Stuffed Carrot Paratha with Aloo Subji

>>  Sunday, August 26, 2012

When I was thinking about the third dish for the 30 mins meal mela, I remembered this recipe that I had long bookmarked. It was supposed to be for picnic food ideas and I couldn't do this theme when I had it earlier. So I thought I might as well do it now. The fact that it suited this theme was such a great coincidence.

I have never thought of stuffing this way as I can do the regular stuffing very well. So when I was telling my colleague that I made this way, she was surprised and asked if this was the way I normally do. I said it is not, but this recipe was supposed to be made this way and I wasn't about to change the method and lose the fun. If you must ask me, I was missing the fun part that comes when you actually stuff something inside a paratha and roll it out. There is no excitement about layering one roti over the other. But I guess it works out great for those who find it tough to roll out.
Anyway we had a great dinner. I wanted to make it very colourful and I was so happy seeing the pictures. As I write this, we will be away on vacation. It completely missed my thoughts that we will be travelling during this weekend. So all the posts are scheduled. Will be back to check on things

Sending this to my 30 Minutes Meal Mela

 Step by Step Pictures for Making the Carrot stuffing

 Making Aloo Subji

 For the parathas

Thought I will show you how all the three dishes were done at the same time!

Carrot Stuffed Paratha with Aloo Sabji

For the Carrot Stuffed paratha

For the paratha

Wheat flour - 1 cup
Salt to taste
Ajwain - 1/4 tsp
water to knead the dough

For the carrot filling

Carrot, grated - 1 cup
Chili powder - 1/2 tsp
Calt to taste
Ajwain - 1/4 tsp
Cumin powder - 1/4 tsp
Turmeric a pinch
Garam Masala - 1/4 tsp
Oil - 1 tsp

How to make the paratha

Take the flour in a wide bowl, add ajwain, salt and water to the flour and knead to a soft dough. Keep it aside.

To make the filling

Heat the oil in a non stick pan, saute the whole cumins, then add the carrot and saute well. Add the other spices and mix everything well.

Simmer for couple of minutes and keep it aside.

How to make the stuffed paratha

Divide the dough into equal balls. Dust and roll out into discs. Roll out two parathas. On top of one paratha, spread the filling and cover the other paratha over the top and seal well.

Heat a tawa and cook the parath with oil on all sides.

Aloo Sabji

Ingredients Needed:

Potato / Aloo - 3 medium
Salt to taste
Green Chilies - 2
Red chili powder - 1/2 tsp
Cumin whole - 1/4 tsp

How to make the aloo

Wash and slash the potatoes. Mw for 6 mins. soak in water and peel.

In a pan, add add, cumin seeds, when they splutter, add the cubed aloo along with all the spices. simmer with lid covered and cook for 5 - 7 mins

Serve it with Carrot stuffed parathas.


The aloo is supposed to be served very dry as this is a picnic pack. However you can add water and make it little liquid if you want it to be.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 19


Masoor Dal Tadka | Tarka Daal Fry with Masoor Dal

>>  Saturday, August 25, 2012

For the second day of cooking under 30 mins meal, I wanted to make something with Masoor dal. When I was first introduced to this dal a decade back, I was first taken in by its colour, then by the fact that after being cooked that beautiful colour is lost. My initial reaction was that of a sadness, thinking how can that pretty orange just disappears like that. The groceries in Madras know this dal as something from the North. So when I had asked them, they almost said something like, oh that north indians make their dal right. Little did they know that all sorts of dals are used so much in a typical north indian fare.

With just the rotis and some salads on side, you can get your hearty meal ready, all within 30 mins of cooking. As always when it's a dal the kids refuse to eat, so I have to feed them. Not that I don't feed them otherwise, when it is dal it takes more cajoling to get them eat. To my surprise, after tasting the first bite there was no denial of the fact that the dal and roti were tasting so good.

With lasoon or garlic, was my first attempt with this dal. And on top I had made it in microwave, it was such a wonderful experience. Lasuni Massor Dal really tastes yum! This time I have added something else to make it come out differently.
Masoor Dal Tadka
Masoor Dal Tadka
Sending this to my 30 Minutes Meal Mela
Tarka Daal
Tarka Daal

Masoor Dal Tadka

Ingredients Needed:

Masoor Dal - 3/4 cup
Toor Dal - 1/4 cup
Hing / Asafetida a pinch
Green Chilies - 2 long.
Salt to taste
Turmeric powder a pinch

For tempering

Oil - 1 tsp
Red chili powder - 1/2 tsp
cumin Seeds - 3/4 tsp

How to make the Masoor dal tadka,

Wash and soak the dals for 5 mins. Pressure cook with twice the amount of water with hing, turmeric powder and chopped chilies. Pressure cook for 2 -3 whistles.

Once the pressure subsides, remove the lid and continue cooking to get the dal thicker.

Meanwhile in a small pan, heat oil, add cumin seeds, then red chili powder. After a minute stirring, pour this on the simmering dal.

Cook till the dal is thick. This takes about 5 -7 mints.

Serve with Roti or Rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 19


Sabudana Khichdi | Sago Khichdi

>>  Friday, August 24, 2012

For the fourth week of Blogging Marathon, I took up 30 minutes meal, especiall having my Mela in mind. Under this theme one needs to make a complete meal with the accompaniment. It can't be just a side dish or just a main dish, you need to make a complete meal be it for breakfast, lunch or a dinner. I decided to make for all three times, with a dish that can be served on it's own, with subjis and then as a complete meal on it's own.

