Aashirvaad MultiGrain Aata Chapati - additionally enriched with Flax seed meal and Soy flour. {How to pack and freeze rotis?} --- (Recipe for Healthy Roti / chapati / Poli -- Formula -1)

Now we get variety of  multi grain aata bags from India. I have tried all the brands  but none of them have good ratio of multi grain flours, still  that  mild addition of different grains brings good taste in  rotis. I always keep one bag  of multigrain aata for preparing variety of parathas. Today I  made rotis with Aashirvad multigrain aata  by adding  flax seed meal and soy flour for extra enrichment. I am sharing the formula and few images of Roti. I experienced more ease while rolling and rotis were very soft and tasty.

Ingredients :

• 4 cup Aashirvad multi grain aata
• 3 tbsp flax seed meal
• 4 tbsp soy flour
• 2.5 cups water
• 1-2 Tb.spoon oil
• 1/2 Tspoon salt

Note :Few times I have added 5-6 tbsp ragi flour to above formula, that brings nice Bhakari like taste.

How to prepare Multigrain Roti dough in food processor :

Mix 3tbsp flax seed meal, 4 tbsp soy flour,  1/2 tsp salt with 4 cup Aashirvad multi grain aata in a food processor. Run on low for one minute, Increase speed to medium and start adding water. Pause for few seconds after adding one cup water. Continue adding second cup. Now increase speed to high and run food processor until dough starts to  form. Add half tbsp oil,  run for 30 seconds. Now  add 1/4 cup water, dough will get more softer, pause and check consistency. Now go on adding tsp water at a time. (I totally added 2.5 cup water.) Finally add little more oil and run food processor for one minute or until proper dough ball is formed. This flour consistency is extra fine so there is chance that dough might stick to the sides of food processor. Pause and try to settle dough with hand and run food processor again, if required pour little oil to enable dough move easily inside the food processor. Remove dough from processor and merge together by applying little oil over your fingers and palm. Make 25 dough balls. If you need smaller rotis then  make upto 30 dough balls, cover them with plastic cling wrap. I rolled each roti  little  over 7 inch diameter in size.

Rolling and Frying rotis :

I rolled rotis on  the wooden kitchen counter, extra space enables me to roll bigger size rotis. I used mix of maida and rice flour to dust roti dough ball. I rolled each roti until it reached size of 7 inch diameter and fried them over hard anodized non-stick square shaped griddle without applying/spraying oil.

How to pack, store,freeze roti / Chapati in a plastic cling wrap.

Extra rotis I stacked in a bundle of 15, covered it tightly with plastic cling wrap. Pull around 20 inch sheet of cling wrap over counter top or plane surface, place rotis in the center leaving  equal size of wrap on four sides. First pull right side wrap - cover it over rotis,  then pull left  side extra sheet of cling wrap in the center, press it tightly removing trapped air. lastly bring  top and bottom cling wrap over rotis. This way it seals all rotis perfectly inside cling wrap. (Check picture below) Place this pack inside one gallon size ziploc bag and refrigerate. This method works storing for one week. For longer storing time freeze it in freezer section. Rotis stay good over one month. When you want to eat, bring roti pack to room temperature, place single roti over paper towel in a  microwave, heat for 10 seconds and enjoy soft roti. If your cling wrap is heat proof then you can place entire packet and heat for  30 seconds, turning packet after 15 seconds.

Roti/Chapati pack wrapped in cling wrap to store in fridge.

Chapati / Poli / Indian unleavened Bread

Below is the image of my lunch plate, after preparing rotis I ate with stove top Egg bake masala and few pieces of raw onion. This is very interesting egg dish my mother used to cook which is similar to Chakchouka  dish from Tunisia and Algeria, also Israel it is known as Shakshouka. Eggs are directly broken over masala base made with onions, tomatoes and fresh ground garam masala and cooked over very low flame until eggs are cooked.

Mix Vegetable stir Fry with Capsicum, Snow peas, Snake gourd, Corn. {Combination of naturally sweet tasting veggies.}

This  sabji I cooked for today's dinner, packed with multiple vegetables that are naturally sweet in taste. I added half a cup of corn just for color contrast , that added even more sweetness. No masala is used, it is stir fried with sauteed onions and green chilies. Final garnish is done with fresh grated coconut and chopped cilantro. This is easy and flavorful Bhaji recipe for every day Indian meals.

Ingredients :

• 1 Capsicum - medium size cut into 1 inch pieces. (1.5 cup yield)
• 1 Tender snake gourd - slice into 1/4 inch thick ring shape (1.5 cup yield) Discard hard over grown seeds.
• 15-20 snow peas - slightly chop out both ends, cut into 1/2 inch pieces (1.5 cup yield)
• 1/2 cup corn kernels ( I used frozen corn)
• 1 medium size onion - finely chopped
• 2 Green chillies - finely chopped
• 1 T.spoon oil
• 1/2 cup freshly grated coconut
• 3/4 cup fresh chopped cilantro.

