APPLE TATIN CAKE

A year comes to an end and begins with another , "I WISH ONE AND ALL A VERY HAPPY AND PROSPEROUS NEW YR".The begining of a year always calls for celebration for the good things that came your way in the previous yr and for some that is waiting to happen this yr.We celebrated with a delicious Apple tatin cake.I got this recipe from Ina garten of barefoot contessa.Her instructions are very easy to understand and i followerd her recipe without making any changes.This is a must try dessert,a great one for celebration!!!

I am sending this to JZ's Santas holiday challenge event.




INGREDIENTS

(source - http://www.foodnetwork.com/)

All purpose flour - 1 cup + 2 tbsp

Unsalted butter - 6 tbsp, room temperature + extra for greasing the dish

Apples - 11/4 piece, peeled and sliced

sugar - 1 + 3/4 cups , divided

Eggs - 2 , room temperature

Sour cream - 1/3 cup

Lemon zest - 1/2 tsp grated

Vanilla extract - 1/2 tsp

Baking pdr - 1/2 tsp

salt - 1/4 tsp

METHOD

Preheat the oven to 350 degrees F.

Generously grease a pie dish(9") and arrange the apples in the dish, cut side down.
Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices.

Meanwhile, cream the butter and the remaining sugar in the bowl until light and fluffy.Beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature.

KAPPA/YUCCA FRITTER

Yucca/kappa is a very popular root vegetable in South America.In India its largely consumed in the southern part of India ,mainly kerala.Kanji kappa is one popular dish there.Yucca/kappa is high in starch and calcium.The best and simplest way to eat this root vegetable is by simply cooking it in salt water till tender and serving along with shallot tamarind chutney.Thats how my hubby and i like it.Ones in a while we do want something else prepared from it.Last week after we bought a big fat one,i kept thinking what other than the usual can i prepare from it? Thats when the idea of making fritters of it struck me.The result was simply delicious.I simply boiled and cooked it in salt water,cut it into 2" high strips,dipped in besan batter and deep fried.This one is a must try.Here is the recipe.

INGREDIENTS

Yucca root - 1 whole,peeled,cleaned and cut into large chunks

water

salt

Oil for deep frying

For Batter:-

Besan flour - 1 cup

chilli pdr - 1 tsp

asafoetida - a pinch

water - enough to make a batter(consistency-not too thin nor too thick)

salt to taste

METHOD

In a vessel,add the yucca chunks,pour enough water to cover it and add salt.Cook it until its

tender but firm.Remove from water,pat dry and cut it into 2" length strips.Keep aside.

In a bowl mix all the ingredients needed for the batter.Keep aside.

Heat oil.Drop the strips one by one into the batter,coat it well and carefully drop it in the hot oil.Fry it till golden brown.Remove and place it on paper towel to remove excess oil.Serve hot.

HYDERABADI CHICKEN BIRIYANI

Chicken biriyani is something we like to indulge in many a times,usually on weekends.I usually prepare kerala style biriyani but this time i tried my hands on hyderabadi chicken biriyani.Both are layered biriyani ie alternate layers of rice and masala.The marination ingredients are different for both.Hyderabadi slightly spicier than the other.

The rice and the chicken is cooked separately and then arranged in alternate layers in an oven proof dish and cooked on a very low temp for about 20-30 mins for all the flavors to blend in.

For the successful completion of Recipe marathon 2,DK has awarded each of us with a trophy with a personal touch.Here is mine!!!Thanks a ton DK!!!

INGREDIENTS

For cooking rice:-

Basmati rice - 2 cups

cardamam - 2 whole

cinnamon - 1 stick

black peppercorn - 5-6 nos

bayleaf - 2 nos

water

salt to taste

For marination:-

Chicken breasts(boneless or bone in) - 2 nos,cut to medium size pieces

Fried onions - 1 cup

yogurt - 1/2 cup

cumin seeds - 2 tsp

cinnamon stick - 1

black peppercorn - 5-6

cloves - 4-5

cardamam - 3 nos

ginger - 1" piece

garlic - 2 cloves

red chilli - 4-5 nos

cilantro - a bunch

oil - 3 tbsp

salt to taste

For masala:-

Onions - 2 medium size,sliced

Ghee and oil - a tsp each

cardamam - 2 nos, whole

cloves - 3 nos

cinnamon - half a piece

marinated chicken

salt

METHOD

Grind the ingredients required for marination smoothly and transfer it to a bowl.Add the chicken pieces and marinate for atleast 4 hrs,overnight is even better.

