Dal Peas Paratha

This paratha is a small variation to the dal chapatis I had made some time back..

Just add some cooked and slightly mashed peas to the ingredients before preparing the dough and then go ahead as usual...It definetely is a good change to the usual parathas..

Panchmel Dal

This Rajasthani Dal recipe is from Asha's blog Foodieshope..I tried it yesterday and it tasted great

Ingredients
1/2 cup greengram dal
1/4 cup bengalgram dal
1/4 cup red gram dal
1/4 cup masoor dal
2 tbsp blackgram dal
1/2 tsp turmeric powder
Salt to taste
2 tbsp of tomato sauce
Finely chopped coriander to garnish
2 tbsp of ghee
2 tbsp oil
1 tsp cumin seeds
2 bay leaves
2 cardamoms crushed
A small piece of cinnamon
2 cloves
2 redchillies
2 tsp of ginger paste
1/2 tsp red chilli powder

Pressure cook all the dals together with turmeric and mash well.

Heat oil, butter and add cumin seeds, cinnamon, cloves, cardamom, bayleaf and red chillies. Then add ginger paste, turmeric, tomato sauce and red chilli powder and mix well.

Add the dal, salt and cook well till the dal blends with the masala.

Garnish with coriander leaves.

Vegetable Kofta

Ingredients

1/2 cup cooked carrot
1/4 cup peas
2 boiled and mashed potatoes
1/2 cup grated paneer
1/4 cup cooked beans
Salt to taste
4 tbsp corn flour
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala powder
Oil to fry
2 medium sized tomatoes grinded to a paste
1/2 tsp cumin seeds powder
1/2 tsp coriander seeds powder
1/2 tsp cumin seeds
2 tsp kasuri methi

Mix the vegetables and paneer together and add 1/2 tsp of turmeric and red chilli powder, salt, cornflour and make small balls of it. Fry a ball first in hot oil and check if it doesnt seperate. If it breaks, add more cornflour to it and deep fry all the balls till golden brown.

Heat oil, add cumin seeds and when it splutters, add tomato paste. Add the turmeric, red chilli powder, garam masala powder, crushed kasuri methi and cook for 2 minutes. Add some water to it and let it boil. Make a thin paste of corn flour with water and add to it to get a thick gravy.

Before serving, heat the gravy and add the balls to it.

Serve immediately with rotis or rice.

My Mehendi Design for Food Art-Mango Manthram event

Maankaai (Raw Mango) Thokku

Ingredients

1 Raw mango
Salt as per taste
4 tbsp oil
1/2 tsp turmeric powder
1 tsp red chilli powder
Bit of asafoetida
1 tsp mustard seeds
1/2 tsp fenugreek seeds

Remove the skin of the mango and grate it.

Heat oil, add mustard seeds,fenugreek seeds and asafoetida to it. Add the grated mango and mix well. Dont add any water to it. Add turmeric, chilli powder and salt and mix well for some time till the raw smell goes off.

Cool and store under refrigeration. A nice side dish for idli,dosa,chapatis and even rice.

This is my contribution to the WBB-22 May Mango Madness event being hosted by Arundathi

Carrot Peas Paratha

Ingredients

1 cup cooked carrot
1/4 cup cooked peas
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/4 tsp ajwain powder
Oil
1 cup wheat flour

Make a soft dough of wheat flour, salt and water and keep covered for half an hour.

Mash the carrot, peas and add salt, turmeric, red chilli powder and ajwain to it and make small balls of it.

Roll out the dough into a thick chapati, place the filling in between and close from all sides. Roll out again into thick parathas.

Cook on medium flame in a hot tava by spreading a little oil in the sides till golden brown spots appear on both sides.

Finally add some ghee over it just before serving.