Showing newest posts with label Wheat Flour. Show older posts
Showing newest posts with label Wheat Flour. Show older posts


Phenomenal Purdah Biriyani - Dum Pukht!!!

Dum Cooking This is one of the slow-cooking method that was introduced to India, by Mughals. It is one of the oldest cooking methods, which dates back to 1500s! Abu Fazl's book 'Ain-i-Akbari'( about King Akbar) describes various cooking styles and recipes in the Royal kitchen. He has also mentioned about 'Dumpukht' a style of cooking, derived from Persian word 'Dum' meaning 'air-cooked' or 'baked'. Although it is not literally air cooked!! What it means is, meat is cooked with its own water, through internally generated steam, where the vessel is sealed with elastic dough/with softened clay. Thus it actually prevents the steam from escaping and the food is done very slowly(with internal steam). The earliest documented 'Dumpukht recipe' is found in Ain-i-Akbari.

Even though this culinary technique was quite familiar to the royal kitchen, however the credit goes to later Mughal ruler, who actually popularised it! And that is how the technique once that was restricted only to the royals, reached common man.

During, Nawab Asaf-ud-Daulah(1700s)of Awadh, dumpukht got famous. In the year 1780, the state of Awadh had severe famine and unemployment was also high. Nawab Asaf-ud-Daulah, the erstwhile ruler decreed the never ending construction of a giant edifice, the Bara Imambara...creating unceasing employment to the locals. So, arrangements were made to provide food, both day and night. It was a complete one pot meal, where rice, meat, lots of local vegetables, sour fruits and spices were cooked together.

Huge containers were filled with rice, meat, vegetables and spices. They were sealed and slow cooked, they ensured an uniform heat from the top by just placing some hot charcoal on the lids. Thus food was made available to the work force during day and night. When the King came to take a look at the arrangements procedures, he got really impressed with the cooking techniques. When the containers of slow cooked meals were opened, the aroma of spices filled the air, the meat turned out to be very tender that it kept falling off the bones and vegetables like turnips, eggplants and sour tasting fruits with rice gave out a complete health gumbo of deliciousness . So, it was once again adopted by the royal cooks and many recipes were later developed using this simple technique and it received an impetus appreciation from Royals as refinement in cooking.


For Sealing:

All purpose flour/Whole wheat flour 1 cup
Fennel seeds
Cumin seeds
Pinch of turmeric
Warm water

Combine and bring a soft dough.


Fried/dried onions 1 cup
Green Cardamom
Black cardamom
Birinji flower
Maratti mokku
Star anise
Cumin seeds
Fennel seeds
Black cumin seeds
Rose petals
Rose syrup 1 spoon
Bay leaves

For the Dish:

Rice 2 cups
Meat (lamb/goat/poultry) 1 cup
Vegetables (carrot, beans, turnips, beets, cauliflower, peas, potatoes, soya etc)
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Corinader seeds powder 1 spoon
Cumin seeds powder 1/2 spoon
Garam masala powder 1/4 spoon
Lemon juice
Green chilies minced
Onions 2 grated
Ginger 2" grated
Garlic 4 minced
Mint leaves 10 crushed
Cilantro 1 cup chopped
Ghee 1 cup.


Marinate meat with all the spices other ingredients(except oil, vegetables and rice)mentioned above.

Now wash rice several times in running tap water, once the water runs clear, retain the rice. Then semi cook the rice and set aside.

In a wide wok, heat ghee and add the marinated meat. Fry for few minutes, once the meat turns opaque and raw smell of spices are gone, throw in the vegetables. Remove from heat.

Now, in a wide oven safe tray...spread the meat-vegetable and followed by semi-cooked rice, repeat the same for more layers. Cover the vessel with a prepared elastic dough. Now set your oven at minimum possible temperature. Slow cook till tender and nice.

Garnish them as you please with fried onion, nuts, raisin and saffron.

Enjoy as a main course.:)


Health Mix Laadu - Country Style

Sathu Maavu Urundai:

I didn't grow up in a farm nor entirely in restaurant special menu, household! There were times, when garnishing was not so important, even on festival occasions! But, none of this bothered us...coz' we were all zeroing down in the main course or simply drowned in the spicy curries.

