Broad Beans Potato Badi Curry with Trikon Paratha - Chhattisgarh

Broad beans, potato wadi (badi) curry is Chhattisgarh dish. Its is called  sem phalli or broad beans  or Papadi or (Chikkudukaya/avarakkai).   This is a yummy dish.  These wadis are given to me by my friend Jasbir, she got them from Punjab.  There are so big that after frying I had to break them into pieces.

Recipe source here

Ingredients
200 gms - Broad Beans / Papadi
2 Large - Potatoes
3 - Wadi/Badi
2  Medium Onions - finely sliced
3 Green Chilies - finely chopped
1 Large Tomato - finely sliced
2 Teaspoons Ginger-Garlic Paste
1 Teaspoon Cumin Seeds
1  Teaspoon Red Chilly Powder
1  Teaspoon Coriander Powder
1/2 Teaspoon Turmeric Powder
1 Teaspoon Dry Mango/Amchur Powder
1 Tablespoon  Oil
1 Teaspoon Salt or to taste
2 Tablespoons  Coriander Leaves - finely chopped

Method
Peel and cut potato in to medium size pieces (or in one potato 8 to 10 pieces). Cut both ends of broad beans, trim on sides and cut into 2 to 3 pieces. Peel and slice onion, chop tomato, green chilies, coriander leaves.

In a pan  heat oil add wadi/badi and saute until all sides gets brown (this will be done quickly if using medium size vadi) make sure not to burnt vadi, drain and drop then in a small bowl of water (this is to make vadi soft), keep aside.

In same pan add cumin seeds and allow to splutter, add onion, green chilies, ginger-garlic paste and saute until onion becomes light brown. Add potato pieces and saute them in medium flame for 3 mins or until it starts to get golden brown. Add broad beans, stir well cover and cook for 3 to 4 mins with regular stirring.
Now add red chili powder, coriander powder, turmeric powder and mix well. Add tomato, mix well cover and cook until tomato gets mashed, do stir in intervals.

Add fried vadi (badi) with the water, add another 1 cup water, salt and bring it to boil. Add amchur powder and simmer for 5 mins, add coriander leaves mix and take off flame. Serve with roti/paratha or steamed rice. Delicious and yummy curry is ready,  we had this with Trikon Paratha, a bowl of curds and sliced tomatoes.

My Note:

If you are gong to serve this with rice then you can add more water to have gravy.

How to make Trikon Paratha /  Triangle Paratha.
Trikon Paratha is a layered paratha shaped as triangle. It goes well with any curry.

Ingredients
3 Cups  Whole wheat Flour
1/2 Teaspoon Salt
Water as required 

Desi ghee

Method

In a bowl mix atta and salt.Then gradually add water and make the dough, the dough should be soft like you make for chapattis.

Now make medium size balls from the dough and then roll it into a thick circle.

Then  brush with ghee and   sprinkle atta

 then fold it ( see pic ) 

Again fold it  ( see pic ) 

Then fold the bottom part and the triangle is ready.

Then roll the triangle lightly and let the paratha be thick.

Then preheat the tawa on medium and then add the paratha.

After couple of secs flip the paratha on the other side , let this side cook perfectly till brown spot appear.

Then turn flip it to the other side. press the paratha with a cloth so all sides are cooked and also the paratha will start to puff. 

Brush ghee on both sides and serve.

This is Week 2 Day 8 of the Marathon theme Indian States.

Labels : Vegetables, Wadi, Broad Beans, Potato, Rotis, Blogging Marathon, Chhattisgarh

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Rajma Chawl with Mango Kachumber - Punjab

This recipe of Rajma/ Kidney beans is my daughter's favorite. I make it often. Rajma curry and rice…mmm... no meal can be more satisfying. Rajma is filling and nutritious and turns out beautifully when cooked in a thick tomato pulp with only basic spices. This curry is a favorite in Punjab.

