Mint Onion Paratas

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When you are bored of the regular Rotis/Chapathis these Mint Onion Paratas are a welcome change. This recipe is a good way to combine Mint in your everyday food.These are so delicious you can just roll it up and eat them without any sides :-)

Delicious Mint Onion Paratas

Delicious Mint Onion Paratas

You will need:
3 cups Whole Wheat Flour/ Atta – I have used Multigrain Atta here
1.5 tsp Red Chilli Powder
1 tsp Dhaniya Powder
1/2 tsp Turmeric Powder
1 tsp coarsely powder Cumin seeds or Jeera
1 cup Fresh Mint Leaves – Washed and chopped fine
1 Medium Onion – Chopped Fine
Salt to taste

Method:
1. Take the Whole Wheat Flour/ Atta and all the dry powder in a mixing bowl.

DSC_00032. Add the chopped mint and chopped onions.

DSC_00043. Mix well. Mix into a soft pliable dough by adding water little at a time. The onions and salt combined will leave some water, so ensure you add just enough water as needed while mixing. If the dough seems too soft add some dry whole wheat flour/atta.Mix well and keep aside.

DSC_00074. Roll into Paratas / Rotis. You may fold and roll out into layered Paratas to make the Paratas layered and soft. Heat a griddle/tava, roast the Paratas by spreading little oil on both sides until golden brown. Serve with a Curry as desired. You can also serve with curds/plain yogurt and a pickle.

Flaky and Delicious Mint Onion Paratas.  Here Served with a Cauliflower Potato Curry and some juicy pickled onions.

Flaky and Delicious Mint Onion Paratas.
Here Served with a Cauliflower Potato Curry and some juicy pickled onions.

Hope you enjoyed this recipe. If you do try it out, please let me know your feedback. Hearing from readers is a great motivation for humble bloggers :-)

Have a great day!!

Moong Spinach Curry and a Healthy meal

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We eat Rotis/chapathis in my home on a daily basis. It is our staple dinner on most nights. Over the years to make it more interesting and to ensure my kids eat their dinner well, I have learnt and innovated so many side dishes or curries. I am sure you would agree with me that an interesting or flavorful sabji would make your chapathi dinner delicious :-)

This curry is one such innovation in my kitchen. It is an interesting blend of whole moong or whole mung beans, spinach and spices. I typically use Chinese Spinach also Amaranth Greens or “Thotakura” / “Dantina Soppu” / “Tandulto” / “Thandu Keerai”. But you can also use regular spinach/palak and this curry will taste just as good.

Delicious Moong Spinach Sabji

Delicious Moong Spinach Sabji

You will need:
1 cup Whole Green Moong
1 bunch Amaranth Greens or Chinese Spinach – Wash and chop fine
1 Medium Onion – Chop fine
1 Medium Tomato – Chop into cubes
1 small piece ginger – grated
1 Garlic – grated (optional)
3 green chillies – Chopped lengthwise
1 tsp Curry Powder or Sambar Powder
1/2 tsp Turmeric Powder
1 tbsp grated fresh coconut (optional)
Salt to taste
To Season: Oil, Hing, Mustard seeds, cumin seeds

Method:
1. In a microwave safe dish, place the whole green moong and microwave for 1 minute until slightly roasted. Wash. Place in a pressure cooker or pressure pan, add enough water and 1/4 tsp turmeric powder and cook for 3 to 4 whistles. Cool
2. Meanwhile chop all veggies and keep aside.
3. In a pan, heat oil. Add mustard seeds, cumin seeds and hing/asafoetida. Allow to splutter.
4. Add the chopped onions, green chillies and grated ginger-garlic and saute until the onions are golden brown.
5. Add chopped tomatoes, turmeric powder and a pinch of salt and saute well until tomatoes are mushy.
6.To this add the chopped spinach, curry powder or sambar powder and saute. Then add about 1 cup water and cook covered until the spinach is cooked for about 8 to 10 minutes.
7. Then add the cooked whole green moong. Add any moong water also. Do not discard.
8. Add salt if needed and allow to cook for 5 to 10 minutes until the curry comes together.
9. Add grated coconut and mix well.
10. Serve hot with Rotis.

