MOONG DAL CHAPATHI(GREEN GRAM TORTILLAS)

 

Ingredients:

1.Wheat flour              -  3 cups

2.Cooked Moong dal   -  1 cup

(Can also use 50:50 =Moong dal:Toor dal)

3.Chilli powder            -  1 Teaspoon

4.Salt to taste

Method:

1.Combine Wheat flour,cooked lentils,chilli powder,turmeric powder and salt in a bowl.

2.Mix the ingredients well with your hand until it resembles a coarse mixture.

3.Only after mixing the ingredients well,add water little by little to make a dough. Be Careful while adding water as the dal contains enough moisture in it.

4.Rest the dough for minimum 30 minutes.Divide the dough into small balls and roll out into circles.Cook the rolled out circles in a hot skillet drizzling oil on the top.Cook on both sides until golden brown spots appears on each side.Serve hot with any Curry of your choice.

GREEN ONIONS DOSA (SPRING ONIONS PANCAKE)

 When we want a less-intense onion flavour. spring onions are a great choice.

This is a simple. no-fail recipe and it's quick to make if you have Dosa batter and Spring onions.

Ingredients:

1. Dosa batter
2. Chopped Spring Onions

Method:

1. Grease and Heat a large skillet over  medium-heat.
2. When the griddle is hot,splatter some water onto the surface of the griddle.
3. Ladle batter onto skillet.
4. Gently spread the batter into a circle.Immediately,throw a handful of chopped spring onions on the top.
5. Drizzle oil around the edges of the dosa and also drizzle some melted ghee over the top on the spring onions(drizzling ghee is optional ).
6. When edges look dry,turn over the dosa.
7. Once flipped,cook the other side too.

SPRING ONIONS bring both FLAVOUR and some CRUNCH!!!

You can also add some spring onions into the batter itself.I made some mini dosas for my little one by adding a handful of spring onions into the batter itself.

Serve YUM YUM Spring Onion Dosas with Milagai podi.

SUKKU KAAPI POWDER(DRY GINGER CONCOCTION POWDER)

Ginger is an incredible spice.

Dry ginger is available in small pieces and is known as SUKKU in Tamil.

It possess anti-inflammatory,anti-flatulent and anti-microbial properties.It is effective for cold & cough and helps to increase immunity.

Black pepper is known as the "KING OF SPICES" and is used in Ayurvedic medicine due to its high concentration of antioxidant properties.

Palm Candy is a nutrient rich,low glycemic sweetener and has a number of minerals which makes it a best substitute for refined sugar.

Ingredients:

1.Sukku(small pieces) - 2 cups(200 gms)

2.Coriander seeds - 2 cups(200 gms)

3.Whole pepper -  1/2 cup(100 gms)

4.Palm sugar or Panakarkandu  - 3/4 cup  

5.Elaichi pods - 25 to 30(1 tablespoon)

Method:

Toast all the ingredients except Palm sugar separately in a dry saucepan over medium heat.

Then process the ingredients in a blender until finely ground.

TOASTING :

1.Pour the coriander seeds into the dry pan and stir them over medium heat until they slightly changes their colour and keep it aside.

2.Now,toast the whole black peppercorns in a dry saucepan over medium heat until the seeds start to pop and sends out fine fragrant smoke.Keep it aside.

3.Slightly heat the Elaichi pods in the dry pan prior to grinding them.

4.Toast the dry ginger pieces until they are brittle when you try to bend them.Warm them through in a dry saucepan till they crisp up again.Though they are dry,they will be little soft and if they are not toasted,it will be difficult to process them in a blender. 

GRINDING :

5.Crush the toasted warm dry ginger  in a Mortar & Pestle.

6.Put the toasted and crushed dry ginger in a blender and process them until finely ground.Keep aside in a bowl.

7.Blend elaichi pods and palm sugar together and keep aside .Process peppercorns and coriander seeds together.

8.Now, Place all the separately blended ingredients in a blender and Swirl them together to combine them.

You will have the freshest spice powder!!!

You can use this powder while making tea .Simply add the powder along with the tea powder and make healthy Tea.

