Pudina Lachha paratha

BM #116 : Week 3, Day 6
Theme : Indian Flatbread Thali

For the last day of flatbread week, I have a simple thali with pudina paratha. A google search for pudina paratha showed me that’s it’s mostly served as layered paratha (lachha paratha), so I also did the same. I love making lachha paratha, though it’s been a long time I made it. The thali here is a very simple one, the parathas are served with a simple dal and dal makhani. Dal makhani is one of my go to dishes when we have guests coming or to take for a pot luck. Rajma and chole are the other two favorites. When cooking with beans, the biggest advantage is that you can cater to more people without having to cut too many vegetables.

Though I enjoyed making the paratha thalis a lot, I made those back to back. As a result, at the end of the week, I was feeling bloated and heavy after eating such rich food for a week. At my age, you kind of need a little break between two thalis :-))! Next time I will plan better and spread these out over few days. That’s the reason why I decided to make a simple thali for the last post under this theme.

Scroll down for the recipes and more pictures.

The thali has

  1. Pudina paratha
  2. Dal makhani
  3. Moong dal tadka
  4. Green garlic chutney
  5. Yogurt
  6. Gulab jamun (readymade)
  7. Lemon Pickle

Pudina paratha:

  • 2 cups wheat flour/atta
  • 1 cup packed mint leaves
  • 1 teaspoon chili powder
  • 1 tablespoon oil or ghee
  • Salt as needed
  • water to knead into a dough

Method:

  1. Wash, clean and mince the mint leaves. Add it to a mixing bowl along with the wheat flour, chili powder, oil and salt. Add water in 1/4 cupfuls and knead it into a soft smooth dough. Keep aside for 15 minutes to rest.
  2. Divide the dough into 6-8 balls. I usually make 3 chapatis from one cup of flour. Roll out into plain chapatis or if you want the lacha paratha layers, refer to the original post here for stepwise pictures.
  3. Cook on a heated tawa and repeat with the rest of the dough. Serve hot with a curry of your choice or with yogurt and pickle or chutney.

Dal makhani

  • 3/4 cup whole black urad dal
  • 1/4 cup Rajma
  • 1 tablespoon ghee
  • 1 big onion, chopped
  • 1 big tomato, chopped
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 3 tablespoons fresh cream
  • Salt as needed

Method:

  1. Wash and soak both the dals together overnight or at least for 5 hours. Drain, rinse and pressure cook with about 3 cups of water. You need enough water so that the dal is completely submerged and there is about an inch of water above the dals. I cook for 25 minutes in Manual mode in instant pot (Pot in Pot method). Let the pressure release naturally.
  2. Heat ghee in a pan. Add the finely minced onions. Sauté until it’s done and add finely chopped tomatoes. You can add puréed tomatoes too. Add the spice powders, salt and ginger garlic paste. Mix well and cook until the tomatoes are done.
  3. Once the tomatoes are cooked and mushy and the oil floats on top, add the dal along with the water it’s cooked in.
  4. Add 1 cup of water (or more) to bring it to the consistency you prefer. Taste test and adjust seasonings. Let it simmer for about 20-30 minutes in low heat. Keep stirring in between to prevent the dal sticking to the bottom of the pan. The longer it cooks, tastier it would be. You might have to add more water if it starts getting too thick.
  5. Add the cream and mix it in. Let it cook for 5 minutes. Turn off the heat and stir in a tablespoon more of cream at the time of serving.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116

You are invited to the Inlinkz link party!

Click here to enter

https://fresh.inlinkz.com/js/widget/load.js?id=9c9b10dbdecdfb9300b0

Green chutney for Sandwich

BM #109 : Week 4, Day 1
Theme : Dips and Spreads

There is a picture for green sandwich chutney in my drafts folder from the year 2013. My neighbor Mejula used to make this in bulk and then use it throughout the week. I started doing the same, following her exact recipe. Somehow I never published that post and now after so many years I am back with the same recipe but with different pictures. There is no single recipe that everyone follows for these kind of everyday dishes. People have their own take and my friend’s was the addition of onions and garlic which is not usual in green chutneys.