Kidney beans, also known as Rajma, is a well known pulse that is extensively used all over the world in the preparation of variety of dishes, particularly in rice, curries, salads and toppings. Mexican foods that are popular all over the Globe. Kidney beans is the main component that is used in preparing the dishes. Tacos, Mexican chaat and Mexican Bean Hotpot are few famous dishes that are prepared using Kidney beans or Rajma.

Rajma beans are packed with protein, soluble (and insoluble) fiber, folate (vitamin B12), magnesium, potassium and a number of other health promoting nutrients, red kidney beans (haricots rouges, red beans, in French) are a true super food.  Lets go to the recipe.

Ingredients

1 Cup Kidney Beans/ Rajma- washed then soaked overnight
3 Large Tomatoes - grated
2 Large Onions  - grated
¼ Teaspoon Turmeric powder
1 Teaspoon Chilly powder
1 Teaspoon Ginger - Garlic paste
1/2 Teaspoon Garam masala powder
2 Tablespoons Coriander leaves - finely chopped
1-2 Green chilies -  slit (optional)

Salt to taste
4 Tablespoon Oil

1 Tablespoon Desi Ghee

Method

Drain the Rajma beans, they have increased to about 2-3 times the original volume.

In a pressure cooker  heat the oil, add the onion paste, ginger-garlic paste and saute till light brown.  Add the tomato and chilly powder and fry till oil separates. 

Add the Rajma and fry for 3 -4 minutes.  Add water enough to cook the Rajma, close the cooker and cook on high flame for a whistle and reduce the flame and cook on slow flame for 10 minutes.   Open the cooker when cooled, add salt, adjust the consistency of the gravy.

In a another pan heat ghee, add the slit green chilies saute for a minute, pour this over the Rajma curry.  

Mango Kachumber

Ingredients

1 Cup Raw Mango - peeled, finely chopped
1 Large Onion  - finely chopped
1 Green Chilly - finely chopped
Salt to taste
1 Tablespoon Coriander leaves - finely chopped

Method

Mix all the above ingredients together and the Mango Kachumber is ready.

Garnish with coriander and serve hot with steamed rice and Mango Kachumber.

Enjoy !!!!

This Week 2 - Day 8 of the Marathon theme - Indian States.

Labels : Rajma, Steamed Rice, Salads, Mango, Punjab, Blogging Marathon, Main course, Vegetables

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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Lemon Pepper Rasam with Stuffed Rice Roti - Tamil Nadu

My hubby is  not a fan of South Indian food, where as my daughter and me like eating South Indian food at least once in  a week for a change.  Even if I, make South Indian food, my hubby will want at least one chappati and little sabzi to have for his meal, then only he's satisfied.

I, made this Lemon Pepper Rasam with Stuffed Rice Roti for our Sunday lunch, also prepared, regular chappati and sabzi thinking that he will not be happy with rasam and rice roti.    But to my surprise, he had only this,  ate this to his heart content. After his meal he said this was really delicious, very good. 

I am a fan of rasam and make  it as a soup for dinner very often.  This Lemon Pepper Rasam is very flavorful and not spicy, I would say just right. I wanted to make something different instead of steamed rice to go with the rasam. So I made this stuffed rice roti, which  is a complete meal with veggies too. So let's go to the recipe.
  
Ingredients

2 Tablespoons Moong dal - soaked , boiled and mashed
2 Tablespoons Tomatoes - finely chopped
1/4 Teaspoon Asafoetida
2 Tablespoons Lemon Juice
1 Teaspoon  Pepper powder - crushed roughly
1/2 Teaspoon Roasted Cumin powder
A pinch of Turmeric
1 Green chilly - finely chopped
1 Teaspoon Rasam powder
1 Tablespoon Ginger - finely chopped
1 Tablespoon Coriander leaves - finely chopped
1.1/2 Cup Water
Salt to taste

