Roti, Chapati (Flat Indian Bread)

Roti also known as Chapati or Fulka, is Indian flat bread made with whole wheat flour. In North India, roti is part of the main meal. Roti is served with a variety of cooked vegetables, lentils, and yogurt.

Makes 4 Rotis.

Ingredients:

• 1/2 cup whole-wheat flour
• 1/8 teaspoon salt
• 1/4 cup lukewarm water (Use as needed)

Also needed

• 2 teaspoons ghee (clear butter)
• 1/4 cup whole-wheat flour for rolling

Method

1. Mix flour, salt, and water to make soft dough, adding water as needed. Knead the dough for about one minute on a lightly greased surface to make it smooth and pliable. Cover the dough with a damp cloth and set aside at least ten minutes.
2. Divide the dough into four equal parts. Make smooth balls and press flat.
3. Before  rolling the roti press both sides of the ball on a dry floured surface to make them easy to roll.
4. Roll to form a six-inch-diameter circle. Use just enough dry flour to roll the roti, as too much flour will make them dry. If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.
5. Heat an iron or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet. If the water sizzles right away, the skillet is ready.
6. Place the one roti into the skillet. When the roti start to change color and start puffing flip it over. There will be some golden brown spots.
7. Flip again after a few seconds. Using a flat spatula, press lightly on the puffed parts of the roti. This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.
8. Repeat the same process for remaining roties. Butter the roti, the side that is facing the skillet.
9. Place the rotis in a container lined with a paper towel. Cover the container after each roti.
10. Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days. Re-heat in a skillet.

Moong Dal With Spinach

Moong dal with spinach is very flavorful tasty and healthy dal. Traditionally served with plain rice and roti.

Serves 6.

Ingredients:

• 1 cup moong dal (with skin)
• 2 cup chopped spinach
• 1 teaspoon shredded ginger
• 1/2 teaspoon turmeric
• 11/2 teaspoon salt (adjust to taste)
• 4 cups water
• 1/4 teaspoon garam masala
• 1/2 teaspoon lemon juice (adjust to your taste)

Chaunk (seasoning):

• 2 tablespoon ghee or clarified butter
• 1/2 teaspoon cumin seed (Jeera)
• Pinch of asafetida (hing)
• 4 whole red chilies
• 1/4 teaspoon cayenne pepper

Method:

1. Wash dal changing water several times till water becomes clear.
2. In pressure cooker put dal, spinach, ginger, turmeric, salt and water and close the cooker.
3. Cook over medium high till dal comes to boil.
4. Now reduce the heat to medium and let it boil for about seven minutes.
5. Close the heat and let the steam escape before you open the pressure cooker.
6. Adjust the consistency of dal to your desire taste, adding boiled water as needed and mix it.
7. Add lemon juice, and garam masala.

Chaunk (seasoning):

1. For seasoning or chaunk heat the ghee in small saucepan, add cumin seed wait until cumin seed cracks now add asafetida, and whole red chili.
2. Stir for few seconds and add cayenne pepper close the heat and pour over dal.

Cabbage With Peas (Bund Gobi And Mater)

Bund gobi with matar or Cabbage With Peas is a delicious main dish with mild spices, which is a nice compliment to any meal, simple and easy recipe to make.

Serves 3 to 4

Ingredients:

• 4 cups of cabbage slice into fine long shreds (discard the stalk and thick stems)
• 1 1/4  cup frozen peas
• 2 tablespoons oil
• Pinch of asafetida (hing)
• 1 teaspoon cumin seeds (jeera)
• 1/2  teaspoon mustard seeds (rai)
• 2 green chilis half the way slit
• 1/4  teaspoon ground turmeric (haldi)
• 1/4  teaspoon cayenne pepper (lal mirch)
• 3/4  teaspoon salt
• 1/4  teaspoon sugar
• 2 tablespoons chopped cilantro (hara dhania)

Method

1. Heat the oil on medium high in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
2. Add asafetida, cumin seeds, and mustard seeds after seeds crack add green peas and green chilies, stir for a few seconds.
3. Add the cabbage, turmeric, cayenne pepper, sugar, and salt. Mix well.
4. Cover the pan and let it cook on medium heat for about 10 minutes until the cabbage is tender. Occasionally stir it. Turn the heat off when done.
5. Next add the lemon and cilantro.
6. Serve hot.

Tomato Chutney

Perk up your meal with this savory Tomato chutney.

Serves 2-4.

