Many times, it really takes a beating to make favorite foods from childhood healthier. I don’t know. I always feel that childhood could absorb all that gluttony of sweets, fat and carbohydrates. Not that now my metabolism won’t permit, but my mind seriously watches goes into my system. When I was changing this recipe of fried chivda(flattened rice), a favorite snack from my years of growing up and an immensely popular street food in the northern parts of india,usually served in soiled newspaper cones, I wanted the flattened rice to make the same crackling cripsy sound between my teeth as it should but did not want to sink it down in a pool of hot oil. I wanted that rich salty grease from it to drown my tastebuds and coat the roof of my palette but did not want to witness the flakes swimming and popping inside oil. Not really.
You know sometimes, you might feel that the close-to- perfect meals that you see on this blog are easy and I work wonders like michelin chefs in my home kitchen,but truth be told, on few days, there are bundles of failures and wastage (eeeks) associated with experimenting while cooking .It happens al the time with me, I dream of something and the reality of the finished dish is not so awesome. Anyhow,while I turned to my try-new-things idea, out came the cookie sheet and on the lines of making granola, I set out. I tossed the flattened rice in tablespoons of oil and actually used all the patience I could muster at that ungodly hour of the night to lay it in a single layer. I might have gone a bit too far by actually trying to separate each and every rice flake from the other with help from chopsticks under the dim night kitchen lights. Hmm. Into a low oven for under half an hour and out came the baking sheet. My fears came to life when the rice did not look or smell up to the mark, not like I dreamt it to be. I would not categorize it as inedible but the long story short, the granola procedure failed me.The count of beating went another notch up. Some other time,I told myself and retired to bed.
Then another day, in the bright of the noon, I took out the trusted cast iron skillet, heated oil to smoky and sizzled rice flakes in it and then with a lot more patience on my side, watchfully, slow roasted the chivda, stirring it continually with fork to a crispy goodness, sniffing it, observing how the toasted brown to a bowlful, one which crinkled in the mouth and coated the tastebuds with salty fat. I got it.
When we were kids, 5 pm foods were the best.No jokes. From piping hot samosas and jalebi from the neighbourhood halwai (sweets vendor) or instant noodles from neon yellow pouches, curry puffs and puddings, fruit shakes to potato balls, it was real fun everyday to see mom, badi mummy(my grandma) and aunts cook up new things for us.This chivda (flattened rice) is one from those days. During the spring and early summer season, fresh peas were tossed in cumin and green chillies and served along side. The rustic, mish mash snack plate of sorts is a burst of textures – sweet, salty, smoky and hot. The chaat masalaand bits of ginger combine with the sweetness of those peas to make up a pleasing bite. I could never get the same taste with frozen peas, you need to make this before the fresh pea season lasts. Whats more? Its gluten free, vegan and tad healthy. Go make some. Now.
Both the components of this recipe can be done ahead. Roast the chivda (flattened rice) and store it in air tight jar for up to a week. I usually make the peas 3-4 hours ahead (they have better flavor if they sit for a while) and warm up later but you can totally make them when ready to serve.
Ingredients (Serves 4-5)
For the Roasted Chivda (Flattened Rice)
4 tablespoons of oil
2.5 cups thick poha (flattened rice, available in any indian/pakistani stores)
1/2 tsp salt
1/2 teaspoon sugar
Optional – add any nuts or seeds of choice, peanuts, cashews, raisins, sunflower seeds etc
In a wide, cast iron skillet (I use my 10″) , heat up the oil to the point that it about to smoky. Put off the stove. Take a fork in one hand and start adding the flattened rice with the other, continuously stirring else it will burn. Add all of the rice, and stir so that all the flakes are coated in oil. Add the salt and stir to combine. Return the skillet to stove and on low heat, let the rice toast up. Keep on stirring it a lot of times, else it will burn and you will see that the flakes start to change color. You will smell a nutty aroma too. It takes about 8-10 minutes on low heat for the rice to completely roast and turn pale brown. This time will depend on the variety and thickness of flattened rice you are using. Adjust.
Once the flattened rice has roasted, let it cool down completely. Transfer to an air tight jar. Use a clean, dry spoon to serve it. Store up to a week.
Make Spiced Peas
In a wide pan, heat up the oil on medium heat. Once heated, temper the oil with cumin seeds and wait for them to crackle.Add the chopped onions to the pan and let the onions cook till transculent.Don’t brown them.Next, add the chopped ginger & green chili to the pan and cook for 2-3 minutes.
Add the blanched peas next along with garam masala and salt to taste. Stir to combine and let cook on medium heat for 3-4 minutes.
Add the chaat masala and chopped cilantro next and stir fry on high heat for 3-4 minutes, continuously stirring.Take care that the peas do not turn mushy.
Put off the heat, add fresh lemon juice.
To serve, plate up the roasted chivda and spicy peas. Add 1 teaspoon of granulated sugar on top along with a sprinkle of red chili flakes. Enjoy with a cup of chai.
I remember that many mornings at my badi mummy’s (grand mother’s ) house opened with a warm bowl of sooji halua, a ghee laden dessert made with toasted semolina and milk, speckled with grains of woody black cardamom. In fact,it would not be exaggerating to say that the strong,nutty aroma of toasting sooji filling the air of the house sometimes managed to pull me out of the bed early,especially on the lazy weekend mornings. With half closed eyes, I headed straight to the verandah where we usually ate breakfast . Sometimes, there were cups of chai and warm bowls of halua already waiting to be eaten, many times, the eating had to wait a bit longer, for it took a extra while to roll and deep fry pooris to go along. Yes halua – poori is exactly what I am talking about here, an immensely carbohydrate loaded meal but at the same time so comforting. Those the days when you could eat as much as you wished to.The variety of foods at our mealtimes were many.An amazingly beautiful thing in the house that I grew up in, a tradition that instilled in us the virtue of sharing and caring.In those times, childhood could absorb so much sugar, oil and calories. Much unlike now when a bowl of halua will push me a step closer to long naps during mid day, I remember playing around the aangan (back yard) for hours. Semolina is quite a popular flour of choice when baking cakes in indian homes.There were a couple of sweet as well as savory cakes that my mother baked for us using it.Most of the cakes were steamed inside the pressure cooker(for she did not own an oven then) and they came out pretty awesome.In contrast to the sugar syrup drizzle that I used in my recipe, inspired by arabic desserts, the pressure cooker cakes from my childhood were really moist and soft.They didn’t need any glaze, drizzle or makeup, as mum says. This cake is full of flavors from those days of sooji halua eating mornings.The ingredients are very few and the condensed milk and nutty almond meal makes it a lot, lot better than the actual dessert. It is quite a dense cake and a small portions will instantly make you feel full. I would really recommend not skipping that sugar syrup to cut down the sweet else it may taste dry.I do not soak the cake in entire quantity of the syrup and save some to drizzle just when serving. It keeps the cake moist just when you are about to enjoy it. You can substitute any nut powder of choice here and make it. Also, I found that this cake travels and packs really well,once it cools down completely and you cut the slices, they can be packaged for lunch boxes, care packages and on the go snacks.Serve with black or green tea. Printable Recipe
Ingredients (Makes a 9″ round)
1 no 14oz sweetened condensed milk can
10 tablespoon unsalted butter, melted + more for the cake pan
1/2 cup +1 tablespoon whole milk, room temperature
1 teaspoon baking powder
1 + 1/3 cup coarse semolina (not the instant,quick cooking kind)
1+1/3 cup almond meal
1 teaspoon green cardamom powder (from 5-6 pods)
1/3 cup raw almonds for top (optional)
For the Sugar Syrup
10 tablespoon crystal sugar (I use raw)
6 tablespoon water
1/4 teaspoon green cardamom powder (from 2-3 pods)
I use ready made almond meal, if you plan to make your own, do not crush the blanched almonds to a point that they release their oils.Let there be a coarse sandy texture.
