Avial

I tried Avial using frozen vegetables this time. Of course it would taste great when fresh vegetables are used.

Ingredients:
2 cups mixed fresh or frozen vegetables like beans, carrot, potato, chayote squash (chow chow), drum stick, pumpkin, elephant yam (senai kizhangu)
1/3 cup grated coconut
About a cup of yogurt
2 tsp coconut oil
1/2 tsp jeera
1 green chilli
6 cashew pieces
Salt
A few curry leaves
A pinch of hing
1/2 tsp turmeric powder

Method:
Chop vegetables into long thin pieces and boil in water adding turmeric powder till the veggies are fully cooked. Drain excess water. Let it cool.
Grind coconut, jeera, chilli and cashews to a smooth paste adding some water.
Add this paste and boiled veggies to yogurt. Add salt and hing. Drizzle coconut oil on top and garnish with curry leaves.
Stir well and serve with rice or adai.

If the gravy is thin, add some more yogurt. If it is very thick, add some left over water used for boiling the veggies. 

Big thanks to (Plumbing Now) Low-Martin House has water again. 

Multigrain Atta And Palak Parotta - Multigrain And Spinach Multilayered Flat Bread

MULTIGRAIN ATTA AND PALAK 
PAROTTA 

 Summer vacation is the only time when children can enjoy their favourite food served hot and fresh, straight from the hearth. Since my son and daughter- in - law had also come down for the vacation, my children and grandchildren celebrated a 'foodies' ball' all through the holidays! 

One day when every one voted for a parotta party we decided to make  power packed palak parottas using multigrain atta. With spicy chana masala as the side dish, the parottas disappeared as soon as they were flipped  out of the tava! 

INGREDIENTS 

Multigrain atta - 2 cups

Palak / Spinach - 1 bunch 

Chopped Green chilly - 1 tsp 

Chopped fresh ginger - 1tsp 

Salt - 1/4 tsp 

Cumin seeds - 1/2 tsp 

Cooking oil - 1/4 cup 

Rice flour - for dusting 

METHOD 

1. Wash, drain and chop the palak / spinach and keep aside. 

2. Heat one spoon of oil, add cumin seeds and stir in the chopped green chillies and ginger. 

3. Add washed palak / spinach and salt, cover and cook till done. 

4. Cool the cooked palak and blend it into a thick paste without adding water.

 

5. Make a well in the multigrain atta in a bowl and mix in the spinach paste little by little as per requirement and knead into a somooth chapati dough. 

6. Add one spoon of oil and knead again and make lime size balls out of the dough. 

7. Roll out a dough ball into a thin chapati . 

8.Spread a drop of oil all over the surface of the chapati. 

9. Pleat the chapati and then curl it into a circle. 

10. Shape all the dough balls into pleated circles and keep them covered. 

11. Roll out a pleated circle into a moderately thick parotta using rice flour for mild dusting. 

12. Heat a greased tava and cook the parotta  on both sides with a dribble of oil till golden spots appear.

                                                                                                                

Top the crisp Multigrain Palak Parottas with a dollop of butter and relish it with any hot and spicy side dish.