Besan ke Laddu

On the morning of Ganesh Chaturthi, was about to order Modak and Laddu, when an idea struck.

On a quick peep into Tarla Dalal's recipe of Besan ke Laddu,  realised that  I had all the ingredients and the procedure seemed easy. Barring a few minor deviations, followed the recipe to the T.

I inaugurated my Mother's gift of induction cook top with Ganesh Puja prasad making

Ingredients: yielded around 17-18 numbers 1 inch dia laddus.

* 4 cups (150ml) besan (Bengal gram flour)

* 1 cup (150ml) ghee

* 2 cups (150ml) powdered sugar...I found the laddus slightly more sweet than I would hVe liked. Next time will use 1.75 cups sugar.

* 1/4 cupcoarsely powdered almonds ...I used 1.5 cups skinned and toasted and coarsely powdered almonds. 

* 1/2 tsp cardamom (elaichi) powder...forgot using this. 

For The Garnish

1 tbsp almond (badam) slivers..skipped this step.

Procedure:

1. Using my brand new induction cook top at 'curry mode' at power varying between 100 and 300, heat the ghee in a deep kadhai, add the besan, mix well and cook for 13 minutes, while stirring continuously.

2. Switch off the flame and keep stirring for 1 more minute.

3. Either transfer the mixture into a plate or take the kadhai off the heat and keep aside to cool for 1 hour or till the mixture cools down completely. It took me around 15-20 minutes for the mix to become lukewarm. 

4. Add the sugar and knead it very well into the besan-ghee mix and then add the coarsely powdered almonds , cardamom powder and mix well while rubbing the mixture in between your palms till it gets a crumbly texture. 

I missed adding the cardamon powder out of oversight but wasn't a great miss tastewise.

5. Take a small portion of the mixture and shape it into a round ladoo

Repeat step 5 to shape 17 more besan ladoos.

6. Garnish the besan ladoos with almond slivers and store in an air-tight container. Skipped this step.

 

Malai Paneer.... Cottage cheese in a Milk Cream Gravy

An unplanned dish born out of laziness and leftovers.....a dish representing 'less is more'.

Suddenly remembered that paneer had to be cooked for dinner after cooking lunch items  while packing up the leftover chopped items like onion and tomato.

Was tired and lazy and was looking for shortcuts.

Used up the chopped onion & chopped tomatoes (1/2 each of medium sized onion and tomato).

Took note of the thick malai (milk cream) on the surface of the boiled and cooled milk , staring at me from the countertop :D 😋😉😉.

Ginger- Garlic paste is omnipresent in my fridge.

So here goes the simple malai paneer ....

Ingredients:

*Paneer 200 gms cut into small cubes 

* chopped onion - 1/2 medium sized onion

*chopped tomato - 1/2 medium sized tomato

*ginger garlic paste - 1 tsp

*green chili - chopped 

*Pepper - 1 tsp

*Kashmiri Mirch powder- 1/2 tsp

*malai or fresh milk cream... 1 litre boiled milk yielded 1/2 bowl (150ml bowl) of malai (dudher shawr)

* kasuri Methi- 1 tbsp crushed 

* oil (used rice bran) - 1 tbsp 

Procedure:

1. Paneer to be cubed into size of choice.  Mine were <1 cm cubes.

2. In a kadhai, heat oil. Add the chopped onion, ginger garlic paste, chopped tomato, chopped green chili.  Fry on high heat till browned.

3. While frying above, add pepper powder, salt, Kashmiri red chili powder. 

4. Once the onion- tomato etc+ spice mix are well fried , pour the malai....keep stirring on medium to high heat to prevent burning. Add 1/2 bowl of warm water. 

5.Once the slurry starts bubbling, add the cubed paneer. Gently stir around in the gravy to coat the masala well.  Cover and bring to a boil on low to medium heat. 

6.Check the salt, sweetness and spice level. Adjust according to taste.

7. As a final garnish, crush kasuri Methi (dried Fenugreek leaves) between your palms and sprinkle on the bubbling paneer gravy. Swirl around to mix.

Serve with Roti,  Paratha, Jeera Rice. We had it with plain steamed rice.

Doi Maachh .... Fish in Yogurt Gravy

Fresh Sweet water fish, minimum spices, awesome to eat....that's the perfect recipe for Doi Maachh, as cooked by my Ma. 

