Showing newest posts with label Indian Bread. Show older posts
Showing newest posts with label Indian Bread. Show older posts

13.5.11

Soft Roti - Imitating Mom's Style:)





Hoooray Blogger Is Back:) You know what? I realized that, life really sucks without blogging:( When blogger was taken down for maintenance and debugging or something...I kind of went nuts!! First of all...I was looking out for a way to reach my fellow blog friends...yes, we all shared the same sentiments! Many expressed their regrets, some were really pissed-off and definitely we were all looking so dull without being able to post!Oops looks like we are all bit addicted to it! Anyhooo, now that it is back to normal, me too resumed back with same energy:) However, it has come to my notice that, my 12th May 2011 Post about 'Vegetables Tomato Soup' got disappeared!! And so does the comments:( I am terrible sorry for missing all your lovely words, friends:(
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Soft Roti:

Well, imitating someone's style is the last thing I want to do in my life! But, right now there is absolutely no lajja (shame)to adapt n copy Mom's style of culinary habits! Even though I spend awful lot of time in the kitchen n buffing my knowledge about recipes and techniques...you see, I couldn't be able to make the way Mommy did:(

I am simply amazed at her culinary skills. Even the simple recipe gets a lot of attention, the uniformity, consistency and that flawless completion! The things that went without notice and appreciation is now hitting back on me:( I am truly impressed when she intends to make chappathis / rotis. Trust me, she doesn't use even a pinch of dusting flour for rolling them! However, all the rotis at the end will be in geometrically perfect. If she aims at 8" round or if 6" triangle, every single piece will be done in a similar fashion!!! Whereas, me??? I am having hard time making one single chappathi with a perfect shape! I always end up having either Australia or Antarctica or Africa for my dinner...I meant the shapes of my rotis:(

Ingredients and Method:

Refined or fortified flour, salt as per taste, warm water and few teaspoons of ghee.

First warm the ghee and sprinkle over the flour. Mix well, so that the flour crumbles. Now add salt and pour warm water, little by little and knead through. Give lot of pressure while kneading, I guess this ensures softness. Well, bring this dough up to smooth-fissure less finish.

Now leave this set-up in the refrigerator for couple of hours.

Then divide them into equal parts and roll them down, fold two or three times...smear oil and dust flour, if necessary and roll them uniformly again. Repeat the same for all the remaining dough.

Now heat a skillet and toast the flat bread till lightly brown on both the sides.

Enjoy with an accompaniments of curries, korma or masala.

11.5.11

Vegetable Kothu Parotta - Multiple Choice Food!




Vegetarian Kothu Barotta:

Well, am not here to complain, but you see...If given choice, many want This, That and the Other. Oh yeah, I agree we all love some choices, (take a stroll to the nearby Super store, am positive that you will be bewildered by the numerous options at every section)!Anyhow...when it comes to multi-multiple choices, oh man, its pretty annoying!!

Host: What would you prefer Mam, coffee or orange juice.
Me: Juice, please.
Host: We have three brands...which one do you like?
Me: Muttering something...
Host: Do you like some ice for your beverage?
Me: Yes, please...
Host: Small, Medium, Tall - which glass is your preference?
Me: Just anything is fine...please 'Surprise Me':)

On the other day, myself and my significant other, were on a road trip. I was pretty hungry and I decided to stop by at any nearby eat area! Yes, I was terribly hungry and driving for straight 5-7 hours...I really didn't care whether its a junk food or gas-station food! However, as usual...he was using his GPS and his complex algorithms to analyze the best restaurant in the next 12 miles! He kept passing all the good places...complaining that their food would be greasy, they serve too much carbohydrate over there, here it is virtually no fiber in their diet, I don't like that place...as the waitresses are bit reluctant, this place is very creepy and the other one' has no good parking lot etc. There was a total disagreement where to stop and eventually battle broke. At the end I was pretty mad, angry and hungry at the same time. At last...we stopped at Cracker Barrel Country Restaurant for lunch! Which was overwhelmingly crowded...We were taken care of...like after 20 minutes of patient waiting:)

Anyhoo, looks like I never learned my lesson!! Coming onto today's recipe...Before' I intended to cook our weekend meals, I foolishly asked 'What would he prefer for dinner?' First we decided on Roti and Egg Masala. Later, he changed that into Parotta and Egg Korma. We argued a bit at this point and changed that into vegetable korma and egg-based Kothu parotta. The whole idea of peaceful dinner is completely moot by this time! Finally I decided Veg-egg-kothu parotta and used some kind of assertiveness to which sometimes, people submit! Voila...that's how after 2 painful hours of discussing on the menu, I prepared this! Yeah, some kind of dinner, right!! Well, otherwise my mantra is 'surprise'...no more choice for you:):)

How to make the barottas?

