Seyal Phulka (Leftover Rotis in Garlic tomato curry)

Alka Keswani — Fri, 26 Feb 2010 06:41:28 +0000

Seyal Phulka Spring announced its arrival, winter bid adieu, and summer is almost knocking at the doors. Holi(Indian Festival of colours ) is just few days away, and I am as usual grumpy and lethargic. No changes in SEASON of my MOOD. The diet regime seems to be improper, leaving me dull and tired whole day. I need to breakup my meals into more sensible way and include some more antioxidants and proteins too. Of late we had been socializing more, that ends up in many unwanted calories in the body and the fight to get rid of those extra calories is proving to be strenuous. On the whole, I am literally dragging myself to the daily grind, day after day. I am still researching (Highly dependent on Google for that) on consumption of protein shakes before work outs in Gym.Till now, I haven’t reached to any conclusion since there seems to be a lot of difference of opinion amongst people. Do you have any first hand information on that? Do share that with me please. I do not want lethargy to be an excuse for not working out 😉 Coming to Recipe of the day, it has nothing to do with diet food or wonder milkshakes. Instead it has got something to do with leftovers..yeah, leftover rotis/phulkas. Watch Recipe video here: This is one very popular way of cooking with some leftover rotis , turning those into tangy, spicy morsels . And its so simple to cook, with just few basic ingredients. Print Seyal Phulka (Leftover Rotis in Garlic tomato curry) Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 2 A simple and delicious way to enjoy leftover rotis, phulkas (unleavened flatbreads) Ingredients 4 Leftover Rotis (at least one meal stale) 2 Green chillies chopped (adjust as per taste) 3 small Tomatoes (Or 2 large), grated 7-8 Curry leaves ½ tsp Mustard seeds 5-6 Cloves of garlic ¼ tsp Turmeric Powder 1 tbsp Coriander powder ¼ tsp Red chilli powder Handful of Coriander leaves Salt as per taste 2 tsp oil 11/2 cup or more of water (Explained below) Method In a kadai or frying pan, take 1 tsp of oil, heat it, add chopped garlic, saute till it changes colour, add curry leaves and mustard seeds and let the seeds splutter. Quickly add grated tomatoes, chillies, salt, turmeric and coriander powder and fry on high heat till the raw smell of tomatoes go away and the oil separates out.Add water. When the mixture starts bubbling, tear the rotis into bite size pieces, and add to the boiling mixture. Add coriander leaves and let it cook on medium to low flame with the lid covering the pan Cook till all the water is dried up.Garnish with some more coriander and a drizzle of freshly squeezed lemon juice adds the holy tang to the yummy and easy to cook Seyal phulka.Enjoy ! 3.5.3251

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Mine Vs.Yours~A Tale of Two Curries

Alka Keswani — Tue, 12 May 2009 20:21:32 +0000

Before you visualize a fight here, between two cooks (chefs), let me assure you to relax. Its just one of those usual arguments between My better half (he is on lesser side of that half, since I outweigh him in kilograms, not that I am proud of it, still…..) and me about deciding the way, a particular veggie or legume or anything else in that matter, will be cooked on weekends. Now those who are thinking that HIS way would mean anything like HIM cooking a meal, then just forget it. It’s always me cooking for him, and that too his way and again before anyone paints a picture like Ablah Naari ( Helpless, suffering woman), then kindly note I do not even remotely fit into that category ! On the contrary I belong to those shrewd class of Homo sapiens, who would not allow anyone in her Kitchen (fearing a mess) and then moan about being not helped by anyone.My hubby calls it “Assaulting from both sides” (lol), and Man…I am pretty good at this 😉 So when last weekend we were discussing the menu (with his eyes, ears and mind occupied with his Laptop) and me babbling at his back, out of the blue he suggested Black Eyed Beans or Raanh as we call it in Sindhi. After I soaked beans (though these SHOULD be soaked for about eight hours, I did it for just 3 and half) , my hubby said that he would like to eat those in tomato base curry. Shocked to hear that, I thought of overlooking his suggestion and to make it MY WAY(Onion based gravy). But knowing that he wont like it my way and I wont, his way (A very common situation between us…who said opposites attract…did I???) I got generous and end up making it in both ways , a thing I seldom do ( mostly I go ahead with my preference, obviously since its me who is gonna cook) Do I need to talk about the Nutritional facts of the Lobia or B-E-B or Raanh ? Check it out here if you are doubtful ! Now my ramblings have already occupied too much of space here, so today lets check out one recipe ,while the other one will follow in PART 2 of this saga 🙂 I do not want to confuse you all, so here I will be giving recipe that would serve 2 Hungry Adults, though actually I divided the ingredients in two halves to make two ways of curries. Didn’t got my point??….Ah no big deal, I don’t make sense many of times ! Today’s Recipe is of Raanh in Tomato based curry . Print Lobia or Black Eyed beans in Tomato gravy Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 2 Lobia or Black Eyed beans cooked in Tomato gravy Ingredients Black Eyed Beans 1 cup Ripe Tomatoes 2 Medium sized Green chillies 2-3 Ginger a bit Salt as per taste Turmeric powder ¼ tsp (or less) Potato 1 (optional) Coriander Powder ½ tsp Cumin Seeds 1 tsp Curry leaves 4-5 Oil 1tbsp Method Pick, Rinse for several times and then soak beans for eight hours(or over night) Rinse again if you see frothy layer after soaking with some fresh water In a pressure cooker, add 1 tsp of oil and add cumin seeds and Curry leaves(optional) After the seeds splutter add grated or pureed Tomatoes, pounded ginger(or even a paste) turmeric and coriander powder, chopped green chillies and saute till tomato is cooked(leaves oil from sides), say for about 2-4 minutes Add the soaked Beans , peeled and diced potato cubes and salt and mix properly (but do not mix too much, An Old Wives Tale says that stirring beans {Bhuno-ing} too much before cooking, makes them hard...Do not know the fact though) Add water much above the level of beans, and close the lid of cooker wait till 2-3 whistles, depending upon the quality and hours of soaking, it would take anywhere between 3-6 whistles for cooking beans) To avoid Overcooking, its better to check out every time after two whistles of pressure cooker Adjust the consistency of gravy and seasoning and garnish with coriander leaves Tastes equally good with plain steamed rice or Rotis (Whole Wheat Flatbreads) 2.2.1 If you are still interested in another way of making Lobia, do visit again , my Virtual Rasoi.I am sure you won’t be disappointed 🙂

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Seyal Phulka (Leftover Rotis in Garlic tomato curry)

Mine Vs.Yours~A Tale of Two Curries