Having received Peti pieces (belly pieces which are buttery soft and oh so delicious) of Fresh Katla of 3 kg above size, I decided there and then that Doi Machh it will be,,,  

In this particular recipe of my Ma, the fish are not fried prior to dunking in the gravy, as is done in most Rui Katla preparations. The preparation is a blend of sweet and hot.

Ingredients :

Katla fish - 5 pieces (about 300 gms)

Curd - 1 medium sized bowl

Ginger paste - 1 tsp

Sugar - 1.5 tsp for marination + extra as required

Salt  -  2 tsp for marination + extra as required

Garlic Paste - 1 tsp

Tej Pata / Bay Leaf - 2

Whole Garam Masala - Cardamom, Cinnamon sticks, cloves 

Onion chopped - 1 medium sized

Onion paste - 1 medium sized

Oil (mustard / Rice bran) - 2 tbsp

Ghee - 1 tbspn + 1 tspn for garnishing

Kashmiri Mirch - 1 tspn

Red Chili Powder - 1 tspn

Coriander leaves - chopped ... for garnishing

Procedure :

1. Wash the fish .

2. For marination : Mix a bowl of curd + ginger paste+sugar+salt. 

3. Marinate the fish in this slurry for minimum 1/2 hour.

4. In a kadhai, heat a mix of Oil + Ghee.

5. Temper with Tej Pata and whole garam masala.

6. Now add the chopped onion and fry till pink. 

7. While frying the chopped onion, add garlic paste and then add onion paste and fry well till browned to eliminate the raw smell. 

8. Add kashmiri mirch and red chili powder and fry well on medium heat till the onion and masala paste are well fried. 

9. Now lower the heat and add the curd slurry of the marination. Mix well with the onion-masala paste.

10. Now raise the heat and place the fish pieces in the kadhai and gently turn them around to coat them well with the masala and curd mix.

11. Add a cup of warm water. Lower the flame, Cover the kadhai and bring to a boil. Check the salt and sugar. The gravy should be sweet-tangy-midly hot.

12. Garnish with ghee and chopped coriander leaves.

Serve with steaming hot rice.

Sambhar Dal

Tangy Toor Dal (Split pigeon peas) with a medley of vegetables.

A staple in every South Indian household with every family having their own little touch and tweak.

In my Bong kitchen too, Sambar is much loved and right or wrong, we don't know...but we pronounce this delightful tangy concoction of Dal and vegetables as Sambhar 😉😘.

Ingredients for 6 servings

Toor/Arhar Dal ...150 gm

Water to cook Dal...450 ml (3 cups)

Vegetables like Drumsticks, carrot, bhindi (okra), lauki/lau (bottle gourd), pumpkin, Brinjal....all cut into 1-1.5" lengths.

Today I used carrot, bhindi, lauki and potato ....thanks to an almost empty fridge.

Tamarind ...a lemon sized ball

Turmeric ... 1 tsp

Sambar powder (store bought) ..3- 4 tbsp

Salt to taste

Sugar...a pinch to balance excess tangyness of tamarind.

Garlic pods...5-6 (optional)...I did not use today

Curry leaves... 10 - 12

Dry Whole red chili ..2-3

Mustard seeds... 1/2 tsp

Cumin seeds....1/2 tsp

Fenugreek seeds ..1/4 tsp

Red chili powder... 1/2 tsp optional

Kashmiri chili powder.. 1/2 tsp

Hing / asafoetida...1/2 tsp

Green chili..2-3

Coriander leaves...for garnishing 

Rice Bran oil / Sesame oil ....3 tbsp in total

Rice powder and a spoon of curd to marinatr and fry the okra.

Procedure:

1. Soak the Dal in hot water for a couple of hours to reduce cooking time.  Not mandatory. 

2. Soak the tamarind in hot water to make the pulp. 

3. Place the Dal,  a pinch of turmeric, salt and water in my mini presurre cooker. Cook for 3 whistles and let the pressure release naturally. 

4. While the Dal is cooking, smear the 1 cm chopped bhindi with salt, hing, Rice powder, chili powder and 2-3 drops of water. In a kadhai, heat oil and shallow fry the bhindi with a tsp of curd (to prevent) sticking.  After frying , keep the bhindi aside.

