Bajra Roti

Bajra Roti

Basic recipe credit - Tarla Dalal

Bajra flour available @ Nuts N’ Spices and Fisn N’ Fresh store, Anna Nagar, Chennai

Makes: 4

Ingredients

1 cup ( 200 g ) bajra (black millet) flour
80 g whole wheat flour (gehun ka atta)
1/2 teaspoon salt to taste
65 - 75 ml medium hot water
2 - 3 teaspoon ghee for frying
1/4 cup extra bajra flour

Method

Combine the bajra flour, wheat flour and salt and add 65 - 75 ml hot water to make a soft dough.

Divide the dough into 4 equal portions.

Roll out each portion into a thin roti of 150 mm. (6") diameter.

Generously dust the rotis with dry bajra flour to make the rolling easier ( roll very carefully ).

Cook the rotis on a hot tava / griddle ( medium heat ) till both sides are light brown in colour ( same method of chapati ).

Brush one side of the roti with melted ghee and serve hot with Rajasthani Garlic pickle or any other gravy dishes or pickles of your choice.

Stuffed Capsicum

Stuffed Capsicum

Preparation time: 15 minutes
Cooking Time: 20 minutes
Serves: 2

You will need

2 capsicum, top cut off and seeds removed
2 potatoes, medium size ( boiled, peeled and mashed )
1 teaspoon oil
1/2 teaspoon red chilli powder
1/4 teaspoon amchur ( dried mango ) powder
1/4 teaspoon jeera powder
1/4 teaspoon dhania powder ( coriander powder )
1/4 teaspoon garam masala powder
1/2 teaspoon salt
2 teaspoon oil
1 teaspoon chopped coriander leaves

Method

Heat 1 teaspoon oil on a low heat. Add powdered spices ( red chilli, jeera, dhania, amchur, garam masala ). Stir for 10 seconds, add mashed potatoes and salt to taste. Cook for 5 minutes until well combined and fragrant.

Stuff capsicum with the mixture, pack it well ( see the photo above ).

Heat oil in a pan. Fry the stuffed capsicums on each side ( take care they don’t burn - approximate frying time for each side 5 - 7 minutes on a low heat ) or until softens / color changes.

Garnish with chopped coriander leaves. Serve hot as a side with Rotis / Rice / Pulao ...

Pumpkin Halwa

Pumpkin Halwa

Recipe credit - Goodhousekeeping Magazine

Serves: 6

You will need

2 tablespoon ghee
300 g ( net weight after grating ) grated pumpkin
150 ml boiled milk
150 g sugar
1/4 teaspoon cardamom powder
1 pinch nutmeg powder ( jaiphal )
1 tablespoon cashew nuts, split
1 tablespoon raisins
1 tablespoon ghee ( to fry cashew nuts & raisins )

Method

Heat ghee in a wide pan. Add grated pumpkin and stir for 8 minutes on a medium heat.

Add milk, cover with a lid and cook on low heat till the pumpkin absorbs the milk and pumpkin mixture dries up ( approximately 15 minutes ).

Add cardamom powder, nutmeg powder and sugar. Mix well. Cook again on a low heat for another 10 minutes till the sugar well blended with pumpkin mixture and thickens / dries up.

Heat 1 tablespoon ghee and shallow fry cashew nuts and raisins separately on a low heat till golden color.

Garnish with shallow fried cashew nuts and raisins.



Punjabi dishes from neighborhood Punjabi Dhaba

Masala Kulcha, Butter Naan, Tangdi Kebab, Punjabi Chicken Masala & Kadai Paneer

Baked egg in bun with cheese

Baked egg in bun with cheese

Method

Preheat the oven to 150 * C.

Take a bun ( pav ) and use a sharp knife to gently cut a hole in the centre of the bread, about 1 - inch wide and 1/2 - inch deep ( 1 egg and 1 Britannia / Amul cheese cube is sufficient for 2 buns )

Break an egg into a small bowl and gently pour it into the hole made in the bun.

Sprinkle salt and pepper to taste.

You can also add 1 teaspoon grated cheese on top.

Grease a baking tray and bake for about 15 minutes or until light golden color and cheese melts Serve hot with milk or fruit juice.