Spinach Roti / Palak Paratha Pictorial

Adding or stuffing vegetables / paneer / leafy greens while preparing rotis can add a new dimension to them. They are not only more interesting and appealing but also are healthier. In this recipe, while preparing the dough for spinach rotis, I replaced water by fat free milk to make them more nutritious and softer. Ingredients to make a dozen rotis: 
Chapathi flour - 2 & 1/2 cups 
Spinach leaves from a bunch with stalks removed 
Fat free milk (or water) - 1 & 1/4 cups ( more or less depending upon the quantity of the flour. If using milk, let it be at room temperature.)  
Salt - 1 tsp 
Oil / ghee to fry the rotis  

Preparing spinach rotis: Cook briefly the spinach leaves adding a tbsp of water until it is just wilted. Wash them with cold water, drain and finely chop. Squeeze out any extra water present. Add salt to the flour to a bowl and mix well. Then add spinach and later milk little by little till a soft, pliable dough 
is formed.
   
Knead for five minutes, cover and rest it for at least 30 minutes. Divide the dough into 12 balls equal in size. Work with one ball at a time keeping the rest covered. On a lightly floured surface like a rolling board or the counter top, evenly roll out the ball in to approximtaely 6 - 7 inches circle with a millimeter thickness. Keep dusting lightly with flour to avoid sticking
the dough to the rolling surface.
 
 If you want layered, flaky parathas instead, roll the dough ball into a five inches circle, spread 1/4 tsp oil, fold into half and then fold one more time to get a triangle. Roll it into a thin triangle as below.
   
Heat a tava / griddle / heavy based frying pan. Fry one roti at a time on medium heat. Place the rolled triangle onto the hot griddle. Toast for about a minute. Small bubbles start to appear on the surface. Then flip it to the other side using a spatula. Add 1/2 tsp oil around the edges and spread around 1/4 tsp oil on the surface. Toast the other side too. Keep moving around and pressing the roti a little with the spatula for uniform toasting including the edges. Flip the roti one more time if required. Properly toasted roti / parathas have small brown spots all over it. Remove the roti and keep it covered.
   
Make rotis similarly with the rest of the dough. Serve it with any vegetable dish / pickle / yogurt.  

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Green Apple Relish / Chutney

A few years back, when I did see recipes for apple chutney (not from Indian food blogs and there were none then), I thought the people who came up with those recipes have gone crazy in the name of experimentation. Later, Bee piqued my curiosity when she left a comment on my quick mango chutney saying that they prepare it using green apples as well. I was in the mood of eating some tangy, chatpata kind of stuff along with upma today and remembered her comment. I had green apples in the refrigerator and so went on to prepare this instant, spicy relish. I was just hoping it to be a decent substitute for mango but surprisingly, the taste is very closer to the mango version. It is because of the tartness of this apple variety. If you don't mention the name of the relish, probably the people at the table would assume it to be the green mango chutney. Ingredients: One Granny Smith apple - seeds removed and chopped into fine cubes Lemon / Lime juice - 2 Tbsp (more or less depending upon the tartness of the apple) Chili powder - 1/2 tsp Salt to taste For seasoning - 2 tsp oil, 1/2 tsp mustard seeds, a little asafoetida according to taste and little turmeric powder Method: It is quite simple and takes just five minutes to prepare.

• Heat oil in a small pan and add mustard seeds. When they start to crackle, add asafoetida and turmeric powder and turn off the stove.
• Add the lemon juice, chili powder and salt to the apple cubes. Taste and adjust the ingredients.
• Add the above seasoning to the apple mixture and stir well.

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Green Papaya Saagu

Somehow, my posts are not getting updated on Taste of India. Readers who would like to get my post updates can subscribe to Veggie Platter by just entering their email id on the side bar. Thanks. And today's recipe is saagu. Saagu, a side dish from Karnataka is prepared with loads of vegetables and usually served with pooris. However, there are a few vegetables which taste good when used alone even with out any onions and tomatoes while preparing saagu. Green papaya is one of those. This simple, non - greasy preparation would take 15 - 2o minutes. Ingredients: Green papaya - Peeled, seeds removed and chopped into small cubes - 4 cups Daliya / Roasted Chickpeas - 1/4 cup Poppy seeds - 1 tsp Cilantro leaves - 2 Tbsp Cinnamon pieces - 1 tsp Moggu / Mogga - 3 (No idea about the English name and definitely, it's not anise / star anise) Green chillies - 5 Salt - 1 & 1/4 tsp For seasoning - 1 Tbsp oil, 1 tsp chana dal, 1 tsp mustard seeds and a few curry leaves

