Rava Moringa Paniyaram / Appe

 

            Check out this instant version of paniyaram made of rava and moringa leaves, where I added some chopped onion, green chilies and few dry spices. I also added few flax seeds and soaked chia seeds for a healthy twist. They are crisp from outside and soft from inside. Healthy and nutritious, they can be relished as a tea-time snack or as an appetizer with any homemade chutney / tomato ketchup. So check out the step by step pictorial recipe to prepare it. 

          

          Kuzhi Paniyaram is a traditional and a healthy South Indian breakfast, most popular in Tamil Nadu. Typically, they are fried idli or dumplings made from leftover idli / dosa batter. They are prepared in a special mould called chatti. 

          Moringa leaves has amazing health benefits. It is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol. 

         So this dish is a healthy pack of a snack on the go which can be dished in a jiffy. They are quite filling and is a great kitty party / kids recipe too. You can always substitute the rava with any leftover idli / dosa batter to prepare this amazing snack. 

• 1 cup rava / semolina 
• 1/2 cup yoghurt
• 1/3 cup moringa leaves, sautéed
• 1/2 tsp. cumin seeds
• 1 onion, chopped 
• 1-2 green chilies, chopped
• salt to taste 
• 1/4 tsp. turmeric powder
• 1 tsp. sambar powder
• 1  tsp. flaxseeds
• 1 tbsp. soaked chia seeds
• 1/2 tsp. red chili flakes 
• 2-3 tbsp. oil 

          In a big bowl, mix all the ingredients (except oil) along with required quantity of water into a dosa type of batter. 

          Cover and keep aside for 10-15 minutes. Adjust the water consistency and mix the batter again. It should neither be too thick or too thin. 

          Heat a paniyaram chatti and grease well. Drop spoonful of the prepared batter and cook, covered, on a low flame till one side is well browned. 

          Flip it over and cook the other side till done. Prepare similar paniyaram with the remaining batter. 

         Serve them hot as a tea time snack or as an appetizer with green chutney / tomato sauce. They can also be packed for a lunch box meal. 

In a bowl, mix together rawa, yoghurt, salt to taste & required quantity of water to make a dosa type batter.

Add rest of the ingredients & mix well. Cover & keep aside for 10-15 minutes. Adjust the water consistency & mix the batter again. It should neither be too thick or too thin. 

Heat a paniyaram chatti & grease well. Drop spoonful of the prepared batter & cook, covered, on a low flame till one side is well browned.

Flip it over & cook the other side till done. Prepare similar paniyaram with the remaining batter. 

Serve them hot as a tea time snack or as an appetizer with green chutney / tomato sauce.

Sojne Pata Bata / Bhorta (Moringa Leaves Chutney - Bong style)

 

          Check out this dish indigenous to Bengal, the recipe of which is slowly fading away from cookbooks. 'Sojne Pata Bata' or Bengali style Moringa / Drumstick Leaves chutney is a traditional dish and has its roots in the very heart and soul of Bengali cuisine. In fact, it has been an integral part of Bengali cuisine for generations. 

          Less common these days, it is mostly sourced only in the interiors of West Bengal and Bangladesh. This is almost a lost and a forgotten recipe and is a far cry from any restaurant style food. It is an extremely easy, simple and a quick recipe that consists of all the flavors infused in it. It is best relished with hot steamed rice. Do give this dish a try by following an easy step by step pictorial recipe to prepare this traditional rustic fare. 

          

            Moringa leaves is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation, lowers blood sugar and cholesterol. 

          This dish is prepared by sautéing together onion, garlic, green chilies and moringa leaves. It is then ground into a paste. I stir fried it again in some oil with a tempering of nigella seeds.  

          To get a pungent kick out of this bata, a tsp. of raw mustard oil is added to the end product. This is mostly consumed as a side dish with hot steamed rice. 

           In Bangladesh, this dish is popularly know as 'Bhorta' and is prepared in many ways. In fact, each household has it's own recipe.

          The present generation is not much aware of this recipe. So to revive a lost culinary art, I though I'd give it a try. It is probably my Bengali instincts talking, but in the end this dish was out of this world. 

