Palak Paratha

Ingredients:

Whole Wheat Flour - 2 cups
Palak (Spinach) - 2 cups (chopped)
Cilantro - handful (chopped)
Green Chillies - 4
Salt - as per taste
Oil - few drops

Process:

Grind the Palak, Cilantro and Green Chillies together to form a smooth paste.

Add this paste to the whole wheat flour. Knead well to make a smooth dough. Make small balls out of the dough and roll it to get a circular shape (or any shape you want).

Heat a griddle and fry the paratha (use cooking spray or just normal oil or ghee). The paratha is done when both sides are crispy and golden brown.

Serve hot with yogurt.

This goes to JIHVA - Breakfast Event hosted by Suma and the main JIHVA event started by Indira of Mahanandi.

Semiya Upma (Bambino Upma)

This is a very easy and fast cooking recipe. If you are in a hurry...you need not add onion.....Whenever I feel lazy, I cook this. Ajay loves this dish and its my all time favorite :)

Ingredients:
Semiya/Vermicelli - 1 cup
Onion - 1 small (chopped)
Green Chillies - 4 small
Water - 1 cup (1:1 ratio)
Garlic - 1 pod
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Channa dal - 2 tsp
Urad dal - 2 tsp
Red chilli powder - 1 tsp
Salt - as per taste
Curry leaves - handful
Coriander leaves - handful

Process:

Take a wide pan, use some cooking spray and fry the semiya until it turns golden brown in color. This way they don't stick to each other (It is optional though).

Heat oil in a pan, add cumin seeds, mustard seeds, channa dal, urad dal, green chillies, garlic and fry for a minute, then add onions and fry till they turn transparent.

Add water, salt, red chilli powder and close the lid. After a min pour in the semiya. Mix well so that semiya dissolves in the water and close the lid. After 5 mins remove the lid, there wouldn't be much of the water left. But cook uncovered for 3-4 mins to remove stickiness.

Sprinkle with Coriander leaves.

Delicious Semiya Upma is completed within 15 mins. Since a long time I wanted to try this using Angel hair pasta.

Sending this to JIHVA - Breakfast Event hosted by Suma and the main JIHVA event started by Indira of Mahanandi.

Vankaya Tomato Chutney

Source: Mom

Ingredients:
Brinjals - 3
Tomatoes - 2
Tamarind - 1"
Salt - as per taste
Green Chillies - 4
Jeera - 1 tsp
Garlic - 1 pod
Cilantro (Coriander leaves)

for tampering:
oil, cumin seeds, jeera, chana dal, urad dal, curry leaves

Method:

Cut Brinjals and Tomatoes in small pieces and fry them in a pan (with lid) with very little oil. Keep aside and let cool.

Put this brinjal-tomato mix into a grinder, add green chillies, jeera, garlic, tamarind and grind to a smooth paste (add water it needed).

Heat oil in the same pan, add cumin seeds, jeera, chana dal, urad dal, curry leaves and fry them. Mix this with the brinjal-tomato paste.

Sprinkle some chopped cilantro on the top of the chutney.

Serve with hot rice or yogurt rice.

This is my first entry to any food event and this dish goes to Silpa's Eggplant Marathon Event