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From Malwa to middle East Recipe

Recipe By Shailee neema
#mumbai My dish today is a journey from Malwa streets to Middle east. When we think of Mezze platter we visualize Pita bread, Lavash stick, Hummus, falafel, and some mouthwatering dips. In my dish you will have the same components but the ingredient has roots to my Malwa region. Like my home-made thali with variety to serve different palate. malwa is a region in Madhya Pradesh comprised of Indore, ujjain, ratlam, mandsaur as major cities. I belong to ujjain. roam across the country and some other countries intried many food varieties but my roots and taste is stil in Ujjain. vaha ki sev, vaha ki lahsun chutney, vaha ki dal baffla.. mithai.. today I am.serving my flavours in the plate ... in different look... for this dish I am using Aashirvaad atta , Aashirvaad besan and Aashirvaad Salt...for the perfect taste and texture.
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From Malwa to middle East
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Ingredients for From Malwa to middle East Recipe

  • 1/4 cup Aashirvaad wheat flour
  • As required Jowar flour ½ cup
  • As required Bajra flour ½ cup
  • As required Aashirvaad Gram flour ½ cup
  • 1.25 cup Methi dana ¼(soaked atleast for hours)
  • 1/2 nos Chana dal ½ cup(soaked for hours)
  • As required Cashews
  • As required khus khus
  • 1/2 cup melon seeds ½mixed(soaked for hours)
  • 2 pieces Anjeer and dates each(soaked for hours)
  • As required melon seeds
  • As required almonds
  • As required Pistachios
  • As required cashews mixed ¼ cup
  • As required Edible gum (gond) ¼ cup
  • 1/4 nos Beetroot small
  • 62.50 gms Spinach
  • 25.50 nos Flex seeds gms(soaked for hours)
  • 1/4 nos Tamrind ¼ cup(soaked for hour)
  • As required Jaggery ¼ cup
  • As required Curd and fresh crem ½ cup  each
  • 1/4 nos Milk liter
  • 0-1/4 nos red chillies whole
  • 50 gms Garlic
  • As required Coriander ½ kg
  • As required Carrot
  • 1/4 nos cucumber each
  • 1/4 nos Tomato
  • 1 nos Onion
  • 25 gm green chillies
  • 12.50 gms Ginger
  • 0-1/4 nos kadhi patta
  • 25 gms Cabbage
  • 25 gms Mint
  • As required Aashirvaad salt
  • 1 nos Sugar tspn
  • 1/4 tbsp Vinegar
  • 2.50 gms Black pepper
  • 3/4 nos Lemon big or small
  • 1/4 nos White pepper tspn
  • 1.25 nos Cloves
  • As required Water
  • 1/4 nos Ajwain tspn
  • 1/4 nos Hing tspn
  • 12.50 gms White sesme seed
  • 25 gms Ghee
  • As required Refind Oil for deepfry
  • As required Peanut
  • As required almonds
  • As required Cashews
  • 5 gms foxnuts each
  • As required Red chilly powder
  • As required dhaniya powder
  • As required haldi powder
  • 1/2 nos garam masala each tbspn
  • As required Rai
  • As required Jeera
  • 1/2 nos pili sarso each tbspn
  • 3/4 nos Sarso ka oil tbspn

