समां के चावल की soft and juicy रोटी …flatbread made with samo seeds

Ingredients: (for 24 rotis)
Samo seeds (2 cups)
Water (5 cups)
Salt (2 tsp)
Oil (1 1/2 tbsp + for making flatbread on griddle)
Potatoes (boiled, peeled and mashed) (3)

Method:
1. Wash sama rice thoroughly with water.
2. Transfer to a microwave safe bowl.
3. Add water and salt.
4. Microwave at 100% power for 5 minutes. Give it a mix.
5. Microwave for 10 minutes at 80% power. The mix should look crumbly now. If need be, microwave for a few more minutes (each microwave is different, so timing may vary).
6. Allow it to cool.
7. Add oil and mashed potatoes and knead very well.
8. Divide into equal sized balls.
9. Roll each ball into a disc of 1mm thickness and 3-4 inches diameter, exactly the way you roll makki ki roti or kuttu ke aate ki roti ( check video for tips on easy rolling)
10. Cook on both sides, at medium to high heat.
Enjoy with potato curry or any curry of your choice.

To view this video in English,

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One ingredient gravy, makes many Indian curries…NO onion, no garlic, no ginger, no tomato

To view this video in English, check out the video below

Ingredients:

For 3 servings:

Whole Wheat Flour (3 tbsp)

Oil( 3 tbsp)

Water (6 cups/ 1.5 liter)

Salt ( 1/2 tsp or as per taste)

Red Chilli Powder( 1/3 tsp or as per taste)

Coriander Powder( 1/2 tsp)

Turmeric Powder(1/2 tsp)

 

Method:

1. Saute the flour in oil at medium heat, till it starts oozing out oil and turns brown in color ( takes approximately 5-7 minutes)

2. Add turmeric powder and saute.

3. Add the rest of the spices. Mix together well.

4. Add water and bring to a boil at high heat.

5. Reduce the heat to medium and let simmer till the water reduces to half the quantity.

6. Add boondi/ sev/bhujia/ram laddoo.

7. Let stand for a few minutes.

Serve with roti, paratha or rice.

For making papppadam/papad  curry or besan cheela curry, simmer to reduce the water for about 20 minutes ( as in step 5). Add 4 masala papads (pappadam), broken into small pieces and pan-fried, to the gravy. Also add a small piece of lentil wadi (optional). Cook for another 7 minutes or till the desired consistency is achieved. Let stand for 15 minutes and then serve.

 

Bread and apple से बनायें एक नए तरीके की स्वीट डिश / Bread Apple Pie Pockets

 

To view this video in English, check the video below

Quick apple Pie pockets for those sweet cravings! Make your choice between fried and baked pockets. Crisp and crunchy pockets with warm spiced apple filling No need to knead!

Ingredients: For 9 Fried/ 12 baked Apple pie pockets

Apples 2 large,

Lemon Juice (2 tsp)

Cinnamon Powder (3 tsp)

Nutmeg Powder (1 1/2 tsp)

Cloves (3)

Butter (2 tbsp)

Sugar (7tbsp or as desired)

White bread slices (9 for fried version)(12 for baked version)

Oil for frying

Water (as required)

METHOD: For fried version

1. Wash, peel, and chop the apples into small cubes. Toss apple cubes with 2 tsp lemon juice.

2. Set a pan to heat at medium.

3. Transfer apple cubes, butter, cinnamon powder, brown sugar, cloves, nutmeg powder. Mix everything.

4. Allow apples to cook till tender (about 10 minutes).

5. Transfer the apple mix to another bowl and cool down.

6. Trim away crusts of the bread slices.

7. Using a rolling pin, flatten each bread slice. Cut each slice into 2 pparts, one slightly larger than the other. 8. Transfer a portion of the cooled down apple mix on to the smaller piece of slice. remember to remove the whole cloves. 9. Apply little water on the edges of the cut slices. 10. Cover the smaller piece with the larger piece, and seal from all sides by pressing firmly but gently. 11. Trim away the extra edges.Apple pie ready to be fried. 12. Prepare all pockets as stated above. 13. Heat oil at medium. 14. Once oil is ready, reduce heat to between low and medium. 15. Drop in the pockets in the hot oil, and fry till both sides are golden. Enjoy hot apple pie pockets, with a crunchy crisp crust filled with a warm syrupy spiced apple filling.

