Posts Tagged ‘roti’

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

Arbi ki sabzi

Posted: March 11, 2011 by incidentalcooksuman in Indian Food
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 Arbi is also called Eddo, taro and Colocasia. Eddo is a edible starchy tuberous root of taro plants which has giant green leaves. The green leaves are also used in cooking.It looks somewhat similar to potatoes and it has lots of starch in it.

Arbi/Eddo can be used to make curries, stir fry, similar to those of potatoes dishes.For preparing sabzi with this you have to  rub your hands with some oil and then discard the outer skin.  Because after it gets peeled, it releases some juice which might irriate your skin.

This recipe is my mom’s recipe. She usually boil the eddo and then remove the skin and cook in masala.

Eddo/Arbi/Taro roots

Eddo/Arbi/Taro roots

Ingredients:

  • 8 medium sized eddo
  • 1 large white onion, chopped
  • 1 large tomato, chopped
  • 2 garlic cloves, crushed
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon red chilli powder
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon mustard seeds
  • 2 tablespoon olive oil
  • salt to taste

Method:

  • Boil Arbi/Eddo in a pressure cooker for about 1 whistle.
  • Take out the arbi, peel and cut them into big round slices.
  • Heat oil in a pan over medium high heat, add cumin seeds, mustard seeds and let it get splutter.
  • Add onions and garlic  and cook until onions are translucent..
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, red chilli powder and salt to taste. Cook until oil seperates.
  • Add eddo/arbi to the masala and mix well. Cook for 3-4 minutes more.
  • Serve with roti.
Arbi ki sabzi

Arbi ki sabzi

Rajma Paratha

Posted: July 19, 2010 by incidentalcooksuman in Indian Food, Paratha
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Recipe Yields: 10-12 Paratha’s 

Rajma Paratha 

I know the name to the dish sounds strange but believe me when you try this recipe for paratha you will me amazed of the outcome it gives. Also, you do not have to think about any side dish to go with this paratha, just serve this with freshly home-made yogurt or the store one is good too. I got this recipe from my mom in law. She uses any kind of leftover dal or beans to make paratha the next day for the breakfast. What she does is knead the dough with the curry and then make paratha’s as usual . 

So, yesterday I had prepared Rajma curry for the dinner and I had some leftover of the same. So, decided to make this paratha for the breakfast. I hope you try out this recipe whenever you have some leftover dal or rajma curry and you are not in a mood to have the same curry again. 

Rajma Paratha

Rajma Paratha

 

For the rajma curry recipe: 

Click here 

Ingredients: 

  • 2 cups wheat flour
  • 1 cup rajma curry
  • 1/2 small red onion
  • 2 green chillies
  • 1/2 teaspoon ajwain
  • 1/2 teaspoon kalonji
  • 1/2 cup chopped fresh spinach leaves ( you can use methi leaves or coriander as well)
  • salt to taste( be careful while adding salt because the curry has already salt in it)

Preparation: 

  • Mix all the ingredients mentioned above with the wheat flour.
  • Knead the dough by adding rajma curry little at a time. You may have to use some water in the end to incorporate the dough fully.
  • Divide the dough into ball-sized portions and roll between your hands till they are smooth and without cracks.
  • Roll them into circles about 4-5 inches in diameter.
  • Heat the griddle and fry the paratha by glazing the oil on the surface of the paratha. Repeat this for the other side of paratha too.
  • The paratha is done when both the side is golden brown or crispy.
  • Serve it with curd and pickles of your choice.
  • OR just roll the paratha and eat it.
Rajma Paratha

Rajma Paratha