Palak(Spinach) Chapathi & Subzi

Making chapathis with palak is the best and easy way to include it in our diet.Many of you like me often get bored of consuming greens in the form of stir fries,dal,etc.This one will surely please you..Th spinach not only adds nice color to the chapathi but also gives softness to the roti.Even if you consume is after few hours,they remain soft.In my home,everybody appreciated this one ..So green chapathi is gonna be a frequenter here.

For the side dish,I first planned to make 'Aloo baingan' but later realised there were two turnips sitting on the fridge and asking me to pick them up too.So finally i settled down  making a simple stir fry with the three vegetables.

Palak(Spinach) Chapathi :

You will need:

3 Cups of wheat flour

2 bunches of Palak

3 green chillies

1/2 tsp Cumin seeds

1/2 tsp of chilli powder

A pinch of turmeric powder

1/4 tsp of  garam masala

1/4 tsp of Coriander powder

1 tsp of ghee

Salt

oil 

Remove the stems off from the spinach.Wash the leaves in water and chop them .

In a wide pan,heat a tsp of oil.Add cumin seeds and let is splutter.Add the green chillies and the chopped leaves.Cover for 3-4 mins until the leaves are cooked.

Cool and puree the leaves in a blender.

In a mixing bowl,mix the flour,salt,coriander powder,chilli powder,turmeric powder and garam masala.Add ghee and mix in the flour..

Add the pureed spinach to the flour and mix...

Knead and make a soft,pilable dough...

Take a lemon sized ball from the dough and dust it in flour.Roll the ball to make a 5-6 inch disc.

Heat a tawa,and place the rolled out dough.When you see small bubbles on top,flip it on other side.The chapathi willl start to puff.If doesn't puff nothing to worry.Drizzle 1/2 tsp of oil either side.Keep the chapathis in a cloth/Napkin lined dish .

Subzi :

Chop the eggplant,potato and turnip into bite sized pieces..

In a big pan,heat a tbsp of oil..Add 1/2 tsp of cumin seeds and mustard..let it splutter.

Add the chopped vegetables.Add required salt,chilli powder,coriander powder ,turmeric powder and garam masala.Mix well and cook covered until its soft.

Enjoy!

Marshmallow & Hot Chocolate

Wanna make V-day special just being at home?Then this post is for you.Chocolates and romance go hand in hand...A cup of hot chocolate topped with homemade marhsmallows shared with your spouse/beau on a chilly night is a cute way to celebrate V-day.Single souls like me can share it with your friends and family and beat away the blues :)

I have tasted marshmallows for the first time when I went to Munnar.This chewy,soft,spongy confection is something out of the world.I have found that all the marshmallow recipes available in internet uses corn syrup.I don't get it here.I just skipped it and tried and it worked fine for me.

This is my third attempt in making marshmallows at home.I'm so happy that it came out perfect.For V-day,I wanna make heart-shaped marshmallows.Can't find a heart-shaped cookie cutter..so I made one by myself using my engineering skills (We had sheet metal workshops as part of curriculum during my 1st year of my engg course)..During those times ,I wonder how do these classes gonna help me in future..But today,I realised the purpose ;) I don't have proper equipments to bend and cut the sheet metal..with the available ones,I managed to make 2 cutters in less than 15 mins..I patted on my back ..I felt, I can make it better..Im in hurry so didn't bothered for perfection...

My very own cookie cutters..

A pack of hot chocolate mix and homemade marshmallows can make a great gift to your loved ones...

With no further ado,let me share the recipe..

For the Hot chocolate Mix :

1 cup cocoa 

1 cup milk powder

1/2 cup powdered sugar

1/4 tsp salt

Sift the the above listed ingredients together and store in a air-tight container.

Marshmallows :

You will need :

3/4 cup Sugar 

1 tbsp Gelatine crystals

1/2 cup water

1/2 tsp vanilla-peppermint extract

For dusting :

1/4 cup Powdered sugar

1/4 cup corn flour

Sieve these 2 ingredients together.

Soak the gelatine in water for 10 mins.

Add the sugar and to the gelatine mixture and bring to boil.Once the sugar has dissolved completely.Reduce the heat to medium and wait till the sugar syrup has reach one stirng consistency(one thing string is formed when tested between index finger and thumb).

Transfer the gelatine/sugar mixture in a large mixing bowl and let it cool for 2 mins.

Beat with an egg beater for 5 mins or until the mixture gets opaque and thick.

In a tray,sprinkle the dusting mixture and pour the thick batter.Spread the batter evenly and let it cool in refigirator for 2 to 3 hours.

Once its set,transfer the marshmallow on cutting board.Sprinkle some dusting mixture.Using the cookie cutter cut out the marshmallows and coat each them in dusting mixture.

I was cutting them in a pattern to avoid remains.The little remains can be used to make instant chocolate mousse.I will post the recipe some time later.

Preparing the hot chocolate drink...

Heat in a cup of milk,when it comes to boil whisk it to make it frothy.Add 2 to 3 tbsp of hot chocolate mix.Whisk briskly.Pour in your fav cup and top it with marshmallows.

Add a pinch of cinnamon powder for Mexican Hot Chocolate..

Melting hearts..

Sending this to Bindya's 'My Favourite Things Event-Love is in the air (Heart -shaped Foods)'

And also to Asankhana's Fun event Cook and Create with Luv and Luv

Happy Valentines Day to all!

This is my entry for Asvadha's 'Made for each other ' event..I guess marshmallow and Hot chocolate makes a perfect jodi :)

Ratatouille~Anyone Can Cook!

