Thursday, 30 May 2013

Wheat and Barley Roti

Wheat and Barley Roti
I often wonder if I am over indulging in wheat, considering I eat wheat flakes for breakfast and then rotis for dinner, lunch is strictly rice though. Somehow, maybe because of my south Indian origin, it is not easy without rice for atleast one meal. Anyway, point is make conscious effort to diversify ingredients. One of those that I try to include is barley and as I am not a soup or broth person, I need to find other ways of including this grain. Barley is said to provide our gut with fibres that encourage good bacteria to thrive and thus crowd out bad bacteria. The fibre also helps keep blood sugar on check, especially for diabetics. Drinking barley water every day is said to help detox the urinary system. My grandmother would also say that barley water helps lower fever as well. It is also good for lactating mothers as it helps improve milk production. With so much goodness, how would you add this to your diet? Well, for me rotis is a viable option. I must admit that I have tried barley roti in the past but miserably failed as the flour was not the best, atleast in hindsight. It looked too fibrous and coarse. Years later, I tried to grind my own barley flour in the mixie and tried the roti and it came out well. You cannot say it has barley in it unless I tell you. Here is the recipe…

1 ½ cups whole wheat flour
½ cup barley flour
Salt to taste

Mix the flours together and add required salt. Add hot water (you may need about a cup) and mix to make a soft dough. Knead as much as you can and add little oil. Rest the dough for atleast an hour and divide into smaller balls

Roll each ball into chapattis and cook both sides on hot tava. Bubbles will begin to appear on bottom side, flip. Again bubbles will begin to appear, let them get bigger, keep pressing down. Then flip again aand press down, roti will puff up. Smear some ghee/butter on top

Serve warm

Monday, 13 May 2013

Oven Roasted Aloo Jeera

Oven Roasted Aloo Jeera

It is only Monday today but I am so exhausted and the rest of the days are quite busy at work. Hope I find some strength from somewhere. Today has been so demanding at home as well that I could not even cook much. Anyway, enough of my rant as it does not do any justice to this yummy dish. Potatoes can save the day when one does not have strength or motivation to do much cooking and this dish is ideal anytime. I would suggest this be served fresh from the oven to enjoy most of the flavor  You can add any other spice powders you may like but here is my simple recipe...

3 large potatoes, cubed
1 generous teaspoon cumin seeds
1/2 teaspoon chilly powder
1 tablespoon chopped coriander leaves
Salt to taste
Turmeric powder
Cooking oil

Put the potato cubes drizzled with some oil in an oven proof dish and cook at 180degC for about 15 minutes, stirring in between

 Once the potatoes are almost done, add salt, turmeric powder, chilly powder. You could either add the cumin seeds straight away or temper it in some oil until it just begins to brown. I do the latter as it is more flavourful. Drizzle bit of oil and roast for further 8-10 minutes

Add the coriander leaves and it is ready!

Wednesday, 1 May 2013

Wholesome Red Velvet Cake

Wholesome Red Velvet Cake

I am guessing most kids like cakes, not necessarily ideal though. My child is no exception but I have always made him aware that cakes can be junk food and do harm over time. I do not like to keep him away from indulging but like to keep it least harmful and where possible, try to make it healthy. I have tried to include millet, wholewheat and with help from some refined flour, this cake is super moist and soft (hopefully the clicks show that). It does make quite a good snack and is quite filling. Having said all that, it is not just for the kids, it is equally enjoyable for adults as well. Here is the recipe...

¾ cup beetroot puree
¾ cup self rising flour
½ cup wholewheat flour
½ cup ragi flour
1/3 cup sunflower oil
½ up brown sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 bar of dark chocolate, broken into pieces
About 4 teaspoons coco powder
1/3 cup milk
2 tablespoon yogurt

Beat together sugar, beetroot puree, oil, milk and yogurt then add vanilla extract

Sift the flours, baking powder and coco powder together and add to wet mixture

Add about 2-3 tablespoons water and make a batter, add the chocolate pieces, mix and put into well lined and greased cake tin

Bake in preheated oven at 180degC for about 20-25 minutes. Skewer inserted will come out clean.