This cake does not rise much. So if you want a high rise cake, use a smaller dish to bake it.
For the Cake
Preheat oven to 350 F. Butter and flour a 9 “X 2” round cake pan. I use parchment paper lining for easy handling.
In a large bowl, mix whisk together condenser milk, melted butter, milk and baking powder to smooth slurry. Add semolina and almond meal to it along with cardamom powder. Mix together to combine to a smooth batter. Do not over mix.
Transfer the batter to the cake pan. Scatter the raw almonds on top. Bake for 35 minutes or so or until a skewer comes out clean and the edges are nice and golden brown.
Once the cake is baked, take it out and drizzle liberally with the sugar syrup (recipe below) while still warm.
I sometimes, reserve 1/4 cup or so of the syrup to be used for instant moistening when serving the cake (optional)
Let cool completely. Slice and serve.
For the Sugar Syrup
While the cake is baking, in a small sauce pan, combine the sugar and water. Cook for 10-12 minutes on low medium heat until the sugar dissolves and the syrup has thickened a bit. Put the stove off and add cardamom powder to the syrup.Keep the syrup warm. Drizzle the warm syrup on the cake as soon it comes out of the oven.
I love hot,straight from the griddle flatbreads.With a dollop of butter and chai (tea) on side, the taste is better than the best foods around. Growing up, in my badi mummy’s (grandma) house, winters were a season for parathas of all sorts.On few days we would just feed on stuffed parathas for dinner with home churned white butter and pickled vegetables.It was a simple meal, yet very satisfying. My grandmother used to make parathas with dough kneaded just when it was time to roll the bread,sometimes stuffing the stretchy, gluten layers with shredded mooli (daikon) or spiced crumbled cauliflower, and, a lot of times with the winter greens mixed in to hide but form a robust & flavorful dough. All the greens and vegetables came from the house grown patch, of which I have talked about a lot in my previous posts.On days when the power was out, she would ignite angithis (small clay containers of fire) in the verandah,repeatedly waving old newspapers in front of the glowing coal pieces. If the potatoes were plenty from the yard, they were put as it is inside the gusto of the brazier. We sat around the heated fire,wrapped in sweaters and shawls,our faces lighted by the flickering candles,soaking warmth of the burning charcoal, chit chatting and tearing bites from the fresh made hot parathas. A few potatoes were taken out, smashed with fork, a drizzle of ghee, salt & chill powder and a rustic side was ready.With each morsel,wafted a aromatic steam smelling of garlic, fenugreek and warm spices. Many winter evenings were spent like this, no invertors or generators, a pre convenience era you would say.
Making rotis or parathas is such an everyday thing for me. I make flatbreads of some kind each single day, it never feels like a chore, it is such a happy routine. I fail to understand when people say its too much work.They say when you love something you embrace it as joy. Maybe because I am used to it that I secretly enjoy it or I cook because I care.If you have dough in the refrigerator,its a matter of minutes to get the bread together.
The approach of spring season is usually indicative of the end of methi season.To me it leaves behind a similar departed feeling of sorts when fresh tomatoes start vanishing at the knock of fall. I love methi leaves, I am addicted to them, sometimes I specially go to the store just to pick them, they are part of our weekly menu- they are so flavorful, addictively bitter and so good for you. I am yet to spot fresh methi leaves in non- indian grocers here in the States so you will have to make a visit to indian grocery to get these.However, few of my friends compare its taste to fresh watercress sometimes.I haven’t tried the substitution but this recipe can very well be used for any kind of greens you like – think finely shredded rainbow chard, think tucson kale or think good ol’spinach (the cooking variety).
I roll the flatbreads both as triangles as well as well in the usual circle shapes. The triangle one needs more oil to be brushed inside layers and definitely comes out much more soft & flaky.You can refer to a previous post on step by step for making triangle paratha. The husband prefers those. But you could do any way. Circles or triangles – they taste awesome!
These methiparathas are so easy to make.Throw everything together and knead the dough.They are soft, flaky and packed with taste and nutrients. Let the dough sit in the refrigerator for no more than a day or two and make them to go along with meals or just enjoy rolled up like a cigar all on its own with a cup of chai. I would recommend making them before this winter season goes away.
Ingredients (Makes 8)
1.5 cup packed fresh/frozen methi (fenugreek leaves, see notes on other greens that can be used)
1.25 cup atta (whole wheat flour)
1/3 cup besan (fine chickpea flour)
a generous pinch of hing (asafetida powder)
1/8 tsp ajwain (skip or substitute with celery seeds)
heaping 1/4 tsp turmeric powder
3-4 tbsp neutral oil
1 tbsp finely chopped onion
1 scallion(spring onion) stalk, green & white parts finely chopped
3 fat garlic cloves, finely chopped
1 tbsp fresh ginger, finely chopped
2 tbsp finely chopped fresh cilantro
2-3 green chillies, finely chopped (adjust to taste)
1/3 tsp salt
1/2 cup – 3/4 cup water (or as required, see recipe)
Canola Oil for griddle frying (about 2 tbsp per paratha)
You can refer to a previous post on triangle paratha on how to shape the flatbreads.
If you want to roll parathas in circles, refer to previous post on rotis on how to do that.
If you do not get fresh methi leaves in the area you live,look for the freezer aisle. They stock frozen methi there. You can use that in this recipe after thawing it and squeezing excess water out.
Important :- Make small batches of this dough.Its gets sticky and soft as it sits and the vegetables start leaving water from the salt. I do not keep it for more than 2 days. The taste changes after a couple of days. You can half the recipe if you want.
This recipe can very well be used for any kind of greens you like – think chard, think tucson kale or think good ol’spinach (the cooking variety).
