Basic Roti Dough + Roti Making

 Ingredients:

• 3 to 3-1/2 Heaped Scoops All-Wheat (No-Maida) Atta Flour (I used Aashirvaad Brand)
• 3 Tbsp Low-fat Buttermilk
• 1 Tsp Olive Oil
• 1-1/4 to 1-1/2 Cups Warm Water
• 1/4 Tsp Salt

Procedure:

• Add the Atta Flour to the Food Processor. 

• Pour the buttermilk, oil and add salt. Close the lid and run the processor at medium speed. Sice buttermilk has lactic acid, it helps to soften the dough.

• As the food processor runs, pour the warm water through the spout/mouth at the top in a steady stream. After 1-1/4 cups add it in small amounts. The dough will start forming into "granules" and then start clumping together. This is an indication to stop adding water. Switch off the processor.

• Test the dough consistency with fingers. If the dough is firm and pliable then collect the clumps and add it to a pan.

• Knead until it forms a smooth pliable dough. If planning on making Roti within the next hour or so do this: Sprinkle about 1/4 Tsp water on the top of the dough and on the sides of the pan. Lid the pan and let the dough rest for an hour. If planning on making Roti the following day or 2 do this:Smear little oil and cling- wrap the dough and refrigerate. When ready to roll-out, bring it to room temperature by nuking in the microwave for NOT MORE THAN 15 seconds. More than that will cook the dough.

•  Divide the dough into meyer-lemon sized/golf-ball sized balls.  

• Roll them between the palm of your hand to a smooth ball and flatten them to discs.

• Dredge them with "Atta flour".

• Roll them to "evenly-thick" discs of 1/10" thick. That is the optimal thickness of the Roti.

• Repeat the above 2 steps for the remaining discs.

• Heat a cast-iron griddle or tava. Once it is hot(test it by sprinkling some water..if it sizzles then it is hot enough), reduce the flame to medium, spray oil from a mister and smear it evenly with a paper towel. Add the Roti and fry for about  minute or until you see several brown spots on one side. Flip and repeat. You may spray some oil if you wish.

• Pressing it gently with an offset spatula to aid "puffing-up".

• If the dough was rolled out evenly and the heat was the right amount then the Roti will puff up. Do not overcook the Roti. The longer it is on the griddle, the harder it will turnout. After making the roti let it cool for a minute and then layer up one on top of another in a hot-pack so it keeps warm until it is ready to be consumed. They are best when eaten warm with lentil-based curries or chicken/lamb curries/kurma.

If you want to take this one step ahead, you may try the Lachedar Paratha, which is a bit time-consuming to mak, with layers and all  but totally worth it!

Enjoy! 
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Soy Nugget And Vegetables Biryani

The minute I saw this at Valli's space, I knew I would be making it.. Soon.. So I did and did again. First thing that I loved about her Biyani was the color. It looked so vibrant. I used Kashmiri Chili powder to give my Biryani a similar color. How do you like it? How do you like it? The second thing was the big fat "Vat" that was used to make the biryani in such a large scale! Totally loved that gigantic "crater-sized" casserole! Man, the whole place must have smelled heavenly with all that fried spices. **Drool**. Last but not the least was the team effort that went into making this wonderful biryani. It must have been a memorable and fun excercise!

Anyways, scaling down the ingredients for a smaller crowd was a bit tedious especially when I am used to Imperial system and her recipe was per the Metric system! First time I tried, it was a bit nerve-wracking. If everything doesn't come together, Biryani will end up in a big disaster! Tricky business, that!! Second time I tried, I wrote it down. These 2 times there wasn't even a passing thought in my brain to use a bloody metric converter. My brain is a weird thing! Adoozy, if you ask me! Anywayz, I just went with the detailed pictures from her post as a guide and my so-called "cooking" experience. And both the times, it turned out Phenomenal! Sometimes, I just amaze myself!  He He.

