Posts Tagged ‘methi leaves’

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

Sarsoon Da Saag!!!

Sarsoon Da Saag!!!

Sarson Ka Saag and Makke Di Roti is a authentic Punjabi dish which needs no introduction to all indians out there. But for the rest of the world, Makke Di Roti is a indian flat bread made from corn flour. And saag is basically a hindi term for various green-leaved dishes. In hindi Mustard greens are called Sarson. Sarson Ka Saag and Makke Di Roti is an ultimate combo to devour.

This dish is usually made during winter times, when there is surplus amout of greens on the farm. Traditionally making Saarson ka saag is a long process, which takes so much time and effort starting from cleaning, picking out the leaves, chopping them fine and cooking it for hours. Ofcourse during this process it loses all its beautiful green color but don’t get alarm with that, the final dish will make you weak at your knees. Seriosuly its that amazing and delicious. The moment you take a bite of this combo you will know what I mean.

My MIL makes the most delicious Sarson Da Saag in the whole world. Every year when we visit home, she will make sure to make this combo for us once in a week. So, this time I noted every thing she did to make this incredibly yummy food…here’s the result!

For Sarson Ka Saag:

  • 5 cups of baby mustard leaves
  • 5 cups of spinach leaves
  • 1 cup of fenugreek leaves(Optional)
  • 3 cups of water
  • 1/3-1/2 cup corn flour( corn flour/makki atta)

For tempering:

  • 1  1/2  tsp ginger-garlic paste
  • 2 green chillies, de-vined and chopped
  • Pinch of hing(asafoetida)
  • 1 medium onion, finely chopped
  • 1 medium tomato,seeds removed and finely chopped
  • 1/2  tsp turmeric powder
  • 1 tsp coriander powder
  • 1/4 tsp red chilli powder
  • 2 tbsp dried fenugreek leaves, crushed
  • salt to taste
  • 2 tbsp Clarified butter(Ghee)
  • 2 tbsp light olive oil or vegetable oil
Makke Di Roti n Sarsoon Da Saag!!!

Makke Di Roti n Sarsoon Da Saag!!!

For Makke ki Roti

  • 2 cups corn flour
  • 1 tsp salt
  • Warm water to knead a soft dough
  • oil to grease roti

Method:

  • Wash greens in several changes of cold water to remove all dirt. Remove the tough stems especially from the mustard greens and pick through leaves  and set aside.
  • Chop all the greens roughly and pressure cook on low heat for 2-3 whistles with enough water. When the cooker cools down, open the lid and mash the greens with a wooden masher or back of ladle(Potato masher works well too).
  • Again add some water and pressure cook on low heat for couple of more whistles. Aim is to get coarsely ground greens. Depending on the maturity of the leaves, may require 20 minutes to one hour of cooking time. The green leaves turn dark green during this long process and the cooking water will be reduced.
  • Once you get the green(saag) to the desired consistency add some corn flour and mash everything well. You can use 1/3-1/2 cup of corn flour to make the greens little thick. I have used almost 1/2 cup of it.
  • At this point you can store the cooked greens and temper with tadka before eating. I have used 2 cups of cooked greens(saag) for tadka.
  • Heat oil in a pan and add chopped onions, ginger-garlic paste, green chillies, hing(asafoetida) and cook until onions turns slightly brown. Add tomatoes, turmeric powder, coriander powder, red chill powder and salt to taste and cook until the oil separates from the masala about 4-5 minutes. In between add dried methi leaves to the masala. Crushed the leaves in between your hands before adding.
  • Add the cooked mashed greens to the pan and cook for 5-6 more minutes. Add ghee to the saag and stir everything well and turn off the flame.
  • Serve with Makke Di Roti.

Method:

  • Mix corn flour with salt and keep it aside.
  • To knead the dough, add hot water to the flour and let it sit for few minutes or until you can handle the dough without burning your hand. Knead with palm of your hand until you get a soft and smooth dough.
  • Divide the dough into 6 equal portions and place it on a zip log bag lightly greased with water and flatten down in a form roti about 3-4 inch in diameter. Alternatively you can also flatten in between your palm which needs a bit of experience.
  • Heat a cast iron tava and cook each roti, using little oil, till golden brown on both the sides. It takes time to cook, so keep the flame on medium, let it cook on one side, then flip to the other side.
  • Serve it hot, topped with some ghee, pickle and some onions… Not to forget the Sarson ka Saag.
Makke Di Roti n Sarsoon Da Saag

Makke Di Roti n Sarsoon Da Saag

I am in love with this Yellow-Green combo…isn’t it look Pretty…..And let me tell you it tastes pretty delicious too…try out for yourself…:)

Methi leaves with Moong dal
This is the easiest way to make methi/fenugreek leaves as side dish to have with plain roti’s. Methi leaves are slightly bitter in taste, so in order to minimize the bitterness i have used moong dal. Its really a healthy dish to include in your supper and you will not feel guilty after having a bowl full of this, i never had left over when i make this. I have to think and create new ways to inlcude green leafy veggies in our everyday food and it has to be simple yet delicious. 

methi/fenugreek leaves with moong dal

methi/fenugreek leaves with moong dal

INGREDIENTS: 

2 bunches Methi leaves, washed, roughly chopped
1/2 cup moong dal, soak in water for 30 minutes.
1 small red onion, finely chopped
1 tablespoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon garam masala powder
1 teaspoon cumin seeds
1 green chilli, de-vined and chopped
2 tablespoons olive oil
salt to taste

PREPARATION: 

Soak the moong dal in water for about 30 minutes or until it gets soft. 

Wash the methi leaves in running tap water and let it get drained for about 5-7 minutes. 

Pick through the leaves from the stem and roughly chopped them. 

Heat oil in a skillet over medium high heat, add cumin seeds and let it get brown, add the chopped onion and cook until it gets translucent. 

Now add the soaked dal to the pan with turmeric powder, garam masala powder, chilli powder and salt, and cook it for 5 minutes covering the lid of the pan. 

Add the chopped methi leaves and cook uncovered until the quantity is reduced to half. Add a pinch of salt at this point of time to flavour the leaves too. 

Serve hot with plain roti’s/indian bread.