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Tuesday, July 24, 2012

Dou Miao/Pea shoots Paratha

My neighbour a Chinese, introduced dou miao/pea shoots to me. It tasted good and now-a- days dou miao/pea shoots is one of our family favourite greens.  I cook them in Indian style.  In that way I tried out dou miao/pea shoots paratha.

From Flavor and Fortune....
Dou miao or pea shoots, like many Asian vegetables, go by a confusing number of names. Some people call them 'pea vines' others say 'pea tips,' still others call them 'pea stems.' Because they are the tender tips of the edible pea plant--the top several leaves and the tendril that ends the vine, different names are used. Pea shoots is translated from the Chinese as dou miao as the Mandarin transliteration or dau miu in Cantonese. These dou miao are also sometimes called wan dou miao, wan dou being the name of the pea plant. No matter the name, they are always delicate, nutty, and spinach-like. However, unlike spinach, they do not harbor grit and they do not leave an astringent coating on the tongue. Also, because the stems are as tender as the leaves, they do not have to be removed, as spinach stems often do. For further reading click here

  • Wheat Flour – 2 cups
  • Curd – 1/2 cup
  • Oil – 2 tbsp
  • Dou Miao (chopped) – 1 cup
  • Turmeric powder – ¼ tsp
  • Chilli powder – 1 tsp
  • Salt – to taste


Mix all ingredients with wheat flour and knead. If necessary add little water and make a soft dough. Keep aside for 15-20 minutes.

Make small balls from the dough and roll out each ball into chapathi.

Cook on a hot tawa using a little oil.

Serve hot with any curry.

Tuesday, July 17, 2012

Cabbage Poriyal/Stir Fry

  • Cabbage – ½ of medium size
  • Onion – 1
  • Green Chillies – 2
  • Frozen Green Peas – ¼ to ½ cup
  • Cumin seeds – 1 tsp
  • Shallots – 2 no.s
  • Ginger - ½ “ piece
  • Coconut – ½ cup
  • Turmeric powder - a pinch
  • Salt – to taste
  • For Tempering
  • Oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few


Chop cabbage & onion into small.Crush or grind green chillies and ginger coarsely and keep it aside.

Add cumin seeds, turmeric powder and shallots to coconut and grind coarsely and keep it aside.

Heat a kadai with oil. Add mustard seeds, let it splutter, add curry leaves and then onions. Fry it until onion become transparent. Once done add crushed green chillies and ginger and fry for a minute.
Add frozen green peas, some salt and cook for 5 minutes.Now add cabbage and fry for a minute.

Finally add ground coconut mix and salt to cabbage and mix well.Cook for 10 minutes or until done on low heat.

Serve with rice.

Note - You can use dried green peas instead of frozen, in that case soak it overnight and cook it seperately with salt before you add it to cabbage.

Saturday, July 14, 2012

Semolina/Suji Parantha/Paratha


Very fine Semolina/Suji - 2 ½ cups
(If you have coarse Semolina then process it once in the grinder to get fine Semolina)

Olive oil – 6 tbsp

Salt – to taste or ¾ tsp


Place Semolina in a large bowl, and stir in salt and 2 tbsp of olive oil.

Gradually add water and knead into a soft dough. Keep it aside covered for 15-20 minutes. If the dough becomes firm then add little water and knead again to get a soft dough. Divide into 8 pieces. Form into balls, roll out into a chappathi.

Heat tava over medium heat. Place the chappathi. Add ½ tbsp. of oil.

Cook the rolled chappathi on the oiled tava just like a parantha. Repeat with the rest of the dough.

Serve hot with your favourite veg or non-veg curry.

Saturday, July 7, 2012

Fenugreek Leaves Kuruma/Curry

  • Fenugreek Leaves – 100gms
  • Onion - 1, chopped
  • Tomato - 1, chopped
  • Chilli powder – ½ tablespoon
  • Coriander powder – 1 ½ tablespoon
  • Grated coconut - 1/2 cup
  • Turmeric powder - a pinch
  • Mustard seeds - 1 tea spoon
  • Garlic – 3 cloves
  • Curry leaves - few
  • Salt to taste
  • Oil - 2 tablespoons
Grind coconut, chilli powder, coriander powder and turmeric powder into a fine paste and keep aside.
Heat oil in a pan and allow mustard seeds to slitter in it. Add onion & saute until it turns transparent. Then add tomato and fry for 5 minutes.
Add curry leaves, garlic and fry for 1 minute. Add washed fenugreek leaves and saute for 5 minutes.
Then add ground coconut paste, add enough water and mix, add salt.
Cook it covered for 10-15 minutes.
Serve hot with rice or chapathi.

Friday, July 6, 2012

Fenugreek Leaves & Dhal Curry

  • Fenugreek Leaves – 100 gms
  • Tomato - 1, chopped
  • Toor Dhal - ½ cup
  • Chilli powder – ½ tsp
  • Turmeric – a pinch
  • Asafoetida – a pinch
  • Garlic - 2 pods
  • Salt to taste

For Tempering
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Dry chillies - 2
Clean and wash fenugreek leaves.
In a pressure cooker, add dhal, tomato, fenugreek leaves, chilli powder, turmeric powder, asafoetida, garlic and salt.
Cook until soft and tender (about 10-15 minutes on low flame) once the pressure subsides, smash it up, add enough water and bring it to boil for a couple of minutes and remove from heat.
In another pan, heat oil and add the ingredients for tempering. When they sputter, add them to the fenugreek leaves & dhal mixture.
Serve with rice or chapathi.

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