Delicious and flavorful whole moong and spinach curry served with Rotis

Delicious and flavorful whole green moong and spinach curry served with Rotis

And a complete meal :-) Rotis with Whole moong and spinach curry and an asian vegetable salad for lunch

And a complete meal :-) Rotis with Whole moong and spinach curry and an asian vegetable salad for lunch

Thank you for stopping by!

Pepper Cumin Rice

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Pepper Cumin rice is my quick fix rice recipe. I typically make this as one of the rice dishes as part of an elaborate meal. Serve this plain or with some kootu on the side.

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Pepper Cumin Rice

You will need:
1 cup cooked rice
3 tsp black pepper
3 tsp cumin seeds or jeera
1 tsp white sesame seeds
2 green chillies – chop lengthwise
A few curry leaves
Salt to taste
For the seasoning: mustards seeds, hing or asafoetida, channa dal, urad dal, 1 dry red chilli, oil

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Ingredients for pepper cumin rice

Method:
1. In a pan dry roast pepper, jeera and white sesame seeds or til until the sesame seeds start popping. Cool and grind into a smooth powder. This powder can be made in a large batch and stored in an airtight container.
2. Cook rice and cool or use leftover rice.
3. In a pan, heat oil. Season with hing, mustard seeds, channa dal, urad dal, curry leaves, dry red chilli and green chillies. Allow the dals to turn golden brown.
4. Add the rice, salt and pepper cumin powder. Mix well. Serve.

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Pepper Cumin Rice

Spicy Masale Bhaat

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One of my favorite rice dishes – this Maharashtrian style Masale Bhaat which literally translates to “Masala Rice”. I love how quick and easy this rice dish is to put together, and the blend of vegetables I use in this dish are not typical but yet taste great!
This dish uses Goda Masala – a very Maharashtrian Masala that I was first introduced to back in the early 2000’s by my dear blog friend Anita of “A Mad Tea Party”. She has this great post on making Goda Masala at home. I have made Goda masala at home many a times thanks to her, but now found a really good brand in the store and have stuck to it for the past couple of years! It’s just easier though i do favor the homemade variety anyday :-)

Yummy Masale Bhaat

Yummy Masale Bhaat

You will need:
1 cup Cluster beans (Gavar, Gorikai, Gorichikudu or Chawlikai) – Washed, and chopped lengthwise
½ cup fresh green peas
1 large Potato – Peel, Wash and Cube
1 large onion – Chopped lengthwise
6 green chillies – Slit lengthwise
1 tsp chopped garlic
½ tsp shredded ginger
½ tsp Turmeric powder (Haldi)
1 tsp Red chilli powder
2 tsp Coriander powder (Dhaniya powder)
1 tsp Black Goda masala (Maharashtrian masala – I use a store bought variety that is a local Maharashtrian brand, but I have seen Bedekar, Badshah and other more common brands Goda Masala)
½ tsp cumin seeds
2 small pieces cinnamon
a few cloves
2 bay leaves
Salt to taste
3 tbsp Oil
2 cups Rice – Washed and Cooked (For basmati I use 1 cup rice: 1 ½ cup water; for regular Sona masoori/raw rice I use 1 cup rice: 2 cups water)

Method:
Cook the rice, cool and spread in a platter.
In a pan, heat the oil, add the cumin seeds and the whole spices (cinnamon, cloves and bay leaves). Add the green chillies and onions and sauté for a few minutes. Then add the chopped gavar/cluster beans, green peas, potato, salt and the dry spice powders. Mix well. Add about a cup of water and cook covered with a lid on a low flame until the vegetables are tender and cooked. Open the lid and allow all the water to evaporate. Add this mixture to the rice, some more salt if needed and mix gently. Serve hot with raita.

Delicious Masala Bhaat

Delicious Masale Bhaat

Paneer and Potato Paninis

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It has been quite a while since I posted on this blog..not to say that I have not been cooking :-) Except I have taken to Instagram (I admit i got on there to stalk my daughter :-P) and it’s just easier clicking and posting on Instagram…of course the quality of phone pictures are not as great but it’s just easier and not all dishes require a recipe..everyone knows how to make the common dishes and not everything needs a recipe..sometimes a picture just gives you an idea, you drool over it and then you know what you want to make for dinner!!

