Kitchen Tantra

Halwa Poori:

Fried Halwa Poori. Kesari stuffed in Poori. Sweet Poori.

Generally I use left over 'kesari' to stuff this poori. Its pretty much like 'poli'. Stuff some nice sweet filling and depp fry instead of pan-frying!

Ingredients:

For Making Halwa:

Rawa/Sooji/Semolina - 1 cup
Sugar 3/4 cup
Saffron 1/4 spoon
Milk 1-2 cups
Salt 1 pinch
Ghee 1/4 cup.

For Making Poori:

All purpose flour - 1 cup
Salt 1 pinch
Soda 1 pinch
Warm milk 1/4 cup
Ghee few spoons
Oil for deep frying.

Method:

Halwa Preparation:

In a pan, heat ghee. Toast emolina till fragrant and then set aside.

Wet-grind saffron using few spoons of milk.

In a deep, heavy bottomed pan.....heat sugar. Add 1/4 cup of water...bring it to bubbly syrup like condition.

Now stir-in toasted semolina without forming lumps. Further add saffron.

Cook over medium heat. Add milk and ghee.

When the halwa is done. Transfer it to display bowl. Then refridgerate it to cool down.

Poori Preparation:

In a wide bowl, sift...flour, salt, soda and ghee. Using warm milk knead them into tuff dough.

Mae equal part out of it.

Making Halwa Poori:

Knead the dough into small poori. Place 1-2 spoon of halwa in the centre. Fold it and knead again. Repeat the same to all the dough.

Heat oil in a deep frying pan. When the oil is smoky hot. Fry poori one by one.

Then leave this over kitchen tissue for some time.

Serve warm as a snack.

Labels: Halwa, Indian Bread, Sweets

Makki Ki Roti:(Punjabi Style)

Indian Corn Bread. Maize flour Chappathi. Makka-Chola Maavu - Chappathi. Makka Chappathi. Makka Roti.

Ingredients:

Corn meal 1/2 cup
Corn flour 1/2 cup
Salt
Warm water 1 cup
Ghee few spoons.

Method:

In a large bowl, add corn meal + corn flour + salt.

Mix them well and make a well in the centre. Add warm water little by little and make a smooth dough. Run a spoonful of ghee as finishing touch.

Make equal parts out of it. Knead into thin chappathi.

Toast them on hot tawa/griddle. Run few spoons of ghee on top.

Serve warm with vegetable or chicken korma.

Labels: Indian Bread

Khakra: (Punjabi Style)

Methi Roti. Methi Chappathi. Venthaya Keerai Chapathi. Fenugreek leaves in Indian Bread.

Ingredients:

Whole wheat flour 1 cup
Salt
Ajwain/omam/tymol seeds 3 spoons
Fenugreek leaves 1 cup(preferably kastoori methi)
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Oil few spoons.

Method:

Mix all the above said ingredients togather in a large bowl.

Make a well in the centre. Add little by little warm water and make a smooth neat dough.

Make equal parts out of it. Knead them into thin rotis/chappathis. Knead them with uniform thickness.

Now dry toast them on tawa/griddle. Maybe for long time than usual. Let it be done like crispy paapad like(chips like) It should be brittle and crisp.

Serve warm or later. One can store this roti for long period of time.

Labels: Indian Bread

Masala Paal Poori:(Marwadi Style)

Milk Poori. Paal Poori. Badam Poori.

Ingredients:

For Masala paal:

Almonds 1/4 cup
Pista 1/4 cup
Cashewnuts 1/4 cup
Walnuts 1/4 cup
Farm fresh Milk 1 cup
Cardamon seeds powder 1/2 spoon
Saffron few strands
Sugar 1/2 cup

For Poori:

Wheat flour 1 cup
Salt less than 1/4 spoon
Baking soda less than 1/4 spoon
Warm milk 1/2 cup
Ghee few spoons
Working flour - few spoons
Oil for frying.

Method:

Dough Preparation:

In a large bowl....sift flour, salt, baking powder.

Add warm milk and ghee to this. Prepare a fine textured dough. Maybe give lots of pressure while preparing dough. Add ghee, once again as finishing touch.

Leave the dough in the bowl. Cover the bowl with wet cloth. Let it stand for whole 2 hours.

