One Stinking Flower: Cauliflower/Gobi Paratha

I was a typical headstrong, independent, strongly opinionated teenager who never hesitated to say “NO” for food cooked using particular vegetable or greens. With 90%+ vegetables and greens which belonged to my black list, it was not an easy task for my Amma to cook something which every family member loved. For me Green Leafy Vegetables were simply horrible to look at let alone taste it. Root Vegetables were loaded with little too much of carbohydrates for my taste. This strange piece of information I seemed to have picked from our Botany class taken by handsome lecturer with cute dimple on his left cheek whenever he smiled and I could see every girl in my college falling for!!! And there were not many vegetables which grew above ground level that caught my fancy. So what did I really eat as a teenager? If your answer is junk food containing lots of deep fried, greasy, spicy, bubbly, unhygienic food cooked every other place except home, then think again. Like many millions caring, smart mothers all over the world who knows what to cook for their opinionated kids, my Amma too smartly belonged to that category. Amma always made it a point to sneak vegetables in our diet without giving us much choice other than eat it grudgingly. Grudgingly because I knew it contained the greens and vegetables which I simply hated but still the taste made it for everything else. Amma made Uttappas, Stuffed Parathas, low fat Veggie Burgers, grilled Vegetables which I couldn’t resist in spite of not being very fond of veggies and greens. Now when I think of it I cant help but wonder how Amma managed to hide her smile when she saw me stuffing all these goodies one after another with a typical teenager ‘don’t you dare to laugh at me or lecture me’ look on my face. Its not easy being a cool and bindas teenager in India I say!
One vegetable I loved to hate was Cauliflower. I was never fond of this stinking vegetable and always rolled my eyes at people who would go gaga over its shape, texture and taste. It was great unsolved puzzle for me to see people adoring this vegetable which smells (read stinks) and tastes like cabbage, yet another vegetable that topped my hate list. As usual all my theories of why we should ban Cauliflower dishes went to deaf ears of my Mommy dear and as if I really had any fat chance of making her change her mind. Right when I was grumbling as how bad it smells, Amma grated it while I covered my nose with a hanky. My entire lecture on ugly cauliflower, how stupid it was to look at and how I had rather eat cow dung in its place, went to deaf ears. She gave me knowing smile and went on adding a pinch of this and a dash of that and with in few minutes this stinky vegetables dressed with aromatic spices was stuffed in a whole wheat dough and rolled flat. Cooked to perfection with little bit of Ghee on both the sides it smelled almost heavenly to my utter disbelief. She placed this perfectly round, hot, delicious smelling Gobi ke Paranthe with a small bowl of Yogurt and my favourite Pickle in front of me and asked me to taste it if I wanted. I not only tasted it but reluctantly asked for more.
Since then I am completely hooked to this delicious Cauliflower/Gobi Parathas which is second best thing to Aloo/Potato Parathas for me. Served simply with a cup of thick home made Yogurt and spicy Pickle, it sure to win every Cauliflower haters hearts. Amma, this is to you if you are reading it by any chance :) This Cauliflower/Gobi Paratha also goes to my dear friend Srivalli who is hosting Roti Mela after hosting successful Dosa Mela. Valli, I am eagerly looking forward for yet another wonderful round-up.

Cauliflower/Gobi Paratha

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Cauliflower/Gobi Paratha (Stuffed Indian Flat Bread with Spiced Cauliflower Gratings)
Prep Time: 20 mins
Cooking Time: 20-30 mins
Makes: 10 medium sized Parathas

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Ingredients:
For the Dough:
3 cups Whole Wheat Flour/Atta (I use Pillsbury’s Chakki Atta)
¼ cup Yogurt
Warm Water for kneading
Salt to taste

For the Filling:
2-2½ cups Cauliflower Florets, grated
1 small Onion, very finely chopped
2-3 Green Chillies, finely chopped (Adjust acc to taste)
1 tsp Jeera/Cumin Seeds
½ tsp Roasted Jeera/Cumin Powder
½ tsp Turmeric Powder
½ tsp Amchur/Dry Mango Powder or 1 tbsp Lime/Lemon Juice
½ tsp Garam Masala
¼ tsp Kitchen King Masala (Optional)
½ tbsp Kasuri Methi
1 tbsp Fresh Coriander Leaves, finely chopped
1 tsp Oil (If cooking the Cauliflower)
Salt to taste

Other Ingredients Needed:
Oil/Ghee to brush while cooking the Paratha
Little Atta/flour for dusting

Cauliflower/Gobi Filling

Method:

For the Dough:
Sieve atta and mix in salt to taste and yogurt.
Slowly add warm water as and when required and make stiff dough.
Cover and keep it aside for at least half an hour.

For the Filling:
For the Paratha stuffing you can either cook Cauliflower for few minutes or just mix in all the ingredients with out cooking and then stuff the Parathas. If you prefer to cook it a little bit then follow the following steps.
Heat oil in a pan and add cumin seeds. When it starts to sizzle, add finely chopped onions, green chillies and sauté it on a medium heat for about 1-2 minutes till onions becomes translucent.
Now add roasted cumin powder, turmeric, dry mango powder, garam masala, kitchen king masala and sauté it for about 30 seconds.
Mix in grated cauliflower florets, salt to taste and kasuri methi and sauté it for about a minute till all the spices are mixed well.
Turn off the gas and mix in finely chopped coriander leaves and let the stuffing come to a room temperature. It is important to make sure that the filling is completely cooled before stuffing as it might ooze from parathas while rolling due to moisture content.

For the Paratha:
Knead the dough again for a minute and make equal lemon sized balls.
Roll this dough ball in flour and roll them using a rolling pin into thick poories of 4 inch in diameter.
Place about 1 tbsp of filling in the centre. Cover and seal the ends and roll again, dusting flour if necessary, into ½ cm thick roties using rolling pin.
Mean while, heat a griddle at high flame and lower it to low-medium flame.
Gently dust off the excess flour and place Stuffed Paratha on griddle and cook on both the sides till its cooked and brown spots start to appear on top. Apply little ghee/oil if desired.
Serve hot Cauliflower/Gobi Parathas immediately with any curry or with plain yogurt and pickle of your choice and enjoy.

Cauliflower/Gobi Paratha

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Notes:

Always make it a point to see that the stuffing is as dry as possible. If not there is a high chance of it oozing out while rolling the parathas due to moisture content.
If you are a beginner, start with small amount of stuffing/filling and roll into parathas. Once you learn the technic and are comfortable with the process, you can gradually increase the amount of filling.
Other Parathas posted in Monsoon Spice

• Aloo Paratha
• Double Decker Paratha
• Mooli/Radish Paratha

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My blog is Yummy!!!
"Yummy blog award is given to the blog with most yummy recipes/photos".

Thank you Swati and Dee for thinking of me and passing this award. I really appreciate your kind gesture. I pass this award to every food blogger as only we know how difficult it is to maintain and update your blog with new posts filled with yummilicious pictures and interesting recipes and articles. You all deserve a tight hug and pat on your back.

