01
Jul 20

Til gur ki Roti (Indian bread with sesame seed and jeggery)

  • Servings: 3-4
  • Dough making time: 5-6 minutes.
  • Rolling time: 1 minutes each.
  • Cooking time: 8-9 minutes each.
  • Total time: 16 minutes.

“Til gur ki Roti” is special winter dish from Rajasthani cuisine that keeps you warm and energetic, good for toddlers and kids. This delicious dish is prepared with pearl millet and jeggery. Slow roasting and sesame seed gives this Indian bread not only deep nutty and earthy flavor but intense aroma too. It is quite filling so you cannot consume in large quantities like Roti or chapatti.

One of the very popular dishes of Indian continent, it has several variation depending on the area and family and they name it differently too.

 This recipe was learnt by my husband from his friend who was travelling with him in train, when they were going to take part in chess tournament hosted by DAE (department of atomic energy).

The specialty of this Roti is that, it can be kept for weeks at normal temperature like cookies or biscuit, it is called “Tawarrukh” as learnt by my husband.

Ingredients:

  • Bajra ka Aata (Pearl Millet Flour): 250 gm (2 cups)
  • Jaggery (grated): 120 gm. (1 cup)
  • Sesame seed (roasted): 2 tablespoon
  • Milk: ½ cup (hot)
  • Ghee (clarified butter): 40-50 gm. (for moin)

Preparation:

For making dough:

Take a wide vessel; put Bajara ka Aata, ghee (as moin), jeggery and sesame seed mix well; add hot milk in small quantity (take care milk is hot) and knead for about 3-4 minutes to get soft consistency of dough, (The dough can be made in food processor also), divide the dough into four parts make balls as shown in photo.

Method:

Roll thick Roti about ¼”; using rolling pin and cooking sheet (it is easy to put rolled Roti on tawa).

First roll these balls into the flour then put on the cooking sheet; and roll with rolling pin putting equal pressure all around.

Take a tawa (griddle), when it becomes hot; reduce the flame to minimum. Place the rolled Roti and make cut marks all over the Roti with knife it will help to cook properly.

Cook till it changes the color it will take ~4-5 minutes. Now turn the other side and cook till it changes the color other sides also (3-4 minutes). Take it out from tawa and allow to cool, It is soft when hot be careful otherwise it will break, after cooling it will become a bit harder. Keep it in Roti-dabba or any suitable container.

Note:  Cook on low flame. It has to be very slow cooking.

Roat (Thick ghee roasts sweet flat bread/Roti)
Roat (Thick ghee roasts sweet flat bread/Roti)
Ingredients
making dough
Dough
Divide the dough into four parts
roll with rolling pin
Place the rolled Roti
Place the rolled Roti
Place the rolled Roti
turn the other side
cook till it changes the color
cook till it changes the color
allow to cool
Til gur ki Roti (Indian bread with sesame seed and jeggery)
Til gur ki Roti (Indian bread with sesame seed and jeggery)

21
Jun 20

Missie Roti/ chapatti (Mixed Flour Indian Bread)

  • Servings: 2
  • Kneading time: 3 minutes.
  • Rolling time: 1 minutes (each).
  • Cooking time: 1 minutes (each).
  • Total time: 5 minutes.

Missie Roti is one of the most delicious varieties of bread in the bread basket served in restaurant; the old history about this bread is in the Ramcharitmanas in ancient era, some say that it was originated from Indus valley civilization about 5000 years ago.

The fact is that it is popular among Rajasthani and Punjabi cuisine till now in India. The taste and nutritional values are amazing.

In my opinion it is perfect meal on lazy Sunday and perfect for lunch boxes too, I often used it as travel food; in that case preferred to roast it with generous amount of ghee (clarified butter).

