This in another post in my drafts, so I thought of posting it today. I have slowly started with a little bit of routine cooking . My family has been missing my cooking. I feel quite happy that my family enjoy the food cooked by me. The other day, when I served my son some food which I cooked after a long time , he said “mummy, I like only your food”:)So, when I think of the time some ten years back, when I did not know how to cook at all. It feels proud that I have come a long way. Of course there is still lots to learn , yet the small appreciations from family and friends makes my day!!!
So I do want to get alright soon and resume with my cooking experiments and am sure after a next couple of days, I will be able to post regularly.
Ok coming to todays post, right from my childhood, I was always fond of kuskara which is a popular maharashtrian dish made of leftover chapatis. After coming to Singapore, I had kothu paratha in Anjappar for the first time. I loved it and had it many times later. It always reminded me of the phodnichi poli, but a spicier version with the parathas. I thought of making similar thing with the everyday phulkas. Searching the internet led me to many versions of the kothu paratha. The basic thing was the same, but was called by different names. This became a regular thing at my place as I make a lot of chapatis compared to rice and always have leftovers for dinner. And the best thing I like about this is that you can load a wide range of vegetables in this and is easily liked by kids too!!
- Chop The vegetables finely or thin slices so that they cook faster.
- Cut the chapatis in long pieces (like noodles). See picture below.
- If you are not patient enough, just tear them into small pieces.
- Heat oil in a pan.
- Add the ginger garlic paste followed by the onions.
- Saute till the onion turns slightly brown.
- Add the tomatoes along with the salt.
- Saute till the tomatoes are soft and mushy.
- Add the chopped vegetables.
- Add red chilly powder and coriander powder.
- Mix well.
- Add the tomato ketchup. Mix.
- Allow it to cook.
- Keep mixing in between with a spoon so that it does not burn at the bottom.
When the vegetables are soft and crisp, Add the torn chapatis in it.
Close the lid and cook for a minute.
Switch off the flame.
IngredientsGarnish with coriander if you have them.
- Serve hot.
- 1. List of vegetables you can add.
- Carrots, Peas, beans, broccoli, paneer, tofu, soya chunks.
- 2. Add Spring onions instead of onions if you wish.
- 3. Take care about the quantity of salt you are adding as you will be adding ketchup later.