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Dal Dosai

By on April 3, 2008 in Bread

Ingredients:

Rice 1 lb
Toovar dhal 8 oz
Black gram dhal 4 oz
Ghee
Bengal gram dhal 4 oz
Onions 4
Dry red chilies 8
Green chilies 6
Ginger 1 inch piece
Asafoetida 1 piece
Coriander leaves a small bunch
Sprig of curry leaves 1

Method:

* Chop the onions, ginger, green chilies, coriander and curry leaves fine. Grind the dry red chilies coarsely.
* Soak the rice and the dhals overnight in cold water. Next morning drain and grind to a coarse paste. Add chilies, salt and asafetida.
* Add the chopped ingredients to the paste and salt to taste. Mix well.
* Heat a tava, grease it and spread a ladleful of batter evenly on it. Pour 2 tsp ghee or oil around the edge of the dosai.
* Flip when done and serve with chutney.

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Coconut Dosai

By on April 3, 2008 in Bread

Ingredients:

Rice 2 lb
Fresh coconuts 2
Green chilies (optional) 4
Ginger 1½ inch piece
Onions 4
Chopped coriander leaves 1 heaped tbsp
Chopped curry leaves ½ tbsp
Ghee 2 tbsp
Oil 2 tbsp
Salt to taste

Method:

* Soak the rice overnight. Next day drain the water and wash rice thoroughly in fresh water. Grate the coconuts.
* Chop ginger and chilies finely. Grind rice coarsely. Add coconut, ginger and chilies and grind to a smooth paste.
* Slice onions fine and sauté in a little fat. Add to the rice paste, together with coriander and curry leaves. Season with salt.
* Take a frying pan with a lid and heat a little oil. Pour in a tbsp of the batter and cook covered for a few seconds.
* Flip pancake over, add a tsp of ghee and remove dosai.
* Prepare all the dosai by similar method.

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Oat Dosai

By on April 3, 2008 in Bread

Ingredients:

Oats 8 oz
Curd 3/8 pint
Green chilies 2
Onion 1
Ginger 1¼ inch piece
Salt 1 tsp
Ghee or butter

Method:

* Chop the onion, chilies and ginger fine. Put oats in a mixing bowl, add chopped spices, salt and curd and mix into a thick dough.
* Heat a tava and grease the surface with a spoonful of ghee. Take a tablespoonful of the oats mixture and spread on the surface of the tava so as to make a thin pancake.
* Add a little more ghee, flip the dosai over and fry on the other side till nicely brown.
* Serve hot with curry or pickles.

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Masala Dosai

By on April 3, 2008 in Bread

Ingredients:

Fine sooji (semolina) 8 oz
Curd 2 tsp
Water ¾ pint
Salt a pinch
Bicarbonate of soda ½ tsp

For the filling:
Potatoes 4
Onions 3
Green chilies 2
Turmeric powder ¼ tsp
Mustard seeds ½ tsp
Curry leaves a sprig
Ginger a small piece
Salt to taste
Oil 2 tbsp

Method:

* Soak the sooji in water adding curd and soda bicarbonate. Blend well with an eggbeater until a creamy batter is formed.
* Leave batter in the mixing bowl overnight. Next day, boil 2 onions together with the potatoes till done. Peel and mash the potatoes and slice the onions.
* Mix together adding salt. In a saucepan, heat 2 tbsp oil and cook mustard seeds till they begin to crackle, and then add the remaining onion finely sliced, chopped ginger and the remaining spices. Fry till the onion is golden brown.
* Then add the potato mixture and blend thoroughly. Fry for 5 minutes and keep aside. Place a tava on the fire and spread with ghee.
* Pour 2 large spoonfuls of the batter in the center of the tava and spread it in circle with a spoon to cover the tava like a pancake.
* Cover with a large lid for a minute to cook. Remove the lid and place a spoonful of the potato mixture in the center of the dosai.
* Fold like an omelets, put a little ghee on the sides of the tava turn the dosai over and fry till crisp.
* Serve with coconut chutney.

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Banana Puris

By on April 3, 2008 in Bread

Ingredients:

Flour (maida) 8 oz
Gram flour (besan) 4 oz
Bananas 3 ripe
Cumin seeds ¾ tsp
Green chilies 4
Chilies powder ¾ tsp
Turmeric powder ¼ tsp
Sugar 1 tsp
Ghee
Salt to taste

Method:

* Sieve the two varieties of flour. Mix the red chili powder, turmeric cumin seeds and salt into the flour. Mash the bananas well with the sugar on a grinding-stone.
*Add 1 tbsp of ghee to the flour and knead. Add the banana puree and continue to knead until soft. Divide into small balsa and roll out into the shape of a puri.
*Heat the ghee and deep fry puris on both sides until crisp and brown, or fry with a little ghee on a tava on both sides until brown.

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Chila

By on April 3, 2008 in Bread

Ingredients:

Red rice flour 1 cup
Cold water 1 1/2 cup
Chili powder to taste
Salt to taste
Desi ghee / oil for shallow frying

Method:

*Mix rice flour, chili powder and salt in a bowl. Add enough water to make a thin batter.
Heat tawa, spread a little oil on it and pour a large tablespoonful of batter on it. Turn over when the edges look cooked. Makes 5 to 6 chilas.
*Serve with Paho chicken.

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Vegetable & Cheese Paratha

By on April 3, 2008 in Bread

Ingredients:

3 cups wheat flour
1/2 tsp all spice powder
1/2 tsp turmeric powder
1/2 tsp chili powder
Oil
Water

For stuffing
4 tbsp cottage cheese, grated or chopped
1 cup carrots, cauliflower and peas, chopped finely and combined
1 onion, finely chopped
1 tbsp coriander, finely chopped
2 small green chillies, finely chopped
1/2 tsp all spice powder
1/2 tsp chili powder
1/2 tsp oregano (ajwain)
Salt to taste

Method:

Knead the flour with oil, salt, all spice powder, chilli powder and turmeric powder, using water to make dough. Mix all the ingredients for the stuffing.

Make two small balls of the dough and roll them into the shape of puris.

Place the stuffing on one puri, cover with another puri and press the edges together well.

Roll out to the size of a paratha very gently so that the filling does not come out.

If this is difficult, then roll out two thin rotis and spread the stuffing evenly and thinly over one roti and cover it with the other, pressing the edges together.

Cook on a tawa, using as much oil as desired, on normal flame.

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Besan Ki Roti Paratha

By on April 3, 2008 in Bread

Ingredients:

1\2 kg basin (gram flour)
1\2 kg whole wheat flour
1\2 cup oil
2 teaspoon salt
2-3 teaspoon chili powder
6 whole red chili
1\2 cup coriander leaves, chopped
4 green chilies fine chopped
3 tablespoon dried pomegranate seeds, crushed
2 teaspoon cumin seeds, zeera
2 tablespoon coriander seeds
2 medium onion, finely chopped
oil for frying.

Method:

Put all dry ingredients in a large bowl and mix well. Make a slight well in the centre and add oil. Using finger tips, mix it into the flour. Add water a little at a time and knead into a soft pliable dough. Knead it thoroughly for several minutes until smooth. Cover with a damp cloth and leave to rest for at least 30 minutes.

Divide the dough into 12 equal parts. Roll each into a smooth ball. Then roll each ball into a round of about 6 inches.

Heat up a tava, heavy frying pan or a griddle. Test the heat by sprinkling a little dry flour on the surface. The temperature is correct when the flour burns immediately. Wipe out the surface with kitchen paper.

Carefully place the round of dough on hot tava. Allow to cook for a minute then turn it over. Smaer a little ghee on the top and then turn it over after a minute. The top side now will have small brown spots. Smear a little ghee on the top and on the surface of tava along the edges of roti. Turn it over again and repeat the process of smearing oil until the both sides are cooked and crisp.

Remove from pan, smear with ghee and serve at once. Repeat with remaining dough. Did you tried our Bajray Ki Roti

Serve with yogurt or Raita

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Saunff (Aniseed) Meetha Paratha

By on April 3, 2008 in Bread

Ingredients:

Fine atta ½ kg
Eggs 2
Milk ½ cup
Sugar 2-3 tbsp
Saunff (Aniseed) 2 tbsp

Method:

Kneed atta, mix all seasoning, make paratha and fry it.

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Hot Spicy Chicken Paratha

By on April 3, 2008 in Bread

Ingredients:

Chicken ½ kg
Salt and red chilies chopped 1 tsp
Ginger/ garlic 1+1 tsp
Red hot sauce 4 tbsp
Oil 2-3 tbsp
Marinate chicken with salt and all other ingredients. Fry it and add red-hot sauce and keep it aside.

Ingredients Red hot sauce:
Kashmiri mirch grinded 1 tbsp
Ketchup ¼ cup
Red chili sauce 2 tbsp
Red chilies chopped 1 tbsp

Method:

Mix all will. Make paratha and stuffed with filling ingredients, and topped with another paratha. Serve with ghee and chutney.

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Warqi Paratha

By on April 3, 2008 in Bread

Ingredients:

4 tablespoons flour
4 tablespoons ghee (clarified butter)
2 tablespoons sugar
1 egg, beaten
2 cups white flour, maida
1\2 teaspoon salt
water for mixing

Method:

Combine flour and ghee in a small frying pan and fry this over medium heat for about 3 minutes. Take off from heat and keep aside. Mix sugar and egg with a fork and add to flour mixture. Return pan to heat and stirring constantly, cook on medium-low heat, until sugar is dissolved, do not over cook the mixture. Remove from heat and keep aside to cool completely.

Combine flour and salt in a large bowl, add water, pouring it fast at the beginning to bind the flour. Then slowly add more water, little by little and knead, until soft dough is formed, about 3 minutes. Place the dough on a work surface or in a shallow tray (parat) and knead well until very soft and pliable dough is formed, about 5 minutes. Cover with a moist cloth and keep aside to rest in a warm place for at least 15-20 minutes.

Divide dough into 10 equal parts. Roll each part into a smooth ball. Cover the dough balls with moist cloth to prevent them drying out.

Working one at a time, lightly coat one dough ball with a little dry flour and place it on floured work surface, flatten it slightly and roll it out into a circle of 6-7 inches. Divide the cooled egg flour mixture into 10 parts. Spread one part evenly over the circle and roll it up into a long sausage. Carefully lift up the roll and place one end in the center of your palm. Wind the rest of the roll around it. Repeat with remaining balls. Keep the balls covered with moist cloth.

Start heating the tava or frying pan over medium heat. Working one at a time, pick up a ball and place it on the floured work surface. Press the ball lightly but firmly, to flatten it into a round disc, turn to coat the other side with flour. Roll the disc into a very thin circle, about 8-9 inches. pressing and stretching with the rolling pin with a brisk back-and-forth motion, going from edge to edge to keep it circular. Dust the circle from time to time to prevent its sticking to the work surface or rolling pin.

To grease the tava put a little ghee on it and wipe it with kitchen towels. Lift the paratha carefully, place it on the hot tava, and cook until the side in contact with the tava is almost cooked, about 30 seconds. Smear a little ghee on the surface and flip it with a spatula and grease the other side with a little ghee. When the underneath side is cooked, about one minute, turn paratha again and cook the other side again. It is essential to check and keep the tava at the right temperature at all times. If the tava is too hot, the bread will brown quickly and will burn and if it is not hot enough, it will take long time to cook, and the paratha will become hard, tough and leathery. 6. When the both sides of paratha are crisp and brown, remove it from tava, if desired, spread with ghee and serve at once.