Ingredients:

  • Aata (wheat flour): 1 cup
  • Besan/ gram flour (Chick pea flour): ½ cup
  • Salt: 1 teaspoon
  • Chili powder: ½ teaspoon
  • Asafoetida: ¼ teaspoon
  • Cumin: ½ teaspoon
  • Ajwain (carom seed): ½ teaspoon
  • Fresh coriander leaves: 2 tablespoon
  • Water: ¾ cup
  • Aata: 50 gm. (for rolling)
  • Ghee: for smearing

Preparation:

For making dough:

  1. Take a wide vessel; pour Aata and all ingredients except ghee; add water in small quantity and knead them, till the dough becomes soft.
  2.  (The dough can be made in food processor also)
  3. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Make lemon size balls; dust ball with Aata and roll the chapati with equal pressure all around, roll 5-6”diameter, use small quantity of wheat flour to dust while rolling.
  2. Put this rolled raw roti on hot tawa; cook for few seconds on high flame till it changes the color. Turn to other side, this side to be cooked slightly more than 1st side. Now hold the roti with tongs and put directly on fire, first side on flame, the roti will start to puff up. Take it off the flame before it start burning. The missie roti is ready.
  3. You can puff roti on tawa (instead of flame) by pressing it lightly with kitchen towel, it will puff up.
  4. Smear some ghee all over the roti; it is ready to be served hot or warm.
  5. Note:
  6. It is important to cook roti on high flame, it will be soft.
  7. Kneading with hot water makes roti soft.
  8. You can knead with milk or whey (left over water of paneer).
Missie Roti/ chapatti (Mixed Flour Indian Bread)
Ingredients
pour Aata and all ingredients except ghee
dough
dough balls
roll the chapati
Put this rolled raw roti on hot tawa
Turn to other side
cooked slightly more than 1st side
You can puff roti on tawa
Missie Roti/ chapatti (Mixed Flour Indian Bread)
Missie Roti/ chapatti (Mixed Flour Indian Bread)

09
Jun 20

Stuffed Pittha/ Bagiya with Poppy Seed

  • Servings: 2-3
  • Making stuffing time: 12 minutes.
  • Making dough time: 3 minutes.
  • Stuffing raw pittha time: 1 minutes(each).
  • Cooking time: 12 minutes.
  • Total time: 28 minutes.

 Pittha is one of the authentic Bihari cuisine made with rice flour, while new crops of rice flood the farmer’s fields in the early winter. It is customary to cook Pittha at least once in a Hindi month of ‘Posh’ in every house in Bihar either sweet or savory stuffing Pittha.

Today I am going to introduce you the stuffing of poppy seed (khus-khus/ posto) which is my favorite, yummy Pittha the countryside traditional food I have already uploaded other varieties as dal-stuffing, Khoa-stuffing, and plain Pittha and linked… you can see…

Pittha is also called Bagia in Mithila region of Bihar, Puli in Bengla and fara in utter Pradesh in India. It also prepared with wheat flour or sooji (Rava). 

Ingredients:

For outer layer:

  • Raw rice flour: 2 cup
  • Salt: 1 teaspoon
  • Ajwain(caraway): ½ teaspoon
  • Kalongi (nigella sativa): ½ teaspoon

For stuffing:

  • Khus-Khus (Poppy Seed/ posta): ½ cup
  • Mustard Oil: 1 tablespoon
  • Jeera (Cumin): ½ teaspoon
  • Onion: 1 no. (Small)
  • Garlic: 2 flakes
  • Garlic stem: 1 no. (Optional)
  • Salt: ½ teaspoon
  • Green chili: 1(optional)
  • Ginger: 1 inch piece
  • Turmeric powder: ¼ teaspoon
  • Chili power: ¼ teaspoon
  • Coriander powder: ½ teaspoon

Preparation:

For stuffing:

  1. Cut green chili, onion, ginger, garlic and garlic stem into small pieces, keep aside.
  2. First make fine powder by dry grinding poppy seed with salt then add 2-3 table spoon of water and grind to fine paste, keep aside. (Direct wet grinding of ‘poppy seed’ is a herculean task)
  3. Put a non stick/ heavy bottom pan on the stove; put oil in it, when smokes add cumin seed. Wait for few seconds then add chopped ingredients; stir fry till onion gets translucent ( one minute), add dry masala and  grounded poppy seed continue to fry on lower flame till it becomes thick (3-4 minutes). Now stuffing is ready. Keep aside.

