Recipe? From me? Why not?

My choosy son and my choosier husband pronounced before they left for school and work at 7 this morning: “That was a good breakfast”. [As an aside - A working professional–turned freelancer cum home-maker, I have been continuously and increasingly priding myself on striking a good balance between housework and a home-based job].
My husband believes - I don't - that I belong to the Maxine school of thought, according to which the motto of the 'real woman' is: "I made it and you will eat it and I don't care how bad it tastes!"
More humanitarianly, I tag my table servings with “If it's tasty, you may appreciate the extra effort and thank your lucky stars; if it's not, it’s health food…"

Now back to the breakfast that you are waiting for: Tarla Dalal's Chawal ki Roti, made not entirely that expert's way, but with some wheat flour added to ease the rolling out effort. Here's the modified recipe.
Chawal ki Roti (with added wheat flour)
Preparation Time : 15 mins.
Cooking Time : 15 mins.
Makes 15 rotis.
1½ cups rice flour (chawal ka atta)
4 tablespoons cooked rice
1 cup wheat flour
2 teaspoons green chillies, chopped
2 teaspoons ginger, grated
½ teaspoon cumin seeds
3 tablespoons curds
2 teaspoons oil + oil for cooking
salt to taste
1. Blend the cooked rice, curds, ginger, green chilli and cumin seeds.
2. Combine this paste with salt, rice flour and wheat flour and knead into a firm dough using enough water and two tsp oil.
3. Make lemon-sized balls and roll out each portion as you would routine rotis.
4. Cook each roti on both sides until brown, adding drops of oil on the sides.
5. Serve hot with the following southern style rajma curry or pickles or other curries.
Rajma curry:
2 cups Rajma
3 tomatoes
2 onions
1 green chilli
1 inch ginger
1 tsp chilli powder
1½ tsp coriander powder
2 tablespoons oil
turmeric powder - a pinch
salt to taste
1. Soak rajma overnight, and pressure cook with salt and turmeric powder
2. Peel and finely chop onions, chop tomatoes.
3. Make a paste of tomatoes, half the onion, green chilli and ginger
4. Heat oil in a pan, saute the rest of the onions.
5. Add the paste, chilli powder, coriander powder and salt, and cook on low heat till oil separates.
6. Add cooked rajma and sufficient water and bring to a boil.

You are welcome to try it out, comment and correct.
But that was exhausting. My humblest salutations to mothers, grandmothers, chefs, Sanjeev Kapoor, Tarla Dalal, Madhur Jaffrey....

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