Hummus Paratha / Hummus Lacha Paratha / Hummus Lachha Paratha

Hummus Paratha

Ingredients for the dough
Wheat flour - 2 cups heaped
( i have used multi grain atta)
Salt to taste
Oil - 1 tsp
Water as needed to make the dough
( Take wheat flour,oil and salt in a bowl,pour water little by little and form a soft dough.Divide the dough into equal size balls )
Ingredients to sprinkle on paratha
Kashmiri red chilly powder as needed
Jeera powder as needed
Turmeric powder as needed
Kastoori methi as needed
Hummus - 8 tsp
( I used store bought)
Oil - 2 tbsp
Other ingredients
Oil as needed to cook the paratha
Method
Dust the board with some flour and roll out a ball of dough into a thin paratha.
Brush some oil on top and spread hummus evenly sprinkle some red chilly powder,jeera powder,turmeric powder and crushed kastoori methi,using your fingers spread the masala powders evenly on the paratha.
Dust some flour on top and from one corner start to pleat the dough till you reach the end.Slightly stretch the pleated dough and roll it into a coil and tuck the end under the coil and press.
Dust the coil with flour and gently roll it out to a semi thick paratha.Do not give pressure while rolling.Heat a tawa cook the paratha both sides till crisp,flaky and brown by adding oil around.
Enjoy these paratha with pickle or curd.

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Quinoa Urad Dal Kanji / Quinoa Ulundhu Kanji / Quinoa Kanji

Quinoa Ulundhu Kanji

Ingredients
Red quinoa - 1/2 cup
Whole green moongh dal - 1/8 cup
Whole black urad dal - 1/3 cup
Vendhayam / Methi seeds / Fenugreek seeds- 1 tsp
Salt to taste
Garlic - 4 cloves
Ghee - 1tsp
Jeera/Cumin seeds - 1 tsp
Curry leaves few
Freshly grated coconut - 6 tsp
Water - 6 cups

Quinoa Urad Dal Kanji

Method
Heat a pressure cooker add the urad dal,moongh dal and dry roast till colour changes.Add the quinoa and roast till just hot.
Add methi seeds,garlic,coconut and water,pressure cook till soft.Cool and open the pressure cooker lid add salt and mash the kanji using a ladle or masher.
Heat ghee in a pan temper with jeera and curry leaves,pour the tempering into the cooked kanji and mix well.
Serve hot with any thogayal/chutney of your choice or mor milagai or papads/appalams.


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Coriander Leaves Podi / Kothamalli Podi / Kothimeera Podi

Kothamalli Podi

Ingredients
Coriander leaves/ Kothamalli - 1 big bunch
( wash the coriander leaves chop and spread it on a towel,leave it for 4 to 5 hours at room temperature for the leaves to shrink )
Channa dal - 1/8 cup
Urad dal - 1/4 cup
Red chilly - 4
Kashmiri red chilly - 4
Tamarind - little smaller than a gooseberry
Salt to taste
Hing - 1tsp
Turmeric powder - 1/2 tsp
Jaggery - 1/4 tsp
Oil - 3 drops
Method
Take a pan add few drops of oil add urad dal,channa dal and red chillies fry till light brown.
Remove it to a plate now add the coriander leaves and in low flame saute for a minutes and switch off the stove.Do not fry till colour changes or crisp.
Take a blender add the fried dals,red chilly,salt,jaggery,hing,tamarind and turmeric powder grind to a coarse powder.Add the coriander leaves and pulse it once till everything is combined.
Store it in a clean jar in fridge.Enjoy this podi mixed with rice and sesame oil.

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Rava Puttu Recipe / Sooji Puttu Recipe / Rava Kuzhal Puttu / Semolina Steam Cake

Rava Puttu

Ingredients
Rava/Sooji/Semolina -1 cup
(roast it till its slightly warm,do not burn them)
Grated coconut-1/2 cup
Salt a pinch
Sugar to your taste
Cardamom powder-1/2 tsp
Water as needed

Rava Puttu

Method

Mix salt,grated coconut to the roasted rava,sprinkle water little by little till it resembles bread crumbs.Read notes to get perfect puttu.
Boil water in the puttu vessel, add a teaspoon of coconut at the base and then put the rava mixture on top.Do not fill till the top and press, cover and steam for 5 minutes.
Remove from the mould & place it on a plate sprinkle water on top of the puttu,it will start crumbling by itself.Mix the mixture well to make sure its wet.
Now fill the mixture again into the puttu mould cover and steam for another 3 minutes or till puttu is cooked,switch off the stove.
Before serving mix sugar, cardamom powder & serve it hot or enjoy the plain puttu with any curry you wish.

Note:
a) Do not add too much water to the puttu,sprinkle very little water otherwise the mixture will become a lumpy and sticky.The mixture must resemble like bread crumbs.
b) If your mixture looks very dry then pulse it once in the mixi and then steam.
c) Today i added a teaspoon more water so the texture was little different,so be careful while adding water.

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Saffron Lemonade / Saffron And Cardamom Lemonade / Homemade Saffron Lemonade

Saffron Lemonade

Ingredients
Cold water - 2 cups
Lemon large - 1/2 squeeze out the juice
Sugar or Honey as needed
Salt a pinch
Crushed cardamom seeds  - 4
Saffron strings - a generous pinch
Ice cubes
Method
Pour water in a glass add sugar,lemon juice,salt and crushed cardamom,mix well till sugar dissolves.
Add the saffron strings and ice cubes,serve chill.
Enjoy this refreshing summer drink.

