How to make a perfect Roti?

I completely believe that making the perfect Roti's, Chapati , or Phulkas, is an art!! It isnt easy as much as our mothers make it seem! Its their years of experience and practice ,coupled with expertise that makes it seem such a casual task.
I was indeed under this very misconception , until I got married and decided to make a full course meal for my husband (just to please him and show him how "Sarva Gun Sampanna" or Allrounder I was)...
I managed with the subjis and the gravies and dal chawal....but when it came it making chapati's, I had to accept my defeat to the challenge!
Its not just about rolling the dough round...it just simply starts with getting the dough right...
And this I learnt later from my Mother In Law! ( In case you wondering what happened to my glorious first dinner, well , thankfully , my neighbour aunty came to my rescue...thank God!!)
Its true , that your mother is your first teacher, but when it comes to modern educated women , who normally are too busy to enter their home kitchens, their Mother In Law's become their first Cooking Teachers! I m sure most of you all shall agree with me!!

So finally , when I let the secret out , my mom in law wasnt surprised....
And , she pariently began with the basics....

Kneading the Dough:
She always said, if you get your dough right , half of your task is done.
So how much of water you add?? Ohh come on, we are not the British or English cooks ,who measure and weigh their ingredients.
We use our hands, our sense of touch!!
So start with your atta and add salt ( just very little , say 1/2 tsp per heaped cup) and drizzle some oil.

Now slowly add some water and start mixing the flour with all the ingredients. Keep kneading the flour with force to make it stick together.
Continue till you feel , now the dough is not sticky not too dry.
At this stage your dough might not be plain.
So now keep kneading the dough with all your force for about 1-2 mins till its smooth and plain.
You can use some oil if you want to.
Keep the dough covered for 10 mins before making rotis.


Neatly knead dough..this is pink due to ragi , but yours will be light brown is you have got your dough right!!

Things to remember:
If you are using a regular whole wheat atta, you might need a moderate amount of water
However, if you decide to go with a Multi Grain Atta ,(Like I have used today) you will need some more water , since the atta does absorb more water.
You can add flours like Ragi (Nachni) when kneading the flour to make yout rotis more nutritious!

I have used Ashirwad Multi Grain Atta with some Ragi flour for my rotis, but you can use regular whole wheat flour.(process remains the same)

Rolling the Roti's:
Pinch a small amount of the dough ,of the size of a small peda. Knead and make it plain.
Dip it in dry flour and start rolling using a rolling pin.

Do not apply too much pressure and try rolling out the edges ,rather than the center.
Keep rotating the roti when rolling for even thickness.


On the tawa ,ready to be a hot phulka!

Roasting the perfect Phulka Roti's:

Heat the tawa 5 mins before you begin rolling roti's,on a low flame.It ensures your tawa is hot enough to start roasting.
Now make the flame medium and place the rolled roti over the tawa and let it roast till small bubbles form.

Flip your roti when you see these tiny bubbles underneath

Now flip the roti on the tawa (this side might me very light brown,and half cooked , but dont worry , it shall be cooked when you place it on flame or you can re-roast it again after this side cooks completely)
The above step is necessary to make the rotis inflate.

Once this side is roasted well, place the half cooked side on direct flame. Let the roti inflate.

Glorious inflated roti on gas

Transfer in caserole and apply ghee is desired.

If you do not desire to cook the roti on direct flame, you can now roast the half cooked side on the tawa , using a roll of clean cloth to press the roti from above.
This will also ensure your roti inflates on tawa!

Hot hot phulka roti's just for you!!

Instant Nutritious Dosa

Monday Blues and already feeling lazy and after having dragged myself out of bed in the morning, really had no enthu to make a systematic breakfast!
A hot cup of chai just gave me the kick to start the day. Earlier had decided to make a thalipeeth ( A kind of flat bread made with roasted mixed lentil powder) but chopping onions and tering my eyes was the last thing to do. So just put together the thalipeeth bhajani I had and mixed it with a couple of other flours and dropped the batter on the pan. And what happened was a nutritious and filling dosa ,that was a meal by itself and what more it didnt need any chutney,went well with tomato ketchup. Indeed my saviour for today!

Ingredients:

1 Cup Thalipeeth Bhajani( I get Sakas bhajani at my place, but the K Pra or Bedekar brands are good too)
1/2 Cup Nachani/Ragi Flour
1 tbsp Rice Flour
1 tbsp Besan/Gram Flour
2 tbsp Atta/Whole Wheat Flour
2 tsp Red Chilly Powder
1 tsp Turmeric
1-2 tsp Namak Shamak
1 tsp Sugar
1 tsp Jeera/Cumin Powder
A pinch of Baking soda
1 Cup Water
Oil to roast
1 tbsp Chopped Coriander

Mix together all the ingredients except oil in a bowl and make a smooth batter of flowing consistency. Adjust the quantity of water if needed.
Rest the batter for 5 mins.

