Pudina Paratha

Pudina or Mint that we know as a very flavorful and refreshing herb used in various cuisines is also used extensively for relieving from indigestion, respiratory issues, and nervous strain. I was browsing for recipes of pudina paratha and happened hit the blog chakali.blogspot.in from which I’ve adapted this recipe. It came out really well and my husband credited it to be the bestest paratha I’ve ever made, if I can make, anybody can make. So it is surely worth a try for paratha lovers, umm... otherwise also you can give a try.

Serves: 2

Preparation Time: 20 minutes (excluding 30 minutes standing time)

Cooking Time: 15 minutes

Ingredients:

1.      Wheat flour – 2 cups

2.    Salt to taste

3.    Cumin seeds – ¼ tsp

4.    Carom seeds – ¼ tsp

5.     Oil – 1 tbsp

6.    Mint leaves – ½ cup

7.     Coriander leaves – 1/3 cup

8.    Curds – ½ cup (I used butter milk)

9.    Garam masala – 1 tsp

10.            Chaat masala – 1 tsp

11.  Butter – 2 tbsp (optional)

Method:

Step 1: Take atta in a mixing bowl and add to it: salt, cumin seeds, caraom seeds, oil, chopped mint & coriander leaves, ½ tsp of garam masala & chaat masala each (in original recipe masalas weren’t added in the dough) and knead with curds into a soft dough and cover to rest it for 30 minutes.

Step 2: Now divide the dough into 4 or 5 equal portions, roll into balls and then into thin circles with the help of rolling pin and dry flour.

Step 3: Apply a teaspoon of oil on the top surface and sprinkle a pinch of garam masala & chaat masala each.

Step 4: Now make a Japanese fan kind of folds with the top surface upside and hold one end at the centre and circle the other end to join it. You get to see a thick bun with concentric circles like in the picture.

Step 5: Use enough dry flour and gently roll this into thick circular parathas. Repeat for all the parathas.

Step 6: Heat tawa, grease oil or butter and cook it like any paratha on both sides until brown and done.

Step 5: Top with a blob of butter and serve with chilled curds or raita.

Idly Upma

I am very much against recooking the leftovers but Idly upma which is a dish prepared with leftover idlies is a definite exception. In fact I love it so much that at times I make excess idlies for dinner to prepare this for the next day’s breakfast.

Serves: 2

Preparation Time: 7 minutes

Cooking Time: 3 minutes

Ingredients:

1.      Idlies – 5 or 6

2.    Onion – 1

3.    Green chilies – 2

4.    Curry leaves – 1 sprig

5.     Coriander chopped – 1 tbsp

6.    Oil – 1 tbsp

7.     Mustard seeds – ½ tsp

8.    Bengal gram – 1 tbsp

9.    Urad dal – 1 tbsp

10.            Asafoetida – 1 pinch

11.   Turmeric – ¼ tsp

12. Lemon – ½

13. Salt to taste

Method:

Step 1: Soak the idlies in clean water for a minute and gently squeeze it between palms to drain the water. Now crush it and collect in a separate bowl. Repeat for all idlies.

Step 2: Heat oil in a kadai and prepare tempering by: spluttering mustard seeds, roasting Bengal gram & urad dal, sprinkling asafoetida, adding curry leaves & chopped green chilies and sprinkle the turmeric powder.

Step 3: Now add chopped onion to the tempering and sauté for until translucent.

Step 4:  Add crushed idlies, sprinkle enough salt and mix well.

 Step 5: Turn off stove, squeeze lemon and garnish with coriander and serve hot. This does not require any side dish.

Potato Cubes

No more pressure cooking or long wait or self-control to relish your favorite potato fry; Potato Cubes renders a simple yet tasty and healthy recipe. I am not mentioning this as ‘fry’ though it involves the frying process technically because it takes very less oil and can go well with phulkas in addition to being a classic combination for sambar/ rasam/ curd rice. This had become my favorite potato dish since I ate it in childhood from one of our relatives; my mom had learnt it for my sake and now it is my husband’s favorite too.

Serves: 2

Preparation Time: 5 minutes

Cooking Time: 5-8 minutes

Ingredients:

1.      Potatoes – 2

2.    Oil – ½ tbsp.

3.    Cumin seeds – 1 tsp

4.    Curry powder – 2 tbsp

5.     Salt to taste

6.    Asafoetida – 1 pinch

Method:

Step 1: Peel and chop the potatoes into small cubes as in the picture. (I collect the chopped potatoes in clean water to retain color and drain them well before adding in the recipe)

Step 2: Heat oil in a non-stick pan preferably and crackle cumin seeds in it.

Step 3: Keep the stove simmered, add asafoetida, curry powder and salt making sure you don’t burn them; let it foam.

Step 4: Add the potato cubes and toss well to coat them with masala.

Step 5: Cover the lid and cook for 4 minutes in simmer.

Step 6: Open the lid and toss it and cook on medium flame for another 2 minutes to get slightly crisp outer edges.

Step 7: Serve with rice or phulkas.

TIPS:

*Make sure you use oil just enough to crackle cumin and foam the dry masala, excess oil will not be absorbed by potato and it sticks to your hand while eating.