03
Jul 17

Tandoori roti

Tandoori roti needs to be thicker than regular roti and the success of making good roti depends a lot on how you knead  the time duration you spend for kneading.  Keep at least 10 minutes gap between completion of kneading and making roti.

Enjoy tandoori roti, which is very tasty and helps to reduce the cholesterol and to keep your weight under check.

Ingredients:

  • Wheat flour: 200-250 gm.
  • Salt: ¼ teaspoon (optional)
  • Water: as per requirement
  • Butter: for smearing the roti

Preparation:

For making dough:

  1. Take a wide vessel; pour Atta and salt add water in small quantity and knead them, if required, put some more water 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. Put gas tandur on the highest flame of the gas stove with wire mesh and cover with lid and preheat for 8-10 minutes.
  2. Divide dough into 6- 8 parts, make balls, and dust balls with atta and roll with equal pressure, roll thicker than regular roti to 4”-5” diameter using a small quantity of wheat flour for rolling.
  3. Take off the lid and put it on the wire mesh up side down; with wet hands moist the roti from one side and stick the roti on inner surface of the hot lid.
  4. Turn the lid slowly (otherwise roti will fall down) and cook for couple of minutes, the roti is ready, remove it and if you wish to make crisper put it on the wire mesh for a while (if needed), repeat the same for all the roti.
  5. Note: water should apply on the one side of the roti only.
  6. Tandoori roti (Indian bread) is ready to serve with ‘saboot urad dal (maa ki dal)’, enjoy the dinner…
Tandoori roti

Tandoori roti

Ingredients

Ingredients

dough

dough

make balls

make balls

dust balls

dust balls

roll  thick

roll thick

with wet hands moist the roti

with wet hands moist the roti

preheat

preheat

stick the roti on inner surface

stick the roti on inner surface

Turn the lid slowly

Turn the lid slowly

roti is ready

roti is ready

put it on the wire mesh

put it on the wire mesh

put it on the wire mesh

put it on the wire mesh

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti


21
Jun 17

Pudina (mint) paratha

Mint leaves are great remedy to relieve the pain caused during menstrual cramps. It is anti inflammatory; and possess antibacterial properties, that is fight against tooth decay and bad breath. It is easily available, good to fight summer.

Make mint pachari/raita, chutney and of course delicious, healthy & nutritious mint paratha in your holiday brunch. Here I used mint stem broth/stock to prepare the dough for paratha.

Ingredients:

For paratha:

  • Aatta (wheat flour): 2 cup
  • Mint leaves: 100 gm
  • Ghee (clarified butter): 2 teaspoon (for moin that is put it into dough itself)
  • Ajwain: half teaspoon
  • Salt: half teaspoon
  • Ghee: 100 gm (to be used during roasting paratha).

 

For layering:

  • Ghee (clarified butter): 1 tablespoon
  • Dry mint powder: 1 tablespoon (Note: dry roast/microwave mint leaf for mint powder (if you don’t have readymade mint powder).)
  • Chat masala:  1 tablespoon

Preparation:

  1. Separate the mint leaves and stem; chop mint leaves, keep aside.
  2. Boil the stem of mint, keep aside, to be used in making dough.
  3. Take a bowl put chat masala, mint powder and ghee, mix well to make paste, and keep aside.

For making dough:

  1. Take a wide vessel; put Aatta, ghee, Ajwain and salt. Mix well by rubbing between palms.
  2. Add mint 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)
  3. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 8-10 parts and make balls; there are three ways to fold /roll the paratha, you can choose any one.

No. 1

  1. Roll the ball in 5-6 inch diameter circle; place 1 teaspoon of prepared paste in the centre of the circle, Fold it and seal the edges by pleating.
  2. Now press this ball slightly with the help of palm, again roll this ball into the wheat flour.
  3. Roll this ball with the help of rolling pin gently, till the 6 inch diameter now circular shaped raw paratha is ready.

No. 2

  1. Roll the ball in 5-6 inch diameter circle; place ½  teaspoon of prepared paste in the centre of the circle fold one half as shown in the photo, apply prepared paste and fold once more to make triangle, roll this triangle into wheat flour and further roll it evenly into triangle paratha, Now triangular shaped raw paratha is ready.

No. 3

  1. Roll the ball in 5-6 inch diameter circle; place ½ teaspoon of prepared paste in the all around the circle hold 1/3” wide strips like pleated with the help of two fingers and thumb as photo.
  2. Again roll it in circular motion so that upper portion to be upper folds like Swiss roll as photo given. Roll this into wheat flour and further roll it evenly into layered paratha, now layered (lachchha) raw paratha is ready.

