Palak Missi Roti Recipe

At times when i am bored to cook a full meal I try to combine veggies & flour & try to make paratha/roti .
One such interesting and healthy recipe is palak missi roti.

I have already posted plain missi roti recipe on my blog.Missi roti is an Indian bread made with a combination of wheat flour and gram flour(besan) and seasoned with spices.
Addition of palak (spinach) leaves makes this recipe more healthy .

Missi roti is an unleavened bread from Rajasthan, the city famous for deserts & palaces. Missi roti is made with whole wheat flour and chickpea flour spiced with chillies, onions  and red chilli powder. Optional additions are carom seeds (ajwain) and cumin seeds (jeera). It is believed that they help in preventing gas formation after consumption of ‘chickpea’.


Served with a dollop of butter and accompanied with any Indian vegetable or lentil dish, missi rotis are an excellent way of sprucing up the proteins in your diet. Missi Roti can be served for breakfast with curd or pickle

It can be eaten with a dry or wet subzi , thick dal fry  or even by itself! 
Because of the combination of 3 different kinds of flour, it has a unique taste that is further enhanced by the addition of ajwain and methi.


 Onion provides that inimitable crunch and slight sweetness that lends to a perfect balance in the flavour of the roti. 

So go ahead, enjoy your methi missi ki roti!

Ingredients
1 cup besan (bengal gram flour)
3/4 cup plain flour (maida)
3/4 cup whole wheat flour (gehun ka atta)
1/2 cup finely chopped onions
1 1/2 tsp finely chopped green chillies
1 teaspoon chaat masala powder
1/2 teaspoon degi mirch/red chilli powder
pinch hing(asafoetida)
1/2 tsp carom seeds (ajwain)
1 cup chopped spinach (palak) leaves
1/4 cup chopped coriander leaves 
2 tbsp kasuri methi 
1 tbsp ghee
salt to taste
whole wheat flour (gehun ka atta) for rolling
ghee for cooking
butter to serve





Method:

1.Combine all the ingredients into a deep bowl and knead into soft dough using enough warm water.



2.Divide the dough into 16 equal portions and roll out each portion into a thin circle of about 125 mm. (5") diameter with the help of a little whole wheat flour for rolling.



3.Meanwhile heat the Griddle(Tawa/Flat cast Iron skillet) on a medium high heat.

4.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.

5.Put this flattened rolled out roti on the hot skillet, cook for about few minutes on both the sides.


6.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.




7. 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.

8.Serve it with butter/Ghee, pickle ,chutney and dal makhani / rajma / chole.

Veg manchurian recipe |How to make vegetable manchurian recipe at home

Vegetable manchurian was one such recipe which I always wanted to make whenever I made Chinese Veg fried rice ,Chicken fried rice ,Egg fried rice or Asian style pulao.But due to my laziness I kept on postponing making this dish

Last Sunday finally made this delicious Veg manchurian gravy .I guess most of you must have tasted this in restaurants or as a street food .

Making it at home is quite easy .The only labourious task is chopping of vegetables,but its an easy task once chopping is done.

I have not added any ajinimoto in below recipe

Ingredients

For The Vegetable Balls

1 cups finely chopped cabbage

1 cups carrot , grated

1 cup chopped green capsicum

1/2 cup chopped spring onion

2 tbsp cornflour

5 tbsp plain flour (maida)

1 tbsp finely chopped garlic (lehsun)

1 tbsp chopped garlic

1/2 tsp pepper powder

2 tsp finely chopped green chillies

salt and to taste

oil for deep-frying

For The Sauce

1 tbsp garlic (lehsun) , finely chopped

2 tsp finely chopped green chillies

2 tsp finely chopped ginger (adrak)

2 tbsp chopped spring onion (white + green)

1 cup clear vegetable stock or water

1 tbsp soy sauce

1 tbsp cornflour mixed with 1/4 cup of water

1 tsp black pepper powder

1 tsp tomato sauce (optional)

1 pinch of sugar

1 tbsp vinegar

2 tbsp oil

salt to taste

Method 

For the vegetable balls

1.Mix all veggies with litle salt & keep aside for 10 minutes .after 10 minutes you will find that veggies have started throwing water . lightly squeeze the water .Combine the squeezed veggies with cornflour, plain flour, garlic, green chilli, salt and pepper in a bowl and mix well using your hands.