Upper row: L to R - cilantro, papaya, green chilliesLower row: L to R -cinnamon, moggu, poppy seeds, daliya Method: Heat oil in a karhai / deep saute pan. Add chanadal, mustard seeds and curry leaves. When chandal starts turning golden - red and mustards seeds start to pop, add papaya cubes and about 2 cups of water to the pan. Cook for 10 minutes on high flame. Adjust the quantity of water if required. Papaya would be cooked well by this time. It would be done, still holding shape with out turning mushy. In the mean time grind daliya, poppy seeds, cilantro, cinnamon, moggu, green chillies with enough water and grind into a smooth paste. Add this paste and salt to the cooked papaya. (Or go on adding the paste little by little to check the taste instead of adding the whole paste). Allow it to simmer for about five minutes and then turn off the stove. Serve with rotis / pooris. Now coming to my absence from blogosphere, it was not planned. I would like to thank all my readers / fellow bloggers who kept visiting my blog during my absence and also enquired about my well - being. It initially started due to my laziness and later as I prolonged it, it seemed hard to come back. Then it was my kids' health, their schoolwork, our computer crashing down and above all, the death of a dear cousin. I am still grieving over the loss. He was not even 30, had a wonderful career and was married just a couple of weeks earlier. Related posts: Cabbage Saagu Post a Comment

Happy Sri Rama Navami

Andhra Summers can be challenging with temperatures reaching around 110 deg F mark, in most of the areas. Sri Rama navami falls on a summer day and to beat the heat, natural coolants like vadapappu, panakam, majjiga (thinned yogurt) are served to guests on the auspicious occasion. Vada pappu is quiet simple in preparation and needs no cooking or seasoning. Wash and soak moongdal (yellow one) in water for an hour or two. Drain all the water and the nutritious vadapappu is ready to serve.



Vada pappu (above) and panakam (below) - Natural coolants, Andhra style
To make panakam, you would need: 
1.5 cups of water
1/4 cup of powdered jaggery (More or less depending upon the sweetness of the jaggery.)
5 -6 pepper corns crushed 
1/4 tsp Cardamom powder

Making panakam:
Add jaggery to the water and stir till it dissloves. Strain the liquid using a clean cloth to remove any impurities. Then add pepper and cardamom powders to the filtered liquid. Taste and adjust the ingredients if needed.

Happy Sri Rama Navami.
Related Posts: Moongdal - Cucumber Kosumbari
Chanadal - Carrot Kosumbari

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Happy Ugadi

Sarvadhari nama samvathsaraadi subhakankshalu. I wish everyone a very happy Ugadi. Post a comment

Cabbage with Fresh Garbanzo Beans

Adding protein to veggies while preparing subzis is a common thing in our cooking. Adding various beans and dals like toordal, moongdal, fresh soybeans, green peas will increase the nutrition value besides enhancing the taste factor. Today's recipe has the addition of fresh garbanzo beans to cabbage. Unlike the dried version chana, fresh garbanzo are so sweet and tender that one would love to snack on them instead of adding to some thing else. Ingredients needed: Cabbage, finely chopped - 4 cups Green garbanzo beans (removed from the pods)- 1/4 cup A handful of fresh, grated coconut Finely chopped green chillies - 2 Salt For popu/seasoning - 1 tbsp oil, 1 tsp each of chanadal, uraddal and mustard seeds, A few curry leaves Cooking part: Heat oil in a skillet and add all the seasoning ingredients in that order. When mustard seeds start to pop and the dals start turn to red, add the green chillies and saute for about 30 seconds and add the cabbage to the skillet. Cook the cabbage till it is done with in between stirring. It would have turned tender. To this cabbage, add the coconut, garbanzo beans and salt and mix well. Let it sit for a couple of minutes, mix agian and turn off the stove. Post a Comment

Carrot & Beans with Moongdal

 

Adding beans (dals) to kooras is what my mother does when she wants to add some protein to the dish or has to avoid coconut or has to increase the quantity of the final product. Today, I added moong dal to the plain carrot - beans subzi for that nutritious punch. Moong need not be cooked for this kind of dish. It is soaked till tender and then added. The quantity of moong can be increased upto a 1/4 cup. Adding coconut is optional and this can be served with rice / rotis.

