Weekend Lunch Series: Rajma & Paratha

A simple lunch of Rajma and yeasty Parathas makes up this weekend's lunch series. A real quick post, I am still working on the "Spring Fling Roundup". Choosing the winner is quite tough! I need some more time, but I promise to have the roundup by next week.

Meanwhile, here is a very easy recipe for the busy weekends, make it even easier by using canned Kidney beans.

To make the Rajma:

• 2 cups dry Rajma ( Red kidney beans) - You can use Canned Dark Red Beans instead.
• 1/4 tsp of Turmeric powder
• 1 Onion, chopped
• 2 Garlic cloves, chopped (optional)
  
• 1 inch piece ( roughly) Ginger, chopped
• 3 Green chillies, or 2 jalapeños, chopped
• 3 Tomatoes, chopped
• 1/2 tsp Coriander powder,1 tsp Red chilli powder, 1tbsp Rajma Masala ( I use Roopak brand)
  
• 2 tbsp Oil- I use Corn Oil
  
• Handful of Cilantro leaves- chopped

If using the dried beans, soak rajma overnight. Wash and pressure cook the rajma. Keep aside. If using canned ones, make sure to drain the liquid and rinse really well.

Heat oil in a pan, add ginger, garlic and chillies. Fry until they turn brown. Add onions and tomatoes. Cook until the oil starts leaving the sides of the pan.
Add salt, turmeric powder and mix well. Add the boiled rajma, red chili powder, coriander powder, Rajma masala and stir. I use the "Roopak" brand of Rajma Masala, use any other brand you like, but I do prefer this brand, it has an authentic Dhaba flavor, which I love. No, this is not a paid advertisement. :)

Lower the heat and cook until a thick gravy is formed.
Remove from the heat. Garnish rajma with Cilantro leaves and savor each bite. This recipe is really good, I can eat this Rajma curry the next day by itself when all the flavors have had a chance to blend in.

Parathas:

• 1 cup: Whole wheat flour
• 1/2 cup: All Purpose Flour
• 1 tbsp: yeast mixed with a pinch of sugar and a little bit of hot water
• Salt: to taste
• 1 tsp: Oil
• Hot water or Milk: to knead the dough

Mix the flours together, add the oil and a little salt. Mix a little bit of yeast with some hot water and sugar. Let the yeast do its work, when it foams, add this mixture to the flour. Gradually, add the hot water or milk and make a pliable dough. Let this dough rest for at least an hour. Make Parathas as usual. These are really tasty, the yeasty flavor goes really well with the spicy Rajma curry. Do try them for a nice variation to the usual combination of Rajma-Chawal.

Meanwhile, Check out the Indian Spiderman "Makkad-Man"- TOO funny. Have a nice weekend!

Gujarati Series-Phulka Rotlis and Turia Shaak

Several readers have asked me post some authentic Gujarati style curries,daal and phulkas...this post is for all those who have an interest in making Gujarati food at home...I really like getting requests for recipes,that means that I have active readers who regularly visit my blog...It is indeed very encouraging. So, thank you and keep those lovely e-mails coming. Today, I present to you my way of making the softest,puffiest rotlis..or phulkas as they are popularly known and a recipe for Gujarati style Ridege Gourd curry.


For the Rotlis or Phulkas, you will need:
1.5 cups wheat flour, use a good brand- I use Suraj Atta.
Enough hot water or Milk- to knead the dough into a smooth ball.
1 tsp oil.

I have finally found the ways to make the softest rotis. One: making the dough well ahead of time and letting it rest. I often make it a few hours in advance, or even in the morning. Two: using milk in place of water for a Calcium boost, you will not only get the benefits of the milk, but will get the softest rotis. If you prefer not to use milk, use hot water and when ready to roll out the rotis, add a few drops of milk to knead the dough towards the end. This will work too.
Roll out into thin rounds after giving the dough a good knead. Make sure the pan is on a medium high heat. Put the rolled out roti on pan, keep turning the rolled out rotli in a circular motion to ensure that the bottom gets cooked evenly. Flip the roti over, get a stovetop grill,and place on the element, put the roti on top and press down on the sides so that it will puff up. With a pair of tongs, take the roti off the grill and then butter it. Store in an air-tight container. I prefer to use a margarine with Omega-3 in it as a spread on the rotis,especially for the kids. I eat mine without any ghee or margarine on it though. Margarine with omega-3 acids is healthier and it also keeps the rotis soft. Make all the rotis in the same manner and store in an air-tight container.

To make the ridgegourd curry:

Take 1 packet frozen ridge gourd or if you are lucky, fresh ridgegourd-cut into chunks,
1 medium tomato-chopped, jeera seeds, oil, hing(asafoetida), 2 garlic cloves-chopped -for the tempering,
turmeric powder,salt, a pinch of sugar, chili powder, dhania-jeera powder, 1 clove garlic-grated.

Heat oil in a wide pan, add jeera seeds, garlic and the hing. Add the ridgegourd pieces. Add the turmeric and tomatoes and cover the pan. After 7-8 minutes, add the rest of the spices and the grated garlic for more flavor. Cover and let it cook until done. Serve hot.

I served: turia shaak (ridgegourd), Bhinda (okra), Gujarati Daal, rotis, rice and yogurt for a complete meal.

Next in the series, I will post the recipe to make the traditional Undhiyu.

Zucchini Thepla

Aahh..the weekend brunch..... Weekends are special to many of us since the whole family is home isn't it? I wasn't so lucky for the last few years though. I used to work every single weekend at the hospital in the Cardiac Surgery Unit and that meant only one thing - we were busy! I used to work long hours, often leaving the house at 600am and getting home around 800pm. I loved my work but I also missed out on many family events and gatherings. But that's life.....
I am fortunate now to have the weekend to spend with my small family...and of course, feed them to my heart's content..so every weekend, if we don't have major plans, I try and come up with something *different*. Past weekend, I did just that, and I made "Zucchini Theplas". Here is my recipe for these wonderful and unbelievably soft theplas.

You will need:
2 medium Zucchinis- grated, 2 cups whole wheat flour, Salt, turmeric, 2 tbsp Besan flour, Ginger-garlic-jalapeño paste, Cilantro leaves, a pinch of sugar, oil.

Grate the zucchini, make a paste out of ginger,garlic and the jalapeños. Set aside. In a bowl, combine the wheat flour,besan,cilantro, and all the other spices. Add the zucchini and GGJ paste. Knead a semi- stiff dough using very little water. You can add some sour yogurt for some tartness if you would like.









Now, take some flour and roll out into rounds. Place the rolled out thepla in a pan and cook it like you would a 'paratha'. That's it! Enjoy these soft and tasty theplas with yogurt, pickles,
or just tea/coffee for a weekend treat.

Hope you will try these sometime! I'll be back next time with a recipe for Mexican Grilled Chimichanga.

Music of the Moment: "Raag Mishra Khamaj" -Pt.S.Sharma