Pick the methi leaves from stems. Discard the stems and wash the methi leaves under running water so that all the dirt is washed away. Rinse the leaves well. Drain them completely.You don’t need to dry them out but ensure that the are not watery. Use a paper towel if needed. If you are using the frozen variety, squeeze water from the leaves and finely chop the methi leaves. Set aside.
In a wide dish or paraat, mix together flours, ajwain, hing and turmeric. Start adding oil a tablespoon at a time and working in the flours to incorporate. Add the chopped methi leaves next along with onions,scallions, garlic, cilantro, ginger and green chillies. Mix together.
Add little water at a time and knead to a smooth dough. As the flour absorbs water,it will start clumping up into a ball.Continue to add water till all the dry flour becomes wet, your hands will be mighty messy but the flour will come together.Remember not to add too much water at a time.Use your knuckles to flatten the dough out and then pull it all together towards yourself, using your palm & fingers, then knead again with knuckles to flatten out. Knead this way (flatten and bring together) repeatedly for 7-8 minutes. At any point you feel that the flour is tight or drying out, add a light splash water (but not too much)Towards the last 1-2 minutes of kneading, use both hands to knead for a very smooth & elastic dough (this will work up the gluten really fast). Once the dough looks and feels really really smooth, cover with a kitchen towel and let rest for (not more than) 20-25 minutes. Keep in mind not to make a very loose dough because as it sits, it will turn softer and sticky. Once kneaded, let rest for 15-20 minutes.
If you are not planning to make parathas right away, place the dough into an air tight container with lid and refrigerate.
When ready to make parathas, uncover and divide into equal portions. Take each dough portion between palms of your both hands and roll to make as smooth balls as possible. Flatten the balls. Get some loose atta on to the dish. Its time to make roll!
Roll and cover each ball in the loose atta and place on a smooth rolling stone or pastry board or kitchen surface. Flatten out lightly on edges using tips of your finger. Using a rolling-pin, start rolling the dough to a flat circle.Dust the board as and when required when rolling. Initially, you will need to dust more but it will get easier as you continue.Using a rolling-pin, roll the ball into a circle 2.5″ in diameter. Brush a little ghee/oil on the rolled out circle.After brushing the ghee, fold into a semi-circle.Brush the ghee on the semi-circle and fold again to form a triangle.Sprinkle the top with more flour and carefully with the help of rolling-pin, roll out until its 1/8″ thick. Note: While you are rolling out, you will need to flip over, dust flour etc and be gentle to keep the shape intact.You will not get a neat triangle shape but thats how it is.
Spread some oil on the heated tawa/griddle.Carefully lift the rolled out dough with your hands and place on the tawa.Let cook for 2 minutes on medium heat and then flip over using a spatula.Using a spoon,spread 1 tablespoon oil thoroughly on the first side while the second side is cooking.Flip again and repeat brushing oil on the second side.Cook both sides till you see small brown specks and smell the aroma of cooked dough. In some cases the paratha will fluff up while cooking.Dont worry you did a good job if that happens. Be careful of the escaping steam though.
Once cooked & golden brown on both sides, remove from griddle using a spatula & transfer to cooling rack to cool slightly so that they don’t become soggy , later you store them in a box lined with dry cloth or paper towel.
Long railway journeys.Picnics.Lunch.Festivals.Breakfast.Street Side Eating.Snacks.Dinner. Name the occasion and ‘poori‘, this deep-fried,unleavened bread has been my companion. Thin, thick, staining fingers with oil, flavored with ajwain(carrom seeds)or not,crispy, soft – this little puffy bread has been a steady thing in our kitchen, bringing us comfort and gluttony(sigh!).I could trade saturday pancakes for these, for they will bring the same deliciousness to the table.
Poke your finger to puncture that crispy skin on top, bloated from the heat of deep-frying and chew on it. Combine it with a spicy potato slurry or jhol and you have an overdose of carbohydrates,but, trust me you could feel bad before eating these or after, but, never ever while eating jhol-poori.It is not a that healthy,’superfood’ thing, but most good things in life bring a fraction (or more) of guilt with them! Or so I think.
Chopped or pureed vegetables like spinach and methi (fenugreek) leaves are many times added to the dough as variations. You could add a lot of or less powdered spices as per your liking. You could even mix up flours – semolina, cornmeal or all-purpose flour to whole wheat flour and fry up. The tastes and texture changes but the dough takes all for there is hardly anything deep-fried which tastes less than lavish. You get what I mean,right?
A hot cup of chai, stale pooris slathered with chutney or pickles rolled into a cigar in hand is how enjoy it the most but traditionally pooris are served with a side – usually a spicy potato based dish(though in many parts they serve with meats and fruit purees too) and essentially achaar(pickle), mango or lime in my grandma’s house.In my family, the side curry is cooked without onion and garlic and I still make it the same .However there are no rules, if my grandma was short on time, she would sometimes slice a few sweet mangoes or so with them. Basically, you get the idea – its is delicious with just about anything.
Jhol Poori is a combination which makes an appearance atleast once a month in our house if not more. In my mums house, this forms Sunday breakfast, every other sunday. While I knead the dough, the pressure cooker hisses and the potatoes boil inside.A quick tempering with simple aromatics-pungent hing(asafoetoda),smoky cumin & turmeric hit the hot ghee followed by tomatoes, green chillies & ginger,awkwardly crumbled potatoes join the pot, simmer for under twenty minutes or so and done. While traditionally jhol is a term used for much thinner, almost water like consistency, we like ours on the thickish gravy side, just go stingy on the amount of water that you add, everything else remains the same.
Aloo Jhol Recipe
Preparation Time :- 30 minutes
Cooking time – About 2 hours (Depends on cut, type & size of the meat)
Ingredients (Serves 3-4)
1 lb stewing mutton/lamb/beef , cubed
2 medium potatoes,peeled & quatered (You can use any potatoes of choice)
2 nos indian bay leaves (tejpatta)
1 ” cinnamon stick
2 medium red onions, finely chopped (about 1/2 cup)
3 medium tomatoes, finely chopped (about 3/4 cup)
1/2 tsp red chilli powder (or cayenne, adjust to taste)
1/2 tsp jaggery (or brown sugar to taste)
1/4 cup mustard oil (substitute with canola/vegetable/sunflower/grapeseed oil )
salt to taste
1.5 cups water
Chopped cilantro for garnish
For the spice paste:-
10-12 whole dry red chillies (I use kashmiri mirch)
1 tsp cumin seeds (jeera)
1/4 tsp fennel seeds (saunf)
2 tsp coriander seeds (dhania)
6 whole green cardamom pods (hari elaichi)
4 cloves (laung)
8 black peppercorns (kali mirch)
5 plump garlic cloves
2 ” fresh piece of ginger
Water for soaking the spices (about 1/4 cup)
Whole Kashmiri mirch lends a rich, deep scarlet color to the gravy without the heat & they are easily available in indian stores. You can de-seed the chillies to reduce heat further.The actual heat in the dish comes from the use of red chilli powder & black peppercorns. However, you can also adjust the amount to tolerance.