DRY GINGER MILK:

You can also make Dry Ginger milk by mixing this powder in milk along with Brown sugar .

Combine milk,dry ginger powder and palm sugar in a saucepan,cook over low heat until milk becomes foamy.Remove from heat and Serve.You can also strain the milk if you like.We love this recipe and have this milk everynight at bedtime as this is a bit spicy and provides immunity against Cold and Flu.

RAJMA MASALA (KIDNEY BEANS IN TOMATO SAUCE)

 Ingredients:

1. Boiled Rajma - 1.5 cups
2. Boiled Black Urad dal - 2 Tablespoons
3. Oil - 1 Tablespoon
4. Onion - 1
5.  Blend into a paste:

a.Tomatoes - 2

b. Garlic cloves - 6 

c. Sambar powder - 2 Tablespoons

d. Garam masala powder - 2 Tablespoons

e. Jaggery powder - 1 tablespoon

f. Salt to taste

        6. Melted ghee or Melted butter - 1 tablespoon

        7. Kasuri methi - 1.5 teaspoons

SOAKING AND COOKING BEANS

Soak the kidney beans and whole black lentils together for 10 to 12 hours.

Drain soaked beans and rinse them.Place them in a pressure cooker and cover with fresh water,about an inch above the beans.Cover and cook  for 6 whistles and also on low flame for additional 10 minutes after the six whistles.Boiled Beans is ready.

Method:

1. Dice onions finely.Heat oil over medium heat in a pan.Add the onion to the pan and saute until the onions are soft and  golden brown.
2. Blend Tomatoes,garlic,sambar powder,garam masala powder ,jaggery and salt into a smooth paste.Add this tomato paste to the onions along with 1 cup of water and stir well until everything combines nicely.
3. Bring to a simmer.Cover the pan with a lid or plate and reduce heat to low and simmer for 5-8 minutes or until the oil floats on top.
4. Now,stir in the boiled kidney beans and boiled whole black lentil along with its cooking water .Cover and continue cooking on low heat for another 10 -15 minutes stirring occasionally until desired consistency is reached.Remove lid and cook for 2 minutes.Turn off the stove.
5. After turning off the stove,stir in Kasuri methi and melted ghee or butter.Mix well. Cover  for 5-10 minutes to allow the flavours to seep in .Enjoy this Rajma gravy with any Indian flatbread of your choice.

RAJMA CORIANDER CHAPATHI (KIDNEY BEAN & CILANTRO FLAVOURED TORTILLAS)

 Ingredients

1.Wheat flour - 3 cups

2.Boiled Rajma - 1 cup

3.Chopped Coriander leaves - 1/2 cup

4. Chilli powder - 1 teaspoon

5.Turmeric powder -  1/2 teaspoon

6.Salt to taste

Method:

1.Soak the kidney beans for 12 to 14 hours.

Drain soaked beans and rinse them.Place them in a pressure cooker .Cover with fresh water,about an inch above the beans.Cover and cook  for 6 whistles and also on low flame for another 10 minutes after the six whistles.

2.Drain water from the boiled beans and save the water for kneading dough.Add the boiled beans (without water) to the mixie or blender and process it until a coarse paste forms or Flaky.Do not process completely smooth.You can also smash the beans using a potato masher.

3.Combine Wheat flour,Pulsed or smashed rajma ,chopped coriander leaves,turmeric powder,chilli powder and salt in a bowl.Mix everything well until it combines .Add water and form a dough.Knead the dough until smooth.

4.Rest the dough for 30 minutes.

5.Divide dough into equal portions.On a lightly floured surface,roll each portion into a circle.

6.In a greased cast-iron or any other heavy skillet,cook chapathis over medium heat adding few drops of oil or ghee over the chapathi .

7.Cook until golden brown spots appears on both sides.Keep covered.Serve warm with side dish of your choice.

4.

