Saturday, June 16, 2018

Ragi Kuzhi Paniyaram-Finger Millet Sweet and Kara Paniyaram Recipe

Ragi paniyaram (both sweet and savory) makes a light breakfast and also a healthy snack. Today I am going to share with you both savory and sweet ragi paniyaram with whole finger millets. You can use even sprouted ragi for this recipe. I adapted the recipe from here and loved it very much that it became a regular feature in my kitchen. The paniyarams turn out soft every time without adding any baking soda or cooking soda. The leftover paniyaram batter can be used to make thick dosas also. The savory paniyaram tastes delicious with tomato chutney or kara chutney or mint chutney. The sweet ones can be had as such. Learn how to make delicious and healthy ragi paniyaram with this easy recipe today.

Ragi Kuzhi Paniyaram-Ragi paniyarams

Finger Millet/Ragi - Sweet and Kara Paniyaram

Finger Millet/Ragi - Sweet and Kara Paniyaram

 Prep Time : 30 mins (excluding soaking time)
 Cook Time : 10 mins 
 Serves: 3-4
 Recipe CategorySnacks-Breakfast
 Recipe CuisineIndian

   Ingredients needed

   For Paniyaram Batter

   Finger Millet - 1 cup
   Raw Rice - 3/4 cup
   Idli Rice - 3/4 cup
   Urad dal - 1/4 cup
   Salt to taste

   For Kara/Spicy Paniyaram

   Oil - 1 tbsp
   Mustard seeds - 1 tsp
   Bengal gram/kadalai paruppu - 2 tbsp
   Urad dal - 2 tbsp
   Whole black peppercorns - 1 tsp
   Salt to taste

   Shallots/pearl onions - 15
   Green Chilli - 1-2
   Ginger - 1/2 inch piece
   Coriander Leaves - 2-3 tbsp finely chopped
   Tender Curry leaves - a sprig

   Oil for frying paniyarams

   Sweet Paniyaram

   Paniyaram Batter - 1 cup
   Jaggery - 1/2 cup
   Coconut - 1/4 cup
   Cardamom - a generous pinch

   Ghee for frying paniyarams


Wash and soak raw rice, finger millet, idli rice, urad dal together for 3-4 hours.

Grind it to a smooth paste adding water gradually. The consistency of the batter should be that of idli batter. So do not add too much water.

Add little salt to the batter, mix well and ferment. As we are going to use the same batter for making both savory and sweet paniyarams, add less salt and leave it to ferment for 5 hours.

Now the batter is ready.

For making Savory/ salted paniyarams

Take needed batter, add salt to it and mix well.


Heat oil in a pan, add mustard seeds, when it sizzles, add bengal gram, urad dal and whole black pepper corns. You can also add broken cashew nuts if preferred.

how to make ragi paniyaram

When dal turns golden brown, add finely chopped pearl onions, finely chopped ginger and green chillies and curry leaves.

When onion turns transparent, add finely chopped coriander leaves, salt needed and remove from heat.

Mix it with the batter.

Ragi Kara Paniyaram

Heat paniyaram pan, add 1/2 tsp oil inside the cavities/holes.

finger millet kara paniyaram

Fill the holes with the batter. Cook covered on low heat.

ragi paniyaram recipe-ragi appe

Once you find the corners lifting up, flip it over to the other side with a spoon or paniyaram stick.

ragi appe recipe

Cook on low heat uncovered until done. Simply take a toothpick/paniyaram stick and insert it into the center of the paniyaram, if it comes out clean, it is done.

Serve paniyaram hot with any chutney of your choice.

ragi kuzhi paniyaram

How to make sweet paniyaram

I kept aside 1 cup of the batter to make sweet paniyarams. 1 cup of batter yields approximately  7 paniyarams.

ragi sweet paniyaram


Heat 2-3 tbsp of water, add jaggery (add a little more jaggery than mentioned if you want it very sweet) to it and dissolve it. Stain to remove any impurities in the jaggery.

Heat the jaggery again, when it starts to bubble, add grated coconut, cardamom powder and remove from heat.

finger millet sweet paniyaram

Mix it well and add to the paniyaram batter. Mix the batter well.

ragi sweet appam

Heat paniyaram pan, add 1/2 tsp of ghee in each of the holes.

Fill in all the cavities/holes with the sweet paniyaram batter.

ragi appe-finger millet sweet appe

Cook covered on low heat. When the corners starts to lift up, flip it over to the other side and cook uncovered until done. Enjoy warm sweet paniyarams as such.

how to make sweet paniyaram

Paniyarams make a healthy after school snack for kids. If you are searching for more healthy snacks like these, then check healthy snacks for kids.  If you love paniyarams, find more paniyaram recipes below -

Sweet Paniyaram 

Kuzhi Paniyaram 

Millet Kara Paniyaram 

Egg Paniyaram 

Instant Wheat flour paniyaram 

Sweet Appam 

Unniappam (Kerala recipes)

Rava Kara Kuzhi Paniyaram  (sooji)

If you have paniyaram pan, you can also make guilt free snack like vada, bonda etc.

