Monday, June 25, 2007
I have pudina(mint) growing profusely in my garden, I just harvested a lot of the leaves, and froze them. I have been making pudina paratha, pudina chutney, and pudina rice, can't think of anything else to make with it.
This paratha has mint powder freshly made from the frozen leaves, one can use fresh leaves to make the powder too. Don't forget to check out the link for mint leaves powder, I have a nifty way of making this aromatic powder.
This paratha again travels well. I'm have been racking my brain thinking of dishes I can take on our road trip to Grand Canyon. We will be travelling from Denver to Grand Canyon to Las Vegas and back, about four days of being on the road. I have to really stock up enough desi khana, or we are going to be in trouble.
Anyway here is my recipe for Pudina Paratha, very simple and tasty.
2 cups wheat flour
1/2 cup milk
1/2 tsp salt
Mix the wheat flour and salt, add milk and water if needed to make a soft dough.
Keep it aside for 10 minutes.
Divide into equal parts about 6, and roll into balls.
Flatten the ball with the rolling pin, apply oil and sprinkle mint pwd.
Roll into a cylinderical shape.
Press and roll to make the shape longer.
Starting from the short end roll into a sperical shape like a peda or a circle.
Press sprinkle some flour and roll it about 6 inches in size.
Cook on a tawa, apply oil or ghee till golden brown on bothe sides.
Serve with any vegetable, raita and pickle for a very satisfying meal.
Saturday, June 23, 2007
Friday, June 22, 2007
Dal Paratha (Makes about 8 to 10)
Heat oil add cumin seeds, and hing.
Then add ginger, turmeric pwd, chilli pwd and coriander pwd.
Add dal and 3 cups of water. Bring to a boil.
Cook covered on low heat for 20 to 25 minutes until dal is soft but not mushy. Don't forget to keep stirring while the dal is cooking.
There should be absolutely no water. Add the amchur pwd, garam masala pwd, salt and coriander leaves and leave it to cool. I usually grind the filling in the food processor so it looks like puran poli filling and can be made into a ball. The grinding is optional. I like the texture better and you can put more filling this way.
Meanwhile make the dough, by mixing wheat flour, oil, salt and add water as needed, to make a paratha dough. Keep the dough for about 10 to 15 minutes.
Then divide and roll into balls. Add the filling and roll into about 5 to 6 inches in diameter.
Cook on a tawa or skillet by adding oil on both sides and cook till brown.
Serve hot or cold with pickles and yogurt, hot or cold. I had mine with mango thokku(recipe to follow). This paratha is very filling I couldn't eat more than one. A great idea for brunch as they can be made in advance. I make my filling and dough the previous night, and leave it in the fridge, and make the parathas fresh in the morning or for brunch as the case might be.