For the Tadka

1 Tablespoon ghee
1 Teaspoon  Mustard seeds
1 Teaspoon Cumin seeds
A Spring Curry  leaves
2 Red chillies

Method

Bring the water to rolling boil in  a pan , then add the pepper and cumin powder, asafoetida, turmeric, green chilly, ginger , salt and rasam powder, stir  and let it boil for 3 minutes.  Then add moong dal, stir well and let this boil for 3 minutes,  add the tomatoes and little coriander leaves and stir and let it boil for 3 minutes, then add the lemon juice stir and switch off flame. Keep aside

For the tadka : Heat ghee in small pan, add the mustard and cumin seeds, when then crackle, add the red chillies, take off flame add the curry leaves , pour ovef the  rasam, add remaing coriander leaves. 

If you find the rasam thick then add boiling water to adjust the consistency.

Stuffed Rice Roti

Ingredients

1 Cup Rice Flour
1 Cup Water
1 Teaspoon Cumin seeds
Salt to taste
1 Green chilly - finely chopped
1 Tablespoon Capsicum - finely chopped 
1 Tablespoon Cabbage - finely chopped
1 Tablespoon Oil

For the Stuffing
Grind to rough paste without adding any water

2 Tablespoons Coconut - grated
1 Tablespoon Sesame seeds
8 - 10 Curry leaves
1 Green chilly
1 Teaspoon Sambar powder
Salt to taste
1 Teaspoon Coriander leaves

Method 

Add the cumin seeds, chilly, capsicum, cabbage and salt, to the water and bring it  to a rolling boil.  Add the rice flour little by little and keep stirring till it forms a dough, if necessary add more flour to make a dough, add oil and keep stirring for a minute . Take off flame. cool and knead to a smooth dough.

Divide the dough eaqually into  small balls.Oil a rolling board and roll into small, but  thick rotis and keep aside.

Take one roti put a little stuffing in the center.

Cover with a another roti.

Cut with cookie cutter or bottle lid . Make all rotis and keep side.

Then heat a griddle/ tawa with little oil and fry these rotis till light brown on each side.

Serve rice roti with rasam.  Enjoy  !!!!

This is Week 2 Day 7 of the Marathon theme Indian States.

Lables : South Indian, Rasam, Rice, Rotis, Main course, Vegetables,Blogging Marathon, Tamil Nadu

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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Gujarati Kadhi with Steamed Rice- A Traditional Gujarati Cuisine

Gujarati Kadhi is one of the most famous recipes of Gujarati cuisine. This kadhi requires patience. The kadhi only tastes good when  it's kept simmering over low flame for at least 20 or 25 minutes, so as to let all the flavors seep, set in, just stirring in between is required. My daughter loves this kadhi because of the sweet and mild sourness. She relishes it with steamed rice.

Ingredients
500 Ml Butter milk - slightly sour
2 Tablespoons Chickpea flour / Besan
3 Green Chillies - slit
1/2 teaspoon Ginger - chopped finely
1 Tablespoon Sugar
Salt to taste

For Tempering / Tadka
1 Tablespoon Ghee
1/4 Teaspoon Cumin Seeds
1/4 Teaspoon Fenugreek Seeds
1/4 Teaspoon Mustard Seeds
2 Cloves
1 Cinnamon stick
4 Peppercorns
2 Bay Leaves
2 Dry Red Chillies
7-8 Curry Leaves
1 Tablespoon Coriander Leaves - chopped

Method

Blend buttermilk and chickpea flour until smooth using hand blender. Make sure that there are no lumps in the mixture.

Transfer prepared mixture to a medium size deep pan and bring it to boil over medium flame.

Add green chilly, ginger,  sugar and salt to taste. Stir to mix well and cook on low flame for approx 10 to 15 minutes. It should be runny. If required add 1/2 cup more water.

Meanwhile, prepare the tempering. Heating ghee in a small tempering pan. Add mustard seeds and fenugreek seeds, when they start to crackle, add cinnamon, cloves, cumin seeds, dry red chilli and curry leaves; sauté for 30-40 seconds on low flame.