South Indian Thayir Vadai 

Beetroot Kola Urundai

Lauki Kofta 

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Thursday, June 7, 2018

Capsicum Cheese Paratha Recipe-Bell Pepper Onion Cheese Paratha

Capsicum Cheese paratha is an Indian flatbread stuffed with bell pepper and grated cheese. It is great for breakfast, dinner or as a light lunch. On a different note, I am updating this blog after a long gap of more than a month, as I was holidaying in the United States and United Kingdom. My apologies for not answering to many of the comments and emails during that period. If time permits, I will try to answer atleast a few questions in the coming days. Back to capsicum cheese paratha, this paratha goes well with just plain curd/dahi, pickle or masala curd. Today we will learn two methods of making capsicum cheese paratha following this easy recipe with step wise pictures.

Capsicum Cheese Paratha

Capsicum Cheese Paratha

Capsicum Cheese Paratha

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves: 4 Parathas
 Recipe CategoryDinner-Breakfast-Parathas
 Recipe CuisineIndian

   Ingredients needed

   Wheat flour - 1 cup
   Rice flour - 1 tbsp (optional)
   Salt - 1/4 tsp
   Oil - 1 tbsp

   For the Stuffing

   Oil - 1 tbsp
   Carom seeds/Ajwain seeds - 1/4 tsp
   Garlic - 2 cloves
   Onion - 1
   Ginger-garlic paste - 1/2 tsp
   Capsicum/Bell Pepper - 1 cup (all colors)
   Salt needed
   Chilli powder - 1/2 tsp
   Turmeric powder - 1/4 tsp
   Coriander powder - 1 tsp
   Roasted cumin powder - 1/2 tsp
   Kitchen king masala - 1/2-3/4 tsp
   Coriander Leaves - 2 tbsp finely chopped
   Cheese mozzarella - 1/3 cup

   Oil for tawa frying parathas


Mix wheat flour, salt, rice flour and oil together. Add warm water gradually and make a soft dough just as you make for chapatis. The dough should not stick to your hands. Knead the dough well and let it rest for 20 minutes.

Chop bell pepper into very small pieces. Finely chop onion and garlic.

Heat oil in a pan, add carom seeds, when it sizzles, add garlic and onion. Saute until onions turn translucent. Add ginger garlic paste and saute for a few more minutes.

Add chopped bell peppers, chilli powder, turmeric powder, coriander powder, cumin powder, kitchen king masala powder or garam masala powder and salt needed.

Cook for a few minutes until bell pepper turns a little tender. Add finely chopped coriander leaves and leave it to cool.

how to make bell pepper cheese paratha

Once it cools completely, add grated cheese and mix well. (Do not add cheese when the mixture is hot.)

bell pepper cheese paratha recipe


Now we will make the parathas - I have given two methods below. You can follow any one which is comfortable for you.

Method 1

Grease your hands with oil and knead the dough well again.

Divide the dough into 8 equal parts. Make smooth balls from the dough. Take 2 balls and roll out each into a small circle (approximately 4-5 inches in diameter). You can dust rice or wheat flour to prevent the dough from sticking to the rolling pin or board.

Place a little stuffing on the top of a rolled out circle and spread the stuffing evenly leaving the corners. (see picture below)

how to make cheese stuffed paratha

Then place another rolled out dough on top of it and seal the corners by pressing it lightly.

Now roll it out gently with the stuffing inside to a circle approximately 7 inches in diameter dusting wheat flour. Repeat the same for the rest of the dough.

how to make stuffed paratha

Method 2

Divide the dough into 4 equal parts and make smooth balls out of it.

Roll out a ball into a circle, place a little stuffing on the center. Bring the corners or edges together and seal it well with the capsicum cheese stuffing inside.

Now dust flour and roll it out into a circle approximately 7 inches in diameter.

Bell Pepper Onion Cheese Paratha

How to cook parathas

Heat a tava and put the rolled out paratha on it. Wait for bubbles to appear, apply a tsp of oil (oil + ghee mixed) on the top and flip it over to the other side. Cook both sides well until brown spots appear.

Capsicum Cheese Paratha Recipe

Enjoy delicious capsicum cheese paratha warm with curd or any pickle.