Masala Milk Preparation:

Now soak almonds in warm water for 20 minutes. Then peel its skin off.

In a separate bowl soak cashew, pista and walnuts in warm water.

In a belnder, add all the above said nuts. Wet grind them into thin paste. Strain them using a stainer/muslin cloth.....to extract thick nut's milk. (or one can use as such too.

In a vessel heat sugar, add cardamon seeds, saffron and farm fresh milk to this. Let it boil well.

To this milk add above said nut's milk or nut's puree. Allow it to boil. Then leave this milk mixture in fridge for 4-6 hours.

Making Masala Poori:

Heat oil in shallow wok.

Make equal parts out of dough. Knead them into small 'pooris'. Maybe 3" diameter.

Fry these pooris till golden color. Let it cool down for a while.

Then soak them in masal milk prepared above. Serve chilled.

Labels: Indian Bread

Soft Chappathi:

Soft Indian Bread/ Soft Rotis/ Mridhu-Chappathis.

Ingredients:

Well sifted Wheat flour 1 cup
Salt 1/4 spoon
Baking Soda 1/4 of a pinch
Warm water/warm milk 1 cup
Ghee few spoons.

Dough Preparation:

In a wide bowl add the flour, salt and soda. Mix them thoroughly.

Then make a well in the centre.

Add warm water in that well. Using your hand.....prepare a soft dough. Repeatedely give pressure to the dough. Work on it atleast 20 minutes. Until you see the dough as no cracks or its sticky. It should have very smooth texture at the end of the time.

Now add 1 or 2 spoons of ghe and make them into big ball. Cover the bowl with wet cloth. Leave it for 20 minutes.

Method 1:

Then make equal parts out of them(like small ball size)

Knead them out into 6-8" diameter chapathis.

Place them over hot skillet and cook both the side, run few spoons of ghee if needed.


Method 2:(For Triple fold Chappathis)

In the same way, make equal parts(small ball size)out of dough.

Knead them into 6-8" diameter chapathis first.

To this spray a spoon full of ghee, using your fingers....spread the ghee thoroughly. Then sprinkle a spoon of dry flour on the top.

Now fold the chapathi once(it will come as a semicircle-greased part should be folded)

Then to this emi-circle chapathi, spray ghee/drizzle ghee over it. Spread it as you did earlier. Again drizzle a spoon of dry flour on the top.

Fold them again, it comes into triangle shape now.

Knead this triangle shaped chappathi.....maybe drizzle dry flour while working on it.

Place them over hot skillet, use ghee. Cook them both the sides.

While toasting chapathi, turn them both the sides quite often.(unlike dosa, waiting to get cooked one side first) Always cook chappathis over high heat. Never on low-medium heat-it will make your chapathi brittle.

Roll the chappathis and place in a clean cloth and then leave them in hot-box/serving basket.

Serve hot with any spicy gravy.

Labels: Indian Bread

Pan Fried Veg-Pocket:

Vegetable Parcel. Pan-Fried Veg Roll. Vegetable Wrap.

Its pretty much like making egg-roll(veg or chicken roll) the only difference is....here I pan-fried it, instead of deep frying. One can even buy egg-roll sheets commericially!

Ingredients:

For Making Egg-Roll Sheets:

All purpose flour - 1 cup
Salt
Soda
Warm water 1/4 cup
Butter few spoons
Dry flour for kneading
Egg white - from 1 egg(optional)

For Filling:

Choice of your veggies:

Pink Cabbage - thinly sliced
Green cabbage - thinly sliced
Green chilies - 3 sliced
Capsicum - 1 sliced
Carrots 2 - thinly chopped
Beans 75 grams - french style cut
Salt
White pepper 1 spoon
Agina Motto 1-2 pinch
Olive oil for pan-frying.

Method:

Wrap Preparation:

Bring flour, salt and soda in a large bowl. By adding warm water little by little....slowly knead them into smooth dough. Run few spoons of ghee and finish the dough. Make equal parts out of it.

Knead them into thin uniform tortillas(chappathis).

Heat a tawa over medium range. Now toast this chappathi exactly 5 seconds on each side.

Well...now it turns to a stiff tortilla/chappathi. Set aside.

Repeat the same for all the remaining dough too.