Take tempering pan away from flame and pour tempering over kadhi.  Stir well.  After adding tempering, let it boil for 15 minutes, keep stirring after every few minutes. Turn off flame and garnish it with finely chopped coriander leaves. 

Traditionally it is served with steamed rice or khichdi. This can also be served it with pulao.  Here I, have served it with Steamed Rice, Masala Papad, Sitaphal Basundi, Baked Cheesy Capsicum, Fried Stuffed Chillies ( store bought), Slices of Cucumber and pickle.

For the Masala Papad
Ingredients

Large Papad  - as required
1 Onion - finely chopped
1 Tomato - de - seeded, finely chopped
1 Tablespoon Coriander leaves - finely chopped
1/4 Teaspoon Chat Masala
Red Chilly powder and salt to taste

Method

Roast one large papad in the microwave for 2 minutes. One minute on each side.  Mix together  onion, tomato, coriander leaves, chat masala, red chilly powder  and salt.  Spread this on the roasted papad when serving or else the papad will become soggy. 

For the Steamed Rice
Ingredients

2 Cups Rice
8 - 10 Cups Water 
1 Teaspoon Salt

Method

Wash the rice and keep aside

In a large vessel, bring the water to a boil, add salt and rice, lightly stir it.  Let it boil on medium low flame till done. When cooked, Strain the rice in a colander to remove all the excess water and serve hot.

My Notes:

Kadhi prepared with this recipe is white. If you would like to have it a yellow, then add a pinch turmeric powder.

This is Week 2 - Day 6 of the Marathon theme Indian States. 

Labels: Gujarat, Main course, Vegetables, Complete Meal, Blogging Marathon, Kadhi, Soup, Vegetarian

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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Matar Pulao With Raita

Matar Pulao and Onion Raita is a served as a main course and is a classic combination. It is filling and quick to make.  In this I, have added biryani masala and its gives an awesome taste to the pulao.  So let's go to the recipe...

Serves 2
Ingredients
1 Cup Basmati Rice
1 Large Onion - finely chopped
1/2 Cup Green Peas
1 Teaspoon Biryani Masala
2 Green Chillies - slit
1/2 Teaspoon Cumin Seeds
1 Stick Cinnamon
2 Cloves
2 Peppercorns
1 Bay Leaf
2 Green Cardamons
1 Tablespoon Oil
1 Tablespoon Ghee
2.1/2 - 3 Cups Water

1/4 Cup Brown Onions for garnishing

Method

Wash and soak the basmati rice in water for 15-20 mins. Then drain, keep aside.

In a pan add oil + ghee, add jeera. Let it crackle. Then add all the whole spcies and saute for a minute add onions and saute till onion becomes translucent. Then add green peas, green chillies and biryani masala. Saute for a couple of minutes. Then add the rice and fry for few minutes add salt to taste. Add water and let it come to a boil, cover and cook till done. Let it rest for 10 minutes then fluff the rice with a fork lightly.

The pulao is ready.  Garnish with brown onions and serve with Onion Raita.

For the Onion Raita
Ingredients
1 Cup Fresh Curds - beaten
1 Onion - finely chopped
Salt to taste
White Pepper powder to taste

Method
Mix all the ingredients to gether. Onion Raita is ready.

This is Day 5 of the Marathon theme Combos from Countries - India.

Labels : Green Peas, Rice, Salads, Main course, Blogging Marathon, Vegetarian, Raita

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MOROCCAN SPICY RICE WITH MOROCCAN SALAD ( SHLADA)

This easy Moroccan rice recipe is very versatile,  served as a main dish.  This I made for luuch and we enjoyed this spicy rice with Shalda (salad).

