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Friday, June 10, 2011

Dal Paratha

What do you do with the left over dal and rice the next day? Well I make these yummy parathas out of them for breakfast. In fact I purposely make extra dal sometimes to make these for the next day breakfast!!

The below measurement is from my last preparation, but you can make it as per your taste and the quantity left over; the only rule is to take only as much wheat flour which would mix well with the dal without the need of adding any water and the dal should be little thick in consistency. Due to the dal the parathas are healthy and they come out very soft without adding any oil in the dough.

Whole Wheat Flour : 1 Cup
Cooked Toor Dal : 3/4 Cup
Cooked Rice : 1/2 Cup [Optional]
Onion : 1/4 Cup
Coriander Leaves : 2 Tbsp [Optional]
Fresh Methi Leaves/Kasoori Methi : 2-3 Tbsp [Optional]
Turmeric Powder(Haldi) : 1/2 Tsp
Red Chilli Powder : 2 Tsp
Salt to Taste

1. Mix all the ingredients and make a dough.
2. Divide them into small balls of about 1 1/2 inch diameter and roll them. The above measurement makes about 7-8 balls.
3. Shallow fry on both sides with very little oil on a tava or griddle and serve with any pickle or chutney of your choice.

Sending this to "Cooking with whole Food" event by Suma and Kiran.


Wednesday, May 11, 2011

Methi Malai Matar (Peas and Fenugreek Curry)

Methi Malai Matar is a mouth watering Punjabi dish prepared with green peas and methi(fenugreek) leaves cooked in fresh cream and spices. The distinct flavor of fenugreek, soothing effect of cream and the aromatic flavor of Indian spices makes a yummy and exotic recipe.

Both me and my husband love this recipe; though it has huge amount calories due to the cream, it is equally healthy as well due to fenugreek, and its OK to indulge in calorie rich food once in a while :)

I usually include this recipe in my menu if I'm expecting some guests as it is quick to prepare and tastes so good.


For the Curry
Green Peas : 1 Cup
Fresh Fenugreek Leaves(Methi) : 1 - 11/2 Cup
Tomato(Finely chopped) : 3 Tbsp
Cashewnut(Kaju) : 2-3 Tbsp, chopped into small pieces
Soda : 1 Pinch

For Grinding
Onion : 2
Green Chillies : 2-3
Garlic Cloves(Lehsun) : 3-4
Ginger Paste(Adarak) : 1 Tsp
Cashewnut(Kaju) : 10 -12
Curd : 2 Tbsp

For Gravy
Ghee : 2 Tbsp
Green Cardamom(Elaichi) : 2 - 3
Red Chilli Powder(Lal Mirch) : 1/4 Tsp
Black Pepper(Kali Mirch) : 1 Pinch
Cumin Powder(Jeera) : 1/2 Tsp
Garam Masala : 1/4 Tsp
Salt - To Taste
Fresh Cream : 1/2 Cup
Milk : 1/2 Cup

1. Take water in a pan, add a pinch of Soda to it and boil the water. Add green peas to it and let it cook until peas are soft, then add methi leaves and turn off the heat. After 2 minutes remove peas and methi from water.
Soda prevents discoloring of green peas and methi leaves. I skipped this step as I used frozen peas which were already boiled.

2. Grind all the ingredients listed above, under For Grinding section.

3. Heat ghee in a pan, add cardamom and the grounded mixture and fry it until the gravy leaves ghee. At this point add red chilli powder, black pepper, jeera powder, garam masala, salt and cook it for 2 minutes.

4. Then add cream and milk, mix well and let it boil. When the gravy starts boiling add green peas, methi leaves, tomato pieces and cashewnuts and cook for a little while.
It is not mandatory but I roasted the cashew nuts in microwave for 2 minutes before adding to the curry.

5. Serve with roti or paratha of your choice.

Sending this to Herbs & Flowers - Fenugreek event guest hosted and hosted by Mom Chef and PJ

Saturday, April 30, 2011

Kathi Roll (Chinese Version)

All you who like to try out Indian Street food must have tried Kathi Roll. I was introduced to Kathi roll during my first job in my home town when we used to have these yummy rolls as evening snacks, these being the first of its kind I had. Later I was introduced to its other varieties like aloo roll, chick pea roll, spinach roll and paneer tikka roll but I never found the Chinese version of it anywhere else so I thought of giving it a try. The outcome was ofcourse not as good as what we get on streets(street food may not be healthy but the taste is incomparable!) but the home version was healthier and did satisfy my taste buds.

The chappatis/paratha(flatbread) for these rolls are usually prepared with Maida but I avoid the use of Maida wherever possible so I made them with whole wheat flour.


For the Filling
Cabbage : 2 Cups
Carrot : 1 Cup
Capsicum : 3/4 Cup
Onion : 3/4 Cup
Beans : 1/2 Cup
Green Onion : 1/4 Cups
Red Whole Chillies : 3 - 4
Garlic Paste: 1 Tsp
Soya Sauce : 1 1/2 Tbsp
Chilli Sauce : 1 Tsp
Tomato Sauce : 1 Tsp
Chilli Vineger/Vineger : 1 Tsp
Oil : 3 Tbsp
Salt to Taste

For the Chapatti
Whole Wheat Flour : 1 Cup
Oil : 1 Tsp
Salt to taste


For the Filling
1. Wash and cut the veggies length wise.
2. Heat oil in a wok in high flame an add slit red whole chillies and garlic paste.
3. Then add onions and fry them until translucent.
4. Add Carrot and beans; after a min add cabbage, capsicum and spring onion. Fry them in high for few minutes.
5. Once the veggies are done lower the flame a little add soya sauce, chilli sauce, tomato sauce, salt.

For the Rolls
1. Add oil and salt to wheat flour and knead it with water like we do for chapattis. Keep aside for half an hour.
2. Divide them into lemon size balls(with 1 Cup flour, it made 7 balls) and roll them about 7-8 inch diameter with a rolling pin.
3. Put it over heated frying pan, after few secs flip it and when the other side is done flip it again. Brush with very little oil before flipping each side. This will ensure the chapattis doesn't become too dry.
4. Add the veggies length wise to each chapatti and roll the chapatti as seen in the picture.

Sending this to "Only Fusion Recipes" guest hosted and hosted by Priya and Pari.