off topic recipes indian breads,eggplant dish and jalapeno nut brittle

[Guest guest]

Because of the other day's question and remarks regarding Indian flours I

decided to send some of my own personal original recipes as well as a

jalpeno nut brittle from a friend.

 

@@@@@

 

Rajagaro bakri (Rajagaro flatbread)

 

 

1 heaping cup rajagaro flour

3/4 tsp minced serrano or 1 tsp minced jalapeno pepper

1tsp salt

1 tsp oil

1/4 tsp jeera(ground toasted cumin seed)

1 tbsp oil

rice flour(a little for rolling to make it crisp)

1/2 cup water

 

 

Combine rajagaro flour,jeera powder ,salt, chilis and 1 tbsp

oil.Gradually add water mixing with fingers.Knead dough with the palm of

your hand for a few minutes getting the flour off the bottom of the bowl as

you knead.

When you have kneaded well put this on a rolling surface using a small

rolling pin ,rice flour or rajagaro flour for rolling the dough.

If you add too much flour the dough will dry out.If the dough is too hard

add a few drops of water and knead more.

1 cup of flour and 1/2 cup of water should yield 6-8 pieces of roti.

Roll out the bakri(roti).Heat a nonstick tava(pan) to medium(6) temp.

Spray with cooking spray or use a tiny amount of oil on tava.Cook first side

on hot tava until the roti turns a slight pinkish tint and some air bubbles

form and there are brown spots on the te side underside.Do not turn too soon

or too often.After turning brush a tiny amount of oil on the cooked side

with the back of your spoon.Turn when the second side has browned a bit and

put a tiny bit of oil on the first side with back of spoon rub heat and

transfer to a serving dish.These are best cooked one at a time and served

when hot and chewy.They can be frozen and reheated later but are the best

fresh.

recipe by Michelle Singh

_____

 

@@@@

 

 

Makhi ki roti(cornflour flatbread)

Text only

 

 

 

Someone asked about making punjabi corn roti.There are lots of ways to

do this.To be honest I have never measured the water and makhi atta(corn

flour).My husband Mr Singh mixes the dough and I roll out the rotis and cook

them.

An approximate measurement to start is 1 cup of finely ground cornflour to

1/2 cup water.Put the flour in a mound on your rolling surface and pour the

water a little at a time in the middle blending it in between by moving the

flour inwards and mixing it by hand to form a dough.Mix by hand until the

dough leaves the sides of the bowl if using a bowl or is cohesive if using

the counter.Knead forever using the heel of your hand and pushing away from

you and then turning it over and pulling the edges over to form a mound or

ball.This is the most inportant step working the dough to a uniform

consistency.The dough will not be as elastic as it is for wholewheat flour.

What we like best is to use the finely ground corn flour.The dough is

then easier to work with and less likely to crumble.Use a preheated iron

griddle oiled with butter or oil.Roll the rotis out to the size and

thickness of a daebra or thin tortilla in either corn flour or chapatti atta

and fry. If you

want a little crispness roll then out in rice flour.

We like adding fresh methi(fenugreek) leaves to the dough or the dried

methi leaves that come in a box.

The dough is the best if it sits a while before rolling it out.

If you use cornmeal instead of the fine grade cornflour you have to oil

your hands and pat out the pieces laborously hoping that they don't crumble

as you try to put them on the griddle.

You can also try mixing 1/2 chapatti atta and 1/2 corn atta if the

texture is easier for you to work with.

With mixed spinach and mustard greens,kala(black urad) dal and yogurt

this is a

great meal.

recipe by Michelle Singh

 

_____

 

 

@@@@@

 

BAINGAN ALOO GUJARATI STYLE

 

 

8-10 small round eggplants, approximately 3 inch size (if these are

not available you can use

zucchini or use the long thin cucumber size eggplants.

Do not use the large baigan eggplants for this)

3-4 medium size potatoes

1 branch of curry patta(curry leaves-omit if not available)

6 t. oil

1 c. water

3 T. besan ( bengal gram) flour

3 t. dhania(coriander) powder

less than 1/4 t. haldi(turmeric)

heaping t. red chili powder

1/2 c. fresh coriander leaves, stems removed 2 t. salt

I heaping t. sugar

1 t. til (sesame seeds)

· t. oil

 

 

Slice the ends of the tiny round eggplants, score in half, and open

coarsely. Remove seeds somewhat. Add 6 t. oil in a pan and add the potatoes

chopped in approximately 1 inch pieces. Add 1 cup of water so the potato

does not turn brown. Cook on medium heat, covered. Take 3 t. besan flour, 3

t. dhania powder, less than 1/4 t. haldi, 1 heaping t. red chili, 1/2 cup

fresh coriander leaves, 2 t. salt, 1 heaping t. sugar, 1 t. sesame seeds,

and 2 t. oil and combine these into a masala. Add 1 spring of curry patta.

Mix the masala to include the 2 t. oil. Stuff the masala into the eggplants.

Cover and turn heat to medium. Let sit for approximately 10 minutes. Stir

and mix the eggplant and potatoes. After about 10-15 minutes check to see if

potatoes are done. They will be soft. Add the rest of the masala and mix

carefully after another 10 minutes. Note: Another name for the small round

eggplants is brinjals. The large eggplant is bharta baigan.

recipe by Michelle Singh

 

 

_____

@@@@@

 

Microwave jalapeno peanut brittle

 

 

1/4 cup plus 2 tbsb well drained finely chopped jalapenos

1 1/4 cup sugar

1/2 cuplightly salted peanuts

1/2 tbsp margarine

1/2 tsp vanilla 2 or 3 drops green food coloring

1/2 tsp baking soda w no lumps

 

 

Generously butter a baking sheet at least 15 by 10 inches before starting

to cook mixture.Also coat a microwave safe 2 quart glass casserole with

vegetable oil spray.

Pour jalapenos ,juice and sugar into casserole and mix well with a wooden

spoon.Microwave on high 5 minutes until very hot and bubbly,stirring

once.Protect your hands:casserole and wooden spoon will get very hot during

cooking.

Add peanuts,stir well and cook 3 minutes more or until mixture is thick and

syrup is light brown.

Blend in margarine ,vanilla and food coloring until well mixed.Cook 1

minute more until bubbly agagain.Sprinkle baking soda evenly over cooked

mixture and stir well.When foamy ,pour immediately into buttered baking

sheet.Spread out into a thin layer.Let cool on baking sheet until brittle

and cool enough to handle.Break into irregular pieces and store in an

airtight container. Can add pistachio nuts if desired

Recipe by Betty Long

_____