Palak/Spinach Paratha

Tasty, delicious Paalak or Spinach Parothas spiced with cumin and coriander seeds.

Ingredients:

Baby Spinach/Palak - about 5 cups
Wheat Flour/Chapati Flour - about 1 1/2 cups
Besan/Chickpea/Gram Flour - 1/2 cup
Coriander/Cilantro Leaves - few sprigs

Red Chilli Powder/Cayenne Pepper - 1/2 tsp
Cumin/Jeera Seeds - 1 tsp
Coriander Seeds/Dhane/Dhaniya - 1 tsp

Turmeric/Haldi - 1/4 tsp
Chat Masala or Aamchur or Tamarind - 1/4 tsp
Brown Sugar or Sugar - 1/2 tsp
Salt

Oil

Method:

1. Roughly chop washed spinach leaves and coriander leaves. Grind cumin and coriander seeds to a fine or slightly coarse powder.
2. In a mixing bowl, add chopped spinach and coriander leaves. Add cumin coriander powder, red chilli powder, turmeric, chat masala, brown sugar and salt to taste. Mix well and keep it covered for 20 - 30 minutes. You can add chopped green chillies instead of red chilli powder. Also, add ginger and/or garlic paste if you like.
3. After 20 - 30 minutes, the above mix will turn watery. Add besan and mix again. Now add wheat flour in small amounts to form a soft dough. Add more wheat flour if required. Lastly, add 1 tsp oil and knead well. Let the dough rest for about an hour or so.
4. Divide the dough into round balls. Roll each one as thin as chapati or slightly thicker, dusting some flour. Roast the rolled Palak Paranthas on a griddle/tawa applying butter or oil.
5. Serve hot Palak Paranthas with curds or pickles or curry.
6. You can make Puris - Fried Bread of the same dough.

Comments

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family. My Mom used to make this stir fry very often. Just like cabbage, this vegetable in available in two colors - green and purple. I was quite hesitant about the purple one, as I haven't seen that back in India. Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal) Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....

Whole Wheat (Atta) Veg Samosa

Samosa, the most loved Indian appetizer with a crisp crust and savory potato stuffing. When you make such fried fast food at home, you get to make some changes to make it healthy. Here are some Whole Wheat Aloo Matar Samosas for you to try at home and savor them as much as we did. Ingredients: Whole Wheat Flour/Atta - 1 cup Carom Seeds/Ajwain/Owa - 1 tsp Ghee/Clarified Butter - 1/2 tbsp (optional) Olive Oil or any other Oil - 1/2 tbsp Potatoes (Russet) - 2 medium Green Peas/Matar - 1/2 cup Coriander/Dhania Powder - 1/2 tsp Cumin/Jeera Powder - 1/2 tsp Black Pepper Powder - 1/4 tsp Ginger (grated) - 1/4 tsp Garam Masala - 1/4 tsp Turmeric/Haldi - 1/4 tsp Green Chilli - 1 Coriander/Cilantro Leaves - few sprigs Salt Oil for frying How to make Indian Samosa: Making Samosa Crust: In a mixing bowl, add whole wheat flour, carom seeds and little salt. Heat ghee and olive oil in a small pan. Add this hot (not warm) ghee and oil to the wheat flour and mix...

One Day At A Time

Search This Blog