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

BEETROOT and CHANNA UPKARI

I belong to the category of people who just hated the sight of hostel food and I rarely come across people who liked them.My hubby is one among them.He loved his hostel food .He used to tell me that everyone used to wait for lunch and dinner time just to eat the mess food.I was totally surprised because in the 5 yrs of my college life i had mess food only for the 1st 2 yrs and for the last 3 yrs it was take out.Oh well that was fun. The most popular items in his mess was this beetroot channa upkari and pineapple rasam.So every now and then he tells me to make these 2 items.I dont like beetroot so much but when its combined with white channa and coconut its absolutely delicious.Its a very simple upkari with lots of flavor.I hope you all like it too.

This is my post on day 9 of RM 2.

INGREDIENTS

Beetroot - 1 medium size,peeled and diced small

Canned white chana/garbanzo beans - 1

shredded coconut - 1/2 cup or more according to ones taste

mustard seeds - 1 tsp

cumin seeds - 1 tsp

red chillies - 3-4 nos

curry leaves - of 1 sprig

salt to taste

oil

METHOD

In a kadai heat some oil.Add mustard seeds.When it starts to crackle add cumin seeds,red chillies and curry leaves.Stir for a couple of mins and then add the diced beetroot.Add salt and mix well.Cover and let it cook for 5- 6 mins.Now add the canned garbanzo beans/channa and mix. Sprinkle some water if required.Cover and let it cook for 10 mins or until the beets are tender.Check for salt and then add the shredded coconut in the end.Mix well and let it cook for another 2-3 mins.Serve hot with roti or rice and dal.

Do check the recipes of my marathon buddies today!!!

1) DK

2) Siri

3) Srivalli

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Lakshmi Venkatesh

21)Sripriya

22)Viji

23)Pavani

VEGETARIAN 3 BEAN CHILLI

Chilli is something i have always wanted to try.Whenever i see it on tv i would simply drool .Chilli is usually made with beef,tomatoes,peppers and spices.Since i dont eat beef i was on a lookout for a vegetarian version of it .I came across quite a few and finally settled for rachael ray's 3 bean chilli , modifying it a little.In a vegetarian chilli the beef or meat is simply replaced by beans or lentils.A chili can be eaten as an appetiser or as a meal.It goes great as dips with tortilla chips or as a topping for tacos etc.With a little bit of cheese on top it tastes great on its own.One can also make it replacing beans with paneer or potatoes.
This is my day 2 post for RM 2 hosted by DK and Siri .

INGREDIENTS

Onions - 1 large, chopped
red pepper - 1 large, seeded and chopped
green pepper - 1 large seeded and chopped
jalapeno pepper - 1 large seeded and chopped
garlic - 2 large cloved,crushed and chopped
vegetable stock/broth - 1 can for thin version ,1/2 can for thick version
crushed tomatoes - 1/2 can
tomato paste - 1/2 can
black beans - 1 small can
dark red kidney beans - 1 small can
spicy vegetarian refried beans - 1 cup
ground cumin - 1 tbsp
coriander pdr - 2 tsp
chili powder - 2 tbsp
lemon juice as per taste
salt and pepper

Topping:-

Shredded cheese

METHOD

In a deep pot,heat some oil and combine onion, peppers, and garlic. Saute for sometime until its soft .Now pour vegetable stock/broth, add tomatoes, black beans, red kidney beans, and stirring to combine. Spice it with cumin, chili powder,coriander pdr, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese. Serve hot with tortilla chips.

Also do drop by my fellow marathoners site to see their delicious posts for the day:-

1) DK

2) Siri

3) Srivalli

4)PJ

5)Curry Leaf

6)Medha

7)Priya

8)Bhawna

9)Raaji

10)Ruchii

11)Anu

12)Kamala

13)Roopa

14)Divya Kudua

DAL MAKHANI with JEERA RICE

Dal makhani is a delicacy from Punjab.It's made of beans and lentils which are rich in proteins and fiber.Here the lentils are cooked and combined with spices and a tangy masala base of onions and tomatoes.It's has a creamy and rich gravy that goes very well with rotis and rice.I love to eat this with jeera rice.Both compliment each other so well.This is a must try combo. This is my day 9 post to recipe marathon.
I have to mention that even after i had sent an entry to this month's monthly mingle,some of u had suggested me to send my Papdi pizza for the entry as well and i couldnt just ignore that so after confirming with mansi i sent it.So i would like to thank Siri,Aparna and bhags for their suggestion. I wouldnt have send it otherwise:).
i am sending this to Sangeeths - Eat healthy - fiber rich event.

