CABBAGE PARATHA

                   CABBAGE PARATHA 

Cabbage paratha is the north Indian dish they usually stuff the cabbage filling inbetween the chapathi. But once when i did like that my kids started removing all the cabbage and ate only the outer layer so to avoid that i made in this i made in this method . Lets get started 

INGREDIENTS 

Wheat flour (atta) - 2 cups 
Salt - to taste 
Chilli powder - 1 tsp 
Jeera powder - 1 tsp 
Coriander powder - 1 tsp 
Butter - 1 tsp
Oil - for making chapathi dough 

TO GRIND 
Cabbage - 1 cup 
Green chillies - 1 
Ginger - 1 inch 

PROCEDURE 
- Grind all the TO GRIND into a paste without adding water 
- In a mixing bowl add in wheat flour 
- Add in salt, chilli powder, jeera powder, coriander powder and mix well 
- Add in grinded cabbage and mix evenly like a normal chapathi dough 
- Spread evenly using rolling as normal chapathi 
- Place it on tawa and cook on both the sides till it turns golden 
- Cabbage paratha is ready to serve with any currys, gravies, curd or pickle 

STEP BY STEP PICTURES 

In a mixie jar add in cabbage 

Add in ginger and chillies (remove seeds from chilli)

 

Grind to a coarse paste without adding water 

In a mixing bowl add in wheat flour (atta)

Add in salt 

Add in chilli powder 

Add in jeera powder 

Add in coriander powder 

Add in grinded cabbage 

Mix everything evenly and make into normal chaapathi dough 

Using rolling pin spread evenly like a normal chapathi 

Place on tawa and cook on both sides till it s golden 

Serve hot with applying butter on the top 

Try out this interesting cabbage paratha's and share the picture with us in suruthyscookbook@gmail.com

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DOSA BATTER BONDA

DOSA BATTER BONDA 

Dosa batter bonda is made using highly fermented dosa batter.

usually i do using last leftover batter. It is one of the tastiest food i like the most. Whenever dosa batter become leftover i make this. We can do it with very few ingredients which we use in our day to day cooking.

        

INGREDIENTS 

Left over dosa batter - 1 cup 

Besan flour (kadalai mavu) - 1/2 cup 

Chilli powder - 1 tsp 

Salt - to taste 

Onions (finely chopped) - 1

Channa dhal (soaked) - 2 tbsp 

Oil - for frying 

PROCEDURE 

- Add dosa batter in a bowl add in all the other ingredients and mix well 

- Heat oil in a kadai for frying 

- Take small amount of batter and drop in oil and fry till golden 

- Remove it in tissue paper and serve hot with evening tea or coffee 

TIPS 

- Oil should be super hot so that we get crispy bondas 

- Dosa batter should be fermented nicely preferably three days old batter

SUGGESTIONS  

- You can also finely chopped coriander leaves and grated carrots 

- If you want spicy add chopped green chilles 

STEP BY STEP PICTURES 

Take dosa batter in a bowl 

Add in besan flour 

Add in chilli powder and little salt 

Add in soaked channa dhal 

    

Add in chopped onions

Heat the oil in kadai for frying 

Drop the batter like small balls 

Fry till the bubbles reduce and turn golden 

 

Drain the excess oil 

Serve the hot bondas with evening coffee or tea 

 

CABBAGE KOOTU

                                      CABBAGE KOOTU 

Cabbage kootu is the receipe which my mom does. Cabbage is the vegetable which gets some smell so i hate cabbage. But when it is done in this procedure we dont get this stinking smell.  To make kids eat cabbage i tried this and kids also liked it. 

                                        

 

INGREDIENTS 

Cabbage - 1 cup 

Moong dhal - 1/4 cup 

Garlic - 5 to 6 pods
Coconut oil - 2 tsp  

TO GRIND 

Coconut - 1/2 cup 

Green chillies - 1 

Jeera - 1 tsp 

Salt - to taste 

Cashew - 10 

PROCEDURE 

- Finely chop the cabbage and add in the cooker 

- Add in moong dhal and garlic 

- Close and keep it for 2 to 3 whistles 

- Once cooked take the spatula an smash everything 

- In a mixie jar add in TO GRIND items and grind to a smooth paste 

- Add in grinded coconut mixture in a cooked cabbage 

- Add little water and adjust the consistency 

- Allow it to cook for 2 to 3 mins 

- Add coconut oil and boil for 1 min 

- Serve hot with white rice 

STEP BY STEP PICTURES

Add in chopped cabbage in a cooker 

Add in garlic pods 

Add in moong dhal  

Add water and allow to boil for 2 to 3 whistles 

Once boiled it looks like this only 

Using spatula smash everything

In a mixie jar add in green chilli 

Add in jeera seeds 

Add in cashews 

Add in grated coconut 

Add in salt 

Grind everything to a smooth paste 

Add the grinded paste into cooked cabbage 

Add in water and adjust the consistency 

Add in coconut oil and allow to  boil for 2 to 3 mins 

Once boiled serve with white rice, appalam and pickle 

VARIATIONS 

- Cabbage can be replaced with snake gourd, bottle gourd, chow chow and any spinach varieties

SERVING SUGGESTIONS 

- Serve with hot rice with appalam or pickle 

Try out this interesting cabbage kootu and share the picture with us in suruthyscookbook@gmail.com

Do try out and give us your valuable feedback in a comments below 

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COCONUT ADAI (THENGAI ADAI)

 THENGAI ADAI (COCONUT ADAI)

Thengai adai is one of the yummy receipe which my mom does. I learnt it from my mom. She makes the yummiest adai. My kids like this very much. In the beggining i dint get the perfect taste of how my mom did but i do it often and now iam getting the perfect taste. Here iam sharing the receipe. 

                 

INGREDIENTS 

Coconut(grated) - 1/2 cup 
Idli rice - 1 cup 
Red chillies - 5 to 6 
Tamarind (soaked)- small lemon size 
Salt - to taste 
Jaggery - 1 tbsp
Oil - 1 tsp and for making adai 
Mustard - 1 tsp 
Curry leaves - 1 strand
Channa dhal(soaked) - 3 tbsp 

PROCEDURE 
- Soak the idli rice in hot boiling water for 3 to 4 hours 
- Grind the soaked rice with coconut,red chillies, tamarind, jaggery, salt into thick smooth paste. 
- Add in soaked channa dhal 
- Add in tempering (tempered with oil, mustard, curry leaves) into the dough 
- Mix everything evenly 
- Take the plantain leaf spread some oil and take a handfull of dough and spread into thin patty. 
- Place it over tawa and cook till it is golden on both the sides. 
- Serve hot with butter, sambar, etc.,

STEP BY STEP PICTURES 

Soak the idli rice in hot boiling water for 3 to 4 hours 

  

Grind everything with the soaked rice 

Grind into  thick smooth paste 

Add in soaked channa dhal 

Add in tempering to the dough 

Take the batter and spread evenly in a plantain leaf 

Transfer the spread batter in a tawa and roast till it is golden brown on both the sides 

Hot coconut adai is ready to serve with butter

Try out this interesting receipe  and share the picture with us in suruthyscookbook@gmail.com

Do try out and give us your valuable feedback in a comments below 

Do share the pictures in instagram or facebook and tag us 

Thank you all for the love and  support and keep supporting