Bread
Roti
Ingredients:
Cooking time : 20 min. Serving : 7-8
Chapati flour 8 oz
or
Whole-wheat
and 4 oz
Plain flour
Method:
Put the flour in a bowl. Gradually add enough water to make a
soft dough (about 7 fl oz of water). Knead the dough for several
minutes until smooth. Cover the dough with a damp cloth and set
aside for half an hour to rest.
If the dough is runny, flour your hands and knead for a few more
minutes. Form twelve equal balls and dust each with flour.
Heat up a cast-iron griddle or frying pan over a low flame on a
medium heat. Take one of the balls of dough, flatten it between
the palms of the hands, and dust it with flour on both sides.
Roll out to a 5 1/2" round, and slap the roti onto the heated
surface. Cook for about a minute, or until soft bubbles begin to
form, then turn over and cook for half a minute on the second side.
If you have a gas cooker, then use tongs to hold the roti in a
second flame for 3 seconds on each side. The roti should puff up.
Alternatively if you have an electric stove, put the roti under a
hot grill for a few seconds until it puffs up.
Serve the roti hot.
---Meenakshi Sarma.
Poori
Ingredients:
Cooking time : 20 min. Serving : 7-8
Wheat Flour 1 Cup
Salt 1/2 tsp.
Ghee 2 tbsp.(Melted)
Oil to Fry
Water 2/3 Cup(warm)
Method:
Mix flour and salt in a large mixing bowl and blend well.Mix ghee or oil into the flour with your. Add 1/3 cup water until the dough is formed and kneadable. Place the dough for about 8 min.
To make pooris, divide the dough into pieces and roll each piece into a smooth ball. Place the balls on a plate without letting them touch and cover with damp cloth. Repeat the procedure for the other half of
the dough.
Take one ball of
dough, keeping the others covered, and flatten it out into a 1/2"
patty. Dip a corner of the patty in melted ghee or oil and roll it out,
exerting firm but even pressure, into a 4 1/2" - 5" (or 10") round.
Heat the oil over moderately high heat until it reaches about
365F/185C on a deep-frying thermometer. Lift up a rolled-out poori
and carefully slip it into the hot oil so that it remains flat and
does not fold over. When it is lightly browned on the
first side, carefully turn it over and brown the second side. Remove the puffed bread with the slotted spoon and drain on paper towels. Repeat the procedure for all of the pooris.
---Meenakshi Sarma.
Gobi Paratha
Ingredients:
Cooking time : 20 min. Serving : 2
Flour 3 Cups
Grated Cauliflower 1 1/2 Cups
Ghee 2 tbsp.
Coriander leaves
Green chilies 3 Smashed
Ginger 1".
Mango powder 1 tbsp.
Mint leaves 2
Salt
Chili powder
Method:
Mix together salt and flour. Rub in ghee, then add enough water to make a stiff dough. Mix together the rest of the ingredients.
Divide the dough in lemon-sized balls. Then roll out each ball a chapati on a floured board. Spread the cauliflower mixture on one round chapati and cover with another round chapati. Seal the edges nicely, sprinkle a little dry flour on top, then
roll out the paratha as thinly and as roundly as you can, being careful not to break it.
Grease a smoking tava with ghee and place the paratha over it. When the under-size turns a little golden colored, apply
ghee on the top and turn over. Press gently and cover this side also with some ghee.
Keep turning and applying a little ghee until the paratha turns golden colored. Serve it piping
hot with a tbsp. of butter and a bowl of seasoned curds.
---Aroona Reejhsinghani .
Meva stuffed Kulcha
Ingredients:
Cooking time : 20 min. Serving : 2 persons
Maida 1 cup
Curd 1/4 cup
Milk 1/2 cup
Baking powder 1/2 tsp.
Soda pinch
Butter 1 tsp.
Mixed dry 1/2 cup
fruits(ground)
Green pepper 1
Paneer 1 tbsp.(grated)
Coriander 1 tbsp.
Salt 1/4 tsp.
Method:
Mix the flour, salt, baking powder and soda. Add curd and milk.
Make a soft dough. Keep aside for 10 minutes and then mash again
and fold into a wet cotton cloth. Leave to ferment for 2-3 hrs.
After 2-3 hrs. take it out and make it into 8-10 balls. Fill with the
prepared filling, roll out flat and bake in an oven or tandoor.
Spread butter on it and serve with daal or curry or curd. Serve hot.
---Kamlesh Jain
Jalebi Paratha
Ingredients:
Cooking time : 20 min. Serving : 2 persons
For the dough For the filling
Flour 1 cup Potato 1 (boiled)
Salt pinch Mixed dry Fruits 1/4 cup
Ghee or Oil 1/2 tsp. Green pepper 1
Coriander leaves 1 tbsp.
Salt 1/2 tsp.
Garam masala 1/2 tsp.
Oil for fry
Sauce or Curd
Method :
Mix the mashed potato, dry fruits chopped fine, pepper, coriander leaves, salt and garam masala and prepare the filling. Mix flour, salt and ghee. Knead into a dough with water. Shape into 4-5 balls. Roll out each lengthwise and fill with the prepared filling. Then roll each up lengthwise and pull into a rope. When the rope is ready, then put one end in the center and twist the rest of the rope in clockwise circles around the centre like it with ghee like a paratha on a griddle til crisp.
Serve with curd or sauce.
---Kamlesh Jain
Panch Medh Paratha
Ingredients:
Cooking time : 30 min. Serving : 4 persons
For the dough: For the filling:
Maize flour 1/4 cup Cheese 1 tbsp.
Bajra flour 1/4 cup Potato 1 (boiled)
Grated Beet-root 1/4 cup Green peppers 1-2
(this has to be mixed with maze flour) Fresh coconut 1/2 tbsp.
Grated Radish 1/4 cup Coriander 1/2 tbsp.
(this has to be mixed with bajra flour) Red pepper 1/4 tsp.
Ground fenugreek leaves Salt 1/2 tsp.
or Garam masala 1/2 tsp.
Coriander leaves
Ghee or oil for frying
Method to make the filling:
Boil, peel and mash the potatoes. Mix all the ingredients for the filling and knead the mixture.
To make the dough
Sift each flour separately. Add water, gradually smoothening out the lumps, if any, and knead soft dough with each flour. Knead the doughs well. Take lemon-sized balls of each. Each dough will be of a different color. Roll each out lengthwise with the help of dry flour. When 5 ropes in different colors are ready, arrange them in lines and fold like a rope bundle. Press with your palm, and roast on a tava.
Cook the paratha for 1 minute and then turn it over gently. Brush the upper side of it with 1/2 tsp. ghee and again turn the paratha over and brush the other side as well. Cook both the sides of the paratha until golden brown. Do the same with the remaining dough. Serve with raita, pickle or butter.
---Kamlesh Jain