Monday, April 14, 2014

Peppers with Potatoes

Ingredients 
3 bell peppers 
8 small, new crop potatoes or 3 regular sized ones
4 tomatoes
1 onion
1-tbsp ginger-garlic-dhania paste
1-tbsp garam masala powder
1 tsp each - chilli powder and salt
½ tsp turmeric pdr.
oil or ghee to taste 
 jeera, hing, rai

Coarsely chop the listed vegetable to chunks, about one-inch sized pieces.
The size matters here in this dish and adds extra special flavor.
Add oil to a kadai or wide skillet and heat. Add and toast cumin and mustard seeds.
Add onion and saute them to translucent. Add potatoes and tomatoes.
Cover the skillet and cook for about five minutes.
Moisture from tomatoes creates steamy environment for potatoes to become tender.
When they are halfway done, add the bell peppers. Also the listed seasoning.
Mix and cover the skillet with a tight lid.
Keep the heat medium and continue cooking for another 15 to 20 minutes.
Do not add water. When you lift the lid, what you see is soft vegetables in semi-moist consistency. (nothing should be in puddles of water). At this point it is ready to serve.
Tastes wonderful with warm chapatis or rotis/ bread and  rice


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Rumali Roti

Ingredients


2 1/4 cups all purpose flour (maida)
1/4 tsp salt
2 pinches soda bi-carb
milk to make a soft dough


Method
  1. Mix all the ingredients together and make a soft dough. Keep aside for 1 hour.
  2. Knead again, divide into 10 to 15 portions and roll out each portion very thinly. Stretch a little on all sides and cook on an upside down tava for 1/2 minute.
  3. Serve hot.



those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

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Makki Ki Roti Sarson Ka Saag

Ingredients:


For sarson ka saag:



2 bunches of mustard leaves (sarson leaves)

1 bunch of spinach (palak)
1 inch of ginger grated
4-5 cloves of garlic crushed
2 medium sized onion finely chopped
4-5 green chilies
1 pinch of asafoetida 
1/2 tsp cumin seeds 
1 tsp coriander powder
1 tsp garam masala
1 tsp red chili powder
2 tbsp maize flour (makki ka atta)
2 tbsp ghee 
Salt to taste

For makki ki roti:



2 cups of maize flour (makki ki atta)

1 tsp of ajwain (optional)
Hot water as required
Salt to taste


Method:


For sarson ka saag:


1. Wash mustard & spinach leaves, remove leaves from stems. 

2. Pressure cook mustard & spinach leaves up to 5-6 whistle with a little salt. 

3. Mash it with a potato masher or use hand blender. But make sure not to puree the mixture.     The roughness of leaves & stalks should be there.

4. Add maize flour to mustard & spinach mixture & mix well.

5. Heat ghee in a pan, add cumin seeds, wait till it crackles, now add asafoetida (hing). 

6. Thereafter add ginger, garlic, stir for few seconds.

7. Add chopped onions & cook till they become a little translucent, add green chilies & stir for     some time. 

8. Now add red chili powder, coriander powder, garam masala & stir. 

9. Mix mustard & spinach mixture to this, salt & cook for 8-10 mins on low flame. You can add     water if required.

10. Garnish with a dollop of butter, sarson ka saag is ready to serve.


For makki ki roti:


1. Mix all the dry ingredients in a bowl.

2. Make a soft dough with hot water, knead for a few minutes.

3. Divide dough into equal-sized balls. Lightly flour a rolling surface & roll each ball into a
    circle approx 5" in diameter (1/4" thick)

4. Now heat tava/griddle &  place roti very carefully on it.

5. Flip & cook from other side till you see red-brown marks & get that distinct aroma.

6. Serve hot makki ki roti glazed with butter on top & piping hot sarson ka saag. 



those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

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http://knee replacement-stickclub.blogspot.com

