01
Jul 20

Til gur ki Roti (Indian bread with sesame seed and jeggery)

  • Servings: 3-4
  • Dough making time: 5-6 minutes.
  • Rolling time: 1 minutes each.
  • Cooking time: 8-9 minutes each.
  • Total time: 16 minutes.

“Til gur ki Roti” is special winter dish from Rajasthani cuisine that keeps you warm and energetic, good for toddlers and kids. This delicious dish is prepared with pearl millet and jeggery. Slow roasting and sesame seed gives this Indian bread not only deep nutty and earthy flavor but intense aroma too. It is quite filling so you cannot consume in large quantities like Roti or chapatti.

One of the very popular dishes of Indian continent, it has several variation depending on the area and family and they name it differently too.

 This recipe was learnt by my husband from his friend who was travelling with him in train, when they were going to take part in chess tournament hosted by DAE (department of atomic energy).

The specialty of this Roti is that, it can be kept for weeks at normal temperature like cookies or biscuit, it is called “Tawarrukh” as learnt by my husband.

Ingredients:

  • Bajra ka Aata (Pearl Millet Flour): 250 gm (2 cups)
  • Jaggery (grated): 120 gm. (1 cup)
  • Sesame seed (roasted): 2 tablespoon
  • Milk: ½ cup (hot)
  • Ghee (clarified butter): 40-50 gm. (for moin)

Preparation:

For making dough:

Take a wide vessel; put Bajara ka Aata, ghee (as moin), jeggery and sesame seed mix well; add hot milk in small quantity (take care milk is hot) and knead for about 3-4 minutes to get soft consistency of dough, (The dough can be made in food processor also), divide the dough into four parts make balls as shown in photo.

Method:

Roll thick Roti about ¼”; using rolling pin and cooking sheet (it is easy to put rolled Roti on tawa).

First roll these balls into the flour then put on the cooking sheet; and roll with rolling pin putting equal pressure all around.

Take a tawa (griddle), when it becomes hot; reduce the flame to minimum. Place the rolled Roti and make cut marks all over the Roti with knife it will help to cook properly.

Cook till it changes the color it will take ~4-5 minutes. Now turn the other side and cook till it changes the color other sides also (3-4 minutes). Take it out from tawa and allow to cool, It is soft when hot be careful otherwise it will break, after cooling it will become a bit harder. Keep it in Roti-dabba or any suitable container.

Note:  Cook on low flame. It has to be very slow cooking.

Roat (Thick ghee roasts sweet flat bread/Roti)
Roat (Thick ghee roasts sweet flat bread/Roti)
Ingredients
making dough
Dough
Divide the dough into four parts
roll with rolling pin
Place the rolled Roti
Place the rolled Roti
Place the rolled Roti
turn the other side
cook till it changes the color
cook till it changes the color
allow to cool
Til gur ki Roti (Indian bread with sesame seed and jeggery)
Til gur ki Roti (Indian bread with sesame seed and jeggery)

21
Jun 20

Missie Roti/ chapatti (Mixed Flour Indian Bread)

  • Servings: 2
  • Kneading time: 3 minutes.
  • Rolling time: 1 minutes (each).
  • Cooking time: 1 minutes (each).
  • Total time: 5 minutes.

Missie Roti is one of the most delicious varieties of bread in the bread basket served in restaurant; the old history about this bread is in the Ramcharitmanas in ancient era, some say that it was originated from Indus valley civilization about 5000 years ago.

The fact is that it is popular among Rajasthani and Punjabi cuisine till now in India. The taste and nutritional values are amazing.

In my opinion it is perfect meal on lazy Sunday and perfect for lunch boxes too, I often used it as travel food; in that case preferred to roast it with generous amount of ghee (clarified butter).