Heat a non stick tawa and drop a laddle full of batter and spread it . Add a few drops of oil from the sides and roast it till it turns brown. Flip the dosa and roast lightly on the other side.
Serve with ketchup or chutney.

Broccoli Peas Paratha

Finally some fresh broccoli!!!!

Sounds strange but my kid just loves broccoli. Generally kids are pretty fussy about eating anything green.

Broccoli is high in vitamin C, as well as fiber; it also contains multiple nutrients with potent anti-cancer properties. Peas are high in fiber, protein, vitamins and minerals. And the combination of these two -  a full fledged immunity booster...

Well, in short this paratha  is a fully loaded multi vitamin shot.... and what more it tastes really good. Specially with Aam ka Achar.

Ingredients:

1 Cup        Broccoli

1/2 Cup     Peas

1 1/2 Cup  Boiled Potatoes (mashed)

1/2 Cup     Paneer (optional)

2 tsp          Finely chopped green chillies

1/2 tsp       Chaat masala

1/2 tsp       Jeera powder

1/2 tsp       Dhania powder

1/2 tsp       Namak Shamak

1/2 cup      Coriander leaves

2 cups       Whole Wheat Atta

Ghee for roasting

 

Method:

Boil the peas and the broccoli in a little salt water for 5 to 10 mins. When cooked drain and reserve the water. 

Use the water to knead the whole wheat atta. Make a dough and keep covered.

In a bowl, take the boiled potatoes, green chillies, the cooked broccoli and peas. Add the salt, jeera powder, dhania powder, chaat masala and the coriander leaves. Add the grated paneer (optional) and mix.

Make small ball of the dough. Make a small vati of the dough and fill it with the filling and close it.

Roll out the parathas lightly.

Heat a tawa and roast the parathas on medium heat using a little ghee.

These taste good with curd or Aam ka achaar.

Corn and Paneer Seekh Kabab

One good thing about the monsoons is the Corn. Pity you don't get to see the puranawala white corn. All you get these days are the sweet corns.Guess even corns are going the american way!!!
Any ways, corns are my weakness be it yellow sweet corn or the white ones or even the baby corns.

And the smell of fresh roasted bhutta on the charcoal fire..... Divine!!!!

So with the much awaited weekend here and that we are very much on the vegeterian marathon , lets spice up our friday fever with a blend of sweet corn and luscious ,creamy paneer to make a nice grilled corn seekh kebabs.

I used a gas oven tandoor but you can grill the seekhs in the oven or even on the tava.
Dosent matter whatever way you cook , they are a guaranteed hit!!

Ingredients:

2 cups         Corns

1 cup           Paneer

1 large         Potato (optional)

1/2 cup        Besan

1 inch          Ginger

1 tsp            Red Chilli Powder

1/2 tsp         Haldi Powder

1tsp             Namak Shamak

1 tsp            Coriander Powder

1/2 tsp         Chaat Masala

1/2 tsp         Garam Masala

1/2 tsp         Jeera Powder
2 tsp            Oil
1/2 cup        Coriander leaves

a few           Satay Sticks

Method:

Coarsely grind together the corn and ginger. Add grated paneer, chilli powder, haldi powder, salt, coriander powder, jeera powder, chaat masala, garam masala. Heat a little oil in a non stick pan and add the mixture. Cover and cook till the moisture evaporates and the mixture becomes a little thick. Cool and add the mashed potato, coriander leaves and the besan to the corn mixture and mix thoroughly.

Soak the satay sticks in water for 10 mins. (This is to ensure that the sticks don't catch fire while grilling in the oven).

Now thread the Seekh Kabab mixture through the satay sticks and grill them in the oven or tandoor till they become golden. You can baste them in a little oil.

Serve with green pudina, coriander chutney and tomato ketchup.

Baked Corn Wadi

Monsoon is here!!!!!!! 

And so are the corns........I just love to munch on the hot and spicy bhutta during the rains. Pure heaven!!!!

In short I love the corns so much that there are going to be a lot of corn recipes this season in all forms from starters to desserts.

During the rains we just let go of the diet and pile on kilos, so here is an healthy alternative without compromising on taste.

