Cornmeal Roti/Poori

Tired of the normal Roti, came across Mr.Ramki's OnePage Cookbook, Wow!!! What a collection of Recipes!!! Mind Blowing!!! Well there was a recipe Makki Roti, made using Yellow Cornflour,  Tried this with Cornmeal Tasted Good. I think cornmeal/Cornflour are differnent,  yellow Cornflour is a real flour, whereas Cornmeal is a bit crumble form!!! if i m wrong pls correct me!!!

Ingredients
1 cup Wheat Flour
1/2 cup Cornmeal
Salt to taste

Warm water for Making the dough

1 tbsp Oil

Method

Mix all the given ingredients together and make a soft chapthi dough. Let the dough rest for 30 minutes. Roll the dough to thin discs and Cook both sides on a Hot Tava. Serve with Side Dish of your choice, Had some Aloo-Spinach Filling made for my Potato Pie Pockets so, i had my Chapathi with that.

I Made some poori's too with this dough for my Kiddo, He jus loved it.

Bread Halwa

Had some Leftover Brown Bread, was in no mood to toast it for Breakfast, instead tried this bread halwa, tasted great.

Ingredients

5 slices of Brown Bread

2 pods of Cardamom, crushed

3/4 cup Milk

1/2 cup Sugar (add or reduce, as per taste)

2-3 tbsp of Ghee

Roasted Nuts for Garnishing

Method

Toast the Bread Slices Crisp. I Microwaved them @ high for 4 minutes, they came out really like Rusk!!!!! Cool them a little, break them and powder them in a Mixer. Got your Bread Powder here!!!!

In a Hard-Bottom Pan Add bread powder, Milk, and Sugar let it mix well and Cook. When this mixture starts leaving the sides of the pan, add Ghee and Cardamom powder.

 When the Ghee starts coming out of the halwa, take it off the flame, Pour on a greased Plate. Wait for 15-20 Minutes, Garnish with Nuts and Serve. I actually greased the plate and arranged the nuts on that plate and poured the halwa on top of it.

Sending this CWS-Cardamom Seeds hosted by Priya

RIDGE GOURD KOTHSU

பீர்க்கங்காய் கொத்சு

This ridge gourd kothsu is a delicious accompaniment for dosai and idli. The final gravy must not be very thick. Nowadays the ridge gourds sometimes are having bitter taste. Hence it is better to taste it before cooking.


Ingredients:


Green gram- 1 cup
Ridge gourd- half kilo
Slit green chillies-3
Mustard seeds- 1 tsp
Turmeric powder- half sp
Asafetida powder- half tsp
Chopped onion- half cup
Crushed tomato- 2 cups
Tamarind- a lime size
Sambar powder- half tsp
Salt to taste
Oil- 4 tbsp
Curry leaves- 1 arc
Chopped coriander- half cup


Procedure:


Soak the tamarind in 2 cups of water for half an hour and then extract its juice.
Boil the green gram with the turmeric powder and enough water until it is almost cooked.
Cut the ridge gourds in to 1cm cubes and add them to the boiling green gram with the green chillies.
When the vegetable is cooked well put off the fire and mash them finely with a potato masher.
Heat a pan and pour the oil.
Add the mustard seeds and when they splutter add the onion with the asafetida powder and fry them for a few seconds.
Then add the tomato with the greens and cook them until the tomatoes are mashed finely and the oil floats on top.
Add the tamarind extract and allow it to boil for a few minutes.
Now add the cooked vegetable with enough water and sprinkle the sambar powder.
Boil the kothsu for five minutes.