Ingredients(For 6-8 Servings):

• 3 Cups Aged Basmati Rice, cleaned and soaked in cold water 30 minutes prior to cooking
• 1 to 1-1/2 Cups Nutrela Mini Soy Nuggets/Chunks, cooked as per packet directions
• 1 Pack Pearl Onions (~24#s), peeled and finely chopped
• 10-12#s String Beans, ends snipped and cut roughly cut
• 2 Medium Carrots, peeled and diced
• 3 Medium Yukon Gold Potatoes, diced with skin on
• 1 Bunch Cilantro, cleaned and finely chopped
• 1 Bunch Mint Leaves, leaves separated and stem discarded
• 6 Large Garlic Cloves, peeled
• 1" Ginger, peeled and roughly chopped
• Whole Spices - 3 Bay Leaf, 1 Star Anise, 1" Cinnamon Stick, 5 Cloves, 2-3 Kapok Bud/Marati Moggu
• 1/2 Cup Fresh or Frozen Green Peas
• 1-1/2 Tbsp Kashmiri Red Chili Powder
• 3/4 Tbsp Chili Powder or less/more
• 1/4 Tsp Turmeric Powder
• 1 Tsp Garam Masala
• 1/3 Cup Olive Oil
• 3 Tbsp + 1 Tsp Ghee/Clarified Butter
• Salt as needed
• 6 Cups Water (Usually 1 Rice: 2 Water Ratio works for me)

Procedure:

• Cook the Soy Nuggets in plenty of hot water as per the package directions.

• Drain it completely and squeeze out the excess moisture. While it is still warm marinate it in 1 Tsp of ginger-Garlic paste and little salt.

• Peel the pearl onions and chop it finely.Cut the Beans, Carrot, Potato. Set aside.

• Clean the Cilantro and finely chop it. Chop 3/4th of the Mint Leaves.

• Grind the ginger, garlic and remaining (1/4) mint leaves to a coarse paste. Set aside.

• In a thick, deep bottomed pan, add the Oil and Ghee. Fry the spices and add the chopped pearl onions. Saute until it is well and truly browned.

• Add the coarsely ground ginger-garlic paste and fry for a couple of minutes. Throw in the chopped herbs saving some for garnish.

• Add the chopped tomatoes and let it shrink and lose shape.

• Add the marinated soy chunks, cut vegetables and give it a stir.

• Add all the powders and salt soon after adding the vegetables. Add 1/2 Cup water and lid the pan. Let it cook for 5 minutes on low flame. 

• Completely drain the rice and add it along with green peas.

• Pour the water and stir gently without breaking the rice. Add more salt or spice at this stage.

• Lid the pan and cook on medium flame for 15-18 minutes.

• Switch off the stove and let the biryani "rest" atop the stove for 15 minutes. Garnish with chopped herbs and a tsp of ghee. Stir gently and serve with Raita.

A few other Rice delicacies:

• The Art of Making "Dum" Biryani, With detailed pictures: Chicken "Dum" Biryani-

• Herbed Vegan Vegtable Fried Rice:

Enjoy! 
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Sprouted Green-Gram/Mung Bean Pulao

Here is a spectacular way to enjoy home-made bean sprouts.
What's on the plate?? Sprouted Bean Pulao, Bean Sprouts and Avocado Salad, Boiled Spiced Egg and Raita.

Learn how to sprout "Green-Gram" here:

Ingredients:

• 1-1/2 Cups Homemade Green-Gram/Mung Bean Sprouts
• 1-1/4 to 1-1/2 Cups Basmati Rice, soaked for 30 minutes and cooked until firm but tender
• 2 Medium Yellow Onion, vertically slit
• 2-3 Medium Ripe Tomatoes, roughly chopped
• 1/4 Cup Mint Leaves + Cilantro, Chopped
• 1-1/2 Tbsp Ginger Garlic Paste
• WholeSpices - 1 Bayleaf, 1/2 Cinnamon Stick,2 Cloves,1 Star Anise
• 1/2 Tbsp Garam Masala
• 1-1/2 Tbsp Coriander Powder
• 1 Tbsp Chili Powder or less/more
• 1/4 Tsp Turmeric Powder
• 1/4 Tsp Cracked Black Pepper, Optional
• Garam Masala
• Salt as needed
• 1/3 Cup Olive Oil
• 2 Tbsp Ghee/Clarified Butter

Procedure:

• Wash the basmati rice in several changes of cold water.Soak the basmati rice in cold water for 30 minutes prior to cooking. Chopped the Vegetables and set aside.