For outer layer:

  1. Take a big bowl and put rice flour,ajwain, kalongi and salt, knead the rice flour with hot water, make dough similar to chapatti. (You can knead this into the food processor too; it is convenient; kneading by hand with hot water is somewhat difficult).
  2. Make big lemon size ball with dough; grease your palm with oil and shape it like a bowl, fill 1 spoon full of stuffing in the cavity.
  3. Fold carefully and close it; now give shape round or cylindrical as per you wish, raw Pittha is ready.

Method:

  1. Put 1 liter water in a big pot, heat and bring it to boil, add 5-8 Pittha in it, depending on your pot size.
  2. Pittha should come up after 4-5 minutes, keep cooking on medium flame another 3-4 minutes.
  3. Take it out and put in the room temperature water pot to wash extra surface-starch; put it on the sieve to drain out extra water.
  4. Now Pittha is ready to serve, garnish with fried green chilly.
Stuffed Pittha/ Bagiya with Poppy Seed
Ingredients
add chopped ingredients
add chopped ingredients
add dry masala
add dry masala and grounded poppy seed
stuffing is ready
dough and stuffing
stuffing in the cavity
add 5-8 Pittha
Stuffed Pittha/ Bagiya with Poppy Seed
Stuffed Pittha/ Bagiya with Poppy Seed

07
Jun 20

Flax Seed /Teesi /Linseed Paratha (sweet)

 

  • Servings: 2.
  • Preparation time: 7 minutes.
  • Rolling time: 2 minutes (each)
  • Roasting time: 2 minutes (each).
  • Total time: 11 minutes.

You can pack this paratha in the Tiffin boxes of your kids they will definitely love and enjoy it, It is also good way to include flex seed in everyone’s diet in your family, as you can serve it as sweet dish after meal, adding walnut and jeggery improves the nutritional benefits; the combination of walnut and flex seed create magic for supple and healthy skin, rebuilds the damaged tissue.

Flex seeds are rich in omega 3 fatty acid, anti cancers and cheaper to our pocket in comparison to others seeds as chia, which too contains omega3 fatty acid.

If you have pre-prepared stuffing in hand the cooking is very quick and easy.  

Ingredients:

For paratha:

  • Aata (wheat flour): 1 cup
  • Maida (all purpose flour): 2 tablespoon
  • Ghee: 1 tablespoon (for moin that is put it into dough itself).
  • Salt: one pinch (optional)
  • Ghee: 100 gm (to be used during roasting paratha).
  • Wheat flour: 50 gm. (for rolling the paratha)

For stuffing:

  • Flax seed/ linseed (Teesi): ½ cup
  • Walnut: handful
  • Sugar:  2 tablespoon (as per taste)

Preparation:

For making dough:

  1. Take a wide vessel; put Aata, Maida ghee and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft (The dough can be made in food processor also). Cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

  1. Dry roast flex seed on medium flame( about couple of minutes). Let it cool for half an hour, after coming to room temperature, grind  along with walnut and sugar, take out in a bowl; now stuffing is ready.
  2. Divide stuffing into 4-5 parts.

Method:

  1. Divide dough into 4-5 parts and make balls; roll the ball in 5-6 inch diameter circle.
  2. Spread ghee and place stuffing in the centre of the circle; Fold it and seal the edges by pleating.
  3. Fold the edges into the center and join properly; now press this ball slightly with the help of palm.
  4. Again roll this ball into the wheat flour; roll this ball with the help of rolling pin gently, till 6 inch dia.
  5. Now raw paratha is ready.
  6. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame; place the rolled raw paratha on this.
  7. Cook for few seconds till it changes the color; turn the side and cook it by pressing gently with spatula.
  8. By pressing it will puff up. Sometimes it will not. (But need not to worry taste will still be great)
  9. (It only shows that rolling is not proper).
  10. Apply some ghee and turn it; cook both sides by applying ghee as well as pressing it lightly.
  11. Serve directly to the plate or put in the children’s lunch box or use as sweets for anyone. Serve with any chutney or ketchup.
Flax Seed /Teesi /Linseed Paratha (sweet)
Ingredients
Aata, Maida ghee and salt
stuffing and dough
Spread ghee
place stuffing
seal the edges by pleating
Fold the edges into the center
join properly
roll this ball with the help of rolling pin
place the rolled raw paratha
turn the side
Apply some ghee
Apply some ghee
Apply some ghee
Flax Seed /Teesi /Linseed Paratha (sweet)
Flax Seed /Teesi /Linseed Paratha (sweet)
Flax Seed /Teesi /Linseed Paratha (sweet)

