Monday, October 12, 2009

lentil dumplings in kadhi

This is a maharashtrian twist to pakoda in the punjabi kadhi. We call it "Kadhi-gole".I am really not sure, but in my family we call them "funkas". My maternal grandma being a superb cook, used to make these delicious funkas whenever we visited her place.There were a couple of ways she used to serve these to us. I am sharing here one recipe of funke.


for dumplings-
1/3 cup mung dal
1/3 cup chana dal
1/3 cup tur dal
1/2 tsp ginger garlic paste
generous sprigs of cilantro
green chilies as per taste
1/2 tsp cumin seeds
salt as per taste

Chapati dough-
1 cup wheat flour
salt as per taste

Grind all the ingredients together in as less of water as possible. The batter can be kept a little coarse.Keep this batter aside.

Make a regular chapati dough.

To assemble the recipe: Roll out a small chapati. Place couple spoonfuls of dal batter in the middle of the chapati. Cover the batter completely with rest of the chapati as you would wrap a baby!! Fold all the edges over each other, so the batter cannot come out easily.

Steam these assembled funkes in bamboo steamer or any assembly used for steaming veggies or dumplings.

To serve these funkes, put the cooked funkes in a bowl and pour over a generous serving of kadhi. I'll share the recipe of Kadhi shortly.

Enjoy this tasty, tangy rustic recipe and need I mention it again, it is healthy!!

Wednesday, October 7, 2009

Keema Paratha

I was wondering the other day, Is there really anyone who does not like stuffed parathas? We are certainly not one of those.

The weather is trying to cross the side and getting colder by the day now, so I thought a little meat can do some good to make our bodies warm. I sound so old here......

Anyways, here is a simple recipe for keema paratha


For filling:
1 cup ground chicken/turkey(Approx. 1/2 lb)
1 small red onion
2 green chilies
few sprigs of cilantro
salt as per taste
1/4 tsp ground cumin
1/4 tsp ground corriander
1 tbsp oil

For paratha:
1 cup wheat flour
salt as per taste

2 tbsp oil for making parathas

Heat the oil in a kadhai. Saute the finely chopped green chilies and onion. Add all the other spices and the ground chicken/turkey. Cook this mixture properly. Sprinkle finely chopped cilantro for garnishing and let the Keema cool.

After cooling, press the mixture with hands and take out all the excess moisture.Try to make sure to take out all the excess moisture as it makes rolling the parathas a little difficult and also makes the parathas messy after heating.

For making paratha: Roll a lemon sized dough in thick chapati. Keep around the same size of keema mixture in center of the chapati. Cover the keema mix with the rest of the chapati dough.Take out the extra dough. Roll the stuffed dough as chapati and roast on a heated griddle with oil/ghee.