Missi roti and Daal Tadka

MISSI ROTI


INGREDIENTS

3/4th cup Whole wheat flour
3/4th cup Gram flour
2-3 Green chillies
1 tsp Cumin seeds
1 pinch Hing
1 tsp Turmeric
2 tsp Red chili powder
1 tbsp Ghee melted
1 small Onion finely chopped
Few leaves of dried kasoori methi
Salt



PROCEDURE

1. Grind the green chillies and cumin seeds in a blender.

2. In a large mixing bowl mix all the ingredients, add sufficient amount of water and knead into a soft uniform dough.

3. Wrap in a moist cloth and allow to sit for 30 minutes.

4. Divide the dough into lemon sized balls, roll out each ball into a circle.
(These circles should be slightly thicker than regular whole wheat rotis.)

5. Flip it on a hot griddle until golden brown on both sides.

Gloss it with ghee or unsalted butter.


DAAL TADKA

INGREDIENTS

3/4th cup Toor daal
1 medium sized Onion thinly sliced
6-7 Green chilies slit
2 medium sized tomatoes chopped
6 cloves of garlic roughly crushed
1/2 tsp Turmeric
1/2 tbsp Olive oil
Salt

For tempering(Tadka):
1 tsp Mustard seeds
1 tsp Cumin seeds
1 pinch Hing
Few curry leaves
2 Dried red chilies(Optional)
1 tbsp Ghee

PROCEDURE

1. Soak the daal for at least 20 minutes. Pressure cook the daal with sufficient amount of water and 2 slit green chilies and few slices of onion.

2. Heat oil in pot add the left over green chilies and sliced onion.
Once the onions are soft add the garlic saute for a minute and add turmeric.

3. Add the chopped tomatoes and salt, cook until tomatoes are soft.
Add the pressure cooked daal and a cup of water. Boil until all the ingredients are well done.

4. In a small vessel heat ghee and add all the tempering ingredients once they start spluttering add it to the cooked daal.

Feast upon with hot rotis.

Spinach in creamy sauce

INGREDIENTS

1 bunch Spinach leaves roughly chopped
2 small Tomatoes diced into cubes
1 small Onion chopped
4-5 Green chilies
1/2 tsp turmeric
1/2 tsp powdered Coriander seeds
1/2 tsp powdered Cumin seeds
1/4th tsp Garam masala
1 tsp Ginger garlic paste
2-3 tbsp Fresh cream
1/2 tbsp Olive oil
Salt to taste

PROCEDURE

1. Heat oil in a sauce pan add green chilies and onion saute until onion turns golden brown.

2. Add turmeric, powdered coriander seeds, powdered cumin seeds, garam masala and ginger garlic paste.
Saute until the raw smell disappears.

3. Add spinach leaves cook for about a minute then add tomato and salt.
Cover with a lid and allow to cook completely.

4. Turn the flame off. Pour in the fresh cream and combine well.

Chow it down with some Indian bread.

Aloo Palak Saag (Potato and spnaich curry)

INGREDIENTS

1 Medium sized Onion sliced
1 Small onion finely chopped
2 Medium sized Tomatoes diced into cubes
1 Bunch Spinach roughly chopped
2 Medium sized potatoes boiled and cubed into bite size pieces
4-5 Green chilies
1 tbsp Ginger garlic paste
1 tsp Red chilli powder
1 tsp Turmeric
1 tsp Cumin seeds
1 tsp Coriander powder
1/2 tsp Amchur powder
1 tbsp Oil
Salt

PROCEDURE

1. Pressure cook spinach, sliced onion and green chilies.
Allow to cool and grind it into a smooth paste.

2. Heat oil in a heavy bottomed vessel add the finely chopped onion and saute for 2-3 minutes. Now add cumin seeds, turmeric, coriander powder and red chilly powder saute for another 2-3 minutes.

3. Add ginger garlic paste saute till the raw smell disappears then add the diced tomatoes mix well and cover with a lid allowing the tomatoes to soften.