Warqi paratha goes well with sheikh kabab

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Radish Paratha

By on April 3, 2008 in Bread

Ingredients:

Radishes ½ kg (peeled and coarsely grated)
Dry pomegranate seeds 3 tbsp (soaked in water for 20 minutes and then crushed)
Salt to taste
Red chilies powder ½ tsp
Fresh coriander 1 bunch (finely chopped)
Green chilies 4 finely chopped
Fresh mint leaves 1 bunch (leaves separated and finely chopped)
Whole meal flour 1 kg (mixed with a little bit of salt)
Dalda or your choice of Banaspati Ghee / Oil 1 cup

Method:

* Put all spices in the grated radish and mix well, leave aside for 15 minutes. To prepare dough, put flour and salt in a bowl, mix well. Gradually add water and bind the mixture into pliable dough. Divide the dough into 16-18 equal portions.
*Shape each into a small ball, and on a floured surface roll out to the ball to about 3 inches in diameter. Spread a little bit of mixture on the dough. Place another same size flattened dough on it and press the edges firmly together. On a floured surface roll out the dough to about 6 inches in diameter. Carefully place the dough on a hot griddle or pan (tava).
*Allow cooking for a minute, the turn over. Smear a little banaspati on the top. After a minute turn over again. Spread some more banaspati on the surface and along the edges of the parathas. Repeat the process and remove from the griddle. Drain on an absorbent paper and serve hot.

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Roghani Paratha

By on April 3, 2008 in Bread

Ingredients:

4 cups wheat flour
1 cup oil
1 tsp salt
1 tsp crushed red chillies
2 tbsp mint leaves, chopped
2 medium-sized onions, finely chopped
2 green chillies, finely chopped
1 tsp cumin seeds
1 tsp oregano (ajwain)
1 tsp onion seeds
1 tsp mustard seeds
1 tbsp masala of any pickle available
1 tbsp garlic, finely chopped
Water

Method:

Mix well all the ingredients in the flour except oil and water.

You can use more pickle masala to enhance the taste.

Add the oil and mix well, now add a little water at a time and knead the flour.

Add as little water as possible to form a dough that just sticks together, not as soft and wet as the dough for the regular roti.

Form a large ball and roll out to make a thick roti, cook it on medium heat using a few teaspoons of oil to fry it.

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Muli Paratha

By on April 3, 2008 in Bread

Ingredients:

1 medium sized muli (radish)
3 cups wheat flour
2 tbsp oil
2 tsp salt
1/2 tsp coriander powder
1/2 tsp red chili powder
1/2 tsp crushed cumin seeds
1/2 tsp onion seeds
1/2 tsp turmeric powder
1 green chili, chopped
1 tbsp fresh mint, chopped

Method:

Wash and grate the radish and season with salt.

Put aside for sometime, preferably in a plastic sieve.

Then press the radish to remove excess water.

Heat oil in a wok, cook radish with spices, green chillies, mint and about half a teaspoon of salt, after a while remove from stove and let it cool.

Using water and two to three teaspoons of oil, knead dough for the paratha, adding about a teaspoon of salt.

Roll it on a floured board about the size of your hand, put about two tablespoons of the radish mixture in the centre and gently pick up the sides and press together the ends to form a ball, covering the filling completely.

Roll them out carefully to form round parathay and fry over a highly heated tawwa, using small quantities of oil.

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Lachha Paratha

By on April 3, 2008 in Bread

Ingredients:

Flour 480 gm/2 cups
Fennel (saunf) 10 gm/2 tsp
Clarified butter (ghee) 180 gm/ ¾ cup
Clarified butter to shallow fry
Flour to dust
Milk 240 ml/1 cup
Salt to taste

Method:

1. Sieve flour and salt together. Pound fennel with a pestle. Make a well in the flour and poor in milk and 120 ml/ ½ cup water. Mix gradually and knead into a dough. Cover with moist cloth and keep aside for 10 minutes. Melt a third of the clarified butter (ghee) and add gradually to the dough, kneading constantly till a soft and smooth dough is obtained. Add pounded fennel and knead for 5 minutes.
2. Divide and roll into 12 equal balls. Dust lightly and roll into 6 inch discs. Apply 5 gm/1 teaspoon ghee evenly over one side. Make a radial cut and fold disc into a narrow conical shape. Place flat side of the cone on palm and twist palms together in a round movement to compress dough into a thick flat blob (pedha).
3. Dust with flour and roll out the blob again to an 8 inch diameter disc. Refrigerate for an hour on butter paper. Heat griddle and shallow fry both sides over low heat till golden.Serve with chicken kurchan or tala gosht.

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Regular Flour Paratha

By on April 3, 2008 in Bread

Ingredients:

Whole wheat flour 2 teacups
Chili powder or black pepper 1 tsp
Oil 3 tbsp
Desi ghee for frying
Salt to taste

Method:

* Knead the flour with water and leave for 1/2 hour. Divide the dough in 4-6 portions and roll out into thin chapa ties. Mix the oil with chili powder or black pepper and salt. Stir and spread some on each chapati. Roll up the dough and coil it into a flat round shape.
* Roll it out again to a circular shape. Heat tawa, when it is hot turn down the heat to medium high and cook chapati till small brown spots appear, then turn it over and cook the other side. Then put desi ghee on top of it with a spoon, spread it around and fry the paratha on both sides till golden brown and crisp.

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Alu ki Roti

By on April 3, 2008 in Bread

Ingredients:

Whole wheat flour (atta) 2 lb
Potatoes 1 lb
Onions 2
Green chilies 4
Coriander leaves ½ bunch
Ginger 1 small piece
Roasted and ground Coriander seeds 1 tsp
Freshly-ground black pepper ½ tsp
Pomegranate seeds 1 tsp
Salt to taste

Method:

*Chop onions, green chilies, and coriander and garlic finely. Boil potatoes, peel and chop. Heat a little ghee in a kerai and fry the onions till brown.
*Add all the remaining ingredients, including potatoes, and remove from the fire. Cool and mash coarsely with a fork. Knead the flour with a little water and a pinch of salt as for plain rotis. Make eight equal portions from the dough.
*Also make eight equal portions of the potato stuffing. Roll out into the size of a puri, place stuffing in the center and cover, bringing the edges over.
*Roll into a ball in the palm of your hand, flatten and roll out again (taking care not to break) as thin as possible.
*Heat a tava and fry on both sides just like plain parathas.

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Bajre ki Roti

By on April 3, 2008 in Bread

Ingredients:

Millet flour (bajre ka atta) ½ cups / 300 gm
Wheat flour (gehu ka atta) ½ cup / 100 gm
Clarified butter (ghee) to smear

Method:

Mix the two flours together and knead into a soft dough by adding adequate water. Separate the dough into small balls and then roll each into flat rounds 6-8″ in diameter. Heat a griddle (tawa) and roast each round evenly on both sides. Remove from the pan;smear one side with a little clarified butter and serve.

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Roghni Roti

By on April 3, 2008 in Bread

Ingredients:

Wheat flour ½ kg
Milk 1 cup
Salt to taste
White cumin ½ tsp
Dalda or your choice of Banaspati Ghee / Oil 4 tbsp

Method:

* Mix dry ingredients together. Add banaspati and mix until the flour resembles breadcrumbs. Knead with milk. The dough should neither be soft nor sticky. Divide the dough into small portions. Roll it out on a floured surface; do not sprinkle dry flour on it. Roll it out to about 5 inch in diameter and ¼ inch in thickness.
* Then carefully place the roti on a heated griddle (tava). Immediately prick it all over with a fork or a pointed knife. When toasted on one side, turn it over and let it cook for about 40 seconds or a minute, turn it over once again, press with a muslin cloth.
* Repeat the same on the other side. When it is light brown on both sides remove from heat. Keep each roti separately.

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Sweet Rotis

By on April 3, 2008 in Bread

Ingredients:

Toovar Dhal 8 oz
Sugar 8 oz
Ghee 1 tbsp
Cardamoms as desired
Whole wheat flour (atta)

Method:

* Soak the dhal in cold water overnight. Wash well and remove all coarse skins. Boil in enough water till well cooked and very tender.
* Drain off water and mash the grain with a wooden spoon. Add sugar and ghee and cook on a medium heat till dry, stirring constantly.
* Add cardamoms and keep on one side. Knead enough whole-wheat dough for about 12 rotis. Roll out a roti about the size of a puri (approximately 7 inches in diameter) and put a small ball of the dhal filling in the center.
* Close up the roti and seal well.
* Roll out the roti taking care not to let the stuffing break through.
* Heat a tava and cook the roti with a little ghee, like a paratha.

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Chappati or Fulka

By on April 3, 2008 in Bread

Ingredients:

Whole wheat flour 1 lb
Water (approximate) ½ pint
Large pinch of salt
Ghee 1 tsp

Method:

* For best results chappati should be cooked on a sigri but a gas or electric stove will do if a sigri is not available. Set aside a handful of flour for shaping the chappatis.
* Knead the remaining flour with your hands, adding water very gradually. Add salt to taste. Knead for at least 10 minutes, longer if possible.
* Make a thick roll about 8 inches long and let stand for 1½ hours. Just before serving your meal, knead and roll the dough again.
* Bread off a small portion and roll it with a dash of ghee into a ball between the palms.
* Flatten the ball and with the help of a little dry flour, roll into a thin round pancake with a rolling-pin. Gently remove from the board and place on a hot tava.
* First cook one side, turn over and slightly cook the other. Place on hot coals (or on a barbecue stove) and let the chappati rise like a balloon.
* This can be done by pressing down one side of the chappati on the tava with a clean cloth and then gently pressing all the sides of the chappati.
* Some people prefer a dry chappati, while others serve it with ghee sparingly spread on one side.

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Khameeri Roti

By on April 3, 2008 in Bread

Ingredients:

Whole wheat flour 480 gm/2 cups
Clarified butter (ghee) to grease baking tray
Flour to dust
Salt to taste
Yeast, fresh 7.5 gm/1 ½ tsp

Method:

1.Dissolved the yeast in 120 ml/half cup warm water. Sieve the flour with salt onto a platter.
Make a well in the flour and pour 240 ml/1 cup water. Mix flour and water gradually, then knead into a tough dough. Cover with a damp cloth and keep aside for 15 minutes. Slowly sprinkle the dissolved yeast over the dough and keep kneading till the dough is smooth and pliable and not sticky. Cover with damp cloth and set aside for 30 minutes.
2.Divide dough into 8 equal balls and dust with dry flour. Press and flatten each ball into round discs, 8 inches wide. Wearing an oven glove stick the disc to the side of a hot tandoori and bake for 2 minutes. Remove with a pair of tongs. Alternatively, place on a greased baking try and bake for 4-5 minutes in a preheated oven at 350 ºF.Serve hot with curry.

