Jul 11, 2008

Recipe - Ministorne soup

Recipe - Minestrone Soup with vegetables and awards


 



Summary:


Black beans have high level of protein, minerals and dietary fiber. The soluble fiber helps stabilize the blood sugar level and lower risk of heart disease.



Vegetable soup with pasta or sandwich is something, I cook regularly for dinners. I get my family to eat their veggies and protein in one meal. It helps them eat warm lunches/dinners during cold winter. Makes a very nutritious dinner with some salad or pasta in the side.



Thank you for all the awards showered.  I have been taking it easy as it is summer vacation for my kids and currently we are on vacation in LA. So will take a while to get back to the routine.




The big bear hug from Andhra flavours:

I would like to pass it on to SMN , Kamala, Asha and Rekha




Blogging with a purpose from Priti of Indian khana :


I would like to pass this on to Divya Vikram, Ramyabala ,Roopa ,Sagari




Ingredients:



  • Black beans - 1/2 cup uncooked (1 cup canned or frozen)


  • Onion - 1/4 cup

  • Celery - 1/2 cup

  • Bell pepper - 1/2 cup

  • Yam - 1/2 cup

  • Zucchini - 1/2 cup

  • Green beans - 1/2 cup

  • Tomato - 1 cup (1 large tomato)

  • Spinach - 1/2 cup (frozen or any fresh greens)

  • Garlic - 2 or 3 cloves (according to taste)

  • Bay Leaf - 1 small

  • Whole Cumin - 1/2 teaspoon

  • Water - 4 cups

  • Salt - 3/4 teaspoon

  • Black Pepper - 1/4 teaspoon

  • Ground Cumin - 1/2 teaspoon

  • Butter/Ghee/Olive Oil - 1 teaspoon

  • Lemon Juice - according to taste (optional)



Process


Preheat butter or olive oil in a soup pot or pressure cooker, splutter whole cumin seeds, add bay leaf.  Add
finely cut onions, celery and garlic and stir till aromatic.

 

Add all
the veggies, tomatoes, ground cumin, black pepper and salt.



Add 4 cups of water, spinach and cooked black beans/canned beans, bring to boil, lower heat and cover the dish, let it cook until cooked black beans are fully cooked with vegetables (20minutes).  Turn off the heat.



Add little lemon juice (optional).  Serve
hot.



Preparation time 30 minutes

# Servings: 4 - 6







Jul 1, 2008

Recipe - Chard parata/Akkura rottelu

Chard leaves paratas

Summary

Swiss chard is one of the most powerful anti-cancer foods. It has an excellent combination of phytochemicals, chlorophyll, other plant pigments, and soluble fiber. It also contains a generous amount of Vitamin K that is especially beneficial in the maintenance of bone health. Whole wheat flour has good dietary fiber. The combination is a healthy and nutritious meal.

Parata can be served as breakfast/lunch/dinner. My family enjoys paratas of any kind. Spinach can be used as variation for Chard leaves.

Ingredients:

  • Wheat flour - 2 cups
  • Chard leaves - 2 cups
  • Green Chillies - 3 small Indian chillies
  • Carom seeds (ajwain) - 1 teaspoon
  • Salt - 1 teaspoon
  • Water - 1 cup
  • Cilantro - 1/4 cup

Process:

Knead all the above ingredients together except salt, slowly adding water to the flour. It's better not to add all the water into the flour. After the dough is kneaded, take a teaspoon of oil in your hand and apply it all over the dough. Set the dough aside for 20 - 30 minutes before making roti.

Method to roll Parata:


Get the tools ready - Tawa on the stove with medium high temperature. Rolling pin to make/roll rotis. All purpose flour in a 3/4 plate to lightly flour the dough in between during rolling the roti. Grilling rack if you are not using a gas stove. Tongs to flip the roti on the tawa and on the grilling rack. Make a big lemon size ball out of the dough.


Slightly flatten the ball sized dough and dip the flatten ball in the all purpose flour plate which is placed in the side. Place it on the lightly floured/clean surface and slowly roll the dough in a circular motion from the center. Make sure not to apply too much pressure while rolling. Apply ghee on the half rolled roti, sprinkle a pinch of salt.

Roll or fold it back in desired shaped. Layered folding of the dough results in fluffy and layered parata.

Continue rolling and lightly dust the roti/parata with flour if the parata is sticking to the surface. Too much dusting may spoil the taste of the parata too. It is important to roll the dough on one side only. Soon you will see the small ball of dough expand to 3 inches in diameter (just like a disc).

Method to cook Roti/Parata:

Preheat the tawa/cast iron pan on medium high. Transfer the ready parata on to the pan and wait for 10-15 seconds. You will see small bubbles forming on the parata.

Flip the parata on to the other side and wait for 15 - 30 seconds.

Apply ghee/clarified butter. Cook both sides of the roti and ensure parata is well cooked.

Serve hot with any spicy pickle, curry or yogurt in the side.


Preparation time - 10 - 20 minutes

# Paratas: 10 (depending on the size)

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Disclaimer

Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.