Cooking

Indian Tortilla Dough – Simple and Nutritous

# Original recipe
‪#‎Chappati‬ ‪#‎Roti‬ ‪#‎Rotli‬ ‪#‎Tortilla‬ ‪#‎Pancakes‬ ‪#‎Indian‬ ‪#‎Asian‬

INGREDIENTS:

Boiled potato = 1
Whole Oatmeal flour = 1 cup
Millet or Bajri flour = 1 cup
Whole wheat flour = 1.5 cups
Oil = 1.5 Tbsp total
Salt to taste
Cinnamon powder = 2 tsp.
Cilantro finely chopped 3 Tbsp. (optional)
Water to make Dough (appx 1 cup and better if warm)

indian dough

HOW TO:

Mix all the flours in a large mixing bowl
Mash the boiled potato with your fingers and mix well with the flour
Add 1Tbsp Oil
Add rest of the ingredients

Slowly add bit of water (1/6th cup) and work it all around the mixture. Once that water is absorbed, add more water and in 3-4 parts, work with the water and flour mixture to make a semi-soft dough.

Your dough is ready to be rolled into thin or thick tortillas / rotis / rotlis / chappatis

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Cooking

MATAR PANEER – Veg. High Protein Fresh Cheese and Peas!

A few days ago, I was lucky to have the chance to make this special dish for a very special person and my husband loves paneer dishes too! Paneer is a popular North Indian delicacy enjoyed in several meals especially during special occasions or treats. It is a dairy product and hence very high in protein. In India, we call it Cottage Cheese but in USA it is termed as Fresh Cheese (I am unsure of the other names for it).

Being the person that I am – I totally dislike being a ‘follower’. I have to add my own creativity or you can say a streak of ‘experiment’ or ‘rebel’ into my work. Hence, I am not the recipe book follower. This makes me want to make my own dishes, the way I want and add ingredients or procedures that others may refuse or normally not follow.

I can assure you that you will love this dish. It will leave you and your guests with a clean plate as long as you know how to ‘waist’ the salt and pepper ;)

1. Defrost Paneer

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2. Put green peas to boil

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3. Saute fresh chopped Onions in oil or butter

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4. Prepare the spices – hand grind them fresh: black pepper, bay leaf, garlic (quantity as per taste), cinnamon stick, cloves.

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5. Sift the ground spices

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6. Chop cilantro and add it to the onions. Reduce heat to medium or low.

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7. Ground dry almonds and cashews into a semi-coarse or fine powder. Salted nuts are preferred.

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8. Add the ground powder to the onions. Add home-made or bought tomato paste. Add the ground spices. Add water to make a semi-thick paste. Add red chili powder if needed. Strain boiled green peas and add to this mixture. Simmer on medium for few minutes to allow for the flavors to mix well.

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9. Prepare the Paneer: Open the defrosted pack; cut into cubes of desired size for eating. Add oil or butter to a wide skillet and add cubes to saute. Sprinkle salt and black pepper or cinnamon powder on the paneer for absorption of flavor. May take anywhere from 7 – 15 mins. (on medium to low flame) – depends on the type of stove and skillet. Lightly toss and move frequently with a soft spatula. The water or foam will eventually evaporate. Alternatively, you can make your paneer at home by boiling milk and tearing it with tartness from fresh lemon juice or vinegar. There are many online recipes for the same.

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10. Remove the paneer when: it is light brown on either or both sides, slightly crispy and most water has evaporated. Then add paneer to the gravy. Sprinkle cilantro on top if you wish for more color and flavor.

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11. Serve hot with Indian Tortillas (Roti) or plain rice. I use masoori or basmati rice.

I have re-published this article at: http://www.mycity4kids.com/parenting/parenting-booth/article/matar-paneer-veg-high-protein-fresh-cheese-and-peas

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VEGETABLE KHICDI – West Indian High Protein Vegan Dish

Khicdi is a mix of rice and legumes. I add as many veggies I can to make it a wholesome dish. The spices and herbs you see in the dish have great health benefits. The dish by itself is Vegan. Tastes best with Yogurt on the side or mixed into it but I am a Vegan so I do not use Yogurt. I eat it with Soup, a curry, or just by itself.

This is a Gujurati Dish. I am a Gujurati, belonging to a West Indian state called Gujurat. Rice and Daal (Legumes, lentils, pulses) are our staple food and part of almost every or every other meal.

k start

k

k3

k4 Add Salt as needed

4-5 whistles in the pressure cooker.

k last

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This High Protein Dish is ready to eat. Tastes best with Yogurt or Indian Kadhi.

Alternatively, we can shallow fry the khicdi for an added taste. This procedure lifts the taste to a totally new level.

Oil – 1 Tbsp

Cumin Seeds – 1 tsp.

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while the seeds burst, take the rice and add asafoetida (hing) 2 pinches and turmeric powder 1/2 tsp.

Asafoetida helps digestion and prevents gas or bloating from the legume

Turmeric is an antibiotic and has several health benefits.

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READY!!

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Top with Cilantro to add color, flavor  – I was out of Cilantro!

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PEDA / PENDA – Indian Sweet / Dessert

This recipe comes from Public Request. Many of you have requested this, so here it is. Email me or write to me here with any questions. For the base, I follow a certain recipe, I have posted the link below and then I re-form it my style. I have shared sweet with many friends from different cultures – Indian, American, Other Asians and luckily this sweet has everyone’s smiles and thumbs up!

Follow this link to make your peda and then follow my add-ons below to make it so much more delicious!!!

Peda

Once the base is ready, this is what you get and do:

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Ball it, flat it, cut with cookie cutter. Repeat till you have used all the base.

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MY ADD-ONS: All of them are optional. You can leave out whichever you wish to not add.

  1. Cake Sprinkles – any
  2. Cardamom – 1full tsp.
  3. Nutmeg powder – 1/4th tsp
  4. Pistachio powder – 1 to 4 tsp depending on your taste
  5. Almond powder – 2 tsps
  6. Vanilla essence – 1/4 tsp
  7. Fennel seed powder – 1/4 tsp
  8. Saffron few strands or Saffron syrup 1/4 to 1/2 tsp – check for sweetness prior to adding

Mix all the ingredients including the sprinkles. Decorate as You Wish

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