Roasting the paratha:

  1. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame; Place the rolled paratha on this, Cook for few seconds till it changes the color.
  2. Turn the other side and cook it by pressing gently by spatula; apply some ghee and turn it, cook both sides by applying ghee as well as pressing it lightly.
  3. Serve directly to the plate. Serve with pine apple raita, red chili pickle and any vegetable curry.
  4. You can serve with curd and pickle, garnish with homemade butter before you serve.
Pudina (mint) paratha

Pudina (mint) paratha

Pudina (mint) paratha

Pudina (mint) paratha

Ingredients

Ingredients

Boil the stem of mint

Boil the stem of mint

put Aatta, ghee, Ajwain and salt

put Aatta, ghee, Ajwain and salt

 dough

dough

Cover and Keep aside

Cover and Keep aside

put chat masala, mint powder and ghee

put chat masala, mint powder and ghee

put chat masala, mint powder and ghee

put chat masala, mint powder and ghee

place 1 teaspoon of prepared paste

place 1 teaspoon of prepared paste

Fold it and seal the edges

Fold it and seal the edges

Roll this ball with the help of rolling pin

Roll this ball with the help of rolling pin

, Cook for few seconds till it changes the color

, Cook for few seconds till it changes the color

pressing it lightly

pressing it lightly

Roll the ball in 5-6 inch diameter circle

Roll the ball in 5-6 inch diameter circle

place ½ teaspoon of prepared paste

place ½ teaspoon of prepared paste

fold one half

fold one half

apply prepared paste and fold once more

apply prepared paste and fold once more

apply prepared paste and fold once more

apply prepared paste and fold once more

roll it evenly into triangle paratha

roll it evenly into triangle paratha

Place the rolled paratha

Place the rolled paratha

, Cook for few seconds till it changes the color

, Cook for few seconds till it changes the color

apply some ghee

apply some ghee

pressing it lightly

pressing it lightly

Pudina (mint) paratha

Pudina (mint) paratha

clapping the paratha

clapping the paratha

clapping the paratha

clapping the paratha

clapping the paratha

clapping the paratha

clapping the paratha

clapping the paratha

Pudina (mint) paratha

Pudina (mint) paratha

place ½ teaspoon of prepared paste in the all around the circle

place ½ teaspoon of prepared paste in the all around the circle

hold 1/3” wide strips like pleated

hold 1/3” wide strips like pleated

pleated with the help of two fingers and thumb

pleated with the help of two fingers and thumb

roll it in circular motion so that upper portion to be upper folds

roll it in circular motion so that upper portion to be upper folds

like Swiss roll

like Swiss roll

like Swiss roll

like Swiss roll

further roll it evenly into layered paratha

further roll it evenly into layered paratha

Place the rolled paratha

Place the rolled paratha

pressing it lightly

pressing it lightly

pressing it lightly

pressing it lightly

Pudina (mint) paratha

Pudina (mint) paratha

Pudina (mint) paratha

Pudina (mint) paratha


31
May 17

Hot crispy Aloe Vera poori

Indian cuisines are full of tradition, flavor and spices. Try and enjoy these tasty, yummy and lip smacking ‘Aloe-Vera poori’, which is made with aloe-gel and spices like black pepper and ajawine (carom seed)

It is really delicious, wonderful and flavorful, and above all it is nutritious too. As the world knows that Aloe-gel contains beta-carotene, vitamin C, vitamin E. Nowadays aloe gel is easily available in the stores.

Ingredients:

  • Aatta (wheat flour): 150 gm
  • Aloe Vera leaf: 1 no.
  • Ajwain: ¼ teaspoon
  • Salt: ¼ teaspoon
  • Black pepper powder: ½ teaspoon
  • Ghee (clarified butter): 1 tablespoon
  • Cooking oil: for deep frying

Preparation:

  1. Method to separate Aloe Vera pulp:
  2. Cut Aloe Vera leaf into 4-5 inch long pieces; Leave it for5- 10 minutes, the bitter yellow liquid will come out.
  3. Discard thin layer from both end having yellow liquid, cut longitudinally into 2-3 pieces. See as photos given here.
  4. Peel off skin the aloe Vera as photo.
  5. Put Aloe Vera pulp in mixer grinder; grind it on minimum speed to make the juice. Take a bowl, keep soup strainer over it, pour ground pulp, and sieve.

For making dough:

  1. Take a wide vessel; pour Aatta, ghee, black pepper powder, Ajwain and salt, mix well, add prepared aloe Vera juice and knead them t0 make a soft dough. (The dough can be made in food processor also).
  2. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 10-12 parts and make balls, roll the ball in 3-4 inch diameter circle.
  2. Heat oil in a fry pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly, if it does not comes up, means oil is not hot enough, wait for a while and check it again.
  3. Deep fry the poori on high flame. After they start to puff slowly turn over. Fry till it becomes golden brown.
  4. Now, mouth watering Aloe Vera poori is ready to eat with aaloo (potato) sabji or any sabji along with lauki (bottle gourd raita.
Hot crispy Aloe Vera poori

Hot crispy Aloe Vera poori

separate Aloe Vera pulp

separate Aloe Vera pulp

Aloe Vera leaf

Aloe Vera leaf

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

Aloe Vera juice

Aloe Vera juice

making dough

making dough

 dough

dough

balls and raw poori

balls and raw poori

 raw poori

raw poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Hot crispy Aloe Vera poori

Hot crispy Aloe Vera poori


08
May 17

Dost paratha (dosti roti)

My favorite childhood dish, my mother used to cook for me ‘dost paratha ‘paired with ‘snake gourd ki sabji’. Now I am uploading this recipe on ‘Indian Cooking Manuals’. It is so satisfying. Your likes are my fruits of labor…

Ingredients:

  • Aatta (wheat flour): 100gm.
  • Ghee: 50 gm (to be used during roasting paratha).

