Jowar bhakri/ Sorghum flour bhakri

 Jowar bhakri/ Sorghum flour bhakri 

Jowar bhakri is a gluten free Indian flat bread. It is not as smooth as roti. Jowar flour also known as Sorghum flour is rich in anti-oxidants, iron, calcium, Vitamin E & B complex, moreover this flour has cooling properties due to which it is usually consumed in summers. Kneading bhakri can be tricky sometimes. Important note from this recipe is that the dough should neither be too soft nor too hard, it should be semi soft. 

Quick tips -

1. Instead of sesame oil... Olive oil can be used.

2. Add luke warm water little by little for kneading the dough. 

Ingredients -

1 cup Jowar flour/ Sorghum flour

1/2 tsp salt

1 tbsp sesame oil

As needed luke warm water 

Method - 

1. In a bowl mix jowar flour, salt and oil.

2. Add luke warm water little by little and keep kneading with hands.

3. Knead it to a semi soft dough.

4. Cover and let it rest for 10-15 minute.

5. Divide dough into equal parts and roll them into small balls.

6. Take a ball dust it with sorghum flour. 

7. Roll it with rolling pin into a thick roti. 

8. Mend the cracks and shape it in round circle with hands.

9. Shape it using your fingers.

10. Heat tawa/ griddle. Drizzle oil on it. Place bhakri on it. Cook on medium flame until light brown. 

11. Flip the side and drizzle oil on both sides. 

12. Cook till both sides are golden. 

13. Jowar bhakri is ready.

14. Transfer to a serving plate. Serve with dal, aloo fry, curd and pickle.

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Matar paneer without onion garlic

 Matar paneer without onion garlic 

Ingredients :

Matar : 1 cup

Paneer : 250 g (cut into cubes)

Oil : 3-4 tbsp

Jeera : 1/2 tsp

Curry leaves : 1 spring

Salt to taste

Red chilli powder to taste

Haldi powder : 1/2 tsp

Coriander powder : 1/2 tsp

Paneer masala : 2 tbsp

Kitchen king masala : 1/2 tsp

Tomato puree : 1-1/2 cup

Water : 1/2 cup

Garam masala : 1/2 tsp 

Method :

1. Heat oil in a wok. Add jeera and curry leaves. Let it splutter for a min.

2. Add paneer cubes and fry for few mins. Add matar and fry for 5-10 min. 

3. Add salt, red chilli powder, haldi powder, coriander powder, paneer masala and kitchen king masala. Mix it well.

4. Add tomato puree and mix well. Keep cooking till the raw smell of tomatoes are gone and it becomes thick.  And matar paneer gets well coated. 

5. Add water and mix well. Cook for 10 mins. Add garam masala and mix well.

6. Matar paneer is ready. Serve hot with chapati or nan.

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Dal Baati in appam

 Dal Baati in appam 

Ingredients for baati :

Atta : 2 cups

Salt : 1 tsp

Baking powder : 1/4 tsp

Butter melted : 150 gm

Water : 1/4 cup or as needed

For dal : 

Moong dal : 1/2 cup 

Masoor dal : 1/4 cup

Chana dal (soaked for 30 mins) : 1/4 cup 

Water : 3 cups

Salt : 1 tsp

Turmeric powder to taste

Oil : 1 tsp

For tempering dal :

Butter/oil : 2 tsp

Mustard seeds : 1 pinch

Cumin seeds : 1 seeds

Onion chopped : 1

Ginger garlic paste : 2 tsp

Green chilli paste : 1-1/2 tsp

Tomato chopped : 3

Red Chilli powder : 1/2 tsp

Kitchen king masala : 2 tsp

Garam masala : 1/4 tsp

Salt : 1 tsp

Water : 1 cup + more

Coriander leaves chopped : 2-3 tbsp 

For dal :

1. In a pressure cooker add moong dal, masoor dal, chana dal, water and oil. Mix well. Cover with a lid and cook for 4 whistles on high. Let it cool down.

2. Heat butter in a pan. Add mustard seeds, cumin and let it splutter. Add onion and cook till translucent. Add ginger garlic paste and green chilli paste. Cook for a min. Add tomato and cook for few mins till it becomes soft and mushy & raw smell is gone. 

3. Add turmeric powder, red chilli powder, kitchen king, garam masala and salt. Mix and cook on slow flame. Add cooked dal mix well. Add 1 cup water or more according to the consistency of the dal. Boil & cook on slow for 5-10 mins. 

4. Add coriander leaves and mix well. Dal is ready.

Method for baati :

1. In a bowl mix atta, salt, baking powder and butter. Mix well till it becomes crumbly. Add water and knead it to a tight dough.  

2. Pour oil in appam pan and heat it. Make small balls from the dough & make cross mark on each ball. Keep the balls in appam pan, cover and cook on slow for 10-12 mins. Change the side and again cook on slow for 10-12 minutes. Now it has changed the color & cooked properly. 