Ingredients:

---

• 6 medium sliced tomatoes
• 1 tablespoon shredded ginger
• 4 green chilly sliced long ways
• Pinch of asafetida (hing)
• 1 teaspoon cumin seed
• 1 teaspoon black mustard seed
• 2 bay leaves
• ½ teaspoon paprika
• ½ teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon cornstarch
• 2 to 3 tablespoons sugar
• 2 tablespoons chopped cilantro
• 2 tablespoons oil

Method

---

1. Heat the oil in a saucepan.Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
2. Add the asafetida, black mustard seed and cumin seed. After seeds are cracked add bay leaves, paprika, and turmeric.
3. Stir for a second and add sliced tomatoes and green chili.
4. Cover the pan after mixture comes to boil and let it cook for 6 to 7 minutes on low medium heat; tomatoes should be soft but still be in slices.
5. Mix the cornstarch with 2 teaspoons of water and add to the tomatoes (corn starch is added to give thickness to gravy but this is optional).
6. Let chutney cook for another minute. Add sugar and cilantro, close the heat and cover for few minutes.
7. Adjust the salt, sugar and pepper to your taste.

Serving suggestion

1. This chutney is best served as a side dish with any kind of stuffed Paratha or over plain white rice.

Tips

1. Add the sugar slowly as needed, depending on sourness of tomatoes.

Rice Khichdi Recipe

Ingredients:

2 cups rice

1 cup toor dhal

5 cloves

1 cinnamon

5 cardamom

2 finely sliced onion

6 to 8 small size tomatoes

4 slitted into halves green chillies

12 to 15 mint leaves

1/2 bundle corriander leaves

1 tsp garlic paste

1 1/2 tsp ginger paste

salt to taste

1/4 cup veg. oil

a few curry leaves

3 cups water

a pinch of turmeric powder

How to make rice khichdi:

• Wash and cook dhal with a pinch of turmeric powder. Set aside.
• Don't discard the cooked dhal water.
• Fry the onions, cloves, cinnamon and cardamom.
• When onions are golden add slit green chillies, mint, curry leaves and a part of the corriander leaves.
• Keep the remaining corriander leaves for garnishing.
• Add salt, ginger and garlic paste. Fry for 2 minutes.
• Add the washed, drained rice and chopped tomatoes. Fry for few minutes.
• Add the cooked dhal, mix well and add 3 cups of water.
• Add cooked dhal water. Cook it for 8 to 10 minutes till the rice is done.
• Garnish with chopped corriander leaves and serve hot.

Jeera Pulao Recipe

Ingredients:

1 cup Long Grain (Basmati) Rice

2 cups Water

11/2tsp Cumin seeds(jeera)

1tbsp oil

salt to taste

2 Bay leaves

3-4 cloves

Few whole Black pepper

1 Black Cardamom

How to make jeera pulao (rice):

• Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.
• Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.
• When Cumin seeds are done add the rice and salt, mix well.
• Add water.
• When it starts boiling low down the flame of the gas and cover it partially.
• Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.
• Serve the jeera pulao hot with any gravies or raita.

Simple Potato Vegetable Recipe

Ingredients:

250 gms Potato (Aloo) 

2 tblsp Oil 

1/4 tsp Turmeric (Haldi) Powder 

2 Green chilli (Hari mirch) 

4-5 Curry Leaves (Kari Patta) 

1/2 tsp Mustard seeds (Rai/Sarson) 

As per taste Salt (Namak) 

How to make simple potato vegetable:

• Boil, peel and cube the potatoes.
• Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed potatoes, add little water so that the potatoes absorb the masala and simmer for 4-5 minutes till well blended.
• For a different taste you can substitute mustard seeds with cumin seeds.

Arbi Fried Recipe

Ingredients:

1/4 tsp ajwain 

chilli powder to taste 

rock salt to taste 

2-3 green chillies 

a pinch of mango powder 

1/2 kg arbi 

1/4 tsp coriander powder 

2 tbsp ginger

How to make arbi fried :

• Boil the arbi.
• Cool, take off and slice each into two.
• Heat up the oil and fry the cut arbi till slightly browned.
• Mix in 1 tbsp oil and heat up in a wok.
• Meanwhile make a paste of ginger and green chillies.
• Mix in the paste to the heated oil and stir fry for a few minutes.
• Mix in the fried arbi and stir fry on a slow fire.
• Simultaneously mix in salt, coriander powder, mango powder, ajwain and mix well.