I do this as I like the bhindi in sambhar to have a crunch. You can cook it with other veggies if you have no such preference.

5. Today I steamed the other vegetables while Rice was cooking in the steamer of the Rice cooker....for about 5-7 minutes. Vegetables can also be cooked in the pressure cooker along with the Dal if there's a time crunch.

6. In the kadhai in which bhindi was being fried, add diced onion petal. No additional oil required. Remove the steamed vegetables (carrot, lauki, potato) from the steamer and add to the kadhai . Saute after adding salt, turmeric. Once the rawness of veggies are done away with,  add red chili, Kashmiri chili, sambar masala. Fry theveggies and masala well. 

7. Now pour the pressure cooked Dal into the kadhai.  Stir well to combine the Dal and veggies. Add water to adjust the consistency.  Once it comes to a boil, lower the heat, add the tamarind pulp and a pinch of sugar. Let it come to a boil. Add the fried bhindi.

8. In a small pan, heat oil and temper with whole,  dried red chilies, curry leaves, hing mustard-cumin-fenugreek seeds. Once the crackling stops, pour into the booking Dal.

9. Add a tablespoon of ghee into the Dal and garnish with chopped coriander leaves abs green chilies. 

Serve a bowl of steaming health and goodness with Rice / Idli / Sambar / Uttàpam.

Chicken Kofta Curry

Chicken Meat Balls in an onion tomato gravy

Chicken Breast is not my favourite cut of the chicken and I avoid using it because of its fibrous texture. But often we end up having not so desired products in our kitchen which we have to make do with.

So to use up the portion of chicken breast, decided on making a not so complicated Chicket Kofta curry. 

Certain ideas about the masala have been taken from Chef Varun Inamdar's recipe but I avoided using besan, keora water, rose water etc.

Ingredients :

Kofta :

Chicken Breast 450 gm 

Rock Salt / Beet Noon - 1 tsp or as per taste

Pepper - 1 tsp

Coriander leaves

Green chillies 

Curd - 1/2 cup

Bread Crumb - 2 slices of bread, toasted till crisp and powdered into bread crumb

Garam masala - 1/2 tsp roasted & ground cinnamon+cardamom+cloves

Ginger Galic paste - 1 tsp

Egg -1 

Onions 1-finely chopped

Gravy :

Onion - 2 roughly diced

Tomato 1-chopped

Ghee - 1 tsp

Whole garam masala

Bay leaf - 1 large or 2 small

White Oil/Mustard Oil

Roasted Fennel - 1 tsp

Roasted coriander (dhaniya) - 1tsp

Roasted Cumin - 1tsp

Garam masala powder - 1/2 tsp

Whole Garam Masala & Bay leaf for Tempering 

Red chili powder

Kashmiri Chili Powder

Whole green chilies

Salt to Taste

Sugar  a pinch

Chopped coriander

Procedure :

Kofta :

1) Though Boneless Chicken Thighs are my preferred raw meat portion, this time I had to make do with Chicken Breast. To be chopped into small pieces.

2. Into the mixie jar goes : Boneless Chicken pieces, Rock Salt, Pepper Powder, Green Chilies, Chopped Coriander 

3. Into the above meat paste, add ginger -garlic paste, 1 egg, finely chopped onion, bread crumb of 2 bread slices (toasted and powdered) , 1/2 bowl of curd, 1/2 tsp of homemade garam masala (toasted and ground cardamom+cinnamon+clove). Mix well.

4. After smearing yoour palm with oil, make chicken koftas or balls. I made small lemon sized balls.

Gravy :

1) In a kadhai, take 2 tbsp oil (mustard or any other oil. Today I used rice bran oil).

2) Temper with whole garam masala and bay leaf.

3) To this tempered oil, add roughly chopped onions (2 medium sized)  and tomato. Add ginger- garlic paste. Fry till the onions have slightly browned and raw smell of tomatoes gone. Add salt and a pinch of sugar. 

4) Take it aside and on cooling grind this fried onion-tomato-bayleaf-garam masala-ginger garlic into a smooth paste and transfer the paste back to the kadhai.