Method of Cooking sabjee

1. In a medium size heavy gauge pot heat 1 tsp oil, add chopped onions - saute until they turn soft and shiny, about 6-7 minutes.
2. Add sliced  snake gourd (Padwal) rings along with chopped green chilies. Mix with onions, stir fry over high heat, stirring often for 2-3 minutes. Pour in half cup water, continue cooking for 4-5 minutes over medium heat with lid covered.
3. Once snake gourd is partially tender, add capsicum pieces. Continue to saute over medium heat for 3-4 minutes. Do add some water if all liquid in the pot dries out.
4. Now add sliced snow peas, frozen corn kernels, salt. Mix well, continue to saute for another 6-7 minutes over medium heat, stirring often.
5. Sprinkle 1/4 cup fresh grated coconut, 1/4 cup chopped cilantro -  Mix and saute for one minute. Shut off the heat, allow it to cool for 10-15 minutes. Finally garnish with remaining coconut and cilantro. Serve with daily meals or just enjoy bowl full of sabji.

Canned Navy beans Curry with Beetroots and freshTomatoes. Infused with Hara Dhania/Cilantro and tempered with Jeera/cumin.

One weekend in August  I made this quick canned navy beans curry/usal  for lunch. I infused it with cilantro by using finely chopped stems and leaves, also added few pre-boiled beetroot chunks, generous quantity of fresh roma tomatoes. Finally tempered it with cumin Tadka. Few enhancements made this canned navy beans curry colorful, interesting and healthy.

Ingredients :

• 1 Can  of  Navy beans - drain off can liquid and thoroughly rinse beans.
• 1 medium size onion - finely chopped
• 3 small Roma Tomatoes - cut into small dice.
• 3/4 cup diced and pre-boiled beetroot pieces
• 1.5 inch piece of ginger - coarsely crushed
• 2 green chilies - finely chopped
• 3-4 cloves of garlic - coarsely crushed
• 1 Cup tightly packed chopped Hara Dhania / Cilantro leaves
• 2 Tb.spoon - very finely chopped cilantro stems
• 1 Tb.spoon - oil + 1 T.spoon for tempering
• 1 T.spoon Jeera / cumin seeds
• 1/2  T.spoon - your most favorite pre-ground masala powder.
• 2-3 cups water

Method for cooking Navy beans curry / Usal :

1. Thoroughly rinse the navy beans of their  can juice. Drain and Keep it aside.
2. Cut one small size beetroot into 1 cm size cubes, 3/4 cup yield. Place cubes in a bowl with water, add little salt and boil for 6 minutes in microwave. Drain out liquid. (save it or just drink it up.)
3. Combine ginger, garlic, green chilies - crush to coarse texture without adding water, alternatively you may chop chilies and use microplane grater to grate ginger and garlic.
4. Heat 1 tbsp oil in a medium saute pan over medium heat. Fry onions until they turn transparent, about 6-7 minutes. Add crushed mixture of ginger-garlic-green chilies, saute for 1 minute.
5. Then add chopped tomatoes (reserve half cup quantity for later use) and  2 tbsp finely chopped cilantro stems. Continue to saute for 3-4 minutes until tomatoes turn soft.
6. Now add 1/2 tsp masala powder of your choice, saute for one minute then add pre-boiled  beetroot cubes along with drained navy beans. Add 1.5 cup water and allow it to simmer over medium heat for 3-4 minutes.
7. Add reserved chopped tomatoes, add salt, adjust curry consistency by adding little more water. Sprinkle half the quantity of  chopped hara dhania / cilantro. Continue to simmer covered for 6-7 minutes.Reduce heat to low and prepare Tadka.
8. Tempering/Tadka - Heat 1 tsp oil in a tiny pan, don't heat too much. Test heat by adding 4-5 cumin seeds, if they sizzle and don't get quickly too dark means oil is hot enough. Add one tsp jeera/ cumin seeds, sizzle for 15-20 seconds. Once they slightly turn darker; quickly pour tempering over curry. Add  one ladle full of curry in tempering pan, swirl around and pour back to the curry pot. Mix well, continue to simmer over  medium low heat for 2-3 minutes. Shut off the heat. Garnish with remaining chopped cilantro before serving  with rice or roti or enjoy as a soup with dollop of butter, Ghee or extra virgin olive oil.

Navy Beans curry with beetroot and tomatoes.

Curried Navy Beans.

Images and video of female American GoldFinch eating boxwood basil seeds, Amaranth/Thotakura Seeds and Black-Eyed susan flower seeds.

Since last few days one pair of American goldfinch is visiting my patio garden to pick  seeds from  boxwood basil plant and Amaranth plant (thotakura/Maathachi bhaji). Both the plants are placed close to my patio door and I am able to see them from living room through patio glass door. Every day these birds make two or  three rounds to pick seeds, they smartly cling to the plant from different directions.  It was fun to observe this pair of American goldfinch while picking seeds. After picking Amaranth and basil seeds, they will jump over to black-eyed susan flowers. Enjoy few pictures of male and female American Goldfinch and one Video of female goldfinch  captured while picking boxwood basil seeds.