Ingredients:

  • Aata (wheat flour): 1 cup
  • Besan/ gram flour (Chick pea flour): ½ cup
  • Salt: 1 teaspoon
  • Chili powder: ½ teaspoon
  • Asafoetida: ¼ teaspoon
  • Cumin: ½ teaspoon
  • Ajwain (carom seed): ½ teaspoon
  • Fresh coriander leaves: 2 tablespoon
  • Water: ¾ cup
  • Aata: 50 gm. (for rolling)
  • Ghee: for smearing

Preparation:

For making dough:

  1. Take a wide vessel; pour Aata and all ingredients except ghee; add water in small quantity and knead them, till the dough becomes soft.
  2.  (The dough can be made in food processor also)
  3. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Make lemon size balls; dust ball with Aata and roll the chapati with equal pressure all around, roll 5-6”diameter, use small quantity of wheat flour to dust while rolling.
  2. Put this rolled raw roti on hot tawa; cook for few seconds on high flame till it changes the color. Turn to other side, this side to be cooked slightly more than 1st side. Now hold the roti with tongs and put directly on fire, first side on flame, the roti will start to puff up. Take it off the flame before it start burning. The missie roti is ready.
  3. You can puff roti on tawa (instead of flame) by pressing it lightly with kitchen towel, it will puff up.
  4. Smear some ghee all over the roti; it is ready to be served hot or warm.
  5. Note:
  6. It is important to cook roti on high flame, it will be soft.
  7. Kneading with hot water makes roti soft.
  8. You can knead with milk or whey (left over water of paneer).
Missie Roti/ chapatti (Mixed Flour Indian Bread)
Ingredients
pour Aata and all ingredients except ghee
dough
dough balls
roll the chapati
Put this rolled raw roti on hot tawa
Turn to other side
cooked slightly more than 1st side
You can puff roti on tawa
Missie Roti/ chapatti (Mixed Flour Indian Bread)
Missie Roti/ chapatti (Mixed Flour Indian Bread)

17
Jun 20

Tamagoyaki (Japanese Rolled Omelet) 玉子焼き

  • Servings: 2
  • Preparation time: 3 minutes.
  • Frying time: 12 minutes.
  • Total time: 15 minutes.

We have been staying in Japan since 2018 and had marvelous time here; we like many of Japanese specialties. My husband likes Japanese food most. I was surprised to see the texture of Japanese omelet (Tamagoyaki) in bento box.  One of my friends explained me that it is a traditional staple dish often served as side dish of breakfast along with rice, miso soup, fish & pickled vegetables or sandoitchi (sandwich).

Oh…it looks fabulous! I thought preparing this must be something like rocket science; it has several thin layers of cooked egg rolled together, but now I know it is simple and can be prepared easily.

It requires a rectangular pan called tamagoyakinabe to prepare with few ingredients readily available in our kitchen and takes hardly 10 to 15 minutes.

It is good for kid’s lunch boxes, can be served warm or cold; can be stored in refrigerator for 2-3 days; most versatile protein dish.

Ingredients:

  • Egg: 3 nos.
  • Salt: ¼ teaspoon (as per taste)
  • Vinegar: 1 tablespoon
  • Olive oil: 2 tablespoon
  • Soya sauce: ½ teaspoon
  • Mirin (Japanese sweet wine): 1 teaspoon
  • Sugar: 1 teaspoon

Note: to avoid sweet taste in the recipe I skipped to add mirin and sugar.

Preparation:

  1. Break eggs into the mixing bowl; whip with spoon or fork, add salt, soya sauce and vinegar, keep aside.

Method:

