Friday, February 6, 2009

Broccoli Paratha

I use Brocolli for Salads, Kootu, Dry Curry, as a veggie for pulav, all of which don't fly very high with my family.... My Sis in Law Bairavi, dropped a paratha off which she made and all of us liked no loved it, so now I have one more use for this great Veggie!
You Need
For the stuffing
Brocolli heads - about 3 (grated)
Salt- As needed
Coriander Powder - 3 Tablespoons
Chili Powder - 1 Teaspoon
Cumin - 1 Teaspoon
Oil - 1 Teaspoon

--->Grate the Broccoli
--->In a pan, put the oil and when it gets hot add the cumin and then the masalas and fry until it gives out a nice aroma
--->Put this masala on the grated broccoli and add some salt.
Please look at the recipe for Paneer Paratha on how to stuff and cook the Paratha...
Enjoy with Raita

Greeeeen Salsa!!!

Going Greeen with Salsa.....
I got this recipe from my friend Mina. It tastes absolutely wonderful and soooooooooooooo easy to make. The base of this is Tomatillos. They are vailable almost year round in the markets.
They are different from Green Tomatoes. It comes wrapped in a green dry covering. It is very sticky. You have to wash it well after you peel the covering.
You need
A Food Processor
Tomatillos - 6 to 7 Big ones (chopped in 4s)
Green Bell Pepper - 2
Spring Onions - 10
Cilantro - 2 handfuls
Garlic Cloves - 5 to 6
Vinegar - 1/2 cup
Salt as needed
Jalapeno- 2 (1 seeded, and I un seeded)
(Your choice, depending on how spicy you want you can increase the amount or decrease it or choose to de seed both also)
--->After washing all the veggies, just add everything except the spring onions in to the food processor and run it until it becomes a soggy paste.
--->chop the spring onions and add them to the soggy paste and run it once more.
--->Remember to add salt :)
--->Enjoy with some crispy Tortilla Chips. We had it with both blue corn tortillas and White Corn Tortilla....
My husband uses this as a spread for his breakfast bread and also as a topping for his salad.

Barley Pulav

I have always wondered why Pulav is called Pilaf in America... Is it sooooo difficult to say Pulav??!
Anyway I made this Barley Pulav some time back and definitely wanted to share it. You have to soak the barley overnight. There is no other way around it.It also is very light and after you eat you don't feel weighed down as you might feel if had white rice.... If you want to include whole grains in your diet, this is a great way to do it.
The measures given are for One serving only [Atleast for me :) ]

You need
Barley - 1/2 Cup (soaked overnight)
Onion - 1/2 an onion, sliced thin and long
Carrots and Peas - together 1/3rd of a cup.
[I have an asian grocery store very close to where I live, and I get this Carrot and Peas Frozen Bag, and it is the equal amount of both, and the carrots are cut in cubes and the peas taste like Indian Peas.]
Oil - 1/2 teaspoon
Cumin - 1/2 Teaspoon
Pulav Masala - 1/2 teaspoon
Salt - as needed
Coriander Leaves - to garnish
--->Start with draining the barley.
--->In a pan, add the oil and then the cumin, when it sizzles add the onions and when they brown add the carrots and peas, and then add the pulav masala to this and then add the drained barley to it and keep mixing it until the barley seems to get a little fried...
--->Put all this in a vessel which can go in to your pressure cooker, and add the salt to this and add 1 cup of water to this and give it 1 whistle.
--->When it is ready to open, take out and garnish with one coriander leaf and eat it FAST!!!
The picture below is the same pulav I made for a party. Since I didnt have enough Barley, I added some Israeli CousCous. It tasted great also..

Wednesday, February 4, 2009

Brinjal (Eggplant) Peanut Gravy

I got this recipe from Bairavi (My Sister in Law). If you love Brinjal and are not allergic to peanuts, then you will become a slave for this subji. This is also a great gravy to make when you cannot or should not include garlic and onions, Works well on the menu for Pooja's at home.

To make about 6 servings of this...

You will need
Brinjals- 10
Peanuts - 1 Cup
Red Chili Powder - 1 Teaspoon or more if you want it spicier
Dhania Powder - 1 Teaspoon or more if you like extra flavor
Salt - to taste
Brown Sugar or Grated Jaggery - 2 Teaspoons
Oil- 2 to 3 teaspoons
Mustard seeds - 1/2 Teaspoon
Red Chili - 2 slit
Hing- 1 dash or two
Curry leaves - one to two strands

---> Roast the peanuts in the microwave, by spreading them on a microwavable plate, and keeping it for 4 minutes, a minute at a time. At the end of each minute, open and move the peanuts with a spoon and put back in the microwave.
---> The peanuts are roasted when they get a slightly golden hue on them, let cool.
---> Once the peanuts are cool to touch put them in the food processor and make a corse to fine powder.
---> Add some chili powder, dhania powder and salt to this and mix well.
--->Wash the brinjals and slit the top in 4 so you can stuff this powder in it.
---> Stuff all brinjals and save the extra powder.

---> In a thick bottom pan, add the oil and the msutard leaves and once they sputter add the red chili and then add the hing and the curry leaves,
---> Now add the stuffed brinjals and saute them for 5 to 10 nminutes, add the rest of the powder and water, enough to cover the brinjals well and cover and cook for 20 to 25 minutes
---> At the end add some jaggery or brown sugar to the gravy.

Make sure the vegetables are cooked well. You can insert a fork in to one of the thickest brinjals, it should go in very easily, if they are not cooked add some more water and cook for some more time.

This tastes so good with hot rotis or Rice........... mmmmmmmmmm :)

Black Chick Pea Sprouts

Sprouted Chick Pea! They look so gorgeous, don't they. They also taste great! After I sprouted them I added some salt and hing on top, (NO Water) and mixed them up and steamed them in my pressure cooker. (My husband doesn't like the raw taste)

You can add them raw or steamed as topping for salads or just eat them like a snack, Just great!!

These were sprouted in my Sprout Maker and were done in three days.
The steps were, soak them over night in water.
The next day drain and wrap in muslin or cheese cloth and place in sprout maker, and add water in the lower container of sprout maker.
The next day change water in lower level and the spouts are done on the third morning.