Kidney beans Paratha with Green grapes Raitha/Dip

With the last portion of Kidney beans I saved, I made this Paratha. I still have not managed to find Red Kidney beans/Rajma here yet. But the Light speckled kidney beans taste so good, I mean almost as same as Rajma that I wanted to make a stuffing out of it.

I made a stuffing for paratha and also made Green grapes Raitha/dip to go with it. It was "Lip smacking", I know this because Naveen did smack his lips after tasting Kidney beans Paratha dipped in tangy Green grapes Raitha haha :D

You can make the dip of your choice. Also, if you are making Green grapes dip, you may want to decrease the quantity of green chillies I have added if you prefer a less spicy dip.

Nutritional Information  (Approx)			(per serving)
Energy	154		Calories
Fat	5		%
Carbohydrates	11		%
Dietary Fiber	15		%
Sodium	9		%
Vitamin A	0		%
Vitamin C	0		%
Calcium	0		%
Iron	2		%
Protein	6		Grams
Sugar	4.3		Grams

Ingredients : For Parathas
[Makes 6 medium Parathas]
Wheat flour	3 cups
Salt	1 teaspoon
Water	1&1/2 to 2 cups
Oil	1 Tablespoon
Oil/Ghee for frying

Ingredients : For stuffing
[stuffing for 6 rotis]
Kidney beans(washed and soaked in water for atleast 6 hours)	1 cup
Coriander leaves	1/4 cup
Green chillies	2 to 3
Onion chopped	01-Feb
Garlic	2 cloves

Ingredients : For Grapes dip
[Makes 3 Servings]
Green grapes	1 cup
coriander leaves	1/2 cup
cumin seeds	1 teaspoon
Green chillies	2 or 3
Yogurt	1/2 cup
Salt to taste

* Mix wheat flour and salt. Add warm water and mix it into a dough. Also add some oil and knead the dough for 5-6 minutes. Cover and keep it aside.
* Drain and pressure cook the kidney beans with fresh water just enough to cover most of the beans,for 3 whistles. Once cooked, drain and let it cool. You can save the Bean water/broth to prepare a soup or rasam.

* Grind the kidney beans coarsely and transfer it to a mixing bowl. In the same mixer, add onion, garlic, coriander leaves and green chillies. Grind it coarsely and transfer it to the same mixing bowl and add salt.

* Mix the kidney beans mixture well.
* Take a portion of the dough, roll it half way. Place a portion of the kidney beans mixture on the rolled dough.

* Pull the sides of the dough to cover the stuffing. Pinch the sides to cover the stuffing. Roll it into a ball, dust it and roll again with the stuffing. Do not try to roll it too thinly else it will get sticky and will break.

* Heat a frying pan and put the rolled paratha on the pan and cook for 2-3 minutes. Sprinkle some oil/ghee and flip the paratha. fry again for 2-3 minutes until the paratha is cooked evenly. Serve hot with a yoghurt dip.

* I made a yoghurt dip using some green grapes and it was perfect for these parathas. Here is the recipe:

* Wash and chop the grapes and remove any seeds. In a Mix, grind grapes with coriander leaves, green chillies and cumin seeds to a smooth paste.
* Transfer it a bowl, add yogurt and salt and mix well.
* Serve this yogurt dip with rotis, paratha, fritters or hot bajjis.

Broccoli Dosa

Dosa is the last thing that I can prepare at home. None of us like to eat Dosa at any time of the day unless Dosa looks different or somewhat special.

This week, the left out Vegetable in our fridge was Broccoli. I had prepared Broccoli rice bath, Broccoli Masala, Broccoli Paratha and Broccoli Palya/Poriyal. So, this time it had to be Broccoli Dosa. Needless to say, broccoli is one of the world's healthiest foods. It controls diabetes and reduces the risk of cancer. It protects our skin from Sun's UV rays and keep skin healthy. Broccoli also detoxifies our body keeping it healthy.

Broccoli Dosa is exceptionally easy and came out to be very tasty. I made cucumber Saagu to go with it and it was perfect for dinner. All the dishes I make are quite spicy and I tend to use Green chillies a lot. You can exclude it or decrease the quantity as per your taste.

Nutritional Information  (Approx)			(per serving)
Energy	140		Calories
Fat	4		%
Carbohydrates	10		%
Dietary Fiber	8		%
Sodium	12		%
Vitamin A	16		%
Vitamin C	0		%
Calcium	0		%
Iron	4		%
Protein	4		Grams
Sugar	0		Grams

Ingredients
[Makes 8-10 dosas]
Broccoli florets	2 cups
Ginger chopped	3 to 4 pieces
Cumin seeds	1 teaspoon
Green chillies	2 or 3
Wheat flour	2 cups
Semolina/Rava	1/2 cup
Salt	1 teaspoon
Water	2 to 3 cups

Wash Broccoli florets. In a mixer, grind Broccoli florets, ginger, Cumin seeds and Green chillies into a coarse paste.

In a bowl, Mix wheat flour, salt and semolina. Add the ground paste to the dry ingredients. Add water and mix it to make a Dosa batter.

Heat a frying pan and sprinkle few drops of oil. Pour a ladle full of batter on pan and spread it using the bottom of the ladle and give it a round shape. Keep it a little thick since it tastes better that way. Cook for 2 minutes and then flip it. Cook for another minute and remove it from the pan.

Serve hot with chutney.