Monthly Archives: August 2015

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!!

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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