BAJRE KI ROTI

Bajre ki roti  or Bajra roti hails from a very rich Rajasthani cuisine and have a very rustic flavour and texture. These rotis are made with Pearl Millet Flour which is super food due to high fibre content and nutrition. Bajra is rich in proteins and essential minerals. It is very popular all over North India and now because of its plenty of health benefits.  Pearls millet and other millets are frequently used in place of wheat even outside of India. Bajra roti is not easy to work with as it is glutten free and you need a bit of know how to roll these bajra rotis that are made ‘thicker’ than the regular wheat rotis and have a peculiar colour and density.  Bajre ki roti is a good accompaniment to dal or any Indian vegetable based curry dish. Here I made it with sarson ka saag. So let us see the detailed recipe of how to make bajre ki roti with step-by-step pictures. Do try it this way and share your feedbacks below in the comment box.

INGREDIENTS:

1 Cup Bajra Flour

4 tablespoon Wheat Flour

2 tablespoon Ghee

Salt to taste

Warm Water to knead the dough

2-3 tablespoon fresh Fenugreek

METHOD:

STEP 1 – In a mixing bowl or big plate, mix bajra flour, wheat flour and salt.

STEP 2 – Then add chopped fenugreek and mix well.

STEP 3 – Now add water little by little

 and start kneading a dough.

STEP 4 – Take a wet cotton cloth and cover the dough and let it sit for 10-15 minutes.

STEP 5 – Now take a transparent plastic sheet, grease it with oil and keep it on your kitchen platform or rolling board.

STEP 6 – Divide the dough in equal portions.

STEP 7 – Take one small dough portion, place it on plastic sheet

and start pressing it and make a medium thin circular disk with it. [don’t put much pressure while making a disk] [see notes]

 STEP 8 – Heat an iron griddle on low medium flame.

STEP 9 – Apply little ghee on the griddle, transfer the roti carefully on it.

STEP 10 – Cook it on one side, when done, flip it up and cook from another side. While cooking apply some ghee and cook it from the other side. You can see little black spots on each side you cooked.

STEP 11 – Now remove it from griddle and roast it well directly on the flame. Roast from both the sides.

STEP 12 – When done, keep it on the wire rack

and apply some more ghee or butter before serving. Repeat the same with the rest of the dough.

Serve it hot with any Indian gravy/ curry and enjoy it with a glass of lassi.

NOTES: *Don’t add too much water at a time.

                *Don’t make too thin roti with the dough. Otherwise you are unable to transfer it on a griddle.

SIMPLE ORANGE CAKE

I got exactly what I expected out of this recipe: a simple, flavourful and fluffy cake. If you like orange cakes, then you will love this cake recipe for sure. It tastes very delicious and orange flavoured that is quiet delightful and pleasing to all palates. My house is full of pleasant aroma while baking the orange cake. It is very simple and appealing even without any frosting.  You can have it plain or dust a little icing sugar on the top for the effect. It is not too sweet but perfectly balanced with a pleasing hint of orange in every bite balanced with mild sweetness. You may also love this cake, so note down the ingredients below and try it and give me feedbacks in comment box below. 

INGREDIENTS:

1 Cup Maida / All Purpose Flour

½ Cup Powder Sugar [adjust]

½ teaspoon Baking Powder

1/8 teaspoon Baking Soda

½ Cup Curd/ Yogurt / Dahi

¼ Cup Vegetable Oil

2 teaspoon Orange Zest / Rind

2-3 tablespoon Fresh Orange Juice

1 Egg

½ teaspoon Vanilla Essence [optional]

For Garnishing:

Powder Sugar

Orange Zest

METHOD:

STEP 1 – Pre-heat the oven at 350 degree F/ 180 degree C for 15 minutes. Grease a cake tin with butter / oil and dust little maida on it. Spread evenly and remove excess maida. Keep the pan aside.

