makkai di roti & sarson ka saag

The famous and mouthwatering punjabi dish,which is so authentic and mindblowing is simply deluctable , a proper north indian whole meal which is very famous in road side dhabas.I followed this recipe from my recipe indian cook book,Shobha indani's cookery book.This dish is a perfect winter dish which can easily warm you up.Sarson means mustard and makai means corn( maize flour ),this combination of mustard leaves and maize flour bread is something to die for ,the combination is simply unbeatable .

MAKAI KI ROTI :
Approx will make 8-10 rotis..
ingredients :
2 cups makkai ka aata ( maize flour )
1/4 cup gehun ka aata /normal regular chapati flour (wheat flour)
salt to taste
butter as required
luke warm water as required
zip lock bag or thick plastic sheet
method :
Mix both the flours,add salt and pour little water at a time to make a soft pliable dough.Cover the dough and keep aside for 15-20 mins.Rub the dough with few drops of oil.take a ziplock bag,cut it from two sides,open it ,wet the bag from centre with few drops of water,take one golf size ball from the dough.Keep this dough on the centre of ziplock bag ,cover the bag from another side and roll the dough with a roller or you can press the dough with palms and make it big in size say about a saucer size.Wet your hands again and remove the dough from the plastic sheet carefully and slap it on the preheated tava or pan.Roast it both the sides for few seconds and then on direct flame roast the roti both the sides,put a blob of butter on roti and serve immediately with sarson ka saag.

SARSON KA SAAG :
Approx for 4-5 ppl
ingredients :
2 cups chopped sarson leaves (mustard leaves)
1 cup chopped spinach leaves ( palak )
1tbsp maize flour ( makai ka aata )
1 chopped onion
1chopped tomato
2-3 garlic cloves
1 small pc ginger
1-2 green chillies
salt to taste
1tsp red chilli pwd
1tsp garam masala
1tsp turmeric pwd
ghee/oil
butter
method :
Pressure cook sarson ,spinach leaves,half of the chopped onions,half of chopped tomatoes,ginger,green chillies,garlic cloves adding little water.Cook till they are tender.Let it cool and grind into a paste.Heat oil,fry chopped onions and tomatoes till tender,add the masalas and sarson paste.Fry well ,simmer,add maize flour and stir till the gravy comes to boil.Simmer for 10-15 mins, add a blob of butter and serve hot with makai ki roti.

BREAK !!

Hello friends,PALATE CORNER is taking a short break for about 1-1/2 mths and heading towards India and so wont be able to visit all my fellow bloggers space for sometime and hence sorry for that,will surely miss all the lovely dishes but no worries will soon try and catch up those as and when get some time.I hope you all have a safe and peaceful DIWALI,keep rocking dear friends ! seeya after a short break !!

punjab di kadhi

I luv this punjabi style pakodi ki kadhi very much and infact this is my first post on kadhi,was just wondering i like kadhis more than dal on my daily basis cooking and still have not posted single recipe ,was thinking it is so common in my kitchen as twice a week atleast i make different type of kadhis so never thought of posting it, but offlate i came across so many kadhi recipes in blogosphere that i had to post one too in my blog ;) ,this pakode ki kadhi is actually a thick punjabi kadhi but in my style as this is what i prefer and make always,actually i had invited few of my friends on dinner last weekend and had made proper punjabi menu as makki ki roti de sarson ka saag,pakode ki kadhi and plain rice,aaloo gobi etc.but since im going on a short break i wont have time to post these recipes  so now im just sharing my punjabi kadhi and rest will share after my short break to INDIA.Sending this to pari for hosting this mth's flavours of punjab event ,started by nayna

Approx for 6-8 ppl

ingredients for kadhi :

2 cups thick curd

5-6 tbsp besan/gram flour

salt to taste

6-7 cups of water

for tempering :

2 tbsp ghee/oil

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp fenugreek seeds

1 tsp grated ginger

1/2 tsp hing/asafoetida pwd

1/2 tsp turmeric pwd

1 tsp red chilli pwd

1-2 chopped green chillies

5-6 broken curry leaves

1 small onion finely sliced

for pakodi :