• 3 cups moringa / drumstick leaves, washed & drained well
• 2 tbsp. + 1 tsp. mustard oil
• 5-6 garlic cloves, chopped
• 1 onion, chopped 
• 1-2 green chilies
• 3-4 dry red chilies
• salt to taste
• 1 tsp. nigella seeds

           Heat a pan and stir fry the drained moringa leaves till all the moisture has evaporated. Keep it aside. 

           Heat 1 tbsp. oil in a pan and fry the garlic, onion and green chilies till light brown. 

          Add the sautéed greens and salt. Cover and cook on a low flame for 2-3 minutes. Keep aside to cool.

          Grind to a fine paste by adding very little water. It should not be runny. 

          Heat 2 tbsp. oil in a pan and fry the dry red chilies. Keep aside. When cool, crush them. 

          Temper the same oil with nigella seeds. Sauté for a few seconds and then add the ground paste. Sauté till dry. 

          When done, switch off the flame and add the crushed red chilies. Give it a mix and transfer to a serving bowl. 

          Drizzle remaining mustard oil and enjoy with hot steamed rice. 

                              Heat a pan & stir fry the moringa leaves till dry. Keep it aside. 

                   Heat 1 tbsp. oil in a pan & fry garlic, onion & green chilies till light brown. 

                   Add sautéed greens & salt. Cover & cook on a low flame for 2-3 minutes.

                   Keep aside to cool.

                                     Grind to a fine paste by adding very little water. 

                     Heat 2 tbsp. oil & fry the dry red chilies. Keep aside. When cool, crush them. 

                              Temper the same oil with nigella seeds. Sauté for a few seconds.

 

                                   Add the ground paste. Sauté till dry. 

                              When done, switch off the flame & add the crushed red chilies. 

                              Drizzle remaining mustard oil and enjoy with hot steamed rice. 

Moringa Leaves Dal

 

          This is a delicious dal (lentil curry) prepared with Drumstick / Moringa leaves and pigeon pea lentil or tuvar dal. Made it both spicy and tangy. However, it can be adjusted accordingly.   

           Moringa leaves has amazing health benefits. It is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol. 

          So enjoy this healthy dal with steamed rice, jeera rice, naan or tandoori roti. So check out the step by step pictorial recipe to prepare this wholesome delicacy.

• 1/2 cup tuvar dal (pigeon Pea lentil), soaked in water for 30 minutes 
• 1 onion, chopped
• 2 cups of moringa leaves, chopped
• 1-2 green chilies. 
• 2-3 garlic cloves, chopped
• 1" ginger, chopped
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. tamarind paste mixed with 1/2 cup water
• 1 tbsp. red chili powder
• salt to taste

Tempering--

• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 tsp. mustard seeds
• 1-2 sprig curry leaves
• 2-3 whole dry red chilies, broken
• 2-3 garlic cloves, sliced

          Pressure cook the soaked lentils with onion, tomato, ginger, garlic, green chilies, moringa leaves and turmeric powder with 1 & 1/2 cups water for 4-5 whistles. 

          Add the tamarind water, red chili powder and salt. Mash well and bring it to a boil. Simmer on a medium flame for 5-10 minutes. Transfer to a serving dish.

          Heat oil in a pan and temper with cumin seeds, mustard seeds, garlic, curry leaves and dry red chilies. Sauté for a few seconds.

          Pour this tempering over the prepared dal and serve with steamed rice, jeera rice, naan or tandoori roti.

                       Pressure cook the soaked lentils with onion, tomato, ginger, garlic, green

                       chilies, moringa leaves & turmeric powder with 1 & 1/2 cups water for

                       4-5 whistles. 

                                  Add tamarind water, red chili powder & salt. 

                      Mash well & bring it to a boil. Simmer on a medium flame for 5-10 min. 

                      Transfer to a serving dish.

                      Heat oil & temper with cumin seeds, mustard seeds, garlic, curry leaves

                     & dry red chilies. Sauté for a few seconds.

                                  Pour this tempering over the prepared dal. 

                       Serve with steamed rice, plain Biryani, jeera rice, naan or tandoori roti.