Wash and soak the rice for about 1/2 an hr.In a deep bottom vessel bring some water to boil.Add the spices mentioned above to flavor the rice and some salt.Add rice and cook it until just done.Do not over cook the rice ,then it will get mashed up.Strain the water and keep rice aside.You will see that the rice is very fluffy and thats exactly what you should be looking for.

While the rice is cooking prepare the chicken masala.Heat some ghee and oil in a wide pan.Add cardamam,cloves and cinnamon.Stir for a fews seconds.Then add the sliced onions.Cook it till its soft.Now add the marinated chicken and cook it until its fully done.Cook it on a medium low flame.Check salt.Garnish with coriander leaves.If you have some mint leaves add that too, adds great flavor.

Preheat oven to 300 deg F.Reserve some gravy to put on top of rice in the end,use the rest for making the layers.In an oven proof dish make alternate layers of rice and masala starting and ending with rice.Pour the reserved gravy on top.Garnish with some fried onions.Cover the top with aluminium foil.Place it in the oven and cook for about 20-30 mins.If you dont have an oven you can also make the same layers in a deep vessel and cook on stove top on low heat for the same time.Serve hot with some raita.

I had done a small voting poll on what i should post more on.I thank each and everyone who participated in the poll.As you can see appetizers has clearly won.My next few posts will be exclusively on appetizers.

PALADA PRADHAMAN

Palada pradhaman is one of the traditional payasam of kerala.Its mainly prepared during the festival of onam.Pradhaman is a sweet dish in the form of a thick liquid similar to payasam, but with more variety in terms of ingredients and more elaborately made. It is made with white sugar or jaggery to which milk or coconut milk is added.(Source - wikipedia)

There are various types of pradhamans like jackfruit pradhaman,parippu pradhaman(made with lentils) etc.Here I have prepared Palada pradhaman which is made of flakes of cooked rice, milk, and sugar.

Today being the last day of Recipe Marathon 2 ,i am finishing it with this sweet post.I am very happy that my marathon race was a complete success.Now i can say YAHOOOOOOOOOOOOOOOOOOO!!!:).It was really great running with 24 others.Girls we did it!!!INGREDIENTS

Rice ada - 1/4 cup

milk - 3 cups

sugar - 1/4 cup + 2 tbsp

cardamam - 3 nos,powdered

Cashews or sliced badam - 2-3 tbsp, toasted

water

METHOD

Cook rice ada in water until they are tender.Drain and keep aside.In a deep vessel mix the cooked ada with 2 cups of milk and bring it to a boil.Keep stirring till the milk is reduced to half.Then add the sugar and stir it till the sugar is dissolved.Now add the remaining milk and bring it to a boil ones more.Simmer until the liquid becomes thick.Garnish with cardamam pdr and nuts.Serve hot.

Do check out how my buddies have finished their marathon!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

CHICKEN PARMASAN

Chicken parmasan and eggplant parmasan are my 2 favorite Italian dishes.When my hubby and me go to any italian restaurant one of us is sure to order either of the 2 items.

Here the chicken is coated with italian seasonings,parmasan cheese and bread crumbs,quickly shallow fried to get a nice crust on the outside and then baked in oventopped with fresh mozarella and pasta sauce to melt the cheese and cook completely.Its usually served alongside any pasta or in between bread as sandwich.Vegetarians can use eggplant/brinjal for eggplant parmasan and follow the same technique.

This is my post on day 29 of RM2.