5) Prepare a masala paste with 1/2 bowl of beaten curd, a mix roasted cumin + roasted coriander seeds + roasted fennel seeds+ red chili powder + kashmiri mirch. Add this paste to the onion-tomato-bayleaf-garam masala paste in the kadhai. Add warm water . Check the salt .  Add a spoonful of ghee.

6) While the gravy starts simmering,  slide the koftas slowly into the kadhai and add two green chilis, slit at the top. Cover and cook on low to medium heat for 15-20 minutes. 

7) Once it comes to a boil, sprinkle 1/2 tsp of garam masala powder and garnish with chopped coriander.

Kolai Dal with Chingri Maachh

Roasted Urad Dal with Prawns

Ingredients:

Dry Roasted Urad Dal 200gm

Ginger Garlic paste

Tej Pata

Whole Garam Masala

Onion paste

Onion chopped

Tomato

Turmeric

 Salt

Fennel seed (mouri)

Dry Whole red chili

Procedure

1) dry roast dal and wash

2) in a pressure cooker, add whole garam masala, ginger garlic paste, Tej Pata,  Onion paste, Haldi, Salt, sugar.  Pressure cook for 3-4 whistles. 

3) In a wok, pour 3 tbsp of oil. Season with fennel seeds when hot,  followed  by chopped garlic and chopped Onion. Fry till golden.

4) add the Prawns into the woke after  smearing with Salt, haldi, chili powder. Fry till golden.

5) pour the pressure cooked Dal into the wok. Let it come to a boil. 

6) garnish with ghee, green chilies and coriander leaves (chopped)

Note: The photograph was clicked as an afterthought,  much after the dal was relished by us all and doesn't do justice to its taste 😀 

Paneer with Posto (Poppy paste) and Capsicum

Had this delicious paneer dish at a cousin's place. Loved it.
She mentioned some ingredients she'd used, I guessed some she may have missed....the result was quite a refreshing tasting Paneer!

Ingredients:

Paneer – 500gm

Tej pata-2

Tomato chopped-1

Ginger paste -1 tbsp

Whole jeera

Whole Garam Masala

paste of 2 medium sized capsicum

paste of 2 tbsp posto

Dhone-jeera powder – ½ tsp each

Salt

Sugar

Green chili

Ghee at the end

Procedure:

1. Season the oil with Tej pata, Whole jeera, Whole garam masala, ginger paste/grated 

2. Add the tomato followed by Capsicum paste and let it cook till the oil separates.

3. Add the Posto/Poppy Paste followed by sugar, dhone - jeere paste.

4. Add the Paneer cubes and salt to taste 

5. Add some water...not too much...just a sprinkling

6. Cover and cook for a couple of minutes.

7. End it off with adding some slit green chilies and a liberal spoonful of ghee.

8. Eat it with steamed rice or roti.

PS: I'd added some diced potatoes which I'd sauted prior to adding to the gravy. Potato is totally optional....I added because I like potatoes with paneer 😉

Masala Poorie / Puri

Chholar Dal or Chana Dal was already carried forward from Lunch. Hence the Puri with a twist!

Though we Bongs are partial towards 'Phulko Luchi'...Poories made of Maida, Covid restrictions and limited supplies prompted me to improvise with whatever was available.... and here goes the recipe of Masala Poorie

Ingredients as per my availability: can be tweaked around to suit taste and availability

Maida - about 1/2 cup

Ata (whole wheat flour) - 3 cups almost

Hing /Asafoetida - 1 tbsp

Chili flake - 1 tbsp

Ajwain - 1.5 tbsp

Salt

Sugar

Ghee- 1 heaped tbsp

Curd (because it was available)-a bowl approx

Warm water

Procedure :

Mix the dry ingredients.

Then mix the ghee followed by curd and warm water....knead

Roll into poories and fry....

I served with Chholar Dal...

Anything like Alu Dum, Chhole, Chutney will do....even just like that...warm puffed spicy poorie tastes awesome!

Goan Green Chutney stuffed Pomfret Fry

Pomfret is something I havent cooked often. Earlier had always either tawa fried or microwaved (with a blob of butter) simply marinated (ginger-garlic-lemon-salt-pepper) pomfret pieces. 

This time thought of trying something different. Hence the internet hunt ....which yielded a simple stuffed pomfret recipe in which most of the ingredients were available at home.