When, I happen to face myself in the kitchen (rather too early at my age), started experimenting all the delights I gone through at various occasions, (not to mention, was travelling a lot)! But believe me, whenever I wanted to treat myself, I do settle for the long last childhood food! Simply recapture the simplest form of food (salt and steam kind). I never look forward to fix them in million different ways! We call it healthy!

No, no, I am still not talking about 'Diet food' here! In fact that doesn't even exist in my dictionary! All I know is...little about calories, bit of science, good physical activity (many call it exercise, work out), to curb the stress, bring positive outlook during painful moments and sure, Eating Right with loved ones.


Health mix flour 1 cup. (Raagi, bajra, whole wheat, barley, oats, millets, cashew nuts, almonds, and much more)
Sugar 3/4 cup
Cardamom powder 1/4 spoon
Ghee few spoon
Milk few spoons
Cashew nuts 10 sliced and fried in ghee
Raisins 15, fried in ghee.


Dry toast the health mix powder for couple of minutes, or till aromatic.

Now add powdered sugar to it. Mix the other ingredients too...sprinkle milk and bring them into soft dough. Divide into equal parts and shape them into laadus.

Yep, that's it...pop them into your mouth! Delicious, right!!!


Deepavali Special - Health Mix Payasam

Health Mix Payasam:

Malted Raagi Payasam. Barley Payasam. Sprouted Wheat Payasam. Healthy Payasam.

Health Mix is something that mommy used to prepare, when we (myself & my brother) were kids. I am not sure about the long lengthy ingredients she used to sneak into it! Well, I should have asked her! I recollected few of the stuff, she used to mention tho'. But otherwise for the convenience sake...I just used the 'ready made' health mix available in the market today (from India). The brand read as 'Manna Health Mix'...somewhat okay, but definitely not so good like Mommy's Health Mix!!


Health Mix may Contain Following Ingredients and Much More

Sprouted Raagi flour (finger millet)
Malted Barley
Sprouted wheat
Varieties of millets
Cashew nuts

Health mix 6-8 spoons
Farm fresh whole milk 4 cups
Almonds 10 (skinned) crushed
Sugar to taste (I used 4 spoons)
Ghee few spoons
Nuts and Raisins to garnish.


In a heavy bottomed vessel, heat ghee. Fry the nuts and raisin...set aside.

In the same pan, add sugar plus water...heat till they form into thick syrup.

Now add 3 cups of milk and crushed almonds to it...continue boiling.

Heat the other cup of milk in the, to this luke warm milk, add the health mix powder. Mix well without any lumps.

Now run the boiling milk above...continue cooking over low heat. Once the raw odour leaves the pan, and nice aroma fills in the room...remove from heat and chill the same.

Garnish with nuts and raisins. Enjoy.


Minced Meat Stuffed Whole Wheat Bread

Whole Wheat Keema Kulcha Roti:

Keema Kulcha Roti. Minced Meat stuffed Chappathi. Meat Stuffed Indian Bread. Kaima Stuffed Chappathi.

  • Arundhuti

  • has tagged me to participate in this noble event by 'Breadline Africa'. Thanks for tagging me dear! Though its a bake event, One should post something related to bread baking. When it come to baking, I really chicken out, so will post something that I knew, an Indian bread! Minced Meat stuffed Whole Wheat Bread.

    I always make sure that the atta is along with husk, right from the start. As Mommy used to make chappathi with ultra refined atta/fortified one. I used to drive to the nearby diabetic centre to buy just 'husk of atta/barn/the polished waste'. Everyone around me criticized my action(those days). Now, I guess people are little aware of the fact all vitamins lie only on the husk. Eating whole meal will also make us to less crave for carb' and sugary food. As any carbohydrate gets burnt quickly and there will be sudden raise in the insulin production....this is not so good! Slowly it will lead to failure in insulin production(that is type 2 diabetes, over usage of anything leads to failure one day). So instead of giving heavy duty by eating a refined flour food, better choose 'whole wheat' meal....where it burns slowly in the body, there by giving a steady flow of glucose(energy) to us. Pairing the carbohydrate with a protein(meat/lentils)will make it complete planned food.

