MULTI GRAIN ROMALI ROTI

MultiGrain Romali

I have been seeing several blogs flashing this new quick home made recipe everywhere. Pretty sure the source is from Chef Sanjay from Vahreh vah.

I became confident to try this recipe out when actually my dear friend Kavitha Kishore, tried it out and posted it recently in her blog. Thanks Kavi n Chef Sanjay!!

Well, my version has a little change to the usual ingredients. I was curious how Romali Roti would turn out to be when tried with Multi grains.

Fortunately, the end result was absolutely tasty and healthy! I began to fly up high when something new like this turned out to be a big hit! My husband just loved it to the core and insisted on making it our weekend specials henceforth!

Little creativity, Little Love is all you need to cook a wonderful meal for a loving family.

Things needed:

1	cup	Maida
2	tbsp	oil or dalda ghee
1/2	tsp	rice flour
1	to taste	salt
1	to taste	Water to knead
1	cup	Multi Grain Wheat Flour (Atta)

If there’s no availability of Multi Grain Atta in your near by Indian Stores, here’s the homemade version:

• 1 cup Wheat flour
• ½ cup roasted powdered instant oats
• 2 Tbsp Ragi flour

 I tried both the versions and they turned out to be awesome.

Method:                     

• Mix Multi grain Atta  flour, maida, salt and mix them together.
• add water  make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour.
• Now make 2 small balls of the dough andapply fat and rice flour on one side and put them together with the fat side facing each otherc roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue)
• super Heat the flat tava
• Place the rumali roti carefully over it and cook till they puff up and yopu will be able to seperate the two layers  Fold it like a handkerchief.
• Serve rumali roti hot with indian curry.

Here’s the video of Chef Sanjay preparing in his kitchen for easy understanding.

                                          

 

 

Here's the Final Finished MultiGrain Romali served with Cauliflower Mutter Sabzi.

Super Hot Romali with Cauliflower Sabzi

CAULIFLOWER MUTTER SABZI (Healthy version)

Cauliflower Sabzi

First of all I should thank Mullai of SpiceIndia for posting this recipe. It sure does go well with Roti/Poori. I slighty changed the recipe to my style as I am little cautious these days about the food we add to our plate.
So as this turned out to be a blockbuster with my newly tried “Multi Grain ROMALI ROTI” , I am hereby posting my style and sharing with u guys. Try and Dont forget to post your healthy wealthy comments so I can improvise.

Things needed :

1 cup	Cauliflower (cut into florets )
¼ cup	Green peas
1	carrot (chopped)
1 no	Onion (finely chopped)
1 no	Green chilli
¼ tsp	Cumin seeds
¼ tsp	Fennel seeds
1 no	Cinnamon stick
2 nos	Cloves
½ tsp	Red chilli powder
3 tsp	Coriander /dhania powder
¼ tsp	Turmeric powder
¼ tsp	Black pepper powder
1 tsp	Salt (or to taste)
5 tsp	Oil
3 stks	Coriander leaves
5 nos	Curry leaves

For Grinding:

1/2 big sized onion	Onion (cut into big dices)
3 nos	Tomato {on the vine} (diced)
½ tsp	Ginger (chopped)
2 clove 1 Tsp	Garlic Soaked poppy seeds (kaza kaza)

You will also need :        Coconut Milk Powder - 2 Tbsp
             Water      :        little

Method:

1. Cut cauliflower into small florets, wash the florets along with fresh green peas. Cook them in salted water for 8 to 10 minutes, strain and keep aside.
2. Grind all ingredients from “grind table (onion, tomato, ginger and garlic ) to make a thick paste.
3. Mix water and coconut milk powder to make a thick paste.
4. Heat oil in a pan and toast cumin seeds, fennel seeds, cloves and cinnamon. Fry the onions and green chilli from above until golden.
5. Add the thick onion tomato puree along with turmeric powder, red chilli powder, coriander powder, black pepper powder and salt.
6. Cook this gravy until the raw smell goes away. (about 15 minutes over medium flame) Then add the coconut milk (it should be of thick consistency , else gravy will become watery.) to this and simmer for another couple of minutes.
7. Now add the cooked cauliflower florets and green peas to the gravy and garnish with coriander and curry leaves. 