3. Now dip all the bati in melted butter and serve with dal.

4. Serve hot.

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Gatte ki kardi

 Gatte ki kardi 

Ingredients for dough :

Besan : 3 cups

Rice flour : 4 tbsp

Oil : 3 tbsp 

Curd : 1/2 cup

Baking soda : 1 tsp

Salt to taste

Turmeric powder to taste

Red chilli powder to taste

Coriander powder to taste

Saunf powder : 1/2 tsp

Garam masala to taste

Ajwain : 1/2 tsp

1/4 cup water

For boiling gatta -

10 cups water

For frying gattas -

4-5 tbsp oil

For gravy :

Mustard Oil : 3 tbsp

Mustard seeds : 1 tbsp

Cumin seeds : 1 tsp

Garlic : 6 crushed

Onion : 2 chopped

Green chillies : 3

2 cup tomato puree/ 4 Tomatoes pureed

Salt to taste

Red chilli powder to taste

Garam masala to taste

Coriander powder to taste

Turmeric powder : 1/2 tsp

Curd : 1 cup

Besan : 3 tbsp 

Method : 

1. Mix besan, rice flour, salt, turmeric powder, coriander powder, saunf powder, garam masala, ajwain and baking soda in a mixing bowl. 

2. Add oil and curd. Mix well. Add water and knead it to a soft smooth dough. 

3. Rub a tbsp of oil on it. Cover and keep aside for 15 mins. 

4. After 15 minutes rub little oil on hands and make logs from the dough.

5. In a big bowl add 10 cups of water and oil. Bring it to boil.

 6. Add logs in the boiling water and boil it for 10 minute on high flame or until it changes its color.

7. After 10 minutes take logs out of the water. (Do not throw water, preserve it. It will be used for gravy.) Keep aside to cool.

8. Cut logs into small pieces. Heat oil in a wok. Add all the boiled gattas in it and fry on high till they turn golden and crispy in color.

For gravy : 

9. Heat oil in a wok. Add cumin seeds and mustard seeds. Let it sizzle for a min. Add crushed garlic and fry for few seconds. 

10. Add chopped onions and fry till golden. Add green chillies. Fry on slow flame.

11. Add tomato puree. Mix and cook on slow flame till it is properly cooked. Stir in between.

12. Add salt, red chilli pwd, turmeric pwd and coriander pwd. Mix well. Cook it for some time.

13. Add half of the preserved water in  which gattas were boiled. Mix and boil it. 

14. In another bowl mix curd and besan till smooth.

15. Add besan curd mixture in kadai. Add remaining half of the water. Mix and boil it.

16. Add gattas in it and cook for 10 minutes.  Switch off the flame and close the lid for 5 minute.

17. Gatte ki kardi is ready.

18. Transfer it to a serving bowl. Serve with chopped onions and green chilli.

19. Serve hot with chapati or rice.

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Saunfia paneer masala

 Saunfia paneer masala 

Ingredients :
Paneer cubed : 250 gm
For grinding :
Garlic cloves : 10-12
Ginger chopped : 1 tsp
Green chilli : 4-5 or to taste
Saunf/ fennel seeds : 1 tsp
Vinegar : 1 tsp
Water : 3-4 tbsp
Other ingredients :
Oil : 2 tbsp
Butter : 4 tbsp
Jeera : 1/2 tsp
Mustard seeds : 1 tsp
Garlic grated : 1 tbsp
Onion chopped : 2
Capsicum cubed : 3
Salt : 1 tsp or to taste
Degi mirch  : 1 tsp
Haldi powder : 1/2 tsp
Jeera powder : 1/2 tsp
Paneer masala : 1-2 tsp
Pav bhaji masala : 1 - 2 tsp
For garnish :
White til : 2 tbsp 

Method : 

1. In a mixer jar add ginger, garlic, green chilli, Saunf and vinegar. Add very little water. Grind it to a coarse paste.

2. Heat butter & oil in a pan. Add jeera, mustard seeds and onions. Saute till brown. Add ginger garlic green chilli saunf paste. Mix & fry for few mins. Add grated garlic & mix well. Add capsicum and fry.

3. Add salt, Degi mirch, Haldi, Jeera powder, Paneer masala & pav bhaji masala. Mix well. Fry for few mins. Add few tbsps of water if needed. Add fresh grated coconut and mix well. Add paneer cubes and mix well. 

4. Garnish with white til and serve hot with missi roti or butter naan. 

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Suji potato pancakes/ Potato rava uttapam

 Suji potato pancakes/ Potato rava uttapam 

Sweet or savoury pancakes are one of the best breakfast without any doubt. Suji potato pancakes are quick, easy, healthy, delicious and one of the best pancakes which can be made for breakfast. These savoury pancakes are crispy from outside and soft from inside. 

Ingredients :

2-3 Potato boiled, peeled and grated

1 cup suji

Salt to taste

1/2 tsp Red chilli powder

1 tsp oregano

1/2 tsp red chilli flakes

1 chopped onion

2 grated fresh red chilli

As needed water 

Method : 

1. In a bowl mix suji, salt, red chilli powder, oregano and chilli flakes.

2. Mix well. 

3. Add water to make smooth batter.

4. Keep it aside for 10 minutes.

5. Add grated red chilli. Mix.

6. Add grated potatoes in suji mixture.

7. Mix well.

8. Add chopped onions and mustard seeds in suji mixture. Mix well.

9. Add water if the batter is too thick. Batter should neither be too thick nor too thin.

10. Heat pan pour little oil on it. Add sesame seeds.

11. Pour ladlefull of batter on the pan. Cook on slow flame. Drizzle some oil on sides. Now cook on high till both sides are golden and properly cooked.

12. For mini uttapams~ heat oil in mini uttapam pan. Add sesame seeds.

13. Pour spoonful of batter on the pan. Cook on slow flame. Drizzle some oil on sides.

14. Change the side and cook on medium till golden.

15. Again flip the side and cook in medium flame. Drizzle some oil on sides if needed. Cook till both sides are golden and properly cooked.

16. Suji potato pancakes are ready.

17. Transfer to a serving plate.

18. Serve hot with ketchup.

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