Vegetable Meatballs in Butter Masala Sauce

Its very easy to make butter masala gravy at home, you just need some basic ingredients and mix well and you are done, I have used meatballs in it but you can use chicken, paneer, mix vegetables and its done, only time consuming in this recipe is when you have to sieve the gravy once its cold , but the outcome is awesome so its all worth it. I have take this recipe from Rohan Bhatt from Foodaholics groups in Facebook.



Ingredients : 

2 cups diced tomatoes
1 cup diced onions
1/2 cup cashews
4 whole dry red chilies (De seeded)
5 vegetarian meatballs
2 tbsp butter
1 bay leaf
4 cloves
4 green elichi pods
2 small sticks of cinnamon
1 tbsp each ginger and garlic paste
1 tbsp honey
Salt as per taste

Method :

Heat oil in pan, add tomatoes, onions, cashews and dry chilies and all whole masala in it.

Add glass of water and cook on low flame for 20-30 minutes.

Switch off the flames and take out , bay leaf, cinnamon.

When mixture is cool , make  a puree of it , no extra water needed.

In the same pan, add 2 tbsp butter, when its hot, add ginger garlic paste.

Either you can sieve the gravy and keep it in different container or you can directly sieve it in pan.

Add water and let the gravy boil for few minutes.

Add honey and salt.

Add meatballs  / paneer / chicken what ever you are adding and cook for few minutes.

In the end , add crushed kasoori methi and enjoy hot with home made tandori roti or paratha or rice.

I had it with home made tandori roti.

Naan Bowl - Soy Chorizo and Jeera Rice - Vegetarian

We see smoothie bowls, fruit bowls, burrito bowl, buddha's bowl why not our own Indian way of serving food in the bowl? Here is my version of Naan bowl with soy chorizo and Jeera rice on top of naan which I pressed between two bowls to give a shape of a bowl.  Here I have used ready made bowl but if you want you can make fresh one and use it. I have already made soy chorizo before but that time I have used potatoes so this time I made it with boiled eggs, you can omit that and make vegetarian also. I served it with Raita if you want you can omit also. 

When everything is ready, this dish is very different to enjoy it, presentation wise. You can make it with dry chicken khema  or Paneer bhurjee is also good. 

Ingredients : 

4 Ready-made naan

Choriza Masala

1 cup Soaked Rice

1 tsp. Jeera

Salt to taste

1 tsp. oil

Method : 

Cook Chorizo as per the link is given. You can substitute with eggs instead of potatoes or make paneer bhurjee. 

In a pot,  add oil, when it's hot, add jeera in it, when it changes the color, add rice and mix it. 

Add enough water to cook the rice, add salt and prepare rice. 

Heat up the pan for naan. 

I have used frozen naan so I put it from freezer to hot pan, add little butter and cook on both sides. 

when it's cooked, take two circle bowl. Put naan on one bowl and pressed it with another bowl. so its shaped in a bowl. 

See the picture. 

Keep it for 5 minutes till it forms the shape. 

Take it out naan, on one side, put the cooked rice and on other side put the cooked chorizo. on the side, you can serve it raita. 

You can put naan bowl in a dish and enjoy with friends. 

Quick No Yeast Bhature | Fluffy Indian Fried Bread

I don't have time to make the dough and rest it and make bhatura, so when all recipes asked to make dough with yeast and rest it for good 2-3 hours, well it's not suits my schedule. In 2-3 hours my kids will have dinner and go to bed. So when I was looking for no yeast without resting recipe of bhatura, I find nothing. Then I read somewhere to add potatoes in flour and make the dough and you don't need to rest it , so came home, make chole, make khichdi and kadhi for hubby because he wanted to eat light and before that I made dough with potato and I added AP flour and whole wheat flour while the potato was warm so there was no need to add water and dough was soft enough. I boiled potato in the microwave to save some time and it was done in 5 minutes. So in 45 minutes, I made chole bhatura, Khichdi, kadhi and kids had fun eating this. So try it this quick no yeast recipe of bhatura.


Ingredients :

1 big boiled potato
1 cup All Purpose Flour
1/2 cup whole wheat flour
Salt as per taste
2 tbsp. oil
Oil for Frying

Method:

Mesh boiled potatoes nicely, add both the flours, salt, and oil and knead the dough.
Rest it for 5-10 minutes.

Make golf size balls and make a circle as per your wish, I made big bhatura so I had it 10 if you wish you can make a small size.
Heat the oil in a big pan.
When the oil is hot, fry bhatura till its brown on one side, flip it and cook on the other side.
Take it out on a paper towel and finish all bhatura.
Serve with chole, pickle, and onion.

