Leftover Rajma Paratha

I had some leftover rajma(prepared with onions, tomatoes, ginger, garlic and spices) from the other day in the fridge and nobody wanted to eat rajma with rice/roti again so thought of turning this prepared rajma into paratha. And they turned out pretty good. It was a nice variety in Paratha. Paratha itself is a wholesome meal. And this protein packed rajma paratha will satisfy your taste bud and will keep you full at the same time. Make it either for breakfast/brunch/lunch or even dinner, no matter what time of day you eat, it will surely please everyone at your home. It is a very basic and simple recipe. Serve it with cool cucumber raita or just plain old yogurt.

Ingredients

2 cups leftover rajma
Whole wheat flour as needed
2 tbs chopped cilantro
Salt as required
Oil as required

Method

With a masher mash the leftover rajma into a smooth paste(make sure each and every kidney beans are mashed). Add chopped cilantro plus little bit of salt. Remember our rajma is already seasoned with salt and spices so don't add too much salt. After rajma is mashed start adding wheat flour and mix together. Use only that much wheat flour that will fit into mashed rajma. Knead into a semi-soft dough.

Keep aside the dough for 1 hr. Later divide the dough into equal balls. Now start rolling the ball into circle and dust some wheat flour while rolling. Roll it till you get a 6 inch paratha. Now place this paratha onto a heated tava/griddle. Cook it on both side by spreading oil as required. Repeat the same procedure for the remaining balls and serve.

Comments

Guide to Green Leafy Vegetables

The idea for this post came from one of my dear friend. She one day asked me what kind of green leafy vegetables you make. I said to her that I make quite a few. She suggested why don't I post pictures and names of the leafy vegetables that we get here in US. I liked her idea and started writing this post. Just a note that I have mentioned only the ones that I have used in my kitchen. There are plenty of leafy greens out there to try! In marathi we call all leafy greens as पालेभाज्या. My mom makes variety of greens but living in US we might not get all of them as in India. I shop for groceries in a Korean store but they carry all Indian vegetable variety plus all other Indian groceries. I tried some new leafy greens and tried to make Indian/Marathi style recipes. I have listed names of few greens that I normally cook with. Swiss Chard Young Radish Mustard Greens or Sarson/सरसों का साग Red Shen Choy/लाल माठ Gongura/Sour Leaf/आंबाडी Spinach/Palak Methi/Fenugreek Le...

Zucchini Dosa (Pancakes)

Dosa is a fermented pancake made from rice and black lentils . Dosa is perfect for breakfast, lunch or dinner. Kids enjoy them as much as adults. In this recipe variety of lentils are used along with rice. I made these dosas and were instantly popular at my house. We are giving more flavor and color by adding grated Zucchini in pancake mix. And also like traditional Dosa Batter/Mix, batter for this recipe is not fermented so it's quick and easy to make. Oh and one more suggestion before I forget, use fine grater to grate zucchini so that it will be easier to spread dosa on griddle. This recipe will serve 5-6 people. Ingredients 2 Cup uncooked Rice 1 Cup Toor Dal/Arhar Dal 1 Cup Chana Dal 1/2 Cup Urad Dal 1 Garlic Clove Salt as per taste 1 Zucchini grated and squeezed to remove all the excess water Canola Oil as required Method Soak all dals and rice together in water for about 3-4 hrs, keep aside. Drain and reserve the water. Now grind all dals and rice alo...

कोबीची पचडी / Kobichi Pachadi / Shredded Cabbage Salad

This is a typical Maharashtrian koshimbir or salad recipe. It is a simple side dish which can be eaten with roti or just as a salad. This is not a yogurt based salad though that's why I guess it is called pachadi. It is quick and easy to make, with few ingredients you can have a healthy and tasty side dish. Ingredients(serves 2-3) 2 cup shredded cabbage 2 tbs roasted coarse peanut powder 2 tsp sugar 1 1/2 tsp lime juice Salt as per taste 1 tbs chopped cilantro For Tempering 2 tsp oil 1/4 tsp mustard seeds 1/8 tsp cumin seeds A pinch of asafoetida 1/8 tsp turmeric powder 1 small green chili cut into 3-4 pieces Method In a serving bowl, assemble together, shredded cabbage, coarse peanut powder, sugar, lime juice, chopped cilantro and salt. Heat a small pan and add oil. Once heated, add mustard and cumin seeds, after they crackle add asafoetida, turmeric and green chilis. Shut off the gas. Add this tempering to the above assembled salad. Mix everything tog...

Search This Blog