RAJMA FALAFEL WITH RAGI PITA

Traditional falafel is made with chickpeas/garbanzo beans. I have tried making them with rajma (red kidney beans) for a change and served them with ragi/finger millet pitas. Though the pitas were not so fluffy like the ones we make with flour but they tasted good. They actually tasted like bhakris.

Ingredients:
Rajma / kidney beans .... 1 cup (soak them overnight)
Onions .... 1/4 cup
Ginger ..... 1 tsp
Garlic ....... 1 tbsp
Green chillies ... 2
Parsley or coriander leaves.... 1/4 cup
Tangier spice ................ 1/2 tsp
Baking powder ............. 1/4 tsp
Lemon juice ............... 1 tbsp
Gram flour ............... 3 tbsps
Salt .............. to taste
Oil .......... to fry

For Ragi Pitas:
Ragi flour .......... 1 cup
APF / maida ..... 1/2 cup
Yeast ................... 1 tsp
Sugar ................... 1 tsp
Salt .................. to taste
Olive oil ....... 2 tbsps
Warm water ............. as needed.

Method:

 To make the pitas take the ragi flour and maida in a bowl.
Take warm water in a bowl. Add sugar, sprinkle yeast on top and keep it in a warm place until it becomes frothy.

Add it to the flour along with salt and olive oil and knead the dough.

Cover the bowl and set it aside until it doubles in size.

Roll out pitas and bake them in a pre-heated oven for 8-10 minutes.  Brush with some oil and sprinkle some herbs while they are hot.

Soak rajma overnight or for 5-6 hours

Grind the rajma coarsely adding onions, garlic, ginger, green chillies, parsley or coriander leaves. Remove the mixture in a bowl and add the Tangier spice, salt, baking powder and gram flour for binding.

 Heat oil in a pan and fry the falafels just before serving.

Serve the falafels with pitas, onion and tomato slices, lettuce leaves and yogurt-garlic dip.

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LEBANESE LENTIL RICE WITH CARAMELIZED ONIONS / MUJADARA / MUJADARRAH / CHICKEN KEBAB

This is a protein packed dish of lentils and rice topped with caramelized onions and roasted almonds or pine nuts.  It is usually served with some plain yogurt. I always ended up ordering this dish in the Lebanese restaurants as it is somewhat like our pulao. I have served some chicken kebab as an accompaniment.

Ingredients:
Lentils ... 1 cup
Rice ...... 1 cup
Onions ... 1 large (sliced)
Black pepper ... 1/8 tsp
Cumin powder ... 1/2 tsp (or use garam masala)
Few almonds ... blanched and peeled (or use pine nuts)
Salt ................. to taste
Garlic ... 2-3 cloves crushed (optional)
Olive oil or butter .... 3-4 tbsps

Method:

1. Boil the lentils with some salt. Take care not to over cook them as we don't want them mushy. Drain them and set aside.

2. Boil the rice with salt. Drain and set aside. Traditionally the rice is cooked with lentils but I like it to be grainy. So I follow this method.

3. Fry the sliced onions until brown and crispy. Remove them on a kitchen tissue to drain the excess oil.

5. Now take a pan and add the oil or butter. If you are using garlic first saute it. Add the spice powders of your choice (either garam masala or cumin and black pepper)

6. Tip in the boiled lentils and rice stirring carefully not to break the rice.

7. Mix them well . Check for the salt and add if needed.

8. Spoon it in a serving platter and top it with fried onions and almonds or pine nuts

For the Chicken Kebab:
Chicken .. 200 gms (boneless cubes)
Lemon juice ..... 2 tbsps
Salt ............. as needed
Olive oil .. 2 tbsps
Mediterranean spice mix or garam masala ... 1 tsp
Onions ... cut into cubes
Satay sticks

Method:
1. Marinate the chicken with salt and lemon juice.
2. Saute in a griddle with olive oil on medium heat for 5-7 minutes or until done. You may also bake it in an oven.
3. Now toss the onions in the same pan for a minute.
4. Put the chicken and onion cubes in the satay sticks alternately
5. Bring them back to the pan and sprinkle the spice mix over them.
6. Turn the sides a couple of times till the chicken is lightly charred.

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EGGPLANT AND OLIVE DIP / SPREAD / VARIATION OF BABA GANOUCH

This is a variation of Baba Ganoush, a traditional Middle Eastern dip which is made by grilling the egg plant on direct flame, charcoal or grill, while this method is quicker using the pressure cooker. Here we have browned the sliced eggplant in the base of the cooker. When you make this version you will see how simple it is and the taste is very much the same.