1 cup besan/gram flour

1/2 cup water or little more to make a thick paste/batter

2 tbsp chopped onions

1/4 tsp carom seeds

1-2 green chillies chopped

1/4 tsp soda bi-carb

1/4 tsp red chilli pwd

2 tbsp chopped corriander leaves

salt to taste 

oil to deep fry

method :

Beat curd,add gram flour and beat well till all the lumps are gone,if not then strain the curd and gram flour mixture with steel strainer,add salt and water and mix well.Heat ghee,clutter mustard seeds,cumin seeds,add hing ,curry leaves,green chillies,fenugreek seeds,ginger and onions.Fry onions till transparent,add chilli pwd and turmeric pwd and the curd -gram flour mixture,stir continuosly without any breaks till one boil,lower the flame and simmer till half an hour stirring at intervals.

For pakodi,mix gram flour/besan,water and beat well till lumps are gone,add rest of ingredients except oil and mix well.Heat oil and deep fry about 1 tsp of batter into it,fry till evenly brown and strain on paper towel.Immerse these pakodis into kadhi and simmer the kadhi for few mins,garnish with corriander leaves and serve immediately with rice/rotis.

gozleme,a turkish flat bread !

Gozleme is a turkish flat bread,very traditional,common and popular street food in turkey .Its basically stuffed flat bread/paratha with spinach and two types of cheese,feta and mozerella,or pumpkin filling or some other non-veg filling but since i am vegeterian and this blog is also a vegeterian food blog ,the spinach stuff was the best and perfect one for me,i had tasted this dish first,an yr back in tesselar tulip festival in melbourne,it was a wine and food festival weekend and we had this lovely dish over there and since then we 3 became fan of gozlemes.A couple of weeks back ,on a sunday we had been to docklands sunday market  at water front city,very close to our house,hardly 5-10 mins walk and we 3 went for a stroll that day and we found a small food stall named as  mama's gozleme in that market and immediatley we remembered our trip to tulip farms and we ordered for spinach and cheese gozleme,the taste was awesome and much better than the one which we had in tulip farms and when i told the lady who was making them that i loved these gozlemes , i ended up asking her the recipe if she could share and she immediately told me the recipe roughly and the very next day i made them in my kitchen,it was more or less the same taste and i was glad,again the next weekend i went there and thanked her for the recipe,she was highly impressed when she came to know i made them at my home,this dish is really very simple and easy to make just that the breads are indeed very flat and thin and it depends if you want crisp you can add semolina or else you can skip them and just roll the dough in plain flour for soft flat breads which we had in tulip festival,we liked the crisp one better :))

ingredients for the dough :

1-11/2 cup plain flour

1 tsp active dried yeast

salt to taste

warm water as required

ingredients for stuffing :

1 cup fresh chopped spinach leaves

1/2 cup mixed shredded feta and mozeralla cheese

1/2 cup plain flour + 2 tbsp coarse semolina (rava ) for dusting

olive oil as required for frying

lemon slices

method :

Mix flour,salt and yeast together in a mixing bowl,add water as required and knead a soft dough.Grease a bowl and place this dough and cover it with a cling film and let it rest for 30-40 mins or till double in size,punch it down and divide into lemon size balls.Roll out the balls into very thin circular discs/round/oval shape using the dry flour & rava mixture.Mix the spinach leaves ,feta and mozerella cheese together .Place handful of this mixture on one side of the rolled disc,cover with the other end and press the sides with the finger so that both the ends stick together nicely.Heat the tava/griddle/pan,drizzle generously some olive oil all over and fry the flat bread both the sides evenly till you see brown spots and crisp.Serve hot with lemon slices,squeeze the lemon juice all over the flat bread and njoy the turkish bread.

pls note :

Since feta cheese and mozerrela cheese are salty i didnt add any salt and actually it was not required so pls avoid adding salt in this stuffing.

the thinner the rolled dough,the better will be the dish,so try and roll out thin discs.

Below r the pics of tulip festival's gozleme food counter..