Drumstick Leaf Paratha & Cucumber Peanut Dip

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I heard a lot of drumstick leaves and its nutritional value. Whenever I would go to vegetable market I would wonder how it taste.

Recently I spotted them and without a second thought I bought two bunches and wondered what to prepare.I googled and saw so many options to use this. I opted for parathas as they never fail.

The parathas had a unique flavor with a nice green leafy texture and compliments very well with cucumber peanut raitha. If you get these drumstick leaves anywhere in the market or in ur backyard try these paratha and you would definitely enjoy it as much I did

Ingredients

• 2 cups wheat flour
• 1/2 cup chopped onions
• 2 cups chopped drumstick leaves
• 1/4 cup chopped cilantro (coriander)
• 1/2 tsp amchur (dry mango powder)
• 4 green chillies
• 1/2 inch ginger
• 1/2 tsp cumin (jeera) powder
• 1 tsp oil
• oil to shallow fry the paratha
• salt to taste

Procedure

Make a paste of ginger and green chilli

In a big bowl add the chopped drumstick leaves, cilantro and the ginger chilli paste, amchur, cumin powder and salt and mix it nicely.

Now add the flour slowly and simultaneously mix it with your hands you will a crumbled dough. Now add little by little water and mix it softly till we get a soft firm dough

Then apply one tsp of oil to the ball of dough and let it sit for 1/2 hr.

Divide into large lemon size ball and with a sprinkle of flour , roll them with a rolling pin to approximately six-inch diameter.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on paratha and shallow fry over low heat.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on paratha and shallow fry over low heat.

Serve hot with cucumber peanut raita

Cucumber Peanut Dip

Cucumber and peanuts combined with plain yogurt with a little indian seasoning gives a excellent flavorful dip. This dip is one of my favorite as it got a soothing taste, it complements excellently with the soft parathas and it also tastes great with nachos or as a spread on your bread, burger etc.

• 1 cup grated cucumber
• 1 cup curd
• 1 tbsp roasted peanut powder
• 1/2 tsp mustard seeds
• 1/2 tsp grated ginger
• 2 chopped green chilli
• 1 spring of curry leaf
• pinch of hing
• salt to taste
  
  

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Method

Squeeze excess water from the grated cucumber.

Heat oil in a pan , add mustard seeds once it splutter add green chilli and grated ginger and fry for 30 sec. Then add curry leaves and fry for one more min. Switch of the flame and add the cucumber and mix nicely and keep aside.

Once it cools add curd to the above mixture and crunchy peanut powder, mix well and serve with your choice of roti.

Linked to - Bookmarked Recipe hosted by Aipi and Priya

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Superfast Rava Idli With Sesame Tomato Dip

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If you are looking for quick,tasty south indian breakfast without any long process of soaking, fermenting , grinding then this rava idli is the best option.I learnt this recipe from my SIL and the accompanying chutney is so perfect you will be asking for more.

Rava idlis have a unique taste that cannot be described easily, it feels spongy, light and has a soft texture that make them even tastier with every bite. This recipe makes 16 idlis of medium size So here is the recipe...

Ingredients

• 2 cup rava/sooji (semolina)
• 2 cup thick butter milk
• 1/2 cup grated carrot
• 1 tbsp chopped cashew
• 1/2 tsp chana dal
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 2 chopped green chillies
• 1 spring curry leaves
• 2 tbsp chopped cilantro
• a pinch of hing
• 1 tbsp fruit salt or ENO
• 1 tbsp ghee
• salt to taste

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Cooking Procedure:

Take the idly racks and spray oil on each idli mould and keep aside.

Heat ghee in a pan ,add chana dal ,cashew n fry till light golden brown ,then add mustard seeds,cumin seed and once they splutter add green chilli,curry leaves,hing ,carrot fry for a min ,then add sooji n fry till it become golden brown .

Shift it to some bowl and let it cool ,once cool add the buttermilk and blend it nicely to semi thick batter like idli batter.

Add ENO to this batter ,and immediatly it become fluffy.

Now put 2 tbsp of batter into each idli mould depression, and stack the racks one above the other and steam in the pressure cooker or steamer for 15min on medium flame.

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Remove them carefully from steamer and let it cool, take a sharp spoon and scoop them out into the plate.

Your rava idli is ready.Serve it with your choice of chutney BTW I made sesame tomato chutney for this ,which was the super hit combo for my family .Here is the recipe

Sesame Tomato Chutney

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Ingredients

• 1 cup chopped tomatos
• 2 tbsp sesame seeds
• 1/4 tsp turmeric powder
• 2 tbsp chopped cilantro
• 1 green chilli
• 1 red chilli
• 2 tsp oil
• 1/4 tsp mustard seeds
• 1 spring curry leaves
• 1/4 tsp cumin seeds
• a pinch of hing

Dry roast sesame seeds and keep aside

Heat 1 tsp oil and add green chilli, red chilli and fry for a min, now add tomato, cilantro and turmeric powder, cover and cook till it becomes soft.Switch off flame and let it cool.