Ingredients for 4 servings:
Chopped carrots and beans- 3 cups (Trim the ends of carrots and beans. Peel the carrots. Chop them fine.)
A handful of moongdal - soak them in water for about an hour and drain.
A handful grated, fresh coconut
1 tsp each of Salt & chili powder
For popu / tadka: 1 Tbsp oil, 1 tsp mustard seeds, 1 tsp of chanadal, few curry leaves

Cooking: Heat the oil in a saute pan and add all the tadka ingredients. When mustard seeds start popping and chanadal starts turning golden brown, add the veggies and salt. Cook on a low flame and keep stirring in between till the veggies are tender and done. Then add the soaked moongdal, coconut and chili powder to the cooked veggies. Mix and cook for five more minutes with in between stirring as the moong tends to stick to the bottom of the pan. Turn off the heat.

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Happy Shivarathri and Rasayana

Happy Shivaratri to every one.

Rasayana for Mahashivaratri One of the delicious prasadams offered to the devotees at temples in Bangalore region is rasayana. The recipe usually contains banana, jaggery, coconut and cardamom. Sometimes may be just banana and jaggery. Usually when there were varieties of fruits at home, my sister used to prepare rasayana using all of them. Following her, I added other fruits and ingredients to the standard recipe here. As I mentioned, using other fruits is entirely optional. Only bananas can be used and quantities of other ingredients may need to be altered if done so. You would need: One banana, peeled and sliced into circles One cup of other fruits chopped (I have used oranges, grapes, apple) Powdered jaggery - 1/2 cup Grated fresh coconut - 1/2 cup Cardamom - 1/2 tsp Honey - 2 tbsp Raisins - 1 tbsp

The simple preparation: Add all the ingredients to a serving bowl, mix it well and leave it for at least 30 minutes before serving. By the time, the jaggery would have melted and got incorporated in to the mixture.

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Potatoes with Lemon

Among the umpteen ways of cooking potato, here is one which is our favorite. Not a typical ginger - garlic-garam masala type of curry but a simple one with minimum required ingredients thrown in. Cooked and mashed potatoes are drizzled with just enough lemon juice and lightly seasoned.

Ingredients: Six medium sized Potatoes (I had about 2 cups of mashed potatoes) 2 or 3 green chillies Juice of half a slice of lemon (or as needed) Turmeric powder - 1/4 tsp Salt For seasoning - 2 Tbsp oil, 1 tsp of chana dal, 1 tsp mustard seeds, few curry leaves The cooking part: Peel the potatoes and chop into big chunks. Cook them adding the turmeric powder, in a pressure cooker or in a big pot with enough water till the potatoes are done. Using a blender or a mortar and pestle, mash the green chillies into a paste. Heat oil in a deep bottomed pan and add the seasoning ingredients. When chanadal starts to turn red and the mustard seeds start to pop, add the potatoes, green chili paste, salt and lemon juice to the pan. Mash the potatoes with the back of a ladle or a spoon a little bit and mix all the ingredients thoroughly. Taste and check whether if more lemon juice need to be added. Remember that the curry should not be very sour. Stirring once or twice, let it sit for about five minutes and then turn off the stove. Serve with hot rice and ghee or rotis. This goes to - A potato feast hosted by DK of Culinary Bazaar. Jihva - Lemon hosted by Coffee of The spice cafe. Ode to potatoes hosted by Sia of Monspoon Spice. Post a Comment

Dondakaya - Kobbari Koora

Crunchy dondakaya (tindora) and tender, fresh kobbari (coconut) come together in this scrumptious subzi. This is lot easier, less time consuming and healthier than the regular tindora fry. This is my mom's recipe and in this version, instead of frying, tindora are steamed and then seasoned.

Ingredients:
Chopped Tindora - 2 cups
Grated Coconut - 1/4 cup
Chili powder - 1/2 tsp
Salt
For popu /seasoning - 1 Tbsp of oil, 1 tsp each of mustard seeds & chanadal, few curry leaves, a little turmeric powder

Cooking:
Wash the tindora and chop the ends. Then cross wise, cut into thin circles. Take the chopped Tindora into a bowl or small vessel and sprinkle a little water (about a Tbsp). Place the tindora container in a pressure pan / cooker and cook till you hear two whistles. After the valve pressure is gone, remove the container. The tindora would be done not the mush way, but on a crisper side. Put the cooked tindora into a colander, to drain any water present.
Heat oil in a pan and add chanadal, mustard seeds, curryleaves, turmeric powder in that order. When chanadal start to turn red, add the steamed tindora, coconut, chili powder and salt and mix well. Let it sit for a couple of minutes on low flame and then turn off the stove.
Serve with hot rice and a spoon of ghee.

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