Makki Di Roti

Ingredients:

• 1 1/2 cups Cornmeal(Makki ka atta)
• 1/4 cup Whole Wheat Flour
• Salt to taste
• Unsalted butter or ghee as required

Method:

• Add salt and whole-wheat flour to the cornmeal and mix well. 
• Add warm water and knead to make a medium soft dough. 
• Divide into equal portions and shape into balls. 
• Pat each ball between dampened palms to make a roti of medium thickness. 
• Alternatively, roll out each ball between the folds of a greased plastic sheet. 
• Heat a tawa and place a roti on it. Cook on moderate heat till one side is half-done. 
• Turn over and spread some white butter over the surface. 
• Turn over and spread some more butter on the other side. 
• Cook till both sides are golden brown. Serve hot with a dollop of  butter.

Sarson Ka Saag

Ingredients:

• 1 bunch spinach washed and chopped fine 
• 1 bunch mustard greens washed and chopped fine 
• 2 green chillies
• 1 tbsp  ginger paste
• 1 tbsp  garlic paste
• Salt to taste
• 2-3 tbsps ghee or butter
• 1 large onion grated
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• Juice of 1/2 a lime/ lemon
• 1 tbsp corn flour/ maize flour

Method:

• Mix the chopped spinach, chopped mustard greens, green chillies and salt to taste and boil in 1 cup of water till cooked.
• Mash the greens mix well to make a course paste.
• In another pan, heat the ghee on a medium flame. When hot add the grated onion and fry till pale golden.
• Add all the other ingredients and fry till oil separates from the masala.
• Add the greens mix to this and stir till blended.
• Garnish with a dollop of butter and serve with Makki Ki Roti.

Sweet Potato Patties

Ingredients:

• 2 large sweet Potatoes, boiled and mashed
• 1 cup Sabudana (Sago)
• 1/2 cup coarsely ground roasted peanut powder
• 1 tsp Cumin seeds roasted
• 2-3 Green chillies finely chopped
• Cilantro finely chopped
• 1 /2 tsp ginger paste
• Pinch of Sugar
• 1 tsp Lemon juice
• Salt to taste
• 1/2 cup rajgira flour for binding
• Oil for deep frying

Method:

• Wash the sabudana well and then soak it overnight with just enough water to cover it.
• Now drain the sago well. Make sure there is no water in them before using.
• Mix sabudana, mashed sweet potatoes, coarsely ground peanut powder, ginger paste, green chilies, cilantro, cumin seeds, salt, sugar and lemon juice in a bowl.
• Now add 4-5 tbsp rajgira flour and mix all very well and make a dough.
• Now heat the oil in a pan for deep frying. Grease you palms with little oil. And make oval shaped flat vadas. 
• Roll each vada into remaining rajgira flour and keep aside.
• Deep fry vadas in hot oil till golden brown. Drain on absorbent paper. 
• Serve hot with green chutney.

Asparagus Curry

Ingredients:

• 6-8 sticks Asparagus
• 1 small Onion chopped
• 1 small Tomato chopped
• 3 clove Garlic crushed
• 1 inch Ginger crushed
• 1-2 Green chili finely chopped
• 3-4 Curry leaves
• 1/4 Tsp Turmeric powder
• 1/2 Tsp Garam masala
• 1/4 Tsp Red chili powder
• 2 tsp Coriander powder
• 1/2 cup Roasted Peanut Powder
• 1/4 Tsp mustard seeds
• 1/4 Tsp Cumin seeds
• 1/4 Tsp Fennel seeds
• 1/4 Tsp Roasted Seasame seeds
•  Salt to taste
• 2 tbsp Oil
• Enough water

Method:

• Wash the asparagus, trim the thick stalks and chop them. 
• Heat oil in a pan, splutter mustard seeds, cumin seeds, fennel seed, sesame seeds and curry leaves. 
• Fry the onions and green chilies till soft, add the ginger, garlic & tomato.
• After tomato become soft add asparagus. Add little water about 1/2 cup cover and cook over low flame for 6 minutes
•  or until it becomes soft. Now add the turmeric powder, garam masala, chili powder, corainder powder and salt.
• Now add roasted peanut powder & keep cooking over low medium flame until become little thick. 
• Serve hot as a side for rice or roti.

Mixed Dal Khichadi

Ingredients:

• Basmati Rice - 2 cups
• Moong Dal - 1/4 th cup
• Toor Dal - 1/4 th cup
• Masoor Dal - 1/4 th cup
• Ghee/Clarified Butter - 1 tsp
• Oil - 1 tsp
• Cumin Seeds/Jeera - 1 tsp
• Fennel Seeds/Saunf - 1/2 tsp
• Cinnamon Stick/Dalchini - 1
• Cloves/Laung - 4
• Asafoetida/Hing - a pinch
• Turmeric/Haldi - 1/4 tsp
• Onion - 1 small, chopped
• Ginger - 1 small piece, minced
• Green chilles - 2, finely chopped
• Garlic - 1 clove, minced fine
• Curry leaves - 4-5
• Tomatoes - 2, chopped
• Diced carrot, potato & green peas - all1 cup
• Mint - 2 tsp, finely chopped
• Cilantro/Coriander Leaves - 2 tsp, finely chopped
• Salt - to taste

Method:

• Wash the rice and dals, soak them in water together and set them aside.
• Heat the  oil in a pressure cooker, add the cumin seeds, fennel seeds, asafoetida, cinnamon stick and cloves.

• When the cumin seeds splutter, add the curry leaves, onions, green chillies, ginger and garlic.

•  Now add in the chopped tomato, diced vegetables, peas and rice dal mixture, mix it well.

• Add chopped mint leaves & cilantro. Then add salt & turmeric powder and pressure cook with 6 cups of water till the rice and dal turn mushy. Take about 3-4 whistles.
• Once the pressure is released from the cooker, open it and add ghee or butter, let it melt, mix it well.

Enjoy the hot delicious khichdi with plain yogurt,  papad and pickle.

Kalakand / Milk Barfi

This is very very yummy and tempting sweet.... I was very much impressed by the outcome of this sweet.

Ingredients

• 2 liters Whole Milk

• 1 cup Sugar

• Chopped Nuts, to decorate (pistachios, almonds, etc)

• 1 tsp vinegar, dissolved in 1/4 cup water

Method

• Boil half the milk and add the dissolved vinegar as it comes to boil.

• Switch off gas. Once the chenna / cottage cheese settles sieve through muslin cloth, rinse under the cold water,  press out excess water, take in a plate and press down. Do not knead.

• Put the remaining milk in a heavy pan and boil to half. Stir continuously.

• Add the chenna and boil till the mixture thickens, stirring continuously.
• Add sugar and continoue to cook, stirring all the while till softly thinckens in a lump.
• Set in a tray or plate and sprinkle chopped nuts.
• Let it cool for about one hour. Cut the kalakand in squares.