 

FOR BAKED VERSION: 1. Pre-heat oven at 450 deg F, or 232 deg C 2. Prepare a baking tray by covering with aluminium foil. 3. Trim, flatten and cut bread slices as for the fried version. 4. Prepare the filling same way as earlier,(do not add cloves) but DO NOT COOK IT. 5. Prepare apple pie pockets exactly as earlier. 6. Mark slits so that the pockets do not burst in the oven. 7. Spray the foil on baking tray with a non-stick spray and transfer the apple pie pockets. 8. Set the tray in the oven and bake for 10 minutes. 9. Brush the pockets with little butter for some glaze. 10. Bake further till the pockets become golden. ( I baked for a total of 18 minutes, but each oven is different. Keep a constant watch after 10 minutes)

ब्रेड से बनायें चटपटी पापड़ी चाट/Bread papdi chaat/Innovative recipe|2 new styles of serving

 

English video at https://www.youtube.com/watch?v=GJDH18Nj68s

Ingredients:

White Bread: 6 slices
Oil for frying
Yogurt
Salt
Red Chili powder
Chaat Masala
Roasted Cumin Powder
Tamarind chutney
Green Chutney
Optional:
Boiled chickpeas
Boiled potatoes
Thin Sev
Pomegranate Seeds
Raita Boondi
Ginger juliennes
Cilantro leaves

Method:

1.Remove edges of the bread slices. Roll hard once in each direction to flatten the slices.
2. Using a cookie cutter, or a cap of any bottle, cut roundels from the bread slices. ( small roundels for serving papdi chaat in traditional manner, big roundels for a new unique method of serving)
3. Fry these roundels in a fresh batch of oil at medium heat
4. Spread on a paper towel for excess oil to be absorbed. Once cooled, wrap in a paper towel for a few minutes.

Serving suggestion (A)
1. Whisk yogurt, and add little salt.
2. In a serving platter, add some yogurt. Spread small roundels of papdi . Top with more yogurt, tamarind and green chutney, spices, and any/all optional toppings.

Bread papdi chaat 1

Serving suggestion (B)
Strain some yogurt. Add salt and toppings of your choice. Layer big roundels of papdi in a plate. Spread the yogurt mix on top of each papdi. Top with more chutneys and toppings.

bread papdi chaat 4bread papdi chaat 3bread papdi chaat 2

Masala Aloo Poori (Tips for crunchy, well puffed, evenly fried poori)

Ingredients: For 12 Masala Aloo Pooris

Whole Wheat Flour (1 ½ cup/200g)

Semolina (1 tbsp)

Chickpea Flour (1 tbsp)

Boiled Potatoes (at room temperature)(4 small sized)(180 g)

Oil ( for kneading, rolling and frying)

Water (5 tbsp or as required)

Coriander/ Cilantro leaves(3 tbsp)

Dried Fenugreek leaves (Kasuri methi) (1 ½ tbsp)

Carom Seeds (ajwain)(1/2 tsp)

Salt (¾ tsp)

Turmeric Powder (1/3 tsp)

Red Chili Powder (1/2 tsp or as per taste)

Coriander Powder (2 tsp)

Asafoetida(hing) (1/3 tsp)

Dry Ginger Powder(sounth)(1/3 tsp)

Garam Masala (1/2 tsp)

Method:

  1. Grate the boiled potatoes using a fine grater (no lumps).
  2. Crush fenugreek leaves and carom seeds, using a mortar and pestle or between your palms. Add in all the other dry spices and salt.
  3. To a mixing bowl, add whole wheat flour, semolina and chickpea flour.
  4. Mix in the dry spice mix.
  5. Add cilantro leaves, 1 tbsp oil and grated potatoes. Mix in well to make a crumbly mixture.
  6. Keep it aside for 2-3 minutes.
  7. Add water 1tbsp at a time and knead a stiff yet pliable dough.
  8. Smear little oil on the ball of dough and store in refrigerator for 30 minutes.
  9. When ready to roll, knead the dough a little. Divide in equal sized portions. Apply some oil between your palms and shape each portion into a smooth ball without any cracks.
  10. Set a pan with oil to heat at high.
  11. Roll out pooris, kneading evenly.
  12. Fry the pooris, and enjoy with raita, pickle, sauce or a cup of tea/coffee!

