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Indian Vegetarian Recipes

Missa Paratha

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Missa Paratha (Kala Chana Paratha Roti)

Missa paratha is a traditional North Indian bread. At our house, this recipe was a staple. Adding spices to the dough makes these parathas very enjoyable. Missa Paratha is often mistaken by besan ka paratha. Missa atta (flour) is made with whole gram with the skin on and besan is made with split gram without skin. This makes a very noticeable difference in the flavor and texture of the paratha. This bread is healthy and a better substitute for people who are diabetic. I decided to use whole chana instead of buying the flour, which is not readily available. This also gives a better taste. You can also try spices of your choice. These parathas pair well with gravy-based dishes like Mixed Dal and Aloo Tamatar. Finish this great meal with Salted Mint Lassi, which is a good complement. I also enjoy these parathas with a simple cup of hot chai. This recipe will make 6 parathas.
Course Bread
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 parathas

Ingredients

  • ½ cup black gram flour Kala chana
  • cup whole wheat flour roti ka atta, use as needed
  • ½ inch ginger chopped
  • 1 green chili chopped adjust to taste
  • ½ tsp salt
  • tsp asafetida hing
  • ½ tsp cumin seeds jeera
  • 3 tbsp oil for cooking

Instructions

  • Soak chana for about 4 hours. Grind the chana with ginger and green chili to the paste using water as little possible. I used about 1/2 cup of water.
  • Mix all the ingredients for paratha together, whole wheat flour, cumin seeds, salt, and asafetida.
  • Make the dough mixing everything together if needed add more flour, knead the dough. Oil your both palm and roll the dough between your palms.
  • Dived the dough into 6 equal parts, oil your palm and roll them between your palms, to make them round petties.
  • Roll dough ball into a 3” circle. Spread about 2 drops of oil and pull the edges of the dough to wrap. Repeat to make all six balls.
  • Roll the patty in dry whole-wheat flour. Press it a little and start rolling on a clean surface to about 6 inches in diameter.
  • Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
  • The paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula.
  • Flip it again and lightly press it with a spatula. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
  • Repeat same process for the remaining.

The post Missa Paratha appeared first on Manjula’s Kitchen.

Indian Vegetarian Recipes

Brinji recipe | Veg Brinji sadam

Brinji recipe | Veg Brinji sadam – One pot vegetable rice with coconut milk – South Indian brinji rice recipe with full video and step-by-step pictures.

Brinji is a popular rice variety served at weddings in Tamilnadu. Basmati rice is cooked along with vegetables. The addition of coconut milk and fried bread gives an excellent taste to this rice. I have very nostalgic memories of this Brinji rice. Those days amma never makes veg biryani or any masala rice at home. So whenever amma attends any wedding at her close friend’s house, she packs this Veg brinji from the Kalyana veedu. We call it Kalayana veetu brinji sadam.

Typical onion raita and a plain kurma pair well with this brinji sadam. The main flavoring for this brinji recipe is the addition of bay leaf, fennel seeds and stone flower(kalpaasi), and mint leaves. I have been trying to get a perfect recipe for a long time. Even I spoke to some caterers and got some tips. I tried this a few times at home and finally arrived at a perfect recipe.

I have posted Kuska recipe in Jeyashris kitchen. That one is similar to this but made using seeraga samba rice and without the addition of any veggies. If you have guests and want to make a delicious meal just try out this recipe. I am sure your guests will be delighted with joy. You can also pair this with any kurma too

Also check out, Hyderabadi dum biryani, Kuska recipe, Pressure cooker paneer biryani, Chole biryani, Thakkali biryani, Seeraga sambar rice veg biryani, Mushroom biryani, and Chettinad urulai biryani

Do try out this recipe and let me know how it turned out. Also follow Jeyashris kitchen on Facebook, Instagram and subscribe to Jeyashris kitchen on Youtube.

Brinji recipe – How to make Brinji

Veg brinji recipe

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Birinji recipe

South wedding style Brinji recipe, one pot vegetable rice
Course Lunch, Main Course
Cuisine Indian, South Indian
Keyword Biryani recipe, one pot meal
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Jeyashri suresh

Ingredients

  • 1.5 cup basmati rice
  • 1 cup mixed vegetables
  • 2 tbsp oil
  • 1 tbsp ghee
  • 4 pieces bread sliced fried
  • 2 tbsp roasted cashew nuts
  • 1 tbsp ginger garlic paste
  • 2 tsp fennel seeds
  • 1 tsp stone flower | kalpaasi
  • 3 bay leaf
  • 2 onions
  • 1 tomato
  • 2 green chili
  • 4 tsp red chili powder
  • ½ tsp turmeric powder
  • Salt as needed
  • 2 cups of water
  • 1 cup coconut milk
  • ¼ cup finely chopped mint leaves and coriander leaves