Filling Preparation:

Heat oil in a shallow wide pan. Stir-in all the cut-veggies(you decided).

Sprinkle salt, pepper and agina motto to it. Give a quick stir-fry for 2 minutes. Then transfer this to display bowl. Allow this to cool for a while.

Making of Veg-Pockets:

Now in shallow pan, heat oil.

Take a stiff tortilla and fill with veggies. Wrap them-up. Dip them in egg white.

Pan-fry till it turns to golden color and crispy enough.

Serve warm along with toamto ketchup as an evenning snack.

Labels: Carrot, Indian Bread

Banana Chapathi: (Kerela Style)

Kela Ki Rotiya`n/Kela Ki Chapathi/Atti Pandu-Chapathi/Roti/ Vazhai Pazha Chapathi.

Ingredients:

Ripe Banana-1
Salt as per taste
Sugar 1 spoon
Wheat flour 1 cup
Ghee few spoons.

Method:

In a large bowl, add flour, salt, sugar and ghee. Mix them well.

In a separate dish, mash the banana well. Mix this with the above well.....make it to smooth dough. Make equal parts out of this.

Knead these chapathis with uniform thickness. It should not be too thin.

Cook this over hot tawa. Run few spoons of ghee around it. Cook both the sides....till fragrant.

Serve hot. It tastes good when served along with Chicken korma or Cashew korma.

Labels: Indian Bread

Tomato Poori:(Andhra Style)

Tamatar Ki Pooriya`n/Tamatar Poori/Thakkali Poori.

Ingredients:

Wheat flour 2 cups
Ripe tomatoes 3-4(country tomatoes)
Salt
Turmeric less than 1/4 spoon
Chili powder 3/4 spoon
Cumin seeds 1/2 spoon
Ghee few spoons(for kneading)
Oil for frying.

Method:

In a large bowl....add flour, ghee and salt. Mix them well.

Make a thick puree out these tomatoes. Run this puree over wheat flour. Also add cumin, turmeric and chili powder to this. Make a smooth dough.

Make equal parts out of this. Knead them into small pooris with uniform thickness. Fry them in hot oil.....until fluffy.

Serve hot. Can be also served without any side dish. One can try this with any mild curries if needed.

Labels: Indian Bread

Paneer Paratha:(Punjabi Style)

Indian cheese in wheat bread:

Ingredients:

Wheat flour 1 bowl
Salt
Cooking soda 1/4 spoon
Warm water 1 cup
Ghee/clear butter

Dough preparation:

1. In a large bowl add wheat flour.

2. In warm water add salt + soda.

3. Now add this water to the flour and mix it well.

4. Add ghee for smooth finish of dough. Leave it in for 2 hours with proper covering. One can leave it even in fridge...but should be left outside at least a hour before preparing parathas.

Ingredients:

Paneer 250 grams
Salt
Cumin seeds 2 spoons
Garam masala powder 1/4 spoon
Cumin powder 1 spoon
Chili powder 1/2 spoon
Coriander powder 1 spoon(dhanya powder)
Turmeric powder 1/4 spoon
Green chili 2 finely chopped
Onions finely chopped 1 cup
Ginger-garlic paste 1 spoon
Coriander leaves 1 cup finely chopped
Dry wheat flour and ghee for making parathas.

Masala preparation:

1. Boil paneer in water for 20 minutes long with little salt in it.

2. Held in a colander(the cooked paneer), discard water. Sqeeze the excess water using hands or a wooden spatula. Mash the paneer and set aside.

3. In a pan heat oil/ghee and add cumin seeds and fry till golden brown.

4.Then add green chilies, onions and ginger -garlic paste. Fry them till all water evaporates from them. Add salt, turmeric powder, chili power, coriander powder, garam masala powder and cumin seeds powder. Toss them well until all powders get well mixed and as well as lost their raw smell.

5. Now add mashed paneer to the above masala either removing from the stove or still on the low flame.

6. Mix them well by further adding coriander leaves. remove from stove and make round balls out of it.

Paratha Preparation:

1. Knead wheat dough roundels into small chapatis.

2. Make it too thin in the edges when compared to to centre...by using your fingers.

3. In a bowl have water next to you...to dip your hands. Now place the paneer ball in the centre. And touch the tips of the chappathis with water for closing it. Close it carefully.