4. Now sprinkle the amchur powder and pour in the spinach paste followed with one cup water.
Add the cubed potato and cook on low flame for atleast 30 minutes. (For the potatoes to absorb the flavor).

Serve with hot rotis.

Tomato soy bean curry

INGREDIENTS

1 Cup Soy beans
1 Large tomato diced into cubes
1/2 Onion chopped
1/2 Carrot chopped into bite size pieces and par boiled
2 Cloves of garlic roughly crushed
1 tsp Red chilli powder
1/2 tsp Turmeric powder
2 tsp Spice powder powder
Salt
1 tbsp Oil

SPICE POWDER

Grind the following into fine powder. Can be stored in a air tight box and used in several curries.

Equal quantity of coriander seeds, red chili powder, cumin seeds, turmeric, fenugreek seeds, black pepper, mustard seeds, dried ginger, nutmeg.
Few cloves, Mace, Cardamom and a pinch of asafoetida.


PROCEDURE

1. Pressure cook the soy beans until completely done.

2. Saute onions in a heavy bottomed vessel for about 5-6 minutes, add the garlic and saute for another minute. Add chilli powder, turmeric and spice powder.

3. Now add the tomatoes saute till soft. Add the carrot pieces and soy beans cover with a lid and cook for about 5-10 mins allowing the soy beans to absorb the flavor.

Enjoy it with hot rotis.

Kobbari annam (coconut rice) and alu curry

ALU CURRY (Potato curry)

INGREDIENTS

1 Large Onion finely chopped
1 Large Potato diced into small cubes
1 tbsp Red chilli powder
1 tbsp Ginger garlic paste
1 tsp Turmeric
1 tsp Coriander powder
1 tsp Cumin powder
1 tsp Amchur powder
1/2 tsp Garam masala powder
1/s tsp Pepper powder
1/2 tsp Fenugreek seed powder
1 pinch Asafoetida
1/2 tsp Clove powder
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/2 Cup Water
2 tbsp Oil
salt

PROCEDURE

1. Heat oil in a pan add mustard and cumin seeds once they splutter add chopped onions and saute till they turn golden brown.

2. Now add asafoetida,ginger garlic paste,fenugreek seed powder,clove powder,pepper powder,garam masala,turmeric,cumin powder,coriander powder,amchur powder,salt and red chilli powder saute for another 5 minutes.

3. Add the diced potato and combine well.

4. Transfer into a pressure cooker along with half a cup of water cook for 5-6 minutes.
Remove from heat, when pressure drops open the lid.

Serve hot with rice or chapati.

Gutthi Vankaya koora or Stuffed brinjal curry

INGREDIENTS

Serves 2

10 Small tender Brinjal
3 Medium sized onions
1/2 inch Ginger
3 cloves Garlic
1 cinnamon stick
3 cloves
1 tsp cumin powder
1 tsp coriander pwd
3 tbsp Peanuts
4 nos Dry red chillies
1 tsp Dry coconut pwd (optional)
1 lemon size ball of Tamarind
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
1 tsp Red chilli powder
1/2 tsp Turmeric powder
Oil as required
Salt to taste

PROCEDURE

1. Dry roast ginger,garlic,cinnamon,clove,cumin powder,coriander powder,peanuts,coconut powder(optional) and red chillies,grind it to form a thick paste and divide it into two portions.

2. Wash and cut stem of the brinjal make a cross shape slit on the other end. Stuff one portion of the ground paste into it. Dilute the other half and keep it for gravy.

3. Heat oil in a sauce pan and splutter mustard seeds,cumin seeds and curry leaves add finely chopped onions to it. After they turn golden brown add the stuffed brinjal and fry it for about 3-4 mins.

4. Now add red chilli powder and turmeric powder.Then add the diluted paste along with tamarind pulp and salt.

5. Close lid and and cook over medium flame until the brinjal turns tender. You may cook it in a pressure cooker if desired.

Serve hot along with chapatis or white rice.