Masala Omelette Recipe

Ingredients:

2 Eggs 

1 meduim sized chopped Onion (Pyaj) 

1 small sized chopped Tomato (Tamatar) 

2 chopped Green Chilli (Hari mirch) 

Salt to taste

1/2 tsp Garam Masala 

A pinch of Curry Powder

1/2 tsp Cumin Seed Powder (Jeera) 

1 tsp Olive Oil

How to make masala omelette:

• Beat the eggs thoroughly in a basin.
• Add the onions, tomatoes and the green chillies. mix thoroughly.
• Add the garam masala powder, curry powder and salt. mix well.
• Heat the oil in a non stick pan and add the cumin seeds.fry for a few seconds over a medium flame.
• Pour the egg mixture and cook on both sides till light brown in colour.( reduce the flame) serve hot.

Egg Paratha Recipe

Ingredients:

Whole Wheat flour (atta) as per consumption
Eggs (same as number of parathas)
1 tbsp Oil
Butter /oil for frying
Salt as per taste

How to make egg paratha:

• Make dough out of whole-wheat flour (atta),1tbsp oil and salt as you would do for any paratha/roti.
• Make dough 30 minutes before and cover it with moist muslin cloth.
• Take a Ping-Pong ball size lump of dough. Now roll it slightly using dry flour.
• Now nicely spread little oil over it and fold it in a semi circle shape.
• Spread little oil again and fold it along the length and roll it in a triangle shape.
• Cook on a pre-heated Tawa (griddle). Turn it.
• Pierce the egg from the top. Now slowly open the layer of paratha and pour the egg on it.
• Spread butter/oil on this side and let it get golden.
• Similarly cook on the other side till golden brown.

Masala Sev Recipe

Masala sev is a very easy to make dry snack recipe. Once good thing about this snack is that it can be stored for 2 weeks. Learn how to make masala sev.

Ingredients:

21/2 cup sifted Chickpea Flour (Besan) 

1 tblsp Vegetable oil (Vanaspati) 

11/2 tblsp Salt 

1/2 tsp Red chilly Powder 

1/2 tsp Turmeric Powder (Haldi) 

1/2 tblsp Lemon Juice 

3/4th cup Water 

Ghee / oil for deep frying 

How to make masala sev:

• Mix the flour, salt, red chilly powder & turmeric powder in a bowl.
• Add 1tbsp oil & lemon juice to the water.
• Pour it in the flour and mix into a thick paste, adding extra flour as necessary so that the mixture is not sticky.
• It should be of crumbly texture.
• Fill the seviya machine with a portion of it.
• Heat the oil / ghee in a kadhai / deep-frying pan over moderate heat.
• Holding the utensil over the hot oil, force the mixture through the holes by turning the handle.
• As soon as noodles fall, slowly move the machine in a circular motion so that they do not stick together.
• Fry both sides until crisp and lightly browned.
• Remove and drain on a paper towel.
• Fry the remaining paste in the same manner.
• Cool and break into uniform pieces.
• Keep in an air tight container for 2 weeks.

Bread Rolls Recipe

Indian bread rolls are easy to make and make a good tiffin snack or evening snack. Learn how to make these bread rolls.

Ingredients:

2 Big Potatoes (boiled and mashed)

7-8 Bread Slices 

Coriander leaves finely chopped

Green chilies (chopped)

Red Chili powder to taste

1/4th tsp Garam Masala powder

Oil for frying

How To Make Indian Bread Rolls:

• Add salt, chili powder, gram masala, green chilies and coriander leaves to the mashed potatoes, mix well
• Take some water in a bowl and dip a bread slice for few seconds.
• Squeeze the water from the bread by pressing between palms gently.
• Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread.
• Repeat the same process for making more rolls.
• Heat oil in a kadhai and deep fry on medium flame till golden brown.
• Serve bread rolls hot with green chutney and tomato sauce.

Dal Maharani Recipe

Ingredients:

1/4 cup Rajma 

1/4 cup Whole Urad dal 

1/4 cup Chana dal 

1 Onions, chopped 

2 Tomatoes, chopped 

3 Green chillies, sliced 

1/2 inch Ginger, Grated 

Salt To taste 

1 Pinch Turmeric Powder 

1 tsp Red chilli powder 

Corainder leaves 

1 tbsp Handful Butter 

1/4 cup Cream 

1/4 tsp Cumin seeds 

1/4 tsp Mustard seeds

Preparation:

• Soak rajma, urad daal and chana dal overnight.
• Pressure cook the urad dal, chana dal and rajma. Mash them a little. Keep aside.
• Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add ginger and chillies.
• Fry for few minutes. Add chopped onions and tomatoes. Cook until done.
• Add salt, red chilli powder, turmeric powder and stir well.
• Add the mashed dals and boil for few minutes.
• Add cream, corainder leaves and mix well. Serve the dal maharani hot with roti.

