Which Desi Atta (Flour) is the best in The US of A??

This is a debate that rages on everywhere I go. All the girls (and some men too) discuss this among themselves. Since we do not get fresh chakki atta, we have to rely on the packaged atta. The problem is that most of the atta here has maida added to it, which makes it easy to make the rotis but does a number on your digestive system. For me, it can cause constipation which can lead one to sing the Aati Nahin song. The Golden Temple attas are notorious for causing this condition to me. So I am very much invested in getting a good atta. The other problem is that some brands dont specify the date of manufacture (Deep Atta comes to mind).
The best atta I have had so far has been Sujata Chakki Atta, Whole Wheat Flour, 10-Pound Bag. It also has a best by date, plus it is whole wheat with no additivies. Now this was good while it lasted, but lately, my stomach started to have the issues again with this atta. So I decided to give Swarna Atta (found at a friendly neighborhood Indian or Korean Grocer near you) a try. The effect was same Sujata, so we shifted to Deep Atta (found at a friendly neighborhood Indian or Korean Grocer near you). This seems to be doing OK so far and I like that its rotis are more smoother than whole wheat (even tho they claim no maida added). The thing that I look for is the fiber content in the nutrition label. If it saus 4g of fiber for a 30g serving, then its good to go. Anything less is not good. Let me know if you have some other brands.

01/06/2011

Breakfast

Had the usual Banana, some Wegman's Whole Wheat bread and Kraft's singles cheese. Plus some good wholesome Tap water.

Lunch

Had the following

Potato Cauliflower
Ingredients:
1 Medium sized cauliflower (Organic tastes better)
1 Medium sized Potato (Organic tastes better)
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp red chilly powder (your mileage may vary according to taste)
1/2 tsp Mango powder
sea salt to taste
1 inch Ginger sliced Julienne style
7-8 curry leaves
1 finger green chilli cut into small pieces
1 tsp dried fenugreek leaves
2 tsp Good old Olive Oil

Method of preparation

1. Cut cauliflower and potatoes into medium sized pieces. Wash them
2. Heat oil in a pan (preferably something like this). Add cumin seeds, mustard seeds. When they start to sprinkle add turmeric powder.
3. Add curry leaves and ginger to the oil. (Be careful, they tend to spatter a lot!)
4. Add potatoes and fry them in the oil till golden brown.
5. Add cauliflower, coriander powder, red chilly powder and cumin powder.
6. Keep stirring until cauliflower shows some signs of frying.
7. Add Mango powder and salt.
8. Add some filtered water (1/4 cup) and cover on medium heat. Keep stirring from time to time to ensure it is not sticking to the bottom of the pan. If need be, add more water.
9. Once the potatoes are soft, you are done. Garnish with cilantro if you so desire.
10. Enjoyed with Roti made with Deep Atta

Maa Ki Daal Or Kaali Daal Or Daal Makhani Or Urad Sabut Daal
Ingredients:
1 cup Mapke beans (Urad Sabut Daal)
1 Roma tomato diced
1/2 Red oinion diced
1 tsp cumin seeds
2 tsp MDH Daal Makhani masala
1/4 tsp red chilli powder
1 inch Ginger sliced Julienne style
sea salt to taste
2 tsp Olive Oil
1 tsp butter or clarified butter (ghee)
3 cups filtered water

Method of preparation

1. Soak the daal overnight in cold filtered water. OR if you have less time try the fast soak method i.e. put the daal in cold filtered water, then boil the water + daal for 5 minutes and leave it to soak for 1-2 hours.
2. For making any kind of daal, we always use a pressure cooker. I am partial to Hawkins pressure cooker. Only the stainless steel one will do. Put the daal in the cooker with 3 cups of water, 1/2 of the salt that you will be using (the other half will be added later) and the chilli powder and set on high flame. Allow the pressure to build and after 1 whistle lower the heat to medium low and let it simmer in the cooker for 30-40 minutes (depending on your soak time)
3. In the meantime, get a nice non stick pan, warm it up with olive oil and add cumin seeds. Once the seeds start cracking, add onions and ginger and stir until golden brown.
4. Next add tomatoes and the MDH masala. Keep stirring until a mushy paste is formed. Add the rest of the salt.
5. Once the daal in step 2 is done, allow the cooker to cool down. Add the tadka (step 4) to the daal and close the cooker. Dont heat it up anymore, just let the onion tomato mixture gel with the daal.
6. Before serving add the butter or ghee and some cilantro leaves to the daal.
7. Enjoyed with Roti made with Deep Atta 

Dinner

Dinner was making the mixed vegetable soup along with 2 slices of Wegmans whole wheat bread

Mixed Vegetable Soup
Ingredients
4 carrots diced
1/2 cup frozen peas
1/2 floret broccoli cut into medium pieces
1 small potato cut into medium pieces
1 tomato diced
1/2 red onion diced
1 inch Ginger sliced Julienne style
1 clove garlic cut into small pieces
3-4 cloves
1/2 stick of cinnamon
sea salt
fresh cracked black pepper
1 tsp Good Old Olive oil
1/2 can of Wegmans Vegetable Stock

Method of preparation

1. Get a nice stainless teel Hawkins pressure cook and heat the oil in it
2. Add cloves, cinnamon, ginger and garlic. Stire for 1 minute.
3. Add everything else. If the stock is less add water. Cover the cooker and wait for whistle #1
4. After whistle #1, turn down the heat to medium-low and let it cook for another 5 minutes.
5. Let cooker cool down. Open and serve immediately with bread/croutons
6. If you are not on a diet add some butter before serving.

For the family I made Spinach daal

Ingredients
1 1/2 cup of toor daal (Split Pigeon Peas).
1 Roma tomato diced
1/2 onion diced
1 finger green chilly cut in small pieces
1 inch Ginger sliced Julienne style
1 clove garlic cut into small pieces
5-6 curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp red chilly powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp Mango powder
1 tsp Shan dal curry mix
1 pack frozen spinach
Sea salt
Good Old Olive Oil

Method of preparation

1. Soak the daal for 15-20 minutes in cold water in a pressure cooker.
2. Next, add 1/2 salt of what you will be using (other half will be used later), red chilly powder, turmeric powder, coriander powder and 1/2 tsp of Olive oil.
3. Close the cooker, turn on the full heat and wait for whistle #1. After whistle#1, lower the heat to medium high and let it cook for 5 minutes. Allow it to cool.
4. In a non-stick pan, heat 2-3 tsp of olive oil and let it heat up.
5. Add mustard seeds, cumin seeds, ginger, garlic and curry leaves. Keep stirring for a minute and then add the onions.
6. Stir the onions until they are golden brown, then add tomatoes
7. Once tomatoes form a puree, add the spinach and stir on high heat until all spinach has thawed.
8. Next add the Shan dal masala and salt and mango powder. Keep stirring until the spinach and tomato puree + onion has mashed.
9. Add this spinach to the daal in cooker and close the cooker and heat it for 1 more minute before turning it off.
10. Serve over cooked Sona Masoori Rice