Moong dal sprouts and dil leaves parathas (leftover rajma/dal/subzi ka parathas)

Dal vegetables dill leaves parathas. I have added few scoops of whole wheat powder, leftover moong dal sprouts cooked with vegetables, finally added a handfuls of chopped fragrant dill leaves. The result is whole, nutritious, soulful parathas.

Served parathas with pickle, curd and fruits. 

Whole wheat atta, subzi(made into a coarse paste) chopped coriander and dil leaves, other spices just before kneading. 

Soft dough, ready for making parathas. 

Adding leftover subzi, dal, chopped coriander leaves, dil leaves, other spices. 

Whenever I make rajma or dal the next day add the leftover in whole wheat atta and make soft, tasty parathas. That goes undoubtedly the best part of the breakfast menu, where you can make your children eat a variety of dals and vegetables which they generally eat very less quantity when served as side dishes.

Paranthas 

Ingredients 

3 scoops whole wheat atta

1 cup leftover dal, rajma, mixed vegetables subzi 

1/4cup chopped fresh greens, coriander leaves, methi leaves and dil leaves (whichever is available with you) 

1tsp red chilli powder 

1/2 tsp coriander powder 

1/2 tsp jeera powder 

1/2 turmeric powder 

Salt very less, if required as subzi,dal have enough salt. 

1 tsp gingly oil or desi ghee 

Method 

*In a large bowl add all the ingredients. 

*Make sure you smash rajma

*If it's leftover vegetables give a quick run in the mixie before adding to attta, for lump free parathas. 

*Knead by adding very less water to a soft dough, remember water from leftover rajma/dal/subzi is sufficient for kneading a soft dough. 

*Keep aside for half an hour. 

*Roll out parathas using a rolling pin/bellan. 

*In a thick tawa preheated tawa gently place parathas, cook both sides, spread gingly oil or ghee and flip the parathas, cook until golden brown. 

*Serve with pickle, butter and curd. 

*Its best suited for lunch box and travel. 

*Please try and leave a comment. 

Minestrone soup with legume and cheese

https://jayanthisindianrecipes.blogspot.com/2015/02/ingredients-1-carrot-1-radish-10-long.html?m=0

We relish soups, Aru loves minestrone soup on winter evenings. Today I had all her favourite vegetables, broccoli, mushrooms and zucchini. I have created this dish from scratch, making the flavourful tomato sauce by adding fresh oregano, basil and dried rosemary. 

The basic recipe remains the same. Instead of macroni or pasta, I used spegatti. 

INGREDIENTS:

1 Carrot
1 Radish
10 Long Beans
1 Corn cob(preferably American Corn)/frozen corn kernels
100g pasta
2 tbsp Tomato Paste
2 Tomatoes
1 Capsicum
1 Potato
Water
Olive Oil
1 tbsp Butter
1 tbsp Parmesan Cheese

According to your taste:

Salt
Pepper
Thyme
Rosemary
Parsley
Oregano
Fresh Basil

Method 

Dice the carrots, radish and capsicum and potato into cubes
Cut the long beans horizontally (about 5mm)
In a pot, boil the pasta until cooked, and strain out the water. keep it aside.
Cut the cob length-wise, so as to obtain corn kernels.
Chop the tomatoes, and blend them, to form a paste. It should not be too runny.

In a saucepan, put in tomato paste, and the FRESH tomato paste. Add water. Do not be hasty about the amount, because on heating it will slowly reduce.

When it starts to boil, take it off heat, and add the spices, according to your preference. Leave it to cool, and heat it again. It will reduce some more.

In another pan, put about 1 tbsp of olive oil, and add in the vegetables, and a few basil leaves. Do not add the capsicum. Add about 1 cup of water, and half a tbsp of butter and cover the pan with a lid. allow the vegetables to simmer for about 15 minutes, or until cooked. Add the spices into this too.

Into the Tomato reduction, add the other half of the tbsp of butter. Keep it aside.

In a third pan, Pour in a tbsp of olive oil and toss in the pasta. add in spices again. It seems like a lot, but you must remember each of the three(tomato reduction, vegetables and pasta) individually have a minimal amount. After the pasta is well coated, keep it aside.

By now, your vegetables would probably be cooked. Add in the chopped capsicum and stir for about a minute. Put the tomato soup back on heat, and into it add the vegetables(there will be some leftover stock,you can add this in the soup too, or you can keep it for future use.) and the pasta. Garnish it with Parmesan and chopped Basil.

Stir the mixture for about 2 minutes, take it off heat and serve hot.

TIPS:

-You can add an onion if you like. Make sure you caramelize it first, though.
-It's better to keep tasting, so that you can check the balance of the spices.

For today's recipe I have used 1 large zucchini, 1 small broccoli and 200 grams mushrooms, 3 garlic, 1 onion. A handfuls fresh oregano, red amaranth and malabar spinach. Rest all the ingredients and spices remain the same. Ah yeah, we have used cheese slices instead of parmesan cheese. 

Minestrone soup with lentils legumes and cheese

It's a one pot meal which requires little bit of a preparation. I have soaked 16 lentils and lugumes for about 5 hours and cooked it in pressure cooker for 3 whistles.

Cooked spegatti separately.by adding little salt.

Vegetables are cubed and broccoli florets are separated. Onion and garlic is sautéed in olive oil, vegetables are added and cooked till tender.

Finally all are mixed in tomoto basil, oregano sauce and garnish with sliced cheese.

Recipe link

http://jayanthisindianrecipes.blogspot.com/2019/11/minestrone-soup-with-legume-and-cheese.html

#minestrone #soup #simplefood #soulfulfood #soulful #foodie #freshfood #simplefood #homechef #homemade #homefood #food #delicious #chefclub #chef #oregano #basil #rosemery #tomatoes

The dish is served. Minestrone is ready to devour. 

