Winter Special Platter – Aloo Corn Methi with Whole Wheat Bajra Rotis and Raddish

Winter Special Platter – Aloo Corn Methi with Whole Wheat Bajra Rotis and Raddish

I absolutely love doing platters especially when I get to showcase what we eat at home. Just plain basic food that is non-oily, not loaded with masalas and healthy. When I started this blog approximately 6 months ago, I decided to have a small section in my recipe index that states “Healthy Meal Plans”. The idea behind this is to encourage healthy eating and ensure you don’t get demotivated planning healthy meals thinking they aren’t going to be tasty. Would be working hard, in the coming months, to showcase some lunch ideas for the section to enable you plan healthy meals at home. In case, you have any ideas of what you would need / like me to work on, please feel free to mention the same in the comments section. Would love to hear your views.

Now coming back to this wonderful winter platter. The combination of aloo methi during winters is excellent and I just added some corn to give it colour and add a fun element, worked really well. The sabzi or the vegetable is not loaded with masalas making it an ideal lunch box menu too. We ensure the carbs we consume are complex carbs with a good dose of fiber that helps us to stay full considering the portion size is way too less. Sigh! Anyways, so I end up adding bajra (pearl millet), ragi (finger millet), jowar (Sorghum) or maize (another winter special), ground oats etc along with wheat flour to ensure there is enough fiber and not just gluten overload. We have grown so fond of such varieties of rotis that we don’t prefer consuming the whole wheat rotis anymore unless its in the form of a paratha or thepla.

Winter Platter new.jpg

The health benefits of Bajra or pearl millet makes you want to include the same in your diet during winters especially as it takes a long time to break down acting as a good source of energy that keeps you full for longer. Contains essential amino acids and niacin, a vitamin that plays a crucial role in lowering cholesterol levels, preventing heart diseases. Bajra or pearl millet is an excellent option for diabetics as it increases insulin sensitivity.

We consume Bajra (pearl millet) only during winter season so it starts from November and goes all the way until February. Also these bajra based rotis are generously smeared with ghee or clarified butter to ensure they digest well in the body as bajra is known to cause a lot of heat in the body, hence advised only to consume during winters.

The addition of raddish, well, winters is all about raddish isn’t it and I am talking about the thin juicy ones that are tender and not overpowering unlike the mature ones. Radish helps in digesting the heavy meals during winters hence try and include it as part of your salad options at home.

In case you are looking for another similar low oil, healthy platter / lunch ideas, do check out this post Lunch Platter of Besan Bhindi Sabzi, Carrot & Cucumber Pachadi & Oats, Jowar, Wheat Flour Bhakri

You can also check out another healthy rice variety called Beetroot and Methi Rice

Lets take a look at the recipe for the Winter Platter along with step by step pics of aloo methi and corn sabzi / veg.

Ingredients for the Methi (Fenugreek) Corn Aloo Sabzi / Veg

Prep Time – 20 minutes

Cooking Time – 15 minutes

Serves – 3 persons

  1. Boiled baby Potatoes – 10 nos cut into half
  2. Methi – ½ a bunch finely chopped
  3. Boiled Corn – ¼ cup
  4. Sliced Onions – 1 nos. medium size
  5. Garam Masala powder – 1 tsp
  6. Red chilli powder – ¼ tsp
  7. Turmeric powder – 1//4 tsp
  8. Jeera or cumin seeds – ½ tsp
  9. Oil – 1 tblsp
  10. Salt as per taste

How to cook –

  1. Wash and clean the baby potatoes under running water and Pressure cook them with the skin on for atleast 4-5 whistles without any water. Once cool, peel the skin and cut them into half.
  2. Finely chop the methi leaves (fenugreek) and keep aside.
  3. In case you don’t have the boiled corn ready, you can cook them once you saute the onions, as it just takes few minutes. You can do the same separately too by heating a vessel with water and once it boils, add some salt and the corn kernels. Around 5-7 minutes of boiling and straining the water, the corn is ready to be cooled and stored in the fridge. This is how I do a batch of 250gms and store in the fridge to add in our daily meals like breakfast or salad etc.
  4. Heat a kadhai or non-stick pan, add the oil and the cumin seeds. Once they are slightly roasted, add the sliced onions, turmeric powder and saute them nicely until they turn translucent.
  5. Once the onions turn slightly golden in colour, add the finely chopped methi leaves. They will soon wilt and cook within few seconds.
  6. Add the boiled potatoes and the corn at this stage along with the red chilli powder, salt and the garam masala powder. Keep the flame low and close the pan with the lid and let the mixture cook well for about 5 minutes so that the masalas coat the vegetables well.
  7. After 5 minutes of cooking, open the lid, give it a quick mix and switch off the flame. Serve it piping hot with some rotis or parathas or any flatbreads of your choice.

Recipe for making the Whole Wheat and Bajra (Pearl Millet) Rotis

Ingredients

Makes about 5 medium size rotis

  1. One cup of Bajra or Pearl millet flour
  2. 1/2 cup of Whole Wheat flour
  3. Lukewarm water for kneading
  4. Oil – 1 tsp
  5. Ghee as required to smear on the rotis

Method

  1. In a mixing bowl add all the ingredients and knead the dough by adding the lukewarm water slowly. The dough should be slightly tight as bajra tends to release some water.
  2. Add the 1 tsp oil and keep this dough aside to rest for atleast 10 minutes.
  3. Once the dough has rested, knead it again for 5 minutes or so and then quickly make equal portions of the dough to roll into rotis and cook them on the tawa or griddle.
  4. Don’t add oil while cooking them. Use ghee to smear on the rotis post cooking.

Recipe Notes –

  1. Usually aloo methi sabzi is made using a lot of oil but here the quantity of oil is very less so diet conscious and diabetics both can consume them. The potatoes used are also just boiled and not sauted or fried in oil before adding to the veggies.
  2. For Millets like Ragi (finger millet), you can further reduce the quantity of whole wheat flour to just couple of tblsps. Ragi is softer than bajra (pearl millet) or jowar (sorghum) so kneading becomes easier comparatively. Having said that, kneading the dough, adding the water required and rolling out the rotis, all require some practice and you may not be successful in your first attempt but keep trying and remember that, this small change goes a long way in keeping your family health good.
  3. Smearing of ghee on the rotis or bhakris are essential as it leads to good digestion, ensures hormonal balance, keeps skin clear & increase metabolism which effectively enables us to lose weight.
  4. Radish is an excellent accompaniment and while in season during winters, should be included as part of your salad intake. Here’s why – Excellent for liver and stomach they are detoxifiers. Ensures good bowel movement, treats urinary disorders, has loads of fiber. Helps in production of Bile that ensures good digestion.

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Vidya Narayan

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