Directions: From Malwa To Middle East Recipe

  • STEP 1.Method:
  • STEP 2.Let us take each element one by one.
  • STEP 3.For Khooba roti Pita bread:
  • STEP 4.Mix 1 tspn salt, ajwain , 2 tbspn ghee and 1 tspn sugar to wheat flour and kneed tight dough. Let it rest for 15 minutes.
  • STEP 5.Divide into balls and roll them. Its thickness must be 2.5mm
  • STEP 6.Either roast it on tawa or bake it in oven at 220 degree for 10 minutes
  • STEP 7.1.For Jowar and bajra lavash sticks:
  • STEP 8.Make beet root and spinach puree.
  • STEP 9.Add salt, beetroot puree and 3 tspn of soaked flex seeds paste in jowar flour knee dough
  • STEP 10.Add salt, spinach puree and 3 tspn of soaked flex seeds paste in bajra flour knead dough
  • STEP 11.Now take a ball of jowar dough, place it on silicon sheet and on top of it place another sheet and roll thin. Sprinkle some sesame seeds. Now cut long stripes using cuter and bake in oven at 180 degree for 10 to 15 minutes
  • STEP 12.Repeat same procedure with bajra dough.
  • STEP 13.Lavash sticks are ready
  • STEP 14.For Sev:
  • STEP 15.Mix gram flour, white pepper powder, long powder, salt, hing and oil (in 1 cup gram flour mix ¼ cup oil).
  • STEP 16.Add water to make loose dough and with the help of sev maker machine deep fry til golden brown.
  • STEP 17.For Besan gatta falafel:
  • STEP 18.Mix gram flour, red chili powder, haldi, salt, hing, ajwain, jeera and til. Add oil (in 1 cup gram flour 2 tspn) and water . make a dough.
  • STEP 19.Bring water to boil. Make small balls of besan dough and pour them in boiling water. Boil for 10 to 12 minutes.
  • STEP 20.Now let them cool and at room temperature deep fry the balls
  • STEP 21.Besan gatte falafel is ready
  • STEP 22.For Methi Dana hamas:
  • STEP 23.Wash and Soak methi dana at least for 5 hours(don’t touch with hands).
  • STEP 24.Boil chana dal.
  • STEP 25.Mix boiled methi dana in boiled Chanan dal. Add soaked tamrind paste, salt , haldi and jaggery to it and take a boil. Than grind in to fine paste.
  • STEP 26.Make a tadka with rai, jeera, kadhi patta and red chilly powder. Pour it while serving on top.
  • STEP 27.For kaju and curd dip:
  • STEP 28.Grind soaked cashews, khus khus and melon seeds. Grind onion, ginger , garlic and green chilly make fine paste and sieve
  • STEP 29.In a pan add ghee than add onion paste and cook on slow flame till it leaves ghee.
  • STEP 30.Now add cashew paste and cook on slow flame for 10 minutes
  • STEP 31.Mix curd and fresh cream and add salt to it and add to gravy let it cook and leaves ghee.
  • STEP 32.Curd and cashew dip is ready.
  • STEP 33.For Anjir and dates dip
  • STEP 34.Grind soaked anjeer and date make a paste if require add water to maintain consistency.
  • STEP 35.Roast nuts melon seeds and make fine powder . deep fry gond
  • STEP 36.In a pan add ghee, cook the anjeer paste till it leaves the pan don’t make it to thick it should maintain the dipping consistency
  • STEP 37.Add nuts powder and crushed fried gond
  • STEP 38.Sweet dip is ready
  • STEP 39.For chilly garlic dip, grind red chilis, garlic , salt, lemon juice with oil. Let the boiled and cooled .
  • STEP 40.For tomato salad fine chop tomatos add green chilies, salt, sugar, and coriander leaves
  • STEP 41.For cabbage salad cut cabbage into long ribbons, add mint leaves, coriander leaves, salt, lemon juice and black pepper
  • STEP 42.For masala paneer. Bring milk to boil, add vinegar and make paneer. Cut the paneer in cubes and marinate with black paper, salt, lemon juice, coriander seeds mix.
  • STEP 43.For pickled carrot and cucumber, make long thin pieces of both. Add green chili, salt , pili sarso and lemon juice. Add boiled and cooled oil.
Nutrition
value
713
calories per serving
12 g Fat60 g Protein70 g Carbs101 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    60g
  • Carbs
    70g
  • Fiber
    101g

MacroNutrients

  • Carbs
    70g
  • Protein
    60g
  • Fiber
    101g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    406mg
  • Iron
    21mg
  • Vitamin A
    2051mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    2mg
  • Vitamin B9
    305mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    91mg
  • Vitamin E
    1mg
  • Copper
    3mcg
  • Magnesium
    467mg
  • Manganese
    6mg
  • Phosphorus
    1052mg
  • Selenium
    21mcg
  • Zinc
    9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Shailee neema