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From India's Bread Basket: Mooli Paratha with Lassi

There is a land that is drenched by five rivers, their shimmering magical water making it India’s ‘bread basket’. It’s the land that has its own colour, aroma and unique life style with cheerful and most lively people. In this same magical land there is one beautiful farm house with white washed walls and a large courtyard right in a centre of lively, lovely, golden mustard farm with delicate mustard flowers swaying with the cool breeze spreading their earthy aroma all around. It’s early morning time. Birds are singing their welcome songs as the sun rises and spreads his golden rays making everything to gleam and glitter as he touches them. Women of the house are up and awake even before the sun rays could touch the mother earth and they are found in the courtyard busy with their rolling pins. All ladies are busy as they roll thick poories and then stuffs them with a spoonful of spiced and flavoured vegetables and rolls again it into thick paratha. The Chulha in one corner cooks delicious flat breads one after another and with in no time you see stacks of parathas smudged with dollops of Desi Ghee. They hurry up as they know its just matter of time when the whole household will get up and get ready to face another morning. As one of the ladies cooks last few parathas, another starts making sweet/salty Lassi to go with the Parathas. In few minutes time all the members of the family sit together and enjoy home made delicious Parathas dripping with Desi Ghee and gulping big brass glass of Lassi. Who can resist second servings of these parathas served with dollop of mother’s love? The feeling of fullness, satisfaction and contentment that comes from eating these delicious parathas cooked with mother’s love is emotional family heirlooms for every kid and even grown-ups.
Whenever I make parathas this is the scene which comes into my mind! I guess I have been getting little too much of Bollywood dose these days. After all this is very common scene in most of the movies. Whenever I used watch those ladies (in real and reel life) squatting next to hot tava (griddle), slapping together dozens of roties for their family, I would always wonder if I could make at least one roti at that time period. With little bit of practice and patience I have come a long way from rolling geographical maps to round-puffed roties and neatly stuffed Parathas. Making perfect round shaped stuffed Parathas without the filling oozing is an art in its own way and I am still learning to master this art. We owe a lot to land of five rivers for giving us this opportunity to cook and explore this extraordinary culinary delight, fresh from home.
Paratha dripping with Desi Ghee and a big glass of refreshing Lassi is common breakfast item in Punjabi household. It might sound little odd and too heavy thing to have for early breakfast but Punjabi’s by nature are extremely industrious and helps them to sustain throughout the day. Cooked with different fillings depending on preference and availability of ingredients, these Parathas are one whole meal by itself. Serve them with plain Yogurt with Pickle or with any side dish, they are sure to win everyone’s heart.
This time I made these delicious Mooli/Radish Parathas flavoured with Chillies, Garlic, Garam Masala and Anardaana/ Dried Pomegranate Powder. This simple Mooli/Radish Paratha served with Chass or Spiced Buttermilk is my entry for Mansi of Fun 'n Food’s WBB-Blanced Breakfast.

Mooli/Radish Parathas

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Mooli Paratha (Indian Flat Bread stuffed with Flavoured Radish)
Prep Time: 20 mins (Excluding Resting time)
Cooking Time: 20-30 mins
Makes: 10 medium sized Parathas

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Ingredients:

For the Dough:
3 cups Whole Wheat Flour/Atta (I use Pillsbury’s Chakki Atta)
¼ cup Yogurt
Warm Water for kneading
Salt to taste

For the Filling:
1 large White Radish/Mooli (Approx. 2 packed cups), washed, peeled and grated
2 tbsp Red Onion, finely chopped
2-3 Green Chillies, finely chopped (Adjust acc to taste)
2-3 Garlic Flakes, finely chopped
1 tsp Jeera/Cumin Seeds, roasted and powdered
½-1 tsp Garam Masala
½ tsp Anardaana/Dried Pomegranate Seeds Powder
1 tsp Lemon Juice (Optional, I like it little sour)
1-2 tbsp Coriander Leaves, finely chopped
Salt to taste

Other Ingredients Needed:
Oil/Ghee to brush while cooking the Paratha
Little Atta/flour for dusting

Mooli/Radish Stuffing

Method:
For the Filling:
Mix salt with grated radish and keep it covered for about 30 mins to 1 hour. (Don’t forget to cover the radish properly if you don’t want your kitchen and house to smell of dead rat!)
Take handful of radish at a time and squeeze out the water (which can be used while kneading the dough) as much as possible. They should be as dry as possible or else the moisture content will make it difficult when rolling the stuffed paratha.
Mix in chopped onion, chillies, pomegranate seeds powder, garam masala, chopped garlic, lemon juice if using and roasted jeera powder and keep it aside.

For the Dough:
Sieve atta and mix in salt, yogurt.
Slowly add the sqeezed water from radish and warm water as and when required and make stiff dough.
Cover and keep it aside for at least half an hour.

For the Paratha:
Knead the dough again for a minute and make equal lemon sized balls.
Roll this dough ball in flour and roll them using a rolling pin into thick poories of 4 inch in diameter.
Place about 1 tbsp of filling in the centre. Cover and seal the ends and roll again, dusting flour if necessary, into ½ cm thick roties using rolling pin.
Mean while, heat a griddle at high flame and lower it to low-medium flame.
Gently dust off the excess flour and place Stuffed Paratha on griddle and cook on both the sides till its cooked and brown spots start to appear on top. Apply little ghee/oil if desired.
Serve hot Mooli Parathas immediately with any curry or with plain yogurt and pickle of your choice and enjoy.

Stack of Mooli Paratha

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Note:
Remember to cover the grated radish tightly as it has got very unpleasant smell when its raw.
Squeeze out as much of water as possible from radish to avoid from getting soggy parathas. If the water is not squeezed well then there is high chances of it getting difficult to roll them with out the stuffing oozing from the dough and breaking them.
If you are a beginner, start with small amount of stuffing/filling and roll into parathas. Once you learn the technic and are comfortable with the process, you can gradually increase the amount of filling.
Other Parathas posted in Monsoon Spice

• Aloo Paratha
• Double Decker Paratha

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The best drink to go with Parathas is Lassi or Butter Milk. I like Majjige as it is called in Kannada which is nothing but Spiced Butter Milk which is the quintessential summer drink in India. My Ajji (Grandma) had this big earthen pot of churned buttermilk which was offered to the visitors who would come to meet my Ajja (Grandpa) who was the village head. It would be an understatement if I were to say that I grew up drinking Majjige more than water. It still remains to be one of my most favourite drinks for summer and even winters. Although I have different recipes and variations for this Spiced Butter Milk, Sig darling wants us to try something from other blogs and post it. I tried Priya’s Healthy Yogurt Drink which turned out to be absolutely refreshing and delicious. Thank you Priya for the recipe which we enjoyed a lot. This goes to Sig of Live to Eat who is guest hosting this month’s MBP-Mixed Drink.

