Back Modi, don’t be disillusioned: Tata to India Inc

MUMBAI: Tata Sons chairman emeritus Ratan Tata has said that India Inc should not get "disillusioned and dissatisfied with the new government so fast". Calling under Prime Minister Narendra Modi an inspirational leader, he said, "I think we still have to give him (Modi) the opportunity of implementing what he has promised".

Replying to a query on his views about the economy under the new government on Friday, Tata said, "We need to rally around this new government and support it if we wish to have a new country, a new outlook..." He said that he is hopeful that the country "will move forward in the manner that Modi predicted".

"He is still in the early stages of defining what he hopes to deliver a new India. The implementation hasn't really taken form this year," Tata said.

Bajra Rotla and Curry

1 / 3 Photo by:  nishita

	1review
	8saves
	30min

4 people made this

About this recipe: Its a traditional gujarati food and almost every house in villages eat it everyday

nishitaGujarat, India

• Add photo
• Add review
• Save recipe
• Print
• Email
• Add this
• Pinterest
• Facebook

Ingredients
Serves: 2 

• 1 bowl bajra atta
• 2 tbsp bengal gram flour
• 1 1/2 cup curd little sour
• 1 tbsp oil
• few cumin seeds
• 1/2 tsp salt

• 1tbsp sugar
• few curry leaves
• 3 to 4 cloves
• small stick taj
• 2 cups water

Directions
Prep:10min  ›  Cook:20min  ›  Ready in:30min 

For the bajra rotla:

·  Take the flour in a pan add a pinch salt to it and a little water to it. Nead the dough.

·  Make medium sized balls of the dough. Take 1 ball and smooth its edge with water. Start rolling it from one palm to another. Make a round chappati shaped rotla

·  Now take a mud tava, after pre heating it for fewmins just put the rotla, after few mins turn it to other side.  Take it and put on gas to make a fulka. Open its upper layer and put ghee on it. Its ready to serve.

Now for the curry.

·  First take flour, curd, chilli, then blend them by adding 2 cups water. Heat oil in a pan, add cumin seeds cloves, taj, curry leaves, a pinch asefodea, then let them bursta and immediately add curd mixture.

·  Now add salt nd sugar. Boil it for 10 mins.Both rotla and curry are served with khichdi

Delicious Dhoklas

Ingredients
Serves: 5 

• 2 cups Gram flour (besan), sieved (this step is imp.)
• 1 cup Yogurt, beaten
• to taste Salt
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Green chilli-ginger paste
• 2 tablespoons oil

• 1 tablespoon Lemon juice
• 1 teaspoon Soda bicarbonate
• 1 teaspoon Mustard seeds
• 2 tablespoons Fresh coriander leaves, chopped
• 1/2 cup Coconut, scraped
• 1tsp ( available in indian grocery stores) Eco fruit salt

Directions
Prep:30min  ›  Cook:15min  ›  Ready in:45min 

1. Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again. Leave it aside to ferment for two to three hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix well. Heat the steamer. Grease a thali with 1tsp of oil. In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer. [Just before pouring the batter into the greased thali you can add eco powder without water]. Cover with the lid and steam for ten minutes. You can also cook this mixture in a pressure cooker without the whistle. When a little cool, cut into squares and keep in a serving bowl/plate. To make outstanding dhoklas apply tamarind chutney over dhokla and spread with help of spatula. Then spread coriander chutney and tomato chutney. (I always follow this step and all my friends and family love dhoklas prepared by me) Heat the remaining oil in a small pan. Add mustard seeds. When the seeds start to crackle, then add 2tsp. of hing, break 3-4 red chillies(whole) lastly add 3-4 tsp of desiccated coconut. Remove from heat and pour over the dhoklas. Serve, garnished with chopped coriander leaves. Tip: To make moist dhokla in a serving dish add cold water and sugar syrup (10-12tsp). Then place your dhokla. And rest same as above. After completing the preparation store the dhoklas in fridge for 1 hour.

Gujarati Kadhi

Ingredients
Serves: 4 

• 2 tablespoons besan (gram flour)
• 4 cups water
• 2 cups sour curd
• Salt to taste
• 1 tablespoon sugar (more/less to taste)
• ½ teaspoon turmeric (haldi) powder
• 4 green chillis, slit in halves
• 1 tablespoon fresh ginger, grated or finely chopped
• ¼ cup chopped coriander leaves

• For Tadka/tempering/popu
• 1 tablespoon oil
• 1 tablespoon ghee
• 2 dry red chillis, broken
• ½ teaspoon cumin seeds
• ½ teaspoon mustard seeds
• 1 pinch hing (asafoetida) powder
• 1 sprig kadipatta (curry leaves)

Directions
Prep:5min  ›  Cook:20min  ›  Ready in:25min 

1. Blend the gram flour, water and curd well into a smooth mixture and pour into a large pan. Add salt, sugar, turmeric powder, green chillis, and ginger. Bring to a boil and immediately lower flame to simmer. Cook 5 – 10 more minutes.
2. Meanwhile, heat oil and ghee in a small frying pan. Add tadka/tempering ingredients and fry till seeds splutter.
3. Add the tadka mixture to the simmering kadhi. Add coriander leaves and serve hot with khichdi or plain rice.

