Palak Chapathi

"Palak Chapathi" is another version of regular chapathi and adding spinach to the former makes it different from regular chapthis. 

Palak or spinach is used in many ways in day to day cooking like curries, salads, stir fry or sauces. In this recipe, spinach is used as key ingredient in making of "Palak Chapathi". I make chapathi or roti or phulkas at-least  3 to 5 times a week and I like to try something new each time I make these. Previously, I had posted Beetroot Chapathi and Oats Chapathi on Shruchi Kitchen. 

In this recipe, there are other ingredients like green chilies and garam masala that adds some heat and aromatic flavors.

Ingredients

2 cups Wheat Flour

1 big bunch Spinach

4 Green Chilies, finely chopped

1/2 tsp Garam masala

1/2 tsp Salt

Water

Method

• Boil 3 - 4 cups of water in a pot. Soak spinach in hot water for 5 minutes. Drain excess water and puree spinach. Retain this water for further use

• In a mixing bowl, add wheat flour, green chilies, garam masala, spinach and salt. Mix well

• Add 1 cup of water from previous step to knead dough. Add some more water if required while kneading. The dough should be very soft. Cover the dough in damp cloth and leave it for 30 minutes

• Divide the dough into equal parts. Roll each part in to a ball

• Take a ball of dough, using in a rolling pin roll it flat and thin. Use wheat flour for dusting

• Gently place it on a pre-heated flat pan. Roast it evenly on both sides until brown specks are formed. If required add oil or ghee on top

• Serve hot with your choice of vegetable and curry

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Oats Chapathi 

Beetroot Chapathi

Shavige Uppittu | Semiya Upma

"Shavige Upittu" is a Indian breakfast recipe which is very easy to make. It is prepared with vermicelli (or called as semiya) sauteed with onions and chilies. Sometime even vegetables like carrot, peas and beans are also added (Vegetable Semiya Upma !!).

This recipe can be prepared effortlessly and is exceptionally tasteful.

Ingredients

4 cups Roasted Vermicelli

1 tsp Mustard Seeds

1 tsp Cumin Seeds

1 tsp Bengal gram | Channa Dal

1 small piece Ginger, shredded

2 Onions, sliced lengthwise

5 Green Chilies, slit lengthwise

1 sprig of Curry Leaves

3-4 sprigs of Cilantro, finely chopped

8 cups Water

Salt

6 tsp oil

Method

• In a pot, heat oil, add mustard seeds, cumin seeds, and Bengal gram

• Add , curry leaves, green chilies and ginger. Saute for a minute
• Add Onions and fry until it turns transparent

• Add water and adjust salt as per taste. Bring it to boil

• Slowly add roasted vermicelli and mix well

• Cook in low flame for 10 minutes while stirring in between

• Garnish with cilantro

• Serve hot

Tip--

• If roasted vermicelli is not available, then heat a tablespoon of oil in a pot, add vermicelli and fry in low heat setting until it turns to light brown in color

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Vegetable Upma 

Aloo Paratha

Aloo Paratha is a popular  bread recipe in North-Indian Cuisine. It is made from whole wheat flour stuffed with different kinds of vegetable filling. In Aloo paratha, the filling is made from potatoes. 

It is usually served with chilled yogurt or pickles. I have made some variations in my recipe compared to the traditional one. In this recipe- potato and fennel bulb are used in filling and it is served with Pudina-Onion-Tomato chutney. 

Ingredients

4 cups Whole wheat flour

Salt 

Water

For Filling

3 Potatoes

1 Fennel Bulb (optional), finely chopped

1 Onion, finely chopped

1 tsp Ajwain 

1/2 tsp Fennel Seeds

1/2 tsp turmeric powder

1 tsp Red chili powder

1 tsp Coriander powder

Salt

2 tsp Oil

Method

• In a pressure cooker, cook potatoes. After it has cooked peel the potatoes and mash it with a fork or a potato masher
• In a pan, heat oil, add ajwain, fennel seeds, onions and fennel bulb. Saute for 5 minutes until onions and fennel bulb is cooked

• Add turmeric powder, red chili powder and coriander powder. Saute for a minute
• Add mashed potatoes and adjust salt as per taste

• In a mixing bowl, mix wheat flour and salt. Add enough water to knead the dough. the dough should be very soft. Cover the bowl and set aside for 30 minutes

• Now, divide the dough into equal portions and roll each portion into balls

• Take a  paratha ball and roll it into small circular shape. Scoop equal portion of  potato mixture and place it at the center rolled paratha. Cover it the potato mixture and seal it

• Now dust enough wheat flour on stuffed paratha, using a rolling pin, roll it into circular shape. The flat paratha should be thick

• Gently place it on a preheated pan. Roast it evenly on both the side. Add oil/ghee/butter if required 

• Serve hot with pickles , chilled yogurt, chutney or salad

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Pudina-Onion-Tomato chutney 

Vegetable Upma

Roasted semolina cooked with mixed vegetables and spices. Upma is a easy breakfast recipe and also one pot recipe too!!

