Spicy Lentil & Halloumi Stuffed Parathas

Lentils and chapatis are very much part of the staple Indian diet. I’m always finding ways to make food easier to eat and more exciting for my two boys! I’ve never made lentil stuffed parathas so I thought I would give it a go. But now, it wouldn’t be a Shivaay Delights recipe if it didn’t have that fusion twist.

So here it comes ~ Halloumi, yes I said Halloumi! I’ve now ventured into Greek & Indian fusion! OMG! it worked! The saltiness of the halloumi and the texture combination with the spicy lentils is gooood!

At first it tastes very Indian and it is only after I mentioned to my Husband that the parathas had halloumi in it, did he realise. Do try them out and let me know what you think.

Have a tremendous Tuesday! Much love D x

METHOD

150g red lentils
1 garlic clove crushed
½ tsp cumin & coriander powder
¼ tsp turmeric powder
1 tsp sambhar powder
Pinch of salt
100g grated halloumi cheese

For the dough
3 cups chapati flour
1 tbsp sunflower oil
1 cup boiling water

Flour for rolling
Oil for shallow frying the parathas

INGREDIENTS

• Boil lentils in double the amount of water, simmer on a medium heat, add the garlic, seasoning and spices stir well

• Keep cooking on a low heat until nearly all the water is evaporated and your left with a dry crumbly lentil filling

Add the halloumi cheese and mix well

• Meanwhile make the dough. In a large mixing bowl combine the flour and oil to resemble bread crumbs

Carefully pour in the boiling water, using a fork bring the dough together and once your happy to handle it, start to knead. Use a little oil and work the dough for 5 minutes

• Take a palm full of dough about the size of a golf ball and roll out on a floured surface to approx 4cm in diameter. Get a teaspoon full of lentil masala, roll into a ball and place in the middle of the paratha round. Sprinkle with a little plain flour and then bring the dough up to seal the filling inside

• Flour the uncooked paratha ball and gently roll out to approximately an 8cm disk, using flour to avoid sticking. You may find that the filling may try to escape so press back in again and roll out

• Preheat a large non stick frying pan on a medium heat and dry cook the first layer of the paratha, wait for a couple of minutes then turn. At this stage use a little oil to cover the second layer. Cook until both sides are golden brown and well done

• Repeat with the rest of the dough and filling

Serve with some cool fresh natural yoghurt!

Advertisement

Sautéed Vegetables Transformed = 2 Vegetarian Dishes!

Still embracing our new diet, which we are quite enjoying as both my husband and I are seeing results and the weight is being shed, slowly but surely

We have really focused on our intake of fresh vegetables and protein. He has cut out pretty much all the carbs but yours truly hasn’t been able to do that. I have just reduced the amount! I’m sorry! I can’t live without bread and pasta!

Cous cous has become a great alternative, so that is what we had last night. Whilst I couldn’t resist making my boys a fluffy omelette using the prepared vegetables, which I must admit that I munched on too!

It was like making one and getting another dish for free! It worked well in both dishes and I know I will be making this combination again very soon! Hope you enjoy it! Have a tremendous Tuesday! Much love D x

INGREDIENTS

300g closed mushrooms sliced
180g fresh baby spinach
1 green bell pepper diced
1 tbsp olive oil
Pinch of dried red chilli flakes
⅓ tsp dried oregano
Paprika tp taste
Salt to taste
1½ cups dried couscous
2½ cups boiling water
½ vegetable stock cube

METHOD

• Prepare the cous cous by bringing to the boil in the vegetable stock, simmer for 5 minutes until the water has evaporated. Take off the heat and set aside. Separate grains with a fork

• Heat up the oil with the red chilli flakes, add in the peppers, sauté until tender

• Throw in the mushrooms, oregano and salt, combine well. Cook on a medium heat for 5 minutes then stir in the spinach. Let it wilt gently and cover for a few minutes. Take off the cooker and let the residual heat cook the spinach through

• Serve the sauteéd vegetables along with the sauce it has released onto a plate of cous cous

The sauteéd mushroom, spinach & pepper omelette

• Beat 3 large eggs till bubbly
• Stir in a dash of milk
• Season with just a little salt
• Add in 2 tablespoons of the spinach mix
• A handful of mature cheddar cheese…combine
• In a hot frying pan with a little olive oil, fry off your omelette, flip when the egg has settled on the first side. Both sides will be golden brown against the yolky yellow of the egg