Dalia & Green Moong Daal Mixed Paratha

Parathas made of Broken wheat & Green Gram 

A simple, hassle free, super nutritious I'd downloaded from the net and make very often...but never blogge about. To ensure the recipe is safe and sound in my e-recipe book, in case my memory fails me or my laptop crashes, thought of noting it down....

The ratio of ingredients in the original recipe was Dalia : Sabut moong :Ata = 3/4:1/4:1 cups. And there was no onion in the recipe. 
The following are my measurements. 

Ingredients :
Broken wheat (dalia/lapsi) 1 cup
Green gram (sabut moong) 1/2 cup
Whole wheat flour (atta) 1 & 1/2 cup
Salt to taste
Ginger 2 inch piece
Finely chopped onion - 1
Fresh coriander leaves, chopped finely chopped - 1/2 cup
Green chilli, chopped finely chopped- depending on the heat tolerance
Oil 2-3 teaspoon

Procedure :
1. Clean dalia well.
2. Soak sabut moong for about an hour. Drain and set aside.
3. Pressure-cookd dalia and whole moong in 2 -2.5 cups of water until soft. I require 5-6 whistles if the moong is not soaked for long.  Cool and mash the mixture.

4. Combine wheat flour, salt and oil.
5. Mix wheat flour with cooked and mashed whole dalia and moong.
6. Add grated ginger, chopped onions, chopped coriander leaves and green chillies.

7. Add water, if required, a little at a time and knead into a soft and pliable dough.
8. Keep the dough covered with a moist cloth for 15 minutes.

9. Divide the dough into 12-13 equal portions. Form them into balls. Roll out each portion into thin five to six inch sized discs.
10. Brush a little oil on a hot non-stick griddle (tawa) and place the parantha on it and cook on medium heat for half a minute on each side. Reduce heat and cook further till both the sides are slightly browned.

Serve hot with dahi (or raita) and / chutney Achaar.

This recipe is off to 'My Legume Love Affair # 56' being hosted by Lisa. The event was started by Susan of The Well Seasoned Cook.

Soupy Affair - Mixed Veg Soup

A bowl full of bright red on a dull grey rainy evening....Tomato-Beet-Carrot Soup

A depressingly wet grey weekday evening. When the whole week stretches and weekend is still a distant dream.....well to brighten up such an evening, go for this steaming bowl of bright red soup! And the best part is....kids love it!! 

Ingredients :

1. 4-5 big juicy ripe tomatoes
2. 1 beet root
3. 3-4 carrots
4. Butter - 1 tsp
5. Onions - finely chopped - 1 medium
6. Freshly ground black pepper
7. Bay leaf - 1
8. Salt & sugar
9. Grated cheese
10. Dalia - 1 cup (optional)

Procedure :

1. Pressure cook all the vegetables together.
2. With a hand blender puree the tomato, beetroot and carrots and strain them through a metal sieve to filter only the tomato seeds and the larger fragments of tomato skin. I like more fibre in my soup.
3. In a wok, heat the butter. Add a bay leaf and a pinch of sugar and chopped onions
4. Add the pureed vegetables and salt - sugar to taste**
5. Let it come to a boil. Check to adjust the salt & sugar.
6. Garnish with crushed peppercorns and grated cheese.

**To make it a complete meal (especially for kids), add a cup of pressure cooked and pureed dalia (broken wheat) after step 4. Switch off the gas, partly cover the wok with a lid and blend with a had blender. Continue with step 5 & 6.