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Daal’s Roti Paratha

By on April 3, 2008 in Bread

Ingredients:

1 lbs flour
3 teaspoon baking powder
1/2 teaspoon turmeric
1/2 lbs split peas
3 cloves garlic
2-3 teaspoon ground cumin

Method:

Boil split peas with turmeric, salt and garlic. Do NOT allow to get too soft. Firm but soft enough to flatten with your fingers
Pass through a grinding mill. Make sure there NO whole grains left or these will burst the roti later
Add zeera and salt to taste
Knead flour with baking powder and a pinch of salt, to a soft dough. Rub oil over dough and leave to rest. About an hour should do
Cut dough in to 6-8 pieces
Shape into balls and leave to rest for 15 mins
Flatten the ball in your hand and place about 3 tsp. of the peas then make into a ball again
Heat the baking stone or griddle to no more than medium heat and brush a little vegetable oil on it

Roll out the dough into 8″ circles

Place the roti on the stone and brush with some of the veg. oil. when its starting to brown turn it over and brush again

When the other side is starting to brown it should start to swell

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Gram Flour Chapati

By on April 3, 2008 in Bread

Ingredients:

Whole meal flour 1 cup
Gram flour 3 cups
Green coriander leaves 1 bunch chop
Green chilies 6 chop
White cumin ½ tsp
Onions 1 chop as for omelet
Salt to taste
Dalda or your choice of Banaspati Ghee/Oil ¾ cups

Method:

Combine whole meal flour and gram flour. Mix all the spices, onion, salt, green chilies, coriander leaves and knead with water to a stiff dough then make small balls and roll out to 5-6 inches in diameter and cook on a hot tava (griddle) for a minute and cook other side. Repeat he process once again. When done, remove from tava and spread banaspati on both sides and serve with raita, vegetables or chutney.

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Pyaz (Onion) ki Roti

By on April 3, 2008 in Bread

Ingredients:

Whole wheat flour (atta) 1 lb
Onions 3
Green chilies 6
Chopped coriander leaves 1 tbsp
Spring curry leaves 1
Bicarbonate soda a pinch
Ghee
Salt to taste

Method:

* Chop the onions, chilies and curry leaves very fine. Sieve the flour in a bowl and add the chopped ingredients.
* Add sodium bicarbonate and salt and enough water to make a batter just thick enough to pour. Lightly grease a tava and pour in enough batter to cover it thinly.
* Spread with the back of a spoon, if necessary, then pour a little ghee around the edge of the roti to prevent sticking.
* Flip over and brown on the other side.

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Missi Roti

By on April 3, 2008 in Bread

Ingredients:

Wheat flour (gehu ka atta) 1 cup / 200 gm
Bengal gram flour (kale chane ka atta) 1 cup / 200 gm
Salt and red chili powder to taste
Oil 2 tbsp / 30 gm
Clarified butter (ghee) to smear

Method:

Mix all the ingredients (except clarified butter); knead into a soft dough by adding adequate water. Separate into small balls; roll each into flat rounds 6-8″ in diameter. Heat a griddle (tawa) and roast each round evenly on both sides. Smear one side with a little clarified butter and serve.

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Makai ki Roti / Paratha

By on April 3, 2008 in Bread

Ingredients:

Makai ka atta 1 kg
Plain atta 1 cup
Salt 1 tsp
Butter/ ghee 2-3 tbsp

Method:

Kneed the atta with water, keep aside for rest, until it is firm, then make a roti out of it and bake it till golden. Make sure that you cook it on a slow flame. Serve with pure ghee.

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Bread Chaat

By on April 1, 2008 in Bread

Ingredients:

8 slices bread
1 large potato boiled, peeled and chopped
1 onion, finely chopped
200 g sev
3 tbsp oil
juice of 1 lemon
4 tbsp or handful of coriander leaves

Masala:
3 medium tomatoes, chopped
225 g fresh coriander leaves
2-3 green chillies
5-6 flakes of garlic
1 tbsp cumin seed powder
½ tsp turmeric
½ tbsp chili powder
1 tsp dry mango powder
salt to taste

Methods:

1.Grind all masala ingredients. Heat oil in a large heavy-based frying pan. Fry ground masala for 2-3 minutes on low heat stirring all the time. Add ¼ cup water, bring to boil. Lay all the slices of bread in the pan and cook till water evaporates.
2. Remove from heat and transfer to a serving dish. Garnish with chopped potatoes, onions, coriander leaves, lemon juice and sev.
3. Serve immediately or the bread will become too soggy.

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Flaky Wholemeal Bread

By on April 1, 2008 in Bread

Ingredients :

1 1/2 cups Fine wholemeal flour
1 1/2 cups Plain white flour or roti flour
1 1/2 cups Salt
6-8 tablespoons Ghee
1 cup Water
Extra ghee for cooking

Method :

*Sieve wholemeal flour, white flour and salt into a mixing bowl and rub in 1 tablespoon of the ghee.
*Add water, mix and knead dough as for chapatis.
*Cover dough with clear plastic and set aside for 1 hour.
*Divide dough into 12-14 equal portions and roll each into a smooth ball.
*Melt ghee over a low heat and cool slightly.
*Roll each ball of dough on a lightly floured board into a very thin circular shape.
*Pour 2 teaspoons of the melted ghee into the center of each and spread lightly with the hand.
*With a knife, make a cut from the center of each circle to the outer edge.
*Starting at the cut edge, roll the dough closely into a cone shape.
*Pick it up, press the apex of the cone and the base towards each other and flatten slightly.
*You will now have a small, roughly circular lump of dough again.
*Lightly flour the board again and roll out the dough very gently, taking care not to press too hard and let the air out at the edges.
*The parathas should be as round as possible, but not as thinly rolled as the first time.
*Cook on a hot griddle liberally greased with extra ghee, turning parathas and spreading with more ghee, until they are golden brown.
*Serve hot with grilled kebabs, sambal and podina chatni.

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Crisp Semolina Shortbread

By on April 1, 2008 in Bread

Ingredients:

125 g Ghee
1/2 cup Sugar
1 cup Fine semolina
1/4 cup Plain Flour
1 teaspoon Ground cardamom

Method :

*Cream ghee and sugar together until light.
*Add the sieved semolina, flour and cardamom and mix well.
*Allow mixture to stand for 30 minutes.
*Take a scant tablespoon of the mixture and roll into a ball.
*Then flatten slightly and put on an un-greased baking tray.
*Repeat process with remaining mixture, leaving a little space between biscuits.
*Bake in a slow oven until biscuits are pale golden, approximately 30 minutes.
*Cool on a wire cooling tray.
*Store in an airtight container.

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Indian Nan Bread

By on April 1, 2008 in Bread

Ingredients:

1 cup water, warmed
2 tablespoons unsalted butter
pinch of salt
1 tsp granulated fructose or 1 tsp sugar
1 package dry yeast

3 cups all-purpose (or bread) flour
The Dough

Directions:

The Dough
This dough is very easy to make. Drop the 2 tablespoons of butter into the water and stir until it is melted. This should take about a minute at the most. The water/butter mixture should be lukewarm, around 1000F (380C). At that temperature, add the salt, fructose (or sugar), and the entire package of yeast. Stir to dissolve the yeast, and then allow the yeast to bloom (approximately 10 minutes).

Add the first 2 cups of the flour to a large plastic bowl, making a pit in the center and piling the flour toward the edge of the bowl. Pour half of the yeast mixture into the pit and use a spatula to begin folding flour from the edge of the pit into the liquid at the center. When all of the liquid has been absorbed, add the remaining yeast mixture and continue folding. Add the remaining cup of flour until the dough forms a ball. The dough should not be wet, and should barely stick to your clean, unfloured hands when enough flour has been worked into it. Drizzle some olive oil over the dough ball to coat, place in a covered bowl in a warm spot in your kitchen. Allow to rise at least one hour.

When the dough has doubled in size, punch it down and kneed briefly. If the dough feels sticky, sprinkle a little flour onto its surface before kneeding. Put the dough back in the covered bowl and allow to rise a second time, this time for half of the original rise (30-45 minutes).

Baking the Bread
Bring a teflon-coated frying pan up to medium heat on top of your stove. With floured hands, divide the dough into smaller “balls” which are about the size of a kiwi fruit; you should get between 8 and 12. Shape each ball into a round, flattened loaf (like a pita). The easiest way to do this is to let gravity help you; the dough is pliable enough that as you hold a portion of the ball it will begin to streatch. Go around the circumference of your small dough ball, pinching the dough and holding it briely for gravity to do its thing. This is a variation on the pizza-shop theme of tossing the dough, we’re just substituing gravity for the centripetal force. Allow each of your flat dough “patties” to rise briefly (10-15 minutes).

Place a dough “patty” in the frying pan. When the upside of the bread begins to look solid and no longer moist/sticky, flip the “patty” and wait about two minutes before removing the bread. At this point, it you want the smokey flavor of real nan, place the bread on one of your stove burners set to low heat. Don’t burn the bread, merely toast until char marks begin to develop. Do this for both sides of the bread.

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Indian Bread

By on April 1, 2008 in Bread

Ingredients:

2 1/2 cups warm water
1 teaspoon dry yeast
1 1/2 cups whole wheat flour
4 cups unbleached hard white or all-purpose flour — (4
to 5)
1 tablespoon salt
1 teaspoon Nigella (black onion seed)

Directions:

You will need a large bowl, and unglazed quarry tiles or a baking stone for the next-to-bottom rack of your oven.
Place water in a large bread bowl, add yeast, and stir. Add whole wheat flour and 1 cup white flour and stir well, then stir 100 times in the same direction to develop the gluten (one minute). Let this sponge stand for 1/2 hour to 3 hours, covered. Sprinkle salt over the sponge, then add another cup flour and stir. Continue adding flour and stirring until you can stir no longer. Turn dough out onto a lightly floured surface and knead thoroughly, about ten minutes, until dough is smooth and easy to handle. Clean out bowl, oil lightly, and return dough to bowl. Cover with plastic wrap and let rise in a convenient place for 2 to 3 hours. When the dough has more than doubled in volume, push down gently and turn out onto a lightly floured surface. Divide the dough into eight equal pieces and shape each into a flat oval shape, approximately 4 inches wide by 8 inches long. Leave these flat disks out on the work surface and cover with plastic wrap to let rise for approximately 20 minutes. Place quarry tiles or large baking stone on a rack in the lower third of your oven, leaving a 1 inch space between the tiles and the oven wall to allow air to circulate. Preheat oven to 450′F. Five minutes after the oven has preheated, begin shaping the first bread. Place a small bowl full of cold water by the edge of your work
surface. Using your fingertips, first dip them in the water and then, beginning at one end of the disk of dough, make tightly spaced indentations all over the surface of the dough, so that it looks pitted, though not pierced through. Now stretch the dough gently into a long oval strip by draping it over both hands and pulling them apart gently.
The dough should stretch and give, and after several tries will extend to make a long oval about 12 inches long with attractive stretch marks along it from the stretched indentations (hence, the name “snowshoe bread”). Place the bread back on the work surface, sprinkle with a pinch
(less than 1/8 teaspoon) of black onion seeds, then using both hands, place the bread directly on heated quarry tiles or stone. While the bread bakes, begin to shape the next bread. Cooking time for each bread is approximately 4 minutes. You will soon develop a rhythm so that you can bake two breads side by side across your oven, one going in when the other is half done. When done, breads will have golden patches on top and a crusty browned bottom surface. To keep breads warm and soft, wrap them in a cotton
cloth five minutes after they come out of the oven. Serve warm or at room temperature. Yield: 8 rippled flat breads about 12 inches long and 3 to 5 inches wide, with both soft and crispy textures.