STEP 2 – In a mixing bowl, sieve all dry ingredients for 2 -3 times and mix well. [see notes]

STEP 3 – Take another mixing bowl, add egg, vanilla essence, oil, orange juice, curd in it and mix very well. Whisk it together with a hand blender.

STEP 4 – Now stir in dry ingredients to wet in small batches.

Mix it well by folding method. Don’t over mix the batter.

STEP 5 – Add orange zest at the last and give a nice mix.

STEP 6 – Pour this batter in to prepared cake tin. Tap the cake tin once or twice on your kitchen counter to remove air bubbles if any.

STEP 7 – Bake it in the middle rack for about 35-40 minutes or until the tooth-pick comes out clean. Keep the cake for next 5 minutes in the oven.

STEP 8 – Remove the cake from oven, demould and cool it completely on a wire rack. Then dust some powder sugar over it and garnish it with some orange zest.

METHI MATAR MALAI

Today I am sharing the recipe of the very popular Punjabi curry – Methi Matar Malai. It is nothing but fresh methi leaves with green peas in a fresh cream based rich sauce.  There are so many versions of making this but this is my favourite version of methi matar malai and so I am sharing it here with you all today. Earlier I prepared it but used tomato puree for the gravy which gives little yellowish colour to the gravy. But today I am sharing it used curd instead of tomato puree and also used fresh cream to make it more rice. If fresh methi / Fenugreek is not available then you can use dried methi leaves. But it tastes best with fresh one. It is one of the rich flavour dishes with a blend of mouth watering ingredients. If you want to make it just like restaurant style then we have to keep it white and green nothing else. Black Pepper and green chillies lend a savory note to this otherwise mildly sweet tasting curry that is modest in its appearance. A recipe that can be made ahead and works great for a get together or oarty.  Methi Matar Malai is usually served with naan, phulkas or parathas. This is such a rich style gravy that can be made in minutes. So follow the recipe with proper ingredients listed below and prepare restaurant style methi matar malai at home end enjoy your meal. 

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS:
2-3 Cups chopped Methi /Fenugreek
1 Cup Green Peas
½ Cup Milk
½ Cream Cream [amul]
1 teaspoon Coriander Powder
½ teaspoon Sugar
¼ teaspoon Cardamom Powder
Salt as needed
1 tablespoon Oil
1 tablespoon Ghee
For Dry Masala Powder:
1 “Cinnamon piece
2 Green Cardamom
1 Blade of Mace
 2-3 Cloves
1 teaspoon Cumin Seeds
1 Black Cardamom
3-4 Black Peppercorns
For Wet Masala:
3-4 medium sized Onions
2-3 Green Chillies
2 teaspoon Poppy Seeds
1 “Ginger Piece
4-5 Garlic Cloves

METHOD:
STEP 1 – Wash the methi leaves very well and chop it.

Blanch methi leaves in boiling hot water for 5 minutes.

STEP 2 - Remove and add immediately into ice cold water. This will help to retain the green colour of methi leaves. Keep in water for next 5 minutes.

STEP 3 – For making dry masala powder, add all ingredients under title “Dry Masala Powder “ in a mixer pot and blend to a fine powder. Transfer in to another bowl and keep aside.

STEP 4 – For making wet masala, add all ingredients under title “Wet Masala” in a mixer pot and blend until we get a fine paste. Remove and keep aside.

STEP 5 – Now in a pan, heat oil, add ghee in it

and then add freshly made wet fine masala paste in it. Cook well till it starts releasing oil from the sides.

STEP 6 – Then add green peas, milk, ground fine dry masala powder, coriander powder in it and give a nice mix. Cook it for 2-3 minutes on high flame.

STEP 7 – Add blanched methi leaves in it with salt and sugar. Give a nice stir to mix everything well. Add more milk /water to adjust the consistency of the gravy. Cook for 2-3 minutes or until it starts boiling.

STEP 8 – Add cardamom powder and cream in it and mix well.

 

Cook for next 1-2 minutes and your methi matar malai is ready to serve.

Serve it with naan, paratha, roti or pulao as a side dish and enjoy your meal.