Take the roasted sesame seeds and grind it finely, then add the above tomato mixture and make a smooth paste.

Now prepare the tempering by heating 1 tsp oil, add mustard, cumin, hing and once mustard start to splutter add the curry leaves. Then add the tempering to the above grinded paste.

Your chutney is ready. Serve it with idli, dosa or rice too

Note: You can store the roasted rava in air tight container for later use

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Savory Bread Pancake With Onion Chutney

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This weekend I prepared these pancakes from a recipe shared by one of our sweet blogger friends Kanthiji she is a amazing blogger very enthusiastic n loves to share her thoughts n recipes. When I saw this recipe I was really surprised we could use bread to make a uthappam (pancake). But after trying them out they tasted soooo good n never felt I had used bread. Thanks to Kanthiji for sharing this recipe, do visit her blog for more wonderful recipes.

I made onion chutney to have with this uthappam n the combination rocked

Ingredients for Bread Pancake

• 4 bread slices
• 1/3 cup semolina (upma rava)
• 1 cup curd
• 1 tsp ghee
• 1/2 tsp cumin seeds
• 1/2 tsp chilli flakes
• salt to taste
• 1/2 tsp oil to shallow fry per pancake

For Topping

• 1/2 cup chopped onion
• 1/2 cup chopped tomatoes
• 1/4 cup chopped cilantro
• a pinch of salt

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Cooking Procedure:

Heat ghee in a pan n roast the semolina for 2-3 min until it become light golden brown n keep aside

Discard the side the side crust of bread, n make small pieces of bread. Add the curd n semolina to it n 1 cup water n stir nicely n let it sit for 15 min.

In the meantime make the topping ready n mix them nicely n keep aside. After 15 min check the consistency of the batter it should be flowy, if required add little water.Add cumin seeds,chilli flakes n salt n mix nicely.

Heat the tawa or pan n spray some oil, pour 1/2 cup batter n add little topping n 1/2 tsp oil to the sides n cover it. Let it cook for 1 min then flip it and let it cook for another 1 min. Both sides should be golden brown. Serve hot with any chutney n pickle.

Onion Chutney

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Ingredients

• 1 cup diced onions
• 1 tbsp channa dal
• 2 tbsp peanuts
• 1/2 tsp cumin seeds
• 1 tsp coriander seeds
• 3 dry red chilli
• 1/4 tsp concentrated tamarind
• 2 tbsp oil
• salt to taste

For tempering

• 1 tsp oil
• 1/4 tsp cumin seeds
• 1/4 tsp mustard seeds
• a pinch of hing
• 1 spring of curry leaves (8-10)

Cooking Procedure

Heat 1 tsp oil in a pan,add channa dal n peanuts n fry for a minute. Then add coriander seeds,cumin seeds n fry for 30 secs or till its color begins to change.Now add red chilli n fry for 30 sec then shift this mixture to plate n let it cool.After it cools grind it.

Heat 1 tbsp oil in the same pan n fry onions for 4-5 min till golden brown, then add salt n turmeric powder stir it a little then switch off the flame n let it cool.After it cools grind it with tamarind juice.Mix the above powder with this onion paste.

Now ready the tempering by heating a tsp of oil in a pan, add cumin and mustard seeds, once it splutter add hing and curry leaves and stir for 15 seconds then pour it onto the chutney.

I am sending these yummy dishes to

Any one can cook series:2,FB hosted by ayeesha

Bookmarked Recipe Every Tuesday hosted by Priya n Aipi

And also sending this Onion Chutney along with

Bell papper chutney

Peanut Chutney

Tomato onion chutney to

Jagruti's wonderful event Complete My Thali( CMT ) - Chutney

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Roasted Bell Pepper Hummus

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Mediterranean food is a favourite at home nowdays, earlier I had posted homemade pita bread n falafel with tahini sauce, however no mediterranean cuisine is complete without hummus the classic dip which can be had with fresh carrots,celery,broccoli or fresh pita bread.

Forget store bought hummus that's been sitting on the shelf for weeks. It's laden with preservatives which is very unhealthy too. There are many variation of hummus n using red bell pepper is my favourite. Adding roasted bell pepper gives it a nice smoky flavor. Here is the recipe

Ingredients:

• 1.5 cups chickpeas (soaked overnight)
• 1 red bell pepper
• 1 tsp chopped garlic
• 2 tbsp chopped onions
• 2 tbsp tahini sauce
• 1/4 tsp cumin seeds
• 1/4 tsp paprika or 1/4 red chilli flakes
• 3 tbsp chopped parsley
• 2 tbsp olive oil
• 10 olives

Cooking Procedure:

Pressure cook the chickpeas with cup water, after 1 whistle switch it off n let it cool.

