♧ RAJMA MASALA ♧

The older one has early morning classes. Got to get her brunch ready by 6.30 early mornings and it helps a lot to do mise en place the prior evening. Rajma along with rice is an excellent meal, wholesome, filling, nutritious, protein rich and kids just love it. So much so, that she must share it with her friends, which she does, albeit grudgingly. Maybe packing an extra box for friends, should be a good idea!

Rajma Masala

Prep time : 9 hrs + 15 mins; Cooking time : 30 mins; Serves: 4

Ingredients ( organic | unrefined) :

• Kidney beans / Rajma – 1 cup
• Onions – 2
• Tomatoes – 2
• Green chilies – 2
• Garlic – 3
• Ginger – 1 inch
• Coriander leaves – 1 tbsp
• Turmeric powder – 1/2 tsp
• Red chilly powder – 1/4 tsp
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Garam masala powder – 1 tsp
• Oil / Ghee – 1 tbsp
• Salt – to taste

Method :

1. Wash, rinse and soak the beans overnight. Next morning discard the soaked water and wash the beans. Pressure cook the beans with 2 cups of fresh water till 4 whistles.
2. Chop the onions, tomatoes and garlic finely. Slice green chilies lengthwise and julienne the ginger.
3. Heat oil / ghee in a pan and add the chopped onions, garlic, green chilies, ginger and salt, which helps release moisture from onions and cook them faster. Saute till onions are translucent, then add turmeric powder, red chilly powder, coriander powder, cumin powder, garam masala powder and tomatoes and cook till the tomatoes are soft, about 5 mins.
4. Now add the pressure cooked beans and cook for another 7 – 9 mins till you see the broth bubbling. Garnish with coriander leaves.
5. Serve steaming hot Rajma with Basmati rice. Match made in heaven!

♧ MILLET CAULIFLOWER PARATHA ♧

“I need my space” that must be my refrigerator. It is so full that for 2 items to go in, 5 must come out.
My Grand Solution (got immediate approval from everyone at home) was Gluten free Cauliflower Parathas made with 2 cauliflower heads.

Prep time: 15 mins; Cooking time: 30 mins; Serves: 4-6

Sizzling on a skillet

Ingredients:

• Pearl Millet/ Bajra flour – 4 – 4 1/2 cups
• Cauliflowers – 2
• Onions – 2
• Green chilies – 4
• Turmeric powder – 1/4 tsp
• Carom seeds / ajwain – 2 tsp
• Coriander leaves – 1 tbsp
• Mustard oil / Vegetable oil – 3 tbsp s
• Warm water – 2-3 tbsp s
• Salt – to taste

Method:

1. Fill a large pot with water and bring to boil. Add turmeric powder and 1/2 tsp salt to it.
2. Dice the cauliflowers into small pieces and drop it in the large pot of hot water and let it soak for 10 mins. This step helps to clean the cauliflower thoroughly.
3. Chop the onions and green chilies finely.
4. Heat Mustard oil in a pan – I love mustard oil but some who find it pungent, may substitute with vegetable oil. Saute the onions till translucent, then add chopped green chilies, roughly mashed cauliflower, carom seeds, coriander leaves, salt and cook for about 10 mins till cauliflower is soft and dry. Let the mixture cool down.
5. Fold into the flour, the cooked cauliflower mixture and knead well. If required add a few tablespoons of warm water to aid kneading and form a dough.
6. Make small balls with the dough and press them into round circles with the help of a roti / tortilla maker. Non stick electric ones make the job easy, since millet flour is gluten free, it is tough to roll out on a rolling board.
7. Lay the pressed circle shaped parathas on a iron skillet and drizzle a few drops of oil around it. Let it cook for about 2 – 3 mins on one side, then flip it and cook it for another 2 – 3 mins, till evenly browned on both sides.
Goes well with chilly pickle, thinly sliced onions and yogurt (which can be skipped, if vegan).

Dhaba ishtyle paratha ready ji!

♧ MIXED VEGETABLE MILLET KICHDI ♧

Humble and a number one Detox dish.
Works excellent for dinner but can contest for breakfast as well.
Make it with Millet of your choice, which are the new / actually age old  rediscovered wonder grains.
Yesterday, I sighed “Today, I don’t know why but I don’t  feel like cooking”. “That is everyday Maa” enlightens my younger one. Ooooh burn.
“1st April – fools day” I reply back aloud and perky new me gets down to making this one pot steamed, complex looking but very easy to make ( April fools day continues), guilt free, nutritious, vegetarian, detox dinner.

Prep time: 10 mins; Cooking time; 20 mins; Serves: 4

One pot meal

Ingredients:

• Millet – 1 1/2 cups
• Onion – 1
• Tomato – 1
• Carrots – 2
• Beans – 9
• Potato – 1
• Peas – 1 tbsp
• Garlic – 4 cloves
• Ginger – 1 inch
• Green chilies- 2
• Ghee/Coconut oil – 3 tsp
• Turmeric powder – 1/4 tsp
• Bay leaf – 1
• Cloves – 3
• Cinnamon – 1 inch
• Black cardamom – 1
• Coriander leaves – 1 tbsp

Method:

1. Dry roast the millet in a pan till a nutty smell whiffs past your nose. Rinse the millet well. Set aside.
2. Chop all the vegetables to fines dices, slit the  green chilies length wise and julienne the garlic and ginger.
3. Take a pressure cooker pan add ghee or coconut oil, then add bay leaf, cloves, garlic, ginger, green chilies and onions.
4. Saute the onions till translucent, add turmeric powder for a sunny golden colour, then add the chopped tomatoes, carrots, beans, peas and potatoes.
5. Pour in 4 – 4 1/2 cups of water and then the rinsed millet and close the cooker lid without the weight on a slow flame for about 7 mins till you see steam coming out of the vent. Switch off the heat and place the weight on the cooker and let it sit for 10 – 15 mins. Mix well before serving and garnish with chopped coriander leaves.
Mmmm..Fragrant aroma that fills your kitchen tells you millet khichdi is ready for plating along with coconut chutney.

A la carte