Ingredients :

* Whole pomfrets - 4

* Juice of 1 lime

* Salt to taste

* Sooji/Semolina/Rawa for rolling/ dredging (optional)

* Wheat flour for dusting/sprinkling (did not use)

* Refined oil for pan frying

* Turmeric - 1 tsp

* Freshly crushed black pepper - 1 tsp (not in original recipe)

* For the green chutney

   - A large bunch of fresh coriander leaves

   - 2 sprigs fresh mint leaves-optional (I did not use)

   - 1 medium onion peeled and roughly chopped

   - 1 tbs fresh tamarind paste (I used juice of 1 big lemon)

   - 7 cloves fresh garlic

   - 1 " piece of ginger

   - 2-3 fresh green chilies

   - 1 tsp cumin seeds

   - 4 tbsp grated coconut (I used 1/2 a medium sized coconut )

   - A large pinch of turmeric

   - A pinch each of Cinnamon & Clove powder (I used 1/2 inch cinnamon stick & 3-4 pieces of cloves)

   - A large pinch of sugar to taste - optional (I used 1/2 tsp)

Grind the above chutney ingredients into a thick paste with minimum water

Procedure :

1. The fish is to be cleaned and slit into pockets. I got this done from the fishmonger

2. Rub the pomfrets and their cavities with lemon juice, salt , turmeric and freshly crushed pepper and marinate for 15-20 minutes.

3. Now stuff the cavities with the green chutney and cover the whole pomfrets in a thick paste of green chutney (as per the original recipe, only the cavities were stuffed with the green chutney)

4. Marinate for 15-20 minutes (I marinated for more than an hour)

5. When ready to fry, roll each pomfret in sooji and then dust/sprinkle wheat flour on either side. I only rolled in rawa and skipped the flour sprinkling.

6. Heat oil in a skillet / pan and slide in the pomfrets one by one into the heated oil. Cook each side for at least 5 minutes or till evenly cooked and crispy. 

Serve with tomatoes, onion and a squeeze of lemon and chopped corinader. Also potato wedges & salad as the original recipe mentioned .

Chicken Ghee Roast in Chettinad Masala

I like my cooking simple and low on spices. Because I am a reluctant cook but a food lover, I like making things which are easy and quick to make but good to taste.. 

Chettinad Chicken is something I have avoided making in the fear of the excessive spice usage and high heat content.

However, my browsing the net, I came across this video of Chicken Ghee Roast in Chettinad Masala and found it simple and easy and the video of the dry roasting of the masalas triggered my olfactory senses and I almost hallucinated the wafting aroma of roasted Indian spices..incidentally a full bird had been bought and was ready for marination. So without much ado, I followed the recipe to the T (except the chili quantity part) and ended up making delicious, flavourful Chicken Ghee Roast for Sunday lunch.

Ingredients: 
Step 1 - 1 kg chicken
- juice of 1 lemon
- half bowl of yogurt
- ½ tsp of turmeric powder

Step 2 - 10-15 dry red chillies (I used 8 dry red chilies and deseeded them to reduce/minimise the heat factor)
- 2 tsp black pepper
- 2 tsp coriander seeds
- 1-1/2 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 7-8 cloves of garlic
- tamarind water 

Step 3 - ¼th cup of Ghee (I used 2- 2 1/2 tbsp of Ghee)
-Salt
- 1 tsp jaggery
- Curry leaves
Procedure :

- Marinate chicken with lemon juice, yogurt mix it well then add turmeric powder and keep aside for an hour. (I kept overnight)
- In a thick bottom pan, roast the spices – dry red chillies, black pepper, coriander seeds, cumin seeds, cloves,fenugreek seeds and mix it well and switch off the flame and let it cool down.
- Grind the roasted spices and while grinding also add cloves of garlic and tamarind water.
- In a pan add ghee and place the marinated chicken and let it cook up to 70%. Keep aside.
- Add the remaining yogurt mix in the pan and mix it well in the ghee on medium heat and keep it aside in a bowl.
- In the same pan add the ground masala and let it cook on low flame and add ghee 1/2 tsp of ghee to it 
-Add the ghee fried yogurt mix, salt, jaggery and add the cooked chicken. keep coating the chicken with masala on medium to high heat.
-Cover anf Keep on low flame for 5-10 minutes
- Add some curry leaves and the Chicken Ghee Roast is ready to be served!