Stuffed Tomato Recipe

Ingredients:

5-6 medium size Tomatoes / Tamatar

100-150gms Paneer grated or mashed 

1 Onion finely chopped 

Finely chopped Coriander leaves 

2 Green chili (finely chopped) 

Salt, Red chili powder to taste. 

Gram Masala to taste 

1/2 tsp turmeric powder 

1 tbsp grated cheese 

1 tbsp oil

How to make bharwan tamatar:

• Wash the tomatoes and set dry.
• Cut the top of tomato (tamatar ) like a cap. Gently scoop out the centers . Keep aside the scooped portion and chop the cut tops .
• Heat oil in a kadhai add chopped onions and green chilies till tender.
• Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more.
• Add paneer ,mix well and cock for a minute.
• Fill tomatoes with the mixture.
• Top with grated cheese and chopped coriander.
• Place tomatoes in a cooker container . put little butter and pressure cook for one whistle. (or you can also bake it in a hot oven at 200 degree c for 20 minutes.
• Serve the stuffed paneer tomato hot.

Green Coriander Rice

 

Recipe Servings: 2

Cook Time: 45 minutes

· This brown rice recipe is loaded with fiber, minerals and vitamins like B6 and niacin. Not just that, you get a dash of protein and the crunchy capsicum provides you with antioxidants like Vitamin C.

 

 

Ingredients

· 1 cup brown rice

· 1 green capsicum, large

· 1 onion, medium

· 1 tsp ginger garlic paste

· 30ml curd

· 2 Tbsp coriander mint and green chilli paste

· 1 tsp garam masala

· 1/2 tsp cumin seeds

· 2 bay leaves

· 1/2 tsp coriander powder

· 1 tsp olive oil

· Salt to taste

Method

1. In a non-stick vessel, heat oil and add cumin seeds.

2. Once the seeds crackle, add the bay leaves, stir gently and add chopped onions. Cook the onions till they turn brown.

3. Now add ginger garlic paste, coriander mint paste and curd to the vessel and cook well. Once the masala is cooked well, you will start getting a lovely aroma and this is the correct time to stir in the dry masalas.

4. Cook for 5-6 minutes, time to add the crunchy capsicum. Once done, add the rice and 1 1/2 cups of water.

5. Cover the vessel with a lid and let it cook for 15 minutes or till the rice is done.

6. Garnish with some coriander and serve fresh.

Pancit Canton

TOTAL TIME

50mins

PREP 30 MINS

COOK 20 MINS

INGREDIENTSNutrition

SERVINGS 6-8UNITS US

· 2tablespoons vegetable oil

· 1onion, sliced

· 3cloves garlic, crushed

· 1lb pork shoulder, sliced thinly

· 1chicken breast, deboned and sliced thinly

· 1⁄2lb shrimp, peeled

· 2tablespoons soy sauce

· 2cups chicken broth

· 1cup cabbage, shredded

· 1cup green beans, julienned

· 2carrots, julienned

· 3⁄4cup dried black mushrooms or 3⁄4 cup shiitake mushroom(optional)

· 1(1 lb) package pancit noodles (Chinese wheat noodles)

· 1⁄2teaspoon freshly ground black pepper

· patis, to taste (Filipino fish sauce) (optional)

· 4green onions, sliced

· 1lemons or 1 kalamansi, cut into wedges

 

DIRECTIONS

00001. If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems.

00002. Set aside.

00003. Heat oil over medium-high heat in wok or large skillet.

00004. Saute garlic and onions until tender.

00005. Add pork, chicken and shrimp, and cook until browned.

00006. Add soy sauce, stirring to flavor.

00007. Add chicken broth and bring to boil.

00008. Add cabbage, green beans, carrots and mushrooms.

00009. Cook until vegetables are tender, yet crisp, 5-8 minutes.

00010. Add noodles, mixing gently to prevent them from breaking.

00011. Cook until liquid is absorbed and noodles are done, about 10 minutes.

00012. Remove from heat.

00013. Season with black pepper and patis.

00014. Garnish with green onions and lemon wedges.