A very tasty easy one-pan kothu roti recipe made with lots of vegetables and eggs. Perfect for a school lunch box or for a quick meal.
This recipe is a one-pan perfect balanced meal that can be put together in under 30 minutes. It’s loaded with vegetables. The protein in the eggs keeps one full and makes the dish very rich too. This dish can be made with parottas or with chapati. I blitz the parottas in the mixie to shred them into small pieces instead of chopping them with a knife. The texture is better if blitzed in a mixie and also saves the time of chopping.
I have used store-bought chicken masala powder for flavoring the kothu roti. The Indian chicken masala powder is a completely vegetarian product and does not contain any chicken in it. It’s generally used while cooking meat and hence the name. I usually stick to the brand Sakthi.
You can omit the eggs and do the recipe to make it vegan too.
Here are the things you can buy online for making Vegetable Kothu Roti Sakthi Chicken Masala https://amzn.to/3XyGoVU White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD Heavy Duty Indian Mixie https://amzn.to/3GptNKD Single Piece Teak Wood Chopping Board https://amzn.to/3gxkG08 High Curcumin Lakadong Turmeric Powder https://amzn.to/3a99yHh
Here is the video of how to make Vegetable Kothu Roti
2 tablespoon vegetable oil 1/2 inch piece cinnamon 1 bay leaf 1/4 teaspoon fennel seeds 1 sprig curry leaves, chopped 1/2 inch ginger, finely chopped 2 green chillies, chopped 1/2 cup onions, sliced 1/2 cup carrot, cut into strips 3/4 cup cabbage, cut into strips 1/2 cup capsicum, cut into strips 1/2 cup tomatoes, deseeded, cut into strips 1/2 teaspoon red chilli flakes 1/2 teaspoon black pepper powder 1/2 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1 teaspoon chicken masala powder (or) curry masala powder 1 teaspoon salt (divided) 1/2 teaspoon sugar 2 tablespoon mint leaves, chopped 3 eggs 4 parotta (or) chapati 2 tablespoon spring onions, chopped 2 tablespoon coriander leaves, chopped
Heat oil in a wide pan till hot. Add in the cinnamon, bay leaves, fennel seeds, curry leaves and finely chopped ginger. Saute for a few seconds. Once the curry leaves and ginger is aromatic, add the green chillies. Add the onions, vegetables and tomatoes. I have deseeded the tomatoes for this recipe. Saute everything for 3-4 minutes. Once the veggies are half cooked, add the red chilli flakes, black pepper powder, red chilli powder, turmeric powder, chicken masala powder, salt and sugar. Add the chopped mint leaves. Saute the spice powders for a minute. Move the mixture to one side of a pan. Whisk three eggs and add them to the empty side of the pan. Sprinkle a pinch of salt and cook for a couple of minutes. The eggs should be scrambled to a soft texture. Once the eggs are soft, mix them with the rest of the veggies in the pan. Take four pieces of cooked parottas or chapati and add them to a mixie or a food processor. Blitz it several times so the parottas are shredded into small pieces. Do not grind fine. We are looking for a shredded texture. Pulse in batches if necessary. Add the shredded parottas to the pan and cook for a couple of minutes. Finally, sprinkle the spring onions and coriander leaves. Mix well. Our Kothu Roti is ready. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 15m
2 tablespoon vegetable oil 1/2 inch piece cinnamon 1 bay leaf 1/4 teaspoon fennel seeds 1 sprig curry leaves, chopped 1/2 inch ginger, finely chopped 2 green chillies, chopped 1/2 cup onions, sliced 1/2 cup carrot, cut into strips 3/4 cup cabbage, cut into strips 1/2 cup capsicum, cut into strips 1/2 cup tomatoes, deseeded, cut into strips 1/2 teaspoon red chilli flakes 1/2 teaspoon black pepper powder 1/2 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1 teaspoon chicken masala powder (or) curry masala powder 1 teaspoon salt (divided) 1/2 teaspoon sugar 2 tablespoon mint leaves, chopped 3 eggs 4 parotta (or) chapati 2 tablespoon spring onions, chopped 2 tablespoon coriander leaves, chopped
Heat oil in a wide pan till hot. Add in the cinnamon, bay leaves, fennel seeds, curry leaves and finely chopped ginger. Saute for a few seconds. Once the curry leaves and ginger is aromatic, add the green chillies. Add the onions, vegetables and tomatoes. I have deseeded the tomatoes for this recipe. Saute everything for 3-4 minutes. Once the veggies are half cooked, add the red chilli flakes, black pepper powder, red chilli powder, turmeric powder, chicken masala powder, salt and sugar. Add the chopped mint leaves. Saute the spice powders for a minute. Move the mixture to one side of a pan. Whisk three eggs and add them to the empty side of the pan. Sprinkle a pinch of salt and cook for a couple of minutes. The eggs should be scrambled to a soft texture. Once the eggs are soft, mix them with the rest of the veggies in the pan. Take four pieces of cooked parottas or chapati and add them to a mixie or a food processor. Blitz it several times so the parottas are shredded into small pieces. Do not grind fine. We are looking for a shredded texture. Pulse in batches if necessary. Add the shredded parottas to the pan and cook for a couple of minutes. Finally, sprinkle the spring onions and coriander leaves. Mix well. Our Kothu Roti is ready. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 15m
Find it online : https://www.kannammacooks.com/vegetable-kothu-roti/
Chicken Milagai Kari | Chicken Chilli Stir-Fry | Kongunadu Traditional Side Dish For Rice
Chicken Vara Milagai Kari is a traditional Kongunadu preparation that is usually served for lunch with rice. The dried red chillies are de-seeded and used for this recipe. The chillies are fried in oil and cooked along with the chicken. Since the chillies are de-seeded, this dish is not spicy but the flavour of the chillies and the aroma can’t be beaten. Indian Shallots (small onions) are used. The chicken is cooked on low heat for about 30-40 minutes. The flavours come together well after slow cooking and is usually served for lunch with rice.
Tips for the success of this recipe 1. Use deseeded dried red chillies. This dish is not spicy. If you like it spicy, leave a few chillies with its seeds intact. The spicy heat of the chilli lies in the seeds and not the skin. The skin imparts the chilli flavour and not the heat. 2. Indian shallots / small onions is a very important ingredient for this recipe. Regular onions won’t work for this recipe. 3. Coconut oil is recommended for this recipe.
Here is the video of how to make Chicken Milagai Kari | Chicken Chilli Stir-Fry | Kongunadu Traditional Side Dish For Rice
3 tablespoon coconut oil 10 dried red chillies, de-seeded 2 sprigs of curry leaves 1 pod country garlic 1 cup Indian shallots, chopped 1 teaspoon salt 1/2 teaspoon turmeric powder 1/2 kg bone-in chicken, small pieces 1/2 cup water
Take a Kadai and add in the coconut oil. Add the chillies, curry leaves and garlic. Roast on a low flame for about 30 seconds. Roasting on a low flame is key as the chillies will burn in high heat. Add in the chopped shallots. Saute everything for a few minutes till the shallots are soft. Add the salt and turmeric powder. Saute for a minute. Add the cleaned bone-in chicken to the Kadai. Mix everything well to combine. Add half a cup of water and mix well. Cover the pan with a lid and cook for 30 minutes on a low flame. Cooking on low heat is important for bringing the flavours of the chicken. The chicken should be cooked till it’s semi-dry and the water has been evaporated. Chicken milagai kari is ready. Serve hot with rice.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 40m