MIXED VEGETABLES AND MIXED GREENS CHAPATHI

 

Ingredients:

1. Wheat flour       -   3 cups
2. Mixed Veggies  -   1 cup finely chopped  (pulse veggies until finely chopped in a chopper or Food processor) (You can also grate the veggies) Veggies used in this recipe are one radish,small piece of cabbage,cauiflower florets,small piece of red capsicum.
3. Green onions (chopped)                   -  1/4 cup
4. Moringa leaves (Drumstick leaves)  - 1/4 cup
5. Coriander leaves (chopped)              - 1 Tablespoon
6. Red chilli powder                              - 1 teaspoon
7. Salt to taste

Method:

1. Combine Flour, pulsed veggies,green onions, moringa leaves,coriander leaves, red chilli powder and salt in a bowl.Mix these ingredients until well combined.Add required water and make a tight dough as the veggies tend to leave out water.Knead well.
2. Rest the dough for 15 minutes.
3. Separate the dough into equal balls.On a lightly floured surface,roll out each ball into a disc.
4. Cook the rolled out chapathis in a hot skillet .Drizzle few drops of ghee or oil on the top and spread it all over the chapathi .Cook the chapathi on both sides until small golden brown spots appears on each side.
5. Stack the cooked chapathis in a casserole and serve them with Raita or any Vegetable curry of your choice.

CORIANDER - DAL CHAPATHIS (LENTIL AND CILANTRO FLAVOURED TORTILLAS)

 FLAVOURED CHAPATHIS

These chapathis are soooo flavourful and every bite is filled with CORIANDER DELICIOUSNESS !!! The nourishing lentils add protein to the recipe. It is sustaining and satisfying.

This flavorful protein packed chapathis is hearty and healthy!!!

Ingredients:

1. Wheat flour  -  1 cup
2. Coriander leaves with stems - 1/4 cup
3. Cooked Toor dal - 1/3 cup
4. Chilli powder - 1 teaspoon
5. Salt to taste.

Method:

1. Cook the toor dal and keep aside. You can either pressure cook them or cook them in a pan on a stovetop till they are tender.
2. Chop up the coriander leaves with its stems finely and keep aside. The stems of this herb are just as flavorful as the leaves. (Tip: Clip off about 1inch of the fibrous ends of stems and discard it.)
3. Combine flour, Coriander leaves, dal, Chili powder and salt in a medium-sized bowl. Mix these ingredients until well combined.
4. Add require water and form a dough. Knead the dough for 1-2 minutes until the dough is nice and smooth. 
5. Allow to rest for alteast 15 minutes(or as much as 30minutes-1 hour)
6. After the rest period, divide the dough into small pieces. Form each piece in to a ball.
7. Grease and heat the skillet over medium heat. 
8. Roll each dough piece into a circle. Keep work surface and rolling pin lightly floured, so that rolling can be little easier.
9. When the skillet is hot, transfer the rolled out chapathi to the skillet and drizzle few drops of ghee or oil on top of the chapathi.Cook  them on both sides until golden.
10. Remove the chapathi from the skillet and stack them in a covered container or casserole or you can serve them right away .If you wish to eat later, stacking and covering them helps steam each other and they get nice and soft. 
11. Continue rolling and make chapathis from the remaining dough.
12. Serve these flavourful chapathis with Vegetable curry of your choice.

BRIGHT , HERBY FLAVOURFUL Coriander- Dal chapathis are READY !!!

DAL MAKHANI(WHOLE BLACK LENTILS IN TOMATO SAUCE)

DELICIOUS   N  YUMMMM  DAL MAKHANI!!!

 

For Dal Makani,you need soaked urad dal.Rinse and Drain the dal well before soaking.Do not add salt to the dal while cooking as it will cause the dal to become a liitle tough and you won't get a buttery texture of the dal.

Ingredients

1. Whole Black Urad  Dal  -  One cup
2. Yellow Moong dal - 1 tablespoon
3. Onion - 1 (medium, finely chopped)
4. Oil - 1 teaspoon
5. For  Spiced Tomato Puree:

           a) Tomatoes - 2 (roughly chopped)
           b) Garlic - 4 cloves and ginger - 1 small piece

           c) Sambar powder - 1 tablespoon
           d) Garam masala powder - 1/2 tablespoon
           e) Turmeric powder - 1/2 teaspoon
           f) Jaggery or Brown sugar - 1/2  teaspoon
           g) Required salt
           Blend everything together  till completely smooth in blender or mixie .

