Friday, September 12, 2008

Bajra Aloo roti

Bajra Aloo roti

Ingredients

2 cups bajra flour (millet flour)
¾ cup potatoes, boiled and mashed
¼ cup onions, finely chopped
3 to 4 tablespoons chopped coriander
1 tsp ginger (grated)
2-3 green chillies finely chopped
1 tsp amchur (dry mango powder)
½ tsp garam masala (optional)
salt to taste
Water

Procedure:

1. Take all the above ingredients in a bowl and mix them. Add small amounts of water and knead into a soft dough.
2. Make 6-8 equal peices using the dough.
3. Roll out the dough to make small rotis of about 4-5 inch diameter.
5. Put the roti on the girdle. Drizzle oil/ghee from the sides. When the roti gets brown spots turn over and cook on the other side in the same way.

Serve hot with baingan ka bharta.

Baingan Bharta - Punjabi style


Baingan Bharta (serves 4)

Ingredients:

1 brinjal/ aubergine 500gms
2 medium size onions
2 medium size tomatoes
2-3 green chillies (finely chopped)
1 inch peice of ginger (finely chopped)
1 cup green peas
1 tsp jeera (cumin)
1-2 tbsp oil
1 1/2 tsp red chilly powder
1 tsp punjabi garam masala
handful of finely chopped coriander leaves

Procedure:

1.Wash and dry the brinjal/aubergine, grease it with oil and roast it on the flame of the gas stove. After the brinjal cools, remove the peel of the brinjal and mash it. Alternatively, you can peel the brinjal, cut it into thick peices and pressure cook it for 2 whistles. Remove from the pressure cooker and mash it. (Only down side of cooking the brinjal this way is you will miss the smoky flavor.)
2.Chop the onion and tomatoes to small peices.
3.Heat oil in a pan, add jeera. After the jeera crackles add the finely chopped ginger peices and saute.
4.Add onions and the green chillies. Fry till the onions are soft and translucent.
5.Add tomatoes and saute till they leave oil.
6.Add the peas, red chilly powder and salt.Mix well. Cover and cook till the peas are soft.
7.When the peas are cooked, add the roasted, mashed brinjal. Mix well and cook for a couple of minutes.
8.Add garam masala. Mix well. Garnish with coriander leaves.

Serve hot with roti/ bajra aloo roti/phulka.

Special effect: Put the bharta in a serving bowl. Heat a peice of coal. Keep the burning peice of coal in a small bowl, pour a tsp of ghee or oil on it and cover immediately. This adds to the flavour of the bharta immensely. (Especially, if you have used boiled brinjal to make the bharta.)