Sunday, August 9, 2009
K. Shah 23 comments
Know What You Eat:
Millet: It ranks sixth most important grain in the world. This nutrition packed, mildly flavoured millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates. Millet is tasty, with a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium. Yes it is GLUTEN FREE.
Bajri Rotlo / Millet flour flat bread is one of my favourite Indian bread, as its very nutritious and one rotlo can be sufficient for a person eating 4-5 rotis...that saves time isnt it...lol....Not to forget Rotlo with Jaggery is a super high iron food for the anaemics. Many variations can be done using, millet, sorghum, corn, green moong flours, but to make it in a traditional way is a real challenge, (flatenning it between palms with a dough which lacks enough gluten "elasticity") and I was not
good at it..did tried it earlier, but the final product comes after playing around 10 - 15 mins..and thats a looottt of time for me to invest after making one flat bread...of course, I am talking about when I was "not good at it"..But my grandma passed a very good trick to make all of these in just a jiffy..The secret is add a bit of whole wheat flour, so you can actually roll it out with a rolling pin, and avoid frustrations in this hot summer standing in kitchen for hours with hot griddle..o0o00o..Thanks "Nani"(granny) that helped me very much. And Hey you know what...ever tried millet flour flat bread curry OR to be more precise.. Millet flour flat bread strips in yogurt sauce...sounds yummy, super-healthy, one meal dish, intersting ??? Try it you will definately like it. I usually make these bread in the morning, and cook it in the yogurt sauce in the evening...
How to make Bajri Na Rotla
1 C Pearl Millet flour
1-2 Tbsp of Whole Wheat Flour ( do not add whole wheat flour if you desire a gluten free bread)
Ghee to spread over, once bread is done.
Water to knead dough
Salt to taste. (optional)
1. Sieve together flour and salt.,add a little water at a time, knead into a soft pliable dough,for atleast 2-3 minutes till it becomes smooth.
2. Take a pingpong ball sized lump of dough, form a ball and dust it in dry bajri (millet flour).
3. Roll one rotlo about 6 " in diameter on a rolling board, using adequate dry flour to dust as you roll.
4. Dust off excess dry flour & place it on warm iron / non-stick griddle.
5. Sprinkle a few drops water and brush to coat this bread evenly on the top, now flip and allow wetted side to cook till spots form.
6. Invert on direct gas flame, using tongs to hold & roast it evenly till brown spots appear.
7. Serve hot with any desired vegetable dish or dal, I like it with Jaggery.
"Vagharelo Rotlo" / Flat bread Curry (Mighty Millet flour flat bread strips in yogurt sauce)
4 Rotlo (millet flour flat bread)
1-1/2 C Yogurt
2 tsp Besan ( Bengal gram flour)
Water to dilute
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala powder
1 tsp coriander-cumin (dhana-jeeru )powder
lemon juice acc. to taste
Sugar / Jaggery acc. to taste.
1 Tbsp Cilantro, Chopped.
1 Tbsp Olive / Canola Oil
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
2 Slit Green Chillies
Few Chopped Curry Leaves
1/4 tsp Hing (Asafoetida)
1. Mix yogurt and besan (gram )flour & add approximate of 1-1/2 Cups of water to dilute this mixture, whisk it without forming any lumps.
2. Heat oil in a wok, add mustard seeds, as it spluters, add cumin seeds, curry leaves, asafoetida, then pour above yogurt + besan mixture to it, while constantly stir it.
3. Bring it to boil, add the rest of the ingredients, stir it, and now with your fingers tear apart the flat bread you made into medium small pieces just like size of potato chips, and put it in this boiling yogurt sauce.
4. Once you add flat bread pieces into this sauce, stir it and put the flame off. Let it sit for a while, as these bread pieces will soak up all the sauce, leaving behind some gravy. Thats perfect consistency.
5. Its ready to serve hot, with some sprinkle of chopped cilantro.
Its been such a pleasure to know, that our fellow blogger friends, like what we make and post here...and all the more better that they try to make it... i-Raw has
Thanks i-raw, we are truly honoured, and do remember that you gave the dish name as - "A2Z's Stuffed Eggplant Curry", We truly appreciate that gesture as well.