Missi Roti

Missi Roti: Gram Flour and Wheat Flour Flatbread

---

Ingredients:	Quantity
Gram Flour	1 cup
Multigrain/Whole Wheat Flour	1/2 cup
Onions finely chopped	1/4 cup
Finely Chopped Coriander	1-2 tbsp
Green Chili	1 nos
Turmeric Powder	1/4 tsp
Chaat Masala(Garam Masala + Amchoor Powder)	1/4 tsp
Salt	To taste
Oil	1 tsp + For greasing
Ajwain/Omam Seeds crushed*	1/8 tsp
Cumin Powder*	A pinch
Paprika*	A Pinch
Crushed Kasoori Methi*	1/2 tsp
Black Salt/Kala Namak*	A Pinch
Asafoetida*	A pinch

Preparation:
1) Heat 1/2 tsp oil in a small pan and sauté the chopped onions for 2-3 min's (This step is optional and you can use onions raw without sautéing them).
2) Shift the gram flour, wheat flour and salt for them to mix evenly. Add all the other ingredients along with the sautéed onions and 1/2 tsp oil. Add enough water and make it into a soft dough. Cover and let it rest for 10-15 min's.
3) Make small Atta balls and roll the roti, dusting little flour.
4) Heat a griddle/tawa and cook the roti turning sides and greasing oil on both sides.#
5) Serve hot with raita or Subzi.

Kneaded Atta	Rolled Roti

Note: # Usually Missi Roti is cooked in a hot Tandoor. I have used hot griddle to cook the Missi roti at home.
* The ingredients listed with * tag are optional. They are for flavoring purposes so can be left out or only a few items picked up.

Malai Kofta Curry

Malai Kofta cooked in Curry Sauce

---

Rich and creamy restaurant style Malai Kofta Curry. Panner and Vegetable Kofta balls cooked in Onion and Tomato Gravy.

Ingredients:	Quantity
Boiled and ground Onion	2 nos
Tomatoes Pureed	3-4 nos
Ginger Garlic Paste	1 tbsp
Cashew Paste	1/4 cup
Garam Masala	1 tsp
Red Chili Powder	1 tsp
Crushed Kasuri Methi Leaves	1/2 tbsp
Butter	1 tbsp
Fresh Cream	1/4 cup
Sugar	1 tsp
Salt	To taste
Tempering:
Cinnamon	1 stick
Cloves	2-3 nos
Cardamom	1-2 nos
For Kofta:
Panner finely grated	1 whole packet
Potato boiled and mashed	2 nos
Carrot boiled and mashed	2 nos
Peas cooked and mashed	1/4 cup
Onion finely chopped	1/4 cup
Ginger Garlic paste	1/2 tsp
Green Chilies finely chopped	2-3 nos
Bread soaked in water and crushed	2-3 nos
Garam Masala	1 tsp
Paprika(Optional)	1/2 tsp
Corn Flour	1-2 tbsp
Oil	2-3 tbsp
Salt	To taste

Preparation:
1) Preheat oven to 375°F*. Mix all the ingredients for Kofta together and make them into equal sized balls**. Line them in a baking sheet and sprinkle some oil.
2) Bake them for 15 Min's on one side and turn them to the other side without breaking the Kofta balls and bake them for another 12-15 Min's. Broil them for 2 Min's***. Kofta balls should be crispy and browned on all sides.
3) Meanwhile heat a sauté pan with butter/oil and all the whole garam masala listed in tempering. Saute for a few seconds and then add the boiled and ground onion paste and ginger garlic paste. Sauté them for 2-3 Min's.
4) Add the pureed tomato, cashew paste, red chili powder and garam masala powder. Close with a lid for few Min's and let it cook until the raw smell disappears.
5) When it is almost cooked add the cream into it and sauté for a min.
6) Add the cooked Kofta balls just before serving and garnish with chopped coriander leaves. Serve hot with Naan or Pulao Rice.

Note:* Usually the Kofta balls are deep fried in oil. To reduce the amount of oil I have roasted them in oven. You can use the traditional method too. **Squeeze out any excess amount of water from the ingredients before making into Kofta balls. ***Need not broil if the Kofta balls are roasted well in the oven.

Paneer Butter Masala

Paneer in Makhani Gravy

---

Paneer Butter Masala one of my favorite dishes. Paneer cooked in silky Makhani gravy. It tastes divinely with Naan bread or Pulao.

Ingredients:	Quantity
Paneer Cubed	500 gms
Onion Chopped	2 nos
Tomatoes Peeled and Chopped	4-5 nos
Ginger Garlic Paste	2 tbsp
Cashew Paste	4-5 tbsp
Butter	4-5 tbsp
Chili Powder	1/2 tbsp
Coriander Powder	2 tsp
Turmeric Powder	1/4 tsp
Salt	To taste
Garam Masala	1 tsp
Green Chili (Optional)	1-2 nos
Kasuri Methi crushed	1 tbsp
Fresh Cream	2-3 tbsp + 1 tbsp for garnish
Chopped Coriander Leaves	To Garnish

Preparation:
1) Heat one tbsp butter in a pan and fry the onions and ginger garlic paste until the onions caramelize.
2) Add the peeled and chopped tomatoes and green chilies. Then add the chili powder, coriander powder, turmeric powder and salt.
3) Then add the cashew paste, half of kasuri methi and sauté for a min or two and then blend it using a blender adding very little water.
4) Add the remaining butter to the pan and add the blended tomato mixture. Let it boil for a couple of min's.
5) Add the Paneer cubes and then sprinkle the garam masala and add the remaining kasuri methi and fresh cream.
6) Sauté them and let it cook for a couple of min's, until the flavors blend well.
7) Garnish with the remaining fresh cream and chopped coriander leaves and serve hot with Pulao or Naan bread.