Spinach Potato Roti - Aloo Palak Roti

Makes 10 - 12 rotis

Making a paratha is an art,that I'm yet to master. I've always been amazed by the way some of my friends would take a small ball of chapati dough,keep a filling inside it and roll it effortlessly into a nice big paratha.   I can only roll them as big as pappads without tearing them :) Well you see as a south Indian it took me a year of chapati making to make them resemble a round shape,till then it was squares or shapeless like an amoeba :) So until I master the art of paratha making I've decided to safely stick to making rotis. It's easier to make with all the ingredients added while kneading the dough and tastes equally great.This roti is made with a delightful mixture of potatoes,spinach and yogurt  What I love about rotis is that they don't call for a great side dish,they taste just amazing with Pickles.I especially love to have them with some thick yogurt and a spoon of pickle mixed together :)

Ingredients:

Atta/Whole Wheat Flour - 2 cups 

Whole Wheat Flour - for dusting and rolling the rotis

Spinach/Palak -  1 cup or 

Frozen spinach - 125 g

Boiled potato - 1 large

Thick Yogurt - 4 tbsp

olive oil - 2  tsp

Green chilli - 1

Milk - 3-4 tbsp

Warm Water - for kneading the dough

Turmeric powder - 1/4 tsp

salt as needed

Method:

-Peel and grate the potato.

-If using fresh spinach,Add it to a pot of boiling water and remove it after 2-3 minutes(blanching the spinach).Then cool and grind to a fine paste with the green chili  milk and little water(if needed) to get a coarse paste.

-If using frozen spinach ,cook it as per the instructions in the packet using the milk & some water.Grind it along with the green chilli to a coarse paste.

-In a big mixing bowl add the flour and salt and mix well,then add the oil and with your fingers incorporate the oil into the flour .

-Add the grated potato,spinach,yogurt and mix well with your hands.Now knead it into a soft elastic dough adding warm water when needed. Let the dough sit for at least 30 minutes in an airtight vessel or cover it with a damp cloth.

-After the resting time,divide the dough into 12 small balls.Dust the rolling area with flour and roll each ball in the flour too. Roll them into rotis of about 10 - 12 cm diameter.

-Heat a broad pan,when it heats up add the rolled roti and when bubbles start appearing,turn them over.With a slightly damp towel(dip it in water and wring it well) press the roti around its surface,until it puffs up.Flip it over and press it again until it gets cooked and light brown spots appear.Repeat the same process with the other rolled out rotis too.Serve with Mango Pickle.Check out this recipe for Mango Pickle.

Sending this to Walk through Memory lane and Gayathri's page  &  Dish Name starts with S

         

Baby Corn Capsicum curry

Baby Corn Capsicum curry
Serves 3 people

This is a very mild and creamy curry. Capsicum is one of my favorite vegetables. Whether eaten raw in a salad or just added as a garnish to a gravy it imparts a rather unique taste and flavor. This is one of those gravies which tastes like the restaurant ones. Children would love it, if you just skip the chili part !

Ingredients :
Baby Corn - 10
Capsicum - 1/2 a big one (cut into big pieces)
Onion - 1 big (chop finely ) and 1 small (cut into big pieces)
Tomatoes - 1 big
Red Chili powder - 1 leveled tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Kasoori Methi - 1/2 tsp
Tomato Ketchup -1 tsp
Cashew nuts -5 - 6
Coriander leaves - 1 tbsp
Cumin seeds - 1 tsp
Turmeric powder - a pinch
Garam Masala powder - 1/4 tsp
Milk - 1/2 cup(boiled) - 125 g
Oil - about 2 tbsp

Method :
-Boil the Baby corn with salt ,half a cup of water and turmeric powder in a pressure cooker for one whistle.Once its done boil it until all the water evaporates.
-To a pan, add a tsp of oil saute the capsicum for 3-4 mins and remove them. To the same pan add another tsp of oil and saute the smaller onion until its translucent and remove.
-To the pan add 1 tsp of oil add the onions and tomatoes and saute them until the onions are browned well and the tomatoes are cooked.
-Add the cooked onions and tomatoes to a blender along with the Chili powder,coriander powder,cashew nuts, Ketchup and Kasoori Methi and grind.
-Add oil to the pan and once it heats up, splutter the cumin seeds, add the ground paste and saute for a few mins on low flame , add the garam masala powder,coriander leaves and the milk .Mix it well.
-Add little water depending upon the thickness of gravy that you desire .Add the sauted onions and Capsicum and mix well.Cover and cook on low flame for  5 - 10 mins .
-It's done !