When I announced the 30 Mins Meal Mela, the idea was to collect recipes that one can make within 30 mins. Most of our cooking can be done within 30 mins, if one really plans well. Of course you can plan and many things to make it a complete meal. Depending on your requirement you can mix and match dishes that work out to be catering to your complete meal needs.
First on the list is a simple Khichdi made with Sabudana or Sago. This has been on my to do list for a long time. Each time being missed because of some reason or the other. Finally I decided I must make it and got a packet. Athamma finally decided she would soak as I wasn't even thinking about it. So couple of days back, she told me that I must cook something with it. I said I will soak them right away. I planned to make Khichdi for the next morning.

I knew it will be good as I have tasted what my colleagues have made. I never really expected it to turn out so good and liked by my folks. Hubby dear wanted this to be made regularly and yes I was so happy this turned out great. As I always thought, if one gets to eat such delicious food during fasting, then I am all for it!

The colleague who made this had made it during the fasting time and didn't add potato. Though this Khichdi is more famous with the potatos in it. So I decided I will do that way as well.

Sending this to my 30 Minutes Meal Mela

Sabudana Khichdi

Sabudana / Sago - 1 cup
Potato - 1 medium
Roasted Peanuts - handful
Oil - 2 - 3 tsp
Cumin seeds - 1 tsp
Green Chilies - 3 long
Turmeric powder a pinch

How to make the Sabudana Khichdi

Wash the sago couple of times and soak in three times of water overnight. Next day morning, change the water again and drain over a colander. This should be draining for long as it will tend to become sticky.

Microwave the potato for 6 mins after you have pricked it all over. Once done, soak in water to remove the peel and cube into smaller pieces.

Heat a non stick pan with 2 tps of oil, add cumin seeds and saute well. Now add roasted peanuts and saute for couple minutes. Then add chopped green chilies and potato pieces. Saute for couple of mins. Then add the drained sago.

Now add another tsp of oil and mix well. This way the sago will not get struck together or to the pan. Add turmeric and mix well.

After a minute, add another tsp of oil. Simmer for 5 mins with lid covered and your khichdi is done.


Make sure you add the oil in stages to make sure the sagos don't get sticky.

This does consume little more oil than you might want to use, however you can't help if you want the sago to be seperated.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 19


Methi Aloo Sabji | Methi Aloo Sukha Subzi

>>  Sunday, August 19, 2012

Today is the last in the series of Cooking with Greens. It is supposed to be mixed with tuber and naturally I had to select potato. I had planned on making something with Spinach and Potato, assuming I had Corn flour    / Makki with me. Only checking later which was quite late, did I realise I was mistaken. The recipe called for a makki roti layer on which this mix of palak and aloo with a lasan chutney as spread. I must tell you that it sounded so very tempting for the longest time that I was planning to make it. If only I had checked my stock.

Anyway when I got palak, I had got some methi as well. So decided to make some simple and quick Methi Aloo Subji for rotis for lunch. This gets done so quickly that you don't have to strain much. With the kids having a long weekend, I made this simple lunch for myself for Saturday. 

This is off for my 30 Minutes Meal Mela.

Step by Step pictures

Methi Aloo Subji

Ingredients Needed:

Potatoes - 2 medium
Fenugreek Leaves / Methi - 2 bunches
Cumin Seeds - 1 tsp
Turmeric powder a pinch
Red chili powder
Salt to taste
Oil - 2 tsp

How to make the Methi Aloo Subji

Wash and let the methi leaves drain on a colander.

Wash and pick the potatoes. Microwave for 8 mins. Soak in water and peel the skin. Cube into small pieces.

In a non stick pan, heat the oil, add the cumin seeds. When it splutters add the potato pieces. Saute well. Then add the turmeric powder, red chili powder. Combine everything well and simmer for 2 mins.

Now add the drained leaves to the pan, mix well. Cover with a lid and let it cook for 10 mins.

The dish should be very dry, so the water that is let out from the leaves should be cooked well.

Total cooking time for this subji is just about 15 - 20 mins. You will still have time to make rotis to make this a complete meal.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 19


Coriander Pulao | Kothamalli Pulao ~ Step by Step

>>  Saturday, August 18, 2012

For the second day on cooking with greens, I decided to make Kothamali sadam or rather pulao. I have only cooked as a mixed rice variety wherein the masala is typically very spicy and the rice is pre cooked and simply mixed. I have been wanting to make the pulao types, where you don't even have to bother about making sure the masala is cooked till done or keep stirring.

The pulao turned out really well and Athamma liked it very much. I made sure it had enough spice as I was simply serving it with Onion raitha. You can make a mild gravy to be served with this as well.

Tamil Style of making Kothamali Sadam

Kothamali Pulav / Coriander leaf Pulav


Rice - 1 cups
Fresh Coriander leaves - 1 cup
Fresh Peas - 1/2 Cup
Small onions / pearl onions - 1 Cup
Green Chilies - 4 - 5
Garlic - 5 cloves
Butter and Oil - 1 tsp each
Salt to taste
Garam masala - 2 pinches

How to make the pulao

Wash and soak rice for 15 mins.

Grind small onion, green chille, cleaned coriander leaves and garlic into a smooth paste with just enough water.

In a pressure cooker, add the ghee and oil mix, add the ground masala and cook till the water evaporates and the paste is cooked well. Then add the fresh peas and simmer.

Add salt and simmer for 5 mins. Now add the drained rice and 2 cups of water, sprinkle garam masala. Cover with lid and cook for 3 whistles or till done.

Once the pressure subsides, fluff with fork and serve with onion raitha.
This goes for my 30 Minutes Meal Mela

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 19


Related Posts Plugin for WordPress, Blogger...
Very Good Recipes
You can find my recipes on Very Good Recipes

Cooking 4 all Seasons

  © Blogger template Palm by 2008

Back to TOP