Missi Roti

This is a wholesome recipe with triple grain flour which is spiced up to make super healthy rotis. They came out very aromatic and delicious.Oats when dry roasted to grind into powder emits a nutty flavor and gives chewy texture; these three flours actually work out a magic together, oh.. that's so poetic, huh.

 Ingredients:

1. Bengal gram flour - 1 cup
2. Wheat flour - 1 cup
3. Oats powder - 1 cup
4. Freshly chopped mint leaves - 2 tbsp (Can use Kasoori methi instead )
5. Onion - 1 chopped
6. Green chili - 1 chopped finely
7. Red chilli powder - 1 tsp
8. Garam masala - 1 tsp
9. Salt as per taste
10. Ajwain - 1 tsp
11. Oil  as required

Method:

Step 1: Mix flour in 1:1:1 proportion with crushed kasoori methi or mint leaves, green chili, onion, chili powder, garam masala, salt, carom seeds and a spoon of oil into soft dough.

Step 2: Divide into four equal portion and roll into rotis and prepare on tawa like we make parathas.

Step 3: Serve hot with curd/ raita/ pickle.

Dhokla

I had tried dhokla (Urmila aunty used to do this and I got inspired to do this from her) couple of times in the past and it never came out well. I wanted to try this again and this time it turned out pretty good with all the learnings from my previous attempts. This Gujarati special may not be liked by everyone at the first go; you actually need to develop a taste for it. This is a gram flour idly or steamed gram flour cake  in simple sense.

Ingredients:
1. Besan
2. Eno salt
3. Salt
4. Ginger & chilli paste
5. Lemon juice
6. Grated coconut
7. Coriander
8. Oil
9. Sesame seeds
10. Thil
11. Curry leaves
12. Green chillies
13. Hing
14. Carrot grated

Method:

• Mix besan, lemon juice, salt and water into batter of idly consistency and keep aside
• Prepare idly plates, add eno to batter with a little water; once it starts bubbling, immediately pour into idly plates and steam like you do for idlies
• Once done cut it into squares and arrange in a tray
• Season with sesame seeds, green chillies, hing, curry leaves and thil and add a ladle of water to seasoning. Now pour it over the dhoklas.
• For garnishing sprinkle grated coconut and carrot over that and serve with pudina/coriander chutney

Pitta Bread Sandwich

I first saw these pocket breads in some TV show and liked its look appeal. Since then, I’ve been wanting to prepare this but in the local store I could not procure yeast; then one day when I got to buy some active yeast, I was more than excited to try it out. This turned out very fine and we just loved it.

Ingredients:

1. Wheat flour - 2 cups
2. Yeast - 1 tbsp
3. Salt to taste
4. Tomato slices - 6
5. Onion slices - 6
6. Boiled chickpeas - 1/2 cup
7. Cabbage - 1 cup shredded
8. Cheese spread or mayonese - 4 tbsp
9. Mint - few sprigs
10. Crushed pepper - 1 tsp

Method:

Step 1: Mix atta with yeast, salt and water and leave aside for an hour
Step 2: Roll into roti like breads (slightly thicker) and roast on tawa; they will puff fully. Cut them into halves to get semi-circular pockets.
Step 3: T make the sandwich, just stuff the pitta pockets with tomato slices, onion slices, few salted & boiled chickpeas, cabbage juliennes, smear some cheese spread or mayo and sprinkle salt and pepper.
Step 4: Garnish with mint leaves and serve.