Roti and sabzi together serve as a staple diet for most Indians, right? Actually, now that I think about it, that depends on which part of India you belong to or grew up in.
I grew up in Calcutta and my go-to comfort meal is a bowl of white rice with dal. Down South also, rice is the preferred grain. But in the North where my Punjabi cousins have grown up, they like to eat roti or parathas. Of course, rice is a part of their diet too – after rajma chawal or kadhi chawal ka combo is non-negotiable. Roti ke saath mazaa nahi aata hai. But I was talking about their preference to a particular grain.
In the West of India, from my experience, a variety of millets are cooked and that’s really good actually since eating alternate grains like ragi, jowar, bajra etc are super healthy for our gut.
Now, when people are so bored of consuming one sort of food it often drives us away from home-cooked foods and we start ordering in more often. Which is why a welcoming change in regular diets can sort the issue.
I try and make dinners interesting since that’s the only meal most families sit together and eat. Throughout the day everyone s so caught up doing their own thing.
You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. Make cooking a pleasure so you don’t get bogged down with it.
This meal plan and recipes can help you sort that out.
Recipe Of The Week
Chicken Kori Gassi
- 1kg chicken – bone in
Masala 1 to be fried in oil
- 2 Tbsp Dhania/ Coriander seeds
- ¼ Tsp Methi/Fenugreek seeds
- 3-4 Peppercorns
Masala 2 to be added to masala 1 and fried till the onion changes colour
- 1 Onion finely chopped
- 8-10 Garlic cloves
- 6 Dry Red Chillies
- 1 Tbsp Rock Salt
- Golf ball size Imli/ Tamarind soaked in hot water
- 1 Onion finely chopped
- 4-5 Garlic cloves
- ½ Tsp Haldi/Turmeric
- Remaining salt as per taste
- 1 cup thin Coconut Milk
- 1 Tsp Ghee
- Handful of Curry leaves
- Heat oil/ghee in a kadhai and saute the onion and garlic cloves
- Add in the chicken, salt and haldi and fry for a few minutes
- Grind masala 1 and masala with the imli pulp to form a smooth paste with a tbsp of water.
- Mix it all together and add in the coconut milk.
- For the coconut milk if you think it’s too thick dilute it with water. This is not a thick curry chicken.
- Allow the chicken to cook on low for about 10 mins.
- Don’t let the coconut milk boil or it may curdle. I add a little water to the coconut milk to prevent this.
- Adjust the seasoning
- Once the curry starts cooking top with the tempering/chaunk of ghee and curry leaves.
- Serve with kori roti/neer dosa or appam.
Note: If you want to make vegetarian gassi, in place of the chicken you need to add yam/suran and safed chana. You can also add vegetables like potatoes and green beans. The rest of the method remains the same.
Your Grocery List
Did You Know
We also assume that rava / sooji is a healthier ingredient as compared to maida – but is it? Nandita Iyer is a food author and this is what she shared recently.
Hack Of Week
Meal Plan This Week
The Head Chef at Andaz Delhi, a luxury lifestyle Hotel by Hyatt, Chef Akshay Bhardwaj, will be representing India in the Sixth World Tapas Competition in the City of Valladolid, Spain which will take place between the 7th – 9th November’2022. With his global exposure and extraordinary culinary skills, Chef Akshay Bhardwaj is set to represent India at an international level at the competition. We wish him luck. It’s quite heartening to see Indians playing on such a global level.
Recipes To Help You Through The Week
- 1 Cup Rava roasted
- 2 Tbsp Ghee Or Oil
- 1 Tbsp Chana Dal
- ½ Cup chopped Onions
- ½ Cup finely chopped Potatoes
- ¼ Cup finely chopped Carrot
- ¼ Cup chopped Coriander Leaves
- 1 Sprig Curry Leaves
- 2.5 Cups Water
- Salt To Taste
- In a pan, heat ghee or oil.