Ingredients:

2 cup       Sweet Corns

1              Onion

1 inch      Ginger

1/2 tsp     Jeera

1 tsp        Garam Masala

1/2 tsp     Red Chilli Powder

1/4 tsp     Haldi Powder

1/2 tsp     Dhania Powder

1 tsp        Saunf

1/2 tsp     Namak Shamak

1/2 cup    Coriander Leaves

2 tsp        Oil

Method:

Add the Sweet Corns, Onion, Ginger in the food processor and coarsely grind it. Remove in a bowl. Now in a non stick pan add the oil. When hot add the corn mixture, dhania powder, jeera powder, haldi powder, saunf and the salt. Cover and cook for 10 mins. Stir the mixture from time to time. Remove from fire and add the coriander leaves.

Take a pie tin or any flat cake tin and oil it. Now put in the corn mixture and flatten it. 

Put the tin on high rack and grill for 10 mins or till the crust turns golden brown. 

Cool and cut into diamond shapes and serve with chutney or tomato ketchup.

Chicken in Banana Leaf

Here is a recipe which is very close to my heart. For this one I should thank my sis-in-law...... that's her original recipe. She cooks it on charcoal, but since its next to impossible (didn't want people to call the fire brigade with the amount of smoke it emanates here) I have used the grill. But the flavor is the same.

And now the best part. Its totally Oil Free!!!!!

Ingredients:

500 gms                Chicken

1                             Lime

2 nos                      Green Chillies

10 to 12                 Sprigs of Coriander with stems

1 inch piece          Ginger

10 to 12 cloves     Garlic

8 to 10                   Pepper corns

3 to 4                     Star Anise

4 to 5                     Cloves

1 tsp                       Red chilli powder

1/2 tsp                    Haldi

1 tsp                       Namak Shamak

Method:

Grind the green chillies, coriander, ginger, garlic, star anise, cloves, pepper corn roughly. Don't make a paste.

Now marinate the chicken in the lemon juice, chilli powder, haldi, salt and the ground masala. Allow to marinate for at least 1 hour.

Take a banana leaf (take a big one). Put the chicken on one part, now make a parcel. You can tie it with a string.

Heat the grill and put the banana leaf parcel on it. Cook on one side. You can put a tava or any kind of weight on the banana leaf (this is if you want the chicken to cook fast). Make sure the flame is low. Next cook the chicken on the other side by simply turning sides.

This might take about half and hour or so to cook depending upon the size of the chicken pieces.

Serve with white onion slices.

Lettuce and Cherry Tomato Salad with Yoghurt Dressing

This one is for all the health conscious people. And it is a perfect accompaniment  with the chicken in banana leaf.

Instead of using Mayonnaise I have used yoghurt which has considerably less calories and which goes really well with Indian food.

Ingredients:

For the dressing: 

1 cup             Hung Curd

1 tsp              Vinegar

1 tsp              Sugar

1/2 tsp           Namak Shamak

10 to 15        Garlic Cloves

1/2 tsp           Red Chilli Flakes or Chopped Green Chillies

For the salad:

4 to 5            Bok Choy  leaves
1 cup            Shredded Lettuce
1/2 cup         Cherry Tomatoes
1 cup            Purple Cabbage

Method:

Chop the garlic finely. Now mix all the ingredients for the dressing till creamy.

Shred the lettuce leaves. Cut the Cherry Tomatoes into half. Cut the Purple Cabbage into long strips. Here you can add any veggies you like for eg. Onions, Broccoli, Corn, Bell Peppers and even Paneer.

Now mix all the veggies gently with the dressing. Serve on a bed of Bok Choy leaves.

If you are not very calorie conscious you can add a tsp of mayonnaise to the dressing.

You can add boiled and shredded chicken for chicken salad.  

Pasta with Meat Balls

This is basically an healthy recipe for people like me who are on a perpetual diet. Well, not diet exactly but people who like to eat healthy. 

Initially I had a misconception that pastas are unhealthy, but then its actually the cheese and the butter that makes it fattening. So here is a healthier version of pasta with loads of veggie and of course the chicken.

Ingredients:

1 bowl          Boneless Chicken

10 - 15         Garlic Cloves

1/2 tsp          Pepper Powder

2 small         Tomatoes

1/2 each       Red and Yellow Bell Peppers

1/2 cup         Mushrooms

1 tsp             Chilli flakes

1/2 tsp          Mixed herbs

1 tsp             Olive Oil

1 cup            Farfalle Pasta

2 tsp             Cheese

Method:

For the meat balls I have used chicken mince but you can use mutton also. Also I have boiled the balls but they can be fried also

To the boneless chicken add about 5 to 6 cloves of garlic and the pepper powder and mash it in the mixer.

Apply some oil on your palms and make small balls. Heat water in a vessel and when it starts to boil lower the heat and add the balls slowly. Cook for 10 to 15 mins. Drain and keep the water.

