Jan 22, 2022 | Mains
Bathua Khasta Paratha.
Another winter favorite recipe of my family is this khasta paratha made with seasonal bathua/ chenopodium leaves. Soft, flaky, full of nutrition and health, and I promise you cannot stop at one because of it’s delicious flakiness! Pair this with dahi aloo or any pickle or raita of choice and the meal is sorted.
How to make this –
Ingredients – makes 8 parathas
1 bunch (2 cups) bathua leaves
1 cup whole wheat flour
1/4 cup besan/gram flour
1/3 cup almond meal (pulse almonds in a grinder until it turns into a fine powder)
2 green chillies – deseeded
1 inch ginger
1 tsp jeera/cumin seeds
Salt to taste
1.5 tsp ghee and more to cook the parathas
1/8 tsp hing/asafoetida
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp garam masala
Method –
Rinse the bathua leaves a few times. Soak in water for 5 mins and again rinse a couple times.
Boil enough water to blanch the bathua leaves and bathua for 3-4 mins and immediately drain and put them in ice cold water for a min.
Use a grinder to make a smooth paste of 2 tbsp water, bathua, green chillies and ginger.
In a wide bowl mix together all the ingredients and knead into a smooth and soft dough. I didn’t use any more water to knead it because the moisture from bathua paste was enough.
If the dough is sticky because of besan, use a little oil to rub it on the dough and let the dough rest for at least 20-25 mins.
Divide the dough into 8 equal parts, roll each of them into a ball and flatten gently.
By using little dry flour, use a rolling pin or with palm roll them into thin circle. Brush ghee on it and sprinkle dry flour a bit. Now gently roll into it into a pipe shape, fold the pipe into a circle and with the rolling pin again roll them into the shape of the paratha.
Heat a griddle and cook the paratha from one side until light brown spots appear. Flip and apply ghee and it cook for 30 seconds. Flip again and apply ghee and flip it again and cook for another 30 seconds by pressing it gently.
Repeat with all the parathas.
Enjoy!!!
If you like this recipe of bathua khasta paratha, I would love to hear from you in the comments below or connect with me on my Instagram or Facebook handle.
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Mom’s Matar Paratha
Jan 21, 2022 | Mains
South Indian Sambar
A delicious & hearty curry/stew cooked with toor dal, spices, tamarind and lot of veggies. This pairs well with idlis, appams, medu vadas or as I like it – with rice. This is healthy and nourishing and I love to add whatever vegetables I have at that time.
In the recipe shared below, I have used a combination of carrots, brinjal, potato, drumsticks, shallots and green peas. Feel free to add bottle gourd or lauki, pumpkin, green beans and more.
How to make this –
Ingredients –
3⁄4 cup Toor dal
1⁄2 tsp turmeric powder
Salt to taste
1 cup vegetables – carrots, potato, brinjal, drumstick, green peas – chopped 7-8 shallots – quartered
4 medium sized tomatoes – chopped
2 tbsps Sambar Masala
2 tbsps Tamarind pulp
1 tsp mustard seeds
2 tbsps coriander leaves – finely chopped
1⁄4 tsp hing
6-7 curry leaves
1 tbsp urad dal
3 tbsps groundnut oil
2-3 green chillies
Tempering –
1 tsp ghee
1 tsp groundnut oil
1⁄2 tsp mustard seeds
1-2 dry red chillies
3-4 curry leaves
Method –
Rinse and soak toor dal for 30 mins. Pressure cook toor dal with turmeric powder and salt to upto 3 whistles. Switch off the flame and let the steam release naturally. Open the cooker and gently mash the dal using a potato masher.
In a separate pot, cook the veggies together in 3 cups of water for around 7-8 mins on medium flame. Add a little salt. Drain and keep aside.
In a pan heat oil and sizzle the hing and mustard seeds. Add curry leaves, urad dal and green chillies. Sauté for a min.
Add in the quartered shallots and let it cook until it turns soft. Add in the tomatoes and cook until it releases oil and looks mush. Mix in the cooked vegetables, salt to taste, sambar masala and the tamarind paste.
Now add the cooked toor dal with all the water in it. Mix everything well, cover the pan and let it simmer for 5 mins on low flame.
Mix in the finely chopped coriander leaves.
To temper –
Heat oil and ghee and sizzle all the tempering ingredients for a min. Pour it over the cooked sambar.
Enjoy with idli, medu vada or rice!!!
If you like this vegan creamy sprouts & coconut stew recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
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Vegan creamy sprouts & coconut stew
Jan 20, 2022 | Mains
Yellow Moong & Green Chickpeas Savory Pancakes.
Indian seasonal produce have so much to offer in terms of nutrition and health and I consciously make an effort to incorporate that in the meals cooked by me.
