Lavash falafel wrap

I happened to have this in a Middle Eastern restaurant and I got hooked to its taste. Lavash is an Armenian flatbread which was introduced to me by an Armenian friend in college. It is also known as also known as lahvash or Armenian cracker bread. It is used in several ways and one such way to have this lavash is this recipe. It also comes in the whole wheat version. It is similar to our Indian chapathi but prepared in a different way. This lavash-falafel wrap is just a matter of assembling.

Ingredients

Lavash - 1

Falafels - 3 to 4

Hummus - 3 tablespoons

Onions - chopped 1/4 cup

Chilli powder - 1 teaspoon

Lettuce 

Tomato - 1 sliced thinly

Directions

Heat a lavash in a tawa and spread the hummus evenly.

Assemble the onions, tomato, lettuce, chilli powder and falafel and wrap it up and enjoy.

I used the classsic version of hummus, any variety of hummus can be used.

Falafel recipe

Hummus recipe

Keerai kootu

This is a healthy way to have spinach. It is both tasty as well as nutritious. It tastes best when accompanied with rice and dhall. Even people who hate spinach tend to like this version of spinach. This can also be prepared with frozen spinach in a matter of minutes. Just squeeze out excess water if using frozen spinach.

Ingredients

Spinach (chopped) - 4 cups

Moong dhall - 1 cup

Ginger - 1 inch grated

Turmeric powder - 1/2 teaspoon

Onion - 1/2 small sized

Green chillies - 3

Mustard seeds - 1 teaspoon

Urad dhall - 1 teaspoon

Oil - 1 spoon

Curry leaves - few

Asafoetida - 1 pinch

Salt to taste

Directions

In a pressure cooker, add the moong dhall, turmeric, asafoetida and water and pressure cook for 1 whistle. In another vessel cook the spinach with a little salt until it starts getting wilted.

In a saucepan, add the oil, mustard seeds and urad dhall. Once it starts spluttering add the chopped onion, curry leaves, grated ginger and green chillies. Saute for a while.

Add the cooked spinach and moong dhall and cook in medium low for about 5 minutes.

Adjust salt and remove from heat.

Serve warm with dhall and rice. Just yummy!

Ragi Puttu / Finger Millet Cakes

Ragi (red millet) has many health benefits. It is widely used as red millet flour. Having known the health benefits of ragi, i wanted to make a quick and healthy snack. I tumbled upon a ragi puttu recipe in some website. I tweaked it a bit to suit our palate and created this recipe. It was filling and there was no compromise on the taste part as well.

My other puttu recipe: Sweet Puttu
Ingredients
Ragi (Red Milet) flour - 1 1/2 cups
Rice flour - 1/2 cup
Sugar / Jaggery - 1/2 cup
Cardamom powder - 1 teaspoon
Grated Coconut - 1/2 cup
Salt to taste
Directions
Dry roast the rice flour for about two minutes. once it turns fragrant, mix it together with the ragi flour, coconut, salt, jaggery/sugar, cardamom powder and mix well.
Sprinkle some water and rub in with fingers so that it forms a crumbly texture.
To check if the right amount of water is added, just take a some mixture in your hand and clasp it within the palm.If the mixture holds together then it is in the right consistency.If it is still powdery and falls off, sprinkle little more water.

Now shape the mixture using any mould.I used a small bowl.Take the mixture in whatever mould you have and just press it with your hand,so that the particles are held tightly.Invert the bowl and tap it slightly.The mixture comes out easily.With care, transfer the shaped puttu to the steamer.
Steam cook for about 8 to 10 minutes.
Serve warm!

Sending this to JFI:Ragi hosted by Madhuram and started by Indira.

Spinach Pastry

This is similar to the greek pastry Spanakopita. This is nowhere close to the authentic recipe but this combination of pastry was born as a result of me finishing up all items in my fridge. It is made with puff pastry with a filling of spinach, cottage cheese and onions. The cottage cheese can be replaced with feta cheese, ricotta cheese etc.

Ingredients

Puff pastry - 3 sheets

Spinach - 1 cup

Cottage cheese - 1/2 cup

Onion - 1 small sized

Cumin seeds - 1/2 teaspoon

Oil - 2 teaspoons

Salt and pepper to taste

Directions

Thaw the puff pastry as per the manufacturer's directions.

If using frozen spinach, sqeeze out all water and chop spinach. 

In a saucepan, heat oil and add the cumin seeds. once they start spluttering, add the chopped onions and saute till translucent. Add the spinach and saute until it just gets wilted. Remove from heat and stir in the cottage cheese. Season with salt and pepper.

           

Cut the puff pastry to the required shape. Roll out a wee bit with the help of a rolling pin. Add a spoonful of mixture and seal the edges together with a fork.

Brush the top with some butter or with an eggwash to get a nice crust.

Bake in a preheated oven at 400 degree F for about 20 minutes until the pastry turns golden brown.

Serve warm!