Ready to Serve

MUTTER PANEER

Mutter Paneer

Ingredients:

• 1 cup of fresh peas
• 200 gm of paneer
• ¼ cup yogurt
• Coriander Leaves
• Salt to taste

• 3 tsp Ghee

• 2 onions
• 1 tsp Ginger & Garlic paste
• 2 medium sized tomatoes or Tomato paste/puree(1/2 can)
• ½ tsp Turmeric powder
• ½ tsp Chilli powder
• 1 tsp Coriander powder
• 1 tsp Garam masala
• 2 Bay Leaves
• 1 medium size Cinnamon stick

 
 

Method:

1. Fresh peas taste best, but if not available can use dry peas by soaking it overnight. Pressure cook peas until they are soft. Be careful not to overcook it.
2. Cut the onions into four and boil them in sufficient water for about 5 minutes. Grind it in a mixie.
3. Heat 1tsp of ghee/oil in a frying pan, add the paneer (cheese cubes) and fry for 4-5 minutes, until they gently turn to golden brown on all sides. Remove the paneer and dip it in cold water, squeeze the water and keep it aside.
4. Now pour 2 tsp of ghee in pan, add bay leaves, cinnamon stick, sauté and add ground onion, fry it until light golden brown, now add ginger garlic paste and sauté well. Add Chilli powder and coriander powder, stir it and add chopped tomatoes, cook until the tomatoes juices ooze out and oil leaves masala.
5. Pour in ¼ cup yogurt add turmeric, garam masala, mix it well and cook it for 2 minutes. Now add the cooked peas, cheese cubes and one cup of water. Reduce the heat to low and simmer covered for 5 minutes, stirring occasionally.
6. Add the chopped coriander leaves and mutter paneer is ready to be served.

ADAI FRITTERS

Ingredients:

For Grinding the batter:

• Raw rice - 1 cup
• Parboiled rice - 1 cup
• Black gram(Uzhunnuparippu) - 1/2 Tsp
• Bengal gram(Kadalaparippu) - 1 Tsp
• Paasi paruppu-1/2 Tsp
• Toor dhall - 1 Tblsp
• Ginger-1 inch
• Green chillies-4
• Red chillies - 4
• Grated Coconut - 1/4 Cup
• Cumin Seeds - 1/2 tsp
• Tumeric powder - 1/4 tsp
• Coriander leaves,Curry leaves - together 1/2 to 1 cup
• Asafoetida(Kaaya podi) - 2 pinches
• Salt - As reqd

Other Ingredients:

• Onion - 2 nos
• Oil - As reqd for frying.

Method:

1. Soak Both the Rices together.Soak all the dhall together in another bowl.
2. After 6Hrs or so,Start the grinding process by adding the grinding ingredients in the below mentioned order.
3. Green Chillies>Red chilles>Coconut>Curry/Coriander leaves>Hing>Turmeric>Salt>Ginger.
4. After they are all smashed ,add the rices and grind till the batter starts forming coarse.
5. When its half coarse,add the dhalls and grind for another 5 minutes.
6. At the end add Cumin seeds and remove the batter.The Batter should not be too watery.
8. This batter has to be left to ferment atleast half a day to 1 day.
9. Next day,Chop onions into small pieces and add it to the batter.
10. Pinch the batter little by little into the oil and once they turn golden brown,remove them.
11. Serve Hot for evening snacks or as a side dish for lunch.

EXTRA NOTES:

• This batter preparation is good to be done the previous day.
• Extra Adai batter prepared to make “KARA ADAI” can be saved for the preparation of this “KILLALS.”
• You can use the Adai Batter of your own style not necessary to make like the mentioned way.
• If the batter is too watery,can make it little stiff in such a way to pinch them into the oil by adding Rice Flour.

BOTTLE GOURD CURRY

SORRAKAI PORIYAL

Ingredients:

Bottle Gourd

• Sorakkai - 1, chopped into cubes
• Channa dhal - 1/3 cup, soaked in warm water for 30 mins/1hr
• Onions - 1/2 medium, chopped
• Green Chillies - 8 to 10, slit into two
• Curry Leaves - Few
• Mustard Seeds - 1/4 tsp
• Urad Dhal - 1/4 tsp
• Grated Coconut - 2 to 3 tbsp
• Salt, to taste
• Asafoetida, a pinch
• Oil - 1 tsp

Method:

