(BASIC STOCK RECIPE),Thuthuvalai Kuzhambu Re

Soft Layered Chapathi Recipe / How to Make Layered Paratha

Have you tried square chapathi with layers inside them ? Today’s recipe is soft layered chapathi, a flaky flat bread popular in India and Pakisthan. Another name for layered chapathi is Ghadichi chapathi. You can make this chapathi / paratha in triangle shape or square shape like I did. This multilayered chapathi is crispy on outside and soft on inside. My mom used to make this often at home and this is my appa’s favourite. You can pack this square shaped layered paratha for kids lunch box. Beginners can also try this chapathi at home. Making layered paratha is not that difficult, but you need little patience. You can serve with any side dish of your choice, I had it with potato kurma. I will post the recipe for potato kurma tomorrow. Today I will show how to make layer paratha at home. Also check my other roti recipes in my blog.

Ingredients for soft layered chapathi recipe Preparation time : 30 mins Cooking Time: 30 mins Serves:5 • 1 Cup of Whole Wheat Flour • 1/2 Cup +1 Tbsp of Warm Water • 3 Tsp of Oil or as needed • Salt to taste • 1 Tsp of Flax Seed Powder (Opt) Method for soft layered chapathi • In a bowl, mix flour and salt. Make a well in the center and add water and 2 tsp of oil in it. Mix well with a fork. After few mins, keep mixing with hands until you get soft pliable dough. Apply a tsp of oil and knead it until you get smooth texture. Cover it with a damp cloth and let it stand for 30 mins. Make balls out of the dough.

• Place a ball on the rolling board. Dust it with some flour and start rolling it into 4” diameter. Apply some oil on top with your fingers, sprinkle some flour on it. • Fold the chapathi one-third on one side and fold it one third on other side so that they overlap each other. • Fold it again one third on both sides.You will get square shaped dough. Roll it carefully to get square shaped chapathi as shown in the pic. Do the same for the rest of the dough. • Heat tawa or griddle over medium heat. Now cook the chapathi in medium heat. When bubbles starts appearing, apply oil and flip it to the other side.Let the other side also get cooked. • Hot and soft yummy layered chapathi are ready to cook. Tips • You can also make triangle shape paratha by following the same method. • Serve with raita or curry or pickle • Adding flax seed powder is optional. Tags: layered chapathi, soft layered chapathi Recipe, layered chapathi recipe, how to make layered chapathi, prepare layered chapathi, layered paratha recipe, how to make layered paratha, square layered paratha, paratha recipes, chapathi recipes. ghadichi chapathi recipe, easy lunch box ideas.

HOMEMADE VEGETABLE STOCK (BASIC STOCK RECIPE)

Homemade vegetable stock always tastes better, preservative free and cheaper than canned one in stores. The use of vegetable stock can adds flavor and nutrition to many recipes. Making a basic vegetable stock recipe is really simple but it is time consuming. All you have to do is add some vegetables to water, after about an hour of simmering, just strain out the vegetables and the resulting liquid is vegetable stock. Onion, garlic, celery and carrot are the base ingredients to vegetable stock preparation. You can customize this vegetarian stock, by adding any fresh herbs like oregano or dill or basil. Feel free to add vegetable trimmings, such as carrot peelings, potato peelings and other discards.

Basic Vegetable stock is an all-purpose stock that can be used as a soup base or to make sauces, risottos or pilafs. Another variation of making vegetable stock, is to roast the vegetables at 425º F for 45 mins before adding them to water. Regarding salting to stock, in addition to little salt, I used splash of tamari because it adds a nice flavor and a color. Try this homemade stock recipe at home and let me know how you liked it.

How to make Homemade Vegetable Stock Recipe Ingredients for Homemade Vegetable Stock Preparation Time : 10 mins Cooking Time: 1 hr Serves: 5 cups • 1 Tbsp of Olive Oil • 1 Red Onion, Roughly Chopped • 2 Celery Ribs, Chopped • 2 Medium Size Carrots, Chopped • 8 Cups of Water • 2 Garlic Cloves, Crushed • Few Parsley Leaves • 1 Large Bay Leaf • 1/2 Tsp of Black Pepper • 1 Tbsp of Tamari or Soy Sauce Method for Homemade Vegetable Stock • Heat the olive oil in a large stock pot, in a medium flame, add onion, celery and carrots. Cover and cook until it slightly softened about 5 mins. • Add the water, garlic, parsley, bay leaf, peppercorns, tamari and salt to taste. Bring to a boil, then simmer it, uncovered for 1 hour to reduce the liquid, this is to bring out the flavors of the vegetables. • Strain through a fine-mesh sieve into another pot, press the liquid out of the vegetables with the back of a large spoon. • Vegetable stock is ready to use. Tips • Store it in an airtight container and keep it in the refrigerator. It will stay good for 3 days. • Always cook in a low flame, so that flavors of vegetables comes out. • Fresh herbs gives you a flavor boost to stock. • Adding tamari to stock gives you umami taste. Tags : vegetable stock, homemade vegetable stock recipe, homemade vegetable stock, basic vegetable stock recipe, how to make vegetable stock at home, prepare vegetable stock, vegetable broth recipe, vegetable broth Thuthuvalai Kuzhambu Recipe / Herbal Kuzhambu