However today’s dish is born out of innovation in my kitchen..made these super tasty paneer paninis the other day for a friend’s birthday party and they were an instant hit…I have had several asks for a recipe so i just thought maybe i should post :-)

Crispy and delicious Paneer Paninis

Crispy and delicious Paneer and Potato Paninis

You will need:

1 loaf Sourdough bread (or any panini bread of your choice)
Butter
1/2 cup Green Chutney (Green chutney recipe here)
2 Potatoes – Boiled, peeled and sliced into thick slices
1 large Onion – Chopped fine
Cilantro – Chopped fine

 For the Paneer Filling:
2 Cups Paneer – Chopped fine or grated
1 Large Bell Pepper (or any colored peppers, i have used yellow and orange sweet peppers here) – Chopped into cubes
1 Large Onion – Chopped fine or into thin slices
1 Large Tomato – Chopped fine
1 Garlic pod – Grated (optional)
Ginger – 1 small piece grated
2 Green chillies – Chopped fine
Salt to taste
1/2 tsp Turmeric powder
1 tsp Red Chilli powder or Curry powder
1 tsp Dhaniya powder
1/2 tsp Jeera powder
1/2 tsp Garam Masala

 Method:
For the Paneer Filling –
1. In a pan, heat 2 tbsp oil. Add the chopped onions and grated garlic and saute until golden brown.
2. Then add the chopped tomatoes and peppers and saute for a few minutes until the tomatoes are slightly mushy.
3. Then add all the dry powder and mix well. At this point add 1/2 tsp butter or ghee and mix well.
4. Add the chopped or grated paneer, salt and mix well. Saute for a few minutes until paneer is cooked and slightly golden brown.
5. Add the chopped green chillies, grated ginger and chopped cilantro and mix well.

Paneer Filling

Paneer Filling

To Assemble the Paninis:
1. Take 1 slice of the sourdough bread.
2. Spread 1 tsp of green chutney and top with the sliced boiled potato slices.

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3. Top with 2 tbsp of paneer filling.

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4. Sprinkle some chopped onions and chopped cilantro.
5. Cover with another slice and grill on a panini press until crisp and well done. Brush the top of the panini with some butter and grill just a few more seconds.
6. Serve hot..

Tasty Paneer Paninis

Tasty Paneer Paninis

Enjoy!

A DIY Project and Mango Dal

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I am so excited about this post..last week I found M Khan of unkhanny.com – a lovely blog with wonderful recipes, some great myths debunked straight from the Dr.’s mouth, lovely beauty facts and tips and some awesome DIY ideas!! I so fell in love with this DIY idea of hers that I had to try it right away!!!

Dal to go...

Dal to go…

I stopped by the store yesterday to pick up some Mason jars and had a fun time putting together this great Dal To Go Gift idea :-) I did improvise a bit with the dal recipe itself from M Khan’s recipe… I added in the jar my signature home made Chilli masala powder, some home made cumin powder, amchur and turmeric powder. I toasted the seasoning ingredients as she has suggested and love that all one has to now do it to add the ingredients of the jar in a pressure cooker, add some salt and ghee for good measure :-) and cook until soft and of course serve hot!!

Some pictures from my DIY Photoshoot ;-) A handwritten recipe also goes out with each jar…..Huh…whom do I gift it to now?? :-)

Thank you M Khan for this great idea!!

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To continue the Dal Saga I am going to share with you today a Dal recipe from my kitchen..it is a South Indian Dal recipe, more specifically an Andhra dal recipe called “Mamidikaya Pappu” or “Mango Dal”..With the onset of summer raw mangoes in all forms and sizes are now available in the market in India..

The Mango Market and season in full swing Photo Courtesy: thetimesofindia.com

The Mango Market and season in full swing
Photo Courtesy: thetimesofindia.com

Yummy Mangoes Photo Courtesy: Internet

Yummy Mangoes
Photo Courtesy: Internet

I miss the vibrant markets of India, the abundance of vegetables and fruits and the hot summers.. But I am not one to fret over it :-) I do enjoy my local groceries and whole foods market here in the US. I was lucky to find some raw mangoes in our Indian store here in the US..