Roast the red bell pepper greased with oil on medium flame or in a oven for 15 min at 400 F. Peel the skin off n wash nicely if roasted on flame.

Grind all the ingredients with chickpeas n bell pepper except olive oil to a smooth paste.

Garnish with a topping of green olives n olive oil and serve with pita bread.

I am sending this roasted bell pepper hummus to

A.W.E.D.MENU hosted by niloufer started by DK

CWF: LB - Chickpeas hosted by Nithu and started by Kiran

MLLA 27 an event by Susan of The Well Seasoned Cook.

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Tags: Mediterranean, Dip, Chutney, Chickpea

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Chickpea Adai With Bell Pepper Chutney

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I love adai as they are healthy n filling too,recently I had soaked chickpea in my fridge so by soaking the remaining ingredients I prepared this adai in two hrs ,with this I made bell pepper chutney too n its a lovely combination .So here is the recipe

Ingredients:

• 1 cup chickpea (soaked for 6-7 hrs)
• 1/2 cup mung dal/lentil
• 1/2 cup toor dal (split red gram/lentil)
• 1/2 urad dal (split black gram/lentil)
• 1/2 cup chana dal (brown chickpea lentil)
• 1/2 cup rice
• 2 chopped green chillies
• 1/2 cup chopped onions
• 1/2 cup chopped cilantro
• 1/2 tsp cumin seeds
• 1/8 tsp hing (asafoetida)
• salt to taste
• 1/2 tsp oil for each adai

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Cooking Procedure

Soak mung , toor n channa dal together in a bowl with 3 cup water for 2 hrs n also soak rice n urad dal in another bowl with 3 cups water.

After 2 hrs take the first bowl rinse n grind the lentils along with soaked chickpeas.Then grind the soaked rice n urad too to a coarse paste. And then mix all the grinded paste to a semi solid batter. Add hing,salt,chopped green chillies,cilantro n cumin seeds. Mix nicely n ur adai batter is ready

Heat a tava and pour one cup adai batter at the centre n spread it into a circle with circular motion to about 8 to 10 inches then pour half tsp oil around it n sprinkle some onions n chilli flakes on top of it , after 1 to 2 min(once it golden brown) flip it over n let it cook for another one min. Serve hot with chutney .

Bell Pepper Chutney / Dip

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Ingredients

• 1 big size bell pepper
• 1/4 cup onion
• 1 tsp chopped ginger garlic
• 1/4 tsp turmeric
• 1 tbsp chopped cilantro
• 1 tbsp chopped mint leaves
• 1/4 tsp concentrated tamarind
• 2 split green chilli
• 1 tsp oil
• salt to taste

For tempering

• 1/2 tsp oil
• 1/4 tsp mustard seeds
• 1 spring curry leaves
• pinch of hing (asafoetida)

Cooking Procedure

Heat oil in a pan ,add onion ,ginger garlic,turmeric n stir till onion become translucent n then add bell pepper n green chilli n fry for 4 min or till its rawness gone .Mix all the remaining ingredients n keep aside for cooling ...once it comes to room temperature blend the mixture to a nice paste by adding little water .

Heat oil in a pan add mustard seeds n hing n once it splutter add curry leaves.Then add the tempering to the chutney n serve this chutney with the yummy adai or with hot rice.

I am sending this yummy dish to

CWF: LB - Chickpeas hosted by Nithu and started by Kiran

And to the healthy event Only-Low oil or Low Calorie hosted by Priya n Started by Pari

Jagruti's wonderful event Complete My Thali( CMT ) - Chutney

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Tag: Adai, Dosa, Chickpea, Lentils, Bell Pepper, Bell Pepper Chutney, Bell Pepper Pachadi, Bell Pepper Dip, Vegan Recipe, Diabetic Food

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Chickpea Cilantro Patoli

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One day my hubby was raving about hummus and I was amused that he is so excited about such a simple arabic dish made with chickpeas...little did he know I would make a indian version too....

Patoli is a pure andhra recipe, there are many variation of patoli,the popular version is a dry version which my mom used to make with chickpea flour and my MIL used to make with channa dal.But I like it soft .

This is my version for this, to make patoli I used chickpeas and cilantro to give it a unique flavor. And in whatever way you plan to use as a curry,spread or dip I am sure you will enjoy it.

Cooking Time: 30 min

Serves: 2

Ingredients:

• 1 cup chickpea(after soaking overnight)- also known as garbanzo beans
• 1/2 cup chopped bell pepper
• 2 tbsp chopped onions
• 1/4 cup chopped cilantro
• 1 tsp chopped garlic
• 1/4 tsp turmeric powder
• 2 green chillies (sliced)
• 1/2 tsp (mixture of urad dal,cummin seeds,mustard seeds)
• pinch of hing(asafetida)
• 1 spring curry leaves
• 1 tbsp oil
• salt to taste

Cooking Procedure

Boil the chickpeas in pressure cooker with 1:2 ratio with water with one whistle and 5 min waiting.After it cools grind it into a smooth soft paste with the water.