Soak the chillies, cumin , fennel & coriander seeds, cardamom pods, cloves & peppercorns in 1/4 cup water for about 15 minutes to soften. Drain & tip into a blender. Reserve the soaking liquid. Grind the soaked spices along with garlic & ginger to a smooth paste. Use the soaking liquid if required while grinding.
Marinate the cubed mutton in half of the spice paste for 15 minutes. While the mutton is marinating, heat up the oil in a heavy bottomed pot with lid on high heat till you see ripples on the surface. At this point reduce the heat to medium & wait for 2 minutes. Temper the oil with tejpatta & cinnamon stick. Wait for 15 seconds till you smell the aroma. Next, add the chopped onions to the pot & cook on medium heat with stirring till they turn golden brown.About 8-10 minutes.
Next, reduce the heat to low & add the chopped tomatoes along with the spice paste, red chilli powder & cook the mixture for about 8 minutes, stirring continously till you see oil separating on sides of the pot. At this point,again turn the heat to medium & add the marinated mutton & salt. Saute for 10-12 minutes till the mutton pieces are slightly browned. You will see water from mutton separating at this point but that’s okay.
Cover the pot, reduce the heat to low & let the lamb cook in its own juices till about 90% cooked. For the kind of mutton I used, it took approximately 40 minutes to reach that stage. You can use your slow cooker or pressure cooker also for cooking the mutton. I prefer to cook it lid on.
Add the potatoes & jaggery next along with 1.5 cups of water. Check the salt. Cook covered on low for another 20-25 minutes till the mutton is tender & potatoes are soft but not mushy.
Switch off the heat & let the curry sit covered for atleast 20 minutes or till ready to serve. Garnish with chopped cilantro & serve warm with salad,plain or jeera rice.
Poori (Deep Fried Puffed Bread)
Ingredients (Makes 12-14 pooris)
1.5 cups atta (durum wheat flour)
1/2 tsp salt
1/2 tsp ajwain (carom seeds,optional)
1/2 cup – 3/4 cup water
1/4 cup canola oil (required while rolling the dough)
Oil for deep-frying
In a ‘paraat’ or wide dish, mix flour, salt and ajwain. Adding little water at a time, knead until smooth, 1–2 minutes to make a stiff dough. You can refer to step – step method on kneading rotidough in my previous post.The dough for poori has to be more firm so add lesser quantity of water.
Once kneaded, there is no need to rest the dough.Divide into equal portions.Roll each portion between palms to make balls(about the size of a lime).
Pour 1/4 cup canola oil in a small bowl. Set about 2 inches of canola oil for deep frying to heat up in a kadhai or a wide skillet.
Start with 1 ball at a time, dip the ball in bowl of oil, flatten it lightly on the rolling board and with the help of a rolling-pin, roll into a 3″ or 4″ circle, about 1/8 thick.When you are rolling, you could slather some oil if dough sticks. It takes practice to get the shape. Even if you don’t get perfect rounds its okay, doesn’t affect the taste. When you are rolling the dough you can lift it and move it around to get a round of uniform thickness.
To check the temperature of the oil, pinch a small portion of dough and add it to the oil, it should quickly rise to the top without changing color. If the dough rises slowly or remains at the bottom,wait for the oil to heat up.
Once the oil is hot, fry rolled up rolled dough one at a time, flipping once, lightly pressing with a slotted spoon (else it will not puff up), until puffed and golden brown, about 30 seconds to 1 minute. Transfer the fried poori to paper towels to drain. Serve hot.
The winter season back home always bought with itself a different feeling than the sun -lit mornings I wake up to here in the Valley.I ponder for few minutes and those foggy mornings & biting chilly winter winds come hovering in my mind, that peak of the cold season spread over few days at the end and start of another year which forced enough reasons to wear multiple layers of clothes, those endless cravings of rich, heavy food and the countless cups of hot beverages that comforted me before darting out of the home to get to work. I often recall those evening trips to crappy street food joints to carelessly stuff on piping hot vegetable momos and egg rolls without any guilt or doubt. I remember those cloyingly sweet adrak(ginger) chai & frothy coffee which I snuggled within my palms on cold weekend mornings, lazily fliping through the newspaper on the couch. Suddenly all I can feel is the warmth of those memories in my heart.
What is your fond winter memory? A warm bowl of soup caressing your numb fingers or a strong cup of coffee to relax your clattering teeth? The silence that wraps the streets of neighborhood at five in the evenings or the mellow sun already preparing to call it a day mid-afternoon? The crisp winds which feel the chilliest on the tip of the nose or the beautiful grey that surrounds the snow days?The beholding sight of snow sculptures outside or the beauty of the flickering fireplace inside?
I recall that badi mummy (my grandmother) would often feed us this smooth and rich atte ka halwa during these winter months, sometimes to soothe our sore throats, other times just as a quick after meal dessert . There we sat on a hand-woven couch in the veranda, wrapped in cozylayers of thin shaleen razais (velvet quilts) and oiled hair, clutching stainless steel katoris (bowls) and spooning this comfortingly warm, golden brown pudding into our tummies.She insisted that nothing could benefit the body more than grains & ghee.This halwa is indeed wholesome – whole wheat flour is slow roasted in ghee till its turns glistening golden then sweetened with gud(jaggery), resulting in a rich concoction few spoons of which will instantly make you feel full.
The main ingredient here is atta (durum whole wheat flour) and a fine grind is what gives the halwa a smooth & velvety texture.In case you have some atta leftover from that package of durum wheat flour you bought to make rotis, this is another recipe for you to try. Gud or jaggery, an unrefined sugar made from boiling date, sugar cane or palm juice is an extremely popular sweetener used all over India. It is considered a benefiting to the body in Ayurvedic medicine and is available in blocks, loaves or powdered form.The unique mild taste of jaggery adds a taste comparable to molasses and a light caramel color to the dishes.The color & the sweetness of this halwa depends mainly on the content of molasses in it.
You can ration the quantity of the halwa you eat & serve but I suggest not reducing the amount of ghee when making this recipe else the halwa loses its rustic appeal and gets chewy. It is supposed to be enjoyed in less quantities but essentially with the richness from all that ghee.I like my halwa mildly sweet and the amount noted in the recipe perfect for that. You can adjust the quantity of jaggery if you like.