      6. Melted Ghee -   1 to 2 teaspoons

      7. Kasuri Methi   - 1 teaspoon

SOAKING AND COOKING THE DAL:

Add the Black Urad Dal to a large bowl and cover with several inches of water. As they rehydrate, they triple in size. So use plenty of water. Soak them for 6 hours or over night. You can pressure cook the soaked Dal and moong dal together directly for 6 to 8 whistles in a small pressure cooker on medium low flame.Addition of one tablespoon of moong dal gives a creamy texture to the gravy.Moong dal needs not to be soaked and it can be added to the soaked urad dal while pressure cooking.

Method: 

1. Heat up the oil in a small pressure cooker.Add the onion and fry it gently on a low heat until golden brown in colour stirring from time to time.
2. Now add the blended spiced tomato puree along with 1/2 cup of water. Stir well. 
3. Simmer the puree covered for about 5 minutes to allow the excess moisture to evaporate and the puree thickens.
4. Now add pressure cooked black Urad dal along with its cooked water. Stir to combine.
5. Pressure cook everything together for 5 whistles on a medium low flame.Always cook on medium low flame while using a small pressure cooker as it gives off whistle in a very short time.
6. Once the pressure releases ,open the cooker and  add crushed Kasuri Methi. Also add melted ghee and stir everything  well once.

This gravy is Saucy, flavorful and full of healthy plant based protein. Serve it with rotis or Parathas. 

Black Urad dal are hearty with a firm texture and creamy center and tastes mildly nutty. Adding melted ghee to the gravy off the flame takes it to an Authentic restaurant type creamy Dal Makhani without adding loads of butter or heavy cream.Adding jaggery gives hint of sweetness to the gravy and maintains the gravy's depth of flavour.

BHAINGAN KA SALAN (AUBERGINE IN PEANUT SAUCE)

 

BHAINGAN SALAN

Ingredients:

1. Brinjal = 1 (Bigger one,chopped to big cubes)
2. Onion =1(chopped lengthwise)

For SALAN paste:

a) Peanut - 1 tablespoon
b) Sesame seeds - 1 tablespoon(used black sesame seeds)
c) Grated coconut - 1 tablespoon
d) Tamarind (soaked) - 1 tablespoon
e) Jaggery - 1 teaspoon
f) Sambar powder - 1 tablespoon
g) Garam Masala powder - 1 tablespoon
h) Red chilli powder - 1 teaspoon
i) Turmeric powder - 1 teaspoon
j) Garlic - 3 cloves
k) Ginger - 1 inch piece
l) Tomatoes - 2 (roughly chopped)

Method:

• Chop the brinjal into big cubes. 
• Chop the onion in length wise.

For SALAN paste:

Heat a skillet. When the skillet is hot, add peanuts. Toast it for a minute. Then add sesame seeds and dry roast till it pops. Now add grated coconut and saute till it turns a shade darker and is dry. When cool, transfer these toasted ingredients to a blender. Process till they turn coarse. Now add ginger,garlic,tomatoes,red chilli powder,sambar powder, turmeric powder, garam masala powder,soaked tamarind and jaggery to the coarse mixture and blend until smooth adding required amount of water (I used black sesame seeds since I didn't have white sesame seeds).

•  Now heat the skillet again with 1 tablespoon of oil. When the oil is hot, add brinjal cubes with little turmeric powder. Saute well and close with a lid. 
• Cook till the brinjal turns slightly tender. It should retain its shape. Take it aside in a plate.     
• Again take two teaspoons of oil in a skillet and heat it. When hot,add chopped onions and saute till they turn slightly brown in colour.Now add the blended paste. 
• Add enough water to get required consistency.You can add atleast  one cup of water as the gravy will thicken due to the peanut .Close the skillet with a lid and simmer the gravy for 10 minutes.    

              

• Now add sauteed brinjal cubes to the gravy.If required,add water and stir everything together.Cook covered for another 5 minutes.Open and stir well.Switch off heat.

