Tag Archives: roti

Perugu Pachadi (Tomato Pachadi)

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I first heard about perugu pachadi from my friend, during our phone conversation. I asked what she cooked for lunch, and she said perugu pachadi, and as I was not familiar with that term I asked her what it is. She explained the preparation, and I told her its tomato raita and I know it. My friend told its different from raita, as sauted tomato gives different taste to it. When we met she cooked this pachadi, eggplant curry and pappu. Ever since that day I started cooking it regularly in home. My hubby calls it “Easy Moar Kuzhambu”.

Recently my blog friend Aruna –  Aaharam suggested me some other variations with eggplant, coconut, ladies finger. I should try it soon

Ingredients:

Tomatoes – 2, chopped

Curd – 1 cup + 1/3 cup, beaten well

Turmeric Powder – a pinch

salt – as needed

To Temper:

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Curry leaves – few

Green chilli – 1/2, slit and de-seeded

Dry  Red chilli – 1 , de-seeded and teared (optional)

Asofetida – pinch

Oil – 1 tsp

Method:

  •  Add oil to the pan, when the oil becomes hot add the items under to temper and let mustard seeds splutter
  • Add the chopped tomatoes and cook for 6 – 8 minutes till the tomatoes become slightly mushy and fully cooked.  Switch off
  • Add the cooked tomato mixture to  the beaten curd. Add salt; mix well and  Serve with rice/rotis

My Notes:

  • I prefer my food to be less spicy so I reduced the chilli my friend old also desseded

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Spinach Roti – Guest post from Sandhya

11000038_826894400697634_1422569458_o Today we have a toddler friendly recipe from Sandhya – Sandhya’s kitchen. I got connected with Sandhya through Social media.  Sandhya is sweet person, and being a mom she shares lots of tips. After starting toddler friendly recipes, I thought of asking few moms I met in this blogging world and Sandhya was one among them.  I am a big fan of her food photography and her yummy dishes. Sandhya gave me few options, and Spinach roti was my favorite! Over to sandhya. A fortnight ago, like every morning, after sending my elder one to school, I was sipping my morning tea. I was having some time for myself checking my emails, facebook , news and so forth. I read a message from Vidya about doing a guest post in her space , specially for toddlers. She such a lovely and warm person , I have known e-socially over the last couple of months .How can I refuse ? I had no second thought as I knew I was going to do that. Thank you for giving me all the time in the world and let do this interesting delight at my pace. We are a family who love to have a mixed variety in a meal all through the week. I am sure, in this modern world most people would. Our diet varies from Palakad South Indian cooking to a North Indian Paratha, Curry  to  a Pasta Bake and what not? Guess this post will have a never ending page, if I have to list the elaborate choices we have. I have grown up eating my mum’s super soft flame baked phulka’s literally every day, either for my school lunch or a meal at home. This has been one of my comfort meal any day. Undoubtedly we love our regular flame baked phulka’s with any dry vegetable curry or may b dal or paneer delicacies or if pulse arenas. We love spinach and its richess in iron is definitely something that makes us include in our diet ritually. When it comes to kids, getting my son V eat his spinach in gravy or a molagutal ( southindian lentil coconut curry) is slightly tricky. Knowing his love for Parathas , I decided to use them in the dough. It was a complete win win situation, as all the required spinach is being consumed and yet there no complain from the boy of 7 years. All that he tells me is that the Green Chapathi is Yumm. This is an easy way of sneaking the greens into our diet using the whole wheat spinach phulka’s.

Palak Phulka Makes 20-22 Nos 1612883_826894427364298_2123537941_o INGREDIENTS

Whole Wheat Flour 2 Cups
Spinach ( Palak ) 130g
Water ¼ Cup + a few tablespoons
Ginger ½ Inch
Cumin Powder 1 Tsp
Salt ¾ -1 Tsp
Mango ( Amchur ) Powder  ( Optional) ½ Tsp
Green Chillies ( Optional) 1 -2 No’s
Sunflower Oil  or Oil of your choice 1 Tbsp.
Ghee As desired.

* Cup size us IKEA plastic cup

DIRECTIONS

  • In a large pot, heat some water and add the spinach leaves along with some salt. Allow them to blanch for 5-6 minutes. Drain the hot water from the spinach leaves and run them under cold tap water.

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  • Grind the spinach leaves along with ginger and make a fine puree. This puree approximately came up to ¾ Cup. Add very little water if required. **In case you are not making it for kids, you can include green chillies to grind along with the spinach leaves.
  • In a large mixing bowl, combine the spinach puree, wheat flour, salt, cumin powder and mango powder and start kneading. Add a little more water as you knead until you achieve soft pliable dough. Splash the oil onto your hands and the remaining on the dough and knead until we have a clean bowl. Set the dough aside for 20 Minutes or so.