The lemon juice adds a bit of tangy flavor but also helps with retaining the green color though it the chutney does become dark after a couple of days. The spice level can be adjusted to suit your taste and a teeny tiny pinch of sugar makes it yummier in my opinion. This chutney is a great spread for any kind of sandwich, we usually have it with ghee toasted white bread with tomatoes and cucumber filling.

Read on for the recipe.

Ingredients:

  • 2 cups coriander leaves
  • 2 cups mint leaves
  • 2 green chilies, more for a spicier version
  • 1″ piece ginger, peeled
  • 2 garlic cloves, optional
  • 1/2 teaspoon ground pepper
  • 1 small red onion, roughly chopped
  • Salt as needed
  • Lemon Juice, as needed
  • Sugar, a pinch – optional

Method:

  1. Wash and clean the leaves. Grind the coriander, mint, chilies, pepper, ginger, garlic and onion with salt. Taste test. And a little bit of lemon juice (about 1.5 teaspoons) and a pinch of sugar. Taste test again and adjust seasonings if needed.
  2. Refrigerate in an airtight container. This goes well with any kind of sandwich. Tomato and cucumber sandwiches are the best.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this Week

 

 

Bombay chutney

BM# 101: Week 2, Day 2
Theme : Cooking with Chickpea flour

Growing up, chickpea flour or besan was a pantry staple at our home. It was mostly used to make quick pakoras when unexpected guests arrive or to make an occasional sweet treat. Another dish was this Bombay chutney that pairs well with dosa and idlis and even with curd rice.

Recently a friend of mine was mentioning that this is an oft repeated recipe at her place and they use Sattu flour (roasted chickpea flour) instead of besan. That’s when I remembered the many times amma have made this at home. I had completely forgotten about this one.

The base is a simple onion tomato mix with ginger and green chilies. To this a besan slurry is added and then everything is cooked together with Some water to thin it out. The reason to add besan as a slurry instead of adding it directly is to avoid the dry lumps. It’s a more tedious work to break down the lumps once it’s already in the heated pan.

Read on for the recipe.

Ingredients:

  • 2 teaspoons oil
  • 1 teaspoon mustard seeds
  • 2 red chilies
  • 1/4 teaspoon turmeric powder
  • 1″ ginger piece, peeled and chopped
  • 2-3 green chilies or 1/2 teaspoon chili powder
  • 1 medium onion, chopped finely
  • 1 medium tomato, chopped finely
  • 2 tablespoons besan
  • 2 cups water*
  • Salt as needed

*This amount needed to be adjusted according to the thickness preferred.

Method:

    Mix besan with one cup of water until the lumps are dissolved and set aside.
    Heat oil in a thick pan and add the mustard seeds and red chilies. Once it crackles, add the chopped ginger and sliced green chilies. Sauté for a couple of seconds and add the chopped onions. Sauté until it turns pink.
    Add the tomatoes, salt, turmeric powder and chili powder(if using). Mix well and let it cook until tomatoes are done.
    Add the besan slurry and another cup of water. Let it cook, stirring in between, until it thickens. If it is too thick, add a little more water until the consistency is to your preference.
    Taste test and adjust seasonings if needed. Take off the heat and serve with idli or dosas.

Mango Chutney

Don’t laugh at me, but the first time I heard about mango chutney was about 4 years back. I have never heard about them, seen them or had them before that. I totally forgot about them till I made them for the Bengali Thali. That’s when I got hooked.

I love the sweet, sour taste with a hint of chilies hidden inside.

And so, two weeks back, I started making them again. With some minor changes this time. This too was tasty.

Ingredients:

  • Raw Mango             :    1 medium, chopped fine
  • Sugar                         :     1/3 cup, or as per taste
  • Chili powder          :     1 -2 tsp, per taste
  • Water                       :      1 cup

Method:

  1. Wash, peel and chop the mango into small pieces. I got around 1 cup of chopped mangoes.
  2. In a saucepan, add these mangoes with water and cook until done. Keep an eye on it, so that it doesn’t burn and add a little more water if it dries up.
  3. Once it is cooked, add the sugar and chili powder. Cook , stirring and mashing with a ladle in between, until you get a thick consistency. I prefer it to be a bit chunky, so mine was like a chunky jam consistency.
  4. Check the taste and add more sugar or chili powder per your taste. Store in a clean jar. Refrigerate.
  5. Serve with anything, everything or eat it as such.

Linked to :