         

• Add fresh chopped coriander leaves.
• Serve Bhaingan ka Salan with Roti or Vegetable Biryani.

SNAKEGOURD THOGAYAL

 Ingredients:

1.Snake gourd (small) = 1 (chopped to small pieces)

2.Mustard seeds = half teaspoon

3.Orid dhal = 2 teaspoons

4.Gram dhal = 2 teaspoons

5.Fenugreek seeds =half teaspoon

6.Green chillies = 3 to 4 nos

7.Tamarind = 1 teaspoon

8.Oil = one and half teaspoons

9.Salt to taste.

Method:

Heat oil in a skillet .When hot,add mustard seeds,methi seeds,orid and gram dhal and then green chillies.Saute all till they change to golden brown in colour .Take the sauteed ingredients aside.

In the same skillet,add one teaspoon oil.When the oil becomes hot,add the chopped snakegourd pieces.Saute it well.Add little turmeric powder.Close it with a lid and cook it covered till they are little tender.Be careful not to overcook.They should not turn mushy but they should be little soft and not raw.Saute it. Turn off the flame.

When cool,transfer the partially-cooked snake gourd pieces and the other sauteed ingredients along with tamarind to a blender .Blend adding little water to a gritty or slightly coarse consistency .They should not be completely smooth else they will be like chutney.

Serve the thogayal with steamed rice mixed with little ghee or sesame oil .ENJOYYY!!!

COCONUT THOGAYAL

 COCONUT THOGAYAL

INGREDIENTS:

1.Grated coconut  =  1 cup

2.Whole orid dal   =  2 tablespoons

3.Whole dry red chillies = 3 or 4 nos

4.Tamarind = 3/4 tablespoon

5.Oil = 2 teaspoons

6.Salt as required.

Method:

Heat oil in a skillet.When hot,add orid dal and whole dry red chillies and roast till they are golden brown in colour.Turn off the flame.Cool it off.

Transfer the roasted ingredients to the blender along with grated coconut,tamarind and salt.Blend it slightly coarse or completely smooth.Add water little by little while blending according to the consistency you want.

YUMMY coconut thogayal is ready.You can serve it on hot rice along with gingelly oil or ghee.

It also pairs well with curd rice.

Cabbage Lentil Chapathi

So much goodness!! Packed with cabbage and yellow lentils(moong).
These are  savory,aromatic and delicious flatbread or chapathis.

 


Ingredients

• 2 cups wheat flour 
• 1/2 cup finely chopped or grated cabbage
• 1/2 cup boiled yellow lentils
• 1 teaspoon Chilly powder
• pinch of turmeric powder
• Salt as required
• Oil to cook

Instructions

1. In a large bowl, mix together wheat flour, grated cabbage, boiled lentils, chilly powder, turmeric powder and salt.
2. Mix everything evenly with hands. Now, add required water to make a tight dough. 
3. Rest the dough for atleast 15 minutes.
4. Divide the dough into evenly shaped balls.
5. Rollout each ball into a circle.
6. Place a  greased frying pan over medium heat. When hot, add rolled out dough. 
7. Place the Chapathi in the hot pan.The chapathi starts forming air bubbles and light brown spots show at the  bottom of the chapathi.
8. Turn over,more air bubbles will continue to form.Turn again, the chapathi will puff up.
9. Remove from the frying pan and apply ghee on any one side.
10. Serve warm with any Curry of your choice.

DELICIOUS SWEET CORN DOSA ( SWEET CORN PANCAKES)

These Dosas are ADDICTIVE if you like sweet corn.

The corn provides the CRUNCHHHH in every bite.

Corns add a bit of sweetness to this Dosa.

Since trying these CORN DOSAS,they have been  making an appearance frequently on our dinner plate.

This dosa is Hearty  and Surprisingly Easy with its Humble Ingredients!!!

I personally think they are specially delicious when I use sweet corn as toppings instead of adding the corn to the batter.

Try this easy  and delicious corn dosa which is easy to prepare if u have frozen corn or boiled corn kernels ready.Corn is very versatile .Sweet corn that we eat off the cob is usually considered a vegetable whereas the dry seeds used for popcorn are  considered as whole grains