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Indian Rye Bread

By on April 1, 2008 in Bread

Ingredients:

2 to 2 1/2 c. all-purpose flour
3/4 c. cornmeal
1 pkg. active dry yeast
1 1/2 c. milk
1/4 c. molasses
3 tbsp. lard or shortening
1 tsp. salt
1 c. rye flour

Directions:

In a large mixer bowl, combine 1 1/2 cups of the all-purpose flour, cornmeal, and yeast. In a saucepan, heat the milk, molasses, lard or shortening, and salt just until warm (115 to 120 degrees) and shortening is almost melted; stir constantly. Add warm mixture to flour mixture. Beat on low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat for 3 minutes on high speed. Using a spoon, stir in the rye flour and as much of the remaining all-purpose flour as you can. Cover and let dough rise in a warm place until double, about 1 hour. Stir dough down; divide in half. Place into 2 greased 1-quart casseroles. Cover and let rise in a warm place until nearly double, about 45 minutes. Bake in a 350 degree oven for 25 to 30 minutes or until bread tests done. Makes 2 loaves.

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Indian Fried Bread

By on April 1, 2008 in Bread

Ingredients:

4 cups all purpose flour
1 Tbsp. baking powder
1 tsp salt
1-1/2 cup warm water
1 cup shortening for frying

Directions:

Mix all the ingredients together (except the shortening) and knead until dough is soft and elastic, and not sticky. If necessary, add a little more water. Shape dough into 1/2″ balls. Melt 1 cup shortening in a heavy frying pan. Carefully put the rounds into the hot fat one at a time. Brown both sides.
Drain on paper towels and serve hot. May be served plain, dusted with confectioners’ sugar or cinnamon sugar, or with honey.

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Indian Flat Bread

By on April 1, 2008 in Bread

Ingredients:

2 cups all-purpose flour
1/4 cup plain yogurt
1 egg, slightly beaten
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup milk
Ghee* or vegetable oil
Poppy seed

Directions:

Mix all ingredients except milk, Ghee and poppy seed. Stir in enough milk to make a soft dough. Turn dough onto lightly floured surface; knead until smooth, about 5 minutes. Place in a greased bowl; turn greased side up. Cover; let rest in warm place 3 hours. Divide dough into 6 or 8 equal parts. Flatten each part on lightly floured surface, rolling it into a 6×4-inch leaf shape(round at one end, tapered at the other) about 1/4-inch thick. Brush with Ghee; sprinkle with poppy seed. Place 2 cookie sheets in oven; heat oven to 450 degrees. Remove cookie sheets from oven; place breads on hot cookie sheets. Bake until firm, 6-8 minutes. 6 or 8 breads. *Ghee 1 pound unsalted butter Cut butter into pieces. Heat over low heat until melted. Increase heat to medium; heat to boiling. Immediately remove from heat and stir gently. Return to heat; slowly heat to simmering. Simmer uncovered until butter separates into transparent substance on top and milk solids on bottom, 30 to 40 minutes. Remove from heat; let stand 5 minutes. Strain through cheesecloth into container. Cover and refrigerate no longer than 2 months.

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Kabab Paratha Rolls

By on April 1, 2008 in Bread

Ingredients:

Minced meat ½ kg
Onions 2 small chopped
Ginger/ garlic 1+1 tsp
Salt 1 tsp
Green chilies chopped
Garam masala ½ tsp
Zeera ½ tsp
Red chopped chilies 1 tsp

Method:

Marinate with all given ingredients make kababs and bake for 30 min at 200 C,dum of charcoal and deep it aside. Make paratha and fill it with kabab, onion rings and imlee chutney. Roll out the paratha; serve with green chutney or imlee ki chutney.

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Keema Paratha

By on April 1, 2008 in Bread

Ingredients:

6 cups white flour, maida
6 teaspoon milk powder
1 cup evaporated milk
6-7 teaspoons sugar
200 grams oil or margarine
2 teaspoon baking powder
3 teaspoon yeast
1 eggs
1 kg meat, mince (Keema)
1 tablespoon ginger paste
2 teaspoon red chili powder
1 teaspoon salt
1.5 teaspoon garam masala powder
2 tablespoon anardanna, ground
1 teaspoon coriander seeds ground
2 medium onion, finely chopped
4-6 green chilies
1/2 cup coriander leaves, chopped


Method:

Mix all the ingredients and knead well until the dough is very smooth about 5-10 minutes
With oily hands put the dough in a bowl.Cover with a damp cloth or polythene bag and leave in a warm place to rise for about 3 hours or until the dough has doubled in size.
Mean while prepared the stuffing. Put the mince and all the ingredients for the stuffing in a bowl and knead the mixture really well for a few minutes with you hands. 3. Knead the dough for another minute or two then divide the dough into 8-10 equal parts. Shape each potion into a smooth ball.
Lightly grease several baking sheets.
On a floured surface, roll out the ball to about 3 inches in diameter and place it on the palm of you hand. Place good amount of mince mixture in the centre and carefully fold up the edges to completely cove the filling. Press the edges taught together to seal. Dip the stuff ball in dry flour and roll out into a round about 6 – 7 inches in diameter.
Bush the nan with a little cold milk and place in a hot oven at 200C (400F) for 10- 15 minutes until the top is golden in color.
Remove the nan from the baking sheet and serve at once.
Serve with yogurt and mint chutney
Roll out into flat round shape and make sure it is as thick as a pizza’s crust.
Bake in oven at 350′ and take it out when it is light brownish color.

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Paratha with Potato Stuffing

By on April 1, 2008 in Bread

Ingredients:

2 cups flour, whole wheat
1 teaspoon salt
Water for mixing
Ghee or Oil for frying
For Filling – 4 medium potatoes
1 small onion, finely chopped
2 whole green chilies, crushed
1 teaspoon coriander seeds crushed
1 teaspoon ajowan (carum)
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander leaves, chopped

Method:

Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth for 20 minutes.
Boil potatoes, peel and mash. Add onion, green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves.
Mix well. Divide into 6 portions.
Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in centre. Close up completely. Shape into round balls again.
Roll out each ball on a lightly floured board into a round disk 6″ (15 cm) diameter.
Cook one at a time on a hot tava or griddle over medium heat. Put about 2 to 3 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown.
Serve with yogurt or Raita.

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Baisun Roti Paratha

By on April 1, 2008 in Bread

Ingredients:

1\2 kg basin (gram flour)
1\2 kg whole wheat flour
1\2 cup oil
2 teaspoon salt
2-3 teaspoon chili powder
6 whole red chili
1\2 cup coriander leaves, chopped
4 green chilies fine chopped
3 tablespoon dried pomegranate seeds, crushed
2 teaspoon cumin seeds, zeera
2 tablespoon coriander seeds
2 medium onion, finely chopped
oil for frying.

Method:
Put all dry ingredients in a large bowl and mix well. Make a slight well in the centre and add oil. Using finger tips, mix it into the flour. Add water a little at a time and knead into a soft pliable dough. Knead it thoroughly for several minutes until smooth. Cover with a damp cloth and leave to rest for at least 30 minutes.
Divide the dough into 12 equal parts. Roll each into a smooth ball. Then roll each ball into a round of about 6 inches.
Heat up a tava, heavy frying pan or a griddle. Test the heat by sprinkling a little dry flour on the surface. The temperature is correct when the flour burns immediately. Wipe out the surface with kitchen paper. Carefully place the round of dough on hot tava. Allow to cook for a minute then turn it over. Smear a little ghee on the top and then turn it over after a minute. The top side now will have small brown spots. Smear a little ghee on the top and on the surface of tava along the edges of roti. Turn it over again and repeat the process of smearing oil until the both sides are cooked and crisp.
Remove from pan, smear with ghee and serve at once. Repeat with remaining dough.

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Parhata

By on March 31, 2008 in Bread

Ingredients

2 cups Flour
1/4 tsp. Salt
1 cup water
Oil or ghee as need

Instructions

In flour add salt and mix.
Add a little water and mix.
The consistency should be soft and putty-like. It helps if you kneed it with a wet hand. Keep the dough in the fridge for 5 minutes. Divide this dough into 4 portions. Roll each portion into a ball and flatten it into a chapati shape (round). Spread a little oil or ghee on it. Make a cut in it from the center to the edge. Pick up the cut edge and start rolling it so that you end up with a cone. With the palm of your hand flatten it while twisting
it so that it once again forms a ball type thing. Flatten it again in chapati shape and fry it on medium to low heat with three tbsp oil or more depending on the size of the frying pan. Turn it over once the bottom is golden brown.
When both sides are golden brown it’s done.

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Naan

By on March 31, 2008 in Bread

Ingredients

6 cups maida (white flour)
6 tsp. milk powder
200 grm. oil or margarine
1 cup evaporated milk
6 tsp. sugar
2 tsp. baking powder
1 egg
3 tsp. yeast

Instructions

Mix all the ingredients and knead into a dough.
Cover with a damp cloth and leave at room temperature for 2-3 hours.
Then divide it evenly into 12 parts.
Roll out into flat chapati which is as thick as a pizza crust.
Bake in oven at 350* till light brown.
Can also be frozen after baking for later use.

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Chapati

By on March 31, 2008 in Bread

Ingredients

2 cups wheat flour
¼ tsp. salt
1 cup warm water

Instructions

Add salt to the flour. Adding warm water gradually knead into a dough.
Leave at room temperature for half an hour. Then divide it evenly into 6 parts.
Roll out into flat chapati as thin as possible. Cook over preheated pan (tawa)
Can also be frozen after baking for later use.

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Pudeenay Ki Roti

By on March 31, 2008 in Bread

Ingredients:

2 cups whole wheat flour (gehun ka atta)
1½ cups finely chopped onions
2 green chillies, chopped
¼ cup finely chopped mint leaves (phudina)
1 teaspoon ghee
salt to taste
2 teaspoons butter to serve

Preparation:

Sift the flour and salt together in a bowl. Add all the chopped ingredients and the ghee.
Add the warm water gradually, mix well and knead to stiff dough. Knead well again, cover and keep aside for 20 minutes.
Divide the dough into 6 portions. Shape into round balls and roll out into 125 mm. (5″) diameter rounds.
Cook on a tava on both sides.
Just before serving, roast the rotis on direct flame and apply butter on one side.
Serve hot.

