Missi Roti

It is originated from Rajasthan. It is mixture of chick pea flour or basen  and wheat flour.

• Whole wheat flour or Atta - 2 cup
• Chickpea flour or Basen - 2 cup
• Onion - 1 (finely chopped)
• Green chilly - 2-3 (finely chopped)
• Cumin seed - 1 tsp
• Oil - 2 tsp
• Caraway seeds or Ajwain - 1 tsp
• Salt - to taste
• Warm water - 1/2 -1 cup
• Clarified butter or Ghee or Oil - to apply on the roti

1. In a big vessel add basen, atta, onion, green chilly, cumin seed, oil, ajwain and salt.
2. Rub all the above with your hand to make as a bread crumbs.
3. Now add the warm water and make a soft dough. Keep this dough for 30 min. by covering it with a wet cloth.
4. Now again knead it and make small balls.
5. Make it as a chapati but slightly thick.
6. Now keep it on the griddle in medium high and cook it both side by applying ghee.

Note:

1. Warm water will help to stay together while rolling, it won't break in the corners.
2. You can made it without oil also.

Paneer Tikka

• Panner - ½ kg (cut into cubes of 3 cm)
• Onion - 2 (Cut into cubes)
• Tomato - 2 (Cut into cubes removing the seeds)
• Capsicum - 1 (Cut into cubes)
• Spinach- 1 bunch (Boiled)
  
• Ginger paste - 2 tsp
• Garlic paste - 4 tsp
• Red chilly powder - 1 tsp
• Green chilly - 3 No.
• Mint leaves - 1 small bunch
• Cream - 3 tsp
• Corn flour - 2 tsp
• Chick pea flour - 3 tsp (fried)
• Lemon juice - 3tsp
• chat masala powder - 1 tsp
  
• Salt - to taste
• Oil - as required
• Tooth pick - as required

1. In a vessel add 2 tsp ginger paste, garlic paste, salt, red chilly paste, 1 tsp lemon juice and panner mix all together and keep it a side for 15 mints to marinate.
2. Now in a blender add boiled spinach, green chilly and mint leaves, blend this into nice paste.
3. After 15 mints remove the panner from the marination and discard the excess liquid.
4. In a bowl add cream, spinach paste, 2 tsp ginger paste, cornflour, chickpea flour, salt, remaining lemon juice and 2 tsp oil. mix well.
   
5. Gently apply this mixture over the panner and keep aside.
6. Now in the remaining mixture add the onion, tomato and capsicum, apply all over it.
7. Place the panner and the vegetable on the high rack  on microwave safe plate and grill for 15 - 20 mints. till brown on all sides.
8. Reposition it frequently .
   
9. Take the tooth pick and arrange one by one, first capsicum then tomato, onion and panner. Arranging is your choice.
10. Now sprinkle chat masala and serve it hot.

Kadi with Pakora

Kadi

• Chick pea flour - ½ cup


• Curd - 2 cups


• Red chili powder - 1 tsp


• Turmeric powder - ½ tsp


• Salt - to taste


• Water - as required


• Oil - 2 tsp


• Onion - ½ cup (length wise)


• Ginger- ½tsp (chopped)


• Tomato - ½ cup (chopped)


• Green chilly - 2 No. (chopped)


• Cumin seeds - ½ tsp


• Fungreek - ½ tsp

Pakora

• Chick pea flour - 1 cup


• Potato - ½ cup (chopped)
  


• Onion - ½ cup (chopped)


• Red chilly powder - ½ tsp


• Garam masala - ½ tsp


• Salt - to taste


• Coriander powder - ½ tsp


• Water - ¾ cup


• Ginger- ½tsp (chopped)


• Oil - to deep fry
  

1. For pakora: In a vessel put all the ingredients except oil mix well and make as pakora and deep fry it. And keep it a side.


