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Indian Chapati
Ingredients:
Method :
Method
In a large bowl, combine the flour, melted butter, salt and sugar. Make a well in
the center and add warm water and milk, mixing it with the flour until a soft dough
is formed.
Dust kneading board with flour; place the dough on the board and knead for ten
minutes or so. Cover with plastic wrap and let rest for an hour or so. Divide the
dough into three-inch balls. Flatten the dough balls into 6-7 inch circles. Cover
with plastic wrap.
Heat a cast-iron skillet on medium-high heat. Place one roti on the skillet, top-
side down and cook for 30 seconds or so. Turn over and cook for another minute
until small air pockets emerge. Turn it over once more and cook for another
minute. With a lightly-wet towel, press on the roti, forcing it to develop more air
pockets. Keep the finished rotis warm in a towel as you continue to prepare other
rotis.
Bhakri
Ingredients
Method:
Note:
Do not keep dough for too long after kneading. It loses its elasticity if kept for too
many hours. Mix as much as you may need, and make more as required. One
may also pat the bhakri as thin as required by patting with palm and rotating. It
requires skill and Practice and may not come easily at first. But a little bit of
practice and one can get the hang of it.
Puri
Ingredients:
Method:
Sift the flour, baking powder and salt together into a bowl and make a well in the
middle.
Mix the milk, sugar, egg and 2 tablespoons of the oil in a bowl.
Pour ths into the center of the flour and knead.
Adding more water if necessary to form a soft dough.
Add the remaining oil, knead again, then cover with a damp cloth and aloow the
dough to stand for 15 minutes.
Knead the dough again, cover and leave for 2-3 hours. About half an hour before
the naan are required, turn on the oven to the maximum heat.
Divide the dough into 8 balls and let them rest for 3-5 minutes.
Sprinkle a baking sheet with the ajamian and put in the the oven to heat up while
the dough is resting.
Shape each ball of dough with the palms to make an oval shape.
Bake the naan until puffed up and golden brown
Paratha
Ingredients
Method:
Mix all the above ingredients and form into a semi-soft pliable dough.
Keep for 15-20 mins. (Do not keep for a longer time as this will make the dough
to loosen, thus making it hard to roll).
Take a lemon-sized ball of the dough and roll into a 4 1/2-5inch roti.
Heat a tava and roast the rolled out roti.
After brown spots appear on both the sides apply a little oil/ghee to both the
sides and cook on high flame for a few seconds until it becomes crisp.
Serve immediately with dahi & lemon pickle or Maggi Hot and sweet ketchup.
Tip: You can roast all the rotis and keep before hand and when you are about to
serve them, heat them on the tava with applying the oil/ghee to crispen them.
Alu Paratha
Ingredients
Method:
Paneer Paranthas
Ingredients
Method:
Paneer Parathas
Ingredients
paratha dough
1 cup Paneer crumbs
4-5 Green Chillies finely chopped
1 Onion finely chopped
1 tbsp. Coriander finely chopped
1 tsp. Mint Leaves finely chopped
Salt to taste
2 tbsp. Ghee
Ghee or Oil to shallow fry
Method:
Shahi Parathas
Ingredients
Method:
Sieve the flour and baking powder together and set aside.
Blend yeast and half cup warm water. Keep in a warm place for about 1/2 an
hour or till it ferments.
Mix the yeast mixture into the flour with ajwain and knead well with buttermilk.
Keep aside the dough for about 45 minutes for it to rise.
Knead again and divide into balls. Bake or fry them. Tastes great with tandoori
chicken.
Masala Puri
Ingredients
Method:
In one bowl take 200 gm chapathi atta. Add jeera, chilli powder, turmeric powder,
saunf powder and salt. Mix it well.
Add 3-4 tbsp yoghurt and 2 tbsp cooking oil. Add very little water. Mix it well to
make a soft dough.
Keep it for about 15 to 20 minutes.
Take a small ball from dough and roll it. Not very thick, not very thin.
In kadai take 1/2 kg cooking oil and heat it on boiling temp. Slow the fire and
insert a rolled puri into the oil slowly. With in notime the puri puffs up.
Turn it and fry for a while.
Take out the puri and place on tissue paper to drain excess oil.
