I bring to you a very yummy dinner menu from Lakshmi's Kitchen. We meet a few people in our life, with whom we seem to connect so well, and it feels like you have known them for ever. Lakshmi is one such person for me. After persistent efforts, I could get her to send in a recipe with a pic for my recipe box a.k.a. The food blog-avial n rasam :)
Here is what she sent me...:)
Pumpkin Chapathi
Ingredients:
•1 medium-sized cooked, peeled and well mashed yello pumpkin
•2 tsps coriander powder
•1 tsp cumin powder
•1/2 tsp cumin seeds
•1/2 tsp turmeric
•1 tsp olive oil
•Salt to taste
•3 tbsps finely chopped coriander leaves
•2" piece of fresh ginger grated fine
•4 cups whole-wheat flour
•Water to mix (1/3 cup of water)
Method
•Mix all ingerdients (mashed pumpkin, coriander and cumin powders, cumin seeds, turmeric, salt to taste, chopped fresh coriander and grated ginger) into a large mixing bowl.
•Add the wheat flour, oil to all the ingredients (except the water) and prepare a dough of the mixture.Mix together very well
•Now slowly add water, a little at a time and knead well to make a smooth dough, Cover and set aside for an hour.
•Divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks.
•Very lightly flour a rolling board and roll each ball into a round or triangle shaped piece. I always prefer to add more olive oil when I roll my chapathi
•1 medium-sized cooked, peeled and well mashed yello pumpkin
•2 tsps coriander powder
•1 tsp cumin powder
•1/2 tsp cumin seeds
•1/2 tsp turmeric
•1 tsp olive oil
•Salt to taste
•3 tbsps finely chopped coriander leaves
•2" piece of fresh ginger grated fine
•4 cups whole-wheat flour
•Water to mix (1/3 cup of water)
Method
•Mix all ingerdients (mashed pumpkin, coriander and cumin powders, cumin seeds, turmeric, salt to taste, chopped fresh coriander and grated ginger) into a large mixing bowl.
•Add the wheat flour, oil to all the ingredients (except the water) and prepare a dough of the mixture.Mix together very well
•Now slowly add water, a little at a time and knead well to make a smooth dough, Cover and set aside for an hour.
•Divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks.
•Very lightly flour a rolling board and roll each ball into a round or triangle shaped piece. I always prefer to add more olive oil when I roll my chapathi
Beet Dry Curry
Beetroot(I used 4 medium)
Salt to taste
pepper powder - 4tablespoons
Diced Tomatoes - 1 cup
Diced Onions - 1 cup
Seasoning:
Channa Dal - 1 tsp
Urad Dal - 1 tsp
Curry leaves a few
Slit Green Chilli - 4
Oil - 1 tsp( I use Extra-Light olive oil)
Mustard- 1 tsp
Cumin - 1 tsp
Asafoetida - a pinch
Cloves 2
Cinnamon 1tsp
Fennel Seed 2tsp
Method
Salt to taste
pepper powder - 4tablespoons
Diced Tomatoes - 1 cup
Diced Onions - 1 cup
Seasoning:
Channa Dal - 1 tsp
Urad Dal - 1 tsp
Curry leaves a few
Slit Green Chilli - 4
Oil - 1 tsp( I use Extra-Light olive oil)
Mustard- 1 tsp
Cumin - 1 tsp
Asafoetida - a pinch
Cloves 2
Cinnamon 1tsp
Fennel Seed 2tsp
Method
- Pressure cook Whole Beets till soft
- Peel the skin and chop, then Grate the Beet root
- Chopping beetroot is really tough before Cooking( I prefer to pressure cook it first)
- If you do not like to cook it with the skin on, you can quickly remove the skin and cook the whole beets.
- Heat oil, add all seasoning ingredients , When the mustard pops, add the curry leaves and chopped beetroot.
- Fry together and cook with a low-fire for 10 minutes
- Finally add Diced tomatoes and Onions together and cook it for 3 minutes. I do not cook tomatoes and onion too much for this dry curry. I like the fresh onion smell in my curry.
Yummy!
