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.

Vengaya Chutney

Onion & Ginger Chutney

---

Chutney is a south Indian dip. Varieties of chutneys are available for each dish. Usually Idly and Dosa is served with an array of chutneys. One of them is the onion chutney, this is made with several variations and combinations. It is frequently prepared in our family and served with our favorite Dosa. Our beloved perimma used to make a wonderful vengaya chutney and Dosa, which we used to love to eat.

Ingredients:	Quantity
Large Onion Chopped	2 nos
Ginger Chopped	2 inch piece
Garlic Chopped	4-5 nos
Coriander Leaves	1 tbsp
Dried Red Chili	3-4 nos
Urad Dal	2 tbsp
Freshly Grated Coconut**	1/4 cup
Tamarind	1/2 tbsp
Curry leaves	4-5 leaves
Oil	1 tbsp
Salt	To taste
Tempering:
Mustard Seeds	1/2 tsp
Urad Dal	1 tsp
Asafoetida	A pinch
Curry Leaves	1-2 leaves
Dry Red Chili	1 nos
Sesame Oil	2 tsp

Preparation:
1) Heat oil in a pan and add the curry leaves, urad dal, dry red chili, chopped ginger and garlic and sauté for a min. Then add the chopped onion and coriander leaves. Sprinkle salt and sauté until the onions caramelize.
2) Remove from heat and let it cool. Add the grated coconut and tamarind and blend into a fine paste in the blender.
3) Heat the sesame oil in a small pan and add the ingredients for tempering. Once the mustard seeds splutter add it to the chutney and it is ready to be served with dosa/idly/uttappam/rava dosa.

Onion Tomato Chutney	Chutney with Idly

Note: Several variations can be made to the onion chutney.

* Chutney is made with raw onions without sautéing them.
* Tomatoes can be added to the chutney replacing ginger or along with ginger.
* Chutney can be made without using coconut.
** If you are using the coconut flakes from freezer, dry roast it for a few seconds and soak it in a little warm water for 10 min's for the coconut to soften.

Panko Breaded & Parmesan Crusted Tilapia

Panko Breaded and Parmesan and Herbs Crusted Tilapia

---

The grilled fish dish is again from a fusion cooking. It is cooked with Italian Parmesan cheese and herbs mixture, Japanese Panko breadcrumbs, and marinated with Indian spices grilled to crisp.

Ingredients:	Quantity
Tilapia	2 pieces*
Paprika Powder	1 tsp
Turmeric Powder	1/2 tsp
Pepper Powder	To taste
Kosher Salt	To taste
Ginger Powder	1/2 tsp
Garlic Powder	1/2 tsp
Onion Powder	1/2 tsp
Grated Parmesan Cheese	1/2 cup
Italian Herbs Mixture#	1-2 tsp
Panko Bread Crumbs	1/2 cup
Egg beaten	2 nos
Olive oil	2-3 tbsp
Mayonnaise	To serve

Preparation:
1) Clean and marinate the fish in Paprika, Pepper Powder, Turmeric powder, Salt, onion powder, ginger and garlic powder for 20-30 min's.
2) Heat a hot grill/griddle and drizzle with little oil.**
3) Mix the grated Parmesan cheese and dried Italian herbs. Dip the marinated wish in the egg wash and then coat the fish with the cheese and herbs mixture.
4) Again make a quick dip in the egg wash and dust it in the breadcrumbs and place it on the hot griddle.
5) Repeat steps 3 & 4 for the second piece of fish. Turn sides and cook for about 12-15 min's or until done. Cover with a lid for 3-4 min's in between. Drizzle oil while cooking.
6) Serve hot with Mayonnaise.

Note: *If the piece of fish is too big cut it in between to two halves for them to cook through evenly and soon.
** You can also cook these fish in a 400°F pre-heated oven for 12-14 min's or until done.
#-Basil, Oregano, Thyme, Rosemary, and Marjoram

Fish En Papillote

Salmon En Papillote with Indian Spices

---

A complete fusion cooking, using the technique of cooking the fish in parchment paper using the traditional Indian spices which is used in the karimeen pollichathu masala. Usually a flat fish (Karimeen) is cooking using banana leaf with ground spice masala paste. I have used a similar method of cooking fish in oven tied up in paper, filled with the pollichathu masala paste.

Ingredients:	Quantity
Salmon*	1 lb cut into two pieces
Shallots finely chopped	3-4 nos
Tomatoes	1 nos
Crushed Garlic	1 tsp
Crushed Ginger	1 tsp
Green chilies finely chopped	1-2 nos
Mustard Seeds	1/2 tsp
Curry leaves	2 strands
Coconut milk	2 tbsp
Tamarind Water (Optional)	1 tbsp
Garam Masala Powder	1 tsp
Salt	To taste
Coconut Oil/Oil	1 tbsp
For Fish Marinade:
Chili Powder	1 tsp
Coriander Powder	1 tsp
Pepper Powder	1/2 tsp
Turmeric Powder	1/2 tsp
Salt	To taste
Ginger Garlic Paste	1 tsp
Lime juice	1 tbsp

Preparation:
1) Cut and clean the fish and marinate the fish in the ingredients provided for marinade for 20-30 min's.
2) Preheat the oven to 375°F. Grease a baking sheet with oil and set aside.
3) Heat coconut oil in a pan and fry the mustard seeds once they splutter add the curry leaves, shallots, green chilies, crushed ginger and garlic. Sauté until the shallots turn translucent and then add the chopped tomatoes and sprinkle garam masala and sauté until the tomatoes are well cooked.
4) Add the tamarind water if you are using or just water and coconut milk and cook for 2-3 min's.
5) Cut two parchment papers to cover the fish. Place each piece of fish on the parchment papers and spread the cooked masala on the fish. Fold the paper covering the fish well. Ensure that the paper is folded well so that the steam doesn't escape.
6) Apply oil on the paper and so that it doesn't burn in the oven. Place them on the greased baking sheets and bake it in the oven for about 10-12 min's or until the paper puffs out. Check in between not to burn the oven.
7) Remove from oven and let it stand for 5 min's and then cut out the paper* and serve hot with steamed rice.

Fish Placed on Paper	Fished folded in paper
Paper greased with oil and oven ready	Cooked and Out of oven

Note: * You can use any other flat fish.
** Be careful not while cutting the paper, since it contains hot steam inside.