, which we had as a dessert. 

Stay tuned for Lunch | Brunch menu combos from Jeyashri's kitchen, every Saturday. 

Paneer Tikka in Oven, Mango Paneer tikka

Paneer tikka in Oven, Mango paneer tikka with step by step pictures, paneer cubes marinated in mango fresh mango masala, cooked in an oven. It's summer and mangoes the king of fruits are in season now. Though i love to eat mangoes as it is, i love to try out different recipes out of mango too. I have posted many Mango recipes in Jeyashri's Kitchen. This time also i have listed few interesting mango recipes. Paneer and mango combo is so awesome and i wanted to try this out last year itself. I got the idea from here and bookmarked it too. For the first time i made Paneer tikka in Oven and i am so happy with the results. I have posted Hariyali paneer tikka on stove top sometime back. This Mango one is a great hit at home and kids too loved it.

I used Organic Alphonso mangoes for making this Mango Paneer tikka. For my readers in Singapore please make your orders for delicious certified Organic mangoes, directly from ratnagiri. Please contact 81141178 to place your orders for home delivery or check out wild_seed_sg instagram page.
Do check out

• Mango Dhokla
• Mango Phirni

Poondu thokku recipe, Garlic thokku

Poondu thokku recipe| garlic thokku, with step by step pictures and video, a simple and easy to make thokku recipe made using garlic. I have got a reader request to post this recipe of poondu thokku long time back. I have already posted garlic pickle recipe but somehow i couldn't get any satisfying thokku recipe. Recently when i visited my friend Lakshmi's mom, she made an amazing Poondu thokku and i immediately noted down the recipe from her. The only toughest part is peeling the garlic but it is worth the effort. The poondu thokuu tasted so yum.
Generally we don't consume pickles so much. I always make in small batches whenever needed. My mom makes maavadu in bulk, for a year and also mango thokku for 6-8 months too. In my in laws house we don't eat much of pickles, so i didn't take up the tradition of making variety of pickles in Summer. But i have posted few popular South Indian pickles like, Instant Lemon pickle, Gooseberry pickle, Avakaai mango pickle, mango thokku and few more.
Amma used to make maavadu in bulk and send it to my athais too, during my childhood days. The maavadu we get in Madurai will be so good and also the prices will be less compared to the ones in cities.

Do try this Poondu thokku recipe and let me know how it turned out. 

Collection of Aval recipes, Poha recipes

Aval | Poha| Rice flakes is used in Indian cuisine to make upma, sweet, idli, dosas and many more. We get varieties of aval like, thin, medium thick and getti aval. Also for a healthier version we use Red aval too.  I got introduced to Aval upma for the first time after marriage. My mom used to make Vella aval for Janmashatmi only. Later i learnt many poha recipes | aval recipes from my friends. Also posted most the poha recipes in Jeyashri's kitchen too. This post gives a compilation of all the recipes using aval | poha from Jeyashri's kitchen. I will update this post as and when i post Aval | poha recipes.

Click the name to get the recipe.

• 1.       Aval upma
  2.       Vella Aval
  3.       How to make soft idlies
  4.       Set dosa
  5.       Poha bhel served in baked spring roll sheets
  6.       Instant poha idli
  7.       Aval puttu
  8.       Aval mixture
  9.       Aval pakoda
  10.   Lemon aval
  11.   Aval payasam(with jaggery)
  12.   Aval payasam
  13.   Milagu aval
  14.   Aval kesari
  15.   Mor aval
  16.   Tomato poha
  17.   Mango masala poha
  18.   Poha veg fried rice
  19.   Batata poha
  20.   Matar poha
  21.   Tomato poha
  22.   Milagu aval
  23.   Puli aval
  
  

Poosanikai Puli kootu, Beans curry- Lunch menu combo 1

Indian Lunch menu ideas, the series i wanted to start for a long time but somehow i kept on postponing it. I used to share my lunch platter in Jeyashri's kitchen Instagram under the hashtag #jeyashriskitchenlunch and many of them used to ask me to post it regularly. As i couldn't commit on that on a daily basis, i thought i will share a platter once a week. It doesn't mean that i don't cook on a regular basis, i cook 3 meals on a daily basis. But sometimes it will be a salad and a soup on my lunch plate, sometimes it may be a simple left over ones after packing the lunch box for kids and husband. As weekend i generally tend to cook a little elaborate lunch. Also by doing this Lunch menu series, it will bring out the unnoticed, yummy, old recipes from Jeyashri's kitchen. I have noted down some family's favorite combo and also the commonly loved combo recipes for this series. Stay tuned to Jeyashri's Kitchen for this interesting series every Saturday for Lunch menu ideas or Brunch menu ideas. The menu won't be too elaborate always as we did for the Cooking for guest series. Sometimes i will post some simple combos and sometimes i will share an elaborate one. Looking forward to your support in this Indian lunch menu ideas series. 
  To start with, we have a no onion no garlic, South Indian lunch menu for Tamil New year on today.