Sponge Vanilla Cake Without Egg (Amrita Mantri)

Ingredients
Serves: 8 

• 2 cups Maida
• 1 tsp Baking Powder
• 1/2 tsp soda
• 1 cup Cotted Cream (Malai)
• 1 cup sugar powder
• 1 cup Milk Powder

• 1 cup Milk
• 1 tsp Ghee
• less than 1/4tsp salt
• 4-5 drops Lemon juice
• 1 Tsp Tutti Fruti (Optional)
• 4-5 drops Vanilla Esscence

Directions
Prep:15min  ›  Cook:30min  ›  Ready in:45min 

1. In a large bowl sift together the flour, baking powder, baking soda & Mix Well.
2. In a separate bowl take all remaining ingredients and mix well or grind in grinder.
3. Now Batter is Prepared . Now Gradually add these maida mixture and tutti fruti and mix well in one direction.
4. Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 9×13 inch pan
5. Pour the batter in the prepared pan and tap the pan to even it out and break the air bubbles if any.
6. Bake it for 25-35 minutes. The first time I baked this eggless cake I checked it for doneness after 30 minutes and felt that I could have taken it out 2-3 minutes earlier.
7. The bottom had started to brown more than it is required to. So I did that the next time and took the pan out the oven after 27 minutes itself and the cake turned out to be perfect.
8. Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack for it to cool down completely before slicing it.

Paneer Tikka Masala

Ingredients
Serves: 4 

• 3 tsp vegetable oil
• 1 small onion finely chopped
• 2 tsp ginger-garlic paste or 2 cloves garlic minced with 1 small knob ginger
• 1/4 large capsicum cut finely lengthwise
• 1/2 tsp cumin seeds
• 2 tsp tandoori masala (MDH is a good one)
• 1/4 tsp garam masala
• 1/2 tsp haldi and coriander powder

• 1 tsp dry or fresh methi leaves
• 1 tsp sugar
• salt to taste
• 3/4 cup milk
• 1 tsp tomato paste
• 1 drop orange red food coloring
• 250 gms paneer cubes
• 1/4 tsp red chilli powder

Directions
Prep:5min  ›  Cook:20min  ›  Ready in:25min 

1. Heat oil in a pan. Place onions, ginger-garlic paste, capsicum and cumin seeds in a pan and saute in oil till the cumin crackles.
2. Add the rest of the masalas, sugar and salt and saute for 3 mins
3. Add milk and mix well.
4. Add the tomato paste and if they're not ripe and red, mix the food coloring.
5. Let simmer for 10 mins.
6. Add the paneer cubes and let it simmer for 5 mins. Add red chilli powder. Adjust seasonings for taste.
7. Serve with garlic naans or rice.

Make it healthier

I try to make it healthier by using unfried paneer and skim milk instead of whole milk.

Root Vegetable Medley with Brussels Sprouts

Serves 4

Hearty vegetables are roasted, and then coated in a sweet and spicy glaze.

• 2 small or 1 large parsnip, cut into 1-inch pieces (12 oz.)
• 3 medium carrots, cut into 1-inch pieces (8 oz.)
• 3 tsp. olive oil
• 1 ½ cups Brussels sprouts, trimmed and halved (8 oz.)
• 2 Tbs. honey
• 1 Tbs. balsamic vinegar
• 2 cloves garlic, minced (2 tsp.)
• ½ tsp. red pepper flakes, optional

1. Preheat oven to 450°F, and position oven rack in center. Coat two large baking sheets with cooking spray.
2. Toss parsnips and carrots with 2 tsp. oil, and arrange on one prepared baking sheet. Toss Brussels sprouts with remaining 1 tsp. oil, and arrange on second baking sheet. Roast 10 to 12 minutes, stirring vegetables once or twice, then remove Brussels sprouts from oven. Roast parsnips and carrots 8 to 10 minutes more.
3. Meanwhile, whisk together honey, vinegar, garlic, and red pepper flakes (if using) in small bowl.
4. Transfer roasted vegetables to serving dish, toss with honey mixture, and season with salt and pepper, if desired.