4. Now roll them in dry flour and knead the same once again. Ensure that masala is not seen outside. Care should be taken while kneading. It should be thin as well as not torn. If the masala is too wet it may be torn easily...so care should be taken both while kneading or preparing tight masala.

5. Now place the parathas in hot tawa and toss them both the sides till it is cooked. Add either ghee/butter.

Serve hot with punjabi gravy.

Labels: Indian Bread

Mooli Paratha:(Punjabi Style)

Radish in Wheat Bread:

Ingredients:

Wheat flour 1 bowl
Salt
Cooking soda 1/4 spoon
Warm water 1 cup
Ghee/clear butter

Dough preparation:

1. In a large bowl add wheat flour.

2. In warm water add salt + soda.

3. Now add this water to the flour and mix it well.

4. Add ghee for smooth finish of dough. Leave it in for 2 hours with proper covering. One can leave it even in fridge...but should be left outside at least a hour before preparing parathas.

Ingredients:

Radish 1 large - outer skin scrapped(finely grated)
Salt
Garam masala powder 1/4 spoon
Cumin powder 1 spoon
Chili powder 1/2 spoon
Coriander powder 1 spoon(dhanya powder)
Turmeric powder 1/4 spoon
Green chili 2-3 finely chopped
Onions finely chopped 1 cup
Ginger-garlic paste 1 spoon
Coriander leaves 1 cup finely chopped
Dry wheat flour and ghee for making parathas.

Masala preparation:

1. Boil radish in water for few minutes

2. Held in a colander, discard water. And squeeze to remove the excess water.In a separate vessel boil peas with little salt in it.

3. In a pan heat oil/ghee and add cumin seeds and fry till golden brown.

4.Then add green chilies, onions and ginger -garlic paste. Fry them till all water evaporates from them. Add salt, turmeric powder, chili power, coriander powder, garam masala powder and cumin seeds powder. Toss them well until all powders get well mixed and as well as lost their raw smell.

5. Now add grated, cooked radish to the above masala either removing from the stove or still on the low flame.

6. Mix them well by further adding coriander leaves. remove from stove and make round balls out of it.

Paratha Preparation:

1. Knead wheat dough roundels into small chapatis.

2. Make it too thin in the edges when compared to to centre...by using your fingers.

3. In a bowl have water next to you...to dip your hands. Now place radish ball in the centre. And touch the tips of the chappathis with water for closing it. Close it carefully.

4. Now roll them in dry flour and knead the same once again. Ensure that masala is not seen outside. Care should be taken while kneading. It should be thin as well as not torn. If the masala is too wet it may be torn easily...so care should be taken both while kneading or preparing tight masala.

5. Now place the parathas in hot tawa and toss them both the sides till it is cooked. Add either ghee/butter.

Serve hot with punjabi gravy.

Labels: Indian Bread

Gobi Paratha:(Punjabi Style)

Cauliflower in Wheat Bread

Ingredients:

Wheat flour 1 bowl
Salt
Cooking soda 1/4 spoon
Warm water 1 cup
Ghee/clear butter

Dough preparation:

1. In a large bowl add wheat flour.

2. In warm water add salt + soda.

3. Now add this water to the flour and mix it well.

4. Add ghee for smooth finish of dough. Leave it in for 2 hours with proper covering. One can leave it even in fridge...but should be left outside at least a hour before preparing parathas.

Ingredients:

Cauliflower 1 large - cut into small florets
Salt Cumin seeds 2 spoons
Garam masala powder 1/4 spoon
Cumin powder 1 spoon
Chili powder 1/2 spoon
Coriander powder 1 spoon(dhanya powder)
Turmeric powder 1/4 spoon
Green chili 1 finely chopped
Onions finely chopped 1 cup
Ginger-garlic paste 1 spoon
Coriander leaves 1 cup finely chopped
Dry wheat flour and ghee for making parathas.

Masala preparation:

1. Boil cauliflower in water for 10 minutes. Maybe add little salt to this. Flowers may have worms sometimes...care should be taken while boiling them. Let it boil well to kill the germs and worms.

2. Held in a colander, discard water. Squeeze the florets with wooden spatula to remove excess of water. Then mash them well and set aside.