1 cup jaggery, powdered (I scrape jaggery from the block using a sharp knife. Jaggery is easily available in indian/pakistani stores.Use 3/4 cup raw sugar if you cannot find jaggery)
scant 1/2 tsp green cardamom powder
Nuts & Raisins to serve (optional)
In a heavy bottomed pan or kadhai, heat the ghee on a medium low heat till it melts. Once the ghee has melted, add the clove and wait till it crackles. Next, add the flour and roast on medium- low heat, stirring constantly until the wheat flour gets golden brown colour and you smell a nutty aroma.Do not rush this step else the flour will remain raw.It should take about 10-12 minutes and you will see golden brown, glistening syrup like melted ghee & flour in the pan.
Meanwhile, on the second stove, in a sauce pan, heat water on high.Put off the stove. Wait for 1-2 minutes. Add jaggery to the warm water and stir until the it completely dissolves. If you have broken jaggery from the block and the big chunks are taking time to dissolve, heat up the water a little bit (but do not let it boil). Let sit near to stove.
Once the wheat flour has turned dark brown and it has roasted nicely,reduce heat to low and very carefully pour in the jaggery water into the roasted wheat-flour. It will splutter so be careful. Add the cardamom powder as well.
On low heat, stir quickly and continuously (to avoid lumps) and cook for a minute or less until the mixture turns smooth.Once you add the water, the mixture will immediately cup up and increase in volume.Do not cook for long time else the halwa will thicken and turn dry. Pick the cloves and discard.
Mix in the nuts and raisins (if using ) and combine.
I can’t remember a single meal in my home when there weren’t homemade flatbreads to eat.Except a few days when khichdi( gooey lentils & rice) formed dinner, soft and steam filled rotis smothered with homemade ghee or with grainy white butter were brought fresh off the tawa (griddle) to everyone’s plate.You would hardly count how many you to eat,the ladies of the house took rounds to roll, puff and help each other on occasions like Sunday lunch when the whole family was eating together.Always; there were always plenty for everybody.
My badi mummy made the best rotis and parathas that I have ever tasted.She rolled perfect rounds,as if a compass or a cutter has been used with the dough, rotis so soft that you could use just thumb and index fingers to break a bite, perfectly charred with black spots from the high flame on both sides. My mother makes the second best to her, paper-thin and larger rounds but still delicate and slightly chewy.I might already be sounding obsessive with these sorts of descriptions but trust me in indian homes, especially in norther parts,roti making is a serious business.A deft technique which is taught to daughters when their wedding day approaches. It is the bread of life, something you start and end your day with. Giving away a roti to a needy & poor is symbolic of highest level of ‘punye‘ or good deed in Hindu vedas, it is a thing which subsides the hunger of animals, birds or humans equally. The daily bread is revered.
Roti is a everyday unleavened flatbread in our homes,cooked on stove, chapati is similar to roti just rolled out much thinner, phulka is another name used in India for rotis, a Hindi word denoting the puffy look of it.Parathas(skillet-fried dough) or Pooris (deep fried dough)are also made from the same dough, layered or unlayered, stuffed with fillings, rolled in all different shapes.You could see my triangle paratha as an example. But, necessarily, the dough remains the same. It is only the handling and shaping that differs Hoping I have not confused you too much!
It would be really surprising but as compared to the naan, which got more popular in the west, in indian homes, you will found rotis and parathas cooked on a daily basis. Naan, fine all purpose flour (maida) flatbread is a once in a while thing, something you order when eating at restaurants or like in my home,when mom made really special exotic curries or we had family gatherings with lots of guests, she would send us with home-made yeasty dough to the street side guy with the tandoor and we came back with stacks of naan for supper.
Let’s get to making some rotis.Shall we? I have invariably used the word ‘atta’ in my post and recipe. Atta is nothing but Hindi for whole wheat flour (loosely used for both dry, wet flour as well as the dough)
Measure the atta (durum wheat flour) and slowly, start adding (warm) water to it.In India, we use a paraat (a utensil made of brass/copper/stainless less specifically for kneading roti dough). The one you see in pictures, is some 40 year old treasure from my grandmother, still going strong.
Incorporate water in a circular motion into the atta with your fingers.Start kneading gently.
As the atta absorbs water,it will start clumping up. Continue to add water till all the dry flour becomes wet, your hands will be mighty messy but the flour starts to come together.
At this point,ensure that the atta is not very dry,try to squeeze it between your palms as if making a fist and it should be soft and sticky (and messy!). Start using your knuckles to knead the atta next.
Use your knuckles to flatten it out and then pull it all together towards yourself using your palm & fingers,then knead again with knuckles to flatten out. Knead this way (flatten and bring together) repeatedly for 5-7 minutes. At any point you feel that the dough is tight or drying out, add a light splash of warm water.
Towards the last 1-2 minutes of kneading, use both hands to knead for a very smooth & elastic dough (this will work up the gluten really fast).You could add a bit to oil while kneading to make it smoother.
Time to rest those gluten.Cover with a kitchen towel and let rest for (not more than) 15-18 minutes.You could smear a layer of melted ghee or oil on top but you really do not need it if the proportion of water is correct and you made sure that the dough didn’t feel or look dry when kneading dough will stay moist during rest time but starts losing moisture after 20 minutes. So if you are not planning to make rotis right away, place the dough into an air tight container with lid and refrigerate.
When ready to make rotis, uncover and divide into equal portions. Approximately.If you refrigerated the dough, take it out 10-15 minutes before and let sit on kitchen counter.
Take each dough portion between palms of your both hands and roll to make as smooth balls as possible. Flatten the balls. Get some loose atta on to the dish. Its time to make rotis!
Roll each ball in the loose atta and place on a smooth rolling stone or pastry board or kitchen surface. Flatten out lightly from edges using tips of your finger. Using a rolling-pin, start rolling the dough to a flat circle.
Dust the board or the roti as and when required when rolling. Initially, you will need to dust more but it will get easier as you continue.
It takes practice to get the shape. Even if you don’t get perfect rounds its okay, doesnt affect the taste.The trick to roll perfect rotis is that when you are rolling the dough it should also be moving in circular direction by itself. If not, you can move it yourself and flatten from all sides to get a 6-7″ round.
Another tip (from my grandmother) to get thin edges of rotis is that towards the last 15-20 seconds of rolling, your rolling-pin should be half on the board and half of the roti.
Meanwhile, place a tawa (griddle), I use 12″ cast iron on high to heat up. Keep the box lined with kitchen towel near by to store rotis. When the griddle is hot, flour one of your hands and carefully, lift the roti.
Place the roti on the hot tawa. Cook it for 30-40 seconds (this time will depend on thicken of your roti too) on first side,just so you see the surface changing color or trying slightly. I would say about 25% cooked.
Flip using kitchen tongs and let cook for another 30-40 seconds on the other side. You might or might not get charred dots but do not cook on griddle for too long else the rotis will dry out.
