Chirotti Rave Rotti

My mom and I keep discussing various recipes that we cook each day and on one such talks, my mom told me that she cooked chirotti rave rotti. I was shocked, surprised and did not know how to react.

Even with this shock, I managed to take the recipe and immediately prepared it.

2md cup chirotti rave
2md chopped onions
5-6 chopped chillies
4-5 chopped curry leaves
6-7 strands chopped corriander
1 tspn jeera
1 tspn salt

Mix all the above ingredients and then sprinkle water, little by little, till it becomes a good thick paste.

Take a tava and smear with oil, pat the rotti dough and with the help of your fingers.

Cook with medium heat, add oil when required. The color of the rotti will change, which means the rotti is cooked and ready to eat.

Besan Ladoooooo....

I had1/4 kg of besan flour left at home and my instinct was to prepare a sweet. The only recipe I knew was besan ladoo. So I all set to experiment it.

I had most of the ingredients and the ones required is, mentioned below:

1/4 kg powdered sugar
1/4 kg besan flour
1 tspn grinded elachi
2 tspn ghee
1 md cup boiled and cooled milk
mixed dry fruits (cashew-nuts, dry grapes) these are the only ones I had.

Take a kadai and add 2tspn of ghee. Once its melted, add the dry fruits and also the besan flour and fry them, till the besan flour colour changes. Now add the powdered sugar and grinded elachi and mix well with the flour.

Take the kadai out of the stove. Once it's medium warm, sprinkle milk on it and with the help of your both palms, make small round balls.

I managed to make around 16 small balls of besan ladoo and enjoyed eating it with friends in the office.

Herekai Towe..

Herekai known as Ridge gourd and Hesar Bale as moong dal.

Everyday I'm confused, what to cook for lunch and breakfast and I end up cooking, what strikes my mind first.

Take 1md cup of hesar bale and fry them in a kadai. Once it's warm, clean them with cold water twice and soak them with 3md cups of water for 10mins and cook them in with the same soaked water in md flame with a 1 tbspn of salt, 1/2 tspn of oil and a pinch of turmuric. This will ensure the dal gets cooked faster then usual.

Now for the veggies, I had to finely chop the below ingredients:

1/2 kg of herakai
2 md sized tomatoes
3-4 chillies
5-6 strands of coriander
5-6 curry leaves
1/4 tspn ginger paste

For tadka:
3 tspn oil
1/4 tspn mustard seeds
pinch of hing
1/4 tspn jeera

Take another kadai, pour 3tspn of oil, once it's warm add mustard seeds. After it spurters, add hing and jeera. Mix them well and now add herekai, tomatoes, ginger, curry leaves and chillies. Mix all of them well and close a lid to ensure the herekai gets cooked faster.

Meanwhile, the dal would have cooked, so mix the veggies and the dal and allow it to boil for 10mins. Garnish with coriander leaves.

Beat eaten with hot rice or chapatis

Methi Paratha.....

Fresh methi leaves was just tempting me to pick and cook them, either in the form of methi rice or methi paratha.

I had cooked methi rice before I started to blog and now the experiment was for paratha.

Chop the methi leaves and clean them with warm water thoroughly and keep aside to drain the remaining water.

Take 4 md cups of wheat flour
1/2 tspn of salt
1 tspn chilli pwdr
1 tspn coriander pwdr
1/4 tspn turmuric
1/2 tspn om kalu
3-4 finely chopped chillies
4-5 strands of finely chopped coriander leaves

Mix all the above ingredients very well with the wheat flour, with necessary water and make it a thick dough.

Make md balls from the dough and roll them, with 1/2 tspn oil.

I had made masala curd to eat with the parathas.

1md cup thick curd
salt
1/4 tspn chilli pwdr
1 chilly finely chopped
2-3 strands corriander finely chooped
pinch of hing

Mix all the above ingredients with the curd and enjoy eating it with the methi parathas.

Palak Panner Potatoes.

This time when I went to buy fruits and vegetables, I happened to have my hands on fresh palak leaves and I bought 2 fresh bunch of palak home.

Only recipe that came to my mind was palak paneer and I decided to try it for the 1st time and this is how I experimented it.

Take a kadai and heat water. Once water is hot, add little salt and clean the palak leaves in hot water. Palak leaves colour will change, which indicates that its cooked. Remove the palak leaves and keep it in cold water, so that the colour is retained.

Meanwhile, grind and make a fine paste of 1 large tomato, 1 md onion, 3-4 chillies, 4-5 strands of coriander and also palak leaves.

Take a kadai and 2-3 tbspn of oil. Shallow fry the panner cubes, remove from the oil  and keep them aside. I added 2 tbspn of oil again and once the oil is warm added jeera and ginger-garlic paste and mix well.  Slowly add the grinded mixture to the kadai and mix well. After 5mins, it will start boiling and will leave the oil aside. It's not time to add little chilli pwdr, salt, coriander pwdr and turmuric pwdr.

Allow it for 5mins more and it will start boiling again. It's time to add the panner cubes and mix well.

The palak panner that I made was too spicy, so I boiled 2 potatoes, chopped them and added them into the palak mixture along with panner.

So it turned out to be, palak panner potatoes.

I enjoyed eating them with hot chapatis.