On this platter we have Poosanaikai puli kootu, the family's popular kootu | pitlai recipe. This is a traditional recipe i learnt from my mother in law, made in our house on festival days. We have beans curry, Vendakkai thayir pachadi, neem flower rasam, maanga pachadi and plain rice. 

Please click the link for the recipe from the title given below.

• Poosanikaai puli kootu
• Vendakkai thayir pachadi
• Beans curry
• Neem flower rasam
• Maanga pachadi

If you want to add Vadai and payasam please click on the links given below. 

• Chana dal payasam
• Cabbage vadai 
• Vegetable medhu vadai
• Aama vadai | Paruppu vadai

Vendhaya keerai thokku, Methi leaves thokku

Learn how to make Vendhaya keerai thokku with video and step by step pictures. Methi leaves thokku| vendhaya keerai thokku is a popular no onion no garlic thokku available in Grand sweets chennai. I have tasted this long time back in a friend's place during Navaratri and was too much hooked by its taste. After that i completely forgot about the thokku. Recently while i was seeing the fresh vendhaya keerai in the market, i thought i will try out this vendhaya keerai thokku. As it is holiday season, this Vendhaya keerai will be perfect for long distance travels. Also this is a perfect one to send it for kids who study abroad. They can mix this with rice and have it with plain yogurt too.

In South Indian Thokku varieties, pickle varieties, podi varieties, asafoetida plays a great role in enhancing the taste and flavour. It gives a nice aroma to the dish. I used SSP asafoetida, the no gum added asafoetida, the new shaker bottle and that did a magic in the taste. I have used SSP asafoetida in my coconut hing chutney recipe. This time we get the asafoetida  in a new shaker bottle which is super easy to handle. Asafoetida is used in South Indian cuisines more widely. And in rasam, sambar and kootu recipes it is one of the main taste enhancer.  Though it is slightly priced higher compared to other brands, but a very tiny pinch of  SSP asafoetida gives more flavour to the dish. So if a recipe calls for 1/4 tsp of asafoetida, when you are using SSP perungayam, you can use 1/8th tsp of it. Their products are available Amazon and for my readers in Singapore, you can buy from Saravana stores Singapore, located at Rangoon road. They have a wide range of products and i used Ultra powder asafoetida in this recipe. To buy SSP asafoetida Please visit  Amazon link for purchase and also the SSP pandian website to see about their wide range of products.

Vendhaya keerai thokku

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 35 Minutes
• Serves: 1 cup
• Author: Jeyashri
• Recipe Category: Lunch | Dinner| Breakfast
• Description: Learn how to make Vendhaya keerai thokku with video and step by step pictures.

     Vendhaya keerai  2 cups
     Red chili    10-12
     Urad dal  1 tblsp
     Channa dal  1 tblsp
     Dhaniya | coriander seeds  1 tblsp
     Asafoetida | hing  1/4 tsp
    Sesame oil  3 tsp + 2 tblsp
    Salt  as needed
    Tamarind  a small lemon sized.
    Mustard seeds   1/4 tsp
    Jaggery   a small piece

Method  :

• Wash the vendhaya keerai| methi leaves and pat dry it. 
• Take out the leaves and keep it aside. No need to chop the keerai.
• Soak the tamarind in hot water and keep it aside.
• In a pan add 1 tsp oil and add the red chili, coriander seeds, chana dal, urad dal and 1/8th tsp of asafoetida. I used SSP powder asafoetida. 
• Saute till the dals turn nice golden colour.
• Once done switch off the flame. 
• Add the venthaya keerai to this. Saute in that heat itself and allow this to cool completely. 
• Let it be in the pan itself. 
• Once it is cool grind this into a fine paste. 
• You can add water to this. I added 1/2 cup of water while grinding. 
• Extract the tamarind juice from the soaked tamarind using 3/4 cup of water.
• In a pan add 2 tblsp sesame oil and add the mustard seeds. 
• Add the 1/8th tsp of asafoetida. 
• Once the mustard splutters add in the tamarind extract. At this stage always simmer the flame or better to switch off an add the tamarind juice. 
• Add the ground vendhaya keerai paste to this. 
• Add salt and the jaggery to this.
• Mix well.
• Cook this in a medium low flame for 10- 15 minutes. 
• The mixture will come to a thokku consistency.
• Do not cook in high flame as this will splutter. 
• Switch off the flame and smear 2 tsp of sesame oil. This step is optional. Add oil only if you want. 
• But it gives a nice glossy texture and enhances the taste. 
• Allow this to cool completely.
• Transfer this in a clean dry jar.
• Store this in the refrigerator. If using for travel, you can easily keep it in room temperature for 2-3 days. As the summer is too high we can't keep it outside for more than 3 days.
• Enjoy the vendhaya keerai thokku with curd rice, idli, dosai and chapathi.
• You can mix this thokku with rice and temper with peanuts and pack for lunch box too. 

