*Hari-Bhari Roti

I love to experiment with food and try out new recipes. Its so much fun...and when the recipe turns out good it makes me feel so good and I get encouraged to keep on experimenting with different types of food.

When I heard about Roti mela, I wanted to send a recipe which is different,tasty and nutritious too. Taking this inspiration I decided to make this recipe which turned out very well. I am so happy to send it to the Roti mela hosted by Srivalli of Cooking 4 all seasons blog.

I am also sending this recipe to Original recipe by Lore of Culinarty.

Hari-Bhari Roti

Ingredients

• Wheat flour 2 cups
• Oil 2 tsp
• Spinach leaves, chopped 1 cup
• Onion greens,chopped 1/2 cup
• Ginger a small piece
• Garlic 2 pods
• Green chilly 1
• Turmeric powder 2 tsp
• Salt to taste

Method

• Make a paste of spinach, onion greens,ginger,garlic,green chilly and salt. (Don't add extra water)
• Knead a firm dough adding the above paste to wheat flour,oil mixture .(If needed add water.)


• Roast the roti on a tawa or girdle.
• Serve this Hari-Bhari roti with potato sabji or any other vegetable of your choice.
  

You can also make paranthas instead of roti.

Serves 2-4

*Corn-Spinach Rice

I am not that big fan of plain rice, but if it is masala rice or fried rice with lots of vegetables I would love to eat it. So I always experiment to make variations in plain rice.This recipe is one such experiment in the kitchen.

Corn-Spinach Rice

Few days back I had cooked plain rice but wanted to make something different,something little spicy. But what???I was thinking and thinking....and opened my fridge to find something to add to the rice. I just took what first came to my sight, it was spinach..I thought it will be a healthy choice. But I still wanted something more, so once again my eyes started scanning the refrigerator and bingo..there it was a bag of frozen corn!!! First I was a bit unsure about the taste while making but when it was made, I gave it to my hubby to taste he loved the recipe....I was so happy and proud of myself :)....One more successful experiments...really it was very tasty!!

When I started making this rice,I had no idea that I would be sharing it with you all but when it turned out to be so delicious...I had to share this recipe with you all. So,I quickly clicked some pics and here's the recipe...Enjoy!!


Ingredients

• Cooked rice 3 cups
• Corn Kernels 1 cup
• Spinach (finely chopped) 1 cup
• Olive/vegetable oil 2 tsp
• Ginger-garlic paste 2 tsp
• Red chilli powder 2 tsp
• Turmeric powder i tsp
• Asafoetida (hing) a pinch
• Cumin seeds 1 tsp
• Mustard seeds 1 tsp
• Curry leaves 3-4

Method

• Heat oil in a pan.
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• Add cumin seeds and mustard seeds.When they splutter, add asafoetida,curry leaves and ginger-garlic paste.
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• Add corn kernels and chopped spinach. Mix with a spatula and cook for 3-4 mins, till they get a little cooked. Take care not to overcook them. (If you are using frozen corn kernels,keep them in warm water for about 2-3 mins or till they become soft.)
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• Add red chilli powder, turmeric powder and salt.
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• Finally add cooked rice and a few drops of lime juice and mix lightly till all the ingredients get properly mixed. Take care not to break the rice grains.
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• Serve hot with raita or curry of your choice.

Calories ~ 400 Calories/serving
Serves 2

Spinach and Corn facts:

* Spinach is described as a Power food in nutrition world.It is low in saturated fat, and very low in cholesterol. It is also a good source of niacin and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E (Alpha Tocopherol), vitamin K, thiamin, riboflavin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper and manganese.

* Iron and calcium in plant foods are not highly absorbed by the body. Spinach contains a chemical called oxalic acid, which binds with iron and calcium and reduces the absorption of these minerals. To improve iron absorption, spinach should be eaten with vitamin C-rich foods such as orange juice, tomatoes, or citrus fruit.

* Oxalate, found in spinach, may cause kidney stones in some predisposed individuals. Not all kidney stones are oxalate based. People who suffer from kidney stones should check with their medical practitioners as to whether oxalate is a factor in their condition and therefore whether they should eliminate spinach from their diet.

* Corn is a rich source of some vitamins and minerals.It is a good source of fiber and is low in saturated Fat, and very low in cholesterol and sodium,thus good for heart health.
(Ref: Google search)

*Masala puri with Moong

Masala Puri with Moong

"Variety is the spice of life",as it is aptly said,everybody likes change. So lets take a break from the daily routine of eating roti or rice everyday and try this recipe. I am sure you all will like this recipe. I am not a huge fan of plain puris,but when it comes to garma garam masala puri with moong sabji I cannot resist it.....its one of my favourites!!