Green Raw Mango

Green Raw Mango

I saved one of these babies to make my mom’s signature Mango Thokku. The other I used up for the Mango Dal below…

You will need:

Ingredients for Mango Dal

Ingredients for Mango Dal

1 Cup Toor Dal
3/4th Raw Mango – Peel and cube, discard the large seed
1 Large tomato – Chop roughly
5 Green chillies – Slit lengthwise
2 cloves Garlic – Peel
1/4 Onion – Chop
Turmeric Powder

Combine all of the above in a pressure pan or pressure cooker. Add about 3 cups of water and pressure cook for 3 whistles. Allow the pressure from the cooker to cool.
Open the lids, Use a large ladle, masher or a hand blender to slightly mash the dal. If the dal is too thick you may add about 1/2 cup water. Add salt to taste and boil uncovered for 5 minutes.

Delicious Mango Dal

Delicious Mango Dal

Season with mustard seeds, cumin seeds, urad dal, curry leaves, dry red chillies, some chopped garlic and some hing.You may also add chopped onions for seasoning.

Serve Mango Dal with Hot Rice, Papad and Pickle...

Serve Mango Dal with Hot Rice, Papad and Pickle…

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Serve hot with rice, papad and pickle..or just plain with hot steaming rice :-)
Hope you enjoyed my post! Thanks for stopping by…

Puffed Rice Upma (Soosla/Uggani/Buggani)

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Puffed Rice Upma also called “Soosla” in North Karnataka and “Uggani” or “Buggani” in some parts of Rayalseema/Telangana. I learnt how to make this dish by watching a friend make it – he is from North Karnataka and he passionately invites friends over for a “Soosla” party :-) I tried it at home once, after watching him make it and really enjoyed the simple recipe and how quick it can be put together, also very light and great with a cup of chai! After that I have made this a million times and now call the recipe mine ;-) But due credits go to Sangamesh for this recipe…

Puffed Rice Upma (Soosla/Uggani)

Delicious and Spicy Puffed Rice Upma

Delicious and Spicy Puffed Rice Upma

You will need:
3 cups Puffed Rice (Mamra, Muri, Churmuri)
1 Onion – Chopped fine
1 Tomato – Chopped fine
4 Green chillies – Slit lengthwise
Curry Leaves
1/2 tsp Turmeric Powder
1 tsp Chutney Powder (Powder used as a side for Idli/Dosa)
Salt to taste

For Seasoning:
2 tbsp Oil
Mustard seeds
Urad dal
Channa Dal
Peanuts
Hing/Asafoetida

For Garnishing:
Fresh Grated Coconut
Chopped Cilantro
Fresh Lime

Method:
1. Chop the onions, tomatoes and green chillies.

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2. In a bowl filled with water, add the puffed rice into the water and soak for a minute. Drain and Squeeze out all the water from the puffed rice. Ensure that you squeeze out all the water and the puffed rice is dry. Keep aside.

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3. In a pan, heat the oil, add the peanuts and fry until golden brown. Removed these roasted peanuts into a small bowl and keep aside (here I have omitted the peanuts because I ran out, the peanuts give these a crunch so be sure to add it). In the same oil, add the mustard seeds and allow to splutter. Add the jeera, hing, dals and allow to turn golden brown.

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4. Add the chopped onions, green chillies, curry leaveas. Saute for a few minutes until onion is golden brown.

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5. Add the chopped tomatoes, turmeric powder and salt and saute until the mushy.

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6. To this onion-tomato mixture, add the soaked and drained puffed rice. Adjust salt as needed. Add the chutney powder and Mix well.

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7. Turn off the stove, squeeze fresh lime into this, add chopped cilantro and grated coconut and mix well. Serve hot.

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Tasty Tasty Puffed Rice Upma!

Tasty Tasty Puffed Rice Upma!

Note: Uggani is typically served with Mirchi bajjis :-) Soosla of course is served with chai :-) Enjoy!