3. In a pan heat oil/ghee and add cumin seeds and fry till golden brown.

4.Then add green chilies, onions and ginger -garlic paste. Fry them till all water evaporates from them. Add salt, turmeric powder, chili power, coriander powder, garam masala powder and cumin seeds powder. Toss them well until all powders get well mixed and as well as lost their raw smell.

5. Now add mashed cauliflower to the above masala either removing from the stove or still on the low flame.

6. Mix them well by further adding coriander leaves. remove from stove and make round balls out of it.

Paratha Preparation:

1. Knead wheat dough roundels into small chapatis.

2. Make it too thin in the edges when compared to to centre...by using your fingers.

3. In a bowl have water next to you...to dip your hands. Now place cauliflower ball in the centre. And touch the tips of the chappathis with water for closing it. Close it carefully.

4. Now roll them in dry flour and knead the same once again. Ensure that masala is not seen outside. Care should be taken while kneading. It should be thin as well as not torn. If the masala is too wet it may be torn easily...so care should be taken both while kneading or preparing tight masala.

5. Now place the parathas in hot tawa and toss them both the sides till it is cooked. Add either ghee/butter....even mustard oil will do.

Serve hot with punjabi gravy.

Labels: Cauliflower, Indian Bread

Aloo Paratha:(Punjabi Style)

Stuffed Potato in Wheat Bread.

This is my favourite sunday brunch...when I was in Delhi hostel. Most of the days...I wouldnt stay for breakfast...as I had early morning hour classes. So on sunday I used to enjoy this with my friends. Wow....Kamalesh Roy(our cook)made best paratha of all. Sometimes girls used to get pretty mad at him...if he changes his menu on sunday. Who wants bread pakora or Poori. So thanks to Kamalesh for sharing this wonderful recipe with me. Well....althought I couldnt make the exact way he did it....atleast I tried!:)

Ingredients:

Wheat flour 1 bowl
Salt
Cooking soda 1/4 spoon
Warm water 1 cup
Ghee/clear butter

Dough preparation:

1. In a large bowl add wheat flour.

2. In warm water add salt + soda.

3. Now add this water to the flour and mix it well.

4. Add ghee for smooth finish of dough. Leave it in for 2 hours with proper covering. One can leave it even in fridge...but should be left outside at least a hour before preparing parathas.

Ingredients:

Potato 2-3
Salt
Cumin seeds 2 spoons
Garam masala powder 1/4 spoon
Cumin powder 1 spoon
Chili powder 1/2 spoon
Coriander powder 1 spoon(dhanya powder)
Turmeric powder 1/4 spoon
Green chili 2-3 finely chopped
Onions finely chopped 1 cup
Ginger-garlic paste 1 spoon
Coriander leaves 1 cup finely chopped
Dry wheat flour and ghee for making parathas.

Masala preparation:

1. Bake potato in a microwave for 3-4 minutes and peel its skin. Or simply boil potato in water for 20 minutes and peel its skin.

2. In a pan heat oil/ghee and add cumin seeds and fry till golden brown.

3.Then add green chilies, onions and ginger -garlic paste. Fry them till all water evaporates from them. Add salt, turmeric powder, chili power, coriander powder, garam masala powder and cumin seeds powder. Toss them well until all powders get well mixed and as well as lost their raw smell.

4. Now add mashed potatoes to the above masala either removing from the stove or still on the low flame.

5. Mix them well by further adding coriander leaves.

6.Remove from stove and make round balls out of it.

Paratha Preparation:

1. Knead wheat dough roundels into small chapatis.

2. Make it too thin in the edges when compared to to centre...by using your fingers.

3. In a bowl have water next to you...to dip your hands. Now place potato balls in the centre. And touch the tips of the chappathis with water for closing it. Close it carefully.

4. Now roll them in dry flour and knead the same once again. Ensure that masala is not seen outside. Care should be taken while kneading. It should be thin as well as not torn. If the masala is too wet it may be torn easily...so care should be taken both while kneading or preparing tight masala.

5. Now place the parathas in hot tawa and toss them both the sides till it is cooked. Add either ghee/butter....even mustard oil is good for it.

Serve hot with spicy punjabi gravy.

Labels: Indian Bread, Potato

Chola Poori:(Delhi Style)


Maida Poori. Light Fluffy Pooris. Hotel Style Poori.

