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Wednesday, December 06, 2017

Cheese Paratha Recipe | Cheese Stuffed Paratha - Video Recipe

stuffed paratha
Cheese Stuffed Paratha Recipe 

Parathas are all time favorite dish of everyone and it makes a filling choice on any time of day like breakfast, lunch, snack or dinner. Stuffed cheese parathas are especially kids favorite as they love the irresistable cheesy gooey divine taste of this paratha. Its very easy to prepare this delicious paratha at home for a wholesome nutritious meal. The inside stuffing is prepared with grated cheese, flavorful spices and vegetables. Check out the easy recipe here!

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To make dough

  • Wheat flour - 2 cups
  • Ajwain - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Mint & coriander leaves - handful
  • Oil - 1 tbsp
  • Salt to taste

To make cheese stuffing

  • Grated cheese - 1 cup
  • Sliced onion - 1/2 cup
  • Sliced capsicum - 2 tbsp
  • Sliced green chilli - 1 tsp
  • Pepper pwd - 1/2 tsp
  • Red chilli flakes - 1/2 tsp
  • Oregano - 1/2 tsp
  • Chat masala pwd - 1/2 tsp
  • Salt - 1/2 tsp

To make Paratha

  • Butter - 2 tbsp
  • Oil to cook paratha


To prepare dough

  1. Slice onions, capsicum, green chilli, coriander and mint leaves.
  2. In a mixing bowl, add 1 cup of warm water.
  3. Add salt, ajwain, cumin seeds, mint, coriander leaves and mix well.
  4. Add wheat flour little by little and knead.
  5. Add 1 tbsp of oil and knead to smooth soft dough.
  6. Let the dough rest for 5 mins.
  7. Divide it to equal sized balls.

To prepare cheese stuffing:

  1. In a small mixing bowl, add grated cheese.
  2. Add sliced onion, green chilli, capsicum, salt, pepper pwd, red chilli flakes, oregano, chat masala pwd and mix well.
  3. Spicy cheese stuffing is ready.

To prepare paratha

  1. Take a dough ball, dust it with flour.
  2. Roll it with rolling pin to thick round disc.
  3. Add 2 to 3 tbsp of cheese stuffing.
  4. Close and seal the edges as shown in video.
  5. Sprinkle flour and roll it to smooth thick round paratha.
  6. Heat a griddle.
  7. Melt a spoon of butter on hot griddle.
  8. Place paratha and cook on both sides.
  9. Drizzle few drops of oil and fry paratha till it turns golden brown.
  10. Remove from flame.
  11. Repeat the same for the other dough balls.
  12. Lipsmacking delicious cheese stuffed paratha is ready.
  13. Enjoy hot with spicy curry or any dip of your choice.

stuffed paratha

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நாட்டு கோழி குழம்பு | Nattu Kozhi Kulambu | Natu Kozhi Gravy (Chicken Gravy)

natu kozhi kulambu
Nattu Kozhi Gravy

Today's recipe is an amazingly delicious chicken curry that tastes so exotic and prepared with country chicken and flavorful spices. This traditional south Indian style of chicken gravy pairs up great with steamed rice, idli, dosa, chapati, parotta, etc. In this recipe the country chicken is cooked along with freshly ground masala. Try out this extremely tasty chicken gravy with the below video recipe!

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  • Nattu kozhi / country chicken - 1 kg
  • Turmeric pwd - 1/2 tsp
  • Gingely oil - 3 tbsp
  • Cumin - 1/2 tsp
  • Cinnamon - 1 small stick
  • Cloves - 4
  • Cardamom - 1
  • Green chilli - 2
  • Onion - 2
  • Tomato - 2
  • Ginger garlic paste - 1 tbsp
  • Mint & coriander leaves - handful
  • Red chilli pwd - 1 tsp
  • Coriander pwd - 2 tsp
  • Saunf pwd - 1/2 tsp
  • Pepper pwd - 1/2 tsp
  • Garam masala pwd - 1/2 tsp
  • Salt to taste