Barottas

Ingredients:

Soft cold barottas 5-7(made into bite size pieces)
Mixed Vegetables 2-3 cups
Green chilies 3 finely chopped
Onion 2 finely chopped
Ginger-garlic paste 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Garam masala powder 1/2 spoon
Coriander powder 1 spoon
Cumin seeds 1/2 spoon
Eggs 3 well beaten
Lemon juice few spoons
Oil 1 cup.

Method:

In a wide, non-stick wok, heat oil. Add cumin seeds, green chilies, ginger-garlic paste and onion. Fry them till aromatic.

Now add vegetables and stir-fry over high briefly.

Add eggs and scramble them completely. Further add salt, turmeric, coriander and garam masala powder to this.

Followed by chopped barotta, fry them till oil coats well. Run few spoons of lemon juice over this.

Garnish with cilantro leaves, serve steaming hot.

28.3.11

Beet Root Paratha - Colorful Indulgence







Beet Root Chappathi:

Ingredients:

Whole wheat flour 1 cup
Beet root 1 large - grated
Salt
Chili powder
Cumin seeds 1 spoon
Ghee/oil few spoons.

Method:

Heat oil, add cumin seeds followed by beetroot, salt and chili powder. Cook the beets briefly.

And add the same to the flour, mix well...add oil if necessary. Make a smooth dough.

Divide them into equal parts, and roll them into thin flat breads.

Toast them both the sides on a pre-heated griddle. Run few spoons of oil.

Serve warm along with curry, subzi and raitha.

7.3.11

Pyaz Ka Paratha / Onions Filled Chappathi





Pyaz Ka Paratha:

Onions Stuffed in Indian Flat Bread. Vengaya Chapathi. Ulli Roti.

Ingredients:

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

Dough preparation:

In a wide bowl, bring wheat flour. Add salt and soda. Further add warm water and knead this to smooth dough. Add ghee as a finishing touch.

Ingredients:

Purple/Red Onions large 2 finely chopped
Mashed potatoes 1 small cup(for texture)
Salt
Garam masala powder 1/4 spoon
Cumin powder 1/4 spoon
Green chili 2-3 finely chopped
Ginger-garlic paste 1 spoon
Coriander leaves 1 cup finely chopped
Dry wheat flour and ghee for making parathas.

Masala preparation:

Heat oil/ghee in a pan and add cumin seeds.

Add green chilies, onions and ginger -garlic paste. Fry till fragrant. Add salt, garam masala and cumin seeds powders.

Now add mashed potatoes to the above masala, continue cooking...maybe till fragrant.

Paratha Preparation:

Divide the dough into equal parts. Roll them into thin flat breads. Place a table spoon of filling, place an other chappathi over it...seal the edges. Repeat the same for the remaining dough.

Now toss them onto heated griddle, smear oil and cook both the sides.

Serve hot with spicy gravy or subzi.

26.2.11

Chinese Paratha / Indo-Chinese Paratha - Fusion Cooking







Indian-Chinese Paratha:

Chinese Style Stir-Fried Vegetables Stuffed in Indian Flat Bread - How about that? China is a neighbor country to India. Since time immemorial they have been visiting India, through land route. And right from Xuanzang (popularly known as Hsüan-tsang, in India 602 - 664 CE) were traveling to India in search of Buddhist scripts and for education. For several years they have been residents of India, especially in the big Metropolitan cities. Many were serving their distinctions as Dentist, Hair Stylist, Tannery Owners and Sauce manufacturers! But we have to say that, they found their glory in India through 'Food' ! Yes, by opening the Restaurants! In fact, the better Sino-Indian cultural fusion, perhaps began in the Kitchen! However, the original Chinese menu in the restaurants were kind of bland and not so appetizing to the predominant local population, who are big time spicy food lovers! So, a curious restaurateur at Mumbai, Nelson Wang (1975) prepared an amalgamation recipe to suit the palate of his customers. And, it was highly successful ! The credit goes to this one person, who first came up with the idea of fusing Indian Garam Masala with that of Chinese Soy Sauce! Later, the culinary perfection happened over years! Now, it took a new dimension of evolving into a distinct cuisine throughout the Sub-Continent! And, these days it is even getting popular in U.S. A. In many major cities 'Indo-Chinese restaurants are gradually mushrooming up! So, if you are curious to check it out' here you go.