INGREDIENTS

Boneless chicken breasts - 1 large (good enough for 2)

Fresh mozarella - 3-4 slices(shredded mozarella works well too)

All purpose flour - 1 cup

garlic pdr - to taste

red chilli pdr - 1 tsp

butter milk - 1 cup

parmasan cheese - 1/2 cup

Bread crumbs - 1/2 cup(can also use seasoned bread crumbs,then you can avoid adding the italian seasonings)

Italian seasonings - 1 tsp

salt and pepper

olive oil

Pasta - 1 1/2 cup,any kind(i used rotelle)

pasta sauce - 3 cups,i used store bought(can use any kind)

water

salt

METHOD

Pound the chicken to 1/2" thickness using a mallet or use the bottom of a heavy skillet/pan and keep aside.Mix flour,garlic pdr salt and chilli pdr in a plate and keep aside.Pour buttermilk in another bowl and keep aside.On a 3rd plate mix cheese,bread crumbs and italian seasonings and keep aside.Add generous amount of garlic pdr and italian seasoning in order to get good flavor.Keep these 3 plates closely.First dip the chicken in the flour mixture,nicely coat both sides of the chicken and then dip it into the butter milk and finally into the cheese breadcrumbs mixture.Coat both sides very well.Do similarly with the other piece and keep aside.

In a wide pan pour enough oil to cover the surface.Ones its hot put the chicken pieces and fry it till its golden brown on both sides.Do not cook the chicken fully at this point.We will complete the cooking in the oven later on.Right now we are just aiming to get a nice crust on the outside.Ones done place them on a paper towel to drain off excess oil.

Preheat oven to 450 deg F.Take an oven proof pan,pour some sauce on the bottom.Now place the chicken on it and top it with mozarella cheese.Bake it for about 6-8 mins.Serve it hot on top of pasta.

Cook the pasta according to the box instructions and mix it with the pasta sauce.Serve it hot with chicken parmasan.

Do check what my fellow marathoners have cooked up today...just 1 more day to go!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

FALAFEL

Falafel is one of the most popular vegetarian snack in the middle east.These are patties made from chickpeas and spices and then deep fried.Its one of the best things to serve as an appetizer to a vegetarian or a non- vegetarian.It tastes great as it is along with any hot sauce but usually served in pita pockets or wrapped in a flat pita bread with hummus as base.

Canned chickpeas works good for this.If you dont have canned food in your area then you can soak the chickpeas overnight,pressure cook and then use them.

This is my post on day28 of RM2.

INGREDIENTS

Chickpeas - 1 can

garlic - 2 cloves

onion - 1 medium size ,diced large

cilantro/coriander leaves - a whole bunch

cumin pdr - 1 1/2 tsp

red chilli pdr - 1 tsp

coriander pdr - 1 1/2 tsp

lemon juice - 2 tsp

all purpose flour - 1/4 cup

bread crumbs - 1/4 cup + 2 tbsp

salt and pepper

oil for deep frying

METHOD

Heat some oil in a pan and fry the garlic and onions till their raw flavor disappears.Then add all the ingredients including the fried garlic and onions in a blender and blend them till they all come together.Do not add any water, that will make it very thin and will be very difficult to form tight patties.Also if water is present then the patties will absorb a lot of oil.Form lemon size balls from the mixture and gently flatten them.

Heat oil in a deep vessel.When its hot drop the patties very slowly one by one.Fry them till they turn golden brown.Do not overcrowd the pan that will make them very oily as well.PLace them on a paper towel to remove excess oil.Serve hot with hummus or any hot sauce or serve it wrapped in pita bread.

Do check out what my marathon buddies have posted today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

GRILLED CHICKEN

Grilling is one of our favorites things to do during summertime.Hubby loves to bbq and he doesnt let me come near it.He says its a man's domain , I dont agree to that one bit but i really do enjoy seeing him grill :).

Grilling is very healthy and gives a nice smoky flavor to the meat.In order to get good grill marks on the meat preheat the grill for sometime.You should hear a nice sizzling sound when u drop the meat on it. Then cook it on medium high heat for few mins turning the meat just ones.
One can even grill vegetables like eggplant,bell peppers,paneer,zucchini etc.

