MLLA#28 Roundup and the winner!

It was a pleasure hosting October's edition of My Legume Love Affair# 28! Thank you Susan for giving me the opportunity to host it. It was raining legumes in my inbox! I received a lot of amazing entries and I have tried my best to put them all together in the following roundup..

We also have a winner here!! Susan has offered to reward the winner with a cookbook from Amazon US and a Hurst Bean Box.. Scroll down to the end of the roundup to view the winner!

This month's MLLA# 29 is being hosted by Lisa of Lisa's Vegetarian Kitchen..

Susan - Indian Spiced Tamarind Cooler
Divya Vikram - Rajma Paratha/ Kidney Bean stuffed Indian Flatbread

Lisa - Chickpea and tomato salad with chat masala
Divya Anil - Cherupayar Puzhukku

Janet - Japanese Tomato Tofu Caprese Salad
Anu Menon - Palak Kadhi

Divya Anil - Cherupayar Papaya Thoran
Akheela - Fried lentil dumplings (vada) in yogurt sauce

Sunitha Bala - Balti Fish Curry
Amritha Kalyani - Horsegram soup

Sunitha Bala - Carrot Kofta Curry
Sunitha Bala - Chickpea Curry

Megha - Punjabi Chole
Simona - Fagiolata Con Salamelle

Nisha - Lauki wali toor dal
Padhu - Peanut Sundal

Matt Huntley - Pumpkin White Bean Stew
Shobana - Boiled Masala Peanuts

Sowmya - Chickpea Fry
Megha - Black eyed beans curry

Shruthi - Thappadbillalu
Simona - Macco di fave / Fava bean purée
Harini - Jaya - Valor Lilva Kurma

Sharmilee - Channa Masala
Christine - Spicy Bean Sprouts Salad
Soma - Aloo Mattar

Janet - Yam, Zucchini and Chickpea Salad
Megha - Japanese Tofu Salad

Vanessa - Calcutta's Ghugni Chickpeas curry
Valerie - Bean 'n Kale Salad

Janet - Roasted Tomato and Lentil Salad with a Caramelized Sherry Vinaigrette
Janet - Brazilian Black Bean Stew with Portobello Mushrooms (Portobello Feijoada)
Santosh Bangar - Khandvi
Santosh Bangar - Dry Peas Tikki
Nithya - Channa Pulao

PJ - Falafel and Wrap
Supriya - Fifteen bean chilli

Claire - Veggie Loaf
Janet - Brazilian Black Bean Stew with Portobello Mushrooms (Portobello Feijoada)

Rachel - Poblano White Chilli
Sanghi - Pakoda Potato Kuruma

Christine - Soya nuggets and green peas pulao
Christine - Soya nuggets with green peas

Priyanka - Soya Nuggets Curry
Santosh Bangar - Spinach Chickpeas curry

Denise - Punjabi Kadhi Pakoda
Denise - Pasta in roasted redpepper hummus sauce

Nithu Bala - Peas Masala
Denise - Acaraje


And the winner I chose using a random number generator is Simona! Congrats! Simona, I shall forward your email address to Susan and she will contact you regarding the prize..

Thanks for participating friends. I have included all the entries I received to the best of my ability. If I have missed any, please let me know and I shall include it ASAP.

Rajma Paratha

Love stuffed parathas? Then you should definitely try this out. Stuffed Parathas get featured in our menu often and aloo paratha is our favorite. I found this version of Rajma Paratha from DK's website and I had bookmarked it long ago. After one of our busy weekends when we were out of veggies, I was thinking of something to make for dinner. I had soaked some rajma/kidney beans to make some rajma kurma. But instead, I made these delicious rajma parathas and it was a great hit at out place. I skipped the paneer in the original recipe and it was soft and filling! I served it with some curd/yogurt and pickle. It also tastes great with yogurt and ketchup!

Ingredients
Rajma/Kidney beans (cooked/canned) - 1 cup
Chilli powder - 1 teaspoon (or) finely sliced green chillies
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Cumin seeds/Jeera - 1 teaspoon
Coriander leaves/ Cilantro finely chopped - 1 spoon
Salt to taste

For the dough
Atta/Whole wheat flour - 2 cups
Water for kneading the dough
Salt to taste

Directions 

Soak the rajma/kidney beans overnight if using fresh ones.

Add enough water to the atta/whole wheat flour and salt and knead into a soft, pliable dough. Cover and allow it to rest for atleast half and hour.

Meanwhile prepare the rajma filling. Pressure cook the overnight soaked rajma/kidney beans for atleast 15 minutes until soft and cooked well. Alternatively you could use canned kidney beans. Drain the water in the canned variety.

In a bowl, using the back of a spoon or a potato masher, mash the rajma well to get a smooth mashed mixture. To this mashed rajma, add all the other ingredients listed and mix well.

To make the parathas, take a small lemon sized ball from the kneaded dough. Roll it slightly with the help of a rolling pin. Take a small ball from the prepared mashed rajma mixture and place it in the center of the dough. Cover the dough over the rajma from all centers and pinch the dough together.  Slightly press using the palm of your hand. Dip the entire ball in flour and knead carefully with the rolling pin into a flat disc. Take care that the filling doesnt come outside. Use more flour while kneading if needed.

Heat a tawa/pan and cook the rolled out paratha. Drizzle some oil on the sides. Flip over and cook on the other side alternating on each side for a total of about two minutes. Remove when it gets completely cooked and golden brown on both sides.

Serve with your choice of yogurt/curd and pickle/ketchup!

Sending this to MLLA:28 hosted here at DilSe.. and initially started by Susan of The Well Seasoned Cook

Also sending this to Tried and Tasted hosted by Priya and started by Lakshmi