Spices and Recipes

Ingredients:

• 1½ teacups makai ka atta (corn flour)
• ½ teacup phool gobi (cauliflower), grated
• ½ teacup methi (fenugreek) leaves
• finely chopped
• ½ teacup dhania (coriander), chopped
• 2 green chillies, chopped
• 1 potato, boiled
• salt to taste

Method:

1. Sieve the atta, put the cauliflower, methi, green chillies, coriander and salt.
2. Grate the boiled potato and put in the mixture.
3. Put some warm and make soft dough.
4. Divide the dough into 8 to 10 balls. Roll out by apply a little flour and cook on a tava until it becomes soft.
5. Ready to serve.

Ingredients:

• ½ kg maize flour
• ¼ kg wheat flour
• 4 tbsp plain yogurt
• 3 cloves garlic, grated
• 4 green chillies, very finely chopped
• 1″ piece ginger, grated
• ¼ tsp haldi (turmeric)
• ¼ tsp red chilli powder
• 1½ tsp oil
• salt and pepper to taste
• oil for frying

Method:

1. Combine all the ingredients and knead well with a light hand to make a dough. Put a little water if necessary. Divide into equal parts.
2. Heat a griddle and grease with few drops of oil.
3. Roll out each ball into a medium sized chapati, and fry till both sides are evenly browned.

Ingredients:
For the dough:

• 1½ teacups maida
• 1½ teacups gehun ka atta (wheat flour)
• 1 teacup, spinach, chopped
• ½ tsp lemon juice
• 2 tbsp ghee
• 1 tsp salt

For the stuffing:

• 2 teacups radish, grated
• 2 tbsp coriander, chopped
• 2 green chillies, chopped
• salt to taste

Method:
For the dough:

1. Mix the spinach and lemon juice with 2 tbsp of water in a liquidiser.
2. Sieve the flours with the salt. Put the ghee and stir properly.
3. Put the spinach mixture and make semi-soft dough by adding enough water.

For the stuffing:

1. Sprinkle a little salt over the radish and keep aside for ½ hour. Squeeze out the water.
2. Put the coriander, green chillies and salt.

How to proceed:

1. Roll out into thin rotis. Cook them lightly on a tava and keep aside.
2. Whenever you serve, take one roti, spread some mixture and turn the other side over it so that it becomes a half moon.
3. Apply a little ghee and cook on a skillet / tava on both sides.
4. Serve hot with fresh curds.

Ingredients:

• 1 tsp fine sugar
• 1 tsp active dry yeast
• 2 cups maida
• ¼ cup low fat margarine melted
• 1 tsp ghee
• 1 tsp poppy seeds

Method:

1. Put the sugar and yeast in a small bowl. Put warm water and let the yeast gets dissolve.
2. Cover and keep aside for about 10 minutes or until yeast becomes frothy.
3. Put the maida in a bowl and make a well like depression in the middle.
4. Put the ghee, salt and yeast. Mix properly with hands.
5. Mix more water if needed. Transfer the dough to a floured surface and knead well for about 5 to 7 minutes.
6. Cover and keep it to rise in a warm place for 1½ hours.
7. Preheat the broiler to 500 degrees F.
8. Divide the dough into equal parts and shape them into small balls.
9. Roll out each ball into ovals about 1 cm thick.
10. Arrange on a greased heavy-duty aluminum foil.
11. Grill under broiler for about 7 to 10 minutes or till well-cooked and golden brown.

Ingredients:

• 1 teacup onion, chopped
• 2 green chillies, chopped
• ½ tsp anardana
• 2 tbsp coriander, chopped
• ½ tsp chilli powder (optional)
• salt to taste

Method:

1. Put a little salt on the onion and keep aside for 10 minutes.
2. Squeeze out the water.
3. Roast the anardana lightly on a tava and make a powder of it.
4. Put the onion, coriander, green chillies, chilli powder and salt.

How to proceed:

1. Divide the stuffing into 8 equal parts.
2. Brush each dough round with little oil and spread one stuffing part on it.
3. Roll into a cigar shape. Make a small round like a coil and press gently with hand.
4. Roll out again into a thick roti.
5. Repeat the same procedure for the remaining dough and stuffing.
6. Cook on a hot skillet / tava on both sides till pink spots appear on top.
7. Whenever you serve, put the rotis in a toaster until the brown spots appear on each side.