Makke ki roti ( maize flour rotis )

 

Ingredients 

2 cups – maize flour ( makke ka ataa )

½ tsp – ajwain ( carom seeds )

1 cup - Water

Salt

Ghee

Method 

 

Heat water in a pan and add little ghee to it .

When the water starts boiling add maize flour and ajwain and mix properly with a flat spoon .

Switch off the gas and cover the pan with a lid .

When the mixture cools down a bit but is still warm knead a soft yet firm dough adding very little water only if needed .

Make lemon sized balls and roll the rotis on the rolling board .

The rotis should be medium sized and not very thin .

Heat a tawa and cook the roti on both the sides applying ghee .

Serve hot with sarson kaa saag .

 

Sarson kaa saag

These mustard greens are usually seen in market during winter season . 

Mustard is known as sarson in hindi and this sarson ka saag is a must have dish during winters . 

The rustic taste never fails to warm you up . 

Sarson ka saag along with makke ki roti and a big glass of chaas (buttermilk) is a divine combination which just has to be experienced . 

Ingredients - 

1 bunch - sarson leafy vegetable ( mustard leaves )

1 small bunch - bathuva leafy vegetable ( can use spinach instead ) 

2 onions - finely chopped 

1 tbsp - ginger garlic chilly paste 

1/4 tsp - garam masala (optional) 

ghee to cook 

Method - 

Wash the sarsan and bathua leafy vegetables . 

Take only the leafy part for making this dish . 

In a vessel take some water and warm it up . 

Cook the vegetables for 5 minutes in this water . 

Drain the water and when vegetables cool down coarsely grind them in mixture . 

In a kadai add ghee and saute chopped onions in it till they are golden in colour . 

Add ginger chilly garlic paste and saute for 2 minutes .

Now add the ground vegetables , salt and garam masala and saute for 15 to 20 minutes .

When the raw smell goes away and ghee starts separating add very little water . 

The saag should be quite thick . 

Serve it hot topped with home made butter ( makhan ) and with makke ki roti . 

Bhindi Aloo Sabji ( Lady Finger Vegetable)

 This simple yet delicious sabji is relished by even those who usually don't like bhindi ( Lady finger) . 

Frying bhindi till it is crisp enhances the taste of bhindi and make it more tasty . 

Ingredients - 

1/2 kg - Bhindi ( lady's fingers ) 

2 - potatoes 

2 - onions 

2 - tomatoes 

1 tsp - cumin coriander powder 

1 tsp - chilly powder 

1/2 tsp - garam masala 

1/4 tsp - turmeric powder 

1/2 tsp - mustard seeds

pinch of hing ( asefoetida )

5/6 tbsp - oil 

salt to taste 

Method - 

Wash the bhindi and wipe it with a cloth . 

Spread it on a clean dry towel and let it dry for 10/15 minutes . 

Cut the head and tail part and cut bhindi in long pieces . 

Peel the potatoes and cut them too in long pieces like for french fries . 

Cut tomatoes also in long pieces and slice onions and keep aside . 

In a non stick pan put some oil and saute potatoes till golden n crisp . 

In the same oil fry bhindi till almost crisp . 

Now in the remaining oil splutter mustart seeds and add a pinch of hing . 

Add to it sliced onions and saute till the are soft .

Add tomatoes and stir fry for 5 to 10 minutes . 

Now add fried bhindi and potatoes and all other masalas . 

Add salt as per taste and adjust water as per your liking . 

Cover the pan with lid and cook for 10 minutes . 

Serve this sabji hot with chapatis or daal rice . 

Baingan ka Bharta

Ingredients:

1...................Big brinjal
2...................onions chopped finely
2.................tomatoes chopped finely
2tsbp.................finely cut mix of ginger,
                          garlic and green chillies
1tsp................mustard seeds
1/2 tsp...........cumin seeds
1 tsp..................garam masala
1 tsp.................amchur(dry mango powder)
salt
oil
coriander or mint for garnish




Method :

Smear the brinjal with any oil and roast it directly on
gas flames or by keeping on tawa.
Smearing the oil will make it easy to remove the skin after roasting.
When it becomes soft put off the gas and let the brinjal cool down.
Peel off the skin and mash the pulp and keep aside.
In kadhai heat 2 tbsp oil and add mustard seeds and cumin seeds .
After they splutter add chopped ginger, garlic, green chilly mix.
Add onions and stir fry till soft.
Add tomatoes and stir fry for five minutes.
Then add the brinjal mash, salt, amchur and garam masala and cook for 5 minutes.
Garnish with coriander or mint leaves.
Your baingan ka bharta is ready.
Serve it with rotis or parathas.