Yellowmaizeflourandfenugreekleavesindianbreads Recipes

NORTH INDIAN METHI BUTTA PALAK - A 'FENUGREEK LEAVES-BABY CORN

Steps:

• Firstly, put the methi leaves and palak leaves in plenty of boiled water for a while.
• Then, put them in chilled cold water for a while.
• Drain.
• Keep aside.
• Put babycorn in a bowl and add plenty of water.
• Allow to boil until babycorn is three-fourth cooked.
• Heat oil in a skillet.
• Add bayleaf, cumin seeds and cardamoms.
• Allow cumin seeds to crackle.
• Once they stop crackling, add ginger and garlic.
• Saut'e until their raw smell is gone and garlic is lightly browned.
• Add onions and saut'e till brown.
• Add green chillies and turmeric powder and mix well.
• Add tomato.
• Cook, uncovered, on medium flame, till tomato is tender and breaks easily.
• Add salt, spinach leaves (palak leaves), methi leaves and drained baby corn.
• Mix well.
• Cover.
• Cook on medium-high flame for 10 minutes, stirring two-three times in between.
• Uncover.
• Mix well.
• Garnish with corriander leaves.
• Serve immediately with hot rotis for a fantastic dinner/lunch!

NATIVE AMERICAN INDIAN FRY BREAD

Steps:

• Mix the dry ingredients in a bowl. Slowly add enough water to make a stiff dough.
• Place dough on a floured surface and knead just till smooth and not sticky.
• Let it rest for 30 minutes , or go right to next step.
• Divide the dough into large enough balls to make a 4" round.
• Preheat oil in a frying pan or deep frier, enough oil to float the risen bread. When the oil 'spits' upon sprinkling a few drops of water into it then it's ready.
• Flour the hands and put a ball in the palm of one hand while pressing it flat with the palm of the other hand, then reverse having the dough in the other hand and pressing with the other hand, till it is about 1/2" thick.
• Poke a little hole in the middle with the tip of the little finger.
• Place the flattened dough into the hot oil and fry on one side until golden and then flip and fry the other side.
• Remove fried dough from the oil and place on a plate with a paper towel on it to absorb excess oil.
• Serve hot and let each person add their own topping.

INDIAN FRY BREAD

Steps:

• Combine flour, baking powder, and salt in a bowl. Stir in cold water and vegetable oil until dough comes together into a ball.
• Set dough on a floured surface. Pinch off ten pieces the size of golf balls, roll into balls, and flatten each into a round. Make a small hole in the center of each round.
• Fill a deep skillet with oil to 3/4 inch; heat over medium-high heat. Add dough rounds in batches and fry until golden brown, about 20 seconds per side. Drain on paper towels.

YELLOW MAIZE FLOUR AND FENUGREEK LEAVES INDIAN BREADS

Steps:

• In a bowl, sift together the maize flour, salt, red chili and coriander powders together.
• Add green chillies and fenugreek leaves to the bowl.
• Mix well.
• Add hot water, as required, and knead the mixture well into a dough (similar to how you make puri dough).
• Pinch off small rounds of the dough.
• Use a rolling pin and make beris on a board dusted with flour (like you make rotis), about 4-6 inches in diameter.
• Use ghee/oil and hot water to flatten them gently and carefully.
• Fry the beris on a hot tava (non-stick griddle) using a teaspoons or two of ghee or oil and spreading it all over each beri.
• Serve hot with mango pickle and buttermilk on a cold winter night to enjoy it to the max!