  1. Clean the chicken. Wash and drain water completely.
  2. Add salt, turmeric pwd, oil and coat the chicken pieces.
  3. Allow to marinate for 30 mins.
  4. Heat gingely oil in pressure pan.
  5. Add cumin, cinnamon, cloves, cardamom and wait to splutter.
  6. Add green chilli, sliced onions, salt and saute until onions are light brown.
  7. Add ginger garlic paste and saute for a minute.
  8. Add sliced tomato and cook until oil separates.
  9. Add mint and coriander leaves.
  10. Add marinated chicken and stir well.
  11. Add red chilli pwd, coriander pwd, saunf pwd and combine.
  12. Cook the chicken in low flame without covering with lid.
  13. Now you can see the chicken has absorbed the masala well.
  14. Add 2 cups of water.
  15. Cover and pressure cook for 5 whistles or until the chicken is cooked tender.
  16. Once the pressure goes off, open the lid.
  17. Stir the masala well.
  18. Add garam masala pwd, pepper pwd, coriander and curry leaves.
  19. Turn off flame.
  20. Hot & spicy delicious nattu kozhi masala/ gravy is ready.
  21. Transfer to serving bowl.
  22. Enjoy hot with idli, dosa, chapati or even with rice dishes.
natu kozhi curry

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Tuesday, December 05, 2017

Mint Rice Recipe | Mint Pulao | How to make Mint Pulao - Video Recipe

mint pulao
Pudina Rice 

Mint pulao or pudina rice is a very simple and flavorful one pot meal recipe, which is very quick to prepare. This fragrant rice smells irresistable with the fresh wonderful aroma of mint leaves. It makes a perfect dish for lunch box or for picnics. It pairs up great with onion raitha, chicken curry or any simple curry. Check out this mouth-watering yummy pudina rice video recipe here!

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  • Basmati Rice - 1 & 1/2 cup
  • Mint leaves - a bunch
  • Coriander leaves - 1/2 bunch
  • Ginger - small piece
  • Green chilli - 3 to 4
  • Garlic - 4
  • Ghee - 2 tbsp
  • Oil - 2 tbsp
  • Cashewnuts - 6
  • Cumin seeds - 1/2 tsp
  • Bay leaf - 1
  • Cinnamon - a small stick
  • Cloves - 4
  • Nutmeg crushed - 1/2 tsp
  • Javithri - 1
  • Onion - 2
  • Tomato - 1
  • Sliced carrot, peas, potato - 1 cup
  • Fresh lemon juice - few drops
  • Salt to taste


  1. Wash and soak basmati rice in water for 5 mins.
  2. Drain and set aside.
  3. Wash & chop mint and coriander leaves.
  4. Add chopped mint, coriander leaves, green chilli, grated ginger and garlic to blender.
  5. Add 1/4 cup of water and grind to fine smooth paste.
  6. Keep it aside.
  7. In a pressure pan, heat ghee and oil.
  8. Add cashewnuts and roast to golden.
  9. Drain and set aside.
  10. Add cumin seeds, bay leaf, cinnamon, cloves, nutmeg and javithri.
  11. Allow to crackle.
  12. Add sliced onions and salt.
  13. Saute until transculent.
  14. Add sliced tomatoes and cook for 2 minutes.
  15. Add carrot, peas and potato and continue tossing.
  16. Add basmati rice (step 2) and saute for a minute.
  17. Now add the mint leaves paste (step 6) and combine.
  18. Squeeze few drops of lemon juice.
  19. Add 2 and 1/2 cups of water and combine.
  20. Taste and adjust salt and seasonings.
  21. Close the lid and pressure cook for 1 whistle in high flame. Simmer the flame for 5 mins and turn off flame.
  22. Once the pressure goes off, open the lid and fluff the rice gently.
  23. Garnish with roasted cashewnuts and coriander leaves.
  24. Flavorful delicious Mint pulao is ready.
  25. Enjoy hot with onion raitha or spicy curry.

mint pulao
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