Lift the roti with tongs and place it on open flame on the first side directly on fire and very lightly press with tongs to help it puff.Let puff and get charred on first side. About 10-15 seconds.Flip and repeat for the second side. If you storing rotis, you should not let it brown too much else it will dry up. Some people like crispy and chewy rotis, so you can char them to liking.
In case, you have a electrical stove with no flame, see the recipe on how to puff up the rotis.
Very gently press on when you puff the second side too. Smear with ghee and wrap in a kitchen towel to store.
Typically, you can serve rotis as a side bread with all sorts of things – curries (both dry & wet) to lentils to as a wrap or fried and a chips or any which way you like. One of my personal favorites is warm roti, smothered with gheeand sprinkled with sugar, rolled up. In India, it is normal to consume rotis for all meals, two, sometimes three times a day,sometimes in our house we serve roti alongside spicy egg scramble for breakfast or quick lunch too.
One of my close friend once told me a very interesting way to introduce the correct way of eating rotis to the western world.”Use roti as a spoon to eat the curry and later eat the spoon”, he said.Spot on!
In other news, Sinfully Spicy was featured last week by SBS Australia as a favorite indian food blog in their food section. You could read the feature here.
2.5 cups durum wheat atta (fine ground whole wheat flour made from durum wheat)
1 +1/4 cup warm water or more/less if needed
1/2 tbsp – 1 tbsp any neutral oil (to moisten the dough when it rests, optional)
Ghee to spread on warm, cooked rotis (optional but recommended)
about 3/4 cup dry atta, needed when rolling the rotis
A wide, heavy shallow dish large enough to knead and dough. In India, we use a paraat(a brass or stainless less dish specifically for kneading roti dough). You could use your mixing bowl too but a wide dish will make it a lot easier.
A flat, clean, smooth rolling stone or surface
2-3 kitchen towels (to cover the dough when resting as well as to wrap the cooked rotis)
1-2 sheets of paper towel (I line the kitchen towel with paper towel to absorb the moisture when storing rotis else they turn too soggy)
A wide container (8-10 inch in diameter) with lid to store the wrapped rotis. If you do not have, you could use a couple of dinner plates.
Tawa or cast iron griddle (I use my 12″) to cook the rotis.
A pair of tongs to be used when puffing the rotis on direct flame
There are superior varieties of Indian wheat which are stone ground to make atta (fine whole wheat flour). Largely, you could choose between durum wheat or sharbati wheat. Infact, a lot of leading atta brands in India now have a mix of both. It is important to understand that atta is different from the pastry whole wheat flour available in baking aisles. It is a much fine ground which make the rotis soft and less chewy.You will need to visit indian/pakistani grocery stores to get it.There are multigrain and high fibre atta varieties also available and all are suitable for making rotis. A 10lb pack will usually cost you $7-$8 and it has a really good shelf life of 3-4 months.
In a wide, shallow dish measure and place the atta. With one hand slowly start adding (warm) water and mixing in circular motion with the fingers of other hand. Incorporate water a little at a time and start to kneading gently.
As the atta absorbs water,it will start clumping up into a ball.Continue to add warm water till all the dry flour becomes wet, your hands will be mighty messy but the flour will come together.Remember not to add too much water at a time.
Once a ball is formed, ensure that it is not very dry by trying to squeeze the dough ball between your palms as if making a fist and it should feel soft and sticky. Start using your knuckles to knead the dough next.
Use your knuckles to flatten the dough out and then pull it all together towards yourself, using your palm & fingers, then knead again with knuckles to flatten out. Knead this way (flatten and bring together) repeatedly for 7-8 minutes. At any point you feel that the dough is tight or drying out, add a light splash of warm water.The dough should not feel or look dry at any point.
Towards the last 1-2 minutes of kneading, use both hands to knead for a very smooth & elastic dough (this will work up the gluten really fast). Once the dough looks and feels really really smooth, cover with a kitchen towel and let rest for (not more than) 20-25 minutes.You could smear a layer of melted ghee or oil on top but you really will not need it if the proportion of water is correct and you made sure that the dough didn’t feel or look dry when kneading. The dough will stay moist during rest time but starts losing moisture after 30 minutes. So if you are not planning to make rotis right away, place the dough into an air tight container with lid and refrigerate.
When ready to make rotis, uncover and divide into equal portions. Approximately.(Note: If you refrigerated the dough, take it out 10-15 minutes before and let sit on kitchen counter)
Take each dough portion between palms of your both hands and roll to make as smooth balls as possible. Flatten the balls. Get some loose atta on to the dish. Its time to make rotis!
Roll and cover each ball in the loose atta and place on a smooth rolling stone or pastry board or kitchen surface. Flatten out lightly on edges using tips of your finger. Using a rolling-pin, start rolling the dough to a flat circle.Dust the board or the roti as and when required when rolling. Initially, you will need to dust more but it will get easier as you continue.
It takes practice to get the perfect circle shape. Even if you don’t get perfect rounds its okay, it doesn’t affect the taste. The trick to roll perfect rotis is that when after 1-2 minutes into rolling the dough it should also be moving in circular direction by itself. If its your first time, this might not happen but remember practice will make you better and better each time. If not, you can move the roti yourself to roll and evenly flatten from all sides to get a 6-7″ round.
Another tip to get thin edges of rotis is that towards the last 15-20 seconds of rolling, your rolling-pin should be half on the board and half of the roti as you roll.
Meanwhile, place a tawa (griddle), I use 12″ cast iron on to heat up on high. Keep the box lined with kitchen towel near by to store rotis. When the griddle is hot, flour one of your hands and carefully, lift the roti.
Place the rolled roti on the hot tawa. Cook it for 30-40 seconds (this time will depend on thicken of your roti too) on first side,just so you see the surface changing color or trying slightly. I would say about 25% cooked.
Flip using kitchen tongs and let cook on the griddle on the second side for another 30-40 seconds. You might or might not get charred dots but do not cook on griddle for too long else the rotis will dry out.When you cook on the second side, you will see that little puffs coming up on the surface.
Lift the roti with tongs and place it on open flame on the first side directly on fire and very lightly press with tongs to help it puff.Let puff and get charred on first side. About 10-15 seconds.
Flip and repeat for the second side. If you storing rotis, you should not let it brown too much else it will dry up. Some people like crispy and chewy rotis, so you can char a little longer to liking.
In case you do not have electrical stove, you can puff up the rotis on the griddle itself. Once the second side is cooked, reduce the heat to medium and gently start pressing the roti with a soft kitchen towel on all side. It will puff up.
Smear ghee on the hot rotis and server right away or store then wrapped in a kitchen towel. I line the kitchen towel with a small piece of paper towel, this helps in preventing them from getting soggy.
In case you want to freeze the rotis (yes it can be done), make all the rotis and let them cool down to room temperature wrapped inside the towel. Then stack them on top of each other with a large piece of wax or parchment paper in between.