Akki Roti/ Rice flour roti

Ingredients 
Rice flour   2 cups (makes 4 rotis) 
Onions    1 small finely chopped
Carrot   1 grated
dhania  handful chopped
Green chilli  1 finely chopped
Cumin seeds  1 tsp
Oil     2 tbsp
Salt   to taste
Water  1 cup or according to required consistency
Method
At first take water in a vessel and bring it to boiling stage.(using boiling water makes dough smooth to pat on and also makes rottis soft to eat)
Meanwhile mix rice flour with chopped and grated veggies add salt.
Add boiling water, mix well using a spoon until dough comes together.
 Keep covered for 10 mins.(When covered steam from the hot water will make the dough moist)
When dough is cool enough to handle with bare hands add 1-2 tbsp of oil and knead well.
 Now the dough( should be soft) is ready to make rotis,  using wax paper.
Take a sheet of wax paper put little oil and smear around, take handful dough, make a ball and pat evenly. 
Now transfer onto hot tava and remove the paper.
Leave it for a minute, turn other side and leave for 30 sec or so. 
You can smear some oil and cook it on both sides till crisp if you prefer.
serve it hot with some chutney/ pickle and raita.

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http://cancersupportindia.blogspot.com/


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Ragi Roti

Ingredients
Ragi flour- 3 cups
boiling water-2 cups or more
cumin seeds-1tsp
onion chopped- 1 medium size
curry leaves – few.

Method
Bring water to boil, to the flour mix onion,cumin and curry leaves add salt and boiling water.
Mix well, cover for 10 minutes for the steam from the hot water soften the flour. 
Then with little oil mix the dough. It should be soft and not too hard.
Smear oil on flat griddle or tava, spread the dough in circular motion with the help of some oil or water.
Cover and cook on medium heat for 2-3 mins, once the edges start leaving the vessel take out and serve.
Enjoy it when its warm.
Serve with dal, pickle, raita and sabji.

those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

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http://knee replacement-stickclub.blogspot.com

Tandoori Roti

Ingredients:
1 cup whole-wheat flour
1/4 cup all purpose flour (maida)
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp sugar
1 1/2 tbsp oil
1/4 cup yoghurt
About 1/4 cup of water as needed

Also needed:
 flour for rolling
2 tbsp ghee

Method: 
Mix the flour, baking soda, sugar, and salt together.
Next add the oil and yogurt and mix to make crumbly dough.
Add water as needed and mix to make smoother dough.
Knead the dough for about a minute. Set the dough aside and cover it with a damp cloth.
Let the dough rest for at least 30 minutes.
Heat the oven to 500 degrees F. with a pizza stone (baking stone) for about thirty minutes so the stone becomes hot.
 Using a baking/pizza stone will help to give roti close to same kind of heat as tandoor.
Next turn the oven to high broil.
Divide the dough into four equal parts.
Roll each dough piece into a smooth ball and press flat. 
Take each ball and press it into the dry flour on both sides makes it easy to roll.
Roll each dough piece into 6-inch circles.
Before putting the rolled dough into the oven, lightly wet your palms and take the rolled dough and flip them between your palms before placing them onto your baking/pizza stone in the oven.
You can place about 2 pieces of rolled dough on the baking/pizza stone at a time. 
The roti will take about 2 minutes to cook, depending upon your oven. 
After the roti is baked, there should be golden brown color on top.
Take roti out of the oven and brush lightly with clear butter (ghee).
Wait for 2 to 3 minutes before baking the next roti to allow the oven to reheat.
Serve the roti hot with dal, pickle, sabji, raita.

those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


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Missi ki Roti

Ingredients:

2 cups of gram flour
 ½ cup of wheat flour
1 tsp of ajwain seeds (carom seeds)
1 tsp of amchur powder (dry mango powder)
1 tsp of anardana (dry pomegranate seeds)
2 green chillies, chopped
1 onions, chopped
Salt as per taste
2 tbsp of oil
Ghee/ butter for frying

Method:

1. Transfer besan (gram flour) into a kneading bowl.
2. Add wheat flour, onions, green chillies, anardana seeds, amchur powder, ajwain seeds, salt and oil. 
3. Add water to knead the dough. 
4. Since the dough tends to be sticky, one can add additional oil or ¼ cup of wheat flour to get a smooth dough. 
5. Roll out the dough in the form of roti or thick parathas.
6. Add ghee on to it. Dust it with flour. Fold the dough from all sides into a square shape.
7. Dust it in flour again. Roll it again.
8. Transfer the roti on to the tawa and cook it evenly from both side.
9. Add ghee and butter as per taste.
10. Serve hot with curd and pickle.


those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stickclub.blogspot.com