Now days there are many events happening with in the bloggers which makes me come across many different and unique dishes…. One such event is the Roti Mela hosted by Srivalli of cooking 4 all seasons….. There are many different types of rotis coming up…. My contribution for the roti mela is Mustard Greens Roti.
Well, talking about this Mustard Greens Roti… As we all know that these dark greens are high in vitamin A which would help to stop hair loss. Once I a had heavy hair fall and I was advised to take a lot of dark green and that made me to hunt for some delicious dark green recipes and I found this recipe in a food sight (cant remember the site name) and changed some of the ingredients and resulted in this roti recipe. The actual the recipe called for methi leaves. The mustered greens have slight bitter taste but it’s good when fully cooked.
My Gobi mattar masala is a standard recipe in my house…. I make panner butter masala, panner matter masala and many more by keeping this as a base…. The cashew nut paste and heavy cream helps to make the gravy more rich and decadent.
Whole wheat flour – 1 to 1 ½ cups
Mustard Greens – 1 bunch
Onion – 1 small
Cumin seeds – ¼ teaspoon
Ginger Garlic paste – 1 teaspoon
Nutmeg – 1 pinch
Red Chili powder – ½ teaspoon
Butter – for adding on top of roti
1. Heat oil in a pan and add the cumin seeds and let it brown a little, now add the finely chopped onions and saute for few minutes.
2. Next add the ginger garlic paste and then add the finely chopped mustard green and add salt, chili powder, nutmeg and saute the greens until cooked.
3. Now let the mixture cool. Then mix the mustard mixture with wheat flour and knead it to smooth dough.
4. Then roll the dough into small circles and cook it on the pan with some butter as normal chapattis and rotis
For Gobi Mattar Masala:
Cauliflower florets – ½ cup (cooked)
Green peas – ¼ cup
Onions – 2 big
Tomatoes – 1
Ginger garlic paste – 1 tablespoon
Cashew nut paste – 2 tablespoon
Garam masala – 1 teaspoon
Red chili powder – ½ teaspoon
Cumin powder – ½ teaspoon
Kastoori Methi – 2 teaspoon
Sugar – 1 teaspoon
Butter – 1 tablespoon
Fresh cream – ¼ cup
1. Heat 1 teaspoon of oil and add the chopped onion and tomatoes and saute it for few minutes. Let it cool. Grind it to a fine paste.
2. Heat a sauce pan and add butter and let it melt. Now add the ginger garlic paste and saute it for few minutes and add the ground mixture.
3. Add the chili powder, cumin powder, garam masala, crush in the kastoori methi and mix well and cook for few minutes.
4. Next add the cashew nut paste and mix well. Now mix in cauliflower and peas and cook for few minutes.
5. Finally add the fresh cream, sugar and mix well and remove form fire. Do not allow the gravy to boil too much after adding the cream.