2.Shape spoonfuls of the mixture into small balls.

3.Deep fry a few balls at a time in hot oil until golden brown. Drain on absorbent paper and keep aside.

For the sauce:

1.Heat the oil in a wok or frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.next saute spring onion for few seconds.

Add the stock, soya sauce, cornflour paste, tomato sauce ,pepper powder ,sugar and salt and simmer for a few minutes.

How to serve

Just before serving, put the vegetable balls in the sauce and bring to a boil.

Serve hot garnished with spring onion greens

Tips:

1.You can adjust consistency of manchurian .If you want thinner consistency add veg stock or water .In case you want semi dry manchurian increase cornflour paste & allow the gravy to reduce to a semi dry consistency.

2. Can use french beans ,coloured capsicums,to make veg balls.

3. Fry veg balls on medium heat .if you fry on lowheat they will absorb oil & if you fry on high heat they will turn brown from outside but will be uncooked from inside.

4.Put balls in manchurian sauce just before serving or else they will become soggy

5 If you find balls are breaking after adding to oil add 1-2 tbsp more of either maida/ cornflour.

6 Here the quantity of soya sauce is more which gives this manchurian deep brown colour.

Mango Juice Recipe | How to make fresh mango juice

Summer brings mangoes with it .Recently made homemade mango juice, I really enjoyed it. The fresh flavor of mango in the juice is just wow.

For making the juice, preferably use good variety mango which has no or less fibres like Alphonso, Kesar, badam or baingapali



Juice made from fresh mangoes has very refreshing taste.Add water in this juice depending on how strong or less you like mango flavour 

If you are a mango lover yu can check mango recipes here

Ingredients:

Ripe Mango - 2 large Peeled & Chopped
Sugar - 2 tblspn to taste (depending on mango sweetness)
Ice Water - 3/4 - 1 cup
ice cubes to serve

Method:

1.Wash, peel and chop the mango

2.Take mango cubes, sugar and little water(about 2 tbsp) initially in a blender and make into a fine puree.

3.Then add water and blend it again. If the mangoes are too fibrous, strain this mixture .this step is optional though.

4.You can keep the mango juice in refrigerator for few hours or Add ice cubes and  serve the mango juice in tall glasses.


Tips:

1.you can add few mango pieces  later on to the juice.
2.Adding icecubes will dilute the juice more so adjust water lever accordingly.
3.You can skip sugar and add honey instead too.
4.You can choose any variety of mango of your choice that is suitable for juice.
5.Adjust sugar level according to the sweetness of mango.

Qubani ka meetha | Kubani Ka meeta |Hyderabadi dessert

I am sure if you have visited Hyderabad than you must have definitely tasted this popular Hyderabadi  speciality dessert named Qubani Ka Meetha

Qubani ka meetha خوبانی کا میٹھا is an Indian dessert made from dried apricots originating from Hyderabad, India. It is 

a common feature at Hyderabadi weddings.Khubani ka Meetha is a very popular dessert of Hyderabadi cuisine.

Khubani is Urdu word for apricot. It’s a simple yet most delicious and rich flavored dessert I had tasted. 



Apricots are good source of vitamins, irons, fibre and more healthy nutrients. khubani means jardalu in marathi

Preparation of the dish involves boiling apricots with syrup until they assume the consistency of a thick soup or compote. The dessert is topped with blanched almonds or apricot kernels, and is traditionally garnished with malai (extra thick cream, ideally from buffalo milk), but also with custard or ice cream.

I have followed my favourite chef sanjay thummas recipe for making this delicious dessert & to my surprise the recipe was not thatc omplicated

I first had this sweet dish in Hyderabad itself. Most of the restaurants in Hyderabad serve this delicacy

Ingredients:


Water   1 Cup
sugar    as needed
Apricots  20Numbers





Method:

1.wash apricots and Soak apricots in water for over night.



2 Remove the apricots the next day and keep the water aside.deseed the apricots..Break the seeds will find nuts ( almonds) keep it a side



3.Now take a pan add apricots and water let it boil for 15 min by closing with a lid.Keep stirring add water if mixture becomes dry

4.After 15 min remove the lid mash apricots with masher or spoon then add sugar as per taste then nuts let it cook for another 5-8 min.



5.After 10 min transfer it in a bowl.add the almond like nuts from khubani.

6 let it cool down.garnish with almond like nuts . can serve with ice cream or custard,fresh cream.

