Geetha's Kitchen

Dal Paratha with pickles and Checca I made these parathas with leftover dal - an inspiration from Hema! Dal parathas are quite easy to prepare, delicious, nutritious, and filling.  I served them with a side of freshly made  Checca  (fresh tomato salad) and pickles - YUM.  Plain yogurt or a raita is another traditional and terrific accompaniment to parathas. Plain cooked dal may be used to make these parathas; when using plain dal, add some seasonings and herbs to your taste. These Parathas are fabulous in a lunch box  as well as a nice snack with a hot cup of tea!  Ingredients: 2 cups Whole Wheat Flour (Atta) 1 pinch of sea salt 1 cup cold  Simple Dal  or Chunky Chana Dal Water if needed About 1or 2 Tbsp Oil for cooking A small handful Fresh Fenugreek or dry (optional) Method: Combine the atta (flour) and salt in a large bowl; stir in the dal and knead in the bowl adding a few drops of water if needed to make a pliable bu...

Lemony Poppy Seed Muffin Lemony Poppy Seed Muffins are the best muffins ever!  These fragrant muffins are easy to make and very satisfying with their tangy taste. This recipe is adapted form Isa Chandra Moskowitz's cookbook Vegan with a Vengeance; I added lemon juice for a more lemony taste that my family adores. I like to make a double batch and freeze the extra muffins. Moskowitz recommends freezing the batter - to freeze the batter, pour into muffin liners placed in muffin pans and freeze until solid; place the frozen muffin batter in re-closable storage bags and keep frozen.  When ready to bake, place the frozen muffin batter back in muffin pans and bake - frozen batter will require about 8-10 minutes extra time. These muffins may be baked using the mini muffin pans as well; for mini muffins, bake at 375*F for about 12 minutes or until a toothpick comes out clean when inserted close to the center of a muffin. Makes 12 large muffins Ingredients: 1 3/4 cups...