Wednesday, August 4, 2010

Naturally Flavoured Chappathi (Peerkangai/Ridgegourd)

Peerkangai is one of the divine vegetables which helps to keep the body clean and healthy. Somehow, it has not find the right place in day to day cooking. We do prepare couple of things with this vegetable.

This recipe is created by my super Mom! I am just a way to put it here.

What you need?

Ridgegourd/Peerkangai - 3
Whole wheat Flour - 6 cups
Salt-1 tsp
Pepper powder-1 tsp
Cumin powder-1/2 tsp


How to make?

1. Peel off the ridges and do not scrape all the skin. Grate ridgegourd

2. Optional step: You can cook grated ridgegourd in 2 tsp oil with salt, pepper powder and jeera powder

3. Add cooked ridgegourd to the flour. Add masalas if you skipped step 2. Mix well and make the dough. Add little water only if required.

4. Let it rest for 30 mins. Divide the dough into small balls.

5. Make circles. Heat Tava and cook on both sides. Apply little oil while cooking.

Note: I usually mix different flours for the usual chappathi itself. I add

Whole wheat flour-3 cups, flaxmeal-1 Tbsp, Oats- 1cup, Spelt flour - 1/2 cup, Rye flour-1/2cup, Barley flour-3 Tbsp. It is all yours. You can try. Formula is half the proportion as whole wheat and rest all other flours. The reason is to get the nutritional benefits of different flours. You can explore, it is your kitchen and you are the queen there.

Simply Juicy Broccoli Fry

Broccoli is a very good veggie, it has high nutritional profile.   It was slightly tricky to cook broccoli without getting mushy or making it cook completely.    I experimented this trick and has been making it year after year almost in the same form.   In this recipe, broccoli absorbs all the liquid and stays moist.  Another way to use broccoli is to use finely cut the florets and add it in the pulao or in any veggie dish or even on paratas.  Will blog about that later.

What you need?

Broccoli - 3-4 florets
Coriander- 1/2 bunch
Ginger - 1 inch
Green chillies - 2
Cooking oil-1 Tbsp
Yogurt - 2Tbsp (optional) or Lemon juice- 1 Tbsp
Pepper powder-1 tsp
Jeera powder-1/4 tsp
Dhania powder-1 tsp


How to make?

1. Grind ginger, gr chillies, coriander with yogurt

2. Heat a skillet, add 1 tbsp of oil, add mustard, when it pops, add jeera, asofoedita and ground mixture

3. Add pepper powder, jeera powder and dhaniya powder to it. Let it boil for few mins.

4. Add cut broccoli and fry so that the mixture coats all the florets. Let the heat be in high. Cook for 5 mins and check. Remove from heat.

5. You can add sprouts or cooked green gorbanzo beans to it and mix well. It adds some crunchy taste to the softly cooked broccoli.

This goes well with Chappathi/Rasam Rice or any other main dish.

Chakkara Pongal (Cracked Wheat) - Jaggery Sweet

You need
cracked wheat - 1 cup
Moong dal-2 Tbsp
chana dal-2 tsp
Shredded jaggery - 1.5 cups for less sweeter version (2 cups for more sweet)
Almonds - Sliced - 15
Elachi powder - 1/2 tsp
Milk - 1 cup
Ghee-1 tbsp (optional)

How to do?

1. Dry fry chana dal,moong dal and cracked wheat seperately

2. Cook cracked wheat, chana dal and moong dal in rice cooker or usual cooker with 2.5 cups of water. Keep aside once done.

3. In a skillet, add little water and jaggery. Let it liquidise. Filter to remove dirt.

4. Let it boil till it comes thick, not too thick. Basically, the raw smell should have gone and should not be watery.

5. Add cooked cracked wheat and milk. Allow to boil. Stir occasionally till everything combines and becomes thick.

6. Add elachi powder and dress with sliced almonds.
Adding Ghee is optional. You can add ghee while stirring for rich flavor. I was happy without it.