Instructions

  • Wash the basmati rice and keep it aside for 20 minutes.
  • Cut the edges of the bread, cut them into cubes and deep fry it and keep aside.
  • Alternatively you can pan fry this too.
  • In a Heavy bottomed deep pan add 2 tbsp of oil and 1 tbsp ghee.
  • Add the bay leaf, fennel seeds, stone flower and green chilis
  • Saute for a minute and add the thinly sliced onions.
  • Cook till it becomes translucent.
  • Now add the ginger garlic paste to this.
  • Saute till the raw smell of the garlic goes off.
  • Now add the sliced tomato.
  • Cook till the tomatoes turn mushy.
  • Add red chili powder,salt and turmeric powder.
  • I added 4 tsp of red chili powder. Since we are adding coconut milk it won’t be too spicy. But if your red chili powder is very hot, lessen accordingly.
  • If needed you can add 1 tsp of biryani masala or garam masala too. I didn’t add though.
  • Now add the veggies. I added carrot, beans and peas.
  • You can add potato too. Cauliflower will become mushy, so I don’t prefer adding it.
  • Mix well and add the finely chopped mint leaves and coriander leaves.
  • Combine well and add the washed rice.
  • Now add in 2 cups of water and 1 cup coconut milk. I am using store bought coconut milk for this Brinji recipe.
  • Mix well and cover this with a lid.
  • Stir in between.
  • Once the water it almost absorbed, place the pan on a dosa tawa.
  • Let this sit on the heat for 10 minutes.
  • Switch off the flame.
  • After 5 minutes open the lid.
  • Now add the roasted cashew nuts and fried bread slices.
  • Gently mix from the sides without breaking the rice.
  • Birinji is ready to serve.
  • Serve with salna or onion raita.

Video

Notes

1. Adding coconut milk is a must for this recipe, so do not miss it.

2. Tempering with fennel seeds, stone flower, and bay leaf adds flavor to the birinji, so use good quality whole spices.

3. Fried bread gives the exact taste of Kalyana veetu Birinji recipe.

  • Wash the basmati rice and keep it aside for 20 minutes.
  • Cut the edges of the bread, cut them into cubes and deep fry it, and keep aside.
  • Alternatively, you can pan fry this too.
Brinji recipe
  • In a heavy bottomed deep pan add 2 tbsp of oil and 1 tbsp ghee.
  • Add the bay leaf, fennel seeds, stone flower, and green chilis
Veg brinji sadam
  • Saute for a minute and add the thinly sliced onions.
  • Cook till it becomes translucent.
Veg brinji sadam
  • Now add the ginger-garlic paste to this.
  • Saute till the raw smell of the garlic goes off.
Veg brinji sadam
  • Now add the sliced tomato.
  • Cook till the tomatoes turn mushy.
Brinji recipe
  • Add red chili powder, salt, and turmeric powder.
  • I added 4 tsp of red chili powder. Since we are adding coconut milk it won’t be too spicy. But if your red chili powder is very hot, lessen accordingly.
  • If needed you can add 1 tsp of biryani masala or garam masala too. I didn’t add though.
  • Cook for 2 minutes.
Veg brinji sadam
  • Now add the veggies. I added carrot, beans, and peas.
  • You can add potatoes too. Cauliflower will become mushy, so I don’t prefer adding it.
Veg birnji rice
  • Mix well and add the finely chopped mint leaves and coriander leaves.
brinji rice
  • Combine well and add the washed rice.
brinji recipe
  • Now add in 2 cups of water and 1 cup of coconut milk. I am using store-bought coconut milk for this Brinji recipe.
  • Mix well and cover this with a lid.
  • Stir in between.
  • Once the water is almost absorbed, place the pan on a dosa tawa.
  • Let this sit on the heat for 10 minutes.
Brinji recipe
  • Switch off the flame.
  • After 5 minutes open the lid.
  • Now add the roasted cashew nuts and fried bread slices.
Veg brinji sadam
  • Gently mix from the sides without breaking the rice.
  • Brinjii is ready to serve.
  • Serve with salna or onion raita.
brinji sadam
  1. Adding coconut milk is a must for this recipe, so do not miss it.
  2. Tempering with fennel seeds, stone flower and bay leaf add flavour to the brinji, so use good quality whole spices.
  3. Fried bread gives the exact taste of Kalyana veetu Birinji recipe.
Brinji recipe

The post Brinji recipe | Veg Brinji sadam appeared first on Jeyashri’s Kitchen.

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