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  • Divide the dough into 20 equal portions. Pick one portion of dough at a time, dust some flour and spread them with the roller into thin phulkas. Heat a non-stick pan / tava and cook each phulka on the pan slightly for a few minutes until you start to see some bubbles. Flip the phulka and cook for another a minute or so . Now put the phulka on the flame carefully , watch them begin to puff up slowly. Flip it and allow it puff up on the other side as well.  Remove from the flame and apply some ghee, if you like. Pile them into a casserole and serve them along with a paneer curry or just some yogurt and pickle.

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  • ** Incase you do not want to flame bake it, you may cook for a few more minutes on the pan. Put a gentle pressure using a flat spatula on each side and then set them aside in a casserole to keep it warm.
  • When you are serving the kids, you may let them roll and enjoy it as it is or dunk it in some yogurt.

11023384_826894730697601_1605528396_o  VARIATIONS: I tried filling some mashed potatoes inside the spinach phulka dough and served it like a paratha to my son. It came out really well and flavours were very mild and lovable. NOTES:

  • If you like your phulkas with a ting of heat, include the green chillies while grinding the spinach leaves.  Do avoid if you are cooking for little ones.
  • Mango powder is optional. I love the slight hint of tanginess.
  • In case you do not want to flame bake it, you may cook for a few more minutes on the pan. Put a gentle pressure using a flat spatula on each side and then set them aside in a casserole to keep it warm.

Dal Tadka

Dal tadka is an easy and tasty side dish for roti, and a good accompaniment for rice. Usually when I prepare dal tadka, I use moong dal alone, as my Amma used to prepare that way. But when I have it in restaurants, I always get the flavor from 3 types of dal. I liked that, and I have tried one version of dal tadka with moong dal, toor dal and chana dal.Image

Dal Tadka

Preparation Time : 10 mins | Soaking Time : 30 mins | Cooking Time : 20 mins | Serves : 2

Recipe Category: Sidedish/Rice Accompaniments

Ingredients

Toor Dal – 1/2 cup

Chana Dal – 1/4 cup

Moong Dal – 1/3 cup

Onion -1 chopped finely

Tomato – 1 chopped roughly

Ginger and Garlic paste – 1 tsp (you can also use fresh minced ginger and garlic)

Turmeric powder – 1/4 tsp

Coriander powder -1/2 tsp

Cumin powder – 1/4 tsp

Garam Masala – 1/2 tsp

Water – 3 cups

Salt – to taste

Oil – 1 tsp

To temper:

Ghee – 1 tsp

Jeera – 1 tsp

Red Chillies – 2

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Method:

  • Soak moong dal, toor dal and chana dal for 30 mins. I soaked them in warm water
  • Put a pressure cooker on the stove and add oil, and ginger garlic paste. Saute for 30 seconds. Add the onion and tomato and saute till raw smell goes. Add the garam masala, coriander powder, cumin powder and turmeric powder. Allow it to cook for  2 mins

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  • Add the soaked Lentils and mix well. Add required salt and 3 cups of water and cover the cooker. Switch off after 3 whistles

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  • Add ghee to the pan, add cumin seeds and red chillies, let it splutter. Once steam releases, open the cooker lid and add the tadka to the cooked lentils. Dal tadka is ready to be served

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Vegetable Salna

I like vegetable salna with parotta, but almost all of the restaurants I visit offer vegetable kurma and raita as side dish for parotta. Recently when we went to have dinner in a restaurant, I saw parotta and vegetable Salna in the menu card. I was excited that I finally found it, and ordered without a second thought. One thing I noticed is the predominant coconut flavour in the Salna. It was also pretty oily. I altered mixed vegetable kurma recipe from mom’s cookbook to make vegetable salna.

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Vegetable Salna:

Preparation Time: 15 mins | Cooking Time : 25 mins | Serves: 2

Recipe Category: Side dish

Ingredients:

Cut Vegetables (I used carrot,beans, potato,cauliflower) – 1 cup

Onion –1 finely chopped

Tomato – 1 roughly chopped

Cinnamon Stick – around 2 inch

Fennel seeds powder- 1/2 tsp

Mint leaves – handful (Around 10)

Coriander leaves – handful

Coconut Oil – 2 tsp

Salt  – to taste

To grind:

Onion – 1, diced

Tomato – 2

Ginger – 1/4 tsp, peeled and chopped

Garlic – 4 cloves

Cashewnuts – 3

Fried Gram (Pottukadalai) – 1/2 tsp

Fennel seeds – 1/2 tsp

Poppy seeds – 1/4 tsp

Red chilli – 2

Peppercorns – 1/8 tsp

Coriander powder – 1 tsp

Cumin powder – 1/2 tsp

Cinnamon powder – 1 tsp

Garam masala – 1/2 tsp

Cardamom – 2 pods

Cloves – 2 nos

Oil – 1 tsp

Method:

