Tuesday, February 22, 2011

Gobi and Carrot Roti

When you want to spruce up your daily roti try this combination. It tastes yummy and it is pretty easy to put together. The trick in making any stuffed roti is to drain the water completely. You see when I first started making roti's I was not very familiar with this step. So my dough will become messy and my roti will tear. You know how frustrating it is when this happens. One of my friends told me this trick. She said no matter what you need to drain the water from your vegetables even if they look dry. Ha who knew ... Try this and see what a difference it makes

Ingredients for stuffing:

- 1 whole Cauliflower
- 2 carrots
- 1 tsp chili powder or to taste
- 1 tsp garma masala
- salt to taste
- 1 tsp corriander and cumin powder

Ingredients for the roti:
- 2 cups atta
- water to kneed.


1. Shred your vegetables. I used my food processor. It was fast and easy to do this. Mix all the spices and the salt with the vegetables. Keep it aside. This gives time for the vegetable to release some water.
2. Meanwhile mix atta and water to get a stiff dough. Don't add too much water as you will be stuffing this roti. Let it rest for at least 30 minutes.
3. Now in a muslin cloth (I used one of my father's old dhoti) dump the vegetable mixture and squeeze all the water out. You will be amazed how much water you get out this vegetables. Do not waste this water. Use it for any other subji you might make.
4. Now roll out a roti. Add a little bit of stuffing and spread it across the roti. Roll another roti and place it on top of the stuffing. Now carefully seal these roti's together and roll them a few more times. Be patient and you are sure to get a perfectly round roti.
5. Heat a tawa and add a little butter to it. Place the roti and let it cook on both sides. Either spray it or if you are brave add a huge pat of butter. It tastes so much better with butter.

Serve them hot with a dish of your choice.

Sending this to bookmarked recipe hosted by USmasala and started by Priya

Wednesday, February 16, 2011

Kanchipuram Idli

For my son's birthday party last week my MIL prepared Kanchipuram idli. It was a big hit. Kanchipuram idli is a spicier version of normal idli. So we do not need any specific side dish. Plain idli podi goes well with it. The cooking time is around 45 min. It is a simple and tasty dish. I have not given measurements for the ingredients to be mixed in dough. Please add it based on your spice level.


Idli Dough

- 1 cup Raw Rice
- 1 Cup Idli Rice
- 1 cup Uradh Dhal
- Salt to taste

Ingredeints to mix in the dough

- Ground pepper and jeera
- Dry ginger powder (Sukku in Tamil)
- 4-5 tbsp oil
- Coriander leaves
- Curry leaves


- Soak the dhal and rice together for at least for 8 hours
- Grind it together, add salt. The batter should be in dosa batter consistency.
- Let the batter ferment  overnight
- Before making the idli add ground pepper,jeera , dry ginger powder, oil, coriander and curry leaves. Mix it well.
- Pour the batter in a bowl and steam it in a pressure cooker (like idli) for 45 min. You can test it by inserting a knife in the middle. The knife should come clean.
- Remove from stove and let it cool down. Cut it in small pieces.

Serve it hot with idli podi. The idli tastes better when it is hot.

Thursday, February 10, 2011

Simpe Bread Toast

This is a simple bread toast that I did for an evening when I did not feel like cooking. With the days being so short it is hard to come back in the evening and muster my energy to cook something. To top it my little girl likes eating something different once in a while. So this is something we created. This is a open face sandwich - I have all the toppings in one bread so it is less carb I guess..

Ingredients :
- 2 -3 bell peppers cut to pieces
- 2 tomatoes cut to pieces
- 1 small onion cut to pieces
- 1-2 chilies slit
- 1/2 cup of peas
- 1 tsp jeera
- 1 tsp oil
- 1 tsp pav baji masala
- 1 tsp garam masala
- 1/4 tsp turmeric
- butter to spread (I used
- 1 packet HoneyNut Oats Bread ( I love this bread with its slight sweetness and nuttiness)


1. In a pan pour oil and drop the jeera. Once it splutters add the chopped onions, green chilies and the bell peppers. Toss them until it becomes slightly brown.
2. Now add the peas and mix it around. Add the tomatoes and mix them. Now cook until the tomatoes become mushy. Add all the masala's, salt and toss it around. Turn down the heat and let it cook for a few more minutes.
3. Meanwhile preheat your oven to 350F degree. Now in a baking dish spray some oil. Spread some butter on one side of the bread. Arrange them and bake it for 5- 7 minutes.
4. Remove the bread from the oven. Spread butter on the other side and place it in the pan with the buttered side down.
6. Top with the vegetable mixture. Bake it again for another 5 minutes. If you like top with shredded cheese as soon as you take it out so it has a chance to melt.

Serve it hot with some soup.

Saturday, February 5, 2011

Tres Leches Cake

Today is my second son's Birthday. I baked Tres Leches Cake from Chef in You site. The cake was very tasty and moist. Tried some basic decoration with some items I had at home. Nothing fancy but my two boys liked the cake. I am not going to post the recipe as I followed it exactly. Please check out the recipe here .


Tuesday, February 1, 2011

Stuffed Dhal Batti

I have been meaning to try this recipe for quite some time now. I first tasted this in Bombay during one of my visit. It was totally new to me. TO have batti (essentially atta baked) submerged in a bowl of dhal was a fascinating experience for me. So finally I looked up online and fond this video. Hmm.. stuffed bati now that is even better - roti, curry and dhal all in a bowl. I had to try it now..

Stuffing :
- 2 -3 medium potatoes boiled and mashed
- 1 carrot shredded and boiled
- handful of peas boiled
- chili powder to taste
- 1/4 tsp turmeric powder
- 1 tsp oil
- 1 tsp cumin
- salt to taste.

1. In a pan pour oil and add cumin. Once it splutters add the vegetables, salt, chili powder and turmeric. Mix them well. You should be able to make small balls from it. Keep them aside.

- 2 cups of atta/Whole wheat flour
- 1 tsp oil
- salt
- 1 tsp ajwain
- water as required.

1. Mix all the ingredients to a stiff dough. Separate them to golf sized balls.
2. Roll them to small circles and in the middle add your stuffing and seal them tight.
3. Preheat oven to 350 degree and bake these for 20 minutes. Do not place them in cookie sheet. Place them directly on the oven. Turn them over and bake for another 10 minutes.
4. Remove and brush them with ghee.

Dhal: (I went wild here. I did not follow any measurement in particular)
- 1 cup toor dhal
- 1/4 cup split green moong
- 1/4 cup yellow moong
- 1/4 cup split black urad
- 1/2 cup massor dhal
- 1/2 cup channa dhal
- 1 tomato chopped
- 1 tsp oil
- 1 tsp jeera
- 1-2 green chilies
- 2 red chilies
- salt to taste

1. I used the slow cooker but pressure cooker will work great too. I cooked the dhal till it becomes tender. About 4 hours on high when using slow cooker.
2. In a wide pan add the oil, jeera and the chilies. Cook till it is slightly brown. Add your tomatoes and cook till it is slightly tender. Add your dhal, salt and let it boil for 5 minutes. You can garam masala but I skipped it.

Putting it all together:
Just before serving break a bhati, pour dhal over the top and add a teaspoon of ghee to it. Eat it piping hot. The mild taste of dhal and the hard bhatti makes an awesome combination. Do not make this step ahead. You need it to be done just before you serve it.

Sending it to BookMarked recipe hosted by Priya.

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