Tag: makki

Makki di Roti/Maize flour flatbread:

January 11, 2017

Makki Ki roti/Makki di roti is the staple food of Punjab and tastes really good when we pair this with Sarson Ka Saag. Usually Makki Ka roti is made by using maize flour and patted by hand. It is slightly thick and firm in texture. We like our roti to be soft and puffy like regular phulka.

That is the reason I do this by adding whole wheat flour and roll like a regular roti. So, my version is light and soft but has Makki Ka flavour.

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Ingredient:

Maize flour – 2 cups

Water – 2 cup

Whole wheat flour – to bind

Salt

Ghee – 1 tsp

Method:

-Boil water, put salt, ghee and maize flour and mix by using one spoon.

-Mixture will be sticky so adjust this by adding the required amount of whole wheat flour to make firm dough.

-Keep it covered and keeps aside for 5 to 10 minutes.

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– Roll out roti’s like a regular Chapati.

-Keep Dosa tawa on fire, when it is hot, cook both the sides of this roti, and hold the roti over the gas flame.

-when it fluffs, remove and keep it on the plate.

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-Apply some ghee or butter and serve. Enjoy this roti with Sarson Ka Saag or any other side dish of your choice.

 

 

 

Sarson Ka Saag/ Mustard greens curry:

January 8, 2017

Come January, my veggie vendor will bring mustard greens and Bathua greens. In Kannada, we call Bathua as chakotha and mustard as sasive soppu .Last week I got a bunch from him and I prepared this curry. I love to include seasonal veggies in my cooking and it is a yearly ritual to make Saag at least once in winter.

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How I make –

Sarson / Mustard greens – 2 bunches

Bathua / chakotha leaves – 2 bunches

Palak/spinach – 2 bunches

Onion – 1

Green chillies – 4

Garlic – 10

Ginger- 1 inch

Maize flour – 1 table spoon

Cumin – ½ teaspoon

Turmeric – ½ teaspoon

Hing- ¼ teaspoon

Butter – 1 table spoon

Salt

Method:

  • Clean all the greens remove stalks and discard.

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  • Wash and chop the leaves into fine strips and cook this in a vessel by putting half cup of water, little salt, sugar for 10 to 15 minutes.
  • Take one mixer jar and put sliced onion, crushed ginger; chopped chillies and garlic, dry grind all this into rough paste.
  • When greens are cool, grind this as well. Don’t make smooth paste. Whip only once or twice, you will get required consistency.

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  • I usually use earthen vessel to cook traditional items. If you have one, you can use it otherwise use normal kadai.
  • Take vessel, put butter, when it is hot add cumin and hing. Then onion and chilli paste. Fry for a while. Add turmeric and salt. Salt will help to ooze out water from the onion and will retain moisture while frying.

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  • When it is light brown, add maize flour and fry for 2 minutes.
  • Add one cup of water and mix onion and maize flour mixture. This will look like a paste now.

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  • Add Ground greens and boil, If you feel water is needed you can add water and cook until you get the right consistency, and when it is done , mixture becomes like a mass and surface becomes little glossy.

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