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Bundu Paratha

By on March 31, 2008 in Bread

Ingredients

For Paratha

Plain Flour (Maida)1/2 KG
Water As Needed
Salt 1 Teaspoon
Cooking Oil 1 Tablespoon
Egg 1/2 (Beaten)

For Paste To Apply On Paratha :

Ghee 1/4 Cup
Egg 1/2 (Beaten)
Plain Flour (Maida) 2 1/2 Tablespoons (Heat ghee and mix all these ingredients together)


Preparation:

Sift flour. Make a hollow in the center and add an egg,salt and water and knead to a smooth dough.Now add oil in it and keep kneading well. Then cover the dough with a moist cloth and leave aside for 15-20 minutes.Then make balls from the dough.Take one ball, spread it a bit, then apply the prepared paste and re-roll and form it into square first and then again into a ball. Do the same to all the pairhas.Now apply a little oil on to each pairha and again cover and leave it for half an hour.Heat ghee in karhahi and with the rolling pin make thin parathas and deep fry them in hot ghee

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Puris

By on March 31, 2008 in Bread

Ingredients:

Plain Flour (Maida) 1/2 KG
Milk 1 Cup
Baking Soda 1/4 Teaspoon
Crushed Cumin Seeds 1/2 Teaspoon
Cooking Oil Enough For Deep Frying
Salt 1/2 Teaspoon

Preparation:

Pour three tablespoons of cooking oil in plain flour and rub it with hand. Now add salt,baking soda and crushed cumin seeds.Then pour milk and make a smooth dough. Cover the dough with a moist cloth and leave aside for ten minutes. Apply little warm cooking oil into your palms and make small balls (pairhas) with the dough. Now roll out the balls into small sized rotis and deep fry them in cooking oil.

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Apple And Walnut Bread

By on March 31, 2008 in Bread

Ingredients:

1 34 cups all purpose flour
1 12 teaspoons baking powder
14 teaspoon salt
34 cup sugar
2 large eggs, beaten
13 cup butter melted
34 cup orange juice
2 medium apple pealed and grated
12 cup walnut halved chopped

Preparation:

1. Preheat oven to 350F. Butter a 9x5x3 inch loaf pan.Dust pan with flour;tap out excess.
2. Sift flour, baking powder and salt in a large bowl.Add sugar stir with a fork.
3. Combine eggs, butter and juice in a small bowl.Add to the dry ingredients and using hand mixer; lightly mix in the egg mixture until just combined.Add apple and walnuts and gently stir to combine the ingredients.
4. Spoon batter into prepared pan and bake for 45-50 minutes or until top is golden and tester inserted into center comes out clean. Cool in pan on rack.

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German Bread

By on March 31, 2008 in Bread

Ingredients:

1/2 cup butter
1 package active dry yeast
1/4 cup water, lukewarm
2 each egg, well beaten
1 1/4 cups bread crumbs, fresh
1 teaspoon cinnamon
2 teaspoons butter, melted
3/4 cup sugar dissolved
1 cup milk, scalded
5 1/2 cups flour
3 tablespoons brown sugar
1/4 teaspoon salt


Preparation:

Cream together the butter and sugar, add the scalded milk and mix thoroughly.

When lukewarm, stir in the dissolved yeast, eggs and flour (using more flour if necessary to make a stiff batter dough will be sticky and soft).

Beat mixture thoroughly, cover and let rise in a warm place about 11/2 hours or until double in bulk.

When risen, beat again thoroughly.

Grease deep pie pan and sprinkle lightly with flour.

With a spoon, fill the pie pans with the dough. Sprinkle top of cakes with the following mixture: combine the soft bread crumbs with the melted butter, sugar, salt and cinnamon and mix well.

Let cakes rise about 20 minutes and then bake in a Preheated 400F oven about 2025 minutes or until golden.

Brush with melted butter and cool on wire rack.

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Yamni Paratha

By on March 31, 2008 in Bread

Ingredients:

normal dough u will regular find in your home
green onions 300gm
tomatoes 2 normal size
coriander as u like
green chillies 56
salt according to taste
red chili 1/2tsp
eggs 4
oil as needed

Preparation:

First cut green onion,tomatoes coriander ,green chillies very thin .Then break the eggs in a bowl and put all the above mention things in bowl,also the spices.Put the mixture a side,take dough and make small rounds(payras).Then make the round paratha and put aside and then make the other like this of the same size and then put oil on the sides of parathas and put the other one on it and press lightly.Put pan (tava)on the flame and when this becomes warm then put the paratha on it and when this becomes lightly warm change the side .When u will change the side then u can open the paratha from the middle because before u put the oil on the sides so this will open easily.Then put the eggs mixture between the paratha but remember make the flame low .After u can fry it like the normal paratha,but remember the eggs will be cook inside it so this will take a little more time then the normal paratha.When this will be ready put it in a plate and cut like pizza and sprinkle lemon on it and enjoy.

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White Milky Bread

By on March 31, 2008 in Bread

Ingredients:

3 cups all purpose flour (maida)
11/2 tablespoons sugar
1 1/2 Tbs Yeast1 teaspoons salt
1 1/2 cups water( or as required)
1/4 cup milk
1 tablespoons butter

Preparation:

Directions In large bowl,combine 1 cups flour,sugar,undissolved yeast,and salt. Heat water, milk, and butter until very warm (120 to 130oF); stir into dry ingredients.Beat 2 minutes at medium speed of electric mixer scraping bowl occasionally or use hands to mix it. Stir in 1 cup flour; beat at high speed for 2 minutes scraping bowl occasionally or knead well with hands. Stir in remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic. Roll dough on a flat surface to 12 x 7inch rectangle. Beginning at one end of rectangle, roll up tightly as for jelly roll or as we roll during paratha making. Pinch seams and ends to seal. Place, seam sides down, in greased 8 x 4 inch loaf pans. Cover; let rise in warm, draft free place until doubled in size about 1hr.Beat one egg and brush a little over the dough top just before baking Bake at 400oF for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.Slice when bread is cooled down and store in a shopper closed tightly so that its moisture is not wasted.

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Yogurt Bread

By on March 31, 2008 in Bread

Ingredients:

10 pots strawberry yogurt
56 eggs
90 sacks of atta Minimum
100 packets of jeera
87 Spoons of chili powder
2 Full jars honey
200 motay aloo

Preparation:
Mix all together.Fry for 12-50 hour

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Baqer Khani

By on March 31, 2008 in Bread

Ingredients:

Maida 3CUPS
Sugar 1CUP
Ghee 3 Tbsp
Dry yeast 2 tsp
water 2 tbsp
1tsp baking powder
1cup milk
Badam Pista Peeled Grated
Charoli Kaju 1 cup
Kewara water 1 tsp
Salt to taste

Preparation:

First take one small vessel,take 2tbsp water add 1 tsp sugar make it little hot and dry yeast.In other vessel warm milk add sugar mix well.Now take another vessel mix maida and baking powder.Now add the yeast,milk with sugar and aate ko gund le.Wrap with wet cloth for 10min after 10min add dry fruits and garam ghee.Wrap with we cloth for 30min.After 30min take one small round roll it.Make holes with fork.Keep in preheated oven 220c for 10-12min.Then spread ghee on it.

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Cheese Bread

By on March 31, 2008 in Bread

Ingredients:

1 egg well beaten
1 cup milk
1 tbsp melted butter
2 cups flour
4 t baking powder
1 tbsp sugar
1/2 t onion salt

1/4 t garlic powder
1/2 t oregano
1/4 t dry mustard
1 1/4 cups grated sharp cheddar cheese
1tbsp chopped dill or parsley optional


Preparation:

Combine egg, milk, and butter.In a mixing bowl,combine the remaining ingredients.Make a well in dry ingredients and add milk mixture.Stir until well blended.Spread into a greased 5 x 9″ loaf pan.
Bake at 350 degrees for 45 minutes.

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Arbi Paratha

By on March 31, 2008 in Bread

Ingredients:

Filling
Mince(fried as usual with spices)
Tomatoes finely chopped
Coriander leaves chopped
Mint leaves chopped
Green Chillies chopped
Black pepper
Eggs
Onions finely chopped

For Dough
Flour 21/2 cups or 400 grams
Milk 3/4 cup
Salt to taste
Ghee

Preparation:

Knead flour,salt and milk and keep for 1/2 hour.Make medium pairas from the dough.Roll out into medium sized square parathas.In the center of each paratha put fried qeema,tomatoes, coriander & mint leaves, green chillies and onion.Pour 1 beaten egg onto this filling in the paratha,sprinkle black pepper on it and fold the paratha from both sides to form a rectangle shape Slightly fold the shorter edges too.It should be sealed completely. Shallow fry on medium flame.When it swells up,that shows the egg is cooked from inside.It should be golden on both sides.Serve hot with spicy chutney.

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Pithiviers

By on March 31, 2008 in Bread

Ingredients:

1/3 cup sugar
4 tablespoons butter
1 egg
1/2 cup ground blanched almonds
1/4 teaspoon almond and vanilla extracts, each
2 tablespoons dark rum
2 sheets puff pastry
1 egg
1 tablespoon water

In a food processor, grind together the sugar, butter,egg,almonds,extracts and rum until light and fluffy. Line a shallow 6inch bowl with plastic wrap and spoon in the nut mixture. Smooth the top flat and chill in the freezer 30 minutes to form a disk of firm nut filling.

Preparation
Preheat oven to 475 degrees F.

Meanwhile, roll the puff pastry out a bit thinner just to flatten it and make the sheets square, about 10 inches, then chill them. Using a pizza cutter and a lid or cake pan as your guide, cut the largest disk possible out of both pieces of pastry.

In a small bowl, whisk together the egg and water to make an egg wash. Place one of the pastry disks on a parchment lined sheet pan and paint a 2inch border on the edge of the pastry with the egg wash.

Pop the chilled nut filling out of the bowl, peel off the plastic, and place it in the center of the pastry. Carefully place the second pastry disk on top and ease it over the nut filling smoothing it out on the edges to match up the bottom piece. Brush the whole top surface with egg wash. Using a small sharp knife, score the surface of the pastry decoratively in a spiral pattern.

Bake for 15 minutes, then turn the oven down to 400 degrees F for 30 to 40 minutes more. Ten minutes before the cake is done, sprinkle it with powdered sugar then finish baking. Cut into wedges to serve.

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Dawn Paratha

By on March 31, 2008 in Bread

Ingredients:

atta 1/2 kg
Dahii 1/2 cup
milk 1 cup
salt 1 tsp
black pepper 1 tsp grind
green chillies,hara danhia 1 tsp
oil 1 cup

Preparation:
sub saman mila kar atta goondh lain. Barab size kaay 8-10 piray bana kar rotian bana lain. sub rotian aik kay opar aik rakhlain haar roti kaay darmain main oil laga laay. jub sub aik kaay opar aik rakh laay to roll kaar laay us roll kaay 1 inch kay pieces (length wise ) kaat kaar dobara bail kar fry laay

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Potato Bread

By on March 31, 2008 in Bread

Ingredients:

5 bread slices
2 medium size potatoes
cheese
salt
black pepper
2 eggs
oil for frying

Preparation:

Boil potatoes,mash them.Add cheese,salt,pepper and mix properly.Then spread over the bread slices,coat it with egg,then fry it.