Female GoldFinch clinging to Amaranth plant for picking seeds.

Male yellow Finch is beautifully clinging to Amaranth plant.

Video of American GoldFinch picking BoxWood Basil Seeds.

Female goldfinch is  gripping  over black-eyed susan flower to pick seeds.

 American GoldFinch (Carduelis tristis) Eastern Goldfinch / Wild Canary

Female American goldFinch sitting amid  boxwood basil bloom.

Male American goldFinch

Maathchi bhaji

Boxwood Basil Plant before blooming.

Amaranth / Thotakura - Green leafy vegetable

Golichi Bhaji...Purslane stir fry with Chayote and Tofu cubes. [Tofu Recipes-2] Growing edible weed Purslane in the Pot.

I was delighted to see  Purslane in one of the local Indian grocery store, in India we used to eat Purslane vegetable (know as Golichi bhaji) regularly.  Purslane is sold here almost year round and comes in two varieties , one is full green and another one has little brown and red shades on the stems and leaves. It has mild sour and salty taste. This succulent Purslane is very rich in  omega-3 fatty acids, vitamins and minerals, anti-oxidants. Purslane has high oxalate content so consume reasonable portions duly cooked. Below I have given two recipes for Purslane, one is Purslane subzi with chayote and tofu, another one is basic purslane stir fry with sauteed onions and garlic.
Published on 19th March-2013.

Purslane leaves/ Golichi Bhaji/ Portulaca oleracea

Ingredients :

• 1 bunch of Purslane - separate stems and leaves.(yield around 3 cups chopped)
• 1 large size Chayote - cut into 1/2 inch cubes (1.5 cup yield)
• 200 gm - extra firm tofu - cut into 1/2 inch cubes.
• 1 medium size onion - finely chopped
• 2-3 green chillies - finely chopped
• 8-10 Cloves of fresh garlic - sliced lengthwise
• 1/2 T.spoon - Turmeric
• 1 Tb.spoon - oil

Method of cooking Purslane stir fry with Tofu and Chayote :

1. Pluck  stems, discard Purslane roots. Separate stems and leaves, (scroll down to check images) thoroughly wash under running water, place in the basket to drain out all water. Chop stems and leaves separately.
2. Peel Chayote skin, remove seed, cut into 1/2 inch cubes. Place cubes in a medium size bowl filled with water. Boil for 6-7 minutes over high heat. Do not add salt to retain natural sweetness of chayote. Drain water, keep boiled chayote cubes aside.
3. In a medium size pot, heat 1 tbsp oil. Add finely chopped onions, saute over medium heat for 6-7 minutes, stirring often. Add sliced garlic, chopped green chilies saute for one minute.
4. Now add chopped stem portion, saute for 3-4 minutes. Add chopped leaves portion along with 2-3 pinches of salt, 1/2 tsp turmeric powder, mix well and continue to saute for 2 minutes.
5. Add boiled Chayote pieces,(check image below) mix well. Let cook for 2-3 minutes. Lastly add tofu cubes. Slowly mix  by using wooden spoon. Sprinkle some more  salt, cook for 3-4 minutes.
6. Serve with rice, roti or just enjoy bowl full of Choyte-Tofu-Purslane stir fry. You can use this stir fry as sandwich/ panini filling.

Luni bhaji/ Nunia shak /Ghol Bhaji /Lunia shack/ Verdolaga

While cleaning separate stems and leaves.

Adding pre-boiled Chayote chunks to Purslane saute.

Golichi bhaji with chow chow and Tofu

~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~

Recipe for simple Purslane stir fry

Clean Purslane bunch by cutting out root portion, pluck tender stems and leaves. Rinse well under running water, pat dry. Chop stems and leaves separately.

In a open saute pan, heat 1 tbsp oil,  add chopped  onions, saute for 6-7 minutes until onions are soft. Add 5-6 minced garlic cloves, chopped green chilies, saute for 1 minute. Next add chopped stems first, saute for 3-4 minutes then add chopped Purslane leaves, salt, cook open for 5-6 minutes over medium heat stirring often. Serve with rice or roti.

Few variations you can try : You can season with cumin tempering. Cook like south Indian Thoran. Add small dices of pre-cooked potatoes. Add pre-boiled skinless split moong dal. Enhance sundal recipes by adding Purslane greens.Cook simple Tadka dal with Purslane. Prepare purslane fritters/pakoras. I will add these recipes in future.

Simple Purslane stir fry with sauteed red onions.

To grow Purslane in the pot just insert few 5-6 inch stems.

This Pursalane plant rose up in the pot with few fallen seeds.

Chayote, Tofu, Purslane Saute.