I really wish I had cooked in an alphabetically order! That way I would have had my story told in a better way. However nothing actually works like that in real life right, so here I am, with my distorted and jumbled up account of how life has been at home, the past three months since February, the time I started cooking for this Mega Marathon.
The cooking would be in a stretch, running on daily basis, trying to strike down each state as I cooked. Almost so monotonous that Hubby Dear and Konda started asking me what state I was cooking for the dinner. Then followed by a week’s absence and I would then fear if I would be able to make all the dishes.
Just for the record, I still have about six more to do and for all the planning I thought I was good at, I am writing this on the day I am posting. Anyway asli duniya has a way to show who the master is right! Well nothing like a challenge to get my spirits up! That’s my way of saying, I am actually rushing like a mad woman at all tasks through the day and trying very hard to post by 12 dot! Not to mention the email that gets sent on time.
Now I know I can beat around the bush for as much time I can. However the matter was, for Haryana I was really stumped. So much so that I had two distinct telephone conversation with Vaishali, trying to understand what I can make. What with Haryana sharing a common cuisine with Delhi and Punjab and with me already done most of what I could make for Indian Breads, I was left in a lurch!
Anyway towards the journey, after realizing not all states have breads, I had decided to do a staple food or atleast something that’s very important. In that sense Vaishali
said I could do chole chawal, that’s supposed to be very special and more of a restaurant specific in Haryana.
Now both the times I was on phone with her, I had no means to jot down. First time I was in the car, with no pen and another time, actually cooking. And Vaishali being Vaishali, told me the entire recipe in one full breath. Knowing she was so busy, yet she spent so much time telling me. And she also thought I would know. I didn’t confess that, for the life of me, sometimes I can never remember a recipe that I hear for the first time. Or rather if I am not concentrating. Trust me, I am very scared of our princi and didn’t want to ask her again. Now tell me would you confess? No right, so I am no less.
So what do you expect me to do next? I turn to google and spend hours and hours, trying to figure out the Haryana special Chole Chawal. Well I have so many Choles
, and a Rajma Chawal
as well. But no Chole Chawal.
So I do another round of searching, this time very close to the deadline and I had to get atleast ten days worth of posts done. I literally had to thank my lucky stars that I landed finally in couple of websites that had recipes that I could make, believe me I didn’t really proceed to think much beyond the fact that it indeed sounded authentic. This site had a Makki Rot
i and a Matra
I was indeed happy that the dried yellow peas that I got, I was able to cook for couple of states.
These Makki rotis are made in Haryani and Punjab and for breakfast no less! I simply chose to make for Haryana.
Matra | Dried Yellow Peas Curry Haryana Style
Matra (dried yellow peas) soaked in water for 4-5 hours. 1 cup
Oil – 2 tbsp
Roasted Cumin powder – 1 tsp
Chilli powder = 1/2 tsp
Salt to taste
Fennel seeds Pd 1/2 tsp
Coriander Pd1/4 tsp
Tamarind chutney or lemon juice – 1/2 tsp
Chopped Coriander leaves
Chaat masala – 1/4 tsp
How to make the Matra
Soak the dried yellow peas overnight. Pressure cook dried peas until soft but not mushy.
Heat oil in a non stick pan, add all masalas and stir it for few seconds.
Now add boiled Matra and mix it well. Add little bit of water if needed along with salt.
Finally add the tamarind juice and saute. Cook it for a while.
Sprinkle chat masala and coriander leaves.
Serve hot with Methi Makki Ke Roti
Methi Wali Makki Roti
Fresh Fenugreek leaves, finely chopped – 1.5 cups
Makki Aata / Corn Flour – 1.5 cups
Wheat flour – 1/2 cup
Salt to taste
Green Chili, finely chopped – 2 medium
Grated Ginger – 1 tsp
Onion – 1 medium
Turmeric powder a pinch
Garam Masala – 1 tsp
Water to knead
Oil/Ghee for cooking
How to make the Methi Makki Ke Roti
Wash and clean the methi leaves. Finely chop and keep it aside.
In a wide bowl, take all the ingredients and slowly knead to a soft dough. Let it rest for 10 mins.
Heat a tawa and grease with oil.
Divide the dough into equal balls. And pat it down with your hands into a disc.
Then transfer the rolled out roti on to the hot tawa and cook on both sides.
If you are making these rotis little thicker, you can make holes on the top and add oil so that it gets cooked well. Else you can use a fork to press down.
If fresh methi leaves are not available, you can use kasoori methi.
I cooked with ghee as it masks the bitter taste of the methi. You can use either oil or butter as well.