Kothu Phulka/tortilla-a Healthy version of the Kothu Parotta!

 Kothu Phulka-the healthy version of the "Kothu Paratha"

Traditionally in Tamil Nadu, 'Kothu Paratha' is made from 'parotta' or the South Indian 'paratha' which is a layered paratha made with loads of oil and maida. I did try it out once with frozen Kerala Parotta's (available in all Indian stores) and I admit that it is sinfully delicious!
The tasty Kothu Parotta never became a regular feature as obviously I had my reservations of using the frozen 'maida' (refined flour) oily parotta's.

Yesterday, I had 3 leftover phulkas (roti's made whithout oil) from lunch and with it came the idea of the 'healthy version of the Kothu paratha/ parotta'!! This I have renamed as "Kothu Phulka" !
Kothu Paratha's are made by tearing up the cooked paratha and then cooking it in a gravy of either meat, chicken or egg. The kothu phulka that I made is with egg. Vegetarians/vegans can omit the egg and make it with just the onion+tomato gravy or replace the egg with tofu. Here are the ingredients for the 'healthy version of the Kothu Paratha(the Kothu Phulka):
Ingredients: (Serves 2)

• Phulkas/whole wheat tortillas: 3-4 nos. ( broken into 1" pieces)
• Eggs: 3 nos. (can be substituted with 200gms tofu or omitted entirely)
• Red onion: 1 medium or 1/2big (chopped fine)
• Tomatoes: 2 medium (chopped fine)
• Green chillies: 1-2nos. slit in half (use more or less according to your spice tolerance)
• Cilantro/Coriander leaves: 2-3 tbsp (finely chopped)
•  Red chilli powder: 1-2tsp(again according to your spice tolerance)
• Coriander powder: 1tsp
• Salt: to taste

Tempering:

• Mustard seeds: 1 tsp
• Cumin/jeera: 1tsp
• Curry leaves: 8-10nos.
• Turmeric: 1/4th tsp
• Oil: 1 tsp

Method:

1. Heat the oil in a pan, add the mustard and cumin seeds and when it starts popping add the curry leaves.
2. Then add the turmeric powder,chopped onions, the green chillies and salt and fry till the onions become translucent.
3. Add the chopped tomatoes, red chilli powder and the coriander powder and stir till the tomatoes are cooked.
4. Add the eggs/tofu and mix well. Keep stirring on a low flame till the eggs are almost cooked but not too dry. Test for salt.
5. Now add the phulka/tortilla pieces and mix well such that the egg/tofu mixture coats all the phulka pieces.
6. Garnish with lots of cilantro and serve the 'Kothu Phulka' piping hot.

For those who want to avoid the egg/tofu-add the phulka pieces directly after the tomatoes are cooked (point 4).
Enjoy this healthy version of the "kothu Paratha" at lunch/dinner, breakfast or even for a Sunday brunch !
It also makes a good lunch box recipe!

Kothu Phulka- the healthy version of the 'Kothu Paratha'

Palak Chutney(Spicy spinach chutney)

Palak Chutney (Spicy spinach Chutney)

The original recipe uses tendli/tondli(ivy gourd) leaves,but since that isn't available everywhere, had to substitute with palak.The resulting Palak Chutney was quite close to the 'tondekai/tondli chutney' that I remember. Here are the ingredients for the Palak Chutney:

Ingredients:
Palak(baby)/Baby spinach-2 cups chopped
Garlic-5 cloves(crushed)
Ginger-1" piece
Cilantro/coriander leaves-1 cup
Green chillies-6-7nos(or according to taste)
Roasted channa dal-2 tbsp
Roasted groundnut-2tbsp
Hung yogurt/curd-3tbsp(sour)
Salt-to taste
Oil-1tsp

Method:
1)Heat the oil in a pan,add the garlic and green chillies and saute for a couple of minutes.
2)Add the chopped baby spinach and saute till they are cooked.Let it cool.
4)In a mixer grinder-add the channa dal,groundnuts,cilantro,ginger,salt and the cooked palak.
5)Make a fine paste.
6)Pour the palak chutney into a bowl. Add the yogurt and mix well. Test for salt.

Palak chutney tastes great even without the addition of the yogurt/curd at the end(add a little tamarind). I just love the creaminess that the yogurt adds to the palak chutney.
Serve the palak chutney with idlis/dosas, as a spread for sandwiches,a dip or as a side with your meal.