We use the gas grill.Its much easier to use and maintain.I also love charcoal grill but requires a lot more work and clean up.

This is my post on day 27 of RM 2.

INGREDIENTS

Boneless chicken breasts - 2 large,cut to medium size pieces

For Marination:-

Gin-gar paste - 2 tsp
turmeric - 1/2 tsp
red chilli pdr - 1 1/2 tsp
coriander pdr - 1 1/2 tbsp
cumin pdr - 1 tsp
garam masala - 1 tsp
lemon juice - 2 tsp
amchur pdr - 1/2 tsp
curd - 1/2 cup
salt and pepper


METHOD

In a bowl mix all the ingredients needed for marination.Add the chicken pieces in it and mix it well.Let it marinate for 4-5 hrs at least.

Preheat the grill on medium high heat.To check if its ready sprinkle some water on it and if it sizzles then its ready.Place the chicken pieces one by one without overlapping each other.Leave it undisturbed.Close the lid and let it cook for about 5-6 mins.Turn it and let it cook the other side for 3-4 mins.Then reduce the heat to medium low and let it cook for another 2-3 mins or until done.To check if the meat is done pierce with a fork,if it pierces easily then its done.The last thing you want to do is overcook cause that simply makes it tough and dry.Serve immediately alongside sliced onions and lemon wedges.


Do check what my friends have cooked up today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

WHITE LEMON PICKLE

I love spicy food and so its no surprising that i love pickles too.My hubby on the other hand is very sensitive to spice and so stays as far as possible from pickles or anything thats spicy except from this one particular pickle.

White lemon pickle was introduced to us by my mom.It so simple and very easy to make.No spices added and almost no cooking required,only work is cutting and marinating.Even though lemon is the main ingredient, ginger and garlic gives it the flavor and green chillies gives it the small kick which is not at all overpowering.I love the garlic and chillies in it the best and so i add a lot of it.Garlic,ginger and green chillies just need a little bit of sauteeing to remove its raw flavor and thats the only little cooking thats needed here.Ones all are mixed together ,it needs atleast a week or so for all the flavors to blend in and spread evenly.But i bet no one can wait that long because the aroma is simply irresistable.Ones everything is done you can even eat the chillies since its no longer spicy.

This is my post on day26 of RM 2.

INGREDIENTS ( There is no particular measurement needed for this recipe.One can add less or more of the following ingredients)

Lemon - 4-5 nos

Garlic

ginger

green chillies

salt to taste

water

oil

METHOD

Cut the lemon to bit size pieces ,apply salt and let it marinate overnight.Peel the garlic cloves and slice it round and thin.Similarly slice the ginger too.Cut the green chillies into 1/2 " pieces.In a bowl mix ginger,garlic and chillies.Add salt and keep aside for about 2-3 hrs.

In a pan heat some oil.Add the ginger, garlic and green chillies.Sautee it till its looses it raw flavor.Do not make it brown.Sautee it on a medium lot heat.Ones done mix it with the chopped lemon pieces.The pickle is done at this moment but its dry.So if you want some liquid in it boil 1/2 cup water with salt and add it tot his mixture.Let it cool before bottling it.Tastes great with curd rice.

Do check what my fellow marathoners have cooked up today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

SAMOSA CHAAT

Samosas are a very popular snack in India and even more popular are samosa chaat.I remember having it from the roadside stalls or carts in manipal during my college days.We went there whenever my friends and i wanted to have some.They are so delicious and very fulfilling with layers of masala gravy,yogurt ,onions, tomatoes,tamarind sauce,green chutney and sev.Its very easy to make at home ones you have the samosas.I use store bought ones to prepare the chaat.

This is my post on day 25 of RM 2.