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Lassi (Spiced Butter Milk)
Prep Time: 5 mins
Cooking Time: -
Makes: 2 Glasses

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Ingredients:

½ cup Yogurt (preferably sour)
½-1 tsp Green Chillies, chopped finely (Adjust acc to taste)
¼-½ tsp Ginger, crushed
1 tsp Coriander Leaves, finely chopped
2 cups Water
½ tsp Roasted Jeera/Cumin Seeds, Powdered
1 tbsp Lemon Juice (Optional)
Salt to taste

Lassi/Spiced Buttermilk

Method:
Place all the ingredients in a blender and blend for about a minute.
Strain and place it in a fridge till required. Serve chilled garnished with coriander leaves or mint leaves and enjoy this refreshing drink.

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An Award:

Surprise surprise!!! Little birdy just came and told me my recipe of Badane Ennegai has won an award of Most Authentic Recipe-Brinjal hosted by my dear friend Pooja.

Thank you Pooja for this wonderful event and thanks to all you people who voted for my recipe. And congrats to Gattina & Pooja for winning other two awards.

Click here for the Badane Ennegai Recipe.

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One is Not Enough: Double Decker Paratha

Have u ever been obsessed with anything? Something you can’t stop thinking about it. You see it everywhere even with your eyes closed. You dream of it when you fall asleep and still day dream about it when you are wide awake. Yes, that type of obsession and my current obsession is rolling Parathas. Not just plain parathas but some mean stuffed parathas. It feels good when you master (no place for modesty here ;) something which you thought to be impossible to make let alone master. No, actually it doesn’t feel good… It feels great!
I can already visualise many of you shaking your head and some even banging it against the wall. I am very well aware of the fact that many of you skilfully roll hundreds of these stuffed parathas everyday with ease. I salute all you Aunties. ~ducks her head ;) ~ But it’s a different paratha story for me. I feel like a small baby who just learned to walk without any support and happened to be enjoying this new found freedom!
After my successful attempt with Tofu, Aloo, Gobi, Mooli etc stuffing I wanted to make little different parathas. With little bit of googling (Long Live Google!!!) I came across very unusual recipe from none other than Indian cooking diva Mrs. Tarla Dalal’s blog. Although I don’t own even single book of hers (I really can’t call my single digit cook books as my cook book collection) and never cooked any of her recipes, I have had seen many of her creations being recreated and appreciated in blog world. More than everything what attracted me to this particular recipe of hers is the challenge involved! It was not some usual stuffed paratha. It was unique paratha which she calls Double Decker Paratha where two different fillings are used to create two layered paratha. One look at the recipe I knew I am not gonna rest until I make them. And that’s what exactly what I did on last weekend after postponing my spring shopping!!! For a shop-o-holic, I didn’t regret even for a moment to stay at home and create these babies. Although taste wise it might taste similar if you had to combine these two fillings and make just a usual stuffed parathas, it was gorgeous to look at. Two thin layers of parathas stuffed with crunchy carrots and sweet green peas were lovely to look at. For a foodie they were nothing less than a stunning piece of jewellery studded with corals and emeralds!!!
Click here to view the original recipe. I used the same main ingredients used by Mrs. Dalal but made few changes to suit our palette. I am planning to follow same technique and use different ingredients for my friends during Easter break. Yeah, what can I say? I am a big show off ;) I am sending this to dear Suganya who is guest hosting WBB-Healthy Eats. With colourful raw vegetables and just few drops of oil, I think it does qualify for healthy breakfast eats. Sug, I hope you like it:)

Double Decker Paratha

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Double Decker Paratha
Prep Time: 30 mins
Cooking Time: 30 mins
Makes: 4-5 Large Paratha
Recipe Inspiration: Mrs. Tarla Dalal

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Ingredients:
For the Dough:
3 cups Atta/Wheat Flour
¼ tsp Salt
Warm Water for kneading

For the Carrot Stuffing:
1½ cups Carrot, grated
1-2 Green Chillies, finely chopped
½ tsp roasted Jeera/Cumin Powder
¼ tsp Red Chilli Powder
½ tsp Anardaana/Pomegranate Seeds Powder
1-2 tsp Lime Juice
1 tbsp Coriander Leaves, finely chopped
Salt to taste

For the Green Peas Stuffing:
1 cup fresh/frozen Green Peas, boiled and mashed
2 tbsp Onion, finely chopped
1 tsp Ginger-Garlic Paste
½ tsp Aamchur/Dry Mango Powder
½ tsp Kitchen King Masala
1 tbsp Mint Leaves, finely chopped
Salt to taste

Other Ingredients:
Little Atta/Wheat Flour for rolling
Ghee/Oil for Cooking (Optional)

Carrot and Green Peas Stuffing for Paratha

Method:
For the Dough:
Place atta, salt and warm water in a bowl and mix well to form smooth dough. Keep aside for at least 30 mins covered with a wet cheese cloth.

For the Carrot Stuffing:
Mix grated carrot with all the ingredients listed and keep it aside.
Original recipe instructs to cook carrot for 2-3 minutes but I just mixed the raw ingredients to retain its colour and nutrition and also its crunch. And also it gets lightly cooked when you pan fry the Paratha over medium heat. So the choice is yours.

For the Green Peas Stuffing:
Mix cooked and mashed green peas with all the ingredients listed and keep it aside.
Again the original recipe instructs to cook the ingredients for few minutes.

Step-by-Step Instruction for Assembling the Paratha - Clock-wise from Top Left

Assembling, Stuffing and Rolling the Paratha:
Heat the tawa/griddle at high flame and reduce to low to medium flame.
Knead the dough for another minute or a two and divide it into 12 or 15 equal sized balls (for 4 or 5 Parathas respectively).
Roll them into equal sized discs and cook 4 or 5 chapattis lightly (for 4 or 5 Parathas respectively) and keep aside. Let them cool completely before you proceed.
Now place one uncooked chapatti on a surface and spread about 1 tbsp of carrot stuffing evenly leaving 1-1½ cms in the end.
Cover this carrot stuffing with a cooked chapatti and spread 1 tbsp green peas stuffing evenly on top of this.
Now place the second uncooked chapatti on top of this and seal the edges by pressing it lightly with your fingers. Make sure that you seal the edges well.
Place this Double Decker Paratha on tawa and cook on a very low heat by applying little ghee/oil if desired. Cook till the both the sides are cooked well and brown spots starts to appear.
Cut them into quarters and serve hot with a curry or just plain yogurt and enjoy.

Double Decker Paratha

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Notes:
Make sure that the chapattis are completely cooled down before you proceed with assembling the paratha as if assembled when it is still warm may tear the uncooked paratha due to moisture produced.
If you are a beginner, you can start off by making small parathas and not stuffing too much of filling.
You can also cook these parathas in Quesadilla maker.
Try using different ingredients for stuffing and follow the same technique to create different flavoured parathas.

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Reminder!

An Ode to Potato ends on 15th of March. Send in your entry before the deadline and join us in the singing. Bake, boil, mash, fry, sauté, grill, stuff, cook... The choice is endless.