1. Heat oil, season with mustard, urad dhal, asafoetida, curry leaves.

2. Now add onions and green chillies and saute for a few minutes until they soften. Make sure it doesn't get brown.

3. Add the soaked Channa dhal and sorakkai pieces alongwith salt and about 1/3 cup water.

4. Cover and allow to cook on a medium flame until it's soft and the water has evaporated.

5. Add grated coconut, mix well and serve.

MASHED SWEET POTATO CURRY (SAKARAVALLI KIZHANGHU CURRY)

INGREDIENTS:

• Sweet potato - 3
• Green Chillies - 1
• Curry Leaves - 1
• Mustard seed - 1/4 Tsp
• Cumin Seeds - 1/4 Tsp
• Porial Masala Podi - 1 Tbsp

PREPARATION FOR PORIAL MASALA PODI
Ingredients:

• 1 cup coriander seeds
• 1/2 cup urad dal/uluntham paruppu
• 1/2 cup grated coconut
• 2 generous pinches of perungayam
• 10 dried red chillies
• 2 tsp oil

Method:
1. Dry roast the coriander seeds in a skillet/kadai until the seeds turn a darker shade of brown (about 4-5 mins). Set aside.
2. In the same pan, dry roast the dal until golden brown, taking care not to burn it. Set aside.
3. In the same pan, dry roast the coconut until just short of burnt. I made mine turn a dark brown taking care not to burn. Set aside.
4. Add the oil to the pan, let it heat through and throw in the red chillies. Fry them until they are short of burning, throw in the hing, stir through for 10 seconds and remove from fire.
5. Cool, combine and grind the ingredients to a powder.


The smell of this freshly made poriyal podi is so delicious and you can almost use it for any type of fried curries like normal potato fries or yam fries.Part of this is going to be used for our curry and  Store the leftover poriyal podi in an air tight container.

PORIAL PREPARATION.
Method 1:

1. Heat oil for tempering in a pan and add all the ingredients. When the mustard seeds beging to pop, add the turmeric, green chillies and sweet potatoes with some salt .
2. Add 1/3 cup water. Mix well.
3. Cook closed for 10-12 mins until the sweet potatoes are soft and cooked. If there is extra water, leave the pan open and let it evaporate.
4. Once the mixture is dry, add the poriyal podi and stir well.

Method 2:

1. Cook the Kizhangu in Pressure cooker for about 3 minutes.
2. Removes the skin and mash it well.
3. Follow Method 1’s first step for tempering and 4th for adding the podi.
4. Serve with Hot Rice.

Extra Notes:

The porial can be left without adding the porial podi.With just tempering it with green chillies and mustard/cumin seeds,it is good to be served for youg toddlers lunch.
Addition of the podi makes it more delicious and spicy for adults to have it in their menu.
I always tend to take a little bit of masiyal at the stage before adding podi and keep it for my little boy.The “UNPODI” Version of the masiyal looks like this:


It looks more like POTATO MASALA served for Rotis/Pooris..(Don’t be fooled!)
This is really healthy veggie for growing kids.
Typical Masiyal with Podi for Adults looks like this:

(SORRY ABOUT THE BAD PHOTOGRAPHY :( )

THANDU KEERAI MASIYAL

RED LEAVES KEERAI MASIYAL

Things Needed:

• Red Leaves Keerai (also called Thandu keerai): 1 bunch  
• Moong dhall : ¼ cup
• Red chillies : 2
• Jeera : ½ Tsp
• Grated Coconut : 2 Tbsp (or as required)

For Tempering:

• Mustard seeds : ¼ tsp
• Channa Dal : ¼ tsp
• oil / coconut oil : 1 Tbsp
• Hing : few
• salt : to taste

How to Cook :

1. Remove the dead, dirty leaves from the bunch and keep the good ones along with the stem.
2. Many tend to throw the stem away.But we should realise that stem has more of the nutrients than leaves and healthy too.
3. Wash and soak moong dhall with water enough to immerse it.
4. add the cut keerai (don't forget to cut the stems as well) to the dhall and pressure cook to JUST one whistle.
5. In the mean time, grind coconut,red chillies,jeera with little water to a smooth paste.
6. When cooker cools down , add the grounded paste to the cooked keerai n dhall and allow to simmer for a minute or two by adding enough salt.(Add very little to start with else the masiyal will taste salty. If its less, we can add later!)
7. Temper the masiyal with ingredients above for tempering.
8. Serve hot with Rice / Rotis. 
9. Enjoy Happy Healthy meal!