>> Monday, June 14, 2010
I had to make the chapathi myself now, I was really lazy to make the dough and roll it to get rotis. Then came the solution, my hubby said, 'lemme me make our dinner'. With a broad smile in my face, I said 'Ofcourse dear'.. ;)
My hubby decided to make chapathi and some veggie curry. He first got the chapathi dough ready, then started off with the curry. It was black eye peas spinach kuruma or the karamani keerai kuruma as we call it in Tamil. It was the most simple version of a kuruma, that tasted great. He is much faster that me in everything he does. Same with cooking, he just ran over my entire kitchen to search for the spices, flour, veggies and still manged to make the dinner in less than 30 minutes. While I was happily playing with my 14 months old son. :)
Things needed for Chapathi
Wheat flour - 1 Cup
Salt - To taste
Add salt to the wheat flour and make it into a non sticky soft dough, by mixing with warm water. Make the dough into a ball, and coat it with 1 tsp of oil. Wrap the dough ball with wet cloth and let it stand for at least 15 minutes.
Divide the dough, into medium sized balls. Roll each ball into a small poori, then add 1tsp of oil to it and fold into triangular shape. It is again rolled to make chapathi. This makes the chapathis soft. My hubby landed up with this method of making chapathi, as my mom-in-law usually makes these soft triangle chapathis.
The triangle chapathis are ready to be served hot with the Karamani Keerai Kuruma(KKK).
Things needed for Karamani Keerai Kuruma
Black eye peas/ Karamani - 1 Cup ( He used frozen peas )
Spinach/ Keerai - 1 Cup ( Frozen, Chopped spinach was used)
Grated Coconut - 1/4 Cup
Tomato - 1 Small sized ( Chopped)
Onion - 1 Small sized ( Chopped)
Green chilly - 1 no.
Chilly powder - 1 tsp
Tumeric powder - a pinch
Saunf/ Sombu/ Fennel seeds - 1 tbsp
Garam masala powder - 1 tbsp
Dry roast all the ingredients under 'To grind' except coconut. Cool the roasted ingredients for few minutes and grind it with coconut into a smooth paste. Heat a non-stick pan, pour in the ground paste to it. This kuruma, needs no oil. Its oil free. :) Cook the coconut mixture for 2 minutes, then add the black eye peas and spinach to it.
Close the pan and cook the vegetables for 10 to 15 minutes or until the black eye peas is cooked soft. Finish the kuruma with coriander leaves and the curry is ready to be enjoyed with the triangle chapathis.
His cooking event.
It also goes to My legume love affair 24 started by Susan