Deadline: 15th March, 2008

Please go through the guidelines and include all the required information in your post and mail when sending me your entry. Don't forget to add Your Name, Your Blog Name, Name of the Dish you cooked, Perm Link of the entry along with the gorgeous Photo of Potato dish.

Click Here to find out more information on this event.

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Finally... I did it: Aloo Paratha

I have had seen his larger than life pictures in many blogs, glossy cookbooks and magazines, cooking shows. He had tempted and seduced me enough to touch his well toned body, caress his face, and smell his heavenly fragrance! Oh!!! How badly I wanted him. He was always out of my reach and it was my friends whom he favoured. I envied them and the way they seemed to compliment each other. He never seemed to mind the way my friends treated him and never complained about it when most of them seemed to take him for granted. I never knew I was capable of loving someone so much but all I could do was admire him from distance. I was scared of rejection and couldn’t bear the thought of him or my friends laughing at my poor attempt to attract him. I had attempted few times to lure him and failed miserably until two months back… Yes, at last I conquered my fear of rejection and I can’t stop beaming stupidly. It was just few weeks back that I got hold of necessary ingredients to get his attention and since then there is no looking back. Like every fairly tale or M&B's it is happily ever after for me and my round, dark, handsome Paratha!!!
Mastering the art of making perfectly round, well shaped Paratha is not an easy task. And it’s more so when you make stuffed parathas. My Roties and Chapattis are (in)famous among my friends as they use them as examples for Geography classes. It seemed I somehow didn’t manage to inherit ‘perfect round chapatti rolling’ genes from my Amma. To make things worst, it seemed I skipped making ‘soft chapatti’ genes too. There was no trick and tips that I didn’t follow to get soft, round chapattis and the more I tried, the more it resembled some country map. Just when I was thinking of shooting the person who said ‘practice makes perfect’ everything changed drastically. Nope, I didn’t stop making chapattis. I just happened to find the purr-rrr—fect Atta (whole wheat flour). Well, I am not kidding when I say that 90% of credit goes to Atta for delicious Roti/Chapatti/Paratha I make. Using good quality Atta has always been the secret for soft, fluffy roties which you can tear using your thumb and fore finger. Three brands which Amma likes in India are Pillsbury Chakki Fresh Atta, Annapurna and ITC’s Ashirwad. I use Pillsbury Chakki Fresh because that’s the only brand I get in my Indian grocery store and I am happy with the soft, fluffy chapattis it makes. And since then it’s been stuffed Parathas at our place every weekend. Don’t be surprised if you see Stuffed Paratha Parade coming in Monsoon Spice because I am kind of enjoying (read obssesed with) making stuffed parathas these days. And please do share about the brand of Atta, little tricks and tips you follow at your home to make soft, fluffy roties. :)
Today I am posting Aloo Paratha. I used Fresh Green Peas in Atta to give it colour, taste and also little boast of nutrition. The green chillies give bit of heat and mint leaves gives little kick of freshness to the dough. The filling I used is usual mashed potatoes flavoured with kalonji and jeera powder. You can also add Garam Masala if needed but I like the subtle flavours of pungent garlic and hing which compliments sweet taste of potato. This Aloo dish is my humble entry for my an Ode to Potato event and lovely Dhivya's The Potato Fe(a)st.

Stack of Aloo Paratha

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Aloo Paratha
Prep Time: 20-30 mins
Cooking Time: 15-30 mins
Makes: 10 Medium Parathas

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Ingredients:
For Dough:
3 cups Chapatti Atta/Whole Wheat Flour
1 cup Fresh Green Peas
2 Green Chillies
Few Fresh Mint Leaves
Salt to taste
Warm water to knead

For the Stuffing:
2 large Potatoes
2 tbsp Onion, finely chopped
2 Green Chillies, finely chopped
1 tsp Garlic, finely chopped
¼ tsp Amchur/Dry Mango Powder
¼ tsp Nigella Seeds/Kalonji
A big pinch Hing/Asafetida
½ tsp Jeera/Cumin Powder
½ tsp Turmeric Powder
½ tsp Jeera/Cumin Seeds(Optional)
1 tsp Oil
Salt to taste

Aloo Stuffing

Method:
For Dough:
Grind fresh/frozen green peas with green chillies and mint leaves to smooth paste adding very little water.
Sift chapatti atta, salt to taste and make stiff dough by adding green peas puree and warm water as needed. Cover the dough with wet cheese cloth and keep it aside in a warm place for at least half an hour.

For the Stuffing:
Cook potato chunks with little salt and turmeric powder. Drain water, cool completely and mash it with a wooden masher without leaving any lumps.
Mean while heat oil and add jeera and kalonji. When they sizzle add finely chopped garlic, green chillies and onion and sauté for few seconds. Switch off the flame and mix jeera powder and amchur.
Transfer these contents to mashed potatoes and mix well. Make small lemon sized potato balls and keep aside.


Aloo Paratha- Work-in-Progress

To Make Stuffed Paratha:
Take dough and knead again for about minute and make big lime sized balls.
Dust it with wheat flour and roll it into thick poories of about 4 inch in diameter.
Place the Potato balls in center. Cover and seal the ends and roll again, dusting flour if necessary, into ½ cm thick roties using rolling pin.
Heat a griddle at high flame and lower it to low-medium flame.
Place Stuffed Paratha on griddle and cook on both the sides till its cooked and brown spots start to appear on top. Apply little ghee/oil if desired.
Serve hot Aloo Parathas immediately with any curry or with plain yogurt and pickle of your choice and enjoy.

Aloo Paratha

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Note:
Before mashing the potatoes let them cool completely. This way the filling will remain dry and filling will not ooze out from covering.
Make sure that the potatoes are mashed without leaving any lumps. This helps in rolling the parathas with even surface.

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Bending the Rules: Tofu Stuffed Kulcha

Me: What? You can't be serious!
He: Why not?
Me: I am not sure…
He: Common, no one will know…
Me: I am scared!
He: Trust me.
Me: What if someone comes to know?
He: I am sure we are not the only one who has done it.
Me: But it’s not right. Society will never accept it. Oh! It’s a sin.
He: Now, now… look at me. Do you want me to die without experiencing how it would have been?
Me: No!!! Please don’t say that…
He: I have got only 2 more days to live. Won’t you fulfill my last wish?
Me: Oh!!! Of course I want to…

And that’s how he left this world, just two dates before his expiry date. And oh!!! If you are wondering whether it’s some scene from Bollywood movie then you are wrong. I call him Mr. T with love who is known to rest of the world as Tofu. He left this world knowing he had left wonderful memories for me.
Tofu, also known as soybean curd and bean curd is made from curdled soy milk. This custard like white block is high in protein, low in salt and calories and has no cholesterol. By itself Tofu is quite bland and hence it readily picks up the flavour of other ingredients that are cooked with it making one pleasurable, guilt free indulgence.
After cooking Tofu with different techniques pairing it with different ingredients using different regional recipes, I wanted to try something new. Since couple of months back I am using Tofu in Indian cooking and it is pure pleasure to watch it beautifully blend with Indian spices and take us on a roller-coaster ride in taste department. It tastes great when used in Chinese and Thai recipes and it excels when blended with rich Indian spices. Initially I started experimenting by replacing Paneer, Indian cottage cheese, with Tofu. Slowly I started using it boldly with different traditional recipes which our ‘Purist’ cyber aunties would disapprove of and ban me from posting it.
Soft, delicious and aromatic Tofu Stuffed Kulcha is a winner recipe. With much less calories and high in protein content, this recipe was created at nth moment. At spur of a moment I made these Kulchas as I was left with half a pack of left over Tofu which had less than two days of shelf life. And boy!!! Am I happy or not! Although I was little hesitant to use tofu this way the end result was much more than we could ask for. This recipe is a keeper for sure. Served with delicious and spicy Mushroom Curry (Recipe follows soon) it was one satisfying weekend meal.