  • Add oil to the pan and in a medium flame, saute the  ingredients listed under ‘to  grind’ (including the masala powders, except coconut and fried gram). Once tomato shrinks, add coconut and saute for 2 mins. Switch off and cool down. Once it comes to room temperature, transfer the roasted ingredients to a mixer, add little water and grind to coarse paste. Set aside

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  • Add coconut oil to the pressure cooker. Saute onion, tomato, curry leaves, cinnamon and fennel seed powder. Saute the ingredients till the tomatoes become mushy. Add the vegetables and saute for a min. Add the masala paste and salt and mix well

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  • Add 1 cup of  water and pressure cook for 1 whistle. After the steam is released, Garnish with coriander leaves

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Black Bean Gravy

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Now a days Mexican cuisine has became one of our favorites. After having many Mexican dishes, I liked black bean and  knowing its health benefits, I wanted to try an Indian gravy with black bean. This  black bean gravy tastes amazing and goes well with roti, rice, bread, burrito, quesadilla.

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Black Bean Gravy:

Preparation Time : 10 min | Soaking Time : 4 hours | Cooking Time : 30 mins | Serves : 3

Recipe Category: Side dish

Ingredients:

Black bean – 1 cup + 1/2 cup

Onion – 1  finely chopped

Tomato – 1 finely chopped

Ginger garlic paste – 1 tsp

Cumin powder – 1/2 tsp

Coriander powder – 1 tsp

Channa Masala – 1 tsp

Turmeric powder – a pinch

Amchur powder – 1/4 tsp (optional)

Garam masala powder – 1 tsp

Coriander leaves – 1/8 cup roughly chopped

Cardamom pods – 2

Cinnamon – 1/8 stick

Cloves – 1

Bay leaves – 1

Fennel seeds – 1/8 tsp

Oil – 1 tbsp

Salt – as needed

Method:

  •  Put a pressure cooker on the stove and add oil, whole spices and ginger garlic paste, saute for 30 seconds. Add onion and saute till onion is cooked, and then add tomato
  • Once onion and tomato are cooked, add garam masala, coriander powder, cumin powder, channa masala, turmeric powder and amchur powder. Allow it to cook for 3  to 5 mins

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  • Add the soaked black bean and mix well. Add required salt and 1 cup + 1/2 cup of water and cover the cooker. SwitcH off after 3 whistles. Once steam releases, open the cooker lid and garnish with coriander leaves. Black bean gravy is ready to be served.

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My Notes:

  • I soaked black bean in hot water for 4 hours. You can either follow this procedure or soak it in normal water for 7-8 hours
  • I directly cooked this gravy in cooker, instead you can also cook black bean and  masala separately, and finally add black bean to the cooked masala (same procedure can be followed for cooking rajma / channa / moong bean or any dal)
  • Since bean is directly cooked in gravy, add same quantity of water as bean to maintain gravy consistency

Asparagus Masala – Indian Style

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I have always heard Asparagus is very good for health, but whenever I see Asparagus in the stores, I used to wonder what can we make from it. I bought a stack of Asparagus one day, with the idea of making a oven-toasted salad with Asparagus and Grape tomatoes. As I used the Grape tomatoes for some other purpose, I got an idea to use the Asparagus to satisfy my Indian palette. I am glad I was able to use this healthy vegetable by making a subzi instead.

Asparagus Masala – Indian Style:

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 3

Recipe Category: Side dish

Ingredients:

Asparagus- 1 stack (around 25 sticks)

Milk – 1/3 cup

Onion – 1 big size, finely chopped

Tomato – 2 Finely chopped

Jeera – 1 tsp

Ginger garlic paste – 1 tsp

Cumin powder – 1/2 tsp

Coriander powder – 1 tsp

Pav bhaji masala – 1 tsp

Turmeric powder – a pinch

Garam masala powder – 1 tsp

Coriander leaves – 2 tsp (chopped finely)

Oil – 1 tbsp

Salt – as needed

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Method:

  • Wash the Asparagus and break the white/hard ends and discard. In white hard  side bend the asparagus
  • Cook asparagus separately (I microwaved it for 6 min and strained the water)

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  • Add oil to the pan. Add jeera after the oil becomes little hot and let it crackle. Add ginger garlic paste and sauté for 30 seconds. Add onions and sauté till onions are cooked, and then add tomato
  • After tomato is cooked, add garam masala, coriander powder, cumin powder, pav bhaji masala, turmeric powder and allow it to cook for 3-5mins Image
  • Add the boiled asparagus and cook for 2 minuyes. Ad ond 1/4 cup water(adjust according to the thickness of the gravy) and mix well. Add required salt, allow it to boil and simmer for 5 mins

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  • Add milk and cook for 5-7 minutes. Garnish with coriander leaves and switch off

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  • Asparagus Masala is ready to be served!

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My Notes:

  • I didn’t have fresh cream so used milk. If you have fresh/ heavy cream, add 3 tbsp of fresh cream instead of milk
  • This gravy goes well with any variety rice like fried rice/ pulao as well as with naan/rotis