Yellowmaizeflourandfenugreekleavesindianbreads Recipes

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!

CHICKEN METHI ( CHICKEN WITH DRIED FENUGREEK LEAVES)

Steps:

• Clean, skin, wash and cut chicken into medium sized pieces.
• Peel, wash and chop onions. Peel and chop ginger. Remove stem, wash and chop green chillies.
• Heat oil in a pan. Add whole garam masala and bay leaves. Sauté until cardamoms starts to crackle.
• Add chopped onions and cook until translucent and soft. Make sure to stir continuously. Add chopped ginger, garlic paste, turmeric powder, coriander powder and chopped green chillies. Sauté for a minute.
• Add chicken pieces and beaten yogurt and cook on a high heat for 7-8 minutes. Add kasoori methi, garam masala powder, chopped fresh coriander, salt and three fourths cup of water. Cover the pan and cook on a low heat for ten minutes.
• Serve hot.

GRANDMA'S MINI LEMON BREADS

Steps:

• Mix all ingredients together.
• Grease and flour 5 mini loaf pans (the aluminum foil kind work well for this) or 2 small loaf pans.
• Fill the loaf pan half way with batter.
• Bake at 350 for approximately 40 minutes.
• Let cool and enjoy!

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!

DELHI POTATOES

Steps:

• Place the potatoes in a pan, add enough water to just cover, bring to the boil and cook until tender.
• Drain potatoes, allow to cool, then peel and dice.
• Chop the onions finely.
• Heat the ghee or peanut oil in a medium-size skillet.
• Add the mustard seeds and saute until they pop.
• Add the onions, reduce heat and continue frying until they are soft and browned.
• Next add the turmeric and chili powder to the skillet, and stir.
• Finally, add the potatoes, sprinkle with salt and gently toss all the ingredients until mixed together.
• Can be served hot or cold.

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.

NATIVE CREE BANNOCK BREAD

Steps:

• In the bowl, mix the flour and lard together by hand, and then add the baking powder, salt and the currants, raisins or sultanas.
• Next, add the water and work the ingredients into a dough.
• Now, you have two options: the camp fire or the oven.
• To cook over a camp fire, divide the dough into four lumps and firmly wrap each lump around the end of a four foot stick and prop securely over the fire until golden brown.
• To cook in an oven, spread the dough out into a 16" square cake pan.
• Bake at 425 degrees for about 20 minutes or until golden brown.