Tofu Stuffed Kulcha

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Tofu Stuffed Kulcha
Prep Time: 20 mins (Excluding resting time)
Cooking Time: 10-15 mins
Makes: 6-7 Medium Kulchas

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Ingredients:
1 tsp Nigella Seeds
1 tsp Sesame Seeds
Little Ghee/Oil (Optional)

For Outer Covering/Dough:
1 cup Whole Wheat Flour
1 cup All Purpose Flour/Maida
2 tbsp Yogurt
¼ cup Warm Milk
½ tsp Cooking Soda
½ tsp Baking Soda
1 tsp Salt
Warm Water to knead
1 tsp Oil

For Stuffing:
1 packed cup Tofu, crumbled
1 small Red Onion, very finely chopped
¾ tbsp Garlic, very finely chopped
2-3 Green Chillies, finely chopped
1 tbsp Mint Leaves, finely chopped
1 tbsp Coriander Leaves, finely chopped
½ tsp Jeera/Cumin Powder
¼ tsp Amchur/Dry Mango Powder (Optional)
1 tsp White Pepper Powder (Optional, use any spices/masala of your choice)
Salt to taste

Tofu Stuffing

Method:
For Dough:
Sift wheat flour, maida, cooking soda, baking soda and salt.
Make a well in center and add yogurt and warm milk.
Knead the dough adding little water at a time to make soft pliable dough.
Apply oil on the surface of dough and keep it wrapped in cotton towel or cling film.
Let it rest for at least one hour.

For the Stuffing:
Squeeze as much of water as possible from tofu as the water content in tofu will make the kulcha go soggy.
Once it’s done, crumble the tofu with hands, and take about one packed cup of tofu crumble.
Take all the ingredients in a vessel and mix well. Remember to chop the vegetables very finely so that it becomes easier to stuff and roll.

To make Stuffed Kulcha:
Take dough and knead again for about minute and make big lime sized balls.
Dust it with wheat flour and roll it into thick poories of about 4 inch in diameter.
Place about tbsp of tofu mixture in center. Cover and seal the ends and roll again, dusting flour if necessary, into ½ cm thick roties using rolling pin.
Sprinkle little nigella seeds and sesame on top of roties and lightly press them using rolling pin.
Heat a griddle at high flame and lower it to low-medium flame.
Place Kulcha on griddle and cook on both the sides till it’s cooked and brown spots starts to appear on top. Apply little ghee/oil if desired.
Serve hot Tofu stuffed Kulchas immediately with any curry or your choice and enjoy.

Tofu Stuffed Kulcha

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Note:
Keep the stuffing as dry as possible. If it has too much of moisture/water content then it becomes difficult to roll them as the moisture will make the Kulchas soggy and they might tear while rolling oozing the stuffing.
Keep the center of Kulcha little thicker than the ends before stuffing as when you cover and seal the ends you will get even thickness at both the sides.
Resting the dough for at least an hour makes soft Kulchas.
Usually an egg is added when making the dough but I usually avoid adding it.

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Bihari Thali

Title: Food Blogger’s Kitchen
Characters: He (Hubby Dear), Me (Food Blogger)

Scene 1: Weekends at He & Me’s Home
He: What are we gonna have for lunch?
Me: Mmmm… Give me few mins and I’ll tell you.
~after Few+ mins~
He: Err… Have you decided on our lunch menu?
Me: Yeah, We are having XYZ cuisine.
He: Sounds interesting… I never knew you could cook XYZ dish.
Me: ~Chuckles~ Me neither ;) I got to Google for the recipes.
Me: ~Smiling sweetly~ I need few ingredients which are not in our pantry. We’ll need to shop for them NOW!
He: Why don’t we just cook something we know?
Me: ~Shaking her head~ Oh No!!! It’s for one of the Food Blog Events.
He: ~Rolls his eyes~ OK as you say.

Scene 2: For Super Market Scene, Click this Link;)

Scene 3: Back at Home
He: ~Puzzled~ Why are you adding XXX ingredient? It’s not listed in the ingredients list here!!!
Me: Oh!!! This ABC event calls for this XXX ingredient. That’s why I HAVE to add this ingredient.
He: ~More Puzzled and Confused~ I thought you were cooking XYZ cuisine.
Me: Of course I am cooking XYZ cuisine along with the ingredient required for ABC event. Mmm… Let me see if I can add DEF ingredient for DEF event and make it 3 in 1 post!!!
He: ~Screams and Faints~ SOS

If you are among those people who are laughing at my so called joke, then you surely belong to Food Blogger community. And the one’s who are still confused about ABC, DEF, XYZ etc just forget it and check out the recipes. Today I am presenting my humble Bihari Thali containing Phulka, Aloo Choka, Subziyon Ka Panchranga Korma and Kheera Raita. This one obviously goes to this month’s RCI-Bihar hosted by lovely Sangeeta of Ghar Ka Khana. If it was not for Lakshmi’s Regional Cuisines of India I would have undoubtedly missed cooking and tasting fabulous food from different states of India. Apart from cooking and eating, RCI is one event which makes me do little research on that region and learn little about its amazing culture, wonderful people, and colourful history.

There is much more to Bihar than its colourful politicians. This is the state which had one of the greatest universities in recorded history, Nalanda University. It is the same sacred region where Buddha and Mahavira attained enlightenment and the birthplace of Sikh’s tenth Guru, Guru Gobind Singh. With such glorious history, no wonder Bihar also boasts rich and colourful cuisine. Starting from Indus Valley civilization Bihari cuisine has evolved through Maurya Empire, Middle Kingdoms, Islamic Sultanates and Mughal Empire. Each and every Kingdom/Empires have left their marks on this rich Bihari cuisine and yet its simplicity makes it all the more enjoyable. For more information on Bihari Cuisine, click here, here and here.