Thuthuvalai kuzhambu is a traditional herbal kuzhambu(Stew)recipe which tastes divine and they are made with thuthuvalai leaves (Solanum Trilobatum / thai nightshade). I already postedthuthuvalai rasam recipe in my blog, they are good and instant remedy for cold and flu. This herbal kuzhambu recipe is a tasty rendition of tamil culture and village cuisine. When I was in India last year, my mom prepared this kuzhambu for me. Believe me, it has got nice taste and when you combined with rice and mixed with sesame oil( gingelly oil ) makes a wonderful lunch. This simply delicious thuthuvalai kuzhambu recipe goes well with appalam or papad orkootu . I had it with vazhaipoo kootu.

Health Benefits of Thuthuvalai Leaves

Good for asthma, tuberclosis and relives stomach pain caused by gas and heat. Improves mental ability and cure dullness of hearing. Also cures constipation, rheumatism and gastric problem. Increases blood flow.

Also check my other Kuzhambu / Curry Recipes

Manathakali Kai Kara Kuzhambu Vendhaya Kulambu Paruppu Urundai Kulambhu Thatta Payir(Karamani) Kara Kulambu Mochai Murungakai Kulambu Milagu Kuzhambu / Pepper Gravy Soya Chunks Mushroom Curry Creamy Spinach Vegetable Korma(Restaurant Style) Chickpeas Curry Vendakkai Puli Pachadi Kerala Avial / Aviyal Mushroom Spinach Gravy Allepey Mixed vegetable curry Beetroot Sambhar Green Onion Sambar Arachu Vitta Sambar Potato Masala for Poori Vendakkai Vatha Kulambu Tomato Rasam Kollu Rasam Thuthuvalai Rasam Tirunelveli Sodhi and Ginger Chutney Kerala Kadala Curry

How to make Thuthuvalai Kuzhambu Recipe

Ingredients for Thuthuvalai Kuzhambu Recipe Preparation Time : 15 mins Cooking Time: 20 mins Serves:4 • 1/2 Cup of Thuthuvalai Leaves (Tightly Packed) • 2 Tsp of Coriander • 1.5 Tsp of Black Pepper • 1 Tsp of Cumin • 1/2 Tsp of Sambhar Powder • 1 Handful of Small Onions (10 ) • 7 Garlic Cloves, Big • Lemon Size Tamarind • 1 Tbsp of Gingelly Oil • Salt to taste To Temper • 2 Tsp of Gingelly Oil • 1 Tsp of Mustard Seeds • 1 Tsp of Urad Dal • Few Curry Leaves Method for Thuthuvalai Kuzhambu Recipe • Soak the tamarind in hot water for few mins, then squeeze out the juice and keep it aside. • Heat a pan with oil, add thuthuvalai leaves, saute well until it shrinks and keep it aside. • Heat the same pan with oil, add coriander, black pepper and cumin, roast well until it turns color and aroma comes. Keep it aside. • Heat the same pan with oil, add small onion, garlic, saute well until it turns golden brown, add sambar powder, fry well and keep it aside. • Now grind all together to a fine paste ( the roasted leaves, spices, onion and garlic) • Heat a pan with oil, add all the ingredients listed under ” to temper” after mustard splutters, add tamarind water, ground masala, salt and little water, bring it to boil and simmer it for 10 mins until the kuzhambu turns thick. Check the salt and turn off the stove. • Hot and tangy kulambu is ready to serve. Tips • Look for any insects and wash the leaves well in water. • While removing the leaves from stem, use scissors. • Adjust spicyness and tangyness according to your taste. Tags: Thuthuvalai kuzhambu, thuthuvalai kuzhambu recipe, kuzhambu recipe for rice, herbal kuzhambu recipe, thuthuvalai rasam, thuthuvalai recipe for cold, thuthuvalai health benefits, solanum trilobatum recipe, south indian kulambu recipe, iyer kuzhambu recipe, kulambu recipe for rice.