Its been quite a long time I haven't eaten masala puri. It reminds of my mom,she makes very tasty masala puri. So I thought why not make it myself...and believe me they came out so tasty.I was so happy that I could make it like my mom does. So friends,I want to share the recipe with you all.

Try it and u will love it!!!

Masala Puri

Ingredients

• Wheat flour 2 cups
• Oil 2 tsp + frying
• Red chili powder 2 tsp
• Turmeric powder 2 tsp
• Corainder-cumin seeds powder 1 tsp
• Salt
• Ajwain 1-2 tsp
• Sesame seeds 1-2 tsp
• Asafoetida (hing) a pinch
• Cilantro (corainder) Optional

Method

• Sieve the wheat flour.
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• Add all the above ingredients,mix well.
• 
  
• Knead it into a firm dough by adding enough water.(The dough should be harder than the chapati/roti dough.)
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• Cover it and keep it aside for about 20-30 minutes.
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• Lightly knead it once more.Make small balls and roll out small puris.
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• Heat oil in the frying pan and fry the puris.

Serve them hot with your favourite curry. I would recommend to have moong sabji with it. Masala puri and moong sabji compliment each other very well.Just try it once!!!

Whole moong or Green gram is considered as an important food specially for the vegetarians,as it contains about 20-25% protein.But their biological value improves in the presence of certain essential amino acids which are supplemented from cereals.Hence proteins when combined with cereals have enhanced nutritional value.This recipe is one such example.

Here's the moong sabji recipe.

Moong

Ingredients

• Whole moong(whole green gram) 1 cup
• Oil/ghee 1 tsp
• Tomato(small) 1
• Red chili powder 1 tsp
• Turmeric powder 1 tsp
• Corainder-cumin seeds powder 2 tsp
• Asafoetida (hing) a pinch
• Curry leaves 4-5Salt
• Lemon juice for taste
• Cilantro (corainder) to garnish

Method

• Wash the whole moong and pressure cook it to 3 whistles.
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• Do not drain the water,instead use it for making the sabji as it's very nutritious.
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• Cut tomato into small pieces.
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• Heat oil/ghee in a pan,add mustard seeds,cumin seeds and when they splutter add curry leaves and asafoetida.
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• Add boiled moong with the water and rest of the ingredients,except cilantro.
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• Allow to simmer for sometime,covered.Once it starts to boil,put off the flame.
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• Garnish with cilantro and serve it with garma garam puris.

Serves 2-3

You can also serve this sabji with roti or rice.

*Sev - Tomato sabji

Sev - Tomato sabji

Here comes another recipe....

There are times you don't feel like cooking or want to make something very quick and with less efforts or you don't have vegetables at home,here is one of the simplest and tasty sabji you can make in no time.........Sev-tomato sabji.This is basically a Rajasthani dish and mostly prepared by gujaratis and marwadis.

This recipe takes me back to my hostel days.We had Rajasthani cooks in our hostel mess.Sometimes we used to get late for the dinner and the sabji used to get over.In such situation they used to make this sev-tomato sabji as it can be cooked in no time and believe me it used to be so yummy,out of this world!!!!!! I can never forget that taste.It was one of the very few tasty recipes they used to make, he...he :D. The tangy taste of tomatoes and the light sweetness of jaggery mixed together gives this recipe a wonderful flavour.


Ingredients

• Tomatoes(big) 2
• Mustard seeds 1 tsp
• Cumin seeds(jeera) 1 tsp
• Chilli powder 1 tsp
• Turmeric 1 tsp
• Curry leaves 3-4
• Jaggery 2 tsp
• Asafoetida(hing) a pinch
• Oil 1 tsp
• Sev
• Salt to taste
• Cilantro for garnishing

Method

• Cut the tomatoes into small pieces
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• Heat oil and add mustard seeds and cumin seeds.When they start to splutter,add hing and curry leaves.
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• Add the tomato pieces, chilli powder,turmeric powder,dhania-jeera powder(corrainder seeds and cumin seeds)and salt as per taste.
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• Add 3/4 cup water and jaggery. Mix well and let it cook till the tomatoes become tender. Garnish with cilantro.

• Add sev and serve the recipe.(Mix sev at the time of serving otherwise it will lose its crispiness).

Serve hot with roti or puri.

Serves : 2