Serves 4
Ingredients 

1.1/2 Cups Long Grain Rice
 1/4 Cup Oil
1 Large Onion -  chopped
1 Green pepper - diced
1/2 Yellow pepper - diced
1/2 Red pepper - diced
2 or 3 Cloves Garlic - finely chopped
1 Large Tomato - seeded and chopped 
2 tablespoons tomato paste 
3 to 3.1/2 Cups Vegetable broth
1/2 Teaspoon Salt - or to taste
1/2 Teaspoon Cumin powder
1 Teaspoon Paprika
1/4 Teaspoon Black Pepper powder
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Cinnamon powder

Method

Wash and soak the rice  for 20 minutes.

In a  deep pan heat oil add the garlic and  onion fry till light brown then add the rice, saute the rice till light pink then add all the green, red and yellow peppers. Then add cumin, black pepper, turmeric and paprika powder stir in lightly then add the chopped tomato and tomato paste and stir again lightly.  Then add vegetable broth, salt to taste, and cinnamon powder.  Cover and cook on medium flame till done.  When done let it rest for 10 minutes covered.  Fluff the rice with a fork lightly and serve hot with salad.

 MOROCCAN SALAD ( SHLADA)

Moroccan salad has  vinaigrette and fresh mint. This salad is also referred  as shlada 'arobiya (country salad) or shlada nationale (national salad).

Mix the salad at least 10 minutes before serving will allow the flavors to blend. This salad can also be eaten as a dip with Moroccan bread (khobz) for scooping it up.  So let's go to the ...
Ingredients 
3 Cucumbers
2 Ripe Tomatoes
2 Tablespoons Mint  - chopped
1 Onion
2 tablespoons Vinegar
3 tablespoons Olive  oil
Salt to taste
1/4 Teaspoon Pepper powder or to taste
1 Teaspoon Coriander Leaves - finely chopped

Method

Peel the skin of the cumber  and finely chop it. 

De - seed the tomatoes and chop them into small pieces. Mix the tomatoes with the cucumber, mint, onion, lemon juice or vinegar, oil and salt, pepper to taste and chopped coriander.

Leave the salad to marinate at room temperature or in the fridge for up to an hour.

Serve in small bowls or on individual salad plates.

My Notes :

Adjust the seasoning or quantity of bell peppers for the rice to your taste.

Diced beef, lamb or chicken can be added – simply brown the meat with the rice before adding the liquids.

For the salad lemon juice can be used instead of vinegar.

This is Day 4 of the Marathon theme Combos from Countries.

Labels : Rice, Salads, Moroccan, Continental Cuisine, Blogging Marathon

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Thai Red Curry Prawn with Rice Noodles

Who doesn't love a Thai curry?  My favorite is Thai Red Curry Pot Rice, its  delicious.  This recipe is somewhat similar but a quick version minus all the extra trimmings.  This simple noodle dish can be on the table in minutes and is delicious, with creamy texture!

Ingredients
200 Grams Dried Rice-stick or Glass noodles
2 Tablespoons Oil
1 Cup Prawns - peeled,  de veined
3 Tablespoons Thai Red curry paste
1 Cup Fish stock  ( see notes)
A Tin of Coconut milk
100 Grams  Beans, cut into 5 cm lengths
200 Grams  Cherry tomatoes - halved ( see notes)
1 Tablespoon Palm sugar
2 Tablespoons Fish sauce
1 Tablespoon Lime juice

2 Tablespoons Coriander leaves - chopped

1 Teaspoon Cornflour mixed in 2 Tablespoons fish stock

Salt to taste

Method
Place noodles in a large, heat proof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until softened. Drain. Set aside.

Add a 1/2 teaspoon of salt to the prawns and keep aside.

Heat a wok over high flame. Add the oil. Cook prawns, in batches, for 1 to 2 minutes or until prawns turn pink. Transfer to a bowl. Cover to keep warm. 

In the same wok, add curry paste. Cook, stirring, for 2 minutes or until fragrant. Gradually add stock and coconut milk. Bring to the boil. Reduce heat to medium-low. Add beans. Simmer for 3 to 4 minutes or until beans are bright green and tender.  