Final touch a few sheets of cheese slices thinly cut and added

Adding the greens to tomato sauce. 

Roughly chop oregano, red amaranth and malabar spinach. 

cube the vegetables, make florets from broccoli, I have used the peeled stem and florets. 

Recipe 

https://jayanthisindianrecipes.blogspot.com/2015/02/minestrone soup/ingredients-1-carrot-1-radish-10-long.html?m=0

Red rice puttum kadalayum( Traditional breakfast, rice cake and black chana)

As a Keralite my love for puttu kadala is a universal truth! I can eat the soft, tender well steamed rice cake(puttu) at any hour of the day!

Well, making the flavourful delicious kadala curry is bit laborious but worth every bit. 

Today trying to add a little more protein to the red rice powder, I have roasted it, add a little ghee, grated coconut and one green chilli, a cup full of green moong dal sprouts. 

Burnt garlic spegatti soup

A nutrious, simple and delicious soup made with less ingredients, and served hot is a blessing on a hungry evening, after college meal. Its less calories, filling and made within just 10 minutes. Surprised!

Here you go, the recipe requires a few basic ingredients, a little spegatti, one onion, garlic, one broccoli, 100 grams fresh button mushrooms, one green chilli, a tiny piece ginger a little salt and hand crushed pepper. 

Burnt garlic spegatti soup

Ingredients 

1 small fresh broccoli florets

100 grams fresh button mushrooms 

1 green chilli slit

1/2 inch piece ginger, thinly sliced 

50 grams spegatti broken into half

1 small onion 

2 garlic 

Salt as required 

1/2 tsp hand crushed pepper 

Method 

* Wash, cut broccoli into florets, remove skin and thinly slice the tender stem. Keep aside. 

*Wash and remove mud and dirt from mushrooms, cut into halves. 

*Slit the green chilli

*wash, clean, remove skin from ginger and thinly slice it. 

*peel and cut garlic and onion into small pieces. 

*In a heated pan pour 1 tsp olive oil, add onion and garlic, saute for a while, we want the garlic to be roasted and burnt. Once it's turned into golden brownish add ginger, green chilli, mushrooms and broccoli. Mix in, cook for two minutes. 

*Add 3 cups of boiling water and add broken spegatti, Close and cook for 4 minutes. Check whether the spegatti is soft and cooked. 

*Turn off stove, add salt and crushed pepper, serve hot. 

*you can add soy sauce or any other sauce of your choice. I like it very basic where We get to taste the crunchy vegetables and soft mushrooms. 

Peas paneer burnt bell peppers subzi

I love the #burnt smell of #vegetables in peas paneer subzi, It's a very simple way add zing to your dishes, the smoky, firey flavour and the tender vegetables roasted directly on fire. Give it a try, I am sure you will enjoy it.

PEAS PANEER SUBZI 

Ingredients

200 gram #paneer cubed

1 cup peeled #peas

3 large #tomatoes

2 medium sized onions

2 green chillies

1 green bell peppers

1/2 tsp red chilli powder

1/2 tsp turmeric powder

1/2 jeera powder

1/2 tsp dhaniya powder

Salt as required

Method 

* peel onions and keep it directly on the fire. 

*Arrange tomatoes, bell peppers and green chillies on the burner use a grid if required, I have used them. 

*It will take about 3 minutes to get the vegetables burn. You can peel off the tomatoes and Bell peppers if you want. 

 * cube paneer 

*In a heated pan, add oil green peas, cubed paneer and saute for a while. 

*Remove the vegetables from fire, let them cool, use a knife to cut them and add to paneer, saute for 1 minute. 

*Add all dry masalas, adjust salt and serve hot. 

*Serve with phulkas, its really delicious.

Dal chawal (Paruppu sadam)

All of us love simple food, don't we?

Here is a simple meal I loved to cook on a busy day, it's quite comforting meal. 

For Dal chawal 

Moong dal 1 cip

Basmathi rice 1/4 cup

Green chilli 1 no

Ginger a tiny piece grated

Heeng a pinch

Turmeric powder a pinch

Salt as required 

Tomato 2 large( I like the dal chawal to be tangy) 

For the tempering 

Ghee 2 tsp

Jeera 1/2 tsp

Red chilli broken 1

Garlic 2 pods optional 

Method 

*Wash rice and moong dal separately, keep aside. 

*Chop green chilli(I slit the green chilli) grate ginger and keep aside. 

*Wash and chop tomatoes, I slit them into four and cook it whole, later once dal chawal is done, I smash and blend it to the dal chawal. 

*In a pressure cooker add all the ingredients mentioned in the dal chawal, add 3 to 4 cups of water and cook for 2 whistles. 

*Open lid, smash all the ingredients into a soft consistency, adjust salt. 

*In a small pan pour ghee, add jeera, red chilli and allow jeera to splutter. Pour it on top of the dal chawal, serve with pickle of your choice, relish, its yum! 

Banana smoothie

Making milk enjoyable for children.

Banana milk shake with chocolate.

I have used a few ripe yelaki bananas and chilled milk, sugar and blend it into a smoothie. Finally drizzled a little cadburys chocolate powder.

Banana smoothie with milk and chocolate

Ingredients

2 cups of milk

6 small ripe yelaki bananas

3 tsp sugar

2 tsp chocolate powder

Tips

Use little over ripe bananas.

Add chocolate powder for garnish.

Method

*In mixer jar add bananas, milk, sugar and blend to a smoothie.

*Pour it in glass jars or tall glasses. Garnish with chocolate powder. Serve.