  

Chitol Maachher Muitha

Chitol Fish Koftas 

Chitol Maachher Muitha is an essentially "Bangaal" (the erstwhile Eastern region of undivided Bengal which is now present day Bangladesh) delicacy made out of the 'Gaada' (Bonier or dorsal part ) of the fish.

Seeing Chitol Maachh in the supermarket last sunday, I couldnt control my temptation and purchased a huge 2.5 kg fish.

Instructions were immediately taken over phone regarding the cutting of the Gaada-Peti and communicated to my bewildered fish seller!

Rushed back home and called up my cooking encyclopedia, ready with pen and paper, and jotted down the elaborate process of the Muitha making....

Ingredients :

For the Koftas :

The 'Gaada' or bonier part of the fish (the fish I'd bought was 2.5 kgs!!) which was approx 1 kg 

2 medium sized potatoes for every kg of gaada

2 eggs

Ginger paste - 1 tsp

Garlic paste - 1 tsp

1 small onion - finely chopped

1 small onion - made into paste

Jeera powder - 1 tsp

Chili powder - 1 tsp

Salt

Sugar - a pinch

For the gravy :

1 onion - chopped

2 onions - paste

Garam masala - whole, made into a paste/powder 

Tej pata

ginger paste - 1 tsp

garlic paste - 1tsp

1 tomato - chopped (optional)
Chili powder

Kashmiri Chili powder

Jeera powder/paste - 1tsp

Salt 

Sugar

Potato 2-3 cubed

Ghee

Oil (preferably mustard)

Procedure :

Muittha / Kofta - 

I) De-boning of the fish:

1. Wash the fish. Placing it on a flat surface, with the skin on top, hammer it lightly with the Nora of the Sheel-Nora (traditional grinding stone used in Bengali kitchens) or anything heavy

2.The fish will loosen. Now turn it around, so that the fleshy surface faces up and scoop out the flesh with a spoon.


Save the skin for kataa chochchori (we Bongs are quite the scavengers ;)) . The pic below is the starting material for Kataa Chochchori

3. Using the Sheel-Nora, grind the fish ...most of the bigger bones will come apart. Now using fingers, mash the fish further and also remove the remaining bones.

If minced, de-boned Chital is available, the rest of the Muitha making is actually a cake-walk.....

II) The rest of the Muitha making -

1. For 1 kg Gaada, use 2 medium sized boiled potatoes and mash them well and mix with the boneless, minced fish. While mixing and mashing, you may be able to remove more fine bones....

2. Add to the minced fish+mashed potato mix : 2 raw eggs, ginger, garlic paste, onion chopped, onion paste, jeera powder, chili powder, salt, sugar. Knead well as in kneading dough.

3. Put a large vessel/kadai full of water to boil. Divide the fish dough into fist sized (mutho/muitha) spheres. And slide into the boiling water. Cook for about 15 minutes. Turn the spheres from time to time. To check if done, insert a fork/needle as we do in baking. If it comes out clean, it's done.

4. Take the 'spheres' out of the water. Keep aside to cool. When cooled, cut them into approx 1.5" cubes.

5. Shallow fry them lightly.


These can make delicious finger food/snacks/starter and in case that's what you intend to make them into, fry them till they are crispy and golden brown.

The Gravy :

1. Heat oil in a kadai. Add the chopped onion, paste of garam masala, tej pata, a pinch of sugar. 

2. Along with the above 'phoron', the cubed potatoes may be added to avoid sauteing them separately.

3. When the onions are light brown in colour, add onion paste, ginger-garlic paste, chili powder, kashmiri chili, jeera powder, salt and tomato. Fry them in medium to high heat....'Koshano' or 'Bhunoing'

4. After the oil separates from the cooked masala, gently slide in the fried Muitthas / Koftas. Turn them around gently to cover them in the masala/spice mix and fry for a minute or so....add about 2 cups of water to make a gravy of medium thickness. Cover and bring to a boil.

5. Just before taking it off the flame, add a tbspn of ghee and 1/2 tsp of powder garam masala (without roasting) (garam masala at the end is optional, though)

The Chitol Maachher Muittha is ready to be savoured with plain steamed rice.

This post is being linked to "Spotlight: Show Your Best Creation" @ Cuisine Delights

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.