Bihari Thali: (R-L) Subziyon Ka Panchranga Korma, Aloo Chokha,
Kheera Raita, Gulab Jamoon, Phulka

Aloo Choka is a simple dry dish adapted from here. Chhonkna means tadka and here I have used Paanchforan/Paanchphoran (a mix of 5 spices: Saunf/Fennel Seeds, Sarson/Mustard Seeds, Methi/Fenugreek Seeds, Kalonji/Black Onion Seeds/Nigella Seeds and Jeera/Cumin Seeds). Cubed Potatoes are lightly fried (bhoonjana) with onions and whole spices to give it a distinct flavour.

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Aloo Chokha
Prep Time: 5 mins
Cooking Time: 15-20 mins
Serves: 3-4

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Ingredients:
3 medium Potatoes, peeled and diced to 1 cm cubes
1 small onion, finely chopped
2-3 cloves Garlic, finely chopped
2-3 Green Chillies, finely chopped
1 tsp Amchur/Dry Mango Powder
2 tbsp Coriander Leaves, finely chopped
Salt to taste

For Chokha(Tempering):
1 tbsp Oil (Preferably Mustard Oil)
1 tsp Paanchforan
2 Dry Red Chillies, broken

Aloo Chokha

Method:
Heat oil in a pan and add broken dry red chillies and paanchforan. Sauté till the spices starts to pop and splutter.
To this add chopped onions and sauté for a minute and half.
Now add chopped garlic and green chillies and sauté till onions turn golden brown.
Mix in cubed potatoes and sauté for 3-4 minutes till they turn light brown.
Add ½-¾ cups of water, salt to taste. Cover and cook till potatoes are cooked well. Keep mixing the potato pieces in between so that they don’t stick to the bottom of pan. Add little more water in between till potatoes are well cooked but take care not to add more water as it is a dry curry/subji.
Mix in amchur and chopped coriander leaves and cook uncovered for another 4-5 minutes. Serve hot with rice or roties and enjoy.

Subziyon Ka Panchranga Korma is another wonderful, aromatic dish adapted from here. Colourful mixed vegetables are simmered in sinfully delicious sweet, spicy and creamy gravy of cashews, almond, coriander leaves and coconut just leaves one craving for more.

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Subziyon Ka Panchranga Korma
Prep Time: 10-15 mins
Cooking Time: 20-30 mins
Serves: 3-4

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Ingredients:

4-5 cups Mixed Vegetables (I used Carrot, Cauliflower, Potato, Beans & Peas)
1 large Tomato/Tomato Puree
1 tsp Ginger & Garlic Paste
½ tsp Turmeric Powder
1-2 tsp Red Chilli Powder
1 tbsp Oil (Preferably Mustard Oil)
1 tbsp Coriander Leaves, finely chopped
Salt to taste

Ground to Paste:
2½-3 tbsp Fresh/Frozen Coconut gratings
½ tbsp Poppy Seeds/Posta Daana
10 Cashew Nuts
5 Almonds
1 tsp Sugar
2-3 Green Chillies
¾-1 Packed Cup Coriander Leaves

Subziyon Ka Panchranga Korma

Method:
Cook mixed vegetables in enough water and salt to taste for about 10 minutes and keep aside. Vegetables should be just tender. Drain the water from vegetables and keep aside. Also save 2-3 cups of drained water.
Heat oil in a pan and to this add ginger-garlic paste. Sauté for about 30 seconds till the raw smell disappears.
Now add ground paste and sauté continuously for about 2-3 minutes.
To this mix in chopped tomato or tomato puree, turmeric powder and chilli powder and sauté for another minute or two.
Mix cooked vegetables and drained water (vegetable stock) and mix well. Cook at a medium to low heat. Bring the korma to boil and simmer for another 5 minutes till the flavours blend well.
Serve hot garnished with finely chopped coriander leaves with rice or roties.

Refreshing cool-cool Kheera/Cucumber Raita is adapted from here.

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Kheera/Cucumber Raita
Prep Time: 5 mins
Cooking Time: -
Serves: 3-4

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Ingredients:
1 cup Cucumber, grated
2 cups Yogurt, beaten
¼ tsp Cumin-Coriander Powder
¼ tsp Chat Masala
A big Pinch of Kashmiri Chilli Powder
A big Pinch of Kaala Namak/Black Salt
A small Pinch Garam Masala (optional)
1 tsp Coriander Leaves, finely chopped
Salt to taste

Kheera Raita

Method:
Wash, peel and grate the cucumber. I usually leave the peel as I like its crunchiness.
Squeeze excess water from grated cucumber and place it in a mixing bowl.
Put all the ingredients and mix them well.
Refrigerate raita for around 15 minutes before serving it garnished with coriander leaves.

Phulkas are light puffed up unleavended Indian bread. Although they look like Chapatties, Phulkas are very light in texture and are usually made and served at the time of the meal.

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Phulkas
Prep Time: 10-15 mins (excluding resting time)
Cooking Time: 10-15 mins
Serves: 3-4

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Ingredients:
2 cups Wheat Flour or 3:1 Wheat to Plain Flour
½ tsp Salt
1 tsp Ghee/Oil
Warm Water to knead

Fluffy and Light Phulkas

Method:
Place the flour, oil and salt in a large bowl.
Adding just enough warm water knead well to make a soft, pliable dough. Keep kneading the dough until it is smooth and elastic. Set aside for 30 minutes.
Make golf sized balls and roll each ball into a 6 inch diameter by 1/8th inch thickness discs.
Heat griddle/skillet on a medium flame. Place the Phulkas and cook for about 45 secs, until the top starts to look dry and small bubbles are formed on the surface. Flip and cook the other side similarly.
Now Take the Phulka off the tawa and place it directly on the gas flame. The Phulka will start to balloon and puff up.
Take it off the flame and serve immediately smeared with little ghee if desired.

Bihari Thali: (R-L) Subziyon Ka Panchranga Korma, Aloo Chokha,
Kheera Raita, Gulab Jamoon, Phulka

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Tips:
For fluffy, light Phulkas knead the dough 2-3 hrs before to soft and pliable dough with a smooth texture.
Use gar burner if possible as they help in making fluffy and light phulkas.
Don’t lose heart if it don’t fluff up nicely at first attempt. Practice and patience is needed to get a fluffy, ballooned phulkas.

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Update:

I never knew I thought till Camille of L’Assiette de Mimosa mailed me saying she has nominated me for Thinking Blogger Award. I am thrilled and honoured because there is someone who believes I do have tiny-mini anatomy called brain ;) Well, according to my dear ones I have been known to think a time or two in my life but never made a habit of it till now. Grr… This award will surely make them stop and think again ;)


Thank you Mimosa for this award. What can I say! I always felt French is one of the most romantic and beautiful languages and it felt really great to see nice things about my blog in your beautiful blog :) I am flattered. Now following the strict tradition/rules, I am supposed to pass this award to five bloggers who make me think (read who give me enough brain strain;). And believe me it took quite some time to think as whom I should nominate because everyone in my blogroll is a 'Thinking Blogger'. It was extremely difficult to choose just five bloggers. Well, if you have captured my attention enough to make it to my blogroll then there is a high chance of me thinking you as a Thinking Blogger right? Jokes(or PJ's?!) apart here are the 5 bloggers whom I would like to pass this awards (in alphabetical order).

