Green Peas Coracles

This snack instantly reminded me of these small round boats that are used for short distances in canals and rivers in Andhra Pradesh, India. I have been in one of them for a short ride. Back home there must be a photograph somewhere of me, my brother and my mother on such a little boat –(that petrified look on my mother’s face – Priceless!!). I was looking for a good name for this snack. When I googled to find out what they are actually called, I learnt they are called ‘coracles’ in England and ‘basket boats’ in Vietnam.

Back to this recipe, these cute little round vegetable filled coracles are a perfect companion to a hot cup of tea on any given evening. A bit of tomato ketchup on the side certainly amplifies the taste. I made a filling using green peas. But, the options are truly endless.

Ingredients:

For the filling:

• Green Peas (cooked): 1 cup
• Onions: ½ cup
• Oil: 1 tbsp
• Salt – to taste
• Dhaniya powder: ½ tsp
• Red chilli powder: ½ tsp
• Garam masala: ½ tsp
• Turmeric: pinch
• Jeera- ½ tsp (for tempering)

For the dough:

• Maida or APF: 1 cup
• Salt: 2 pinches
• Butter: 2 tbsp

Method:

• For the dough, mix maida, salt and butter first and then add water and make a smooth dough, just like normal chapati dough.
• For the filling, heat a pan, temper with jeera, add onions – sauté, then add the cooked peas.
• Add all the masalas and salt.
• Let the flavours combine and let it become a totally dry curry – Done!
• Now, take a large portion of the dough.
• Roll out a large fairly thin chapati (as large as you can) on a clean kitchen counter, dusting with some maida (as and when needed).
• Using a steel tumbler or any other device, make small discs.
• Carefully remove the discs and place them in a dry tray or paper.
• Pick up the remaining pieces from the kitchen counter. Knead and roll out again.
• Keep kneading, rolling and making discs till you get the needed number of discs.
• Preheat oven to 350 F.
• Now place these discs, one in each hollow of the muffin tray.
• Spoon out the filling into each disc.
• Place the muffin tray in a preheated oven and bake for 15 minutes or till the edges get mildly brown.
• Serve hot with ketchup!

Since this dish is inspired by Arundati of My Food Blog, this goes to Nupur’s ‘BB6 – The Potluck Edition’

Green Moong Kebabs

Green moong (Mung) is a seriously wonderful legume to cook. I always feel it is a very versatile legume, which can be given any form and shape very easily. For a long time I have been wanting to try out kebabs with green moong. They turned out truly scrumptious. I followed my own recipe of Hara bhara kebab (which is picked up from various websites). Just substituted green moong for the peas. This hassle-free recipe is sure to be a definite hit with your family and friends.

My moong kebabs go straight to the Nineteenth helping of My Legume Love Affair (MLLA – 19), brainchild of Susan, and hosted by Simple Indian Food for January 2010.

Ingredients (makes 10- 12 kebabs):

· Green moong (soaked for 3 – 4 hrs) : 1/3 cup
· Potatoes (medium): 3 – 4
· Spinach: 100 grams or 1 small bunch
· Chopped green chillies: 1 tbsp
· Chopped ginger: 1/2 tbsp
· Grated garlic: 1 tbsp
· Chopped coriander: 2 tbsp
· Chaat masala: 1 tbsp
· Garam masala: ½ tsp
· Corn flour: 2 tbsp
· Salt: to taste
· Roasted cashews (to garnish)
· Oil: to shallow-fry the kebabs

Method:

· Wash and soak the green moong. Pressure cook for 3 whistles. The moong should be well-cooked but not mushy. 1/3 cup of raw moong (after soaking and cooking) would yield about ¾ cup of cooked moong. Drain out all the water.
· Run this moong mixture for a couple of whips in the mixie and keep aside. The mixture should be a thick coarse paste
· Boil the potatoes and palak in the cooker for three whistles
· Now mix the mashed potatoes, palak, moong and all the other ingredients together and make a tight mixture
· If you feel the mixture is a little loose, add a little more of corn flour. But, it may not be the case since water is drained out already
· Now heat a greased thick bottomed griddle
· Grease your palms and make lemon-sized balls out of the mixture and press in order to make flatties
· Shallow fry them over low to medium heat
· Press a roasted cashew on each kebab for garnishing it
· Serve hot with ketchup or chutney
· Done!