Return prawns to wok. Add tomato. Simmer for 2 to 3 minutes or until heated through. Stir in sugar, fish sauce and lime juice and cornflour mix.  Stir till the gravy is lightly thick. Taste and then add salt if necessary.  Divide noodles between bowls. Spoon over curry. Top with coriander.  Enjoy.

The next day I had the gravy that was remaining with hard crusted bread, that too tasted divine.

My Notes:

Used the tomatoes available here and chopped  them in big pieces.

Used fine rice glass noodles.

Adjust the curry paste according to your taste or add a chopped red chilly for more spice.

To Make the Fish Stock:  

All the heads and the outer covering of the prawns,  washed them well then added 1.1/2 cup of water and boiled it for 10 minutes.  This was used to make the gravy.

Labels : Fish, Prawns, Rice Noodles, Red Curry Paste, Thailand, Asian Cuisine, Blogging Marathon

This is Day 3 of the Marathon theme Combos from Countries.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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Chicken Rendang with Nasi Lemak

Nasi lemak is a fragrant rice dish cooked in coconut milk and pandan leaf commonly found in Malaysia, where it is considered the national dish. It is also popular in neighbouring countries such as Brunei, Singapore, Indonesia especially in Sumatra and Southern Thailand. Nasi Lemak can be found in the Southern Philippines prepared by Filipino Muslims. Nasi lemak's is versatile, served in a variety of manners, it is served and eaten any time of the day.

Chicken Rendang with Nasi Lemak is a Malaysian dish in which chicken and rice are cooked in coconut milk. To make the Nasi Lemak pandan leaf is used, which I did not use since it is not available here. Must try this dish, you will love the taste,  creaminess of the coconut milk takes this dish to another level.

Ingredients
3 Tablespoons Oil
2 Sticks Cinnamon
1 Whole Star Anise
500 Grams Chicken
1/2 Cup Water
3 Fresh Lime Leaves
Salt to taste
1 Teaspoon Sugar
Grind to Paste

3 - 4 Fresh Red Chillies or according to taste
4 Garlic cloves - chopped
1/4 Cup Lemon grass stems - chopped
1/2 Teaspoon Turmeric
2 Inch Galangal - chopped
5 Shallots
2 Tablespoons Tamarind pulp

Method

Heat oil over the medium heat, add cinnamon and star anise then fry chicken in it until it changes color from pink to white.

Meanwhile make a paste; add shallots, whole red chilies, garlic, lemon grass, turmeric, galangal and water into blender and blend it.

Add paste in chicken and mix it then add 1/2 cup coconut milk and water. Cover and cook about 20 minutes. When Chicken is cooked add remaining milk, again cover and simmer for 5 to 10 minutes. Take care not to break the chicken, which will be extremely tender.

Now let's make the.....
 

Nasi Lemak

Nasi in Malay is rice and Nasi is fatty.

Ingredients

1.1/2 cup Rice - washed
3/4 Cup Coconut milk
1/2 Teaspoon Salt or according to taste
3 Cups Water

A Leaf Lemon Grass- tied in knot

Method

Boil the water in a large pan. When the water comes to a boil add the rice and coconut milk, lemon grass and  salt to taste. Lightly stir it and let it  boil at high heat  till it comes to a rolling boil, reduce the flame and let it cook till done, all the liquid is evaporated .  Remove from heat and leave to stand for 10 minutes. The grains should hold together lightly.  Fluff up the rice. Remove the lemon grass.

Serve the prepared Nasi Lemak with Chicken Rendang, enjoy this amazing dish.

My Notes 
If you do not get fresh red chillies then use whole dried red chili 3 - 4 or according to your taste.

I used tinned coconut milk to make the chicken as well as the rice.

Used short grained rice to make the Nasi Lemak.

This is Day 2 of the marathon - theme Combos from Countries. 

Labels : Chicken, Coconut Milk, Rice, Malaysia, Blogging Marathon, Asian Cuisine

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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