03
Dec 16

Bhature

Bhature linked with tradition from Punjab and they love it. It is originated with Punjab and now popular across India, it is also popular as street food and highway eateries. Addition of Sooji brings crispiness. Have it any time either breakfast or meal.

Ingredients:

  • Maida (refined flour): 250gm (2 cups)
  • Sooji/rava: 2 tablespoon
  • Curd:  ¾ cup
  • Salt: 1 teaspoon
  • Baking soda: 1 pinch
  • Baking powder: ½ teaspoon
  • Sugar: 1 teaspoon (optional)
  • Yeast:  ½ teaspoon (optional)
  • Refined oil: for deep fry

Preparation:

For making dough:

  1. Take a wide vessel; pour Maida with all other ingredients except oil), knead them to make soft dough.
  2. (The dough can be made in food processor also), Cover with cling wrap and Keep aside, to be used after an hours.
  3. After an hour divide the dough into 10-12 parts and make balls, grease all balls with oil and again cling wrap for half an hour, keep aside.

Method:

  1. Roll the bhature ball ~6-7”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 otherwise wait and test again.
  3. Deep fry the bhature on high flame, after they start to puff slowly turn over fry till it becomes golden brown.
  4. Now, mouth watering bhature is ready to eat with Chhole along with onion salad and mango pickle.
Bhature

Bhature

Ingredients

Ingredients

pour Maida with all other ingredients except oil

pour Maida with all other ingredients except oil

pour Maida with all other ingredients except oil

pour Maida with all other ingredients except oil

soft dough

soft dough

soft dough

soft dough

Cover with cling wrap

Cover with cling wrap

Cover with cling wrap

Cover with cling wrap

Roll the Bhature ball ~6-7”diameter circle

Roll the Bhature ball ~6-7”diameter circle

Roll the Bhature ball ~6-7”diameter circle

Roll the Bhature ball ~6-7”diameter circle

slowly turn over

slowly turn over

fry till it becomes golden brown.

fry till it becomes golden brown.

fry till it becomes golden brown.

fry till it becomes golden brown.

Bhature

Bhature

Bhature

Bhature

Bhature

Bhature

Bhature

Bhature


28
Nov 16

Gobhi stuff paratha (cauliflower paratha)

Today I bring the seasonal cauliflower paratha with nutty flavor of sesame seed, accompanied with tomato radish salad, raita with homemade butter which give marvelous taste of your taste bud.

The recipe is my family favorite, we like this exotic flavor paratha a lot.

Ingredients:

For paratha:

  • Wheat flour (Aatta): 150 gm.
  • Salt: 1 teaspoon
  • Ajawine (Carom seed):  ½ teaspoon
  • Ghee: 100 gm (to be used during roasting paratha)
  • Ghee: 20 gm (to be mixed with dough as moin)

For stuffing:

  • Gobhi (cauliflower):  400gm
  • Fresh green chili: 4-5 no.
  • Chili powder: 1 tablespoon
  • Salt: ½ teaspoon
  • Sesame seed: 30-40 gm
  • Coriander leaves: 50 gm.

Preparation:

For making stuffing:

  1. Discard the seed of fresh green chili and chop into fine pieces, keep aside.
  2. Chop green coriander leaves, keep aside.
  3. Grate cauliflower with the help of grater /food processor; put ½ spoon salt and mix well, keep aside for 10-15 minutes, then squeeze gently and take out extra juice (to reduce the wetness and to be used in making dough), keep it into mixing bowl and add all the stuffing ingredients, mix well, Now stuffing is ready.

For making dough:

  1. Take a wide vessel; put Aata, Ajwain, ghee and salt. Mix well
  2. Add juice extracted from cauliflower, knead them, if required, put water in small quantity till the dough becomes soft.
  3.  (The dough can be made in food processor also), Cover and Keep aside, to be used after 10 minutes.).

Method:

  1. Divide dough into 4-5 parts, make big lemon size balls.
  2. Roll the ball in 5-6 inch diameter circle.
  3.  Place 2-3 tablespoon stuffing in the centre of the circle.
  4. Fold it and seal the edges by pleating.
  5. Fold the edges into the center and join properly.
  6. Now press this ball slightly with the help of palm.
  7. Again roll this ball into the wheat flour.
  8. Roll this ball with the help of rolling pin gently, till the 6 inch dia.
  9. Now raw paratha is ready.
  10. Take a tawa (griddle) and put on high flame, when it becomes hot; reduce the flame to medium flame.
  11. Place the rolled paratha on this.
  12. Cook for few seconds till it changes the color.
  13. Turn the other side and cook it by pressing gently by spatula.
  14. By pressing it will puff up. Sometimes it will not. (But need not to worry taste will still be great; it only shows that rolling is not proper). Apply some ghee and turn it.
  15. Cook both sides by applying ghee as well as pressing it lightly.
  16. Serve directly to the plate. Serve the paratha with Tomato radish salad (stir fry), raita and Gajar (carrot) & Gobhi (cauliflower) pickle, Garnish with homemade butter.
Gobhi stuff paratha (cauliflower paratha)

