If you could be someone else for a day, who would you be, and why?
I would certainly like to be a professional Chef. I love cooking and feeding people but would have loved to learn professional cooking to know the nuances, intricacies and methods of cooking. Secondly, would love to learn the science of food, but that is a different field altogether.
Gluten free rotis
Ragi, Finger Millet, Nachni, Rotis
Ragi is a rich source of dietary fibre and rich source of calcium, iron and protein. Being the most popular among millets, Ragi is the ideal choice for starting with a millets diet. Ragi or Nachni porridge i.e. Tisan is commonly consumed as a nutritious drink for normal as well as in convalescence due to it health benefits.
Now those looking for a gluten free diet can easily include ragi rotis as they are quite simple to make and aside from its nutritional benefits, ragi has a unique flavor and texture. Enjoy making and eating these nachni rotis!!
Ingredients
1 cup Ragi Flour
1 cup water
½ tsp. salt
Ghee as required.
Sieve the Ragi flour and keep aside. Place a pan on heat and add 1 cup water and salt. When the water starts boiling add the flour and stir and mix well so the flour gets partially cooked. When the flour comes together and water is absorbed, remove from flame. Transfer to a wide plate and leave to cool till comfortable to handle but still warm. Knead to a soft, pliable dough. Set aside for 15 minutes.
To prepares the rotis, divide the dough into 4 portions. Dust one portion generously with flour and press flat while rotating the dough between your palm and fingers to form a palm sized disc. Then place on a rolling surface and roll as thin as possible dusting with flour as required.
Roast on a heated tawa/pan on medium low heat till brown spots appear on both side. Smear with ghee. Transfer to a casserole or a steel box to keep warm until served.
Gluten free rotis
Jowar (Sorghum or Great Millet) Rotis
Jowar is the finest substitute for wheat and rice when it comes to nutrition because it has high levels of thiamine, niacin, riboflavin, and folate. It is rich in minerals like phosphorus, potassium and zinc.
commonly called jwaarie, jowar, jola, or jondhalaa
1 cup Jowar Flour
1 cup water
½ tsp. salt
Ghee as required.
Sieve the jowar flour and keep aside. Place a pan on heat and add 1 cup water and salt. When the water starts boiling add the flour and stir and mix well so the flour gets partially cooked. When the flour comes together and water is absorbed, remove from flame. Transfer to a wide plate and leave to cool till comfortable to handle but still warm. Knead to a soft, pliable dough. Set aside for 15 minutes.
To prepares the rotis, divide the dough into 4 portions. Dust one portion generously with flour and press flat while rotating the dough between your palm and fingers to form a palm sized disc. Then place on a rolling surface and roll as thin as possible dusting with flour as required.
Roast on a heated tawa/pan on medium low heat till brown spots appear on both side. Smear with ghee. Transfer to a casserole or a steel box to keep warm until served.
Hare Chane Ki Chaat
Healthy snacking…
Hare Chane or Green Chana, also known as Chholia in hindi are a winter speciality as the fresh chana are available during the winter season in India. It is full of nutrients. You will find the chana sometimes in bunches with the stems and leaves and the chana and it is quite common to see people walking around with a bunch of the chana, plucking them directly, peeling off the shell and popping the chana in the mouth and munching on them.
This is a simple chaat recipe
Ingredients
2 cups Green chana (Shelled)
1 large Onion, chopped
2 Tomatoes, chopped
Small bunch fresh coriander, chopped
1 tsp. Red chilli powder
1 tsp. Chaat masala, or to taste
1 Lemon, juice
Boil the Chane with salt. Drain and mix with the onion, tomato, coriander leaves, red chilli powder, chaat masala and lemon juice. Serve in individual bowls and top with a lemon wedge.
To add some crunch, sprinkle with sev or potato salli. Enjoy this tasty and healthy chaat as a snack, appetizer or an accompaniment to a main meal.
Dill Leaves dal
Shepu/Suva
In India, dill is prepared in the manner of yellow ‘moong dal’, as a main-course dish. It is considered to have very good antiflatulent properties, so it is used as ‘mukhwas’, or an after-meal digestive. Traditionally, it is given to mothers immediately after childbirth. Source Wikipedia
Ingredients
1 cup Tur dal
1 large Onion, chopped
2 tomatoes, chopped
4 to 5 flakes garlic,
chopped 2 green chillies, slit
2 cups dill leaves, cleaned and roughly chopped
1/2 tsp. turmeric powder
1 tsp. salt or to taste
Tempering
2 tbsp. Coconut oil
1 tsp. mustard seeds
3 to 4 flakes garlic, crushed
1 sprig curry leaves
5 to 6 button red chillies or 2 whole kashmiri chillies
Pick and wwash dal, drain and add 2 to 3 cups water and add to a pressure cooker alongwith chopped onion, tomatoes, green chillies, garlic, turmeric powder and salt. Cook on 5 minute setting in a nutripot. Transfer the cooked dal to a norml essel and bring to a boil.
Prepare tempering: Heat oil in a pan, when hot add 1 tsp. mustard seeds. When they splutter add 1 tsp. cumin seeds, 4 to 5 whole garlic crushed, to 6 button chillies or 2 kashmiri chillies broken in pieces and curry leaves. When light brown and aromatic, immediately add to the dal and cover with a lid to trap the falvors. Serve hot with rice or any bread of your choice.
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