Ingredients:

Mixed Vegetables(Carrot, Beans and Cabbage) -thinly sliced 2-4 cups
All purpose flour - Dough
Green chilies 6 finely chopped
Ginger 1" minced
Garlic 1-2 minced
Salt
MSG
Chinese 5-spice powder/garam masala 1/4 spoon
Soy Sauce few teaspoons
Green Onion chopped 1-2 cups
Sesame oil few spoons.

Method:

In a wide wok, heat oil and ginger-garlic, chilies and vegetables. Add salt, MSG and soy sauce. Stir-fry over high heat. Set aside to come down to room temperature.

Now roll the parathas as usual and fill the vegetables in it. Toast the same both the sides, until well-done.

Serve to go with Ketchup or any Chinese style side dish.

21.2.11

Karela Paratha / Bitter Gourd Stuffed Paratha / Bitter Melon Stuffed Flat Bread





Pavakkai Paratha

Are you a bitter melon hater? Well, maybe its time to re-consider including it in your diet. As more and more research keeps pointing out that 'bitter tasting gourds' does help to keep the blood glucose level low (I mean it will be highly appreciated by type-2 diabetes patients). I would like to share few tips to retain the essential vitamins fresh and at the same time, to put the bitterness at bay. Rinse the vegetable in sour butter milk several times. Include either lemon juice or tamarind while preparing curry out of it. And increase your spices in proportion, which will counter the bitterness' also enhances the flavor...balances the taste. When you scrape away the ridges and remove the seeds for 'Stuffed Karela', please do not discard the scrap. As you might be already aware of the fact that the seeds and peels are loaded with goodness. I make Sambar out of the scrap sometimes or use them to stuff the gourd/parathas. Works well. So here you go

Ingredients:

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

Dough preparation:

In a wide bowl, bring wheat flour. Add salt and soda. Further add warm water and knead this to smooth dough. Add ghee as a finishing touch.

Ingredients:

Bitter Gourd (de seed) and grated
Mashed potatoes 1 small cup(for texture)
Salt
Garam masala powder 1/4 spoon
Cumin powder 1 spoon
Chili powder 1/2 spoon
Coriander powder 1 spoon
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:

Heat oil/ghee in a pan and add cumin seeds.

Add green chilies, onions and ginger -garlic paste. Fry till fragrant. Add salt, turmeric, chili, coriander, garam masala and cumin seeds powders.

Now add grated vegetable and mashed potatoes to the above masala, continue cooking...maybe till the vegetable is done.

Paratha Preparation:

Divide the dough into equal parts. Roll them into thin flat breads. Place a table spoon of filling, place an other chappathi over it...seal the edges. Repeat the same for the remaining dough.

Now toss them onto heated griddle, smear oil and cook both the sides.

Serve hot with punjabi gravy.

26.1.11

Pudina Paratha / Mint Based Whole Wheat Flat Bread / Pudhina Chappathi






Pudina Chappathi:

Well, you know...I was traveling, traveling and traveling, the whole last year, seen much of North America in this 8 months!! Oh boy, its not a fun trip, where you can sit back and relax or take up a jolly stroll! Anyhow...finally landed back to Oxford this month (Home Sweet Home). This shuttling and packing episode was bit hectic. Even though they all call it 'Home away Home'...people tuck your bed, take care of your laundry...put some fresh mint. But, deep inside...I was kind of disoriented!!! Its so miserable to miss your own couch, mattress, untamed lawn, not to mention that 'Prolonged Restaurant Food - really sucks'. Now, I understand...how my Dad used to travel so much and come home for that basic 'Rasam Rice'. So, at one point 'I cooked enough parathas' and packed it with me...its like piece of home, I valued it so much during my travel. Now, minty flat bread' became a metaphor for any long-drive!!

Ingredients:

Whole wheat flour 1 cup
Salt
Warm water 3/4 cup
Fresh mint leaves chopped 1 bunch
Cumin seeds 1 spoon
Chili powder 1 spoon
Oil few spoons.

Method:

Bring all the above mentioned ingredients together, knead them into smooth dough.

Divide them into equal parts. Roll them into think flat breads.

Toast them on both the sides, run few spoons of oil. Well, key for better chappathi is...toss them to both side, quite often(I mean unlike dosa), it will leave you with soft chappathis:)

I prefer this during my travel, you can actually fix this for breakfast, lunch or dinner:)

3.6.10

Chili Parotta - Delightful Dinner:)





Chili Parotta:(Restaurant Style)

As I told you all before' Indo-Chinese is a new style' branching out of Indian cuisine. It could not be found in China, Burma or Malaysia...nowhere else, except India.:) This could be whipped in few minutes using only 4 main Chinese ingredients...the soy sauce, chili sauce, MSG(or Ajino motto) and green onions. Prepared to suit the needs of highly evolved palate...for hot and spicy food' of course:)

Parotta - layered Indian flat Bread; Kothu Parotta - Interesting Street Food.