    While one side of the world has gone foodie and fighting obesity, eating disorder (over eating food - related problems)...the other side of the world is struggling for their daily bread, hope Y'll understand the need and attention! Lets do our best friends!:)

    I would like to tag 5 of my friends for this event:

  • Viki

  • Jaishree

  • Bicks

  • Varsha

  • Pallavi

  • The following is quoted from the Breadline Africa Bake-Off site:

    On 15 October, we launched The Breadline Africa Worldwide Blogger Bake Off. The Blogger Bake Off is an online campaign that challenges blogger to get involved by baking bread, and then acting by donating to end poverty. And then, challenge their readers and five other blogger to do the same.With the money raised, we will be supporting grass roots community projects aimed at ending poverty and hunger in Africa. We’ll be placing container kitchens, vegetable gardens and more in poor communities, sending emergency food relief where needed
    and helping these poor communities to help themselves.

    The rules for blogger are outlined below:

    If you are tagged, copy and paste the rules into your post.

    Bake bread, do something you would’t normally do, and blog about it. Upload your picture and recipe.

    Give dough, donate to Breadline Africa and help us end poverty.

    Tag five blogger, and ping us so we know you’ve done so.

    The person who raises the most funds will get to name a Breadline Africa community kitchen and win $500 Amazon Vouchers.

    There are also three minor prizes of $250 Amazon vouchers for people who receive the most votes in the following categories: Most Unusual Recipe; Most Nutritious Recipe and Most Traditional Recipe.

    Breadline Africa is a registered charity in South Africa that is seeking to put an end to poverty in South Africa and further afield in Africa. Their aim is to break the cycle of poverty and help communities to achieve long term self-sustainability. Breadline Africa was founded in 1993 by social workers and communities in South Africa with minded colleagues in Europe, (who were well placed to source out donations). They are geared to help fund small ground level projects in Africa which are most likely to succeed with financial help.

    On Blog Action Day Breadline Africa launched their Worldwide Blogger Bake-Off campaign. The aim is to raise $1 million in funds for a project to convert shipping containers into locations for food production and distribution in Africa. It is hoped that these sustainable community kitchens will not only provide food such as bread and soup to those in need, but also opportunities for skills development within poor communities.This bake-off gives us baking blogger the power to make a difference in this world. What do we do? Bake bread. Give Dough. Feed Africa. Vals says, "You can sign up for the campaign, make a donation, upload your bread recipes and document your culinary adventures in the media center to spread the word. You don't have to donate money but simply just mention the campaign and create awareness."


    Keema Thokku:

    Minced Goat's meat 1/4 kilo
    Onion 1 small finely chopped
    Green chilies 3 finely chopped
    Ginger-Garlic paste 1 spoon
    Tomato 1 small crushed
    Turmeric powder 1/4 spoon
    Chili powder 1 spoon
    Coriander powder 1 spoon
    Garam masala powder 1/4 spoon
    Cumin seeds 1 spoon
    Coriander seeds 1/4 spoon
    Oil few spoons
    Cilantro leaves few.

    For Bread:

    Whole Wheat flour 2 cups
    For dusting 1 table spoon flour
    Luke warm water
    Baking soda 1 pinch(optional)
    Clarified butter 1/4 cup(for kneading + toasting).


    Knead a soft fissure less, smooth dough. Set aside well covered for atleast 2 hours.

    Pressure cook meat along with little salt and set aside with its water.

    In a wok, heat oil. Add cilantro seeds and cumin seeds. Wait till they pop.

    Add chilies, onion and ginger-garlic paste, fry real good....maybe till its raw odour leaves the pan.

    Add crushd tomatoes and all the powdered spices to it now. Fry till oil shows up on top.

    Now stir-in cooked meat along with its water. Continue cooking over high heat without lid. Maybe till all moisture leave the pan. Make sure that it is still moist but not watery...this will good for stuffing!

    Now as usual make roundels out of the dough. Knead them to chappathis, place a spoon full of meat filling, close them and roll again. Dust with flour to ensure neat roll.

    Heat a skillet and toast them with little bit of butter/ghee. Repeat the same process for all the rotis and remaining filling.

    This is a whole food, but one could makea raitha/ korma as a side entry.


    Wheat Barotta

    Whole Wheat Barotta:

    I don't know how many of you all will agree with me! When you rigorously crave more for toasted and crispy food! Not to metion...most of the crispy food in the marker are loaded with transfat and they are deep fried! My friend Tina said...she toast the pita bread(Iranian bread)and cut them into wedges...and eat them all along to control cravings! Its so novel. I have a similar way of fixing as well! After dieting with veggies, fruits and no carb diet.....I beleive in whole wheat bread....for instant energy! Carb is always a deck of crads size to me! Either brown or parboiled rice a cup or wheat bread! Though I mastered the art of soft chappathi in the my mommy....since its fitness freak recipe....its going to have some unusual tips.

