Spinach Roti

It's been quite a long time since I made rotis. I have been experimenting on different kinds of instant dosas all these days. Now it's time for different kinds of rotis and gravies:)

Spinach is loaded with Vitamin K. 1 cup of boiled spinach has over 1000%(daily value) of Vitamin K. It helps maintain bone health and also prevents activation of cells that break down the bones. There are so many other uses of spinach. For more info check out here. So it is important to include spinach in our diet.

Makes about 10-11 rotis

Ingredients:
Dry ingredients:
Whole wheat flour-2 cups
Salt
Turmeric powder-1/4 tsp
Chilli powder as required
Garam masala powder-1/2 tsp
Hing-a pinch
Coriander powder-1 tsp

To fry in 1 tsp oil:
Spinach chopped-1 bunch
Jeera-1 tsp

Method:
Mix the dry ingredients and set aside.
Heat 1 tsp of oil in a pan. Add jeera. When it crackles, add chopped spinach. Fry well till spinach shrinks and loses its raw smell(about 5 minutes).
Add it to the dry ingredients and mix well. Spinach releases its water when it is mixed with the flour. So add water accordingly and make a soft dough. Add a tsp of oil to the dough and knead well.
Set aside for 10 minutes.
Prepare rotis the usual way.
This goes to Eat healthy-during pregnancy event hosted by Sangeeth.

Patani Aval Usili - Green Peas with Beaten Rice

Patani Aval Usili - Green Peas with Beaten Rice

Aval or Beaten Rice, is not only easy to prepare, but very tasty as well. However, old timers consider offering Aval Usili to a guest, as insulting! My sister- in –law’s mother-in-law prevented the cook from preparing Aval when we visited them. Though I explained to her, that we loved the dish and that we often prepared it at home, the grand old lady was very firm. She did not want us – the sambandis (inlaws)- to have the ‘ humble’ usili at her place and that was that!

Aval is devoid of fat and cholesterol. It makes an excellent ingredient for light evening tiffin. Although it is quite filling, it gets very easily digested, and does not affect the appetite during dinner time.

Puli Aval (Tamarind Aval), Elumcham Aval (Lime Aval), Tenga Aval (Coconut Aval), Masala Aval (Aval with onion and potatoes), Tomato Aval, Milagu Aval (Black pepper Aval), and Vegetable Aval are just few of the different types of Usilis that can be prepared, with this ingredient. Among all the Avals, the Patani Aval (Green Peas Aval), has been voted as the best by my grand children.

INGREDIENTS:
Beaten rice (the hard variety) – 2 cups
Boiled fresh peas (or frozen peas) – ¾ cup
Salt – ¾ tsp
Cooking oil – 1 tbsp
Mustard seeds – ¼ tsp
Split black gram dal (urad dal) – 1 tsp
Bengal gram dal (chana dal) – 1 tsp
Asafoetida – 1 pinch
Red chillies – 3
Curry leaves – a few

METHOD:
1. Wash the beaten rice two times and drain. Squeezing is not necessary.
2. Let the wet Aval stand for about 20 minutes, till it resembles cooked rice.
3. Heat oil in a pan and add the mustard seeds.
4. When mustard seeds splutter, add the two dals and roast till golden in colour.
5. Add the asafoetida powder.
6. Add the broken red chillies and fry till crisp.
7. Add the curry leaves, and then the green peas and salt.
8. If you are using frozen peas, cover with a lid and let the peas cook on low fire.
9. Next add the soaked Aval and blend well.
10. Cover and cook on low heat for two minutes.
11. Remove lid and stir well to break up lumps if any.

Enjoy the simple, tasty and hot Patani Aval . My grand children on their return from school, enjoy it with a cup of thick curds, over Tom and Jerry cartoons!

TIP: The hard variety of Aval is best for this recipe, as the grains in the dish should be separate from each other, and not stick or form lumps. The hard variety is however not available everywhere. While using soft variety, a quick rise under cold running water is sufficient, else the aval will quickly become slushy. Also, avoid covering the dish while cooking, and keep it on low heat for a longer time, to get rid of the moisture. Avoid stirring too many times. Use a flat ‘chappati’ turner ladel and gently mix.

Rajma(Spicy kidney beans Gravy)

Everyone has their own way of making gravies. I have tried different methods and liked all of them. Today I made a simplified version of Rajma by grinding all the ingredients together and simmering the mixture for some time. It was very tasty. My husband was carried away with the aroma of Rajma when he entered the house.

Ingredients:
To grind to a fine paste:
Onion(cut into big pieces)-1 small
Tomatoes(cut into big pieces)-4 small
Ginger-1 inch piece
Garlic pods-3
Coriander leaves-a handful
Cashews-10
Cinnamon-2 inch stick
Cloves-4
Star anise-1(crushed)
Cardamom-1
Turmeric powder-1/4 tsp
Red chilli powder-as per your spice level
Badshah Kitchen king masala-2 tsp
Garam masala powder-1 tsp
Coriander powder-1 tsp
Salt

Other ingredients:
Red kidney beans(Soaked for 7 hours)-1 cup
Oil-3 tbsp
Yogurt-1/4 cup
Jeera-1 tsp
Coriander leaves-to garnish
Lime juice-from 1/2 lime

Method:
Grind all the ingredients listed above to a fine paste without adding water.
Pressure cook red kidney beans till soft.
Heat oil in a pan, add jeera. When it crackles, add the ground paste. Add some water and bring it to gravy consistency. When the mixture starts boiling, simmer and let it cook on very low flame till oil starts to float on top(about 1/2 hr). Add cooked kidney beans and yogurt and simmer for another 10 minutes. Squeeze lime juice on the gravy just before serving. Garnish with coriander leaves and serve with hot chapathis or rice.



Red kidney bean is an excellent source of protein, iron and fiber. For more information click here
This goes to My legume love affair-sixth helping event hosted by Tasty palettes and Susan
Also sending this to Eat healthy-during pregnancy event hosted by Sangeeth.