I had read/heard about edamame before and had tried it a couple of times in stir fries. This time when I bought a frozen pack of edamame, I wanted to try making something different. One of the dishes that we all enjoy is paratha. I make parathas with almost all vegetables. I feel this is a very good way to eat most of the vegetables. So I thought of making some paratha with them. Parathas came out very well.
For those who do not know what edamame is, wiki says – Edamame or edamame bean is a preparation of immature soybeans in the pod, which commonly are found in the cuisines of Japan, China, and Hawaii. The pods are boiled in water together with condiments, such as salt, and served whole. Occasionally they are steamed.
Ingredients: 1 cup edamame beans 3 cups wheat flour 1/2 tea spn chilli powder 1/2 tea spn amchoor powder 1/2 tea spn coriander powder 1/2 tea spn cumin powder Salt
Method: Cook edamame. I added a little water to them and microwaved for around 4mins. Then grind to a paste. (as much as possible, do not add more water). Now add all the spices, salt, wheat flour. Make a dough. Roll into a paratha and roast them on hot tava. Serve hot.
Serves : 2-3 Preparation time : 30mins
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Jackfruits are easily available in this season. Raw jackfruit is called pansa kadgi or Chakke kadgi in Konakni. It is one of the very commonly used ingredients in Konkani recipes. These phodis have a silghtly different method of preparation compared to any other phodis that we prepare. These are not as common as the other ones. But they have a distinct taste and liked by many. Recently, one of our readers asked about this. So I prepared them after a long time. They cook slowly. Hence it is required to cook them in cooker and then shallow fry.
Ingredients: 7-8 Raw jackfruit (kadgi) pieces 1/2 cup rawa(sooji or rice rawa) 1 tbl spn rice flour or Chana flour(besan) – (optional) Salt 1/2 tea spn chilly powder Asafoetida Oil
Method: Cut the raw jackfruit into two halves. Remove the skin. Remove the innermost part. Cut 1 cm thin slices and immerse in water for about ten minutes to get rid off any gum that comes after cutting. Remove the slices and cook in a cooker under steam pressure for one whistle. After cooling, sprinkle salt, asafoetida and leave for about five minutes. Mix rawa, chilly powder and chana flour(besan) on a plate. Roll the jackfruit pieces in the mixture. Put them on hot tawa and shallowfry them on both sides. Chana flour or Riceflour is used to keep the rawa intact.
Serves : 2-3 Preparation time : 30mins
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