- Put the chana dal, curry leaves, add chopped onions, potatoes and carrots.
- Add water, salt and coriander leaves
- Let it come to a boil.
- Now gradually add the rava and keep stirring
- Once it stops sticking to the pan, switch off the flame.
- Serve it with coriander or onion chutney.
Image Source:Â http://foodsandflavorsbyshilpi.com
Ingredients – serves 9
- 9 slices of Brown Bread
- 1 Tbsp Tomato Ketchup
Spread for the Bread
- 2 Tbsp Olive Oil
- 1/4 tsp Chilli Flakes
- 1/4 Tsp Oregano
- 1/4 Tsp Pepper
- 1/4 Tsp Chaat Masala
- 1/4 cup Moong Sprouts – Boiled
- 1/4 cup Pomegranate seeds
- 1/2 Onion – finely chopped
- 1 Tbsp Coriander Leaves – chopped (hara dhania)
- 2 Tbsp Imli Chutney
- 1 Tsp Lemon Juice
- Place the bread on a rolling board and flatten it with the belan.
- Mix all the seasonings with olive oil.
- Take a large katori and cut out 3-4″ diameter circles from the bread.
- Apply the spread on the round flattened pieces of bread.
- Take a muffin tray and place the bread rounds in it.
- Put the tray on the lower rack in the oven. Grill for 6-7 minutes or till it becomes evenly brown on the edges.
- Mix all the ingredients for the filling and add to the bread tokri. Serve with tomato ketchup.
Dhokla – 2 ways
One Pot Bajra Churma
Eggless Oatmeal Pancakes
Ragi Cereal Pancakes
- 1 Cup Ragi Flour
- 2 Tbsp Arrowroot starch/Cornflour
- 1 Tsp Baking Powder
- Pinch of salt
- 1 ripe Banana
- 1 Flax Egg (1 tbsp flax meal + 3 tbsp water) or 1 Egg
- 2 Tbsp Coconut oil/ melted Butter
- 2 Tbsp Coconut/ Cow Milk
- 1/2 Tsp Cinnamon
- 2-3 Tbsp Coconut Sugar/ Jaggery
- Remove and replace 2 Tbsp of Ragi flour from the 1 cup of flour with arrowroot starch.
- Blend all the ingredients in a mixer jar, add a splash of water if needed to get the batter right.
- Here I have filled the batter in a sauce dispenser and made cereal pancakes.
- Serve it with bananas, freshly grated coconut and a nut butter date caramel.
Moringa Leaves Parathas
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This is an easy and healthy lunchbox/tiffin meal. You can add moringa powder if your child doesn’t like leaves coming in their mouth.
- 1 Cup Atta (Whole Wheat Flour)
- 1 Tbsp Besan (Bengal Gram Flour)
- 1/2 Cup Moringa Leaves finely chopped
- 1 Tsp Chilli Powder
- 1/2 Tsp Fenugreek Seeds (Methi) Powder
- 1 Tbsp Oil
- Salt to taste
- Ghee for cooking
- Make a soft dough by combining all the ingredients – atta, besan, moringa leaves, chilli powder, methi powder, salt and oil. Use water as required.
- Divide the dough into portions and roll out each portion into discs. You can dust the roti using atta when you roll them out.
- Heat a tawa on medium and cook each paratha, using little ghee on both sides.
- Serve hot with pickle, curd or butter.
Choco Avocado Milkshake
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- 1/4 large Avocado (or 1/2 a small one)
- 1 Ripe Banana
- 1/3 Cup Greek Yoghurt
- 1/4 Tsp Vanilla Essence
- 3/4 Tsp Cocoa Powder
- 1 Cup Milk
- Put all the contents into a blender and blitz it.
- Sieve into a glass and serve chilled.
Your child will not even realize there is anything besides chocolate in his/her milkshake. If your child doesn’t like banana, you could substitute with mango or frozen blueberries instead