I make it a point to cook leafy veggies at least once in a week. Making roti with spinach puree is one way of using them apart from preparing gravies. This roti is very soft and flavorful with chilly and ginger in the puree. You can do away with one cup of fresh curds as side.
Wheat flour - 2 cup
Oil - 1 tspn
Curd - 2 tblspn
Salt
Water to knead
For palak/spinach puree
Washed and chopped palak - 2 cups
Green chilly - 3 nos
Chopped ginger - 1 tspn
Blanch the chopped palak in hot water for 5 minutes and drain. Alternatively MW the leaves for a minute.
Make a puree of chopped spinach, green chilly and ginger in a mixer. It need not be very smooth. Mix in the puree to the wheat flour. Add oil,salt and curds. Mix well. You will not require water to make the dough. Add water only if needed. Keep it aside for 30 minutes.
Prepare rotis the usual way.
Yummy flavorful rotis are ready. As I said, simpe yogurt dip is enough to go with the rotis. I served with Mirchi ka salan. I had prepared salaan the day before as side for fried rice. But was unable to click then. Next day i served the left over with chapathis. It did make an yummy combo. So they both are here together.
Wheat flour - 2 cup
Oil - 1 tspn
Curd - 2 tblspn
Salt
Water to knead
For palak/spinach puree
Washed and chopped palak - 2 cups
Green chilly - 3 nos
Chopped ginger - 1 tspn
Blanch the chopped palak in hot water for 5 minutes and drain. Alternatively MW the leaves for a minute.
Make a puree of chopped spinach, green chilly and ginger in a mixer. It need not be very smooth. Mix in the puree to the wheat flour. Add oil,salt and curds. Mix well. You will not require water to make the dough. Add water only if needed. Keep it aside for 30 minutes.
Prepare rotis the usual way.
Yummy flavorful rotis are ready. As I said, simpe yogurt dip is enough to go with the rotis. I served with Mirchi ka salan. I had prepared salaan the day before as side for fried rice. But was unable to click then. Next day i served the left over with chapathis. It did make an yummy combo. So they both are here together.
Mirchi Ka Salan
On googling for RCI-Hyderabadi Cuisine, I zeroed in on this dish. When I searched for the recipe of the same, I came across many versions. Needless to say, I adopted the easiest one (that too from a Hyderabadi kitchen!!) and referred Zaiqa's too and did some minor additions.. I haven't tasted salan before and I can't say if it had the authentic taste. We liked this spicy, tangy mirchi. So here is my version
Long green chilly - 12 nos
Fairly big Onion - 1
Ginger garlic paste -1 tblspn
Mustard seeds - 1 tspn
Cloves - 5 nos
Curry leaves
Tamarind - lemon size
Oil - 4 tblspn
Salt
For the Salan paste
Grated coconut - 4 tblspn
Peanuts - 3 tblspn
coriander seeds - 1 tblspn
sesame seeds - 1 tspn
cumin seeds - 1/2 tspn
pepper corn - 5 nos
red chilly - 3 nos
Medium spice chillies are recommended for this gravy. I have used a local variety which is very much on the milder side.
Chop and grind the onion to a smooth paste.
Dry roast the ingredients for the salan paste and grind them together.
Slit the green chillies.
Soak the tamarind in warm water and extract the juice.
Heat 4 tblspn of oil in a pan and shallow fry the chillies in batches. Keep it aside.
In the same pan, splutter mustard seeds and cloves and curry leaves. Add the onion paste and saute till the raw smell disappears. Stir in the salan paste and saute for a minute. Add extracted tamarind juice along with water to get the required consistency. Let it simmer for 5 minutes or till the gravy starts thickening. Add salt and the fried green chillies to the gray and cook for a minute. Garnish with coriander leaves.
Palak roti is going to Sunshinemom's Food in Colours -Green and
Sangeeth's Eat Healthy-Calcium Rich event
Mirchi Ka Salan joins RCI -Authentic Hyderabadi Cuisine at Zaiqa's