Heat oil in a pan,add the mixture of urad dal(black gram),mustard seeds,cummin seeds, once mustard seed splutter,add green chillis,chopped onions,curry leaves,turmeric powder,chopped garlic and hing and let it fry for a min then add bell pepper and let it fry till bell pepper becomes soft.

Once bell pepper becomes soft add cilantro and chickpea paste to it and blend nicely and cook for another 5 min.

Serve hot with rice, spread on a bread, use in a wrap or just use as a dip.

Health Benefits of chick peas / garbanzo beans

Prevents Constipation,Lower Cholesterol,Stabilize Blood Sugar,Iron for Energy as growing children and adolescents also have increased needs for iron n excellant source of protein.

Health Tip:

Increase garbanzos' cardio-protective effects by spicing them with garlic, which also lowers cholesterol, and turmeric, which not only lowers LDL "bad" cholesterol, but also increases HDL "good" cholesterol.

I am sending this patoli to 5 wonderful events

CWF: LB - Chickpeas hosted by Nithu and started by Kiran

Vegetarian Foodie Friday event

Side Dishes from India event of Suma

MLLA # 26 hosted by Briciole and started by Susan.

Kids Menu Event hosted by Neha

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Tags: Patoli,Chickpea Patoli, Chickpea Cilantro Patoli, Indian Hummus, Chickpea spread, Chickpea Dip, Chickpea Curry, Healthy Recipe, Tasty Recipe, Quick Recipe, Easy Recipe, Kids Recipe

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Instant Oats Dosa n Peanut Chutney

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This is my second tried and tasted recipe from Usha's veginspiration blog. Need not mention but i am really impressed with her blog as all her recipes are creative and healthy. This dosa is an instant oats dosa and does not need any soaking and very healthy too. It tasted awesome and everybody in the family loved it. I also made peanut chutney and it was a superb combination to have with oats dosa. Do try it friends.I used the original recipe shared by usha except for the quantity and toppings.

Preparation Time:15 min

Cooking Time: 2 min/dosa

Serves 6 dosas

Oats Dosa Recipe

Ingredients

• 1 cup grinded oats powder
• 1/4 cup urad dal flour(If flour is not available u can also grind the urad dal)
• 1/2 cup rice flour
• 3 chopped green chilis
• 1 spring chopped curry leaves

For tempering

• 1 tsp oil
• 1/4 tsp cumin seeds
• 1/4 tsp mustard seeds
• a pinch of hing

For topping

• 1/2 cup chopped onion
• 1 tsp cumin seeds
• 1 tsp chilli flakes(optional)

Cooking Procedure

Mix all the ingredients with appoximately 2.5 cup water, the consisteny must be a smooth flow.Add salt to taste.

Prepare the tempering by heating oil in a pan and add mustard seeds,cumin seeds,hing and once its splutter add the tempering to the above dosa batter.

Heat a tawa and pour one handfull batter and spread it with circular motion and dosa should be not too thick.

Top it with a sprinkle of chopped onions,cummin seeds and red chilli flakes.

Add few drops of oil and let it cook for a min then flip it. Remove when both sides are properly cooked and looks slightly crispy.

Your dosa is ready to serve with peanut chutney.

Peanut Chutney Recipe

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Preparation Time:5 min

Cooking Time: 15 min

Ingredients

• 1/2 cup dry roasted peanuts
• 1/4 cup onions
• 1 tsp chopped garlic
• 2-3 green chilis
• 1 handfull cilantro leaves chopped
• 1/4 tsp lemon juice
• 1 tsp oil
• salt to taste

For tempering

• 1 tsp oil
• 1/4 tsp cumin seeds
• 1/4 tsp mustard seeds
• a pinch of hing
• 1 spring of curry leaves (8-10)

Cooking Procedure

Heat 1 tsp oil in a pan add onion and garlic and fry till onions become translucent, keep it aside and let it cool.

After it cools add the other above ingredients except lemon juice and grind it with approximately 1/2 cup water to a smooth paste and shift it to a bowl. Add lemon juice and mix nicely.

Now ready the tempering by heating a tsp of oil in a pan, add cumin and mustard seeds, once it splutter add hing and curry leaves and stir for 15 seconds then pour it onto the chutney.

Now serve the oats dosa with the chutney and lick your fingers : )

i am sending peanut chutney to

Jagruti's wonderful event Complete My Thali( CMT ) - Chutney

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Tags: Instant dosa, oats, healthy, breakfast, brunch, peanut chutney

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