Northen Indian style Rotti meal !

N

Northen Indian style Rotti meal !

Missi Rotti

• Whole wheat flour-11/2 cups
• Besan/Gram flour- 1 cup 
• Finley chopped Onion - 1 cup
• Finely chopped coriander leaves -1/4 th cup 
• Finely chopped green chillies- 1 or according to the taste 
• Cumin seeds-1/2 tsp
• Ajwain/carom seeds-1/2 tsp
• Red chilly powder-1 tsp
• Coriander powder-1 tsp
• Cumin powder-1/2 tsp
• Turmeric powder-1/4 th tsp  
• water to prepare dough 
• Oil -2 tsp 
• Salt to taste 

Method
In a bowl add wheat flour, besan, chopped onions, coriander leaves, green chillies, cumin seeds, ajwain , all the powders , oil n then add water n prepare a smooth chapati dough . keep covered under a moist cloth for about 20 mts.

Take a small ball of dough, dust with flour and bail out like Rotti .

Heat a tawa and place  the rotti on it n fry for a minute n then flip over n cook on the other side too. 

Strawberry Shrikand

• Curds -2 cups
• Strawberry - 4 
• Sugar-1/4 th cup or increase for sweetness .
• cardamom powder -1/4 th tsp 
• 
  
  For garnish   Almonds - a few 
  
  
  Method 
  Soak Almonds in water for an hour . Remove the skin n chop them roughly .  
  Make puree of strawberry without adding water .
  
  
  Pour the curds into a  cheese cloth n tie for about 3 hours to drain the whey . After 3 hours , press the cloth with backside of the spoon to remove excess whey . The residue will be thick , add this to a bowl along with sugar n mix well . Then add strawberry puree n cardamom powder .Mix it well . Garnish with chopped almonds .
  Serve chilled with Hot Pooris . 
   
  Palak Chole .
  • Palak /Spinach leaves - 3 cups ( 2 bunch ) 
  • Kabuli chana/white chickpeas - 1 cup
  • Onion - 1 Medium
  • Tomato - 1 Medium
  • Green chilly -1
  • Ginger Garlic paste- 1 tsp 
  • Cloves-2
  • Dalchini/Cinnamon -1 inch piece 
  • Red chilly powder- 1 tsp
  • Garam Masala- 3/4 th   tsp
  • Coriander powder- 1tsp
  • Cumin seeds- 1/2 tsp 
  • Crushed Kasuri methi-1tsp
  • Oil-2tsp 
  • Salt to taste .
  
  Method 
  Soak Kabuli chana overnight n then pressure cook it for about 10 whistles or till cooked ( dont overcook them ) 
  
  In little water cook spinach leaves . cool and make a paste of it adding green chilly . 
  
  Make paste of tomato .
• 
  In a kadai add oil , cloves, Cinnamon , then add chopped onions n fry till golden brown  , add ginger garlic paste n fry for a minute . Then add the tomato paste n fry till the raw smell goes. Add all the powders n fry for a minute , then add the spinach puree , salt and cooked chana . boil well n then add crushed kasuri methi .

Gujrathi Dhal 

• Thur Dhal- 1 cup 
• Turmeric powder-1/2 tsp 

Seasoning

• Ghee-2tsp
• Mustard seeds-1/2 tsp
• Cumin seeds-1/2 tsp
• Curry leaves-1 sprig 
• Crushed cloves-2
• Crushed Cinnamon - 1/2 inch piece
• Grated  ginger -1/2 tsp
• Chopped tomato-1 
• Coriander powder- 1 tsp 
• Hing - a pinch 
• Green chillies -2
• Jaggery - small piece 
•  Salt to taste

Garnish 

• Coriander leaves- 2 tsp
• Lime juice - 2 tsp 
• Red chilly powder- 1/2 tsp

Method  Wash n pressure cook thur dhal with turmeric powder . cool n churn it well .In a kadai add ghee, splutter  Mustard , cumin seeds , then add crushed cloves n crushed Cinnamon n fry for a minute .. ... add hing, curry leaves,  chopped green chillies n grated ginger n fry again for a minute or two . Add chopped tomatoes n cook till the raw smell goes n its mushy . add red chilly powder ,coriander powder n fry for a minute, add cooked dhal along with little water , jaggery , salt n boil well . then do the garnishing . 
 

Dahi Bhindi Sabzi 

• Ladies finger-1/4  kg 
• Oil-4 tsp
• Hing/Asafoetida - 2 pinch 
• Mustard -3/4 th  tsp
• Cumin Seeds-1/2 tsp 
• Curds- 2 tsp
• Red chilly powder- 1 tsp 
• Turmeric powder- 1/4 th tsp
• Coriander powder- 3/4 th tsp 
• Salt to taste 

Method
Wash n Thinly slice the ladies finger .

In a bowl add curds, chilly powder , turmeric powder, coriander powder n salt ..beat it well . 

In a kadai add oil n sputter mustard , then add cumin seeds , hing... add the sliced ladies finger n saute for sometime till the stickiness goes . keep covered n cook on low flame till done but check in between ... then add the curd mix , mix well n give a quick boil .