Serve hot puri with Pickles.
Spinach Puri
Ingredients
Method:
Take the flours, spinach, cumin seeds, salt and 3 tablespoon of oil in a pan and
with the help of water make the dough. It should not be too tight or loose.
Now make small balls with the dough.
Roll them round with the rolling pin.
Take a pan and heat the oil for frying. When the oil is hot put puris one by one.
Try to fry the puri longer so that it's color turns golden and they are crisp.
Now you can have them with sweet mango chutney as a snack or lunch.
Ragi Roti
Ingredients
Method
In a kadai take oil and fry the onions until the smell of the onion has gone.
Add this to the ragi powder along with green chilli's and salt and make it into a
thick dough by adding water. The consistency of the dough should be like that of
Chappati dough. Leave aside for 1/2 hour
To make it in round shape take a plastic paper and wipe it with oil and take a
small ball of the dough and press it with your fingers.
Take this and put it in the tava and add oil to it. Keep turning it until it becomes
brown in colour.
This can be served with Groundnut Chutney. It is a healthy snack for growing
kids.
Thepla
Ingredients
Method:
Chop the fenugreek leaves finely.Wash them in sufficient water.Allow the water
to drain completely.Also wash coriander leaves and chop it.
Peel the carrots and grate it.
Take wheat flour in a big bowl,add all the ingredients.
The dough is ready.Take a lemon sized ball from the dough.Rub in the riceflour
and roll out.
Fry it on a griddle.
Akki Roti
Preparation Time : 15 minutes
Cooking Time : 20 minutes
Serves / Makes : 20 Rotis
Ingredients
1.Rice Flour-1 cup
2.Green chillies-2 Big(minced)
3.Coriander leaves-1 bunch(minced)
4.Jeera-1 tsp
5.Salt to taste
6.Hing- a pinch
7.Onions-2 small(finely chopped)
8.Cucumber-1 big(grated)
Method
2.Once, the dough is done,grease a thin large plastic sheet(I use Ziploc covers)
with a little oil.
3.Place the dough in the center of the sheet and after greasing your palms and
fingers with oil, press down on the dough to form a thin circle,the size of a puri.
6.Cook on both sides till you see small brown spots on the roti..do not heat for
long as it will become very hard.
Serve Hot with idli podi or chutney of your choice or just eat it plain!!
Cucumber is added to increase the taste and give a very soft texture.
Paanki
Preparation Time : 10 mins
Cooking Time : 15 mins
Serves / Makes : two
Ingredients
Rice Flour-1 Cup
Buttermilk-3 Cups
Ginger And Greenchilli Paste-2 Tsp
Haldi Powder-1 Tsp
Garlic Paste-1 Tsp
Salt To Taste
Method:
Add buttermilk ,garlic paste, ginger and greenchilli paste, salt to rice flour. spread
the batter on oiled banana leaf and cover it with second leaf .steam and put it on
tava to roast.
Chola Batura
Ingredients
For Chola
1 cup Chola
Salt to taste
1 packet Tea leaves
1/2 tsp Zeera
2 piece Kadi Patta
1 Onion (1/2 thinly slized and 1/2 to make paste)
1/8 piece of Ginger, 3 cloves of Garlic (add more or less to your taste, mince
them)
1 tsp Garam Masala
1/2 big size Tomato and 2 tbsp Tomato Puree (or, 3/4 tomato)
1/4 tsp each Haldi, Mirchi, Dhaniya powder
1 tsp Chola Masala (if not doesn't matter)
1/2 Onion
2 Red Chillies
Small piece of Cinnamon
3/4 piece Cloves
2 piece Elaichi
Method:
1 cup Maida
1/4 cup Atta
Salt to taste (1/4 tsp)
2 tsp Oil
3 tbs Curd
Method
Add maida and atta. Add salt and the add oil. Mix with hand, till you can make
balls from atta. Mix dahi. Mix very well. Add enough water to make atta dough.
Put the dough in a plastic bag.
Roll the bag to remove any air and tie it. Let stand atleast for 6 hours.(You can
do it when you put chola in water, previous night).
Heat the oil and make big size poories (batura).
Eat with chola. Enjoy with Imli Chutney.
Method