When wanting to use the frozen rotis, thaw them in the fridge and warm up on high for 8-10 seconds in the microwave.
Roll the dough very well and as evenly thin as possible.This helps in puffing up the rotis.
Store the leftover dough in the refrigerator for not more than 1-2 days in an air tight container.
If you are wanting to serve rotis later in the day, you can make ahead them. In this case, add 2 tbsp of melted ghee while making the dough.They will remain soft.
The thought of eating steaming rice mixed with thick, chili hued masala from the curry fills me with as much joy as that of a kid waiting upon a bowl of macaroni & cheese. In our house, a weekday suddenly turns exciting when its egg curry for dinner. It is not an immensely difficult meal to prepare and trust me it spoils your taste buds given how quick it is ready to serve. I use my basic masala recipe with a few whole spices added in.
The husband can live on eggs and for me, particularly at this time of the year when the evenings are colder, diving into a thick tomato gravy with redolent of kasuri methi and warm tones of ginger is enough to drive me hungry out of turn.
In India, egg curry is an immensely popular dish. Usually, hard-boiled eggs are thrown in the home specific curry recipe and served as a protein side to the meals. The recipe varies from home to home as well as region to region. The north indians mostly prepare it in a tomato – onion base while the south indian version is done with coconut & curry leaves.Few regions use a mustard paste base and fry up the lightly hard-boiled eggs before dunking them in the sauce.It is commonly served as a side to flatbreads or plain rice.
My mum always used to add fresh peas to the gravy but the husband prefers potatoes so I started making it that way. If you get a chance, fresh peas, sweet and tender beautifully balance the heat of the spices but potatoes taste quite delicious and comforting too.You can use just eggs too depending on how you like it. The gravy is very flavorful with normal day-to-day spices used in and comes together quickly while the eggs boil.
Ingredients (Serves 2-3)
1 generous pinch turmeric powder
1 medium potato, peeled and cut into halves or quarters
3-4 tbsp mustard oil (substitute with canola/grapeseed oil)
1 green cardamom, cracked open
1/4″ cinnamon stick
1/2 cup finely chopped onions
1 small garlic, finely chopped
1/2 tbsp finely chopped fresh ginger (adjust quantity to taste)
1 cup tomatoes, finely chopped (slight sour variety)
1 tsp coriander powder
1/2 tsp red chilli powder (adjust to taste)
1/4 tsp turmeric powder
1/8 tsp garam masala
1/4 tsp amchoor (dry mango powder)
1/2 cup water (or more depending on desired consistency)
1/2 tsp kasuri methi (dried fenugreek leaves, skip if you do not have)
Fresh cilantro to garnish – as much as you want
Hard Boil the eggs. I use this recipe to get perfectly hard -boiled eggs.
Peel the eggs, slit (but not all the way through) them using a sharp knife and rub them with a generous pinch of turmeric powder and let sit.
In a heavy bottomed pot, add the oil and heat on medium – high till you see faint ripples on the oil surface.If using mustard oil, you will need to heat it a little longer till to do away the raw smell.Reduce heat to medium. Add the cardamom and cinnamon stick and let crackle for 10-120 seconds. Add the finely chopped onions next and cook them till golden brown. About 6-8 minutes.
Next, add the garlic & ginger and cook for 1-2 minutes till you start smelling a nice aroma.Reduce the heat to low and add the tomatoes next along with coriander,turmeric,chilli,garam masala & amchoor powder. Start to cook this masala on low heat. After about 3-4 minutes add the potatoes, cover and cook the masala till you see the oil separating on the sides of the pan. About 8-10 minutes. In between, if you see masala sticking to the bottom of pan, add some water. .This slow cooking is very important to develop flavors and color of the paste, do not rush.Allow the masala to reduce till it acquires beautiful reddish to brown color and the potatoes are 90% done.
Add the turmeric rubbed eggs to the pot, sprinkle the kasuri methi, add more water (if you want a thinner gravy),cover and let cook for another 5-7 minutes. Put off the stove and let sit at least 2 hours before serving.
ChandaniChowk,one of the busiest area in Old Delhi has been around for more than three centuries. Wiki tells me that all the merchants & invaders who ever crossed the walled city flocked past it,thus speaking volumes about its popularity and worth. The congested lanes dotted with shops selling linen,clothing, jewellery, books, electronics, footwear and what not turn so busy after noon,the peak time when the wholesale dealings begin that you could skip a breath trying to carve your way past them. Being in hurry is a way of life in this part of the city which is eternally teeming with people but has something to offer to everybody who lands here.
For me, the area is one of the best places to shop and eat if you happen to be in Delhi. It has a charm, a retro yet modern feel which is missing inside the food courts & malls.However, it is quite unfortunate that I caught on to the magnificence of the area quite late. I remember my first time there with dad and how claustrophobic I felt. In an effort to catch the glimpse of the sky, I looked up and all I saw were a cacophony of electric wires and the countless birds sitting on them, the rows of laundry sun drying and dilapidated balconies of houses, spaced at arm’s length from one another.
It was again during school years that I visited the place for our book hunting and chaat (street food) tasting hangout with friends. In those years, the Delhi Metro was still in the works and reaching ChandaniChowk from my home meant commuting through a couple of buses to a central point & then either hopping on to a rickshaw or walking down to your destination.It took effort, a whole lot of it.
I thronged the area much more during my pre wedding months, the place is a heaven for women interested in shopping for bridal gear and mom and me really looked forward to our Saturday shopping trips.We used to catch the morning metro as early as possible to get there and finish by noon before the shopper frenzy started.
For obvious reasons I skipped breakfast on those days.The food choices were unlimited and dreamy.We ate a different thing at a different eatery each time. It was on one of those trips that I discovered Chole Paneer from a street side eatery, served with ribbon thin onion rings and puffy bhaturas (fried flatbread) and hot, really hot pickle. It is fit to be the best chickpeas dish I have eaten in a long long time.Oily, spicy and creamy from soft melt in the mouth chunks of paneer, I am already salivating as I write this after so many years, so you can imagine what I mean here.
Over the years, I have come up with a recipe which (sort of) caters to the needs & tastes of my family – the husband doesnt want the ‘yellow’ from turmeric and if he had his way he would pick out the paneer too. I like how the lightly mashed chickpeas pick up the milky richness from paneer and would not give up on that ever! Although in the real world, I serve it with naan or kulcha,I bet they are no comparison to those oil drenched soft bhaturas!