The recipe 'Ratatouille' is known to me only after I watched the movie 'Ratatouille' a few years ago.The movie became my favourite and my love for cooking increased after watching the movie.The animated character 'Remy'(the rat) prepares the lovely french dish Ratatouille in a unconventional way which is originally created by Thomas Keller,a Chef from The French Laundry Restaurant.I wanted to recreate Remy's recipe at home.Remy's recipe calls for layering the roundels of vegetables in a spiral fashion in a baking tray and it is baked to perfection with tomato based sauce.I don't own a proper mandoline so I couldn't attempt it.But today ,I tried the traditional Ratatouille recipe.Fresh vegetables simmered in tomato paste with Herbes de provence..hmm..Its more than satisfying..

You will need:

1 zucchini

1 small Red bell pepper

1 small yellow bell pepper

1 big onion

1 small Eggplant

2 Large tomatoes

2 cloves garlic,finely chopped

150 ml of tomato puree

1 bay leaf

1 tsp of Herbes de provence

Salt and pepper

1 tbsp Olive oil

Roughly chop the vegetables.Heat oil in a pan,add the bay leaf and onion.Saute for a min.Add the garlic.Fry for a min.

Add the peppers,zucchini and eggplant.Fry for a couple of min.Add the tomatoes and tomato puree.

Sprinkle salt and pepper.Add the herbes de provence.Mix well.Simmer and cook covered for 30 mins or until tender.

Have this as main course or as a side dish ..I had it with buns.Loved it..

Sending this lovely recipe to DK's A.W.E.D France

Rava Dosa & Kathirikai(Brinjal/Eggplant) Chutney

Every time you go to a south Indian restaurant with your family,at least there would be one order for Rava dosa from your table.Rava dosa being the all- time favourite of many is definitely no big deal in making at home.The ingredients are so simple .The real art in making rava dosa is in spreading the dosa as thinly as possible.The rava(Semolina) renders the extra crispness to the dosa.Usually it is served with piping hot sambar ,coconut chutney and red onion chutney.

I bought a pound of eggplant from Chennai 2 days back.Used half of it to make grilled eggplant rounds for falafel sandwich.So to use up rest of the eggplant,I settled in making 'Kathirikai Chutney'.The recipe was given by my aunt J.I discovered that the crispy rava dosa with the  creamy 'Kathirikai chutney' is an unbeatable combination.With no further ado,let me share the recipe with you..

Rava Dosa:

You will need:

2 cups of rice flour

3/4 cup of Semolina(Rava)

1/4 cup of All purpose flour(Maida)

1/2 cup onion ,finely chopped

1 tsp grated ginger(optional)

2 tbsp of sour curd

1 green chilly ,finely chopped

1 tsp cumin seeds

1 tsp coarsely ground pepper

1 tsp of salt

Mix rice flour,maida,rava and salt.Add sour curd and water .Stir to make a homogenous mixture.Make sure there is no lumps.Close and set aside for 1-2 hours.

Before making dosa,add more water required.The batter must be more watery than the usual idli/dosa batter.Add cumin seeds,pepper ,chopped onions,green chilly and ginger.Mix well.

Place a tawa on flame.When the tawa is hot,dip a cross-sectionally cut onion on oil and rub the onion on the tawa.This will ensure the dosa to come off the tawa without sticking to it.

Pour the dosa batter from edges to the center of the tawa in the form of circle.Unlike ordinary dosa you can't place the spoon on the tawa and spread concentrically.Just pour the batter from the spoon without touching the tawa.

Try to pour the dosa batter evenly and as thinly as possible.

Keep the flame in medium-high..drizzle some oil around the edges of dosa.Cover it with a lid for 1 min.When you see the lower side browning flip the dosa and cook until it gets crispy.Fold and serve.The more thinner you make the dosa,the more crisper you get.It comes by practice.

Even I have not mastered in rava dosa yet.My grandma is expert in making the crispy rava dosa.Wish I could make like her someday..Anyways,the in the picture is made by me ,so they look bit thicker ;)

Kathirikai Chutney:

You will need:

1 big eggplant

2 tomatoes

2 onion

2 green chilly

1 tbsp raisins or 2 Dates

4-5 sprigs of Coriander

1/2 cup of Mint leaves

2 tbsp chana dal/Bengal gram

Rock salt 

1/2 tsp Cumin powder

Apply oil on the outer skin of an eggplant.Roast the eggplant on direct flame.Or bake the eggplant in a preheated oven of 250 C for 20 mins.

Peel the charred skin and mash the flesh in a blender.Do not over mash it..Small chunks of the eggplant flesh gives a good bite..Transfer in a dish....Slice onions and tomatoes..

Heat 2 tsp oil.Add the chana dal and roast them until golden brown color.Throw it on the blender..Add the onion,chilly and dates/raisin .Fry until the onion gets light brown color.Transfer them to the blender.

In the same pan,fry tomato wedges for few mins.Add the corianders and mint leaves ,fry them along with the tomato for a minute.Transfer this to the blender.

Add required amount of rock salt and cumin powder.Grind all the content to a smooth paste.Add few tbsp of water if required.

In the pan,heat a tsp of oil,and add mustard seeds,allow it to splutter.Add the eggplant flesh and the ground paste.Mix well and serve.

Drizzle some gingely oil over the chuntey,if you like ;)

Yummmm......

The Brinjal Chutney goes to RAMYA's Chutney/Dip Mania Event.