Rumali roti with Aloo matar gravy

Ingredients for Rumali roti

Maida -2cups

Wheat flour -1/2 cup
salt to taste
Oil - 1-2tsp
Warm milk(add as required to knead dough)

Method:

• In a large mixing bowl, take maida. Add pinch of salt and little oil. Add warm milk little by little and start to knead the dough. Cover with moist cloth and rest for atleast 15-20 minutes.
• Make lemon sized balls, roll and flatten it into a thin circle. Roll as thin as possible. 
• Take kadai and heat for 2 minutes. Then reverse the kadai and heat for a minute. Sprinkle some salt water over kadai. 
• Slowly place the rumali roti over hot kadai. You can see bubbles forming over the roti. Flip off the roti and cook both the sides. With the help of towel gently press the roti. Cook the rotis until golden brown spots start appearing. 
• Serve rumali roti with curry of your choice. (Here I served it with Aloo-Matar gravy)

Ingredients for Aloo matar gravy:

Finely chopped onions -1 cup
Ginger garlic paste - 1 tsp
Tomato puree - 1 cup
Boiled potatoes - 1-2
Green peas - 1 cup
Salt as needed
Turmeric powder -1/4 tsp
Chilli powder - 1/2tsp
Coriander powder -1tsp
Cumin powder - 1/2tsp
Cashew nuts - 1-2tbsp
Oil -2 tbsp
Cumin seeds - 1 tsp
Coriander leaves

Method:

• Pressure cook potatoes for 2-3 whistles. Peel the skin and cut it into cubes.
• Cook green peas in a little water until soft and keep it aside. 
• Soak cashews in hot water for 15 minutes. Grind it to a fine paste. 
• Take a kadai, heat 2 tbsp of oil, add cumin seeds. When it sizzles, add onions and saute until it becomes golden brown. 
• Add ginger garlic paste and saute until the raw smell goes.
• Add tomato puree and all the spice powders. Stir for few minutes on medium flame.
• Once the tomato puree gets cooked well, add the cashew nut paste. Cook for few minutes.
• Add the boiled potato cubes and green peas. Mix well. Add water, adjust the consistency according to your preference. Cook for 5-6 minutes on low flame and switch off the stove. 
• Lastly add 1-2 tbsp of coriander leaves and serve.

Aloo Paratha

Aloo Paratha is one of my favourites. Today I would like to share this recipe with you.

Ingredients:

For paratha dough:
Whole wheat flour - 1 cup
Salt
Butter - 1-2tsp
Wheat flour for dusting
Oil for cooking parathas

For stuffing:
Potatoes- 2(boiled and mashed)
Green chillies -1-2 finely chopped
Coriander leaves(finely chopped) - 1tsp
Onion - 1 small finely chopped (optional)
Chilli powder - 1/2tsp
Pinch of turmeric powder
Coriander powder - 1/2 tsp
Cumin powder - 1/2tsp
Ajwain seeds - 1/2tsp

Method:

• In a mixing bowl mash boiled potatoes well. Then add rest of the ingredients mentioned in ingredients list for stuffing and mix well.
• In another large mixing bowl, take wheat flour, add salt and butter. Add warm water, knead the dough well and make lemon sized balls out of it.
• Dust a little flour and roll out the dough into a small circle. place the prepared stuffing in the center. Gather all the corners, seal the dough with stuffing inside, and press gently to flatten it. 
• Dust a little flour and roll out the flattened dough(Do not apply too much pressure as the stuffing might come out).
• Heat thava, place the rolled out paratha dough. Add little oil and cook both sides well until it becomes golden brown. Enjoy yummy and delicious aloo paratha with Masala curd(Curd raitha) or any other curries of your choice.

Corn-Peas Pulao

Corn Peas pulao is one of the simple and less time consuming recipe. I tried this recipe few days back and it came out really well.

Ingredients:

Basmati rice - 1 cup 

Oil - 2tbsp

Cloves - 2,3

1 inch Cinnamon stick
Green cardamoms - 2,3
Black pepper - 4,5
Bay leaf - 1
Onion sliced- 1/2cup
Ginger garlic paste - 1-2 tsp
Green chilies - 1-2
Sweet corn - ½ cup
Green peas 1 cup
Garam masala - 1tsp
Coriander leaves
Salt to taste
2 cups Water

Method:

• Wash the rice under running water. Soak them in enough water for 10-15 minutes. Drain the water using strainer. Keep it aside.
• In a pressure cooker, heat oil. Add the whole spices (cloves, cinnamon stick, green cardamom, black pepper, bay leaf). Saute for a minute. 
• Add sliced onion. Cook till it becomes soft.
• Add ginger-garlic paste, green chilies. Mix and cook for a minute.
• Add green peas and corn. Mix well.
• Add salt, garam masala. Mix well and cook for a minute. 
• Add rice and cook for a minute.
• Now add water, cover and pressure cook for 2,3 whistles. Let it cool completely.
• Finally garnish with corinder leaves. Serve Corn-Peas pulao with any raitha or salad.

Palak / Spinach Poori

Ingredients:

Wheat flour – 2 cups
Palak (spinach) – 1 cup
Sooji / rava – 2-3tsp
1-2 Green chillies
Fennel seeds – 1 tsp
Salt
Sugar – 1 tsp

Method:

• Wash and clean the palak.
• Grind it in to a smooth paste by adding green chilies, fennel seeds and little water.
• Take the wheat flour in a mixing bowl and then add in salt, sugar, palak paste and rava.(Adding sooji/rava is to maintain crispness, adding little sugar gives golden brown color to pooris).
• Mix well all the ingredients and make lemon sized balls. Using the rolling pin, make it small disc.
• Take sufficient oil in a kadai and deep fry the pooris on a medium flame.
  Soft and puffy palak poori is now ready to serve.

Bread Gulab Jamun

Bread Gulab Jamun

For the jamun:

Bread slices 6-7

Milk- 4-5 tbsl

Oil- as needed to deep fry

For the sugar syrup:

Sugar- 1 cup
Water- 1 cup
Saffron strands- a tiny pinch(optional)
Cardamom powder- 1 tsp

Method:

• Take sugar in a pan, add water. Bring to boil and simmer until you have a thick syrup. Add cardomom powder and saffron. When the syrup gets one thread consistency, turn off the flame. Sugar syrup is ready.
• Remove the crust from the bread slices. Transfer to a bowl. Add milk little by little and knead it to soft dough. Shape into small balls.
• Add the jamuns into the warm sugar syrup.
• Let the jamuns soak in the sugar syrup for a few hours until softened. Serve warm or chilled as per your preference