1. Arun Shanbhag: Every time I visit his blog he has never failed me to provide me with very useful information covering wide range of topics. With his new book ‘Prarthana’ being published recently, he has got some of the most incredible and outstanding posts. And moreover he helps his lovely wife M in cooking ;)
2. Bee & Jai: Their provocative and insightful posts along with much needed dose of wit and humour is what we need in this busy world. They make it a point that I just don’t read but read, re-read and think before leaving a comment. So surely they are the Thinking Bloggers ;)
3. Desi Mom’s Club: Some of their posts did make me think of unthinkable ;) They make me laugh, makes me wonder and amaze me with their write-ups. If you haven’t already lurked around their site, be sure to swing by on a lazy afternoon with a cup of coffee and enjoy all there is to read. Each and every mommies rock!
4. Lotus Reads: Lotus is one of the most original and enjoyable writers in blogsphere. She has an incredible blog giving a great overview of the most happening books, movies and many more things. Visiting her blog has always impressed and amazed me. And darling, your blog header rocks ;)
5. VKN: VKN is a dreamer who not just dreams but works towards making it a reality. It’s his noble thought and hard work which made Feed A Hungry Child Campaign (FAHC) a huge success.

Congratulations to all you Thinking Bloggers. Please give them huge round of right mouse-clicks ;)
Should you choose to participate, please make sure you pass this list of rules. You don’t have to think a lot as thankfully the participation rules are quite simple.
1. If, and only if, you get tagged, write a post with links to 5 blogs that make you think,
2. Link to this post so that people can easily find the exact origin of the meme,
3. Optional: Proudly display the 'Thinking Blogger Award' with a link to the post that you wrote.

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Jolada Rotti Oota

Title: Love at first bite!!!
Time: Sometime in early 2000
Location: Dharwad

A young girl, who was away from her home, family and all her childhood friends for the first time, was lying on her bed feeling miserable and homesick. It was more than 2 weeks since she had home cooked meals and was forced to eat bullet proof Chapattis with yellow water which was called as Dal (lentil curry) which made her crave more for Mom’s cooking. Just when she was on a verge of packing her bag and leaving her hostel for good, she heard a loud bang on door… Dud, dud…
Quickly wiping her tears away she opened the door and saw a girl who had ragged her just few days back. Yes, it was her senior, every fresher's nightmare, the one who made her measure the room with match stick, the same aweful senior who made her write a love letter to hostel watchman.
‘Oh God!!! What now??? Is she going to ask me to propose to watchman now???’
To her surprise, her senior smiled at her instead of staring with that big frown and the girl was confused if it was a good thing or bad. Senior asked her to get ready in few minutes and come with two other roommates to Senior’s room. All three fresher students were sure of the fact that it’s gonna be one of those ragging sessions and were emotinally prepared for it. But to their utter surprise six other seniors took them to one small restaurants tucked near National highway. The same seniors who had ragged them were paying for their dinner. Yes, for the first time Freshers realized that seniors can be Humans too… That was the first time when the girl felt she belonged to hostel, college and that was the first time when she felt she belonged to Dharwad, a home away from home for 4 years of her life…
You don’t get any price for guessing who that girl was ;) That was the first day I experienced the true taste of Dharwad cuisine and it was a love at first bite for me. The memory of that day is fresh and vivid till date. The restaurant was an open space and had around ten different small huts. Big cart wheels and trees separated one hut from another and gave it a sense of privacy. A large stone table was surrounded by bamboo stools and lanterns were lit to give it a rural home look. The waiters dressed in ethnic Dharwad attire wearing Dhoti and Peta, came with a fresh banana leaves and placed in front of us. First a pinch of salt on left hand side corner of leaf and then placed a red raw onion with green chilli and sliver of lime. Then followed fiery Chilli-Garlic Chutney with mild Peanut Chutney Powder. Then the leaf was adorned with roasted spicy Papad accompanied with Spiced Buttermilk. Just when our leaves started looking like artist’s color palette the attentive waiters placed Pachdi/Raita (a yogurt based raw vegetable salad), Kosambari (another lentil-vegetable salad), Moong sprouts Usli (simple stir fried sprouts), Soppina playa (a lentil dish paired with Greens like palak, dill or methi) and a small clay pot containing thick and sweet Yogurt. Then came the highlight of meal, fluffy, thin, feather light Jolada Rotti (Jowar roti) with a dollop of freshly churned homemade butter and finger-lickingly delicious Badane Yennegai, a curry made of stuffed baby eggplants. Greedily I dipped a rotti in yennegayi and put it into my mouth and taste of brinjal with coconut with different spices made me forget about everything. It was love at first bite, fiery, warm, sensuous, sinful, rustic and unforgettable… I lost the count of number of Rotties I ate but the memory still lingers, still fresh and aromatic :)

Here is my humble Dharwad Thali which I sincerely tried to recreate for this month’s RCI-Karnataka. Thanks to Ashakka and Lakshmi for giving me opportunity to indulge in my secret love affair with Dharwad cuisine after long time.

Dharwad Thali: (R-L) Jolada Rotti, Badane Ennegayi, Moong Sprouts Usli, Chilli-Garlic Chutney, Kosambari, Pachdi and bowl of homemade Yogurt

Jolada Rotti is very popular in North Karnataka which is a not just delicious to taste but also good source of nutrients. To make this roties, hands are used instead of rolling pin and are flattened to thin circles using palm. Making Jowar roti is not a child’s play. Experience, skill and patience is required to flatten the dough without breaking the roties and to get puffed roties. Its got the rustic look and unforgettable flavor…

Jolada Rotti

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Jolada Rotti (Jowar Flat Bread):
Prep Time: 15 mins
Cooking Time: 20 mins
Serves: 3-4

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Ingredients:
2 cups Bajri/Jowar Flour
½ tsp Red Chilli Powder
Warm Water to knead
Salt to taste

Jolada Rotti

Method:
Prepare dough by adding red chilli powder, salt to taste and by adding warm water gradually.
Let the dough rest for 15-20 minutes and again knead the dough well.
Divide dough into equal lemon sized balls.
Place the dough on flat surface dusted with generous amount of flour and using your palm spread the dough into flat, thin circle.
Carefully transfer this flat roti on hot iron griddle and roast this roti on medium heat. Gently press a wet cloth on the cooked surface of roti and turn it on other side.
Do the same with other side of the roti and cook until you see brown patches on the surface and the roti stats to puff well from centre.
Serve the roti with any side dish of your choice with a dollop of freshly churned home made butter on top.

Jolada Rotti

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Tips:
As Jowar is glutton-free flour, practice and patience is needed to make unbroken, thin rotties. When making this for the first time, don’t press the roti into large circles as it will easily break while transferring into tawa. So make small palm sized rotties which are easy to transfer without breaking them.
Another simple technique which can be used while making jowar rotti is to press the ball keeping it in between parchment or greased plastic sheet and press it using flat surfaced vessel or plate. This way you can not only make thin rotties but also it can be easily transferred onto tawa.
Click here to check another variation of Jolada rotti from Spice Corner Archives where I have used Beetroots to give it extra flavour.