Notes:

1. Always keep this thokku in a clean dry jar and use clean dry spoon to handle it.
2. This Vendhaya keerai thokku stays good for 20-25 days in refrigerator.

    

    Video of how to make Vendhaya keerai thokku

        

Method with step by step pictures :

• Wash the vendhaya keerai| methi leaves and pat dry it. 
• Take out the leaves and keep it aside. No need to chop the keerai.
• Soak the tamarind in hot water and keep it aside.
• In a pan add 1 tsp oil and add the red chili, coriander seeds, chana dal, urad dal and 1/8th tsp of asafoetida. I used SSP powder asafoetida. 
• Saute till the dals turn nice golden colour.
• Once done switch off the flame. 

• Add the venthaya keerai to this. Saute in that heat itself and allow this to cool completely. 
• Let it be in the pan itself. 

• Once it is cool grind this into a fine paste. 
• You can add water to this. I added 1/2 cup of water while grinding. 

• Extract the tamarind juice from the soaked tamarind using 3/4 cup of water.
• In a pan add 2 tblsp sesame oil and add the mustard seeds. 

• Add the 1/8th tsp of asafoetida. 

• Once the mustard splutters add in the tamarind extract. At this stage always simmer the flame or better to switch off an add the tamarind juice. 

• Add the ground vendhaya keerai paste to this. 
• Add salt and the jaggery to this.

• Mix well. 
• Cook this in a medium low flame for 10- 15 minutes. 
• The mixture will come to a thokku consistency.
• Do not cook in high flame as this will splutter. 
• Switch off the flame and smear 2 tsp of sesame oil. This step is optional. Add oil only if you want. 

• But it gives a nice glossy texture and enhances the taste. 
• Allow this to cool completely.
• Transfer this in a clean dry jar.
• Store this in the refrigerator. If using for travel, you can easily keep it in room temperature for 2-3 days. As the summer is too high we can't keep it outside for more than 3 days.
• Enjoy the vendhaya keerai thokku with curd rice, idli, dosai and chapathi.
• You can mix this thokku with rice and temper with peanuts and pack for lunch box too. 

Notes:

1. Always keep this thokku in a clean dry jar and use clean dry spoon to handle it.
2. This Vendhaya keerai thokku stays good for 20-25 days in refrigerator.
    

Lemon aval recipe, Quick breakfast recipes

Lemon aval recipe| lemon poha is a quick and easy, bachelor friendly breakfast recipe made using poha| aval, with a tangy flavour of lemon.  Most of the days when we are running out of time or out of idli dosa batter, you can make this lemon aval recipe. Even this recipe comes as a savior for weeknight dinner too. I used getti aval | thick poha for this recipe. You can sue red aval too. Thin aval | lacy poha will not work well for this recipe as the poha will not get separated easily when using the thin ones.
Poha| aval| rice flakes are commonly used to make upma and we use it in making idli dosa batter as it gives softness. Also aval is widely used in making payasam, kesari and puttu. I have posted the popular batata poha recipe in jeyashri's kitchen. In the mango season do try the Mango masala poha recipe. Also we have the South Indian version of Milagu aval, puli aval, mor aval and vella aval recipe. Do try this variety of poha recipes from Jeyashri's kitchen and enjoy your breakfast.

Mango Pulihora recipe, Raw mango pulihora

Raw mango pulihora| Mango pulihora| mamadikaya pulihora an easy no onion no garlic chitranna recipe, using raw mango and other freshly ground spices. This South Indian rice variety is a perfect lunch box recipe too. Generally the raw mango rice is called as Mango pulihora. I saw the name in an instagram page some time back and wanted to try this using the spices we use for the Iyengar puliyodarai. As tomorrow is Ugadi festival i thought i will try this Mango pulihora today and share the recipe of the same here.
  Raw mangoes are in season now and generally we make cut mango pickle or avakkai orugai using raw mango. For the Tamil new year and Telugu new year( ugadai pandigai) we make Chitranna| variety rice in the menu along with Mango pachadi and neem flower rasam. Also holige| Obbatu | poli is made in some houses for ugadi | tamil new year. Check out my complete collection of Ugadi |tamil new year festival recipes.