Makai ki Roti

Makai Ki Roti is a traditional dish from Punjab (India) and normally served with Sarson Ka Saag. The rotis are generally made by hand without the use of the rolling pin. I am not very good at this technique. I have done this before and ended up with shapes resembling that of the map of India and various other countries !

Hence, in this recipe, I have added a bit of wheat flour to the maize flour to make it pliable and easier to handle. I managed to roll them out nicely though the dough needs to be handled with care as it will break at the edges while rolling it out into rotis.
All said and done, it turned out well – tastewise and appearance wise too. I also had the approval of my spouse.  We had a few rotis for lunch today and I am planning to prepare this again for breakfast tomorrow from the leftover dough. 

Ingredients:

Maize flour	1 cup
Whole wheat flour	1/4th cup
Ajwain (carom) seeds	1 tsp
Jeera (cumin) seeds	1 tsp
Haldi (turmeric) powder	1/4th tsp
Salt	1 tsp OR as per taste
Soda or Eno	1/2 tsp
Curds	1/4th cup
Water	1/4th cup OR as required

Method:

1. Crush ajwain and jeera seeds together and keep it aside.
2. In a bowl, add maize flour, whole wheat flour, crushed ajwain and jeera seeds mixture, turmeric powder, salt, soda/eno and curds. Mix it well.
3. Next add water little at a time and knead it into a soft pliable dough. Keep it covered for about 20 mins.
4. After 20 minutes, make medium size balls. Dust each ball with maize flour and roll it into moderately thick rotis with the help of a rolling pin.
5. Then heat a griddle/tawa and place the rolled out roti on it. After a few seconds, flip it on other side and fry it on the other side too. Keep the griddle on a low flame. Do not add oil or ghee while frying.
6. When light brown spots appear on both the surface, remove and place it on a plate.
7. In this way, prepare all the rotis.
8. Serve hot with a dollop of home-made white butter or with a bowl of curds.

 

 

 

 

 

 

 

 

Preparation time: 20 mins

Cooking time: 30 mins

Makes : 10 rotis of about 6 inches in diameter

Note:

• This is ideal for breakfast and can also be served during lunch.
• It tastes excellent with a dollop of home-made butter. But weight-watchers can also relish this with curds.
• These rotis are a slight twist to the original Makai ki Roti.

Veg Makhani (no onion, no garlic)

This famous and delicious cuisine from Punjab needs no introduction. However, this Veg Makhani is slightly different from the traditional one that you may have eaten.

I have converted this dish into a “Sattvic” food, meaning onion and garlic have not been used in preparing this item ; and the taste has not been compromised either.

The list of ingredients used may look daunting but these are available in most Indian kitchens. 

This goes well with jeera rice, chapattis, rotis or kulchas.

 

Veg Makhani garnished with a green chilly and coriander leaves

Ingredients:

Mixed vegetables	2cups
Tomato	1 large
Tomato puree	½ cup
Melon seeds	2 tbsps
Cardamom (black & green)	1 each
Bay leaves	1-2
Cinnamon stick	1 inch
Cloves	4-5
Star Anise	1
Kasuri methi	1-2 tbsps
Jeera/Cumin powder	½ tsp
Turmeric	½ tsp
Red chilly powder	½ -1 tsp as per taste
Garam masala powder	1 tsp
Fresh cream	2 tbsps
Salt	As per taste
Oil/Butter	4tsps oil/1tbsp butter
Coriander leaves	For garnishing

Method:

Melon seeds

1. Wash, clean and cut all the vegetables into medium size pieces. Boil the vegetables (except tomato) in a pan containing small quantity of water and taking care that those that need longer time to cook should be added first so that all the vegetables are cooked to perfection and also retain their colour. Once cooked, add salt and keep it aside.
2. Grind melon seeds with little water to a smooth paste and keep aside.
3. Blanch tomatoes in hot water, remove the skin and chop them roughly and keep aside.
4. Heat another pan on medium flame and add, oil or butter (or both). To this add the blanched tomato pieces. Saute it for a few minutes.
5. Now add the cardamoms, bay leaves, cinnamon stick, cloves, star anise, turmeric powder and chilly powder. Give it a good stir.
6. Next add tomato puree, jeera powder, garam masala powder and bring it to a boil.
7. Lower the heat and add melon seed paste, fresh cream and finally the boiled vegetables and simmer for five minutes.
8. Garnish with coriander leaves and serve hot.

 

Mixed vegetables - washed, cleaned and cut

Veg Makhani - nearly done

Serves : 4

Note:

• For mixed vegetables, I used fresh cauliflower, potato, carrot, capsicum and frozen green peas. You can use any vegetables of your choice.
• I have used melon seed paste instead of cashew nut paste though both give the same texture but melon seeds are a healthier option to cashew nut. You can use either one.
• Melon seeds (Kharbuza seeds) are easily available in supermarkets. I buy them from Nilgiris.
• Generally butter is liberally used in this dish; hence the name "Makhani".  I have used a mixture of butter and oil. You can either use oil or butter or a mixture of both.