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Badane Ennegayi is a popular dish in Karnataka and is a great accompaniment with Akki Rotti or Jolada Rotti. Desiccated coconut is ground with aromatic spices and stuffed in between baby brinjals and the tender eggplant when cooked defines new meaning to taste.

Badane Ennegayi

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Badane Ennegayi (Stuffed Brinjal/Eggplants):
Prep Time: 15-20 mins
Cooking Time: 15-20 mins
Serves: 3-4

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Ingredients:
7-8 small Eggplants
1 tsp Jeera/Cumin Seeds
Few strings of Curry Leaves
2-3 tbsp Oil
¼ tsp Hing/Asafoetida

Masala for Stuffing:
1 large Onion, chopped very finely
1-2 tbsp Coriander Leaves, chopped finely
Grind to Paste:
½ cup Desiccated Coconut
2-3 tbsp Roasted Peanuts
1 tsp Coriander Seeds
½ tsp Cumin/Jeera Seeds
1 large marble sized Tamarind, soaked in warm water and juice extracted
¼ tsp Turmeric Powder
½ tsp Red Chilli Powder
1 tbsp Sambar Powder
1 tsp Kitchen King Masala (optional)
Salt to taste

Badane Ennegayi

Method:
Grind coconut, coriander seeds, jeera, tamarind juice, peanuts, turmeric powder, red chilli powder, sambar powder, kitchen king masala and salt to taste to smooth thick paste (chutney consistency) by adding little water at time.
Mix this ground paste with finely chopped onion and coriander leaves and keep aside.
Make plus marked slits on baby eggplants keeping their stems.
Take about 1-1½ tbsp of masala and stuff it in slit baby eggplants.
Heat oil in heavy bottomed pan and add jeera, curry leaves and hing.
When jeera starts to pop and sputter place stuffed eggplants and arrange them in a pan.
Add remaining masala to the pan and reduce the heat to low. Add about 2-3 tbsp of water if needed.
Cover and cook the eggplants on low flame stirring in between so that masala don’t stick to the pan. Cook it for 15-20 minutes till eggplants are evenly cooked.
Serve hot with Jolada Rotti or Akki Rotti garnished with chopped coriander leaves and enjoy.

Usli, usually made using different sprouts available is high source of protein and can also be served as an evening snack. Tender moong sprouts and cooked with crunchy onion and tangy tomato and flavoured by freshly ground spices.

Moong Sprouts Usli

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Moong Sprouts Usli (Moong Sprouts Stir-fry):
Prep Time: 10 mins
Cooking Time: 10-15 mins
Serves: 3-4

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Ingredients:
3 cups Moong Sprouts
1 small Onion, finely chopped
1 Tomato, finely chopped
2 Green Chillies, slit
½ tsp Ginger, finely chopped
½ tsp Turmeric Powder
½ tsp Coriander Powder
½ tsp Jeera Powder
½ tsp Red Chilli Powder
2 tbsp Lemon Juice
1 tsp Urad Dal
1 tsp Mustard Seeds
1 tsp Jeera/Cumin Seeds
¼ tsp Hing/Asafoetida
Few Curry Leaves
1 tbsp Oil
1-2 tbsp Coriander Leaves, finely chopped
Salt to taste

Moong Sprouts Usli

Method:
Heat oil in a heavy bottomed pan and to this add urad dal, mustard seeds, jeera, hing and curry leaves.
When mustard seeds starts to pop and sputter, add finely chopped onion, ginger and slit green chillies.
Sauté it till onion turns translucent and add chopped tomato.
Sauté it for around 1 minute and then add turmeric powder, coriander powder, jeera powder, red chilli powder and stir in.
Now add moong sprouts, ¼ cup water and salt to taste. Cover and cook for 10 minutes till the sprouts are cooked but retain their shape.
Remove from heat and mix lemon juice and chopped coriander laves and serve hot with rice or roties.

Kosambari is popular south Indian dish usally prepared as Neivedyam during festivals(with no onion). It’s a light and healthy salad.

Kosambari

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Kosambari:
Prep Time: 10 mins (Excluding soaking time)
Cooking Time: -
Serves: 3-4

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Ingredients:
¼ cup Split Moong Dal
1 small Carrot, peeled and grated
½ Red Onion, finely chopped
1 Tomato, finely chopped
¼ Cucumber, finely chopped
1 tbsp Lemon Juice
1 tbsp Coriander Leaves, finely chopped
Salt to taste

Method:
Soak split moong dal in water for about 1-2 hours and drain.
Mix all the ingredients and serve garnished with chopped coriander leaves.

Every south Indian meals end with a serving of Curd/Yogurt. Raita is made using yogurt, different vegetables, usually raw vegetables, and is seasoned with tempering of mustard and curry leaves.

Sprouted Moong Pachdi/Raita

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Sprouted Moong Pachdi/Raita:
Prep Time: 5 mins
Cooking Time: -
Serves: 3-4

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Ingredients:
½ cup Moong Sprouts
½ Red Onion, finely chopped
1 small Tomato, finely chopped
2 cups Yogurt
1 tbsp Coriander Leaves, finely chopped
Salt to taste

Method:
Beat the yogurt removing all lumps and add all the ingredients and mix well.
Chill before serving with Roti and rice.

Chilli-garlic chutney is a speciality of Dharwad meals which uses the chiili called Byadgi Chilli. It gives a fiery red colour to any dish when used. Check here for more details on Byadgi chillies.

Chilli-Garlic Chutney

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Chilli-Garlic Chutney:
Prep Time: 10-15 mins
Cooking Time: -
Serves: 3-4

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Ingredients:
4-5 Dry Red Chillies, preferably Byadgi
2-3 large Garlic flakes
1 tsp Rock Salt
1 tsp Oil

Method:
Soak dry red chillies in warm water for 10 minutes and drain.
Using mortar and pestle crush all the ingredients into smooth paste and serve with Jolada Rotti and curd rice.

Jolada Rotti Oota

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Update:

A good blog buddy of mine Meena of Memories from Mom's Kitchen is running the Portland Marathon this year to raise funds for AID (Association of India’s Development) which is a non-profit organisation in India.


As Meena says,

"AID has been working to eliminate grass root problems in India for many years now. We have seen that the effort brings about remarkable changes in people’s life and gives them hope for a better future. To continue the good work, we need support from every one of you. It would mean a lot to me if you can please visit my Marathon Fundraising Page and show your support. Every small contribution from your side is going to bring about a major change to someone's life. I hope to get all the support I need to raise this money from my fellow bloggers, friends and family. The actual marathon date is on Oct. 7th. You can also find weekly updates about my run on the fundraising page. "

Please do visit her Marathon Fundraising Page and show your support for this noble cause. Spread the word around by posting about “Run for India… Every mile for a smile” in your blog… Run Meena, we are all with you…

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