Tired...
I've not been cooking much either but I have made a few things.
1 large onion, minced
3 carrots, chopped
2 stalks of celery, chopped
Heat the oil in a large pot, and add the cumin and mustard seeds. Add dried peas and toast for about 3 minutes. Add water and bring to a boil, then add chopped veggies. Cover and cook about 40 minutes until peas are tender, then season to taste with salt and pepper.
An Attempt at Real Cooking
With measuring and stuff. This is my totally bastardized version of Nupur's Rajma Parathas (keep scrolling, you'll find it). First and foremost, I realized -- about halfway through the process -- that my rolling pin is in my parents' basement. So much for thin and pretty parathas...mine were about 1/4" thick. They were like a cross between corn tortillas and pita bread, and were fabulous on the first day but don't store well. The recipe didn't have quantities, so I did my best. (I think I was pretty close too, I'm making progress!)
2 ripe tomatoes, peeled and seeded
1 1/2 cups cooked kidney beans (can substitute canned beans -- rinse and drain well)
3/4 tsp salt (do not use if using canned beans)
3/4 tsp coriander
1 1/4 tsp powdered cumin
1/4 cup fresh cilantro
2 cups atta (Indian whole wheat flour)
Put everything except atta into a food processor and blend until smooth. Pour bean puree into a bowl and add atta. Mix well to form a stiff dough. Knead for 3 minutes, then cover dough and let rest for 30 minutes. Divide into 12 portions, roll as thin as you would like/are able (mine were pancakes about 4 inches in diameter), and fry in a shallow layer of oil until golden.
I'd definitely like to try these again once I have a rolling pin :) And that's it for your monthly edition of Bek Cooks! (PS I really am very tired and am writing from memory. If something looks wrong, it probably is...leave a comment and I'll fix it...)
1 Comments:
Your marinated salad still counts as good food, even if not cooking! Dishes like that are perfect for summer.
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