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Bistro Beef Steak Sandwich

By on March 31, 2008 in Bread

Ingredients:

1 lb beef round tip steaks,
1/8″ to 1/4″ thick
2 garlic cloves, crushed
3 tbsp soy sauce, divided
2 tsp olive oil
1 medium red onion, cut into thin wedges
1 1/2 cups sliced mushrooms
1/2 cup jarred roasted red peppers, cut into strips
1/4 cup dry red wine
4 crusty rolls (6inches each)
split & toasted

Preparation:

1.Stack beef steaks,cut lengthwise in half, then crosswise into 1″ strips.
2.Heat large nonstick skillet over medium high heat until hot.Stir fry beef strips and garlic (1/2 at a time) for 12 minutes or until outside surface is no longer pink.
3.Remove from skillet, season with 2 tbsp soy sauce and 1/8 tsp pepper.
4.In same skillet, heat oil over medium heat until hot. Add onion and stir fry for 5 minutes.Add mushrooms, continue cooking for 23 minutes or until vegetables are tender.
5.Add red peppers, wine and remaining 1 tbsp soy sauce.Bring to a boil and reduce heat.
6.Return beef to skillet and heat through. Serve beef mixture in rolls.

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Stuffed Potato Parathas

By on March 31, 2008 in Bread

Ingredients:

Potatoes 1/2kg (boil remove skin & mash)
Chili powder red 1 tsp
Cumin seed powder white 1 tsp
Salt to taste
Onion 1 (Chopped as for omelet)
Dry mango powder 1 tsp
Lemon juice 3
Coriander leaves fresh 1 bunch (chopped)
Chillies green 4 (chopped)
Wholemeal flour 1kg
Dalda banaspati 1 cup


Preparation:

Put the flour and salt in a bowl and mix together,gradually add water and bind the mixture into a soft dough.Cover with a damp cloth.

Stuffing:
Add all the the dry ingredients to the mashed potatoes and mix well. Gradually add the lemon juice. Divide the dough into 18-20 equal parts, shape each portion into a small ball. Roll out the ball to about 4 inches in diameter. Place about one tablespoon of potato mixture and spread it over the dough. Place another same size dough over this,and press the edges together.On a floured surface roll out the dough to about 67 inches in diameter.Carefully place the round dough onto a hot griddle or pan (tava). -Allow to cook for a minute,then turn over. Smear a little Dalda banaspati on the top and after a minute turn over again.Spread the Dalda banaspati on the surface and along the edges of the paratha. Repeat the process once again. Remove from griddle and serve hot.

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Aloo Paratha

By on March 31, 2008 in Bread

Ingredients:

potatoes 1/2 kg
powdered salt 1 tsp
aniseed 1/4 tsp
green chillies 8
ginger garlic paste 1/2 tsp
garam masala powder 1/4 tsp
onions 2
finely cut coriander leaves 2 Tbsp
oil enough for frying

Preparation:

For the dough :
Sieve and mix the flours together in a mixing bowl.
Add salt,sugar and butter.
Mix well with the flour till butter blends.
Gradually add water and knead to a smooth dough.
Pat and knead well for several times.
Use ghee or oil while mixing the dough instead of butter.

For the stuffing :
Cook potatoes.Peel and mash.
Heat little oil and season with aniseed and then fry ginger garlic paste.
Add mashed potatoes with salt,turmeric powder and garam masala powder.
Fry for few minutes and remove from fire.
Mix minced green chillies and finely cut onions, coriander leaves to the potato mixture when it cools down.

Method I for preparing chappathis :
Make medium sized balls from the dough.
Flatten each ball and keep a tablespoon of filling inside.
Close and seal well all around.
Press and dredge in wheat flour and roll out into thick parathas.
Heat a ‘tawa’ ind fry these parathas using oil for both sides while frying.
Serve hot.

Method II for preparing chappathis:
Take one ball and roll into thick and 3 inches width chappathi.
Make another of the same size.
Place a tablespoon of filling on the middle of one chappathi.
Carefully spread it leaving 1/4 inch gap all around.
Keep another chappathi on top.
Using little water carefully seal both the chappa this all around.
Dredge on flour and roll again into big paratha.
Fry on hot ‘tawa’ using l/4 tsp.of oil for each side of chappathi

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Poori (deep Fried Bread)

By on March 31, 2008 in Bread

Ingredients:

1 cup sifted wholewheat flour (sift to take out some of the larger bran bits)
1 cup all purpose flour
1/2 teaspoon salt
2 tablespoons vegetable oil more for deepfrying
1/2 cup water

Preparation:

Put the 2 flours and salt in a bowl. Drizzle the 2 tablespoons oil over the top. Rub the oil in with your fingers so the mixture resembles coarse breadcrumbs.Slowly add the water to form a stiff ball of dough. Empty the ball on to a clean work surface. Knead it for 1012 minutes or until it is smooth. Form a ball. Rub about 1/4 teaspoon oil on the ball and slip it into a plastic bag. Set it aside for 30 minutes.Knead the dough again, and divide it into 12 equal balls. Keep 11 of them covered while you work with the twelfth. Flatten this ball and roll it out into a 55 1/2″ round. If you have the space, roll out all the pooris and keep them in a single layer, covered with plastic wrap.Over a medium flame, set about 1″ of oil to heat in a small, deep frying pan(I used my wok). Let it get very,very hot. Meanwhile, line a platter with paper towels.Lift up one poori and lay it carefully over the surface of the hot oil.It might sink to the bottom but it should rise in seconds and begin to sizzle.Using the back of a slotted spoon, push the poori gently into the oil with tiny, swift strokes. Within seconds,the poori will puff up. Turn it over and cook the second side for about 10 seconds. Remove it with as lotted spoon and put it on the platter. Make all the pooris this way.The first layer on the platter may be covered with a layer of paper towels.More pooris can then be spread over the top. Serve the pooris hot (immediately).

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Nan

By on March 31, 2008 in Bread

Ingredients:

4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking powder
1 egg, beaten
6 Tbsp plain yogurt
3 Tbsp butter or ghee, melted
1 Cup milk
1 Tbsp poppy seeds
Salt to taste

Preparation:

Sift flour,baking powder,baking soda and salt together in a bowl.Stir in egg,yogurt and 2 tablespoons of the butter.Gradually stir in enough milk to make a soft dough.Cover with a damp cloth and place ina warm place for 2 hours.Preheat oven to 400 degrees F (205 C) Knead dough on a floured surface for 2 or 3 minutes until smooth.Divide into 8 pieces Roll each piece into a ball then into ovals about 6inches long.If you must use a baking sheet,grease it and brush the underside of the bread with water.Brush the other side with butter and sprinkle with poppy seeds Bake 6 to 10 minutes until puffy and golden brown.(This is where the stone makes a difference)

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Chappati

By on March 31, 2008 in Bread

Ingredients:

1 cup whole wheat flour (or 1/3 white and 2/3 whole wheat)
1/2 cup water

Preparation:

Put flour in a large bowl with half the water.Blend the two together until it holds.Beat and knead well until it forms a compact ball. Knead dough into it is smooth and elastic and set aside for 30 minutes. Knead and divide dough into 4 to 6 parts. Roll each ball into a tortilla like flat, about 1/8″ thick.Heat an ungreased skillet and lay the rolled out dough on it and let cook for about 1 minute. Turn and cook the second side for 2/3 min. until small bubbles form. Turn again and cook the first side pressed lightly with a towel until it puffs. Serve warm (maybe slightly buttered).

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Banana Bread

By on March 30, 2008 in Bread

Ingredients:

all purpose flour 2 small cup
sugar 1 small cup
oil half small cup
egg 2
nuts almond or walnuts according to your need
banana 3

Preparation:

Mash all bananas now mix all the ingredients.Grease the baking pan by oil n flour.Put all the better in it.Preheat oven at 350 F bake for 60 min.

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Garlic Bread

By on March 28, 2008 in Bread, Snacks

Ingredients

- 1 French bread baguettes
- 1\2 cup butter
- 2-4 cloves minced garlic
- 1\4 cup powder Parmesan cheese
- 1\4 tsp. salt
- 1 tsp. oregano
- butter for spreading
- 2 cups shredded mozzarella cheese

Methods:

1. Slice the French bread diagonally into 3/4 inch thick slices.
2. Place the butter, Parmesan cheese, salt, oregano and minced garlic in a bowl and mix with a spoon until smooth.
3. Spread a thin layer of the butter on one side of the slice and a thick layer of garlic mixture on the other side.
4. Sprinkle mazzrolla cheese over the garlic mixture and arrange the slices in a single layer on a cookie sheet.
5. Bake in a oven at 400F 200C) or mark 7 for 5-8 minutes or until edges turn brown. Turn on the top grill of the oven and grill for 1-2 minutes or until the cheese is bubbly and slightly brown. This will make the bread more crispy.
6. Serve immediately as a side dish with Pizza and Spaghetti.
7.If you REALLY love garlic, you could use freshly minced garlic instead of garlic powder.

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Taftan

By on March 28, 2008 in Bread

Ingredient

- 1cup warm water
- 4 tsp. sugar
- 1\2 tsp. ground ginger
- 3 tbsp. active dry yeast
- 1 3\4 cups scalded milk
- 1\2 cup shortening
- 3 tsp. salt
- 4 tbsp. sugar
- 6 1\2 cups all purpose flour
- 1-2 egg whites
- sesame seeds

Methods:

1. Stir 4 teaspoons sugar and ginger in warm water. Add yeast and let stand for 10 minutes.
2. Add 4 tablespoons sugar, shortening and salt in scalded milk and stir to dissolve sugar. Cool the milk mixture to the same temperature as the yeast mixture.
3. Transfer the mixture into a large bowl and add half the flour and mix with a fork, gradually add rest of the flour and continue mixing until smooth. Then knead with hands until elastic and smooth.
4. Place the dough in bowl, brush with oil, cover and let stand for at least 1 1\2 hours or until double in size.
5. Place the dough on floured surface. Punch down the dough and divide into 12-14 equal portions. Cover them with a damp cloth to prevent from drying.
6. Roll each portion between floured hands into very smooth balls. Cover the balls with a damp cloth. Using fingers, gently flatten balls. Cover and let rest 10 minutes.
7. On well floured surface lightly roll one ball of dough at a time into a 7 inch round, turning dough over once. Work with enough flour so dough does not stick.
8. Place the nan on a baking sheet. Using a pastry brush, glaze the nan with egg white and sprinkle with sesame seeds.
9. Bake 2-3 at a time in 450F about 5-8 minutes or until golden brown. Repeat with remaining dough.
10 Allow nan to cool slightly and smear with a thin layer of butter before wrapping for storage.

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Sheermal

By on March 28, 2008 in Bread

Ingredients

-8 oz Flour
-1/4 Salt
-1 tbsp. Sugar
-1 Egg, beaten
-2 tbsp. Margarine
-1 tsp. yeast

Methods:

1. Mix yeast with 1 teaspoon of sugar and 1\4 cup water. Keep aside until frothy, about 5-10 minutes.
2. Mix the dry ingredients. Add margarine, egg and yeast mixture. Knead until a smooth dough is formed. (You may need more warm water.) Set aside to rise until double in size.
3. Roll into small sheermals. Prick and brush with egg. 4. Bake at 400 degrees till done.