Check more Paratha Recipes

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post.Thank you!  I would love to hear from you, please feel free to share your feedback with photos to 

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Thursday, April 26, 2018

Methi Chole Recipe-Methi Chick Pea Curry-Methi Channa Sabzi

Methi Chole is a very delicious curry prepared with fresh fenugreek leaves (methi leaves) and chick peas. It pairs well with both rice and phulka/chapati. This curry is very nutritious, rich in fiber, protein and vitamins. Today we will learn how to make Punjabi Methi Chole masala following this easy recipe with step wise pictures. 

Methi Chole-Methi Chick Pea curry

Methi Chole

Methi Chole

 Prep Time : 30 mins
 Cook Time : 20 mins 
 Serves: 2-3
 Recipe CategorySide Dish
 Recipe CuisineIndian

   Ingredients needed

   Chick peas - 3/4 cup
   Fenugreek leaves - 2 cups tightly packed
   Onion - 1 cup chopped
   Tomato Puree - 1 cup
   Ginger-garlic paste - 1 tsp
   Salt needed

   Spice Powder

   Turmeric powder - 1/4 tsp
   Coriander powder - 2 tsp
   Roasted Cumin powder - 3/4 tsp
   Red chilli powder - 1 tsp
   Garam masala powder - 1/2 tsp
   Dry mango powder/amchur powder - 1/2 tsp

   For the seasoning

   Oil - 2 tbsp
   Cumin seeds - 1 tsp
   Red chilli - 2
   Hing - a generous pinch

   For Garnishing

   Coriander leaves


Pick and clean methi leaves (This is more most time consuming and hectic part). You can use the very tender stems also. Wash and chop it finely.

If using dry chick peas, wash and soak it overnight and pressure cook with a little salt and water for 3-4 whistles until soft. Keep it aside. If using canned chick peas, just rinse it.

Grind 3 - 4 raw tomatoes (we need 1 cup of tomato puree) and keep it ready.

Finely chop onions.


Heat oil in a pan, add cumin seeds, hing and red chillies.

how to make methi chole sabzi/curry

When cumin seeds sizzles, add finely chopped onions. Saute until onions turn light golden brown. Add salt to speed up the process.

Punjabi methi chole

Add ginger garlic paste and saute for a few more minutes.

Add chopped fenugreek leaves and cook on low heat until they wilt.

Methi Chick Pea Curry

Add tomato puree.

methi bhaji channa sabzi

Add all the spice powders, salt needed and cook until the rawness of the tomato goes and the mixture changes color.

methi channa sabji

Add cooked chick peas along with a little water in which it was cooked and mix well.

Mash a few chickpeas and cook on low heat for a few minutes. This is a semi gravy, so do not add too much water.

methi chickpea curry

Garnish with coriander leaves and serve with rotis, parathas or with rice.

Methi Chole Recipe

Our Lunch that day - Phulka, plain dal/paruppu, potato capsicum sabji, cucumber raita/pachadi, methi chole, rice and pickle.

Indian Lunch Ideas-Easy Lunch Menu-Vegetarian Lunch

Refer more Methi Bhaji Recipes from Padhuskitchen.

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Tuesday, April 24, 2018

Peanut Ladoo Recipe-Groundnut Sesame Seed Coconut Laddu with Jaggery

Peanut sesame seed coconut laddu is very nutritious, healthy and easy to prepare. You just need 3 main ingredients for making this laddu.  I love snacking on these healthy guilt free laddus. As these laddus contain peanuts, jaggery and sesame seeds, they are rich in protein and iron. These guilt free laddus can be had as a snack, can be given to children as after school snacks or can be packed in their snack boxes. I often make and stock these kinds of healthy laddus at home to snack in between meals. I adapted the recipe from here. What I loved is the addition of ganthoda powder. Ganthoda/Peppermaul powder is made from the root of long pepper. It is said to help joint pains and gastric troubles. Today we will learn how to make nutritious peanut laddu with jaggery, sesame seeds (til) and dry coconut following this easy recipe with step wise pictures.

Peanut Ladoo-peanut coconut laddu

Peanut Ladoo Recipe

Peanut Ladoo Recipe

 Prep Time : 15 mins
 Cook Time : 15 mins 
 Serves: 20-21 Peanut Ladoos
 Recipe CategoryHealthy Snacks
 Recipe CuisineIndian

   Ingredients needed

   Peanuts - 1 cup
   Dry Coconut - 1 cups
   Sesame seeds - 1/2 cup
   Ghee/clarified butter - 6 tbsp
   Jaggery - 1 cup grated
   Dry ginger powder/sukku - 1 tbsp
   Ganthola powder - 2 tsp (optional)


Dry roast peanuts on medium heat stirring continuously till it splutters and and is nicely roasted. Once it cools, rub the peanuts and remove the skin.

Dry roast sesame seeds until it splutters. Leave it to cool.

Peanut sesame seeds Ladoo Recipe

Grind peanuts and sesame seeds separately until slightly coarse.

ellu kadalai laddu


In a bowl, mix together powdered sesame seeds and powdered ground nut/peanut powder.

moongphali til ladoo

Add dry coconut powder, dry ginger powder and ganthola powder. Mix everything well.

groundnut laddu recipes

Heat 2-3 tbsp of water and dissolve jaggery in it. Filter it to remove any impurities.

Now add ghee to the filtered jaggery and heat it again. Boil until it bubbles and starts thickening.

Groundnut Sesame Seed Coconut Laddu with Jaggery

Add the jaggery syrup to the peanut, coconut and sesame seed mix.

Mix well until there is no dry flour.

how to make peanut laddus

Once the mixture is warm, make even sized smooth balls from the mixture.

heathy laddu recipe-healthy snacks

Storage and Shelf Life

After it cools completely, store it in an airtight container. It stays at room temperature for 1 month and for a longer period, if refrigerated. 

If you love these nutritious laddus like me, check our collection of more such Ladoo Recipes

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Tuesday, April 17, 2018

Conchiglie Pasta with Tomato Sauce-Bell Pepper-Red Sauce Pasta Recipe

Conchiglie Pasta is commonly known as "shell pasta". This is one of my favorite pasta and I love it both with white sauce and red sauce. For this pasta recipe, I have added colored bell peppers to make it more nutritious and colorful. This conchiglie red sauce pasta with bell pepper makes a filling meal and is very easy to prepare. This is sure to be a hit with the entire family. Today we will learn how to make this Easy Conchiglie Pasta recipe following our step by step pictures.

Conchiglie Pasta with Tomato Sauce and Bell Pepper-Pasta with tomato sauce

Easy Conchiglie Pasta Recipe

 Prep Time : 15 mins
 Cook Time : 15 mins 
 Serves: 2
 Recipe CategoryPasta-Dinner Recipes
 Recipe CuisineInternational-Pasta

   Ingredients needed

   Shell pasta or any pasta - 1 1/4 cup
   Salt needed

   Large Tomatoes - 6
   Garlic - 2 tbsp minced
   Onion - 1
   Bell Pepper (all colors) - 1 cup
   Tomato ketchup - 1 tbsp
   Dry Oregano powder - 3/4 tsp
   Dry Basil Powder - 1/2 - 3/4 tsp
   Salt to taste
   Pepper powder to taste
   Grated cheese - 1/4 cup


Using a sharp knife, cut a shallow X at the bottom of the tomato. Bring water to boil. Add all the tomatoes and let it cook for 1-2 minutes. Remove from heat and let it sit for 5 minutes. Remove the tomatoes from the water, peel the skin and discard the core. Chop 2 tomatoes and keep it aside. Puree the other 4 tomatoes and keep it ready.

Finely chop onion and garlic. Chop all the bell peppers.

how to make red sauce/tomato sauce pasta

How to cook Conchiglie pasta

Bring plenty of slightly salted water to boil. Add the pasta, reduce the heat to medium and let it cook. Keep stirring in between to prevent the pasta from sticking to each other. Cook until soft but not mushy. Test by tasting the pasta (you can use any pasta for this recipe).

Conchiglie Pasta-cooking shell pasta

Once cooked, drain the water and pour cold water on top of it to stop further cooking.

how to cook conchiglie pasta


Heat olive oil in a pan, add garlic and saute for a few seconds. Then add onions and saute until onions turn transparent.

Add chopped tomatoes and saute for 2 minutes.

how to make pasta in red sauce

Add the chopped bell peppers. Cook for a few seconds.

Pasta with fresh tomato sauce and bell pepper

Add tomato puree, tomato ketchup, salt needed, pepper powder, dry oregano powder and dry basil powder.

pasta in red sauce with vegetables

Cook on low heat stirring occasionally until the sauce thickens and changes color.

red pasta sauce-red sauce pasta

Now the sauce and the pasta is ready. Mix the pasta with the sauce. Top it with grated cheese (morzella or parmesan) You can even use amul cheese, if you cannot get parmesan cheese.

Conchiglie Pasta with Tomato Sauce

Garnish with fresh parsley and enjoy it warm. It makes a meal in itself. It is easy, comforting, effortless and of course super delicious. These shell pastas holds the sauce well and that makes it very delicious. 

Some of my favorite pastas are Pesto pasta, Roasted bell pepper pasta, creamy spinach pasta. We have more pasta recipes. Check Pasta Recipes.

I would love to hear from you, please feel free to share your feedback with photos to

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