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. 

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Mexican Spicy Cake

Ingredients

for stuffing
butter  1 tbsp
oil  1 tbsp
onion 2 finely chopped
red chilli paste  2 tbsp
ketchup  2 tbsp
Mexican seasoning  2 tbsp
rajma/ kidney beans soaked overnight and pressure cooked  1 cup
salt to taste
coriander leaves  2 tbsp
lime juice  2-3 tsp

in a pan, heat oil and butter, add onion, fry till light pink, add red chilli paste, and ketchup fry again for 2 minutes on low flame, add Mexican seasoning, beans, salt, coriander leaves mash well, cook for 2 minutes, remove, add lime juice and keep aside

for base
maida/ all purpose flour  1 cup
makai ka atta/ yellow corn flour  1 cup
salt little
oil little
water to knead
mix the flours, salt, oil well
add water knead to a soft dough like for roti
make slightly thick rotis/ tortillas

to assemble
in a greased tray
keep one roti, put enough stuffing all over, put some finely chopped capsicum, top with grated cheese, top with another roti, spread the stuffing, sprinkle some capsicum, then cheese, repeat with 2 more rotis, the same process, last top with a roti, spread enough grated cheese, capsicum and onion rings
bake at 200 deg C in a preheated oven for 10 minutes
cut into pieces, serve hot.



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RAGI TOAST WITH TOPPING- STARTER

INGREDIENTS
ragi flour  1 cup
maida   2 tbsp
yellow corn meal/ makki ka atta   2 tbsp
chilli flakes  1 tsp or to taste
ajwain/ carom seeds  1/2 tsp
salt to taste
vinegar 2 tbsp
water as needed
oil for frying

for topping
boiled corn 2 tbsp
tomatoes finely chopped 2 tbsp
capsicum finely chopped 2 tbsp
salsa sauce   2 tbsp
fresh coriander leaves finely chopped 2 tbsp
salt little ( as salsa sauce will have salt)
chilli pdr.  1/2 tsp or to taste
cheese spread   1-2 tbsp
mix all well

METHOD for toast
knead the flours with salt, chilli flakes, ajwain, oil 1 tsp & water to make a soft dough
roll the dough either into small rounds of approximately 3 cm each OR
make a big flat round, then cut into desired shapes
roast them in a tawa/ griddle on both sides till spots come
cool them , heat oil, fry them till crisp, drain well.
to serve- on each small toast, put 1-2 tsp of toppings, serve at once.
or you may keep the toast, cool & store them, just before serving, mix all the topping ingredients, put on the toast & serve at once.
TIP- make small bite pieces, so easy to take in one bite
this is a very healthy starter, as it has calcium, iron, fibre, vitamins, proteins.



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DHOKLA

INGREDIENTS

besan  1/2 cup
maize flour/ makki ka atta  1/2 cup
semolina/ suji  1/2 cup
turmeric pdr.  1/2 tsp
curd   1/2 cup
baking soda  1 tsp
water
asafoetida  1/4 tsp
salt to taste
hot water  2 tbsp
eno fruit salt  1/2 tsp
chilli pdr.   1 tsp
green chutney  1 tsp
oil to grease
lime juice

METHOD

mix besan, makki ka atta, suji well
mix curd with  baking soda 1 tsp, green chilli paste, haldi
mix with dry ingredients well
rest for 10 minutes
heat 2 tbsp water, add eno fruit salt, add to batter, mix well along with hing & salt, add water if needed to get a pouring consistency.
pour batter on a greased plate, steam in a cooker/ steamer for 10 minutes by sprinkling red chilli pdr. all over.
spread lime juice when cooked, cut into desired shape, serve with green chutney.




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VADI WITH TOMATO-CORN GRAVY

INGREDIENTS
for vadi
makki ka atta/ yellow corn meal   200 gm
semolina/ rava  50 gm
ghee 2 tsp
salt to taste
ginger- chilli paste  1 tsp
garlic paste  1/2 tsp ( optional)
fresh coriander leaves finely chopped  3 tbsp
water to knead

METHOD for vadi
mix the dry ingredients well, then add the pastes, mix well, add coriander leaves, mix
add enough water to make a stiff dough
flatten the dough, prick them lightly all over.
you can bake it in hot oven for 10-15 minutes, by turning it over once/ twice till it gets brown.
or you may bake it in gas tandoor for the same time roughly.
keep it aside, while hot, you may smear some ghee on each.

FOR GRAVY

oil 2 tsp
cumin  1 tsp
garlic /ginger finely grated  1 tsp ( you can use both)
capsicum 2 tbsp
finely grated corn/ mashed corn  1 cup
tomato puree  1 1/2 cups
chilli pdr    1 tsp or to taste
green chilli paste  1/2- 1 tsp or to taste
tomato ketchup  2 tbsp
mixed herbs  1 tsp
coriander leaves 2-3 tbsp
salt to taste
turmeric pdr.  1/4 tsp

METHOD for gravy

heat oil in a pan, add ginger-garlic, saute for a minute
add capsicum, saute for 2 minutes
add corn, add the masalas, saute for 3 minutes on low flame
add tomato puree, ketchup, salt, 1/2 of the coriander leaves mix well
simmer till it thicken little, add herbs crushed.
serve hot garnished with coriander leaves & baked vadis.




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

http://knee replacement-stick club.blogspot.com