 

 

 

Spinach and Corn Rice

Ingredients:

Rice (1 cup)

Spinach leaves (3 cup)

Corn (¾ cup)

Onions (chopped ¾ cup)

Desi ghee/ Unsalted butter (1 ½ tbsp)

Oil (1 tsp)

Water (2 cups+ 3 cups)

Salt (1 tsp+ ¾ tsp+ 1/5 tsp)

Cumin Seeds ( 1 tsp heaped)

Red Chili Powder (1/4 tsp)

Turmeric Powder ( a pinch)

Coriander Powder ( 1 tsp)

Garam Masala (1/3 tsp)

Walnuts/Almonds for garnishing

 

Method:

  1. Soak rice in 2 cups of water for 30 minutes. Strain.

2. Boil 3 cups of water. Add 1 tsp salt and strained rice. Add 1 tsp oil.

3. Stir and partially cover with a lid.

4. Boil until 90% cooked (approximately 4 minutes)

5. Strain and leave uncovered so that surface moisture evaporate.

6. Set a big pan to heat at medium.

7. Add desi ghee, reduce heat and let ghee melt.

8. Add cumin seeds. Let them crackle.

9. Add turmeric powder

10. Add onions. Sauté till pink.

11. Add coriander pwder, red chili powder. Saute.

12. Add chopped spinach. Mix.

13. Add corn. Mix. Stir fry for two minutes.

14. Add strained cooked rice.

15. Toss gently till mixed thoroughly.

16.Add garam masala. Mix

17.Cover with a lid, and cook till done (approximately 1 minute)

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18. Serve hot garnished with chopped walnuts/ almonds!

 

 

 

 

Pav Bhaji / Mumbai style pav bhaji/ Indian street food

Ingredients:

For 6 servings of bhaji

Potatoes, medium sized (7)

Tomatoes, bright red, medium sized (5)(chopped tomatoes 3 ½ cups)

Onions, chopped (2 cups)

Ginger-Garlic Paste (1 ½ tsp)

Butter (4 tbsp)

Water (310 ml, or as required)

Chopped Cauliflower (4 tbsp)

Chopped capsicum (Bell pepper) ( 2 tbsp)

Chopped carrots (2 tbsp)

Green Peas (2tbsp)

Cilantro Chopped, a handful

Spring onions, for garnishing

Lemon (1)

Salt (2 ½ tsp or as required)

Red Chili Powder (1/3 tsp)

Coriander Powder (1 tsp heaped)

Pav Bhaji Masala (1 ½ tbsp)

Kashmiri Red Chili (Kashmiri lal mirch) ( 1 tsp heaped)

Method:

  1. Set a big pan to heat at medium.
  2. Once the pan is warm, transfer 1 tbsp butter. Reduce heat to low.
  3. Melt butter at low heat.
  4. Add ginger garlic paste and sauté for few seconds.
  5. Add onions and sauté till pink (not brown)
  6. Add kashmiri lal mirch and fry at low heat.
  7. Add chopped carrots. Add 1 tbsp water. Cover with lid and cook at low-medium heat for 2 minutes.
  8. Add chopped cauliflower. Add 1 tbsp water. Cover with lid and cook at low-medium heat, till slightly tender (2-3 minutes)
  9. Add chopped capsicum. Add 1 tbsp water. Cover with lid and cook at low-medium heat, for a minute.
  10. Add green peas, and ½ tsp salt. Add 1 tbsp water. Cover with lid and cook at low-medium heat for 2 minutes.
  11. Mash the veggies lightly with a potato masher.
  12. Add chopped tomatoes, with ½ tsp salt. Add 2 tbsp water. Cover with lid and cook till tomatoes are tender (4-5 minutes)
  13. Mash nicely.
  14. Crush the potatoes in the pan over the veggies.
  15. Add remaining spices and ¾ tsp salt. Add ¾ cup water. Mix well. And cover with lid.
  16. Cook for a few minutes. Mash nicely while tossing frequently, till you see very tiny bits of veggies (do not make it like a paste).
  17. Add remaining butter, and more water if need to adjust consistency.
  18. If using salted butter, check for salt after melting the butter. Add more salt as required. (I added a total 2 ½ tsp salt)
  19. Add chopped cilantro leaves, and mix.
  20. Garnish bhaji with chopped cilantro leaves, spring onions, and lemon juice. Serve bhaji with pavs pan fried in butter and red chili.

NOTE : Apart from pavs, bhaji tastes good with sliced bread, burger buns, and dinner rolls as well.

Use could add small quantities of any seedless veggies to the bhaji, like cabbage, red, orange and yellow bell peppers, bottle gourd (lauki), pumpkin.

 

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