Preparation:

For making dough:

  1. Take a wide vessel; pour Atta add water in small quantity and knead them, if required, put some more water 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. Divide dough into 8 parts, make lemon size balls, and dust two balls with Aatta and roll to 2” to 2 ½” diameter apply ghee all over, one side of the prepared rolled roti, put one over another so that greased portion get together, (as shown in the photo), again dust with atta and roll all around with equal pressure, rolled it 5”-6” diameter paratha using a small quantity of wheat flour for rolling.
  2. Put this rolled paratha into the hot non stick tawa; reduce the flame to medium, cook for few seconds till it changes the color, Turn the other side and cook it by pressing gently with spatula.
  3. By pressing; it will puff up, apply some ghee and turn it, cook both sides by applying ghee as well as pressing it lightly. Take out the paratha from griddle and separate the both paratha (as shown in the photo) again put one over another and fold the paratha or serve directly with any meal.
  4. Repeat the same to make more paratha paratha.
Dost paratha (dosti roti)

Dost paratha (dosti roti)

dust two balls with Aatta

dust two balls with Aatta

roll to 2” to 2 ½”

roll to 2” to 2 ½”

apply ghee all over

apply ghee all over

apply ghee all over

apply ghee all over

 put one over other

put one over other

put one over other

put one over other

again dust with Aata

again dust with Aata

rolled it 5”-6” diameter

rolled it 5”-6” diameter

Rolled paratha

Rolled paratha

rolled it 5”-6” diameter

rolled it 5”-6” diameter

Put this rolled paratha into the hot non stick tawa

Put this rolled paratha into the hot non stick tawa

apply some ghee

apply some ghee

apply some ghee

apply some ghee

cook both sides by applying ghee

cook both sides by applying ghee

Take out the paratha from griddle

Take out the paratha from griddle

separate the both paratha

separate the both paratha

separate the both paratha

separate the both paratha

Dost paratha (dosti roti)

Dost paratha (dosti roti)

Dost paratha (dosti roti)

Dost paratha (dosti roti)


12
Apr 17

Spring onion paratha

Paratha, the Indian cuisine is full of flavor and taste.

Try this simple version of spring onion paratha, which is very rich quercetin (natural anti allergies). Onions have amazing cooling properties and give the protection against sunstroke.

Ingredients:

  • Aata (wheat flour): 2 cup
  • Onion seed (Kalongi): half teaspoon
  • Ajawine (carom seed): half teaspoon
  • Spring onion: 1 cup (chopped)
  • Green chili: 2no.
  • Salt: 1 teaspoon.
  • Ghee/cooking oil: 100 gm (to be used during roasting paratha).

Preparation:

For making dough:

  1. Chop spring onion and green chili into fine pieces. Keep aside.
  2. Take a wide vessel; put Aata, onion seed, Ajwain, Kalongi and salt; add spring onion, mix properly.
  3. Add water and knead them, if required, put small amount of water till the dough becomes soft. (The dough can be made in food processor also).
  4. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 5-6 parts and make balls; Roll this ball into the wheat flour, now press this ball slightly with the help of palm and roll the ball with the help of rolling pin till it reaches to 4-5 inch diameter size circle.
  2. Apply 1 teaspoon of ghee and fold it, fold one third shown in the photo, apply ghee and fold it to make rectangle into wheat flour and roll it evenly into rectangle shape.
  3. Now raw paratha is ready, as shown in photo.
  4. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame, Place the rolled paratha on this.
  5. Cook for few minutes till it changes the color, Turn the other side and cook it by pressing gently by spatula. Apply some ghee and turn it, Cook both sides by applying ghee as well as pressing it lightly.
  6. Serve directly to the plate. Serve with green chili pickle and onion raita.
Spring onion paratha

Spring onion paratha

Ingredients

Ingredients

Chop spring onion

Chop spring onion

dough

dough

Divide dough

Divide dough

roll the ball

roll the ball

Apply 1 teaspoon of ghee and fold it

Apply 1 teaspoon of ghee and fold it

fold one third

fold one third

fold it to make rectangle

fold it to make rectangle

fold it to make rectangle

fold it to make rectangle

Place the rolled paratha

Place the rolled paratha

Turn the other side

Turn the other side

Apply some ghee

Apply some ghee

applying ghee as well as pressing

applying ghee as well as pressing

applying ghee as well as pressing

applying ghee as well as pressing

Serve directly to the plate

Serve directly to the plate

Spring onion paratha

Spring onion paratha