Brinjal Bharta (Eggplant Curry)

Brinjal Bharta

'Eggplant/Aubergine' or 'Brinjal' as it's popularly called in India, is on my list of 'not-so favorite' veggies . It's not that the list is very long-there are just two vegetables (brinjal and potatoes) and again it's not that I will not touch them. I prefer to eat them only in certain dishes:potatoes as chips or in Masala Dosa and brinjal as a bharta, pakora or stuffed.
For the Brinjal bharta, the brinjal is usually first roasted whole over a fire (since we have an electric cooktop here, I had to bake it) . Once roasted,the brinjal pulp is then cooked with chopped onions,tomatoes and garnished with chopped cilantro. The Brinjal bharta goes well with 'phulkas/roti' or with steamed rice and dal.Here are the ingredients for Brinjal Bharta:
Ingredients:

• Eggplant/brinjal: 1 big
• Onion: 1 medium, finely chopped
• Tomatoes: 1-2 ,diced
• Green chillies: 1-2,slit lengthwise
• Ginger: 1 tsp, finely chopped
• Garlic: 4-5, finely chopped
• Garam masala: 1tsp
• Cilantro/coriander leaves: 5 tbsp, finely chopped
• Salt: to taste
• Oil: 1tsp

Method:

1. Spread a little oil over the skin of the eggplant/brinjal and roast over an open flame till it gets cooked(or you could bake it in the oven for 20-30mins).
2. After it cools a bit, remove the skin (the oil applied on the skin makes it easy) and coarsely chop the eggplant pulp. Keep aside.
3. Heat the oil in a pan,then add the chopped ginger and garlic. Let it fry for about a minute,then add the chopped onions and salt.
4. Saute till the onions become translucent, then add the slit green chillies, diced tomatoes and garam masala powder. Stir for about 5-6 minutes till the tomatoes are cooked.
5. Add the pulp of the brinjal and cook for another 5 minutes stirring occasionally.
6. Garnish the brinjal bharta with chopped cilantro and serve hot with phulkas.

Brinjal Bharta

Question: What is your favorite dish with 'eggplant/aubergine'?

Moong dal Kosumbari(Cucumber and mung dal salad)

Cucumber and mung dal kosumbari

"Kosumbari" is the term for salad in the Kannada language(called 'koshimbir' in Marathi). Kosumbari/koshimbir is one of the easiest salads and it always reminds me of the traditional foods made during festivals and weddings. A kosumbari is different from the rest of the salads as it incorporates soaked split yellow mung beans and a tempering which adds a nice flavor and aroma.
Ingredients for the kosumbari/koshimbir:

• Cucumber: 1 cup (finely chopped)
• Mung dal: 1/4th cup (washed and soaked for at least an hour)
• Green chillies: 1 slit lengthwise (optional)
• Coconut: 2-3 tsp (freshly grated/frozen)
• Cilantro/coriander leaves: 2 tsp (finely chopped for garnish)
• Lime juice: 1-2 tsp
• Salt: to taste

For the tempering (optional):

• Mustard seeds: 1/2 tsp
• Cumin: 1/2 tsp
• Urad dal (split black matpe beans): 1 tsp
• Curry leaves: 2-3 nos.
• Oil: 1tsp

Method:

1. Mix all the ingredients together.
2. Heat the oil in a non-stick pan, add the mustard seeds,cumin seeds and the urad dal.
3. When the mustard starts to sputter,add the curry leaves.
4. Pour the tempering over the cucumber and mung dal kosumbari/ koshimbir(salad) and mix well.

You could also try adding some grated carrots and grated raw mango to the cucumber and mung dal kosumbari/ koshimbir to give it some colour and make it tangy.

Question: What dish reminds you of a festive spread?

Green Apple Chutney

Green Apple Chutney

I had picked up 3 Granny Smith apples in the hope of turning it into a chutney that a friend had made.Well,the recipe involved some cooking and since I was feeling too lazy for that, thought I'd make it like raw mango chutney.So,I peeked into the fridge and got out all the stuff that goes into a regular chutney-mint leaves,cilantro,ginger,lemon,green chillies and put them all in the blender with the cored and peeled apples. The resulting Green Apple Chutney which came out of the blender reminded me of the "chaat" taste and so I blended some sugar and a little roasted cumin seeds,and the result was great. The Green Apple Chutney can be eaten with meals,mixed with yogurt and used as a dip, or used as a spread in a sandwich.Here's what I blended together for the Green Apple Chutney:
Ingredients:

• Granny Smith apples/tart cooking apples-2 nos.(peeled,cored and chopped)
• Mint leaves-10 numbers
• Coriander leaves/Cilantro-2 tablespoons
• Green chilly/Serrano-1 no.
• Ginger-1/2"piece
• Lemon juice-2 tablespoons
• Jeera/Cumin seeds-1 tsp(roasted)
• Sugar-2 tsp/to taste
• Salt-to taste

Method:

1. Put all the ingredients into a blender and blend till you get a fine paste.
2. Adjust salt and sugar according to your taste.
3. Serve the Green Apple Chutney with sandwiches, as a dip or as a salad dressing.