From Malwa to middle East Recipe

Name: From Malwa To Middle East Recipe
Total time: 180 min
Yield: 3
Cuisine: Lebanese

Recipe By Shailee neema

My dish today is a journey from Malwa 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.

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Ingredients for From Malwa to middle East Recipe

0.33 cup wheat flour
As required Jowar flour ½ cup
As required Bajra flour ½ cup
As required Gram flour ½ cup
1.67 cup Methi dana ¼(soaked atleast for hours)
0.67 nos Chana dal ½ cup(soaked for hours)
As required Cashews
As required khus khus
0.67 cup melon seeds ½mixed(soaked for hours)
2.67 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
0.33 nos Beetroot small
83.33 gms Spinach
34 nos Flex seeds gms(soaked for hours)
0.33 nos Tamrind ¼ cup(soaked for hour)
As required Jaggery ¼ cup
As required Curd and fresh crem ½ cup each
0.33 nos Milk liter
0-0.33 nos red chillies whole
66.67 gms Garlic
As required Coriander ½ kg
As required Carrot
0.33 nos cucumber each
0.33 nos Tomato
1.33 nos Onion
33.33 gm green chillies
16.67 gms Ginger
0-0.33 nos kadhi patta
33.33 gms Cabbage
33.33 gms Mint
As required Salt
1.33 nos Sugar tspn
0.33 tbsp Vinegar
3.33 gms Black pepper
1 nos Lemon big or small
0.33 nos White pepper tspn
1.67 nos Cloves
As required Water
0.33 nos Ajwain tspn
0.33 nos Hing tspn
16.67 gms White sesme seed
33.33 gms Ghee
As required Refind Oil for deepfry
As required Peanut
As required almonds
As required Cashews
6.67 gms foxnuts each
As required Red chilly powder
As required dhaniya powder
As required haldi powder
0.67 nos garam masala each tbspn
As required Rai
As required Jeera
0.67 nos pili sarso each tbspn
1 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

951

calories per serving

16 g Fat80 g Protein93 g Carbs134 g FiberOther

Current Totals

Fat
16g
Protein
80g
Carbs
93g
Fiber
134g

MacroNutrients

Carbs
93g
Protein
80g
Fiber
134g

Fats

Fat
16g

Vitamins & Minerals

Calcium
542mg
Iron
29mg
Vitamin A
2735mcg
Vitamin B1
1mg
Vitamin B2
< 1mg
Vitamin B3
5mg
Vitamin B6
3mg
Vitamin B9
406mcg
Vitamin B12
0mcg
Vitamin C
122mg
Vitamin E
1mg
Copper
3mcg
Magnesium
623mg
Manganese
7mg
Phosphorus
1402mg
Selenium
28mcg
Zinc
12mg

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