Gobhi stuff paratha (cauliflower paratha)

Ingredients

Ingredients

dough

dough

Grated cauliflower

Grated cauliflower

Ingredients

Ingredients

dough & stuffing

dough & stuffing

 Place 2-3 tablespoon stuffing

Place 2-3 tablespoon stuffing

Fold it and seal the edges

Fold it and seal the edges

Fold it and seal the edges

Fold it and seal the edges

Fold it and seal the edges

Fold it and seal the edges

raw paratha

raw paratha

Place the rolled paratha

Place the rolled paratha

Turn the other side

Turn the other side

applying ghee

applying ghee

it will puff up

it will puff up

Gobhi stuff paratha (cauliflower paratha)

Gobhi stuff paratha (cauliflower paratha)

Gobhi stuff paratha (cauliflower paratha)

Gobhi stuff paratha (cauliflower paratha)


23
Nov 16

 Ragi ki roti (Indian ragi bread)

This recipe reminds me; my mother in law cooking, this is authentic. Due to rising demand of millet grains, I decided to cook Ragi roti once or twice in a week. Ragi is a remarkable source of protein and iron making it perfect for vegetarian diet, many people is not aware about the amazing health benefits it provides. It is recommended for people suffering with Vitamin D deficiency.

Ingredients:

  • Ragi flour: 3 cup
  • Wheat flour: 1 cup optional (1/2 cup for dusting)
  • Salt: 1 teaspoon
  • Water: 3 cups

Preparation:

  1. Take a wide vessel; put 3 cup of Ragi flour and ½ cup of wheat flour add salt. Mix well. Knead the mixture with help of water by putting it in small quantity. You can knead this in food processor too.

Method:

  1. Make the big lemon size ball with wet hand, here I make roti with dampen palm, Pat each ball between dampened palms to make a roti of medium thickness. Alternatively, roll out each ball on a hanky with help of damp fingers as shown in the photo. (It will be approximately twice thicker than normal chapati).
  2. Now raw ragi ki roti is ready, Take a tawa (griddle), when it becomes hot (a bit hotter); Place the rolled 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.
  3. Now turn the side of roti on the tawa (use a handkerchief), slightly rotate the roti by pressing gently, it will puff up as shown in photo, or you can roast roti directly on the flame (hold the roti with tongue and keep the roti on flame from 1st side) it will start puffing, turn and roast all around as per your taste bud.
  4. Now, ragi ki roti (Indian rice bread) is ready, smear ghee/butter to keep them soft, ghee enhanced the taste and flavor also. It can be served with sabji (cooked vegetables) stew and curries.
 Ragi ki roti (Indian ragi bread)

Ragi ki roti (Indian ragi bread)

Ingredients

Ingredients

 Ragi flour and ½ cup of wheat flour add salt

Ragi flour and ½ cup of wheat flour add salt

Knead the mixture

Knead the mixture

Knead the mixture

Knead the mixture

Knead the mixture

Knead the mixture

Dough

Dough

big lemon size ball

big lemon size ball

made roti with dampen palm

made roti with dampen palm

big lemon size ball

big lemon size ball

roll out each ball on a hanky

roll out each ball on a hanky

roll out each ball on a hanky

roll out each ball on a hanky

 Ragi ki roti (Indian ragi bread)

Ragi ki roti (Indian ragi bread)


11
Nov 16

Different types of chapati Aatta(Indian bread dough)

For those who love a bite of chapati (Indian bread), here is the variation of making dough to chapati for day to day life.

Whenever you feel board with regular chapati, I am sure these changes will refresh you; you are definitely going to enjoy.

These changes are suitable for all age group. The best thing about this is that it doesn’t take much efforts or time to prepare, try this variation while making dough for chapati.

The Photographs of dough and roti with all seven combinations of ingredients is shown are almost look alike, but their effect and taste are different, which provides you a pleasant change and fulfill your requirements of our body.

So here are the secrets of weekly plan to make chapati for dinner and bring the change…collages2

Combination no. 1 (Sunday)

Ingredients:

  • Aata: 1 cup
  • Roasted cumin powder: 1 teaspoon
  • Asafoetida powder: 1 pinch
  • Ginger paste: 1 teaspoon
  • Salt: ½ teaspoon
  • Water: ½ cup

Note: this combination of ingredients can be used to make simple roti/chapati or stuff dal paratha; it is very nutritious and good for health, good to relief from the gas trouble.