These savory pancakes are super nutritious, full of protein and makes a wonderful breakfast recipe.
How to make it –
Ingredients – makes 6-7 pancakes of 5” diameter each.
1/2 cup yellow moong
1/3 cup green chickpeas/ hara chana/ choliye/ harbhara
1/4 cup coriander stems and leaves mixed
1-2 cloves garlic (optional)
2 green chillies
1 inch ginger
1/2 tsp fennel seeds
1 tsp cumin seeds
Salt to taste
1/4 cup water
Cold pressed groundnut oil to cook the pancakes
Method –
Rinse a few times and soak yellow moong for 4 hours. Drain the water.
In a blender, blend all the ingredients except oil, cumin and fennel seeds until it reaches a smooth batter consistency.
Now add the cumin seeds and fennel seeds and mix well.
Heat oil in a pan, and add a couple ladleful of batter. Cook it on low heat for 4-5 mins on each side, or longer if the pancakes are thicker.
Serve with tomato chutney or any chutney of choice.
Enjoy!!!
If you like this yellow moong & green chickpeas savory pancakes recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
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Jan 19, 2022 | Mains
Cabbage & Carrot Paratha.
This is the simplest way of putting in seasonal veggies in your daily meal. Being a marwari, parathas in any form and flavour is always welcome and I can eat them happily for any meal of the day. Oh! How do I describe the joy of ghee laden, well cooked hot paratha on a winter morning, afternoon or evening with garam masala chai and chilli pickle. Yum!
How to make this simple paratha –
Ingredients –
1.5 cups whole wheat flour
1/4 cup grated cabbage and 1/4 cup grated carrots
1/4 cup rinsed and chopped coriander leaves
1 tsp cumin seeds
1/4 tsp ajwain/carom seeds
1 tsp ghee and more to cook the parathas
3 finely chopped green chillies
1/4 tsp turmeric powder
Salt to taste
Method –
Mix together and with required water, knead into a soft dough – whole wheat flour, salt, turmeric, cumin seeds, chopped green chillies, ajwain (crush in between palms while adding) , coriander leaves, ghee, grated cabbage and grated carrots.
Keep aside to rest for 15 mins. Divide the dough into small balls. Roll it to give a shape of roti/flatbread.
Roast on griddle/tawa with ghee/oil.
Enjoy with condiments of choice!
If you like this cabbage & carrot paratha recipe, please let me know in the comments below. You can also connect with me on my Instagram and Facebook handle.
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Cabbage & Paneer Paratha
Jan 18, 2022 | Condiments and spices, Mains
Methi Matar Daliya & Amla Launji.
The last few days went in being under the weather, meeting work deadlines and eating simple meals. This meal was comforting and was made 3 days in a row. This food is truly depicts the beautiful Indian winter bounty. Loaded with fresh greens and the amla launji to add the right amount of spice and flavour to make the meal satisfying for me.
How to make this daliya –
Ingredients –
1 cup daliya (broken wheat)
1/3 cup fresh methi/fenugreek leaves (rinsed 4-5 times under running water, remove the stems)
1/3 cup fresh green peas (peeled)
1 tbsp ghee and more to add on top
Salt to taste
Black pepper to taste or 1 tsp
3 cups water
Method –
In a pressure cooker, heat ghee and add sauté daliya for 3-4 mins. Add green peas and sauté for 2 more mins.
Add water, methi leaves, salt and black pepper. Mix and attach the lid. Pressure cook to upto 4-5 whistles on medium low flame. Let the steam release naturally.
Serve hot with condiments of choice and a dollop of ghee.
How to make amla launji –
Ingredients. –
8-10 amla whole
1.5 tbsps cold pressed ground nut oil or any cooking oil.
1.5 tsp Panch phoron (1/2 tsp cumin seeds, 1/4 tsp mustard seeds, 1/4 tsp fenugreek seeds, 1/4 tsp kalonji, 1/4 tsp fennel seeds)
1/4 tsp hing/asafoetida
1/4 cup grated jaggery
1 tsp red chilli powder
1/4 tsp turmeric powder
1-2 slit green chillies (seeds removed)
Salt to taste
1/2 cup water
Method –
Pressure cook amlas to upto one whistle and let the steam release naturally. Let it cool a bit and then remove the seed from the amla centre carefully. Chop the amla.
Heat oil and add the hing and panch phoron. Let it sizzle and add the amla, salt, turmeric powder and red chilli powder and green chillies.
Cook the amla for 4-5 mins. Add water and jaggery. Let it all cook on low flame until the jaggery melts and for another 2-3 mins after that.
Enjoy!!!
If you like this recipe of Methi Matar Daliya & Amla Launji, I would love to hear from you in the comments below or connect with me on my Instagram or Facebook handles.
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Daliya Khichdi