    Yeah.....I always mention to make chappathi over high flame...and often turning for soft ones,right!! But here.....toast these Barottas over low heat.....for long time on each side. The result will be crispy, cracker like roti! Break them into wedges and eat them...when you crave for salty snacks, chips or cookies! Works well!

    Its whole-unbleached in B-complex and its complex carb....will make you fight hunger for long time! So fix them for will avoid lmid afternoons cravings!


    Whole wheat flour - 1 cup
    Wheat husk(if you buy bleached wheat...add this)2-4 spoons.
    Baking Soda 1 pinch
    Baking Salt 1 pinch
    Olive oil
    Egg Whites 1-2
    Warm Water for Kneading - 1/2 cup
    Working Flour - 1 fistful.


    Bring flour, salt, baking soda + salt togather in a bowl. Mix them well. Now make well in the flour, add slowly add warm water to it. Knead them to smooth fissure less dough. Maybe knead for 20-30 minutes by giving lots of pressure. Gently run 1/4 of oil to it. Leave this set up for 2 hours. Cover the dough with damp cloth.

    Now make equal parts out of it. Make them into fine fissure less roundels.

    Knead them like you do for chappathis/tortillas. Make it too thin as possible. If the kneading goes out of shape...dont panic. Make it thin.

    Now to this thinnest few spoons of oil and spread evenly, sprinkle some working flour on it. Sprinkle evenly.

    Now take a sharp knife and cut them like thin strips. Maybe each thin strips should be like 1/2 an inch thickness.

    Well now pile up all the stips one above the other. Get me? The working flour acts like they don't stick too hard togather. Once piled up everything. Make a twist...make them like roundels again.(Get me like you do for layered chappathi)

    Knead this roundels again with uniforn thickness. Repeat the same for all the remaining dough too.

    Heat an iron skillet, run few spoons of oil, toast the barottas till they are done.

    Now place these barottas in wide plate, using both hands, slightly fluf it...while they are still warm.

    Thats it. Enjoy with Egg curry or Salna.


    Methi Paratha - Fenugreek Greens Flat Bread

    Methi Roti:

    Frenugreek Greens in Indian Bread. Menthilu Rotiya'nh. Venthiya Keerai Chappathi.


    Dark green, leafy vegetables are rich in Vitamin-K. This vitamin is needed to make clot-building compounds in the blood. Thus reduces loss of blood by promoting clotting effect (in wounded/inflammatory area). Greens like fenugreek and spinach are rich in this vitamin.

    It is rich in calcium, iron and phosphorous. It reduces one's body heat. So that's why in tropical area/during summer....people generally mix this greens to go with their animal protein(chicken). As chicken's heat is usually balanced with this greens. I don't know how it works but most of the bitter greens are always told to have this property, to ward away intestinal worms! So the side(good)effect of this could be an excellent ' appetizer'! This greens are even used has herbal hair wash(to clean the scalp from dandruff) besides it also promotes soft and silky hair.


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


    Fenugreek Greens 2-4 bunches
    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.


    1. Trim the roots and carefully plunk only the leaves. Wash several times using sedimentation method. Like soak the leaves for 1 whole minute in a bowl full of water. Sieve off the leaves alone carefully. SO that the clay and fine sands settles beneath. Repeat the same process until you get a clear water.

    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 leaves to the above masala either removing from the stove or still maintaining on the low flame.

    5. Mix them well by further adding coriander leaves. Set this aside.

    6. In a large bowl add wheat flour.

    7. Add warm water add salt + soda.

    8. Now toss the above greens masala to the flour and mix it well.

    9. 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.

    10. Knead wheat dough roundels into small thin chapatis.

    11. 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.

    12.Serve hot with punjabi gravy.


    Pulkah Roti

    Pulkah Roti:

    My Dad likes this roti so much and so do I. As I don't have Gas Burner Stove here....I could never make this. So when I visited India. I prepared this roti to myself and Dad. He sure enjoyed it.

