Beetroot Puri

This is another recipe I learnt from my mother-in-law, also my entry for Priya's/Harini's FIC pink/rose event.

Ingredients

• 3 cups wheat flour (atta)
• 1 medium sized beetroot
• 1/2 tsp chilly powder
• 1/4 tsp cumin powder
• Salt to taste
• Water
• Oil
  

Directions

• Grate the beetroot and beat into a paste using a blender
• Add salt, chilly powder and cumin powder to the paste
• Add the wheat flour and just enough water to make a tight dough
• Keep aside covered for about an hour
• After an hour, roll into puris and deep fry in oil

Plantain (Vazhakkai) Roundels

Growing up, plantain was one of the vegetables I sincerely disliked. Four years in the college hostel with its watery dal, half cooked rice and stiff as a frisbee chapattis helped me appreciate my mom's cooking and developed in me a new found respect for all vegetables. I learnt this particular recipe from my mom-in-law and this also happens to be a favorite of my husband.

Ingredients

1. 2 medium Plantains
2. 2 large pods of garlic
3. 1 tsp chilly powder or to taste
4. Pinch of turmeric powder
5. Salt
6. 2 tsp oil
   

Directions

1. Grind the garlic, chilly powder and turmeric into a paste.
2. Peel and cut the plantain into slightly thick round slices.
3. Cover and cook the plantain along with the paste. Take care not to over cook it so that the slices don't break.
4. Heat a griddle with some oil. Spread the plantain on it and roast both sides for couple of minutes.

Goes well with rice and curry.

Broken wheat (Crushed wheat) payasam

Yesterday evening, it was one of those moments when I am suddenly caught up in a desire to dig into some hot dessert. Scrounging my kitchen for ideas, I saw some broken wheat that has been lying around for quite some time now. Broken wheat payasam Satiated my apetite and sure was able to have hot payasam waiting for hubby dear when he returned from work. (He is a baby who likes to be pampered every now and then. Sshhh!)
Ingredients

1. 2 cups broken wheat
2. 1 cup milk
3. 2 tbsp ghee
4. Jaggery
5. 1/2 tsp salt
6. 1/2 cup grated coconut or a handful of cashews & raisins
7. Pinch of cardamom
   
8. Water
   

Directions

1. Heat the ghee in the pressure cooker. Fry the broken wheat for about 5 mins on medium heat. Pour water, cover and cook for 3-4 whistles.
2. When the steam is gone, open the cooker, turn on the heat and add the jaggery and salt. Add some more water if required
3. When the jaggery has melted and the whole thing comes to a boil, add the milk and cook for some more time. Switch off, add the cardamom and stir well
4. In a pan, heat some ghee and fry the coconut till its light brown and crispy. Alternatively, fry the cashews and raisins till the cashews brown and raisins swell up. Add to the payasam. Serve hot
   

Methi (Fenugreek) is well known for its medicinal properties. So, it makes a lot of sense to bring it to the dinner table every once in a while. One of the easiest recipes using methi leaves is probably methi paratha. I like to fry the methi with salt, turmeric, chilly powder and a little bit of garam masala before adding it to the paratha dough. This takes away any raw flavour. Another advantage is this enables you to use the stems as well. Cooking softens the stems so that they don't tear the paratha while rolling.

Ingredients

1. 2 1/2 cups wheat flour
2. Bunch of methi leaves
3. 1/2 tsp chilly powder
4. 1/2 tsp jeera (cumin seeds)
5. A pinch of turmeric powder
6. A pinch of garam masala
7. 1 tbsp yogurt
8. Salt to taste
9. Water

Directions

1. Wash the methi leaves carefully and cut them to small pieces.
2. Heat oil in a pan and add the cumin seeds
3. When the seeds start to splutter, add the chopped methi leaves along with salt, turmeric and chilly powder. Cook covered stirring it occasionally until the leaves and stem (if you have included them) are soft. Add garam masala and remove from the stove. Allow to cool.
4. Add the cooked methi to the wheat flour along with some water, salt and yogurt. You can also add a tsp of oil. Knead to form a firm dough. Keep this dough covered for 1 hour. You can lightly smear oil on the surface of the dough to keep it from drying.
5. Roll them into parathas and cook them on a griddle, applying oil on each side.