Methi Missi roti

Ingredients :

• 1 cup besan
• 3/4 cup plain flour (maida)
• 3/4 cup whole wheat flour
• 1/2 cup finely chopped onions
• 1 1/2 tsp finely chopped green chillies
• 1 tsp chaat masala powder
• 1/2 tsp red chilli powder
• pinch hing(asafoetida)
• 1/2 tsp carom seeds (ajwain)
• 1 cup chopped fenugreek (methi) leaves
• 1/4 cup chopped coriander leaves
• 3/4 tsp haldi 
• 1 tbsp ghee
• salt to taste
• whole wheat flour  for rolling
• ghee for cooking
• butter to serve

Method: 

• Combine all the ingredients into a deep bowl and knead into soft dough using enough warm water.
• Divide the dough into 16 equal portions and roll out each portion into a thin circle of about  (5") diameter with the help of a little whole wheat flour for rolling 
• Meanwhile heat the Griddle(Tawa/Flat cast Iron skillet) on a medium high heat. Roll them into small balls, Taking one small ball at a time flatten it  with a rolling pin , dust the flattened dough with flour on both sides and start rolling them again into a nice round chappati.
• Put this flattened rolled out roti on the hot skillet, cook for about few minutes on both the sides.
• Next hold the roti directly on gas flame & let it cook till you see brown spots appearing on roti .take care not to burn them. 
• Flip it on both the sides to get it evenly cooked, apply butter/ghee on both the sides, until it is lovely golden brown in colour, that means it is done.
• Serve it with butter/Ghee, pickle ,chutney and chole.

 

 

Paneer Makhani

Ingredients:

• 250 gms. paneer (cottge cheese)
• 3 tbsp. ghee or butter
• 1 onion chopped into strips
• 1/2" piece ginger chopped fine
• 2 green chillies chopped fine
• 4 tomatoes chopped fine
• 2 cardamoms crushed
• 1/4 cup beaten curd
• 1/2 tsp. red chilli powder
• 1/2 tsp. garam masala
• salt to taste
• 1/2 cup milk
• 2 tbsp. tomato sauce

Method:

• Chop the paneer into 2" .
• Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
• Add tomatoes and cook for 7-8 minutes, covered.
• Add curd and cook for 5 minutes.
• Add 1/2 cup water and cool.
• Blend in a mixie till smooth.
• Heat remaining ghee, add gravy and other ingredients except milk and paneer.
• Boil to get a very thick gravy.
• Just before serving, heat gravy, add milk and paneer  and boil for 3-4 minutes.
• Garnish with chopped coriander and serve with rice or puri.

Aloo Mutter

Ingredients:

• 1 cup green peas
• 2 medium size potatoes
• 2 medium size tomatoes
• 1 Pod Garlic (about 15-20 Pieces)
• 1/2 cup Green Coriander leaves
• 2 Green chilies
• 1 small onion
• Salt to taste
• Pinch of Turmeric

Method:

• Grind Garlic, Coriander, tomatoes, green Chillies, onion, salt, turmeric.
• Heat oil in cooker. Add ground Masala and roast till oil separates
• Add potatoes pieces, and green peas and mix properly
• Add water and pressure cook 2 whistles would be enough . 
• Serve with chappaties or puries

Chole

Ingredient : 

• 1 cup kabuli channas
•  2 chopped onions
•  2 potatoes
•  2 tomatoes
•  2 tbsp dhana-jira powder
•  2 tbsp chilli powder
•  1 tbsp amchur power
•  1 tbsp garam masala
•  ½ tsp soda bi-carb
•  ½ tsp black pepper powder
•  3 tbsp ghee
•  salt to taste

Method :

•  Soak the channas for at least 6 hours
•  Add ½ teaspoon of soda bi-carb and cook in a pressure cooker
•  Cut the potatoes and tomatoes into big pieces
•  Heat the ghee in a vessel and fry the potatoes until soft
•  Remove the potatoes. In the same ghee add the onions and cook for a little time.
•  Add the dhana-jira and chilli powder and fry again.
•  Add the boiled channas and salt.
•  After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes.
•  Add the potatoes and tomatoes and cook for 2 minutes.
•  Decorate with coriander and coconut

Sweet Pongal

Ingredients:

• Moong dhal - 1/2 cup 
• Rice - 1/2 cup. 
• Milk 
• Coconut 
• cashew 
• jaggery 
• raisins
• cardamom 
• ghee

Method:

• Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). 
• Then soak rice and dhal separately for 10 minutes.
• Thoroughly wash and keep it in cooker with the right water and cook it seperately (in two different containers). 
• Meanwhile cut coconut in very small pieces and fry in ghee.
• Fry cashew and raisins separately.
• Break the jagerry and put in water (very little) and make a syrup. 
• After we make the syrup strain it through tea strainer. Put the rice and dhal in a big vessel and add milk (may be one cup) and cook it till all the milk gets absorbed. 
• Add jaggery syrup and again cook till even it gets absorbed. Add three big table
• spoons of ghee, powdered cardamon and cook again for a while. 
• Add fried coconut, cashews and raisins.
• Serve hot in with a spoon of ghee