Baked onion wheat biscuits, Masala alu paratha and Sindhi Koki - MBP March 2007

Here are a three more entries for MBP March 2007. It was fun trying out all the recipes for the theme 'Let's roll...'.

Baked onion wheat biscuitsThis is a recipe from Seema's Recipe Junction. Seema had taken recipe for methi biscuits I had posted earlier from Shammi's blog and spiced it up with jalapenos and onions. Since the recipe calls for rolling out the roti first I decided to submit it as an entry for MBP March 2007. Incidentally I had also sent in the methi biscuits entry for MBP February 2007.

Masala alu parathas

I found this recipe on Meena's Hooked on Heat. This is an alu paratha with a twist. The addition of fennel seeds and ajwain lends a touch of 'that something' in the background. This is a must try recipe.

Sindhi KokiI came across the recipe for Sindhi Koki at Manasi's blog - A cook at heart, lululoveslondon and Mythreyee's blog - Try this recipe. Here is my version:
Ingredients2 cups wheat flour
2 medium-sized onions (finely chopped)
3 green chillies (finely chopped)
1 tsp amchur powder
A pinch of turmeric powder
1/2 tsp red chilli powder
2 tbps fresh cilantro (finely chopped)
Salt to taste

Method
1. Mix the wheat flour, onions, green chillies, amchur powder, turmeric powder, red chilli powder, cilantro and salt and make a dough.
2. Let it rest for 15-20 minutes.

3. Roll out into parathas and cook with fat-free cooking spray.

Spinach roti ~ MBP March 2007

Rolling it out… Here comes another entry for MBP March 2007. I found this recipe at Maa Inti Vanta. It was very easy to make and tasted good too. Here is my version.
Spinach roti

Ingredients
1 cup of frozen spinach
Wheat Flour - 2 cups
Besan - 2 tbsp
Cumin powder - 2 tbsp
Chilli Powder - 1 tsp
Turmeric powder - 1/2 tsp
Curd - 1/2 cup
Salt to taste
Fat-free canola oil spray

Method
1. Thaw the spinach in the microwave and set aside in a bowl.
2. Put the wheat flour in a bowl and add the besan, cumin powder, chilli powder, turmeric powder and salt and knead using curd and water. Set aside for 1/2 hour to one hour.

3. Roll out the rotis and place on a heated tawa.

4. Once slightly roasted spray the fat-free oil spray and turn to the other side. Repeat the process.
5. Serve hot with yogurt or any simple curry.

Kitchen notes:
1. The original recipe calls for ajwain. I did not have it on hand. Do add it if you have it in your pantry. It adds flavor to the rotis.
2. You can use ghee to roast the rotis.

Jowar/Sorghum Roti - MBP March 2007

“Lets Roll !!!!!!!” - That’s exactly what I have been doing ever since I heard the theme for MBP March 2007. I have a long list of recipes, let's see how many will actually convert into posts. I am starting off by posting the recipe for jowar roti which I found in Shilpa's blog Aayi's Recipes.

The fact that I could actually make them is kind of a personal achievement for me. Of course, all the credits go to Shilpa. It means so much to me as jowar roti forms part of a regular meal in my in-laws house. Having spent very little time there, I never got to learn the technique of making jowar rotis. The entire process seemed so intimidating until I came across Shilpa's recipe. As far I know, I think the trick lies in forming the dough and this recipe is absolutely foolproof. You can never go wrong. I will continue working on this recipe until I actually roll out the roti with my palm. Click here for Shilpa's recipe. Also click here to learn how Indira of Mahanandi makes jowar roti. Here is my version.

Jowar/Sorghum Roti
Ingredients
1 cup jowar/sorghum flour
1 1/2 cups of water

Method
1. Pour the water in a pan and bring it to a boil.
2. Switch of the flame and gently add the jowar flour and keep mixing till everything comes together.

3. Once the flour gets incorporated into the water transfer the dough to a smooth platform and knead until it becomes a ball.
4. Divide into equal portions and set aside.
5. Meanwhile, heat a tawa - on medium heat.
6. Sprinkle flour on the board and pat the dough slightly with your hand to make a small round.
7. Roll out into a roti using a rolling pin.

8. Carefully lift the roti and transfer to the tawa.
9. When one side is slightly cooked brush water on the side that is face up before turning it.


10. Remove when the other side is also completely cooked.
11. Serve hot.

Jowar roti

Makes 4 medium sized rotis.

Baked methi biscuits ~ MBP Event ~ February 2007

Health recipe!

Here is my first contribution to Coffee's MBP February 2007 theme - Appetizers/Starters. I tried out the baked methi biscuits recipe from Shammi's - 'Food in the main' blog and they were very good. Click here to get the recipe.

Methi biscuits ready for the oven

The only variation I made was sprayed the biscuits with Pam fat-free spray before putting them into the oven. I baked one batch without the spray and felt the biscuits were dry. I added ajwain too. Serve the methi biscuits as a starter with a dip of your choice. Or simply, have them with a cup of hot coffee or tea. They are very healthy and light too!

Crisp baked methi biscuits

Vegetable Chow Mein - MBP Event - January 2007

This is my contribution to the 'Monthly Blog Patrolling' event hosted by Coffee from 'My Khazana of Recipes'. The moment I read her blog I jumped with excitement. So very true - there are so many recipes that I have saved from fellow bloggers which I would like to try and share through my blog. But, somewhere in the process of posting our own creations we miss giving credit to all the hundreds and thousands of recipes that are posted day after day on other food blogs. You can read about this event in detail on Coffee's blog. However, here is a brief note.

All through 2007 there will be a unique theme chosen for each month and you have to wade through recipes posted on other food blogs, cook and post pictures of the recipe on your own blog as well as send the pictures to 'My Khazana of Recipes' (check this blog for the procedure). Of course, you can come up with your own variations of the recipe but make sure you post the link and credits to the original recipe. As simple as that. The theme for January 2007 is 'Around the World'. So, choose a recipe from any international cuisine and get cooking!

Here is my recipe from the Chinese cuisine for Vegetable Chow Mein. The original recipe was posted by Meenakshi Agarwal from 'Hooked on Heat'. I made a few variations to the recipe. Please click here for the original recipe.

Ingredients1 packet of Hakka noodles
1 medium onion sliced (you can used spring onions too)
1 cup of shredded cabbage
1/2 cup of shredded carrots
1/2 cup of shredded green bell peppers
1 tsp of ginger garlic paste
1 tsp of sesame oil
2 tbsp of Soya sauce (I used light Soya sauce because it has less sodium)
1 tsp of Sambal Oelek (red chilli paste), use more if you want to add more spice
Salt to taste
Oil as needed

Method

1. Boil the noodles, drain and drizzle the sesame oil on the noodles and mix well. Set aside.
2. Pour oil in a pan and sauté the onions and ginger garlic paste.
3. Next add all the veggies - cabbage, carrots and bell peppers - sauté till slightly tender (not mushy).
4. Add the Sambal Oelek and mix well.
5. Add the Soya sauce and mix till it blends with the veggies.
6. Then add the boiled noodles and salt and mix to coat the noodles with the veggies and Soya sauce.
7. Serve hot or warm.

Vegetable Chow Mein

Serving size - 1 cup
Number of servings - 4 or 5