Punjabi style chicken curry

Todays post is rich chicken curry recipe that as its name suggests comes from the lively state of Punjab.
 This Punjabi chicken curry is succulent and hot and can be a perfect lunch treat.



recipe source : freeindianrecipes

Ingredients:

Chicken 250 gm
1 large Onion chopped
3 small Tomatoes, puréed
¼ cup Curd
1 to 2 tsp Ginger garlic paste
1 tsp Chili powder
1 tsp Coriander powder
A pinch Turmeric
Salt to taste
1 tbsp Oil
4-5 sprigs fresh coriander, finely chopped

Whole masala:

2 Bay leaves
2 Cardamoms
3 Cloves
1 inch Cinnamon
Ground masala:

Dry roast the following ingredients and grind to a fine powder.
2 green Cardamoms
1 small black cardamom
2 Cloves
1 inch Cinnamon
½ tsp Peppercorn
½ tsp Cumin seeds


Method
1.Clean and wash the chicken. Heat oil and fry chopped onion along with ginger garlic paste for a little while.

2 Remove and grind to a fine paste. Cook the paste along with the whole masala till golden brown. 

3.Add turmeric powder, chili powder, coriander powder, and salt to taste. Fry for a little while.

4. Now add tomato purée and cook till the oil comes out.


5.Now add the chicken pieces and cook on medium flame for 5 minutes.Then cook on slow flame for another 5 to 10 minutes. 

6.next add curd and grind garam  masala. Slowly fold in the chicken pieces.Cook till the chicken is done

7.Garnish with chopped coriander. Serve it with rice or nan (tradition Indian bread).

8.Punjabi Chicken Curry is ready to serve.

Methi Missi roti recipe

At times when i am bored to cook a full meal I try to combine veggies & flour & try to make paratha/roti .
One such interesting and healthy recipe is methi missi roti.



I have already posted plain missi roti recipe on my blog.Missi roti is an Indian bread made with a combination of wheat flour and gramflour and seasoned with spices.

Addition of methi leaves makes this recipe more healthy .In absence of fresh methi leaves you can add kasuri methi .Use 3-4 tbsp kasuri methi for 1 cup fresh methi leaves

Missi roti is an unleavened bread from Rajasthan, the city famous for deserts & palaces. Missi roti is made with whole wheat flour and chickpea flour spiced with chillies, onions  and red chilli powder. Optional additions are carom seeds (ajwain) and cumin seeds (jeera). It is believed that they help in preventing gas formation after consumption of ‘chickpea’.
Served with a dollop of butter and accompanied with any Indian vegetable or lentil dish, missi rotis are an excellent way of sprucing up the proteins in your diet. Missi Roti can be served for breakfast with curd or pickle



It can be eaten with a dry or wet subzi , thick dal fry  or even by itself! 
Because of the combination of 3 different kinds of flour, it has a unique taste that is further enhanced by the addition of ajwain and methi.

 Onion provides that inimitable crunch and slight sweetness that lends to a perfect balance in the flavour of the roti. 

So go ahead, enjoy your methi missi ki roti!

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



Method:

1.Combine all the ingredients into a deep bowl and knead into soft dough using enough warm water.

2.Divide the dough into 16 equal portions and roll out each portion into a thin circle of about 125 mm. (5") diameter with the help of a little whole wheat flour for rolling.



3.Meanwhile heat the Griddle(Tawa/Flat cast Iron skillet) on a medium high heat.

4.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.




5.Put this flattened rolled out roti on the hot skillet, cook for about few minutes on both the sides.



6.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.


7. 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.



8.Serve it with butter/Ghee, pickle ,chutney and dal makhani / rajma / chole.

Methi Chole recipe |how to make punjabi style methi chole

Chole bhature .....wah aiktach tondala pani sutla na....Todays recipe is methi chole

Chole get a new identity when cooked with fresh fenugreek leaves.(methi)
It is a good way of including greens in your diet

Chole is my all time favourite .if you too like here are few kabuli chana recipes for you.

chole pulav
chole salad
amritsari chole
pindi chana
kadhai chole
punjabi chole

Todays chole recipe doesnt need separate chole masala powder as we will be grinding spices along with tomatoes ,ginger garlic & chillies while making paste 




its an easy and quick chana recipe especially when you are short of chana masala and short of time too - you should surely try. 