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Rusk

By on March 28, 2008 in Bread

Ingredient

- 1 kg. flour (maida)
- 1 tsp. salt
- 2 tbsp. sugar
- 4 tsp. dry yeast
- 50 gm. ghee
- 400 ml water

Methods:

1. Mix the flour, salt and ghee into a bowl.
2. Dissolve the sugar in the warm water and sprinkle in the yeast. Leave to stand in a warm place for about 10 minutes until frothy.
3. Add yeast to the flour mixture and knead to a firm and elastic dough. This will take about 15- 20 minutes.
4. Shape into a ball, place in a greased bowl and leave in a warm place for 3-4 hours or until double in size.
5. Knock the risen dough down, then knead again on a lightly floured surface for 3-4 minutes until smooth.
6. Divide the dough in half. Shape each piece into a long roll and place in a lightly greased 900 g. (2 lb) loaf tin.
7. Cover the dough with oiled cling film or wet cloth and leave in a warm place to rise. The dough should rise to the rim, this will take about 45 minutes.
8. Brush the loaves with water or milk. Bake at 450F for 10 minutes. Reduce the temperature to 375F and bake for a further 30- 40 minutes. Cool in the tins for 3-4 hours.
9. Slice the loaf into thick pieces. Arrange the rusks in single layers on baking sheets and bake for a further 10- 15 minutes or until all moisture dries up. Cool and store in a airtight container.

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Poori

By on March 28, 2008 in Bread

Ingredients

-1 cup sifted whole-wheat flour (sift to take out some of the larger bran bits)
-1 cup all-purpose flour
-1/2 teaspoon salt
-2 tablespoons vegetable oil + more for deep-frying
-1/2 cup water

Methods:

Put the 2 flours and salt in a bowl. Drizzle the 2 tablespoons oil over the top. Rub the oil in with your fingers so the mixture resembles coarse breadcrumbs. Slowly add the water to form a soft ball of dough. Empty the ball on to a clean work surface. Knead it for 10-12 minutes or until it is smooth. Form a ball. Rub about 1/4 teaspoon oil on the ball and slip it into a plastic bag. Set it aside for 30 minutes.
Knead the dough again, and divide it into 12 equal balls. Keep 11 of them covered while you work with the twelfth. Flatten this ball and roll it out into a 5-5 1/2″ round. If you have the space, roll out all the porris and keep them in a single layer, covered with plastic wrap.
Over a medium flame, set about 1″ of oil to heat in a small, deep frying pan (I used my wok). Let it get very, very hot. Meanwhile, line a platter with paper towels. Lift up one poori and lay it carefully over the surface of the
hot oil. It might sink to the bottom but it should rise in seconds and begin to sizzle. Using the back of a slotted spoon, push the poori gently into the oil with tiny, swift strokes. Within seconds, the poori will puff up. Turn
it over and cook the second side for about 10 seconds. Remove it with a slotted spoon and put it on the platter. Make all the pooris this way. The first layer on the platter may be covered with a layer of paper towls. More
pooris can then be spread over the top. Serve the pooris hot (immediately) with Chunna curry and Sooji ka Halwa.

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Pita Bread

By on March 28, 2008 in Bread

Ingredients

- 3 1\4 to 3 3\4 cups all purpose flour
- 1 package dry yeast
- 11\4 cups warm water
- 11/2 tsp. salt
- 1\4 cup shortening

Methods:

1. In a large mixing bowl dissolve the sugar in the warm water and sprinkle in the dried yeast. Leave to stand in a warm place for about 10 minutes until frothy, add two cups of flour, shortening and salt.
2. Beat at low speed of electric mixer for 1\2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix with a spoon
3 Turn out onto floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3to 5 minutes total). Cover, and let rest in a warm place for about 15 minutes.
4. Divide the dough into 12 equal portions. Roll each between floured hands into very smooth balls. Cover with plastic wrap or a damp cloth, Let rest 10 minutes. Using fingers, gently flatten balls. Cover and let rest 10 minutes. (keep dough pieces covered till easy to use.)
5. On well floured surface lightly roll one piece of dough at a time into a 7 inch round, turning dough over once. Do not stretch, puncture or crease dough. Work with enough flour so dough does not stick. Place on baking sheet. Bake 2-3 at a time in 450F about 3 minutes or until dough is puffed and softly set. Turn over with spatula, Bake about 2 minutes more or until dough begins to lightly brown. Repeat with remaining dough, baking one batch before rolling and baking the next batch.
6. Allow bread to just cool before wrapping for storage. Make 12 pita breads.
7. To serve, slice bread in half crosswise and generously fill each pocket with desired filling.

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Paratha

By on March 28, 2008 in Bread

Ingredients

-2 cups whole wheat flour
- 1 tsp. salt (optional)
- Water for mixing
- Ghee or butter for frying

Methods:

1.Put flour and salt in a medium bowl, add water little at a time to bind the flour. Gradually add more water and knead for a few minutes until a soft dough is formed. Knead well until the sides of the bowl are clean, about 5 minutes. Cover with a damp cloth and leave to rest for 15-20 minutes.
2. Divide dough into 6 equal parts. Roll each part into a smooth ball. Cover the dough balls with damp cloth to prevent them from drying. Lightly coat one dough ball with a little dry flour and flatten it slightly on a floured surface.
3. Roll it out into a round of 5 inches. Smear a thin layer of ghee or butter. Starting at the end nearest you, roll it up into a long sausage shape. Carefully lift up the roll and place one end in the center of your palm. Wind the rest of the roll around the centre point into a circle. Coat the circle with a little dry flour, flatten it and roll out into 6 inch round. Repeat with remaining balls.
4. Heat a tava or shallow frying pan over high heat for about 2 minutes, sprinkle a little flour on the surface, it should burn at once, lower heat to medium. Wipe the surface with kitchen towels.
5. Carefully lift paratha and place it on hot tava or frying pan. With in few seconds small bubbles will appear on the surface, smear a little ghee or butter on the surface. Turn it over with a spatula and smear the top with a little ghee or butter. When the underneath side is cooked, turn paratha again and cook the other side again. Press down the edges with spatula.
6. When the both sides of paratha are crisp, remove it from tava, smear with ghee or butte and serve at once.
7. Serve with yogurt or Raita.

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Tandoori Naan

By on March 28, 2008 in Bread

Ingredients

-6cups Maida (white flour)
-6tsp Milk powder
-1cup Evaporated milk
-6-7tsp Sugar
-200gm. Oil (You can also use margarine)
-2tsp Baking powder
-3tsp Yeast

Methods:

1. Mix all the ingredients until it is fine dough.

2. Cover with a wet cloth and let it sit at room temperature for 3 hours.

3. Then divide it evenly into 12 parts.

4. Roll out into flat round shape and make sure it is as thick as a pizza’s
crust.

5. Bake in oven at 350′ and take it out when it is light brownish color.
-1 Egg

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Mooli ka Paratha

By on March 28, 2008 in Bread

Ingredients

-2 cups flour, white or whole wheat
-1 tsp. salt
- Water for mixing
For filling:
- 3 bunches white radish (mooli)
- 3 green chilies, chopped
- 1\2 cup coriander leaves, chopped
-1 tsp. salt
-1 tsp. chili powder
- 2 tbsp. ghee
- Ghee or butter for shallow frying

Methods:

1. Combine flour and salt in a medium bowl. Gradually add water to bind the mixture together. Knead well for a few minutes until dough leaves the sides of the bowl clean. Cover with a damp cloth and keep aside for 15 minutes.
2. Meanwhile prepare the stuffing. Wash the radish and grate them, using a vegetable grater. Place the grated radish in a colander, add 1 teaspoon salt and mix well. Keep aside for 15 minutes.
3. Place a small amount of radish between the palm of your hands and press to squeeze out water. Put radish in a bowl, add green chilies, coriander leaves, salt, chili powder and 3 tablespoons ghee and mix well. Divide filling into 6 equal parts.
4. Divide dough into 12 round balls. Flatten each ball slightly. Put one portion of filling in centre. Place the other round over to cover the filling and press the edges together to seal.
5. Dip the stuffed round into some dry flour to prevent it from sticking to the surface and rolling pin.
6. Roll out each round on a lightly floured surface into a round 6 inches (15 cm) in diameter.
7. Cook one at a time on a hot griddle over medium heat. Put about 1 or 2 tbsp ghee around the edge. Turn gently. Cook until sides turn golden brown. Serve with yogurt and lemon or mixed pickle.

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Makkai ki Roti

By on March 28, 2008 in Bread

Ingredients

Makkai ki Roti (for 16 rotis)

- Water 300 ml
- Sunflower oil 3 tablespoons
- Fine Cornmeal (Makkai) 150g
- Chappati flour (Atta) 150g
- Green Chillis, finely sliced 3 teaspoons
- Salt 1 teaspoon
- Sugar 1 teaspoon
- Sunflower oil for rolling dough
- Sunflower oil for frying 1 1/2 cups

Methods:

1. Bring the water to a boil in a small saucepan. Remove from heat and add half the oil to it.
Add the cornmeal, stirring constantly to avoid lumps. Cover and put over very low heat for 4
minutes. Remove from heat, mix in the remaining oil and leave to cool.

2. When the cornmeal has cooled, add the green chilli, sugar and salt and mix in.

3. Now add the chappati flour and mix in well to avoid lumps. This should produce a semi-stiff
dough. Add more water if necessary.

4. Pour some sunflower oil into a saucer, spread a little onto a clean work surface and rub some
onto a rolling pin. Divide the dough into 16 equal pieces and roll them into balls.

5. After dipping one of the dough balls into the saucer of oil to coat it, place it on the oiled
work surface, and using the oiled rolling pin, roll it into a disc about 2 mm thick.

6. Pour about a tablespoon of oil into a medium sized frying pan and heat over medium heat. When
the oil is hot put in the dough disc (roti) and fry it for 2-3 minutes or until it turns golden
brown on the side facing the pan. Flip the roti over and again fry for 2-3 minutes. The rotis
look much like parathas.

7. Repeat steps 5, 6 until all the dough balls are converted into rotis.

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Kutluma

By on March 28, 2008 in Bread

Ingredient

For dough
- 500 g. white flour
- 2 tsp. salt
- 2 tsp. oil
- 1\14 cups of water
for topping
- 1\2 cup basin (gram flour)
- 1level tsp. chili powder
- 1\2 level tsp. salt
- 1 level tsp. garam masala
- few drops of food color
- 5-6 tsp. anar daana (dried pomegranate seeds)
- 5-6 tbsp. mash dal (washed urad dal ) soaked overnight and drained.
- 5-6 tsp. coriander seeds crushed

Methods:

1. Put flour, salt and oil in a bowl. Gradually add water and bind the mixture into a soft dough. Knead well for a few minutes until the dough leaves the sides of the bowl clean. Cover with a damp cloth and leave to rest for 1\2 an hour.
2. Mix basin, salt, chili powder, garam masala and red food color in a bowl. Add water and and mix with a fork or a beater to a thin paste.
3.Divide the dough into 8-10 equal parts. Smear some oil on the palm of your hand and shape the dough into a smooth ball. Sprinkle flour on a tray or baking sheet and put the dough balls in the tray. Cover it with a damp cloth and leave to rest for about 15 minutes.
Heat the oil in a deep fryer or a karahai. Place the dough on a floured surface and roll out into a round no more than 8 inches in diameter. Apply a thin layer of basin mixture over it. Sprinkle a small amount of mash dal, coriander and anar daana over it. Press the topping with wet hand.
4.Carefully lift the dough round and put it in the hot oil. With the edge of a slotted spoon, gently press the centre of the kutluma down into the oil. As soon as kutluma rises to the surface, turn it over to cook the other side. Press down the edges to ensure thorough and even cooking. Cook for a few more seconds then remove the kutluma with a slotted spoon. Place on a absorbent kitchen paper and keep hot. Repeat with remaining dough and serve as soon as possible.
5. serve with tea.