Ingredients:
Eggplant .... 1 large
Olive oil ... 4 tbsps
Garlic ...... 6-8 cloves
Salt ........ to taste
Parsley .. 2 small sprigs
Tahini ... 2 tbsps
Lemon juice .. 2-3 tbsps
Black olives ... 8-10
Water .......... about 6-7 tbsps

For garnishing:
Extra virgin olive oil
1 sprig of parsley
Black olives (sliced)

Method:

1. Wash the eggplant and peel in alternative strips, keeping some for colour. Slice them lengthwise into two.

2. In a pressure cooker pour olive oil and place the eggplant face downwards and allow it to roast on low flame for few minutes.

3. Now flip over the eggplant.

 4. Throw in the garlic cloves, add a little salt and water to cook it. Close the lid of the cooker. After one whistle when the pressure builds up, reduce the flame and continue to cook for 2-3 minutes.

5. Let out the steam and open the cooker Add the tahini, parsley, lemon juice and olives. Mix and check the salt.

6. Grind it coarsely using a hand grinder.

8. Remove the dip in a serving bowl and garnish with olive oil, sliced olives and a sprig of parsley.
Serve with pita bread.

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OATS TABBOULLEH

This is a variation of traditional Tabbouleh which is made with bulgur. Here I have used roasted oats instead and added some fresh pomegranate to it.

Ingredients:
Steel cut oats .... 1/2 cup
Lemon juice .. 1/4 cup
Roasted and crushed cumin seeds .. 1/2 tsp
Extra virgin olive oil .. 1/4 cup
Fresh parsley ...... 1/2 cup
Fresh coriander ... 1/2 cup
Mint leaves ......... handful
Tomatoes ......... 2 (medium size)
Pomegranate ... 1/2 cup
Olives ..................... few
Salt .. to taste

Method:

1. Roast the oats in a pan until they give out aroma.Do this on medium heat. Soak them until they are fluffy.

2. Combine lemon juice, olive oil, crushed cumin seeds, salt and whisk together..

3. Now add the diced tomatoes, olives, pomegranate seeds, fresh greens and mix lightly.





Note: This salad tastes good when served immediately after mixing or else the oats gets soggy. For crunchiness soak the greens in ice cold water. 

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PITA BREAD ( Middle Eastern Bread )

This is a Middle Eastern bread which is usually served with dips like Hummus, Baba Ganoush . Pita pockets with Falafel make a delicious snack too. You can make the pitas plain or with Zaatar flavour. Pita bread is easily available in the supermarkets these days but nothing can beat the home made ones. It is very easy process and you can make the breads and store them too. They stay good for about a week in the refrigerator. You may even freeze them for later use.

Ingredients:

Flour / maida ......  3 cups

Yeast ................. 1/2 tsp

Warm water ...... 1/2 cup

Olive oil .......... 1 tbsp 

Zaatar .............. 1 tsp for each pita (see the link at the end of the post for home made zaatar)

Salt ............. 1/2 tso

Sugar .......... 1 tsp

Method:

1. Take the flour in a big bowl.

2. Make the water lukewarm. Spoon in the sugar and sprinkle the yeast on top without stirring. Leave in a warm place for 5-7 minutes or until it is frothy.

3. Make a well in the flour and slowly mix the yeast. Add the salt at this stage and also the oil.

Knead to a soft dough adding a little more water.

4. Place the dough in a bowl covered with a cling film or a foil until it is risen and is double in size.

5. Knead the flour again with light hands and divide into 6 or 8 equal size  portions depending on your preference. 

6. Meanwhile pre-heat the oven placing a greased baking tray inside. 

7. Roll out the pita using a little olive oil for rolling. If you want Zaatar pita then you sprinkle the zaatar powder and a little olive oil on the top surface and spread evenly. 

8. Place the rolled pitas on the hot baking tray and bake for 10 minutes on each side.(high temperature of your oven )

9. For zaatar pitas you can light the top grill and keep for a few minutes to give a lightly roasted texture.

10. For the plain pitas what you have to do is holding them with tongs, flip them on the gas flame a couple of times to get the perfect colour and texture.

Note: If you want to make pita pockets just cut the plain pitas into 2 halves and fill them with falafels,and the required ingredients. Check out the links given below how to make them.

Hummus

Zaatar

Falafel 

Pita Pockets

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