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Chapati/Roti
Chapati/Roti/Phulka
Ingredients:-
Whole wheat flour-2 cups
Oil-2 tbsps
Salt-1 tsp
Water for kneading as needed
Procedure:-(1) Mix all ingredients and make a medium dough. Add water as needed.
(2)Let it stand for 1 hr.
(3)After sometime knead it again with little oil.
(4)Make small balls from the batter & roll them into a circle about 6 cm in diameter.
(6)Put a tava or a griddle on flame and when hot place one chapati on it don't cook fully turn on the other side and cook till bubbles come on top & it is fully cooked on the other side then turn & place directly on flame & it then puffs up fully. Then take it out & apply butter. Serve hot.
Whole wheat flour-2 cups
Oil-2 tbsps
Salt-1 tsp
Water for kneading as needed
Procedure:-(1) Mix all ingredients and make a medium dough. Add water as needed.
(2)Let it stand for 1 hr.
(3)After sometime knead it again with little oil.
(4)Make small balls from the batter & roll them into a circle about 6 cm in diameter.
(6)Put a tava or a griddle on flame and when hot place one chapati on it don't cook fully turn on the other side and cook till bubbles come on top & it is fully cooked on the other side then turn & place directly on flame & it then puffs up fully. Then take it out & apply butter. Serve hot.
Puran Poli
Ingredients:-1/2 cup maida1 cup wheat flour1 cup white jaggery1 cup channa daal washed & soaked for 6 hrs1 tsp cardamom powder1 tsp nutmeg powder1/4 cup sugar1 tbsp oilghee as neededwater as needed
Method For Purran:-
Method For Purran:-
- Boil channa daal in pressure cooker for about 3 whistles & let the pressure come off completely.
- For making the puran take a non-stick pan add the boiled daal & smash it. Turn on the heat & add jaggery & sugar. Let it cook till the whole mixture starts leaving the sides of the pan & comes together.
- Add cardamom & nutmeg powder. When it cools down run it in a food processor or blender. If you have puran making machine run the mixture through it. Food processor also works good.
- Medthod For the rotis:-
- Mix the flours with with little ghee & knead then with water into a soft dough.
- The dough should have a loose consistency.
- Heat a griddle . Now take a make medium size balls of the dough. Make big size balls of the puran.
- Roll the dough ball very thin by a rolling pin. Put the stuffing into it & roll it again. Roast it on both sides on the griddle drizzling ghee on both sides as needed.
- Serve hot with ghee on top.
Poori(Deep Fried Indian Bread)
Ingredients:-
2 cups wheat flour
1 cup all purpose flour/maida
1/2 cup butter heated
Oil for deep frying
Salt to taste
Water for kneading
Procedure:-
2 cups wheat flour
1 cup all purpose flour/maida
1/2 cup butter heated
Oil for deep frying
Salt to taste
Water for kneading
Procedure:-
- Sieve the flours through a strainer add the butter & salt & knead it to a semi stiff dough.
- Make small balls of the dough. Keep them covered with a moist cloth.
- Take a small ball of dough & roll it into a small disc with a rolling pin about 4 inches.
- Take oil in a kadhai, once hot deep fry the pooris in hot oil. They should puff up.Serve hot with any subzi or shrikhand.
Spinach Paratha
Ingredients:-
- 3 cups whole-wheat flour
- 1 large bunch spinach coarsely chopped
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tbsp ginger-garlic paste
- Salt to taste
- Ghee (clarified butter) to pan-fry the parathas
- Grind the spinach into a fine paste in your food processor without any additional water.
- Add the coriander, cumin, red chilli, and turmeric powders, salt to taste, ginger-garlic paste to the whole-wheat flour. Add the spinach also and mix all together, kneading to form a medium-soft, smooth dough. Add some more whole wheat flour if the dough is too soft.
- Keep the dough aside in the refrigerator for 2-3 hours.
- Divide the dough into equal-sized portions and roll into balls between your hands till they are smooth and without cracks.
- Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8" diameter (5-6mm thick). For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.
- Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of the remaining ghee on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle ghee on this surface too. The paratha is done when both sides are crispy and golden brown.
- Serve with chilled yogurt or pickle of your choice.
Cabbage(patta gobi)Paratha
Ingredients:-
Garam Masala -1 tsp
Cabbage-2 cups shredded
Butter or Ghee to taste
Green Chillies2-3 finely chopped
Salt to taste
Wheat flour-4 cups
Coriander leaves-1 tbsp
Procedure
Garam Masala -1 tsp
Cabbage-2 cups shredded
Butter or Ghee to taste
Green Chillies2-3 finely chopped
Salt to taste
Wheat flour-4 cups
Coriander leaves-1 tbsp
Procedure
- Keep the shredded cabbage in a larg bowl, Sprinkle some salt over it and keep aside.
- Add green chillies & coriander to the cabbage.
- Add garam masala, wheat flour, add little water and knead well. Add very aterless w.
- Heat tava, roll out paratha of kneaded flour, use ghee for roasting. Roast till black spots are seen on both sides of paratha.
- Eat with pickle,dahi or any chutney of your choice.
Mooli Paratha
Ingredients:-
Wheat flour-3 cups
Mooli /Radish1 medium size grated
2 green chili finely chopped
Salt to taste
1 tsp garam masala
2 tsp jeera/cumin seeds
Butter/Oil as per needed
2 tsp ajwain seeds/carom seeds
Coriander leaves chopped
(1)Add salt to the mooli and keep it aside so that the water from mooli can come out. After about 30 minutes or so, squeeze the water in the mooli by placing them in between your palms. This makes the paratha come out well and easy to roll. Add the spices and green chili, coriander leaves, check for seasonings.
(2)Add little water and salt to the flour and knead it . Let it rest for 10 minutes. Then make small balls out of them & roll out a little bit as shown below. Place a spoonful of the mooli mix in the center of the circle of flour & seal the edges
(3)Roll out the stuffed circle. Add some flour if needed so that it does not stick while rolling out. Heat a flat pan and put this rolled out paratha. After a couple of minutes, flip it. Now add some butter or oil on top of the paratha and flip again.
(4)Press it with a spatula so that it turns golden brown. Flip to cook on the other side. Serve hot with some chilled dahi or pickle or chutney of your choice.
Ragi (Nachni) Paratha(Millet flour Bread)
Ingredients:-
Ragi flour-1 cup
Wheat flour-1 cup
Ginger-Garlic-Green chilli-corinder paste-1 tbsp
Oil-1 tbsp
Coriander-cumin powder-1 tsp
Red chilly powder-1 tsp
Turmeric powder-1 tsp
Coriander leave finely chopped
Salt to taste
Procedure:-
(1)Sift flours.Add the rest of the ingredients.& knead it into a semi stiff dough. Add water as needed.
(2)Make 6-7 small rounds of the dough. Roll each of the round into a circle & put it on a hot griddle or tawa & drizzle it with oil till black spots come on both sides.
(3)Serve hot with coconut chutney.
Ragi flour-1 cup
Wheat flour-1 cup
Ginger-Garlic-Green chilli-corinder paste-1 tbsp
Oil-1 tbsp
Coriander-cumin powder-1 tsp
Red chilly powder-1 tsp
Turmeric powder-1 tsp
Coriander leave finely chopped
Salt to taste
Procedure:-
(1)Sift flours.Add the rest of the ingredients.& knead it into a semi stiff dough. Add water as needed.
(2)Make 6-7 small rounds of the dough. Roll each of the round into a circle & put it on a hot griddle or tawa & drizzle it with oil till black spots come on both sides.
(3)Serve hot with coconut chutney.
Methi(Fenugreek leaves)Paratha
Ingredients:
Procedure:-
- 2 cups whole-wheat flour
- 1 cup fenugreek leaves washed and patted dry
- 5 tbsps oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- Salt to taste
Procedure:-
- Put the flour, fenugreek, 1 tbsp of cooking oil, cumin seeds, turmeric and red chilli powders and salt into a large mixing bowl.
- Add water, a little at a time to this mixture, and knead to form a medium-soft, smooth dough. Keep aside for 30 minutes.
- Divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks.
- Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8" diameter.
- Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of the remaining oil on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle oil on this surface too. The paratha is done when both sides are crispy and golden brown.
- Serve with chilled yogurt.pickle or chutney of your choice
Rava Dosa
Ingredients:-
1 cup urad daal
2 cups sooji(semolina)
Water as needed
Salt to taste
Oil for drizzling
Procedure:-
(1)Wash the daal & soak it for about 8 hours.
(2)Then grind it to a smooth paste. Let the mixture ferment in a warm place. Keep the mixture for about 10 hours. Add salt. Add sooji.
(3)Once the sooji-daal mixture becomes smooth, heat a griddle, once hot pour the mixture on it in a outward spriral motion drizzle it with oil. turn & cook the other side too. Serve hot with chutney or sambhar or both.
1 cup urad daal
2 cups sooji(semolina)
Water as needed
Salt to taste
Oil for drizzling
Procedure:-
(1)Wash the daal & soak it for about 8 hours.
(2)Then grind it to a smooth paste. Let the mixture ferment in a warm place. Keep the mixture for about 10 hours. Add salt. Add sooji.
(3)Once the sooji-daal mixture becomes smooth, heat a griddle, once hot pour the mixture on it in a outward spriral motion drizzle it with oil. turn & cook the other side too. Serve hot with chutney or sambhar or both.
Aaloo/Potato Paratha(Wheat dough stuffed with spiced potatoes & cooked on the tava with oil or butter)
Ingredients:-
Potatoes 2 boiled & mashed
Wheat flour 2 cups
1 onion finely chopped
2 green chillies finely chopped
1 tsp ginger-garlic paste
1 tsp cumin-coriander powder
1 tsp garam masala powder
Salt to taste
1/4 cup lemon juice
Coriander leaves
Oil as needed
Procedure:-
(1)In a bowl mix all of the above with very little water & knead it into a soft dough.
(2)Make a ping pong size ball of the dough & roll it into a thick circular disc.
(3)Take a tava, once hot place the paratha on it & cook on both sides by drizzling oil till done.
(4)Serve hot with chutney or tomato ketchup or subzi.
Potatoes 2 boiled & mashed
Wheat flour 2 cups
1 onion finely chopped
2 green chillies finely chopped
1 tsp ginger-garlic paste
1 tsp cumin-coriander powder
1 tsp garam masala powder
Salt to taste
1/4 cup lemon juice
Coriander leaves
Oil as needed
Procedure:-
(1)In a bowl mix all of the above with very little water & knead it into a soft dough.
(2)Make a ping pong size ball of the dough & roll it into a thick circular disc.
(3)Take a tava, once hot place the paratha on it & cook on both sides by drizzling oil till done.
(4)Serve hot with chutney or tomato ketchup or subzi.
Paneer Paratha(Wheat dough stuffed with spiced paneer & cooked on the tava with oil or butter)
Ingredients:-
2 cups whole wheat flour
1 cup grated paneer(cottage cheese)
1 tsp chopped green chillies
1 tsp of red chilli powder
1 tsp black pepper powder
Salt to taste
Oil
Coriander leaves chopped fine
Method:-
5. Cook on a hot griddle on both sides using little oil till both sides are golden brown.
6. Serve hot with chutney or subzi of your choice.
2 cups whole wheat flour
1 cup grated paneer(cottage cheese)
1 tsp chopped green chillies
1 tsp of red chilli powder
1 tsp black pepper powder
Salt to taste
Oil
Coriander leaves chopped fine
Method:-
- Knead the dough with enough water adding little salt & 1 tsp oil to make a smooth soft dough. Divide into 8 equal portions & set aside.
- In another bowl take the grated paneer, add green chillies, red chilly powder, black pepper powder salt & coriander leaves & set aside.
- Take one portion of the dough & roll it into a disc 3 inches in diameter & use whole wheat flour for dusting.
5. Cook on a hot griddle on both sides using little oil till both sides are golden brown.
6. Serve hot with chutney or subzi of your choice.