Luchi & Split Peas with Spinach-Tomato

The weekends are always pleasant, not because of so much free time for cooking but also for experimenting without worrying about the taste. As you have so  much time you can always prepare something else, if your experiment goes wrong :p

I did some experiment with Luchi\Poori. And we had the successful outcome with this Daal with a toouch of spinach. What to say, it was a lovely beginning of the Sunday morning.

Here is the recipe which is very simple. Hope you enjoy it!

The Luchi

Ingredients:

Maida - 400 gms.

Spinach - 1 cup, very finely chopped, boiled & mashed, don't make paste

Tomato - 1 cup, very finely chopped, boiled & mashed, don't make paste

Sugar

Salt - to taste

Oil to fry.

Method:

1. Sieve the maida well with salt, sugar and place in a flat dish.

2. Make a bay in the center and put a little of oil for leavening.

3. Add smashed spinach & tomato. Add cold water and make a stiff dough.

4. Make roundels of 15 gms and form dough.

5. Roll out on an oily surface into thin discs. 

6. Briskly fry in smoking oil till puffed up and turn over. 

7. Serve hot.

Motor Daal\Yellow Split Peas

Ingredients:

1 tbsp – Oil/ghee

1 cup – Yellow split peas (matar)

1 No – Onion

1/4 tsp – Cumin seeds

1/4 tsp – Turmeric

1/4 tsp – Ginger grated

1/4 tsp – Green chillies chopped

1 tsp – Coriander powder

1 cup – Spinach chopped

Salt to taste

Method: 

1. Clean and wash the dal properly. Soak it overnight in water.

2. Add 2-2.5 cups of water in it and steam in a pressure cooker for 7-10 mins on a high flame. Then turn too a low fame and cook till done (another 5-7 mins).

3. Heat oil in a pan and add cumin seeds. When they crackle, add ginger, chillies and onion and cook till deep pink. Add chopped spinach.

4. Add the masalas, salt and stir for a minute. Lower the flame

5. Add the dal and bring to a boil. Serve hot with Luchi.

Linking to:HFFHK - Combo meals for kids @ Nithu's Kitchen & Nivedhanam

Green Luchi

Last night I tried to prepare one Italian dish. But the first attempt did not come out very well because of my measurement-mistake & R's "want to have plain curry"-mood. Anyway, I was not happy with the dinner. So, to cheer up that "not-happy-dinner" mood, I came out with this crispy Indian food. This breakfast made our day.

The Independence Day special was my Green Luchi. This one went well with egg-bhurji. The crispy taste of spinach came out very well & the taste was unexpectedly yummie. Have you ever tasted those "50-50 Crack-Jack" biscuits? You can get that taste here.

Hope to get some feedback if you like it :)
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Ingredients:

Maida - 400 gms.

Spinach Puree- 1 cup

Potato (boiled & smashed) - 2 medium sized

Sugar

Salt - to taste

Oil to fry.

Direction 

1. Sieve the maida well with salt, sugar and place in a flat dish. 

2. Make a bay in the center and put a little of oil for leavening. 

3. Add Spinach puree & smashed potato. Add cold water and make a stiff dough. 

4. Make roundels of 15 gms and form dough. 

5. Roll out on an oily surface into thin discs. 

6. Briskly fry in smoking oil till puffed up and turn over. 

7. Serve hot.

If you like my recipes, then please join my blog by clicking here.

Linking: Monsoon Of India and JCO.

Luchi & Ghugni :)

When I was a kid, my mother used to prepare Luchi a lot. On every Sunday morning & whenever there is some guest, she will definitely prepare Luchi. So in our area - the small place Nutanpara, my mmother was famous as Luchi-Lady. It was a kind of tradition for our family to serve guests with Luchi :). Now a days, I prepare Luchi when I am having fever or in weekends :)

I first prepared when I was in class IX or X. One of the very old friends of my Baba came on that day & my mother was in school. So my Baba/Dad told me to prepare tea & omelet. But I prepared Luchi (to impress my Dad as well as my Ma). Long story short, my Baba was very happy as we were able to serve Luchi in spite of my mothers absence.

Here the way she used to prepare. One more thing, these Luchis go gret with Ghugni. The recipes are given below.

For Luchi:

Ingredients:

Maida - 500 gms.

Sugar - 1tea spoon

Salt - to taste

Oil to fry.

Method:

1. Sieve the maida well with salt, sugar and place in a flat dish. 

2. Make a bay in the center and put a little of oil for leavening. 

3. Add cold water and make a stiff dough. 

4. Make roundels of 15 gms and form dough. 

5. Roll out on an oily surface into thin discs. 

6. Briskly fry in smoking oil till puffed up and turn over. 

7. Serve hot.

For Ghugni:

Ingredient:

Chick peas - 250gm

Onion - 4 (medium / 2 for paste, 2 for slicing)

Garlic paste - 2 tbs

Ginger paste - 1tbs

Turmeric Powder - 1tbs

Cumin powder - 1tbs

Coriander powder - 1tbs

Chilly Powder - 2tbs

Green Chilly - 2

Tomato - 1 large

Potato - 1 large

Salt to taste

Sugar - 1tbs

Method:

1. Soak the chickpeas overnight, so that they become soft easily. Even after soaking also you have to put them in pressure cooker for 4-5 whistles.Add little bit salt while in cooker.After that drain that water.

2. Now heat a pan with mustard oil. Add garlic paste and then add the onions paste & slices.

3. Add chopped green chilies and fry the onions till they become soft.

4. Now add potato pieces & tomatoes and stir for  2 min in medium flame.

5. Now add the cooked peas in the pan. Increase the flame a bit and fry this whole mixture properly.

6. After 5 min of frying, add turmeric powder,cumin powder,coriander powder, chilly powder and ginger paste in it. Again stir properly so that masala can mix properly.

7. After frying all the peas and masalas, now add water. Add sugar & salt.

8. Now cook for 5-7 min in high flame.

9. Finally add garam masala just before finishing.Stire it properly.You can garnish it with chopped onions and chopped coriander. Even you can also add chopped green chili.

Note :  Sometime I like to have a sweet & spicy Ghugni. To do that you can add more sugar. Adding more sugar means, you have to add more chilly powder

Linking: Monsoon Of India and JCO.