Cauliflower parathas with tangy Mint chutney and an Award

INGREDIENTS

1 Cup wheat flour kneaded into a soft dough
2 tsp coarsly ground green chilli
Few coriander leaves finely chopped
1/4 th tsp Ajwain (Carom seed) powder
1 small cauliflower finely chopped or grated


PROCEDURE

1. In a bowl mix together green chilli paste,ajwain, cauliflower and coriander leaves. (do not add any salt to this mixture) Adequate salt should be added to the dough.

2. Divide the dough into lemon sized balls. Roll out each ball into a 4 inch diameter circle. Add a spoonful of the cauliflower mixture and seal from all sides to make a ball.
Roll out the ball into a circle.

3. Flip it on a hot griddle until golden brown on both sides.

Gloss it with ghee or unsalted butter and enjoy when hot with mint chutney.


TANGY MINT CHUTNEY

INGREDIENTS

2 cups mint leaves
1 cup coriander leaves
1-2 tbsp freshly grated coconut
1-2 tbsp tamarind pulp
salt

PROCEDURE

1. Grind all the above ingredients into a fine paste in a blender. Add cold water if required.

Tastes great with paraths. Can be used to make sandwiches.
Also is a wonderful dip for pakodas and other snacks.

AWARD

Thank you Akal's Saappadu from http://www.saappadu.com/ for passing on this lovely award to me.




I am sending this entry to Srilekha`s EFM June-Breakfast series.
http://www.srishkitchen.com/2009/06/efm-june-breakfast-series.html

Perugu Garelu ( Urad dal vada in spiced yogurt )

INGREDIENTS

20 Urad dal vadas
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Channa dal
1/2 tsp Turmeric powder
5-6 Dried red chillies
Few Curry leaves
1 Cup Yogurt
1 pinch Asafoetida
1 tbsp Oil
Salt


PROCEDURE

1. Dilute 1 cup yogurt with 1/2 cup water.

2. Heat oil in a pan and splutter cumin seeds, mustard seeds, curry leaves, red chillies and channa dal. Fry for about 2 minutes.

3. Add asafoetida and turmeric. Turn off flame and add the diluted yogurt and sprinkle some salt.
Add the vadas into it and allow the vadas to absorb the yogurt for about 2-3 hours.

Enjoy..!!

Sabudana (Tapioca) Khichdi

INGREDIENTS

1 cup Tapioca or sabudana
1/2 cup Peanuts
3-4 Slit Green chillies
2-3 Red chillies
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Channa dal
1 pinch Hing(Asafoetida)
8-10 Fresh curry leaves
1 tbsp Oil
Salt to taste

PROCEDURE

1. Wash and soak the tapioca pearls for 2-3 hours in equal quantity of water.

2. Dry roast and coarsely grind peanuts.

3. In a round bottomed wok heat oil and splutter cumin seeds,mustard seeds,channa dal,green and red chillies,curry leaves and hing mix well on low flame.

4. Drain the tapioca free of water and add it to the above, toss for about 6-7 minutes.

5. Now the tapioca would have turned slightly translucent add salt and peanut powder toss for another 5-6 minutes,remove from flame.

Serve hot with fresh yogurt.

Craked wheat upma or Godhuma ravva upma

INGREDIENTS



Serves 2

1 cup Cracked wheat
2 1/2 cup Water
1 medium sized Onion thinly sliced
1 small Tomato
1 1/2 inch finely chopped Ginger
3-4 Green chillies slit
2-3 Dried red chillies

For tempering:

1 tbsp Oil
1 tsp Urad dal
1 tsp Chana dal
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Garlic paste
Few Curry leaves
Few Corriander leaves
Salt to taste

PROCEDURE

1. Heat oil in a cooking vessel add mustard seeds, cumin seeds, urad dal, chana dal,dried red chillies and curry leaves allow to splutter.

2. Now add the chopped ginger, slit chillies, garlic paste and sliced onions. Saute them till the onion turns soft.

3. Add the chopped tomatoes and saute for about a minute, add salt.

4. Now add water and bring it to a boil. After the water boils reduce the heat and add the ravva by continuous stirring so that it dosent form lumps.

5. Cover with a lid and allow to simmer on low flame for about 15 minutes.

6. Afetr 15 minutes remove lid mix well,garnish and serve hot.

Tastes good with any pickle or raitha.