INGREDIENTS

Black urad dal/matpe - 1/2 cup

kidney beans/rajma - 1/4 cup

grated ginger - 1 tsp

salt

GRAVY MASALA

onions - 1 medium size,finely chopped

tomatoes - 1 medium size,pureed

cumin seeds - 1 tsp

gin-gar paste - 1 tsp

turmeric pdr - 1tsp

red chilli pdr - 1 tsp

curry leaves - 1 sprig

coriander pdr - 1 tbsp

garam masala - 1 tsp

cream - to garnish

coriander leaves - finely chopped,to garnish

butter-1 1/2 tsp,melted

oil - 1 tsp

salt to taste


METHOD

Soak the pulses overnight.Cook it in a pressure cooker along with grated ginger and salt.In a pan heat butter and oil.Add cumin seeds,gin-gar paste and onions.Add salt and turmeric.Saute onions until they become translucent.Now add the pureed tomatoes, red chilli pdr,coriander pdr and garam masala.Saute till the raw tomato flavor goes.Then add the cooked pulses.Check salt,cover and simmer for 15-20 mins.Garnish with fresh cream and coriander leaves .Serve hot with rice or rotis.



JEERA RICE

INGREDIENTS

Basmati rice - 1 cup

butter - 1 tbsp,melted

cumin seed - 1 tsp

cinnamon stick - 1/2 a piece

cloves - 3-4 nos

bay leaf - 1

cashew nuts - a handful

water - 1 3/4 cup

salt to taste

METHOD

Soak rice for about 45 mins to 1 hr.Heat butter in deep vessel.Add all the spices and saute for a minute.Add cashews and saute till golden brown.Add rice and saute it for 3-4 mins.Add water and salt and cook on medium high heat,covered.When all the water evaporates stir it ones ,switch off the flame and keep it covered for 10-15 mins so as not to let the steam escape. serve hot with dal makhani.

Stay tuned to see what my marathon buddies are upto:).

divya - Ginger Chutney

Siri - Baked Home Fries

Srivalli - Pearl Millet Jaggery Pancake

Dhivya - Masala Oil

Swathi - Oats upma

Bhags - Tofu coconut soup

raaga - onion chutney

BLACK BEANS AND RICE

Rice 'n' Beans is a very popular dish throughout Latin America and the Caribbean as well as in communities of Latino people elsewhere.The dish usually consists of white rice accompanied by brown, red or black, dry beans and seasoned in various ways. Different regions have different preferences.They are either served side by side or mixed together.(courtesy-wikipedia)

I prefer to mix it all together and also add other seasonings to suit my flavor.So without further delay here is the recipe.

INGREDIENTS

Cooked white rice-3 cups

black beans-1 can

onions-1 medium size,diced

green pepper/red pepper-half a piece,diced small

garlic-2 cloves,minced

green chillies-2-3,finely chopped

white vinegar-2 tsp

hot sauce-few dashes

cajun seasoning-2-3 tsp

lemon juice-a little

coriander leaves- to garnish

salt and pepper to taste

METHOD

Add a tbsp of oil in a pan.When it gets slightly hot add garlic and green chillies.Let it brown slowly, then add onion and pepper.Sprinkle some salt and pepper.Should not brown the onions,it just needs to get soft.Drain out the water from the can aand add the beans into the pan.Mix it all together.Add in the vinegar and few dashes of hot sauce according to ur preference.Then add the cajun seasonings to the mixture.It gives a nice southern flavor to the dish.You can use any other seasoning you like if u dont like cajun flavor.Before adding the rice ,the liquid in this mixture should be slightly evaporated otherwise the rice will get mushy.It just needs to be slightly moist enough for everything to be combined together.Adjust the salt.Garnish with coriander leaves and sprinkle some lemon juice.Serve it hot with any meat.

TANGY BUTTER BEANS CURRY

INGREDIENTS

Butter beans-1 can
tomato-1 ,grinded smoothly
mustard seeds-1 tsp
turmeric pdr-1 tsp
chilli pdr-1 tsp
curry leaves-of 1 sprig
asafoetida-a pinch
salt to taste

METHOD

Pour a tbsp of oil into a pan.When it gets hot add mustard seeds.After it crackles add turmeric pdr,chilli pdr , curry leaves and the grinded tomato.After the raw taste of tomato goes add in the beans into the pan.Pour in 1/2 cup of water and salt.Close the lid,reduce the flame and let it come to a boil.Let it boil for 5 mins.Switch off the flame and add in a pinch of asafoetida.
Tastes great with upma or rice.