When I posted the pictures of these noodles on Instagram, a few of you asked for the recipe. Well,to be true these are such a casual thing in my kitchen on days when I am a lazy ass to cook that I never cared to put together a recipe. There is hardly any fixed way I make these noodles because in real, I toss them together with any kind of vegetables, protein or spice mix I can lay my hands on from the refrigerator or kitchen cabinets. However, they always leave us wanting for more. I always end up telling myself to-make-a-larger- batch-next-time.The leftovers are better than freshly made,something so typical with asian flavors. I don’t even remember how and when these became a regular in our kitchen, but now they are usually a mid-week dinner and lunch the following day. For the last few of times I am noticing that our little girl is reaching out for a couple of strings so I make a chili and soy sauce free version for her. Looks like these are slowly lining up to be a family favorite.
You know the thing about noodles – thin or thick, whole wheat or buckwheat, stringy or tubular, hand pulled or knife cut, I have hardly met anyone who doesnt like these little carb packs. There is no denying the versatility with which they marry vegetables, meat, seafood and soak up any kind of sauce you toss them with.Most of the time you will find me mixing them with a tomato based sauce loaded with spices which is a typical example of the kind you will find on indian streets.
I kept it really simple and quick in this one. It hardly takes 15-20 minutes for the dish to come together.The garlic and fresh green chillies are the star flavors here and a touch of garam masala rounds it up with a spicy note. Sometime I add shredded roasted chicken or sautéed shrimp but mostly quick scrambled eggs. You could serve this alongside gobi manchurian and chicken in hot sauce or just as it is.
4 scallion stalks (green & white part chopped separately)
1.5 cups shredded vegetables (I used cabbage, carrots, green/red bell pepper)
3 tbsp sunflower oil (Use any neutral oil)
1.5 tsp dark soy sauce
1/4 tsp garam masala
1/2 tsp fresh ground black pepper
1-2 tsp white vinegar (adjust to taste)
Salt to taste
For the Eggs
1 teaspoon oil
Salt & black pepper to taste
1 tsp fresh cilantro, very finely chopped
Cook the noodles as per package instructions. Drain, wash with cold water and rub thoroughly with both & 1 tsp regular and sesame oils and set aside.
While the noodles are cooking, you can prep the vegetables and chop the onions.Also using your mortar & pestle coarsely grind the garlic. Slit and half the green chilies or finely chop them depending on the heat level you prefer.. You could seed them if you like.
Beat the eggs thoroughly and add the salt, pepper and cilantro.In a small pan, heat up 1 tsp oil and on very low flame, cook the eggs stirring continuously. The eggs should be cooked such that they are not loose or runny.Set aside in a small bowl.
In a wok, heat up the oil to medium high. Take off the heat,add the garlic and slit green chilies.Cook for 20-30 seconds till you smell a nice aroma (this is important) and see blisters on chili skin and they crackle. Take care not to burn the garlic.
Return the wok to the stove and add the sliced onions and white parts of the scallions. Cook for 2-3 minutes on medium high till the onions begin to soften but do not brown. Add the vegetables to the wok and a pinch of salt. Saute for another 2-3 minutes till the vegetables are lightly coated in oil and soften a bit.
Next,reduce the heat to very low, add the noodles to the wok along with green parts of scallions, soy sauce, garam masala and black pepper. Toss well so that the noodles are coated well. Check the salt and adjust. Let cook for 1-2 minutes till the noodles are just warmed through. Put the stove off. Add the vinegar and the cooked eggs.
Toss well and let sit for 20-30 minutes if possible else serve right away.
For years, a crisp, cold glass of lassi laced with bits of cardamom and as thin a consistency as water was the first thing we had in the morning before leaving for school. I did not remain much of a lassi person since then but that lightly sweet,frothy yogurt done with a hand churner was definitely a special childhood thing.
On few days we would have dalia (wheat groats) with warm milk, really mushy and mostly resembling nursery foods but still comforting from the scent of whole cardamom pods which the groats were boiled with. The selection of cereals now available in the stores was not how things were then and I feel that it was better, you could admire and enjoy wholesome foods. Slowly,I moved on to a quick bowl of cornflakes drizzled with honey before leaving for work or for a change a spiced almond paste mixed with cold milk. Somehow,cereals always remained an essential part of my breakfast. There is something comforting about (hot or cold) cereals in the mornings. A night before, I try to prepare steel cut oats,buckwheat/millet groats for next morning. It gets so easy to start the day with right kind of grains.That wholesome protein and carb boost at the start of day is what I always try to go with. The other day,I was chatting with mom about choices of wholesome breakfast for my daughter and she mentioned this quick & easy choora (flattened rice) with dahi (yogurt) as an option. It seemed very doable and knowing little A’s love for them, I made a big bowl with mashed mango for her. I could barely describe the mess she created with mangoes but looks like it hit the right spot with her. Even I loved it a LOT.
Beaten or flattened rice (poha) which is very popular in India for making trail mixes,lightly tempered pilafs for breakfasts and for desserts too.Even though it is more popular in central and western parts of the country but now everybody is catching up to this healthy option. This recipe comes from the state of Bihar where they start the day with a big bowl of this. I should not call it a recipe but since we are enjoying it so much for cold breakfast and occasional snacking, it needs to make an appearance here. There is barely any recipe since you put together your bowl with as much of whatever you want,the only catch is using the right kind of flattened rice since there is no cooking involved. There are quite a few varieties available in the stores and online just buy the thinnest one you can get. Sprinkle your yogurt bowl with any kind of fruits, nuts or toppings you like and sweeten with just about anything. I like mashed or cut up mango with cardamom, topped with chia seeds and some roasted seeds and dried fruits. Hope you enjoy this naturally gluten-free, fuss free and most of all a no cook breakfast which has the right amount of carbohydrates and proteins for you!! What’s more – mom says its cools the stomach, particularly during summer months.
1.5 cup plain greek yogurt,cold (you could use flavored ones too)
1/4 tsp cardamom powder (or use vanilla)
1/2 cup poha (thin variety flattened rice)
1-2 tbsp coconut sugar (or any sweetener of choice to taste)
Nuts, Seeds, dried fruits etc of choice
Peel the mango and puree it in a food processor. Or you can chop it.Set aside.
Mix the greek yogurt with cardamom powder.Set aside.
Place the flattened rice in your colander and sprinkle water over it till it is just about moistened. Don’t use to much of water else the poha will get soggy & lumpy. Set aside for 3-4 minutes. Fluff up and loosen grains gently with fork.
In a bowl, place half of the yogurt and put the soaked flattened rice over it.Sprinkle with coconut sugar (or whatever sweetener you are using). Top it with rest of the yogurt, mango puree and seeds/nuts of choice.
Alternatively, you could layer the yogurt and chivda in a mason jar/tumbler. Serve cold immediately.
Just play around with the quantities of yogurt & poha to get the consistency you like.
Use thick coconut milk or dairy free yogurt for a vegan version of this recipe.
Do not stir the yogurt too much once you have added the flattened rice.
Adjust the quantity of yogurt if you feel that the poha is on a dry side once you put the bowl together.