Sweet Potato chapati

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BM# 97: Week 2, Day 3
Theme : Vegan recipes

I have been making a whole lot of Vegan recipes for this theme but unfortunately I don’t seem to be able to take pictures. The weather is now bad and before I know it, it’s dark outside and there is no light to take pictures. If I take pictures indoors, the colors don’t come out right. So that’s something I have given up doing a long time back.

Initially i was planning to post the recipe of a vegan cake I had made sometime back. Unfortunately the frosting had butter in it. Coming to think of it, its easy to make a vegan cake, but vegan frosting can be much harder.

Anyway I decided on this sweet potato chapatis for today. It’s been in my drafts folder for a while. My cousin has made this for us when we were in our Velacheri house. I still remember how soft and delicious it was. Mine didn’t turn out to be as good as hers but still it was pretty good. I forgot her recipe so this recipe is from the internet. These chapatis turn out to be very soft. The spice level can be adjusted to your preference. I like it flavored only with chili powder, but you can try adding whatever spices you like.

Read on for the recipe.

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Recipe adapted from: Archana’s kitchen

Sweet potato roti:

  • 1 cup cooked and mashed sweet potato
  • 1 cup wheat flour
  • 1.5 teaspoon red chili powder, or per taste
  • Salt as needed

Method:

    Pressure cook sweet potatoes. Once completely cooked and cooled down, peel and mash them. For every cup of wheat flour, add one cup of mashed sweet potatoes.
    In a big mixing bowl, add the mashed sweet potatoes, flour, chili powder and salt. You can add a teaspoon each of cumin seeds and ajwain(carom seeds) too, if preferred. Mix everything and make a smooth and soft dough, sprinkling water as needed to bring the dough together. Don’t add too much water in one shot, add a little at a time, mix in and add more if needed.
    Once the dough comes together and is soft and not lumpy anymore, cover the bowl and leave it to rest for 10-15 minutes.
    Make chapatis. I suggest watching a video in YouTube if you are not familiar with the making chapatis.Serve with pickle or a curry of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97

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Dal dhokli

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There are many recipes from this space that I keep trying again and again. Yet I don’t try taking better pictures of some of the old favorites. Unless there is a push, I don’t think I would. So for this marathon, I had checked with Valli about redoing some of the old posts with new pictures. Dal dhokli was one of the posts I was planning to redo.

Dal dhokli is chapati dough seasoned with spices cooked in lentils. There are so many variations to this dish. My original post was an adapted version with a lot of vegetables. When I started cooking, I decided to make the original version and not redo my take on it before. So no vegetables and just dal with cooked dough in it. I went to the original source for my previous post and followed it for most part. I halved the recipe and added a handful of peanuts, but other than that, no changes.

Read on for the recipe.

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Serves: 4

Recipe source: Flip Cookbook

Ingredients:

For the dal

  • 1 tablespoon ghee
  • 1/2 teaspoon jeera seeds
  • 1/2 teaspoon mustard seeds
  • 3-4 dry red chillies
  • a good pinch of hing
  • 1 cup moong dal, cooked
  • 2 tablespoon toor dal, cooked
  • 2 tablespoon chana dal, cooked
  • 2 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • handful of peanuts, optional
  • coriander leaves
  • salt to taste
  • lemon juice to taste

For the dough

  • 1 cup wheat flour
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon ajwain
  • 2 teaspoons oil
  • salt as needed
  • water to kneed into a dough

Method:

To make the dough, add the spices and oil to the flour and mix lightly using your hands. Then slowly add water, little by little and kneed into a soft dough. Cover the bowl and let it rest at least 20 minutes.

Wash and pressure cook the dals together with about 4 cups of water. I did this in Instant Pot for 8 minutes in Manual mode. Once the dal is cooked and the pressure is released, lets start the tadka. Heat ghee in a pot big enough to hold the cooked dal. Add the jeera seeds, mustard seeds, hing and dry red chillies. Let the seeds splutter.


Add the cooked dal, spice powders and salt as needed. Mix well and let it come to a slow boil. Meanwhile take a lemon sized ball out of the dough, pat it in some flour and roll it out into a circle. Cut out diamond shapes using a pizza cutter.

Add the dough pieces into the dal and let it cook.  Keep adding the dough until you are done with the dough. You can add more water if there isn’t enough liquid. Let it cook for about 10-15 minutes until the dough is cooked completely. If you feel like, you can roast one handful of peanuts in ghee and add it to the dal dhokli as well. Take off the heat, add a handful of chopped coriander leaves. At the time of serving, squeeze some lemon juice if preferred.