• In a deep and thick-bottomed pan, add the oil and Ghee. Add the spices and brown.Add the slit onions and saute until translucent.

• Follow-up with ginger garlic paste and the chopped tomatoes.

• Add all the Powders and the chopped herbs. Fry for a few minutes and add little water. Sprinkle salt as needed and stir to incorporate. 

•  Add the Sprouted bean and sprinkle a cup of  water. Add cracked pepper at this stage and stir.

• Lid the pan and cook for ~7-10 minutes on medium flame. This is to cook the sprouted bean slightly so it doesn't taste raw in the pulao. Check for seasonings. Add more salt or spice if needed at this stage. Switch off the stove.

•  Cool the rice by spreading it in a wide plate if you haven't already.

• Add the cooled  rice little by little and mix it with silicone/rubber spatula.

• The pulao shouldn't be too dry. Once the mixture-rice reaches a proper consistency, stop adding more rice. Note: There might be some white rice leftovers.

• Serve it with raita, sprout salad, boiled eggs or boiled masala eggs and tangy eggplant sides.

Enjoy! 
Note:

• Even though biryani and pulao are generally consumed along with Raita , there are also some regional special side-dishes that are also served. From where I hail from(Vellore District, TN) they usually eat it with tangy eggplant dish called "Arcot Serva/Serva". My mom either made that or made mouth-watering Spicy Stuffed Mini Eggplants to be enjoyed with Biyani.

Stuffed Mini Eggplants in Kadai Gravy: Recipe Here.

Tangy North-Arcot Serva: Oh so good North_Arcot Serva, guest-posted at Priya's

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Fenugreek Leaf And Vegetable Pulao "Methi Pulao"

Having grown up eating variety of rice-based dishes, I have to say Biryani, Pulao/Pilaf is the most preferred and much anticipated rice based dish. This week I will be posting a few Biyani, Pulao recipes.
Ingredients:

• 2 Cups Aged Basmati Rice
• 1 Bunch Fenugreek Leaves "Methi"
• 1 Green Bell Pepper
• 1/3 Cup Fresh or Frozen Green Peas
• 2 Medium Red Onion, slit vertically
• 2-3 Ripe Roma Tomatoes, roughly diced
• WholeSpices - 2 Bayleaf, 1/2 Cinnamon Stick,3-4 Cloves,1/2 Tsp Cumin seeds, 1/4 Tsp Fennel seeds
• 1-1/2 Tbsp Ginger-Garlic Paste
• 3-4 Green Chilies, poked at different places
• 3/4 Tbsp Chili POwder or less/more
• 1/2 Tbsp Garam Masala
• 1 Tbsp Coriander Powder
• 1/4 Tsp Turmeric Powder
• Salt as needed
• 1/3 Cup Olive Oil
• 2 Tbsp Ghee/Clarified Butter
• 4 to 4.5 Cups Water (This totally varies from one brand of Basmati to another)

For the Side:

• 1 Recipe, Cucumber Onion Carrot Raita.

Procedure:

• Pluck the fenugreek leaves from the stem. Wash in several changes of cold water.Set aside.Wash the basmati rice in several changes of cold water.Soak the basmati rice in cold water for 30 minutes prior to cooking.

• In a deep and thick-bottomed pan, add the oil and Ghee. Add the spices and brown.

• dd the turmeric powder, slit onions and saute until the onions are translucent. 

• Follow-up with ginger-garlic paste, green chilies and cut green bell-pepper. Fry for 5-7 minutes on a medium flame.

• Add the cleaned fenugreek leaves and saute till it wilts slightly.

• Add the chopped tomatoes, chili powder, coriander powder and garam masala.

• Sprinkle little water and lid the pan. Cook for 7-8 minutes in a low flame.

• Drain the soaked rice completely. Add it to the pan along with the peas.

• Add the warm water. Season with salt and stir gently to mix. Lid the pan and cook for 15-18 minutes.

• Let it sit untouched for 15-20 minutes after the stove is switched off. Then mix gently with a silicone/rubber spatula so the cooked rice doesn't break.

• Serve warm with cold Cucumber Onion Carrot Raita.

Enjoy! 
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