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Beet Greens Rice / Beetroot Leaves Rice / Beetroot leaves Pilaf / Simple Beet Leaves Rice

Beetroot Leaves Pilaf

Ingredients
Olive oil - 6 tsp
Cooked Basmati rice - 2 cups
( Do not over cook and break the rice ,they must be separate)
Salt & Pepper powder to taste
Chilly flakes - 1 tsp
Chopped garlic - 4
Chopped onion - 1/4 cup
Chopped beetroot leaves - 4 cups
Method
Heat oil in a pan add onion and garlic fry till onion changes colour. Add the chopped beetroot leaves and saute till leaves are cooked.Add the seasonings,chilly flakes and mix well.
Lastly add the cooked rice and gently toss till everything is combined.
Switch off the stove and enjoy with any raita.

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Tzatziki Recipe / Greek Tzatziki / Easy Tzatziki Recipe / Greek Cucumber Raita / Greek Cucumber Dip / Easy Dip Recipe

Tzatziki

Ingredients
Greek curd - 1&1/4 cup
( I used homemade thick curd)
Salt to taste
Freshly crushed black pepper - a pinch
Grated garlic - 3
Lime juice - 2 tsp
Olive oil - 1 tbsp
Chopped dill leaves - a handful
( I used chopped coriander leaves as i did not have dill)
Grated cucumber - 1/2 cup
( peel the cucumbers grate and squeeze out the water and use)
Method
Take a wide bowl add the curd,cucumber,salt,black pepper dill leaves,garlic,1 tsp olive oil and lime juice give a nice mix.Cover and keep it in fridge for at least 2 hour
Just before serving drizzle the remaining olive oil on top of the dip and sprinkle some paprika powder and serve along with pita bread.

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Jasmine Flower Tea / Jasmine Tea / Malligai Poo Tea / Mallipoo Tea

Jasmine Tea / Mallipoo Tea

Ingredients
Water - 1 cup
Cardamom crushed - 1
Tea powder - 2 tsp
Sugar - 1 & 1/2 tsp
Hot milk - 1 cup
Fresh arabian Jasmine flowers - 10
Method
Pour water in a saucepan add the tea powder,jasmine flowers and crushed cardamom,bring it to a boil.Now add the hot milk and sugar bring once again to a boil and switch off the stove.
Filter and enjoy this tea!

Note:
Instead of white sugar you can replace with honey,palm or brown sugar,

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Bengali Luchi Recipe / Luchi Recipe / Luchai Puri Recipe

Luchi

Ingredients
Maida / All purpose flour - 2 cups

Salt to taste

Sugar-1/8 tsp
Oil - 6 tsps for the dough

Warm water-required amount to knead the dough
Oil to deep fry

Luchi

Method

Take a bowl add the flour,salt & sugar pour warm water little by little & knead it to a dough.The dough should not be too stiff nor too soft (harder than chapathi dough).Cover and rest the dough for 10 minutes.
Make equal sized small ball from the dough.Apply some oil to your working place & roll them out into a semi thick circles.The luchis should not be too thin.
Heat oil in a pan,once its hot slide the luchi from the side into the hot oil.
Now press the luchi slightly with a spoon,this helps them to puff up.turn other side & cook.
Once done remove them on a paper towel to remove excess oil.
Serve it hot with any gravy you like.

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Garlic Paratha / Garlic Lacha Paratha / Garlic Lachha Paratha / Lachha Paratha

Garlic Lacha Paratha

Ingredients for the dough
Wheat flour - 2 cups heaped
( i have used multi grain atta)
Salt to taste
Water as needed to make the dough

Ingredients to sprinkle on paratha
Kashmiri red chilly powder as needed
Jeera powder as needed
Turmeric powder as needed
Salt to taste
Finely chopped Garlic - 8
Finely chopped spring onion - 1/4 cup
Melted butter - 2 tbsp
Other ingredients
Oil as needed to cook the paratha

1st method to roll paratha

Method
Take wheat flour and salt in a bowl,pour water little by little and form a soft dough.
Divide the dough into equal size balls.Dust the board with some flour and roll out a ball into a thin paratha.Brush some melted butter on top and sprinkle some red chilly powder,jeera powder,turmeric powder and a pinch of salt,using your fingers spread the masala powders evenly on the paratha.
Dust some flour on top and from one corner start to pleat the dough till you reach the end ( see picture).Slightly stretch the pleated dough and roll it into a coil and tuck the end under the coil and press.Sprinkle some garlic and spring onions in the middle of the coiled dough and press,dust the coil with flour and gently roll it out to a semi thick paratha.Do not give pressure while rolling.

2nd method to roll paratha

Second method is once the dry masalas are spread on top of the paratha sprinkle the garlic and spring onions,dust it with flour and pleat,roll it into a coil and gently roll out to a paratha.
Heat a tawa cook the paratha both sides till crisp,flaky and brown by adding oil around.
Enjoy these paratha with pickle or curd.

Garlic Lachha Paratha

Note:
a) Do not roll the paratha hard then you layers will not be visible.
b) Instead of spring onions you can add kalonji seeds.
c) You can add ghee instead of butter in this recipe.

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