In the same water put in the Farfalle Pasta and cook till done but not overcooked. Drain and drizzle just a little oil.

In a Pan heat the Olive oil. Add the chopped garlic and saute. Next add the tomatoes, Mushrooms, the bell peppers, chilli flakes, mixed herbs and mix well. Now add the pasta and toss well.

Serve in a plate, garnish with cheese and cilantro.

This our entry for

Around the World - Italian

Mediterranean Chicken Kebabs

Here comes back our friday fever... and we are making chicken today  But hey!! with this heat on , too many spices get unbearable , especially for someone like me , who gets drenched in sweat even with an A/c on. And spice makes you sweat!!! So i had to make these kebabs that are low in spice quotient but quiet high on Tang!!!

And for all those who still feel that kebabs imply a red hot  chicken tikka, heres a refresher.

Ingredients:

150 gms boneless chicken cubes

10 cloves of garlic

1 inch pc ginger

1 spring onion along with the greens chopped

zeast of 1 orange

1/4 cup orange juice

1 tsp balsamic vinegar ( or soya sauce)

2-3 tsp honey

Namak Shamak

2 tsp fresh ground black pepper powder

8-10 cherry tomatoes

1 small diced capsicum

1 small diced onion

4-5 wooden skewers

1 tsp Olive oil + for grilling

Coriander leaves and olives  for garnish

Method:

Grind the ginger garlic and spring onions to  a fine paste (can add a small green chilly for some spice)

Rub the paste to the chicken. Add olive oil,orange juice , zeast, balsamic vinegar,salt,honey and pepper and keep the chicken to marinate for atleast and hour.

String the chicken alternately with the cherry tomatoes , onions and capsicum on the wodden skewers and grill it on a medium hot pan. Baste the chicken with the remaining marinade while grilling.

Garnish with coriander , and olives

Quick garlic veggie toast

Here's a quick fix snack if you are home alone and too lazy to make your regular meal and want something healthy and tasty

And here I am struggling with a new diet plan , and am making every conscious effort to follow it.

So i ve used olive oil instead of butter and small amount of processed cheese instead our creamy morzarella. However if you plan to make it for your little one, load it with all the extra goddness of butter and cheese aloong with the veggies....

Ingredients:

1 Loaf garlic bread (regular slice bread would do,take 2-3 slices and cut them diagonally)

1 Medium Onion chopped

1 Medium Tomato chopped

1 Small Capsicum chopped

3 tsp finely chopped Garlic

3-4 tsp olive oil ( can use butter to make it rich)

Namak Shamak

1 tsp mixed herbs

1 tsp chilly flakes

1/2 tsp pepper powder

1 cube grated processed cheese ( can use morzarella mixed with cheddar for greater taste)

Method:

Drizzle the olive oil on the bread and sprinkle some chopped garlic and toast in the microwave till brown and crisp.

Mix the chopped onion , tomato and capsicum with the remaining olive oil , salt , mixed herbs , pepper,and remaining garlic and spread it over the toasted bread

Now top it with some grated cheese and grill it in the oven till the cheese melts.

Serve with ketchup.

Refreshing Mango Salad

Can't get enough of mangoes....Love them in any forn and really want to incorporate them in whatever i eat. Traditional mango dishes kinda bore me now...aamras puri , mango desserts are all done....but want to still make the most of mango till the season lasts....and thats when this nice full yellow Badami Aam came to my mind! I m normally quiet partial towards my Alphoonso, but i guess every mango has its distinct taste which goes well with the respective recipe.

It was a regular sunday morning , which meant it would be a 3 course meal , beginning with starters, but with the mercury rising , wanted somwthing cooling and refreshing to eat tooo....so decided to couple my mango with a salad

And btw , sceptics, atelast try and taste the salad before you pass a judgement....  i am sure you lll love it!!

Ingredients:

1 Badami Mango  Cubed (totapuri will also do,i like their firm texture when cubed and a slight citrussy taste)

1 Medium Onion diced

8-10 cherry Tomatoes (or a medium diced regular tomato)

1 Cucumber diced

5-6 lettuce leaves torn

For the dressing:

1 tsp olive oil

1/2 cup orange juice

1 tsp vinegar

1/2 tsp Namak Shamak

1 1/2 tbsp sugar

1 tsp mixed herbs

Zest of a small lemon

Method:

Mix the onions ,tomatoes and cucumber in a mixing bowl and add vinegar , sugar and salt and keep aside for 5 mins

Mix together the remaining ingredients of dressing and keep aside

To the bowl of vegetables , add the mangoes and lettuce and gently toss ,simultaneously adding the dressing.

Serve cold with crispy starters.