Archive for the ‘Breakfast’ Category

Missi Roti

Honestly speaking,  growing up at my house my mom used to make only one or two kind of paratha’s  and that is Aloo paratha and methi paratha. But after marriage, I got introduced to varieties of paratha. My mom-in-law makes many different kind of parathas. Sometimes she will just knead the dough with left over dal or beans curry and make paratha for breakfast.

this recipe is my mom-in-law’s recipe.  When she was visiting us she had made this paratha for breakfast so many times.

Missi roti is made by combining any kind of flour with some spices, greens, chopped onions. I have seen so many recipes for miss roti made by gram flour and whole wheat flour on net but I remember my mom-in-law making this by combining makki ka atta and whole wheat flour.

I have made this for our dinner and served with some yogurt and pickle on side. The way I like to eat paratha, you can also have this with any side dish or sabzi.

Missi Roti

Ingredients:

  • 2 cups Whole wheat flour, plus extra for dusting
  • 1  cups makki ka atta/ corn flour
  • 1 1/2 cups fresh methi leaves, washed and finely chopped
  • 1 green chilli, deseeded and chopped
  • 1 small purple/red onion, finely chopped
  • 1 tablespoon ghee to be added to the dough
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon chaat masala powder
  • 1/2 teaspoon degi mirch/red chilli powder
  • 1 teaspoon ginger garlic paste
  • 1/2 teaspoon carom seeds
  • warm water for kneading the dough
  • salt to taste
  • oil, for frying the roti

Method:

  • In the bowl of your stand mixer, combine all of your ingredients except the water and oil for frying.
  • Attach the dough hook to your mixer and start on a low speed. Slowly add water to the flour mixture. Gradually increase the speed to medium until a ball forms. If the dough does not release from the sides of the bowl, add some flour. If the dough is very dry and flour-y, add a small amount of water.
  • Once the dough forms into a ball, allow the mixer to knead for 4-5 minutes at medium-high.
  • After the kneading is finished, cover the dough with damp towel and allow to rest for 15-30 minutes.
  • Alternatively you can also knead the dough with your hands.
  • Once rested knead the dough for a minute and then divide the dough into 9 equal portions. Make rounded balls with each portion.
  • Heat a cast iron skillet on medium-high heat.
  • Take one dough ball at a time. Flatten it slightly and roll both sides in some whole wheat flour.
  • With a rolling pin, roll the balls into a circle of medium-sized roti about 5-6 inch in diameter.
  • Transfer the rolled out dough circle on the hot skillet. Cook  for about a minute on one side. Flip it over. Grease with oil on the top side.
  • After about a minute flip it over and grease oil on the other side. Cook both sides till brown spots appears on both the sides.
  • Serve it with some pickles and curd or with any Indian side dish.

Missi Roti

Pancakes

Posted: February 17, 2013 by incidentalcooksuman in Breakfast
Tags: , ,
Pancakes

Pancakes

I know this place has been quiet for long time now. It’s high time I should post something and make my blog alive. So, cheers to my  first post of 2013, hope to bring lots of new and delicious recipes in coming months.

Growing up, breakfast in our house used to be an elaborate affair everyday. Till now the tradition continues. But after moving to US my vision towards breakfast has totally changed.

On weekdays, breakfast is mostly granola, cereal, an egg or oat meal but on weekends I love to cook something special like pancakes, french toast, omelette or any Indian breakfast. I love weekend breakfast especially because I can sit down with my family and eat something yummy.

I had made this pancakes couple of weekends ago and thought of sharing the recipe here.These pancakes were incredible – so thick and fluffy and truly delicious. And these are easy to make too, with the ingredients from your pantry.In my opinion that’s bonus, right? And the only thing that could possibly make this breakfast even better would be tons of maple syrup on top and yes some fresh fruits too..! So, make this for your loved ones and they will love you more.

Pancakes

Ingredients:

  • 2 cups milk
  • 1 tablespoon lemon juice
  • 2 cups all-purpose flour
  • 4 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 2 teaspoons vegetable oil

Method:

  • Whisk the lemon juice and milk together in a measuring cup. Set aside while you prepare the other ingredients. (Alternatively, you can use 2 cups of buttermilk in place of the milk/lemon juice.)
  • In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt together. Add the egg and melted butter to the milk and whisk to combine. Add the dry ingredients to the wet and whisk gently just until combined (the batter will be lumpy, that’s fine).
  • Heat 1 teaspoon of the oil in a cast iron skillet set over medium heat. Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/4 cup measure to pour the batter into the skillet. Cook on the first side until the edges are set and bubbles form on the surface, about 2 minutes. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. Repeat with remaining batter, wiping the skillet with the paper towel(dipped in oil) after each pancakes.
  • Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 150°F.
  • Serve them stacked high with maple syrup and fruit of your choice. Enjoy!