Moringa Leaves Bafauri

 

           Bafauri in general is a lentil based snack recipe from the State of Chhattisgarh. Not much is know about this particular dish. It is almost a lost recipe now. Traditionally, it is prepared with chana dal. However, I dished out with a twist. I made use of mixed lentils and a handful of moringa leaves for a healthy version. 

        

            This protein rich snack turned out real yum. In fact, it is a very easy and a quick recipe and can be relished with tomato sauce or green chutney. It is also a great tea time snack or can be packed as a lunch box meal. So check out the step by step pictorial recipe to prepare this fusion style yummy appetizer.

• 1 tbsp. chana dal (Bengal Gram Lentil)
• 1 tbsp. urad dal (Split Black Gram Lentil)
• 1 tbsp. tuvar dal (Pigeon Pea Lentil)
• 1 tbsp. moong dal (Split Green Gram Lentil)
• 1 tbsp. masoor dal (Split Red Gram Lentil)
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• handful of moringa leaves
• 1/2 tsp. carom seeds, crushed
• 1 tsp. flax seeds (opt)
• 1 tbsp. sesame seeds 
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 2 tbsp. oil 
• pinch of toasted sesame seeds & chaat masala to garnish

          Soak the lentils overnight or for a minimum of 4-5 hours. Then along with the moringa leaves, coarsely grind by adding very little water.

          In a bowl, mix the dal paste with all the other ingredients, except oil. Transfer to a greased steel plate and steam for 15-20 minutes. Set aside to cool before cutting into desired shapes.

          Heat oil in a pan and shallow fry the Bafauri on both sides slightly. Garnish with toasted sesame seeds and chaat masala. Enjoy as it is or with tomato sauce / green chutney. 

                               Transfer to a greased steel plate and steam for 15-20 minutes.

                                  Set aside to cool before cutting into desired shapes. 

                                 Heat oil & shallow fry the Bafauri on both sides slightly.

   Garnish with toasted sesame seeds & chaat masala. Enjoy as it is or with 

tomato sauce / green chutney. 

Moringa Leaves Thepla (Drumstick Leaves Flat Bread)

 

          Check out this healthy and nutritious Thepla (Flat bread) recipe made of Moringa / Drumstick leaves. This is my version of the traditional Gujarati style Methi Nu Thepla. It is an appropriate accompaniment when travelling and is also a perfect lunch box meal. You can also relish it for breakfast or as a snack with some pickle, yoghurt and some green chilies if preferred. So do give it a try by following the step by step pictorial recipe to prepare this sumptuous regional recipe.

  

          Theplas are generally flat bread made with a combination of whole wheat flour and gram flour. It is kneaded with some chopped greens and an assortment of spices, which is then shallow fried to perfection. 

          Moringa leaves has amazing health benefits. It is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol.

          So get going and dish out these amazing theplas for a nice comfort breakfast or snack. They can be prepared in bulk and frozen for later use. 

• 1 cup wheat flour (atta)
• 1/4 cup gram flour (besan)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1 tbsp. ginger-green chilies paste
• 1/4 tsp. asafoetida
• 3 tbsp. yoghurt
• 2 tbsp. olive oil for kneading 
• 1 cup Moringa / Drumstick leaves, chopped
• 1 tbsp. fresh grated coconut (opt)
• oil for shallow frying

          In a bowl knead together all the above mentioned ingredients (except oil for frying) into a tight dough with required quantity of water. Keep aside for 30 minutes.

          Knead again for 1-2 minutes and divide the dough into equal portions. Roll out each portion into a thin chapatti by dusting some flour and stack them one over the other.

          Heat a tawa / griddle and fry the Theplas, one at a time, on both sides with a drizzle of some oil over it and around the edges. Serve hot with pickle or plain yoghurt.

                     Knead together all the mentioned ingredients (except oil for frying) into a

                     tight dough with required quantity of water. Keep aside for 30 minutes.

                         Knead again for 1-2 minutes & divide the dough into equal portions. 

                   Roll out each portion into a thin chapatti by dusting some flour and stack 

                   them one over the other.

                   

                    Heat a tawa & fry the Theplas, one at a time, on both sides with a drizzle 

                    of some oil over it and around the edges.

                                 Serve hot with pickle or plain yoghurt.