Ingredients
1.5 cup  white chickpeas - kabuli chana
2 tea bags
1.5 cup methi leaves cleaned & washed thoroughly
2 green chillies, chopped vertically into 4 pieces 
2 tbsp oil 
salt as needed
1 tsp sugar
1/4 tsp amchur powder
1 onion paste
2 tbsp yoghurt
water

To grind into paste
6 dry chillies -( 3 guntur red chillies + 3 kashmiri red chillies )
5 tomatoes 
1 inch ginger ( half for the chana masala paste and half to be juliened) 
6-7 garlic cloves 
2 tbsp coriander seeds 
1 black cardamom
1 inch cinamom
5 black pepper
2 cloves - laung
1 bay leaf
garnish 
coriander leaves 
 ginger julienne


Method:
1.wash the chickpeas thoroughly in water and then soak them overnight or for 8-9 hours. boil the chickpeas with some salt & tea bag in a pressure cooker or a covered pan with enough water. in a pressure cooker it can take about 15-20 mins and in a pan about an hour or more. drain and keep aside.




 2.dry roast all ingredients under " to grind into paste" except tomatoes * and ginger garlic.cool spices



 3.in a mixer, add  cooled spices and grind it with tomatoes * and ginger garlic to a fine paste



 4. heat oil in a pan  ,fry onion paste till it browns ,add green chillies fry for a minute .Then add the ground paste in step 3 ,methi leaves,yoghurt and fry the masala paste for 7-8 minutes in oil till the raw smell of the  ginger and garlic disappears.



5. after 3-4 minutes add the boiled chana. .mix the chana with the rest of the masala. add little water,salt,sugar ,amchur powder to adjust the gravy consistency as per your liking




6. simmer chana masala  for 12-15  minutes on a low flame. keep on stirring in between.switch off gas 

7 garnish with chopped coriander leaves. 

8  serve the punjabi chana with  bhatura or onion kulcha or plain kulcha along with slices of onion, lemon wedges.

Chicken korma| Hyderabadi mughlai murgh spicy korma recipe

I had tasted chicken korma when I used to stay in Hyderabad .Last week prepared this delicious Mughlai chicken korma which was awesome.I refered chef shaheens recipe

Chicken korma recipe is a muglai speciality. Chicken korma curry has pieces of boneless chicken cooked with almond/cashewnut sauce and spices and garnished with roasted almonds.




Chicken korma is a gravy prepared with onion, ginger & garlic, kashewnuts & hot spices makes it delicious. It can be eaten with chapati or tandoori roti. Try this mughlai dish.



Earlier I had tried Hyderabadi White chicken korma which was equally delicious.




Ingredients for chicken korma

Chicken - 250 grams(i have used boneless)
Onion - 2 medium fine paste.
Ginger & garlic paste -5 tea sp.
Red chilli powder- 3 tea sp.
Coriander powder- tsp.
Turmeric powder-1/4 tsp.
Hyderabadi garam masala  -2 tea sp.
Salt to taste.
Curd-1 cup sour.
Oil - 1/4 Cup as required
Coconut powder-1 tea sp.
Cashew nut/almonds 8-10.
Popy seeds(khaskhas).............1 tsp.
Orange food colour- pinch (optional)
Coriander to garnish.

whole garam masala
Bay leaf 1
cinnamon 1 inch
Mace 3-4 stands
Green cardamom 2
Cloves 5
Black pepper 5 
large cardamom 1



Method-

1) Wash chicken thoroughly ,drain water ,now add curd, colour add little bit of salt, ginger & garlic paste keep for 2-3 hours.



2) Make a fine paste of cashewnut coconut and khaskhas after soaking.



3) Put oil 2-3 tea sp heat it add bay leaf, cinnamon, cardamom, cloves, green cardamom & black pepper fry it add 1 tsp of red chilli powder also.

4. Fry marinated chicken into this oil. Let it cook in its juices and curd till it becomes dry.

5) Put 2 large spoon of oil heat it fry onion paste till light pink or golden. It will take 3-4 min.

6) Now add turmeric powder coriander powder and fry well add remaining  red chilli powder add salt add water and now add rest of the curd.



7) Now add chicken pieces to it and mix it with masala, now put the cashewnut paste and add water to your requirement.add garam masala 



8) Serve with naan or tandoori.




Tips :

1.Can use kashmiri chilli powder instead of food colour