  1. Preheat tamagoyakinabe/nonstick fry pan on medium flame; grease the inner bottom and wall with paper towel, to test readiness pour one drop, if the sizzling sound appears; means it is ready.
  2. Pour 2 teaspoon of prepared mixer, tilt the pan to evenly spread the mixer in whole pan; when the bottom has set but upper layer is still soft, start to fold (roll) like log with help of fork form start to end (see photo).
  3. (Keep flame always on medium; if you do-not need, just take off the pan from fire and continue to cook…)
  4. Keep the rolled omelet in pan itself, apply oil to the pan bottom also under the rolled omelet with paper towel, pour again 2 teaspoon of the egg mixture, tilt the pan to evenly spread the mixer all over the pan also under the cooked omelet (just by lifting it for a moment), when the new bottom layer has set but upper layer is still soft, start to fold one side to other over already prepared roll with help of fork (see photo).
  5. Again apply oil and continue the same as 3rd layer, 4th layer and so on until all mixture is finished (it can be 7-8 layers; remove from pan and place the omelet on bamboo mat then roll it with slightly pressing manner continue to roll at the end of the bamboo mat as in photo.
  6. Press with both hands so that it sets as a roll; leave it for couple of minutes, slice the omelet into ~ 1” pieces with sharp knife. Serve on sea weed.
Tamagoyaki (Japanese Rolled Omelet) 玉子焼き
Tamagoyaki (Japanese Rolled Omelet) 玉子焼き
Ingredients
Break eggs into the mixing bowl
whip with spoon or fork
add soya sauce
add salt
add vinegar
tamagoyakinabe
Pour 2 teaspoon of prepared mixer
start to fold (roll)
with help of fork form start to end
Keep the rolled omelet in pan itself, apply oil
pour again 2 teaspoon of the egg mixture
start to fold one side to other over already prepared roll
Again apply oil and continue the same as 3rd layer
continue the same as 3rd layer, 4th layer
place the omelet on bamboo mat
roll it with slightly pressing manner
to roll at the end of the bamboo mat
leave it for couple of minutes
Tamagoyaki (Japanese Rolled Omelet)
slice the omelet into ~ 1” pieces with sharp knife. Serve on sea weed.
slice the omelet into ~ 1” pieces with sharp knife. Serve on sea weed.

09
Jun 20

Stuffed Pittha/ Bagiya with Poppy Seed

  • Servings: 2-3
  • Making stuffing time: 12 minutes.
  • Making dough time: 3 minutes.
  • Stuffing raw pittha time: 1 minutes(each).
  • Cooking time: 12 minutes.
  • Total time: 28 minutes.

 Pittha is one of the authentic Bihari cuisine made with rice flour, while new crops of rice flood the farmer’s fields in the early winter. It is customary to cook Pittha at least once in a Hindi month of ‘Posh’ in every house in Bihar either sweet or savory stuffing Pittha.

Today I am going to introduce you the stuffing of poppy seed (khus-khus/ posto) which is my favorite, yummy Pittha the countryside traditional food I have already uploaded other varieties as dal-stuffing, Khoa-stuffing, and plain Pittha and linked… you can see…

Pittha is also called Bagia in Mithila region of Bihar, Puli in Bengla and fara in utter Pradesh in India. It also prepared with wheat flour or sooji (Rava). 

Ingredients:

For outer layer:

  • Raw rice flour: 2 cup
  • Salt: 1 teaspoon
  • Ajwain(caraway): ½ teaspoon
  • Kalongi (nigella sativa): ½ teaspoon

For stuffing:

  • Khus-Khus (Poppy Seed/ posta): ½ cup
  • Mustard Oil: 1 tablespoon
  • Jeera (Cumin): ½ teaspoon
  • Onion: 1 no. (Small)
  • Garlic: 2 flakes
  • Garlic stem: 1 no. (Optional)
  • Salt: ½ teaspoon
  • Green chili: 1(optional)
  • Ginger: 1 inch piece
  • Turmeric powder: ¼ teaspoon
  • Chili power: ¼ teaspoon
  • Coriander powder: ½ teaspoon

Preparation:

For stuffing:

  1. Cut green chili, onion, ginger, garlic and garlic stem into small pieces, keep aside.
  2. First make fine powder by dry grinding poppy seed with salt then add 2-3 table spoon of water and grind to fine paste, keep aside. (Direct wet grinding of ‘poppy seed’ is a herculean task)
  3. Put a non stick/ heavy bottom pan on the stove; put oil in it, when smokes add cumin seed. Wait for few seconds then add chopped ingredients; stir fry till onion gets translucent ( one minute), add dry masala and  grounded poppy seed continue to fry on lower flame till it becomes thick (3-4 minutes). Now stuffing is ready. Keep aside.