06
Jun 20

Makki Roti (Indian Maize Bread)

  • Servings: 2-3
  • Kneading time: 7 minutes.
  • Rolling time: 1 minutes (each).
  • Cooking time: 3-4 minutes (each).
  • Total time: 12 minutes.

Its long back I was called upon by a Punjabi friend’s at dinner when both of our  husbands were in the evening shift of a Nuclear Power Plant; she served the combo of “Makki Roti (Indian Maize Bread)” and “Sarson saag (mustard green)” along with radish salad and mango pickle. It was awesome in taste; this memory is like a heavenly food from which I can never expel.

Earlier it used to be eaten in Punjab region only during winter in Indian subcontinent but now it is enjoyed all over. Makki Roti is a Punjabi bread made from corn meal (maize flour), adding little bit of wheat flour and hot water makes dough flexible and easy to roll.  You can skip adding wheat flour but it is must to use hot water and kneading about 5 minutes to make the dough.

As per the nutritional value it is good for heart, weight loss and diabetes, loaded with fiber, zinc and lots more…

Ingredients:

  • Maize flour: 2 cup
  • Wheat flour: ¼ cup (optional)
  • Salt: 1 teaspoon (as per taste)
  • Chili powder: ½ teaspoon
  • Fresh coriander leaves: 2 tablespoon
  •  Hot water: 2 cups

Preparation:

  1. Take a wide vessel; put maize flour and wheat flour add salt and chili powder, mix well. Knead the mixture with help of hot water by putting it in small quantity, take care you will be working with hot water. You can knead this in food processor too. Knead the dough about 4-5 minutes.

Method:

  1. Divide the dough into 4-5 parts with wet hand and make balls; spread some coriander leaves on kitchen towel now put the ball on it and roll to make raw roti, coriander leaves will get attached to it while rolling.
  2. Here I made Roti with rolling pin and using kitchen towel over rolling board (you can use cooking sheet) as shown in the photo (using kitchen towel or cooking sheet makes easy to place the Roti on griddle (tawa), It will be approximately twice thicker than normal chapatti.
  3. Another way to make Roti is using both hands with dampen palm, pat each ball between dampened palms to make a Roti of medium thickness but it requires a lot of practice.
  4. Take a tawa (griddle), when it becomes hot (a bit hotter); Place the rolled raw Roti on this. Cook for a minute till it changes the color (should be ¼ cooked), Turn the other side and cook it (this should be little more cooked than the 1st side), brown spot should be visible.
  5. Now turn the side of Roti on the tawa or you can roast Roti directly on the flame (hold the Roti with tongue and keep the Roti on flame from 1st side) turn and roast all around as per your taste.
  6. Note: adding ghee on tawa gives smoky flavor to Roti in comparison to add ghee after.
  7. Now “Makki Roti (Indian Maize Bread)”, is ready; it can be served with “Sarson (Mustard Leaf) ka Saag” or “Whole Urad Dal”
Makki Roti (Indian Maize Bread)
Makki Roti (Indian Maize Bread)
Ingredients
put maize flour and wheat flour add salt and chili powder
Knead the mixture with help of hot water
dough
Divide the dough into 4-5 parts
spread some coriander leaves
put the ball on it and roll
using kitchen towel
using kitchen towel over rolling board
It will be approximately twice thicker
Place the rolled raw Roti
Place the rolled raw Roti
adding ghee on tawa
Turn the other side
adding ghee on tawa
Makki Roti (Indian Maize Bread)
Makki Roti (Indian Maize Bread)
Makki Roti (Indian Maize Bread)