    So on the other day, one of my local friend asked 'whats the difference between Pulkah Roti and Tandoor Roti and why can't one prepare Pulkahs over grill / oven? Hmmmm....Pulka Roti should be made direct over the flame and Tandoori Roti should be made indirect/direct over the charcoal oven/grill.

    The specialty of Pulkah roti can't smear ghee while preparing,(as its being done over direct flame). So smear ghee later and immediately fold them and set inside a box. a cloth in the hot box. This really helps to maintain having softness, I guess. I actually forgot to take pictures after preparing..oops:( Well...anyway help yourself with the recipe:)


    Fine wheat flour/Fortified Atta of any brand 1 cup
    Luke warm water 1 cup
    Ghee as per taste.


    In a wide bowl, bring all the ingredients together and knead for minimum 20-30 minutes. Mommy says...she kneads for 40 minutes. The more you give pressure...the more the puffiness. So consider this.

    Make equal parts out of it and knead each roundels to poori size.

    Well...heat up a skillet, at one burner and let the flame be on in another.

    Now place one side of roti on the skillet...when it gives small rise...remove carefully using tongs(chimta) and place the same side over the flame.

    It will rise like a poori. Then turn to the other side.

    Repeat the same to all the remaining dough.

    Store like I said and serve along with spicy curry.


    Onion Samsa

    Onion Samsa:(South Indian Style)

    Vengaya Samsa. Vengaya Samosa. Onion Samosa. Piyaz ka Samosa. South Indian Style Samsa/amosa.

    Did you all think that, I made a typo' there 'Samsas' instead of Samosa?! Hmmm, this is how I differentiate between Big Large Potatoes & Peas Filled Samosas with this simple street food! Samsa sounds like a cool name to me and this is how they call it in Chennai. One could probably find this snack at railway stations, theatres, road side shops etc. There isnt anything fancy though...just another fun food to munch on! Absolutely no great fillings for sure(just the onions)! Yet it brings happiness when we are in crowd!...Which I terribly miss here!:(


    For Dough:

    Whole wheat flour - 1 cup(I used all purpose flour tho')
    Baking soda 1 pinch
    Warm water 1/4 cup
    Few spoons of claified butter.

    For Filling:

    Purple onion 1 large-sliced
    Roma toamtoes 2 chopped
    Green chilies 2 chopped
    Garlic 2 cloves crushed
    Turmeric powder 1/4 spoon
    Chili powder 1/2 to 1 spoon
    Cumin seeds 1/2 spoon
    Oil few spoons
    Oil for deep frying.


    For Filling:

    In a small wok, heat oil. Add cumin seeds. Let it pop and splutter well.

    Add chilies...when they start to crack, add garlic. When it is fragrant, add onions. Fry real good till it turns to golden color.

    Further add salt, turmeric and chili powders. Add tomatoes too. Let it turn to pulpy. Remove the lid and continue frying after this. maybe till oil shows up on sides.

    Now cool down this before filling. Let it come to normal room temperature.

    For Wrap:

    Bring all the ingredients togather and prepare a smooth fissure-free dough. Run few spoons of butter as a finishing touch.

    Now make equal parts out of it.

    Knead them to tiny pooris(circle tortillas). Cut them into semi-circles.

    Repeat the same for all the remaining dough.

    For Samsa:

    In the semi-circle fill the filling prepared above. Cover them like a cone. Set aside. Repeat the same for all the remaing filing.

    Heat oil in a deep frying pan. When it comes to smoky hot. Fry few samsas till it turns to golden color plus crispy. Fry few, never load the oil.


    Triple Fold Chappathi:
    Hotel Style Chappathi. Folded Chappathi. Layer Chappathi.

    This is my friend Deepankar Paul's recipe!!While we were studying in Hyderabad. We used have this group study during weekends! On one such occasion....he came to visit me along with his girlfriend Bharti(now they are married and blessed with a kid). So we didn't feel like studying! We ended up cooking something nice. I made some rice-veggies kitchedi, veggies stir-fry and raitha. He prepared this soft triple fold hotel style chappathis. Those were one of the finest chappathis I ever had!! He used well-refined fortified flour(maybe fortified with soy flour...i guess). Added generous helpings of ghee(clarified butter)before each fold and while toasting and he hardly used any dusting flour! Oh gosh...he is genius in making chappathis!

    Although today I made it lot more healthy....I made them with unbleached flour, sprayed butter flavoured PAM and dusted even some bran for rolling and kneading!