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Keema Walay Nan

By on March 28, 2008 in Bread

Ingredients

- 6cups Maida (white flour)
- 6tsp Milk powder
- 1cup Evaporated milk
- 6-7tsp Sugar
- 200gm. Oil (You can also use margarine)
- 2tsp Baking powder
- 3tsp Yeast
- 1 Egg
Mince stuffing:
- 1 kg. mince meat
- 1 tbsp. ginger paste
- 2 tsp. red chili powder
- 1 tsp. salt
- 1 1\2 tsp. garam masala powder
- 2 tbsp. anardanna, ground
- 1 tsp. coriander seeds, ground
- 2 medium onions, peeled and finely chopped
- 4-6 green chili
- 1\2 cup coriander leaves, chopped

Methods:

1. Mix all the ingredients and knead well until the dough is very smooth about 5-10 minutes.
2. With oily hands put the dough in a bowl. Cover with a damp cloth or polythene bag and leave in a warm place to rise for about 3 hours or until the dough has doubled in size.
3. Mean while prepared the stuffing. Put the mince and all the ingredients for the stuffing in a bowl and knead the mixture really well for a few minutes with you hands.
3. Knead the dough for another minute or two then divide the dough into 8-10 equal parts. Shape each potion into a smooth ball.
4. Lightly grease several baking sheets.
5. On a floured surface, roll out the ball to about 3 inches in diameter and place it on the palm of you hand. Place good amount of mince mixture in the centre and carefully fold up the edges to completely cove the filling. Press the edges taught together to seal. Dip the stuff ball in dry flour and roll out into a round about 6 – 7 inches in diameter.
6. Bush the nan with a little cold milk and place in a hot oven at 200C (400F) for 10- 15 minutes until the top is golden in color.
7. Remove the nan from the baking sheet and serve at once.
8. serve with yogurt and mint chutney
4. Roll out into flat round shape and make sure it is as thick as a pizza’s crust.
5. Bake in oven at 350′ and take it out when it is light brownish color.

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Ghobi Paratha

By on March 28, 2008 in Bread

Ingredients

Dough
4 cup Whole-wheat flour
1 To 3 cups cold water
3/4 cup Ghee

Filling
-2 tb Ghee
-1 tb Finely chopped fresh ginger root
-1 ts Finely chopped garlic
-1/2 c Finely chopped onions
-1 ts Turmeric
-1/8 ts Ground hot red pepper
-1 md Cauliflower, trimmed, and coarsely chopped
-1 tb Finely chopped fresh hot
green chili (CAUTION)
-1 ts Ground cumin
-1 ts Salt
- 6 To 8 tablespoons ghee

Methods:

DOUGH
Prepare the whole-wheat dough in the following fashion: In a small bowl, combine the whole-wheat flour and 1/4 cup of the ghee. With your fingertips rub the flour and fat together until they look like flakes of coarse meal. Pour 1 cup of water over the mixture all at once, knead together vigorously, and gather the dough into a compact ball. If the dough crumbles, add up to 2 cups more water, 1/4 cup at a time, until the particles adhere.
On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand. Repeat for 7 or 8 minutes, until the dough is smooth and elastic. Again gather it into a ball. Place the dough in a bowl, drape a kitchen towel over the top, and let it rest at room temperature for at least 30 minutes before rolling it.

CAULIFLOWER FILLING:
Meanwhile, in a heavy 10 to 12-inch skillet, heat 2 tablespoons of ghee over high heat until a drop of water flicked into it splutters instantly. Stir in the ginger and garlic, then the onions. Lower the heat to moderate and, stirring constantly, fry the mixture for 7 or 8 minutes, until the onions are soft and golden brown. Watch carefully
for any sign of burning and regulate the heat accordingly.
Stir in the turmeric, red pepper, cauliflower, chili, cumin and salt. Reduce the heat to low, cover tightly and cook for 10 minutes, or until the cauliflower is tender but still slightly resistant to the bite. To make the parathas, divide the cauliflower mixture into 9 equal portions. Divide the dough also into 9 portions and drape a dampened kitchen towel over them to keep the dough moist.
One at a time, on a lightly floured surface, roll a ball of dough into a round about 5 inches in diameter. Place a portion of the filling mixture in the center of the round and fold the edges over it, pressing them together to enclose the filling securely. Pat the filled paratha flat with your hands, then gently roll it again to make a round about 5 inches in diameter. As you shape and fill the parathas, set them aside, covered with a dampened kitchen towel to
keep them from drying out.
Heat an ungreased 10 to 12-inch skillet with a non stick finish or a well-seasoned cast-iron skillet or griddle until it is hot enough for a drop of water flicked into it to splutter instantly. Place one of the parathas in the pan and, moving it about constantly with your fingers or the edge of a metal spatula, cook for a minute or so. With a wide spatula, turn the paratha over and brush about a teaspoon
of the ghee on the top. Cook for 2 minutes, then turn it over, spread with another teaspoon of ghee and cook for I minute. Turning frequently, continue to cook until the paratha is brown on both sides. (When you have mastered the technique, you will find you can fry 2 or 3 parathas at a time, depending on the size of your skillet
or griddle.)
Serve the parathas warm, as a mealtime bread. They are traditionally accompanied by plain yoghurt or any rayta. Parathas may be cooked ahead and reheated in a hot ungreased skillet for a minute or so on each side.
Makes nine 5-inch breads.

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Dal Puri

By on March 28, 2008 in Bread

Ingredients

-1 lb. flour
-3 tsp. baking powder
-pinch of salt
-1/2 tsp tumeric
-1/2 lb split peas
-3 cloves garlic
-2 or 3 tsp. ground cumin

Methods:

1. Boil split peas with tumeric, salt and garlic.
Do NOT allow to get too soft. Firm but soft enough to flatten with your fingers.
2 Pass through a grinding mill. Make sure there NO whole grains left or these will busrt the roti later.
3. Add zeera and salt to taste.
4. Knead flour with baking powder and a pinch of salt, to a soft dough. Rub oil over dough and leave to rest. About an hour should do.
5. Cut dough in to 6-8 pieces.
6 Shape into balls and leave to rest for 15 mins.
7. Flatten the ball in your hand and place about about 3 tsps. of the peas then make into a ball again.
8. Heat the baking stone or griddle to no more than medium heat and brush a little vegetable oil on it.
9. Roll out the dough into 8″ circles.
10. Place the roti on the stone and brush with some of the veg. oil. when its starting to brown turn it over and brush again.
11. When the other side is starting to brown it should start to swell.
12. All done . Enjoy with any curry.

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Cheese Bread

By on March 28, 2008 in Bread

Ingredients

Crust
-450 g. plain flour
- 2 level tsp. salt
- 15g fresh or 2 tsp. dried yeast
- 1\2 pint water
- 2 tsp. sugar
- 2 tbsp oil
For the filling
- 500 g.cheder or any other cheese, grated

Methods:

1. Mix the flour and salt into the a mixing bowl. Blend the fresh yeast with the warm water and add to the dry ingredients with the oil.If using dried yeast, dissolve the sugar in the warm water and sprinkle in the dried yeast. Leave to stand in a warm place for about 10 minutes until frothy, then add to the flour as above. Mix to a rough dough in the basin. Turn the dough out on to a clean working surface and knead for about 5 minutes or until the dough is firm and elastic. shape into a ball, place in basin and leave in a warm place until doubled in bulk.
2. Turn the risen dough out on to a floured working surface and press firmly with the knuckles to knock out the air. Divide the dough into 8 pieces. Shape each one into a ball and roll out each to an 4 inch (10 cm) circle. Then with the help of the fingers stretch the circle outwards to form an oval shape. Fold the corner inward to make a boat shape. Place on to a greased baking sheet. Brush the edges with olive oil and fill with cheese. Set the prepared cheese breads aside in a warm place for about 8-10 minutes before baking.
3. Bake the cheese bread in a preheated hot oven (425 F., 220C., gas mark 7) for to 6-8 minutes. Serve warm.

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Chapati (Roti)

By on March 28, 2008 in Bread

Ingredients

8 oz chapati flour, or 4 oz each of whole-wheat and plain flour, plus additional flour for dusting

Methods:

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.

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Basin Ki Roti

By on March 28, 2008 in Bread

Ingredients

- 1\2 kg. basin (gram flour)
- 1\2 kg. whole-wheat flour
- 2 cups oil
- 2 tsp. salt
- 2-3 tsp. chili powder, or according to taste
- 6 whole red chili
- 1\2 cup coriander leaves, chopped
- 4 green chilies, finely chopped
- 3 tbsp.dried pomegranate seeds, coarsely ground (optional)
- 2 tsp. whole cumin
- 2 tbsp. coriander seeds
- 2 medium onions, finely chopped
- ghee for frying

Methods:

1. Put all dry ingredients in a large bowl and mix well. Make a slight well in the centre and add oil. Using finger tips, mix it into the flour. Add water a little at a time and knead into a soft pliable dough. Knead it thoroughly for several minutes until smooth. Cover with a damp cloth and leave to rest for at least 30 minutes.
2. Divide the dough into 12 equal parts. Roll each into a smooth ball. Then roll each ball into a round of about 6 inches.
3. Heat up a tava, heavy frying pan or a griddle. Test the heat by sprinkling a little dry flour on the surface. The temperature is correct when the flour burns immediately. Wipe out the surface with kitchen paper.
4. Carefully place the round of dough on hot tava. Allow to cook for a minute then turn it over. Smaer a little ghee on the top and then turn it over after a minute. The top side now will have small brown spots. Smear a little ghee on the top and on the surface of tava along the edges of roti. Turn it over again and repeat the process of smearing oil until the both sides are cooked and crisp.
5. Remove from pan, smear with ghee and serve at once. Repeat with remaining dough.

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Allo ka Paratha

By on March 28, 2008 in Bread

Ingredients:

2 cups flour, whole wheat
1 teaspoon salt
water for mixing
ghee for frying
For Filling
4 medium potatoes
1 small onion, finely chopped
2 whole green chilies, crushed
1 teaspoon coriander seeds crushed
1 teaspoon ajowan (carum)
1 teaspoon salt,
1 teaspoon red chili powder
1 teaspoon coriander leaves, chopped

How to Cook:

1. Sift flour with salt. Slowly add water. Mix well. Make
a stiff dough. Cover with a damp cloth for 20 minutes.
2. Boil potatoes, peel and mash. Add onion, green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves. Mix well. Divide into 6 portions.
3. Knead dough well until smooth and pliable. Divide into
6 round balls. Flatten each ball slightly. Put one
portion of filling in centre. Close up completely.
Shape into round balls again.
4. Roll out each ball on a lightly floured board into a round disk 6″ (15 cm) diameter.
5. Cook one at a time on a hot tava or griddle over medium heat. Put about 2 to 3 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown.
6. Serve with yogurt or Raita.

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