Nov 9, 2016

Methi Missi roti















Ingredients :
  • 1 cup besan
  • 3/4 cup plain flour (maida)
  • 3/4 cup whole wheat flour
  • 1/2 cup finely chopped onions
  • 1 1/2 tsp finely chopped green chillies
  • 1 tsp chaat masala powder
  • 1/2 tsp red chilli powder
  • pinch hing(asafoetida)
  • 1/2 tsp carom seeds (ajwain)
  • 1 cup chopped fenugreek (methi) leaves
  • 1/4 cup chopped coriander leaves
  • 3/4 tsp haldi 
  • 1 tbsp ghee
  • salt to taste
  • whole wheat flour  for rolling
  • ghee for cooking
  • butter to serve

Method: 
  • Combine all the ingredients into a deep bowl and knead into soft dough using enough warm water.
  • Divide the dough into 16 equal portions and roll out each portion into a thin circle of about  (5") diameter with the help of a little whole wheat flour for rolling 
  • Meanwhile heat the Griddle(Tawa/Flat cast Iron skillet) on a medium high heat. Roll them into small balls, Taking one small ball at a time flatten it  with a rolling pin , dust the flattened dough with flour on both sides and start rolling them again into a nice round chappati.
  • Put this flattened rolled out roti on the hot skillet, cook for about few minutes on both the sides.
  • Next hold the roti directly on gas flame & let it cook till you see brown spots appearing on roti .take care not to burn them. 
  • Flip it on both the sides to get it evenly cooked, apply butter/ghee on both the sides, until it is lovely golden brown in colour, that means it is done.
  • Serve it with butter/Ghee, pickle ,chutney and chole.

 

 

Paneer Makhani



















Ingredients:
  • 250 gms. paneer (cottge cheese)
  • 3 tbsp. ghee or butter
  • 1 onion chopped into strips
  • 1/2" piece ginger chopped fine
  • 2 green chillies chopped fine
  • 4 tomatoes chopped fine
  • 2 cardamoms crushed
  • 1/4 cup beaten curd
  • 1/2 tsp. red chilli powder
  • 1/2 tsp. garam masala
  • salt to taste
  • 1/2 cup milk
  • 2 tbsp. tomato sauce

Method:

  • Chop the paneer into 2" .
  • Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
  • Add tomatoes and cook for 7-8 minutes, covered.
  • Add curd and cook for 5 minutes.
  • Add 1/2 cup water and cool.
  • Blend in a mixie till smooth.
  • Heat remaining ghee, add gravy and other ingredients except milk and paneer.
  • Boil to get a very thick gravy.
  • Just before serving, heat gravy, add milk and paneer  and boil for 3-4 minutes.
  • Garnish with chopped coriander and serve with rice or puri.

Aloo Mutter






















Ingredients:
  • 1 cup green peas
  • 2 medium size potatoes
  • 2 medium size tomatoes
  • 1 Pod Garlic (about 15-20 Pieces)
  • 1/2 cup Green Coriander leaves
  • 2 Green chilies
  • 1 small onion
  • Salt to taste
  • Pinch of Turmeric
Method:
  • Grind Garlic, Coriander, tomatoes, green Chillies, onion, salt, turmeric.
  • Heat oil in cooker. Add ground Masala and roast till oil separates
  • Add potatoes pieces, and green peas and mix properly
  • Add water and pressure cook 2 whistles would be enough . 
  • Serve with chappaties or puries

Nov 8, 2016

Chole














Ingredient : 
  • 1 cup kabuli channas
  •  2 chopped onions
  •  2 potatoes
  •  2 tomatoes
  •  2 tbsp dhana-jira powder
  •  2 tbsp chilli powder
  •  1 tbsp amchur power
  •  1 tbsp garam masala
  •  ½ tsp soda bi-carb
  •  ½ tsp black pepper powder
  •  3 tbsp ghee
  •  salt to taste
Method :
  •  Soak the channas for at least 6 hours
  •  Add ½ teaspoon of soda bi-carb and cook in a pressure cooker
  •  Cut the potatoes and tomatoes into big pieces
  •  Heat the ghee in a vessel and fry the potatoes until soft
  •  Remove the potatoes. In the same ghee add the onions and cook for a little time.
  •  Add the dhana-jira and chilli powder and fry again.
  •  Add the boiled channas and salt.
  •  After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes.
  •  Add the potatoes and tomatoes and cook for 2 minutes.
  •  Decorate with coriander and coconut

Sweet Pongal














Ingredients:
  • Moong dhal - 1/2 cup 
  • Rice - 1/2 cup. 
  • Milk 
  • Coconut 
  • cashew 
  • jaggery 
  • raisins
  • cardamom 
  • ghee

Method:
  • Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). 
  • Then soak rice and dhal separately for 10 minutes.
  • Thoroughly wash and keep it in cooker with the right water and cook it seperately (in two different containers). 
  • Meanwhile cut coconut in very small pieces and fry in ghee.
  • Fry cashew and raisins separately.
  • Break the jagerry and put in water (very little) and make a syrup. 
  • After we make the syrup strain it through tea strainer. Put the rice and dhal in a big vessel and add milk (may be one cup) and cook it till all the milk gets absorbed. 
  • Add jaggery syrup and again cook till even it gets absorbed. Add three big table
  • spoons of ghee, powdered cardamon and cook again for a while. 
  • Add fried coconut, cashews and raisins.
  • Serve hot in with a spoon of ghee