    Whole Wheat flour - 1 cup
    Warm water/warm milk 1/4 cup
    Soda 1 pinch
    Ghee/clarified butter 1/4 + 1/4 cup/PAM spray
    Dry working flour 1/4 cup.

    Bring salt, soda and flour in a wide bowl. Mix them well. So that salt is not accumulated at one point.

    By slowly adding warm water, knead them to soft dough. Give lots of pressure....maybe for 20 minutes. As a finishing few spoons of ghee. The dough should not have any cracks or fissures....smooth like a butter ball! make equal parts out of it.

    Now dust with dry flour and knead them with uniform thickness to round shaped chappathi.

    To get a round shaped chappathi, do twist the chappathi at each stroke a little(30 degrees) You get the point?! While kneading, don't often turn over, it will affect the shape. Sprinkle working flour and twist a little, that's it!

    To this round shaped few spoons of ghee. Then dust few spoons of flour. Fold them into semi-circle.

    Again apply few spoons of ghee and dust working flour to this semi-circle chappathi. Now fold it to a triangle.

    Dust some working flour all over the triangle shaped chappathi and knead it. While kneading, do not affect its triangle shape.

    Heat a skillet and toast this on both the sides. Run few spoons of ghee too.

    Repeat the same for all the remaining dough.

    The key for soft chappathis, is toasting it at high heat. Unlike should constantly turn it to both the sides. It gives making flavour, when cooked over an Iron skillet.

    Well layered chappathi is Ready. Serve warm with any spicy gravy.


    Khakra: (Punjabi Style)

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


    Whole wheat flour 1 cup
    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.


    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.


    Soft Chappathi:

    Soft Indian Bread/ Soft Rotis/ Mridhu-Chappathis.


    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.


    Fried Broccoli Crispies:

    Broccoli Fritters. Broccoli Pakoda. Broccoli Pakora.


    Fresh broccoli 250 grams - cut into mini florets each
    Large yellow bell pepper 2 thinly sliced
    Red chilies 6 thinly sliced
    Whole wheat flour less than half cup
    Egg white from 1 egg
    Few drops of lemon juice(optional)
    Lemon wedges for decoration
    Oil for frying.


    Boil broccoli florets for few minutes, maybe for 4-5 minutes will due. Add little salt and few lemon drops in this boiling water. This helps to retain the color of the floret.

    Then filter them and leave over kitchen tissues for few minutes. All the while care should be taken to maintain the floret to be intact.

    In a large pan add salt and whole wheat flour and mix them thoroughly. Add egg white to this and make it up into thin batter (runny consistency)

    Heat oil in a deep pan. Maintain your stove over medium heat.

    Just before dropping....take a broccoli floret along with yellow bell-pepper and a red chili slice. Twist all the three colors togather(green-yellow-red) and dip the same in the batter. Let the batter coat to it evenly. Drip away the excess batter. Drop this in hot oil. Fry them till crispy or until golden color.

    Leave them over itchen tissues for few minutes and then transfer it to serving dish.

    Serve hot with lemon wedges. It can be treated as a starter or as a tea time snack.


    Banana Chapathi: (Kerela Style)

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


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


    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.

    Tomato Poori

    Tomato Poori:(Andhra Style)

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

    When I was in Hyderabad, my house owner aunty used to share with me...all her home-made goodies, I really cherish those weet days. This is one of her unique signature enjoyed it big time!! Though the recipe sounds rather simple, regualr knead and frying of poori, one teeny little trick...this poori doesnt bulge in oil or stay puffed!! So wish, you'll give little bit more extra pressure while kneading.


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


    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.


    Godhumai Dosai

    Gothuma Dosa:


    Wheat flour 1 cup
    Onion thinly sliced 1 cup
    Dry red chilies 6 slitted
    Curry leaves few
    Oil few spoons.


    In a pan...heat 2 spoons of oil. Fry red chilies, curry leaves and onion in this. Transfer them to a bowl. Add salt and flour to this. By adding water little by little....make a thin batter out of it.

    Spray oil on a heated tawa/skillet. Make a thin crepe out of the above batter made. Turn over other side and cook. Add oil at the sides...if needed. Once the edges are crisp...and they turn to reddish brown color...its done.

    Serve hot with tomato chutney.