Palak Chapati -Spinach Chapati

This is my sudden idea to make Palak Chapati. I just had a thought and made it.

I was good in taste, and bit different from regular chapati.

Ingredietns:

• 1 cup whole wheat flour
• 1/2 cup cooked palak / Spinach  (Clean the spinach and keep it in boiling water for 30 sec.) 
• 3 green chilies
• 1 tsp cumin
• salt to taste.

Procedure:

1. Grind together spinach , green chilies, and cumin to a fine paste.
2. Add salt to the mixture and mix with the wheat flour, make the dough as for Chapati.
3. Keep aside to set for 10-15 min.
4. Make small parts of the dough and roll to make chapati.
5. Fry on a pan.
6. Don't apply much oil when frying on pan.
7. Have with Phutana-dalichi-chatni. mixed with some oil in it. Or  any pickle, yogurt.

Phutana dalichi chatni

Ingredients:

• 1 Cup roasted chana dal (Phutanyachi dal)
• 2 tsp coriander seeds
• 1 tsp fenugrek seeds
• 1 tbsp cumin seeds
• 4 dried red chili
• 1 tbsp Split Chana dal
• 1 tsp urad dal
• Salt to taste

Procedure:

1. Dry roast all the ingredients above separately on a low flame till very light brown color appears on them.
2. Then grind all the ingredients together.
3. Store in a airtight container.
4. Can store upto months.
5. Shown Beside is Phutanyachi dal

Badam Halwa

On the occasion of Dhanatrayodashi , I made Badam Halwa for Prasadam.

Ingredients:

• 1 cup - Almonds / Badam -soaked overnight and peeled
• 3/4 cup - Sugar (can take more if you like more sweet)
• 2 tbsp - Ghee
• 5-6 strands of saffron
• 1/4 cup Milk

Preparation :

1. Grind the peeled almonds to a coarse paste in a grinder with milk.
2. Add the ground paste to a heated pan and bring them to a boil with a reduced flame
3. Keep stirring and add sugar and saffron, Keep stirring till the halwa becomes thick, add the ghee to it and keep stirring again.
4. Remove from flame when it is thick enough to make ladoos or pedas or you can have it as is.
5. Note:While stirring the halwa will become thick and it will come along with the spatula you are stirring with without sticking to the bottom, that is the sign for the halwa being done.

This post goes to the Diwali sweets and snacks event 2010