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Potato Kibbeh

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For the month of February, one of the Blogging Marathon theme was ingredient swap. One of the ingredients I got was bulgur wheat from Pavani . I had prepared lentil kofte (or a version of it since I was short of all the supplies except bulgur :D), but I still had enough to try some other recipe.

A generic search for vegetarian bulgur recipes landed me on this page and I was absolutely taken in by their baked version of potato kibbeh.  With pictures as good as theirs and clear step wise instructions, it was almost a crime not to prepare it :-)). Though I made it long before, it has been staying in the drafts section for way too long. Since this month’s theme is protein rich foods and this recipe has bulgur, chickpea and spinach as sources, it time for this recipe to join the virtual world.

Kibbeh is a Middle Eastern dish prepared with bulgur and mostly meats. There are many variations to the dish right from shaping it to the method of cooking. It can be deep fried, baked or served raw and is shaped as a ball, patty or scored into diamond shapes. You can read more about this dish here.

Read on for the recipe and pictorial.

4potato_kibbeh

1potato_kibbeh

Ingredients:

  • 1 kg (2.5 lbs) potatoes, cooked
  • 1 1/4 cups fine bulgur wheat
  • 1 big onion, sliced
  • 1 small grated onion
  • 1 teaspoon allspice
  • a pinch of cinnamon
  • 1/2 cup chopped parsley
  • 1/4 cup olive oil
  • salt and pepper to taste

For the filling:

  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 2 cups spinach
  • 1 cup cooked chickpeas
  • salt and pepper to taste

Soak the bulgur in lukewarm water for 20 minutes. Drain and set aside. Cook the potatoes separately. Once its cooked, add to a bowl and mash well so that no lumps remain. Add the grated onion, salt, pepper, allspice, cinnamon, parsley and drained bulgur. Mix well using your hands until everything is uniformly spread. It will come to the consistency of a dough finally.

For the filling, heat a tablespoon of oil in a pan. Saute one big chopped onion and one each red and orange bell pepper. Add salt and pepper to taste. Now add one cup of cooked chickpeas and 2 cups of spinach. I have used a small pack of frozen spinach here.

Add the bulgur to the potato mix and mix everything well. Divide this bulgur potato ‘dough’ into two parts. In a baking pan, spread one tablespoon of oil. Spread a layer of thinly sliced onions from one large onion.

Spread one half of the bulgur potato mix on top of the sliced onions. Spread all of the filling evenly on top of the bulgur mix.

Once you have covered the entire surface with the filling, add the rest of the bulgur dough evenly on top of the filling. Cover it completely.

Using a knife, score whatever patterns you want into the dough. The knife scoring go all the way down to the bottom of the dish. I cut it into wedges and then made not so deep circular patterns on top. Spread 1/4 cup of olive oil on top evenly and bake in a preheated oven for 40 -50 minutes at 400F. If the top is not browned at the end of that time, keep under broiler for a couple of minutes. Take off the oven and cut into slices once its cool enough to touch.

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Paneer tikka pizza

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Today is an anniversary of sorts for me. Its exactly two years since me and my son came to the US. I wouldn’t have remembered the exact date if not for a friend’s birthday coinciding with it. So along with the black forest cake ( hurray for me! Successfully made it, finally!!) for the birthday girl, it gave me a reason to realize that years have flown off and I have survived well.

It wasn’t easy at the beginning. There is so much I still miss about home, especially my friends and family. But slowly you adapt and start appreciating the positives here. Now, I don’t feel the pain as much.

I miss a lot of things about home, but food is never a thing for me. But for the man, paneer tikka pizza is one of the things he misses. This is my trial at remembering the good old times. Nostalgia is a big flavor here, but the pizza recipe is a far cry from the original. Will come back here if I nail the recipe the way I remember it. Meanwhile check it out the way I made it this time.

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To about 1/4 cup thick yogurt, add the following masalas – salt, 1 teaspoon coriander powder, 1/2 teaspoon ground cumin, 1 teaspoon chilli powder (or per taste), 1/4 teaspoon turmeric powder, 1/2 teaspoon amchur (dried mango powder), 1 teaspoon garam masala. Mix well. Chop 200 gms paneer into 1/2 inch cubes.

Add the paneer, along with one diced capsicum to the yogurt mix. Refrigerate for at least 1 hour. Meanwhile prepare the pizza base. Spread 2-3 tablespoon pizza sauce (ready made sauce here) and top it with the prepared paneer.

Add 1 to 1.5 cups of grated cheese and bake at 200C/400F for 20-25 minutes. Take off the oven. When cool enough to handle, cut into slices and serve. I added some more shredded cheese and chili flakes on top before serving.

1paneer pizza