For outer layer:

  1. Take a big bowl and put rice flour,ajwain, kalongi and salt, knead the rice flour with hot water, make dough similar to chapatti. (You can knead this into the food processor too; it is convenient; kneading by hand with hot water is somewhat difficult).
  2. Make big lemon size ball with dough; grease your palm with oil and shape it like a bowl, fill 1 spoon full of stuffing in the cavity.
  3. Fold carefully and close it; now give shape round or cylindrical as per you wish, raw Pittha is ready.

Method:

  1. Put 1 liter water in a big pot, heat and bring it to boil, add 5-8 Pittha in it, depending on your pot size.
  2. Pittha should come up after 4-5 minutes, keep cooking on medium flame another 3-4 minutes.
  3. Take it out and put in the room temperature water pot to wash extra surface-starch; put it on the sieve to drain out extra water.
  4. Now Pittha is ready to serve, garnish with fried green chilly.
Stuffed Pittha/ Bagiya with Poppy Seed
Ingredients
add chopped ingredients
add chopped ingredients
add dry masala
add dry masala and grounded poppy seed
stuffing is ready
dough and stuffing
stuffing in the cavity
add 5-8 Pittha
Stuffed Pittha/ Bagiya with Poppy Seed
Stuffed Pittha/ Bagiya with Poppy Seed

07
Jun 20

Mixed Beans in Tomato Puree

  • Servings: 2
  • Preparation time: 2 minutes.
  • Cooking time: 12 minutes.
  • Total time: 14 minutes.

Beans are delicious and healthy ; the recipe “Mixed Beans in Tomato Puree” is not just looking pretty but tastes good and excellent source of protein; easy to prepare in minutes,  can be used as complete meal or side dish too.

The ingredients which I used in the recipe are combination of mixed canned beans and canned tomato puree, which are easily available in the super market in Tokyo. I didn’t use much of spices, but used olive oil which is known as healthiest oil in the world.

Ingredients:

  • Mixed beans: 400 gm (Tinned)
  • Tomato puree: 300 gm.
  • Onion: 1 no. (Medium size)
  • Spring onion: 20 gm
  • Cumin: ½ teaspoon
  • Black pepper powder: 1 teaspoon
  • Salt: 1 teaspoon (as per your taste)
  • Turmeric powder: 1 pinch
  • Olive oil/any cooking oil: 2 table spoon
  • Cherry tomato: for decoration
  • Garlic: 2-3 clove

Preparation:

  1. Wash the beans in strainer, keep aside.
  2. Chop onion, garlic and spring onion into small pieces, keep aside.

Method:

  1. Take a nonstick fry pan or heavy bottom pan, heat oil till it begins to smoke, add cumin, sputter for few seconds, add chopped onion and garlic, stir fry for couple of minutes or till it becomes translucent.
  2. Add tomato puree, and fry on medium flame till it gets messy appearance (3-4 minutes), add salt and turmeric powder, stir it and cook on lower flame for few seconds, add washed beans and a cup of water, stir and cover it, lower the flame and continue to cook for 3-4 minutes.
  3. Add black pepper powder, put off the flame. “Mixed Beans in Tomato Puree” is ready to be served; serve with any Indian bread/any type of bread.
Mixed Beans in Tomato Puree
Ingredients
Ingredients
add cumin,
add chopped onion and garlic
Add tomato puree
fry on medium flame
add salt and turmeric powder
add washed beans
add washed beans
add a cup of water
Add black pepper powder
Add black pepper powder and spring onion
put off the flame
Mixed Beans in Tomato Puree
Mixed Beans in Tomato Puree
Mixed Beans in Tomato Puree
Mixed Beans in Tomato Puree