Indian Vegetarian Recipes
Missa Paratha
Missa Paratha (Kala Chana Paratha Roti)
Equipment
-
Blendtec Classic Blender
Ingredients
- ½ cup black gram flour Kala chana
- ⅓ cup whole wheat flour roti ka atta, use as needed
- ½ inch ginger chopped
- 1 green chili chopped adjust to taste
- ½ tsp salt
- ⅛ tsp asafetida hing
- ½ tsp cumin seeds jeera
- 3 tbsp oil for cooking
Instructions
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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.
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Mix all the ingredients for paratha together, whole wheat flour, cumin seeds, salt, and asafetida.
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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.
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Dived the dough into 6 equal parts, oil your palm and roll them between your palms, to make them round petties.
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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.
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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.
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Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
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The paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula.
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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.
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Repeat same process for the remaining.
Notes
The post Missa Paratha appeared first on Manjula’s Kitchen.
Indian Vegetarian Recipes
Sweet Potato Payasam recipe

Sweet potato payasam, also known as Sakkaravalli kizhangu paysam, is a sweet kheer made with sweet potato, moong dal, and jaggery as its main ingredients. I was planning to post my mom’s version of sweet potato curry with jaggery. Though i am not a big fan of this, but mom makes it very nice, and my sister, my mom, and my grandma will feast on this during the festival time. It will taste more like a halwa. I will post this sometime. I just casually tried, as a few sweet potatoes have been lying in my kitchen for a week. Since many of us will have this veggie left over after Pongal festival, I thought we could use it for making payasam for kannu pongal. Check out my
Sweet potato payasam recipe

Sweet Potato payasam
Ingredients
- 2 Sweet Potato
- ¼ cup Moong dal
- ¾ cup Jaggery
- Cashew nuts few
- 2 tsp Ghee
- ½ tsp Cardamom powder
- ½ cup Milk optional
Instructions
-
Peel the skin of the sweet potato, wash it, and chop it into big chunks.
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In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.
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Add 2 cups of water to this and pressure cook this for 3-4 whistles.
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In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.
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Meanwhile, mash the cooked sweet potato and moong dal mixture.
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Add 1 cup water as it will be thick. Add the jaggery water to this.
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Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
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Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.
-
I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.
Notes
2. The payasam tends to thicken more so add milk if you are consuming it later.
3. Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.
4. You can add 1/2 cup of first coconut milk instead of milk to this sweet potato payasam.
Method:
- Peel the skin of the sweet potato, wash it, and chop it into big chunks.
- In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.
- Add 2 cups of water to this and pressure cook this for 3-4 whistles.
- In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.
- Meanwhile, mash the cooked sweet potato and moong dal mixture.
- Add 1 cup water as it will be thick. Add the jaggery water to this.
- Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
- Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.
- I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

- I added 1/2 cup of jaggery, but I found the payasam to be less sweet, so I have increased the quantity in the ingredients list.
- The payasam tends to thicken more so add milk if you are consuming it later.
- Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.
- You can add 1/2 cup of first coconut milk instead of milk.
The post Sweet Potato Payasam recipe appeared first on Jeyashri’s Kitchen.
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