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Seyal Phulka – Leftover rotis in tomato garlic gravy

There is always 3-4 rotis leftovers at the end of the week. So I have make them gujju style dish called vaghariyu but got bored with same recipe so was looking to try new recipe where I can use my leftover rotis. In childhood mom used to roll up and deep fry those rolls or leave it match stick shapes and deep fry it but bachpan is gone and now all this healthy funda came in life so frying is not that much happening in the house, once a while I do fry puris as per my kids demand, which is now a days every weekend demand and I make an excuse and not doing it. Anyway so back to leftovers, found this delicious way to use rotis and tried it and have to share it with you all. I used my 3 left overs rotis which was two days old but after marrying in gravy and masala didn't feel like I am eating days old rotis. So next time you have leftover rotis or parathas use it this way.

Ingredients :

3 leftover rotis – bite size pieces

1 tsp. ginger, garlic and chili paste

½ chopped onion

1 tbsp. tomato paste

Few curry leaves

½ tsp. mustard seeds

Salt as per taste

1 tsp. turmeric powder

1 tsp. cumin –coriander powder

2 tsp. oil

Few fresh chopped coriander leaves

1 to 1 and ½ cup water, depend upon how old and dry your rotis are , add water as per that

Method:

In a pan , add oil. Add mustard seeds, when it crackles, add onions in it and cook till its little pink.

Add curry leaves, then add ginger, garlic, and chili paste along with tomato puree, cook for a minute. 

Now add both powder masala and salt and mix it, add chopped rotis along with water. Again depend upon how dry your rotis are, adjust the water.

Cook on low flame till water is gone and roti become soft.

When its done, add coriander leaves and serve hot.

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Leftover Rotis in Spiced Buttermilk

This is the first time I taste and made this dish. This is the recipe given me by my mother inlaw. I had few rotis left , exactly 5 and didn't wanted to make regular vaghareli rotli. She once told me that she loves this kind of spiced buttermilk rotis so I asked her how to make this and I made it as per her instructions and voila new lunch idea born. This is just like dal dhokli but instead of dal , we used buttermilk. I added Kolhapuri thecha in it for extra spices but you can totally avoid it.

Ingredients :

5 leftover rotis cut in diamonds shape

1 cup sour yogurt
2 cups water
As per taste salt, red chili powder, pinch of turmeric powder
1 green chili finely chopped
1 tsp. oil
1 tsp. mustard seeds
few curry leaves
Chopped coriander leaves
Thecha as per taste just to top it - optional

Method:

Mix yogurt and water and mix it and make buttermilk.

Keep it aside.
Heat a pan. Add oil in it and when its hot , add mustard seeds, when it pops, add curry leaves.
Add buttermilk and all the spices and chili and boil it.
Boil it for 4-5 minutes then add cut rotis in it.
Cook for 3 minutes only.
Garnish it with coriander leaves and thecha and enjoy hot.

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Koki - Sindhi Roti (Indian Flat Bread)

Mostly my weekend brunch is any kind of roti, either it is leftover rice roti, missi roti, any leftover subji or dal mixed in flour and have that. When I was thinking about breakfast my mom used to make , this roti pop up in my mind. My mom made this lot of time and didn't know name of this, we used to say, onion and anar bhakri. Because it was so crunchy and chewy, its perfect for breakfast. After blogging I came to know lot of dishes which my mom used to make it but me didn't know actual origin or name of it. My mom used to work with lot of different culture people so everyone brought their lunch and share it and as like every mom, she is the best cook ever, then my sister is. So one day thinking to make new kind of rotis for my weekend brunch, and thought why not to make this. Made it and loved it. This has very chewy and crunchy taste because it roast twice. Some people make just round and roast it, some make it little bigger and roast it and then make big circle. I did little bigger and then roast it on both side only for 3 seconds and roll it and make it big and cook it. You can have it for lunch with pickle or with any other gravy dish too. When you have kids , you have to find dishes where they also can enjoy as well nutritious too.

Got the inspiration from Merry Tummy: Koki (Sindhi Bread)

Ingredients :

2 cups Whole wheat flour
1 onion finely chopped ( I chopped half the onion and grate the other half)
1 green chili or more as per taste , finely chopped
few strings of coriander finely chopped
salt to taste
2 tbsp. oil for flour and rest as need to cook roti
1/2 tsp. cumin seeds
1/2 tsp. Anardana ( dried pomegranate seeds)

Method:

If you want you can cut the whole onion but grating will give nice taste in flour too.
Take flour, add onion, chili, coriander leaves,  salt , cumin seeds, anardana and 2 tbsp. oil and make a dough.
Add water as needed and make a stiff dough. Make golf ball size balls.

I made 8 balls out of it. Take one ball and flatten it and just roll it little bit. don't flatten too much and roast in on hot tava for 3 seconds on each side. Take it  out and roll it again with rolling pin , till you make it nice size paratha, this makes it chewy.

If you wish, you can make a ball again and then roll it too.

Then roll it as per your size and put it on hot griddle and cook on both sides , apply ghee or oil and roast it.

Finish everything and serve hot with hot tea or for lunch with yogurt or gravy dish.

Now these are made by my mom.

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