INGREDIENTS

Samosas - Atleast 1

white chana/garbanzo beans - 1 can

turmeric pdr - 1/2 tsp

red chilli pdr - 1 tsp

cumin seeds - 1 tsp

asafoetida - a pinch

sugar - a pinch

cilantro - a bunch,chopped

yogurt/sour cream - 1/2 cup

onions - 1/2 cup,chopped

tomato - 1/2 cup , diced

chaat masala - few sprinkles

cumin pdr - few sprinkles,roasted

tamarind sauce 3-4 tbsp

green chutney - 2-3 tbsp(optional)

Thin sev - 1 cup

salt

METHOD

First prepare the masala gravy.heat some oil in a pan.Add cumin seeds,turmeric pdr,asafoetida and red chilli pdr.Now pour the canned garbanzo beans and some water.Add salt and a pinch of sugar.Let it simmer for soe time.Using a masher coarsely mash the beans.Garnish with cilantro.Keep aside.Whisk the yogurt smoothly and keep aside.

Heat a griddle/tawa.Place the samosa on it and gently flatten it.Let it crisp on one side and then turn it to crisp the other side too.Now keep rest of the ingredients nearby before assembling the chaat.

Break the samosa to 3-4 pieces and place it on a plate.Generously pour some of the masala gravy on top.Now add a layer of yogurt.On top of this sprinkle chaat masala ,roasted cumin pdr and red chilli pdr.Put some of the onions and tomatoes on top.Now pour some of the green chutney and tamarind sauce and then generously sprinkle the top with sev.Serve immediately.

Do check what my fellow marathoners have cooked up today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

BAIGAN KA BHARTHA

Eggplant is one of the most versatile vegetables.It can be used in making sauces and dips.It can also be stuffed with masala or spices and meats and then baked.They taste absolutely delicious when grilled.Its used in a variety of Indian curries.Baigan ka bhartha is one of them.

Baigan Ka Bhartha is an Indian dish made by mixing the roasted and mashed eggplant with onions,tomatoes and other spices.They go very well with roti or rice and dal.

This is my post on day 24 of RM2.

INGREDIENTS

Eggplant - 1 whole

onions - 1 medium size,finely chopped

tomato - 2 medium size ,finely chopped

ginger-garlic paste - 1 tsp

turmeric - 1/2 tsp

red chilli pdr - 1 tsp

green chillies - 2-3 , slit

garam masala - 1 tsp

coriander pdr - 1 tsp

curry leaves - of 1 sprig

coriander leaves - a bunch ,chopped

lemon juice - 1-2 tsp(optional)

salt to taste

oil

METHOD

Preheat oven to 400 deg F.Apply oil all over on the outside of the eggplant.Line a baking sheet with aluminium foil and place the eggplant on it.Bake it for about 40-50 mins or until the skin is fully burnt/blackened.Turn the eggplant ones half way through the cooking time.If you dont have an oven you can also roast it on open fire turning it frequently to roast it evenly on all sides.Ones roasted ,keep it tightly closed in the foil sealing all the edges for about 15-20 mins.This will help to peel off the skin easily.Ones the skin is removed ,transfer the eggplant into a bowl and mash it roughly.

In a pan heat some oil.Add gin-gar paste,curry leaves and green chillies.Stir for a few secs and then add the chopped onions.Cook it till they turn soft.Then add the turmeric pdr and red chilli pdr . Mix in the diced tomatoes,coriander pdr and garam masala.Ones they become soft mash them using the back of a wooden spoon.Add salt.Now add the mashed eggplant and mix it nicely.Check salt.Cover and let it simmer for 5-10 mins.Garnish with coriander leaves and lemon juice.Serve hot with rice or roti.

Do check what my friends have cooked up today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

CREAMY AVOCADO DIP

Avocados are pear shaped fruits with a thick outer green -brown skin and an egg-shaped seed inside.Its not sweet but contains a large amount of fat.In order to select a ripe avocado ,apply a gentle pressure holding it in between your palm .If it yields to the pressure applied then u have the right one. The flesh turns brown as soon as its exposed to air,so squeeze lime/lemon juice on it to prevent this. Due to its smooth and creamy texture its used largely in mexican cuisines for dips.

Here i have prepared a simple and creamy avocado dip blending it with sour cream,cilantro and red chilli pdr .It is perfect for dipping chips or chicken wings .

