Bajra ki Masaledar Roti

Bajra Rotis are  very popular in Rajasthan. I did some mix and match to it and gave it a makeover:)

Ingredients
2 cup Bajra Flour (Millet)
1 cup Whole wheat flour
1 medium potato boiled and mashed
1 radish grated
Salt to taste
1 tsp Coriander powder
1 tbsp chopped fresh coriander leaves
1 finely chopped onion (optional)
1tsp chilli powder
1 tsp Garam Masala powder
1 tbsp olive oil
water to make dough

Preparation
Sift together the two flours into a bowl. Add the mashed potatoes, radish, all the masalas and olive oil. Add enough water to make a soft dough. Cover the dough to rest for ten minutes. Divide the dough into small equal portions and form into balls. Make small rotis, use extra flour for rolling if required. Heat tawa/griddle and make the roti by adding oil, Fry till they give Paratha like texture.
Serve hot with Pickles, chutneys, or just butter:)

Sending this to Nags for The Balance Mantra.

Bharli Vangi (Stuffed Brinjals)

This  learnt this recipe from a very sweet Maharashtrian friend of mine long back .  Pulled it out of my drafts today:)

Ingredients
    * 12-14 small brinjals/eggplants,
    * 1 cup dry shredded coconut,
    * 1/2 cup peanut powder or peanuts (roasted),
    * 1/4 cup sesame seeds,
    * 1 tbsp each coriander-cumin seeds,
    * 2 tbsp Maharashtrian goda Masala    
    * 1 tsp tamarind pulp,
    * 1 tbsp jaggery,
    * 2 tsp chilli powder,
    * salt to taste,
    * 1 tsp ginger-garlic paste (optional),
    * 1/2 tsp asafoetida,
    * 1 tsp turmeric powder.
    * 2 tsp oil


Preparation

   1. Remove stems and give four vertical slits (not fully) to the brinjals from the top. If you want to keep the stems, give the slits from the bottom of the brinajls keeping the stem intact. Keep them in salt water for 10 minutes and rinse. Set aside.
   2. Roast coconut, sesame seeds, coriander-cumin seeds together till light brown. Powder this mixture and combine tamarind, jaggery, peanut powder, ginger-garlic paste, salt, chilli powder and goda masala with the ground spices. Alternatively, grind all these ingredients together with the roasted mixture.
   3. Stuff all the brinjals with above masala.
   4. Take a kadai or a shallow non stick pan, and heat oil in it. Add mustard seeds. When you hear spluttering sound, add asafoetida and turmeric powder.
   5. Add the brinjals and the leftover masala. Gently fry for sometime. Add 1/2 cup water.
   6. Cover and cook over low-medium heat for about 15-25 min or until the brinjals turn soft and completely cooked. (To keep the masala from sticking to the bottom of the pan, cover the pan with a deep platter with some water in it. It helps the curry cook evenly without burning.)
   7. Remove the lid and stir to check if the brinjals are done. If not, cook further until well done. Garnish with coriander leaves. Serve hot with chapati or rice.
Variations:
1) Chop 1 small onion and combine it with the ground masala in step 2. Follow rest of the method same as above.
2) Add potato cut into vertical pieces along with the brinjals.
3) Stuff small potatoes in the same way as brinjals and cook them along with the brinjals.

VEGETABLE KORMA

Ingredients

1/2 cup shelled peas
1/2 cup cauliflower florets washed and drained
2 small carrots - cut into small cubes (I grated them, as the kids cannot separate it:)
4-5 french beans - cut in to 1/2" diagonal pieces
1/3 cup potato cut into cubes
2 onions - chopped finely
2 green chillies
4 tbsp oil
1/4 tsp turmeric powder
1/2 tsp garam masala
2 tsp salt

(CASHEW-CURD PASTE)

4 tsp poppy seeds - soaked in warm water for 30 minutes and drained
3/4 cup curd
2 tbsp cashew nuts
2 tbsp grated coconut(fresh or desiccated)
2 whole dry red chillies
1/2" piece ginger
3-4 flakes garlic
2 tsp coriander seeds,
seeds of 2-3 green cardamom

Garnish
Chopped fresh coriander and mint leaves

Preparation
Soak poppy seeds, cashew nuts, coconut, red chillies, ginger, garlic, coriander seeds  and green cardamom in little water. Keep aside for 15 minutes.
Drain and grind together to a paste along with curd.  Keep aside.
Parboil the vegetables in very little water.
Heat 4 tbsp oil in a pan.  Add chopped onion and  cook till onions turns golden.  Add the turmeric powder,  prepared cashew-curd paste.  Cook on low heat for 3-4 minutes.
Add beans, cauliflower, potato, peas and carrots.  Stir for 2 minutes
Add 1 cup of water or enough to get a thick gravy. Bring to boil.
Add garam masala and salt.  Simmer for 5 minutes
Boil for 1 minute. Garnish and serve hot.