Gobi Missi Roti | Cauliflower flat bread with Potato Mint Raita

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My little one is growing up fast and her eating habits have gone from bad to worse. She refuses to eat any vegetable or meat, all that she wants to eat is plain rice with ghee or plain chapathi. It takes a lot of effort to feed her even fruits. As always I try to outsmart her by adding veggies in her food that she cant pick and throw. Recently when I was flipping the channels on TV I stopped to watch the recipe of missi roti on some healthy cooking show and it sounded quite nice. I adapted the recipe from there and made this cauliflower missi roti by combining wheat flour, gram flour and grated cauliflower. I then added small quantities of palak (Indian Spinach) , Methi (Fresh fenugreek leaves) and coriander leaves to make it more healthy. It was so delicious and polished off quickly.

Cauliflower contains a lot of vitamin C and when cooked with wheat flour and gram flour it makes a complete and healthy dish. It's an ideal dish to serve kids who are picky eaters. If you are looking for recipes with cauliflower, it's a go to recipe thats so delicious and easy to make.

Ingredients:

Grated cauliflower: 1 cup
Fine chopped Onion: 1 cup 

Whole Wheat flour: 1 cup

Gram flour: 1/2 cup
Fine chopped Green chillies: 2
Red Chilli powder: 1/2 tsp
Cumin powder: 1/2 tsp
Asafoetida /Hing: 1 big pinch
Chopped Coriander leaves/Methi leaves/Palak leaves: 2 tbsp each
Salt to taste

Method:
 1. Add grated cauliflower, finely chopped onion, green chillies, red chilli powder, cumin powder, salt and hing in a bowl and mix well.

2. Add chopped green leaves and wheat flour and gram flour and make a stiff dough by adding little water at a time. Cover and keep it aside for 15 mins.

3. Knead the dough well, make equal portions and roll into a flat rotis.

4. Put it on a hot skillet, apply oil and flip it and cook on both sides until the roti is golden brown in color.

5. Serve it with chilled Potato Mint Raita.

Potato - Mint Raita:
Boiled peeled and cubed  Potato- 1
Chopped Mint Leaves: 2 tbsp
Low fat Curd/Yogurt : 2 cups
Salt to taste
Chopped Green chilly: 1 (Optional)

1. Mix yogurt, salt, chillies if using and mix well, add mint leaves and potato cubes and combine everything. Serve it chilled.

2. You can also sprinkle red chilli powder, cumin powder and chat masala on top.

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Methi Dal | fresh fenugreek leaves cooked with pigeon peas

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Methi Dal

Dec is always the season of celebration. It starts a bit early for me as its also my bday in Dec:) As you can imagine I ate out a lot of times, ate in excess and a lot of sugary stuff. Now its time to work it off with some healthy and comfort food. After all homemade food is the best, here is the recipe for a very tasty and healthy dish - methi dal. Fresh fenugreek leaves are cooked along with split yellow pigeon peas. It tastes heavenly when served with  steaming rice and a spoonful of ghee.

Ingredients:

Yellow pigeon peas/ Toor dal : 1 cup
Fresh fenugreek leaves: 2 cups
Sliced Onion: 1/2 cup
Green chilies:6-7
Chopped Garlic : 1 tbsp
Chopped ginger: 1 tbsp
Clarified butter/ghee :1 tbsp
Cumin seeds: 1/2 tsp
Asafoetida: 1 big pinch

Coriander powder: 1 tbsp
Cumin powder: 1/2 tbsp
Turmeric Powder : 1/4 tsp
Garam Masala powder : 1/4 tsp (Optional)
Lemon juice : 2 tbsp
Salt to taste

Method:

1. Wash and soak toor dal in enough water for 15 mins and pressure cook with a pinch of turmeric powder and a drop of oil.

2. Clean and wash the methi leaves, roughly chop and sprinkle a little salt and keep for 10 mins. Squeeze and remove the excess water from leaves.

3. Heat ghee in a pan and add cumin seeds, when it splutters add asafoetida/hing and stir. Add in chopped ginger and garlic and sauté until the raw smell disappears

4. Mix in sliced onion and green chilies and cook until the onions are translucent.

5. Quickly mix the spices - turmeric powder, coriander and cumin powder and stir it.

6. Add the methi leaves and cook until the leaves wilt - about 2-3 mins.

7. Add cooked dal and salt and bring to boil. Continue to boil for 5-7 minutes .

8. Add garam a Masala powder if using and mix well. Finally add the freshly squeezed lemon juice and turn off the flame.

9. Keep covered for 5-10 mins so that all the flavors blend well. Serve it hot with steaming rice and a dollop of ghee.

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