2. To make kadi: In a kadai put oil, when it hot add cumin seed and fungreek seeds, let it crackle.


3. Now add ginger pieces, onion and green chilly let it soute' till raw smell goes.


4. Add the tomatoes and little salt so that it mashes quickly.


5. In another vessel put the curd, gram flour, red chilly powder, turmeric powder, salt and water as required, weep it nicely.


6. Now in the tomato mixture add this curd mixture and mix well.


7. Let it boil till it thickens.


8. Now add the pakora in this kadi and garnish it and serve it with hot rice.

Beetroot kabab

It is a kabab which everyone will like it.

• Beetroots -  8 medium(grated)


• Pure ghee - 2 tbsp


• Salt -  to taste


• Lemon juice - 1 tbsp


• Garlic -  2 tsp(chopped)


• Ginger-2 tsp(chopped)


• Green chilies -  4no(finely chopped)


• Cashewnut  - 1/4 cup(powder)


• Chickpea or Chana dal powder - 1/4 cup(Roasted)


• Caraway seeds or shahi jeera -1/2 tsp


• Garam masala powder - 1/4 tsp


• Chaat masala - 1/2 tsp


• Black pepper powder - 1/4 tsp


• Charoli or Chironjii - 2 tbsp


• Oil – to shallow fry

1. In a pan add ghee and heat it. When it is hot add the grated Beetroot and salt in it and fry till the moisture is gone and it is cooked well.


2. Now add lemon juice, garlic, ginger and green chilies to it.


3. When all cooked well, transfer this to another bowl and add cashewnut powder, Charoli, black pepper, caraway seeds, Garam masala, chat masala and roasted Channa powder, all the ingredients and mix well.


4. Now heat a pan and put ghee in it and take small portion of mixture in your hand and give the shape of tikki or as you wish and shallow fry it.


5. When one side is done, turn to other side.


6. When both the side become crispy, it is ready to serve hot.

Coating Batter For Dipped Bhajias

It is a basic batter for bhajis. It is up to you how innovatively you use this batter to make Bhajis.

• Gramflour – 1cup


• Rice flour - 1tbsp


• Salt – ¾ tsp


• Ajwain seeds – as required (slightly crushed in the hands)


• Asafetida – a pinch


• Cumin powder – ½ tsp


• Baking soda – 2 to 3 pinches


• Oil– 2 tsp(It should be hot, after batter has been prepared)

1. Mix all the ingredients together.


2. Make a batter which will coat the back of a spoon thickly, when dipped.


3. You may add Crushed garlic, ginger, chillies, as desired.


4. You can dip sticks of paneer, or sliced capsicums,potato, pappad, onions, hot green chillies, boiled whole babycorns, palak etc.

Dhokla Flour

It is a basic flour. You can store this for long time in a air tight container.

• Rice – 4cups


• Bengal gram dal or Channa dal – 2 cups


• Urad dal - 1cup

1. Take the rice, bengal gram and urar dal all together Wash and soak in water for 2-3 hours.


2. Drain and spread on a clean large kitchen cloth till dry.


3. Dry roast till all moisture is dried up.


4. Grind to a flour of the texture of fine semolina.


5. Store in dry airtight container.

Crunchy Peanuts

This crunchy peanuts is very nice time pass. Last Saturday when my daughter was asking me some thing to ate I thought of this because it takes only 3 min to make. We can serve this even with chopped onion, green chilly, coriander leaves and lemon juice, if you want you can add chat masala also.

• Peanut - 1cup
• Gram flour or Besan - 1cup
• Rice Flour - 1tsp
• Salt - to taste
• Asafoetida - a pinch
• Zera powder - 1tsp
• Oil - 1tsp
• Water - 1tsp
  
• Pudina leaves - a small bunch

1. In a big bowl mix all together except water.
   
2. Add water little by little.
3. In a microwave safe plate, apply oil and put the peanut mixture in it as one layer.
4. Keep in high for 3min and mix in between.

Tips : After taking out from the microwave wait till it cool-down. Otherwise it won't be crunchy.