Combination no. 1 (Sunday)

Combination no. 1 (Sunday)

20160827_072817

Ingredients

Ingredients

Combination no. 2 (Monday)

  • Ingredients:
  • Aata: 1 cup
  • Pudina (Dry mint powder): 1 teaspoon
  • Ajawine (Carom seed): ¼ teaspoon
  • Curd: ½ cup
  • Salt: ½ teaspoon

Note: you may use this Aata to make simple roti/chapati or to make aaloo paratha.

Ingredients

Ingredients

Combination no. 2 (Monday)

Combination no. 2 (Monday)

Combination no. 3 (Tuesday)

Ingredients:

  • Aata: 1 cup
  • Ragi flour: 1 tablespoon
  • Garlic paste: ½ teaspoon
  • Salt: ½ teaspoon
  • Paneer left over water: ½ cup

Note: you may use this Aata to make simple roti/chapati or to make fat free stuff cauliflower paratha, helpful for cholesterol control.

Combination no. 3 (Tuesday)

Combination no. 3 (Tuesday)

Combination no. 3 (Tuesday)

Combination no. 3 (Tuesday)

Combination no. 3 (Tuesday)

Combination no. 3 (Tuesday)

Combination no. 4 (Wednesday)

  • Ingredients:
  • Aata: 1 cup
  • Pudina (fresh mint): 1 tablespoon
  •  Fresh Coriander leaves: 2 tablespoon
  • Ajawine (Carom seed): ¼ teaspoon
  • Water: ½ cup
  • Salt: ½ teaspoon

Note: this combination of ingredients can be used to make simple roti/chapati or stuff dal paratha; it is very nutritious and good for health, good to relief from the gas trouble.

Combination no. 4 (Wednesday)

Combination no. 4 (Wednesday)

Combination no. 4 (Wednesday)

Combination no. 4 (Wednesday)

Combination no. 5 (Thursday)

Ingredients:

  • Wheat flour (Atta): ¾ cup
  • Gram flour (Besan): ¼ cup
  • Dry Kasuri methi:  2-3 tablespoon
  • Salt: 1 teaspoon
  • Ajawine (Carom seed):  ½ teaspoon

Note: you may use this Aata to make simple roti/chapati or to make radish paratha which excellent for diabetes.

Combination no. 5 (Thursday)

Combination no. 5 (Thursday)

Combination no. 5 (Thursday)

Combination no. 6 (Friday)

  • Ingredients:
  • Aata: 1 cup
  • Besan: 2 tablespoon
  • Fenugreek powder: 1 teaspoon
  • Salt: ½ teaspoon
  • Paneer left over water: ½ cup

Note: you may use this Aata to make simple roti/chapati or to make paratha.

Combination no. 6 (Friday)

Combination no. 6 (Friday)

Combination no. 5 (friday)

Combination no. 5 (friday)

Combination no. 7 (Saturday)

Ingredients:

  • Navratan Aatta (patanjali): 1 cup
  • Paneer left over water: ½ cup

Note: you may use this Aata to make simple roti/chapati or you may use to make paratha, which is very nutritious.

Combination no. 7 (Saturday)

Combination no. 7 (Saturday)

Combination no. 7 (Saturday)

Combination no. 7 (Saturday)

General Preparation for any combination mentioned above:

  1. Take a wide vessel; pour ingredients of your choice and mix well.

Method:

  1. Add water/ curd/ paneer 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 5 -10 minutes.

06
Oct 16

Singhare ke Aate (water chestnut flour) ki poori

Ingredients:

  • Singhare ka Aata: 50-80 gm.
  • Sendha namak (Rock salt): ½ teaspoon
  • Potato: 50-80 gm
  • Ghee (clarified butter)/cooking oil: for deep frying

Preparation:

  1. Boil the potato, peel off and grate, keep aside.
  2. Take a wide vessel; pour Aatta, salt and grated potato. Mix well, add water in small quantity if required and knead them, make little hard dough. (The dough can be made in food processor also)
  3. Cover and Keep aside, to be used after 5-6 minutes.

Method:

  1. Divide dough into 5-6 parts, 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, Deep fry the poori on high flame, after they start to puff slowly turn over.
  3.  Fry till it becomes golden brown, Now, mouth watering poori is ready to eat with cucumber raita.
Singhare ke Aate (water chestnut flour) ki poori

Singhare ke Aate (water chestnut flour) ki poori

Ingredients

Ingredients

dough

dough

Divide dough into 5-6 parts

Divide dough into 5-6 parts

Roll the ball

Roll the ball

Roll the ball

Roll the ball

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Singhare ke Aate (water chestnut flour) ki poori

Singhare ke Aate (water chestnut flour) ki poori

Singhare ke Aate (water chestnut flour) ki poori

Singhare ke Aate (water chestnut flour) ki poori