Now imagine, the Parotta + Kothu Parotta concept' being fused with Chinese ingredients = Chili Parotta was thus born:):)

Here you go, enjoy this delicacy and write to me.

Ingredients:

Parotta - 2-4 torn into pieces
Bell pepper 1 large diced
Onion 1 large cubed
Garlic 4-7 cloves - chopped finely
Green chilies 2 finely chopped
Salt
MSG 1 pinch - optional
Soy sauce few spoons
Chili sauce - as per taste
Tomato ketchup - few spoons
Green onions - 4 finely chopped to garnish
Sesame oil few spoons.

Method:

Heat a large wok, add oil. Throw in chilies, garlic, onions and followed by all the sauces and ketchup. Fry real good.

Now add the parotta pieces and capsicum...fry over high heat for few minutes and remove from heat.

Garnish them with green onions. Serve warm as dinner.

6.3.10

Peshawari Naan - Nuts Stuffed Indian Flat Bread











Peshawar Naan:(Pakistan Style)

Peshawar Nan. Lucknowi Naan. Naan Bread. Nuts-Saffron Naan Bread. Almon Naan. Pishtachios Naan.

Another exciting restaurant delicacy, I am going to rave about is - Peshawar Naan. I have been practically missing Delhi and Hyderabad (the cities of Nawaabs) speciality food here:( The cuisine of nawaabs will be always elaborate, tantalizing and rich.

I could never forget those days of sneaking out of my hostel, for whole-chicken tandoori(several times at Delhi & Hyderabad). At one point, I told my Dad, that we girls are taking a rented car to Sikanderabad, Fatehpur Sikri and Agra on a study tour. Dad's exact expression was "Come on, give me a break, you are studying Science and what up with all this 'sudden curiosity over Anthropology anyway". I was simply passionate and gave hard time to my parents. Guess my destination was pre-disposed! No wonder, now I am completely metamorphosized from Biotechnologist to Anthropogist. Comeon, now don't tease me asking 'is it all because of food?'.

Ingredients:

All purpose flour
Salt
Sugar 1 spoon
Yeast 1 spoon
Ghi/clarified butter
Nuts - Almonds, Pistachios, Cashew nuts 1 cup.

Method:

Sift the flour, bring them in a wide tray.

Heat 1 cup of water, maybe luke warm will do. Add sugar, salt and yeast to this. Leave it on the counter top for 10-20 minutes. Once the water gets frothy...add this to the flour and knead gently. Cover with wet cloth and leave the set-up for 7-8 hours.

Meanwhile, toast the nuts and grate them, I pounded them manually. Set aside.

You will see the dough has doubled in its volume. Now punch and divide them into equal parts. About ping-pong ball size will do.

Now roll them up, fill the grated nuts, fold them again and knead very gently this time. Repeat the same for all the remaining stuff.

Now place them in a well-greased tray, preheat your oven. Approximately 350 F, will do...bake them for 20-30 minutes.

Serve warm along with spicy mughalai curries. Enjoy.:)

25.1.10

Sheermal - Lucknow Special Light Bread









Sheermal:(Lucknow Special)

I grew up making sweets and snacks for our evening chai. Hmmm, that's when Mommy would allow me to play with food.:) I kept perfecting the old recipes and tried something new, each time...never heard the word 'NO' from my mother! Moreover, kitchen is the place, where myself and mommy had our best conversations! And also its a great excuse to take a bite of all the goodies.:)

One good thing about growing up in a not-so-traditional household is, never had any strict convections or laws of taboo food nor they patronised any ethnic recipes. So, I am allowed to experiment both at lab and my home:)

Please do yourself a favour, try this recipe immediately...honestly it isn't that hard at all. The recipe for Indian flat bread has been researched and dissected a million times, so here is my own version for 'Shirmal'. I enjoyed this light bread for the first time at 'Chandni Chowk, New Delhi'.

Ingredients:

All purpose flour 1 cup
Salt to taste
Sugar 2 teaspoons
Active yeast 1/2 spoon
Saffron few strands
Warm water/warm milk
Egg(optional)
Raisin and nuts to garnish
Ghee.

Method:

Add salt and sugar to the warm water, add yeast to it. Mix well and allow it to stand for about 20 minutes.

Once the water turns frothy, add flour and saffron, knead to soft dough.

Divide them into equal parts. Roll them thin and stud with raisins, give a egg wash if needed.

Bake them at 350 F for about 20 minutes.