Upma is liked by some and disliked by many. During my school days, I remember when someone brings upma for lunch, they call upma as "concrete". And this name - "concrete" is still kept alive.

To make upma, a veggie delight, there are few secret ingredients that I have used to  enhance its flavors.  In this recipe, cashew nuts and ghee are treated as secret ingredient, because I liked the crunchiness of cashew nut and richness of ghee. The recipe is simple, but the flavors are bold and rich.

Ingredients

2 cups Semolina | Rava (Medium rava or Bhansi rava)

1 tsp Mustard seeds

1/2 tsp Cumin seeds

1/2 tsp Urad Dal

1 tsp Channa Dal

5 Cashew Nuts (optional)

1 small piece ginger, grated

4 Green Chilies, chopped

2 sprigs of Curry leaves

1 Onion,  chopped

1 Carrot, cubed

1 Potato, cubed

1 Bell Pepper, cubed

1/2 tsp Turmeric powder

3/4 tsp Coriander powder

4 tsp Ghee | Clarified Butter

4 sprigs of Cilantro

4 cups of water

Salt

Method

• Heat one tsp of ghee in a heavy bottom vessel. Roast semolina for 3 minutes. keep it aside. 

• In the same pot, heat remaining 3 tsp ghee, add mustard seeds, urad dal, cumin seeds, channa dal, curry leaves, ginger, cashew nut (optional) and green chilies. Saute for few seconds

                             

• Add Onions, carrot, potato and bell pepper. Saute until vegetables are completely cooked

• Add turmeric powder and coriander powder. Saute for a minute
• Add 4 cups of water and adjust salt as per taste. Bring it to boil. Turn to low heat setting

• Now slowly add roasted semolina and stir in one direction without forming lumps. Cover the pot and cook in low heat setting until water is completely absorbed

• Add cilantro. Serve hot

Tip--

• Different vegetables can be used like peas, egg pant, brinjal, tomato, beans or cabbage
• Towards the end, you can add some more ghee to enhance flavor
• Freshly grated coconut can also be added at the end
• Regular oil can be used instead of ghee

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Khara Pongal 

Spiced Raw Mango Spaghetti

"Spiced Raw Mango Spaghetti " is a mirror recipe of "Mavinakayi Citranna" or Raw Mango Rice. The only difference between two is usage of spaghetti instead of rice.  "Mavinakayi Citranna" is a simple South-Indian recipe and it is quick and easy to make.

I call this recipe as Indo-Italian cuisine because spaghetti is used. 

This recipe is very helpful for working women, bachelors or at times when food needs to be prepared in large quantities during any function. The base which is "gojju" can be made in advance and it can be stored in an air tight container in refrigerator up to 1 week.

Ingredients

1 pack Angel Hair pasta

1 tsp Mustard seeds

1 tsp Bengal Gram | Channa Dal

5 Green Chilies, finely chopped

1 Raw Mango, peeled and grated

1 Onion, finely chopped

1 Bell Pepper (optional), cut lengthwise

1/2 tsp Turmeric powder

1 cup Freshly grated Coconut

5 sprigs of Cilantro, finely chopped

2 sprigs of Curry Leaves

Salt

5 tsp Oil

Method

• In a pot, boil water. Add a tsp of oil and 1/2 tsp salt and then add angel hair pasta. Cook for 15 minutes and drain. 

• In a heavy bottom vessel, heat oil, add mustard seeds, Bengal gram, green chilies and curry leaves. Saute for few seconds until mustard seeds start to splutter

• Add Onions and bell pepper. Saute until onions and bell peppers are completely cooked about 3-5 minutes. 

• Add turmeric powder and grated raw mango. Fry for 2 minutes

• Add spaghetti, freshly grated coconut, cilantro and adjust salt as per taste

• Stir constantly until all ingredients are mixed together
• serve immediately

Tip--

• If raw mango is not available then lemon can be used
• Different kinds of pasta can be used in this recipe. But I like Angel hair pasta and it turned out to be best

Khara Pongal

"Pongal" is a traditional and popular South Indian breakfast recipe prepared with rice and moong dal.
"Pongal" is the main dish served during "Pongal" festival, which is a harvest festival celebrated in South India at the end of harvest season. 

Ingredients

1 cup Rice

1 cup Moond dal

1 tsp Black pepper Corn

1/2 inch Ginger, grated

For Seasoning

2 tsp Ghee / Oil

1 tsp Mustard seeds

1 tsp Cumin Seeds

3 Green Chilies, chopped

6 Curry Leaves

Salt

Method

• In a sauce pan, dry roast moong dal until it turns light brown
• In a pressure cooker, cook rice, moong dal, black pepper corn and ginger with 5 cups of water for 3 to 4 whistles

• Using the same sauce pan, heat ghee/ oil, add mustard seeds and when it starts to crackle, add cumin seeds, green chilies and curry leaves. 

• Pour seasoning on top of cooked rice and dal. Adjust salt to taste. Mix well
• Serve hot with Coconut Chutney or brinjal curry