Ingredients:

All purpose flour 1-2 cups
Salt
Soda 1/2 spoon
Sour curd 1 cup(well beaten)
Ghee few spoons
Oil for frying.

Method:

In a bowl add flour. Add salt and soda too. Using curd...make a smooth dough. Maybe use ghee in between.

Leave the smooth dough well wrapped in wet cloth. Maybe for at least 7 hours.

Once again run few spoons of ghee over it.

Make equal parts out of them. Knead into small pooris. Always knead them with uniform thickness, it should be thicker than you usually knead for regular pooris or chapathis. Never attempt to use dry flour while kneading. Maybe use ghee or oil if it demands.

Fry them in hot oil. Give a pressure to one side...using spatula. Let the poori bulge well. Leave them over kitchen tissues..while a while, to remove excess oil in case.

This should be served along with some spicy gravy. You can have your choice. Generally chana masala is quite common match for this.

Labels: Indian Bread

Romaali Roti:

Ingredients:

Wheat Flour 1 cup
Maida/all purpose flour 50 gms
Baking powder 1/2 spoon
Oil few spoons
Water to knead

Method:

1. Mix wheat flour, maida, salt and baking powder.

2. Pour oil in the flour and add water little by little and make a smooth and elastic dough and set aside covered with moist muslin cloth for 1/2 an hour.

3. Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue).

4. Heat a skillet (tawa). Place the roti carefully over it and cook till done. Fold it like a handkerchief.

Serve hot with spicy gravy.

Labels: Indian Bread

Bobattlu ( Andra Special Sweet)


In Andra Bobattlu is made during Ugadi festival....that is Telugu New Year. Tamilians call this 'Poli' It can be cooked with even coconut-sugar stuffings in it. But here.....I have given the original Andhra style with chana dal stuffings. Do you know?......it was strange for me, when Southern Tamils called this sweet as 'Ommitu' or 'Bholi'. I was initially confused. Later discovered......they have usual tendency to pronounce any 'paa' sound has 'bha'.....like they started telling 'Bhoori' for 'Poori'. I went hysterical for days!!! Anyway.....whatever you pronounce or call it, but try it. Its AWESOME!!!

Ingredients:

Maida/clarified wheat flour 3 cup
Salt
Turmeric 1/4 spoon
Cooking soda 1/4 spoon
Warm water 1 cup
Ghee/clarified butter/sesame oil 1 cup

Dough Preparation:

1. In a large bowl add maida flour. mix well salt, turmeric and soda in warm water.

2. Add this water now to flour and prepare a smooth dough.

3. Add ghee/oil for further smooth finish. Now wrap the dough in a wet cloth and leave it for 1 hour.

4. After an hour add 1 half cup of oil to the dough and once again set it aside. leave the oiled dough for at least 4 hours/till the oil gets absorbed.

5. Then make small roundel by only using oil on your hands. Never use dry flour here like making chappathi/poori.

Ingredients:

Chenna dal/bengal gram/kadalai parrupu 1-2 cup
Jaggery 1-2 cup
Freshly grated coconut
Til seeds/black sesame seeds 4-6 spoon
Cashew nuts 1/2 cup
Cardamom 8-10 powdered
Color (optional)
Oil 1/4 cup

Poornam Preparation:

1. In a pressure cooker boil dal with little water to one whistle or simply semi cook. make sure of dal is still intact at the same time cooked well.

2. In a pan add oil and fry chachew nuts and sesame seeds. Add cardamom powder and jaggery. Let jaggery to melt freely. Later add cooked dal + grated coconut. Cook on low flame till all water gets absorbed. Let the poornam be semi-solid and not watery anymore. If it is watery cook further. (watery poornam may ruin the poli).

Poli Preparation:

1. Take a polythene sheet and smear it with excess of ghee. Now take dough roundels and place on it. Cover the dough with the sheet above. Press with your hands. Make it thin as possible. At the same time not tearing it further. Now place 1-2 spoon of poornam in the centre of the dough and close it carefully. Once again press it flat using your oiled hands.

2. In a tawa add 1-2 spoons of ghee/butter and place this poli and toss them both the sides. One can repeat it for more polies.

Note: One can also make coconut poli with same procedure but with sugar in place of jaggery.

Labels: Indian Bread, Sweets