INGREDIENTS

Avocado - 1 whole

Sour cream - 3 tbsp

garlic pdr - a few sprinkles

red chilli pdr - 1/2 tsp

lemon juice - 1-2 tsp

cilantro - a bunch

salt

METHOD

Cut the avocado in half,lengthwise,remove the pit and scoop out the flesh using a spoon.Put everything in the blender and blend it to a smooth paste adding little water.Serve immediately with chips or chicken wings.

Take a peep into my friends kitchen today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

STEAMED PEANUT SHELLS

There are exactly 2 things i like about the winter in US.One is watching a snow fall from our patio door and the other is the weekly football matches.We simply love to watch the football matches with a bowl full of steamed peanut shells to munch on.They are so soft ,delicious and healthy as well.I feel a lot more happier and guiltless eating a steamed peanut shell than if we were to eat potato chips or popcorn.

INGREDIENTS

Shelled peanuts - 5-6 cups,raw

salt

water


METHOD

Put the peanuts in a vessel that will fit in a pressure cooker or u can directly put in the pressure cooker vessel itself.Add water ,just enough to cover the peanuts.Add generous amount of salt,give a stir and let it cook on medium heat for 3 whistles.Remove from heat and let it rest till the pressure completely goes.Drain off the water and serve immediately.

NOTE:-One can also make peanut upkari using the steamed peanuts by adding a tadka of mustard seeds,cumin seeds,curryleaves and red chillies.Remove the peanuts from the shell and add it into the tadka pan.Stir and chk salt.Serve it with rice and dal.

Check what my marathon buddies have cooked up in their kitchen today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

DAL PARATHA

I had some leftover dal that i had cooked for making dal makhani.Well I cant prepare Dal makhani 2 nights in a row ,not even twice a week.So then what do i do with it?Thats when i realised i had not prepared a stuffed dal paratha ever.I didnt think twice and went on to make the filling.A used a regular chapathi dough with some cumin added to make the parathas.The result was delicious as well as fulfilling.Filled with loads of fibre and proteins,a single stuffed paratha was good enough to fill up my tummy.One can use any kind of dal or beans for the filling.

This is my post on day 21 of RM 2.

INGREDIENTS

Wheat flour - 2 cups

cumin seeds - 2 tsp

oil - 3-4 tbsp

hot water - 3/4 cup

salt

For filling :-

Matpe beans - 1/2 cup

kidney beans - 1/4 cup

Grated ginger - 1 tsp

cumin seeds - 1 tsp

turmeric - 1/2 tsp

red chilli pdr - 1 tsp

coriander pdr - 2 tsp

garam masala - 1 tsp

lemon juice - 1-2 tsp

curry leaves - of 1 sprig

coriander leaves - a bunch,chopped

salt

METHOD

Soak kidney beans and matpe beans overnight and then pressure cook it with some grated ginger and salt.

Mix flour,salt,cumin seeds and oil in a bowl.Mix it till the flour has a wet consistency.Add hot water slowly and mix thoroughly to form a soft,smooth dough.Keep aside.

In a pan heat some oil.Add the cumin seeds and curry leaves.Stir for a few secs ,lower the flame and then add the turmeric pdr,chilli pdr,coriander pdr and garam masala.Now add the cooked beans.Check salt(Some salt was already added while pressure cooking the beans).Cook it uncovered until it becomes dry,all liquid evaporated completely.Mix in the lemon juice and coriander leaves in the end.Leave aside and let it cool before making the parathas.

Make small lemon size balls of the dough and flatten it a bit.Drop a spoonful of the filling in the center of the dough.Gather the edges and seal it tightly.Coat it with flour and flatten it carefully.keep the dough 1/4" thick.Do the same for rest of the balls.

Heat a griidle or tawa on medium.Spread some butter/ghee on it if you wish, I didnt add any. Drop the flattened dough and cook them for about 3-4 mins per side or till they turn brown on both sides evenly.Serve hot with green chutney or curd.

Do check out what my friends have been upto today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi