Monday, May 30, 2011

Layered Roti/paratha

2/1/2 cups wheat flour
thin buttermilk or water.
Knead soft dough with above ingredients.
Make 4 mm thickness round about 6" diameter. Apply 1/2 tsp ghee and spread all over
with brush.
Fold into half. Press brush onto it. Fold again to quarter. Press with fingers.
Roll in dry flour. Now roll out again to a triangle about the size of a roti.
Heat griddle  and place roti on it. Turn to roast other side.
Now put a little ghee on both sides and shallow fry till crisp. Serve hot with any desired
curry or curd.

Lachchha Paratha/spiral paratha

One and a half cups of atta (for about five parathas) 
1 tablespoon vegetable oil 
A pinch of salt 

Knead a dough with enough water, keep covered for about 30 minutes. Divide the dough into equal portions, each should be about the size of a juicy lime!
Roll out flatbreads or rotis, dust with flour and drizzle some oil on the surface.
then spiral the strand to make a coil-like shape. Keep covered in the fridge for about 30 minutes to an hour. 
Dust flour and roll our flat parathas with each section of the dough. Heat a griddle, pan or tava and cook the parathas on each side, about a couple of minutes turning regularly. Drizzle some oil or ghee and brown the sides. I like my parathas a little crispy. Crush the parathas gently with your hands to enhance the layers and serve. You can actually see the swirls! These Lachcha Parathas are great with curries and gravies. 


3 cups wheat flour
salt to taste
Knead soft dough with above ingredients. divide into tiny balls.
Roll with help of dry flour to a thin round.Heat griddle  and place phulka it.When dry on one side, turn. When brown spots appear on second side, turn again. rotating at same time. It will puff. Make as crisp
as desired.Apply ghee on crisp side and serve hot. Practice is required to make the phulka puff fully,
so don't lose heart. Serve hot with vegetable curries.

Muglai paratha

1/2 cup rava (semolina)
2 cup wheat flour
2 cup maida (all-purpose flour)
1  cup milk
1 +1/2 cup oil
oil for frying
salt to taste
Mix the wheat flour, maida, rava with the oil, water, salt and knead into soft pliable dough.
Cover and keep aside for at least an hour.
Divide the dough equally into balls. Roll out each ball and apply oil on it, then pleat it and
make a circular roll.
Press and roll out again into a bigger round. Place the paratha on a hot tava and roast on
both sides.
Heat oil in a shallow pan and shallow fry this roasted paratha in it.
Serve hot with curd (yogurt) or any vegetable curry.
bookmarked from somewhere.


3 cup  maida
1 tbsp oil
2 tbsp butter
1/2 cup curd fresh
salt to taste
1/2 tsp baking soda
warm milk for kneading.
Sieve together dry ingredients into a large rimmed plate. Add butter ,curd, oil and mix with fingers.add milk a little at a time, till a soft pliable dough is formed.Cover with another plate and keep aside for 5 - 6 hours.
Knead dough lightly. make small balls and roll into a thick triangle, using dry dough if required.
Place on a pre-warmed griddle  . Apply water on the top part with hands invert naan
and stick to griddle.
Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que
coals). Serve hot with a blob of butter on it.

Roomali Roti

3 cup wheat flour
100 gm plain flour/maida
2 tsp salt
4 tbsp melted ghee or butter
Sift flours, salt together. Rub in ghee till flour is crumbly. Add water, knead into soft, liable
Cover and keep aside for an hour. Knead again till smooth, divide into six parts. Shape
into rounds.Roll as thin as possible . Invert deep tawa /griddle.
When hot, spread roti over inverted griddle and allow to cook. Tiny black spots will appear
on it when done.
This roti cooks very fast. Approx. 45- 50 seconds each. brush with pure ghee and fold like a handkerchief (roomal) before serving.

Shahi Praatha

2 cup wheat flour
100 gm grated paneer
1  chopped onion
1 chopped tomato
5 chopped green chillies
1 tbsp ginger-garlic paste
 chopped coriander leaves  to taste
2 tbsp oil
2 tbsp ghee
salt and red chili powder to taste

To the flour add some water and knead into smooth dough.
Heat oil in a pan and fry the onions till pink. Add ginger garlic, paneer salt, red chilli powder,tomatoes.
Take two portions of the dough and make two thin roties.
On one roti , spread a tablespoon of paneer over it, sprinkle some green chillies, coriander and cover with the other roti. press the edges of the two roties tightly.
In a tava fry the paratha with a little oil, till both the sides are well done. Serve hot.


1 bowl-chocolate wafer cookies
2 tbsp chocolate syrup,
1 cup curd slightly softened
1 cup  milk
1 tsp vanilla extract
chocolate sprinkles 

Take a small bowl mix cookies and syrup keep aside.  In a blender whirl curdt,milk and vanilla extract until smooth.Add cookie mixture mix well   .serve 

Lemonade with a difference

2 tbsp lemon juice
8 tsp sugar
1/4 tsp pepper powder
1/4 tsp salt
1/4 tsp fresh ginger juice
 2 glass chilllled water
2-3 mint leaves finely chopped
Mix all ingredients in very little water.
When dissolved add chilled water. Pour in 2 glass.
Sprinkle chopped mint. Serve immediately

Seasoned Buttermilk

1 bowl fresh curd
1/2 tsp each(roasted) cummin & mustard powder.
1 /2 tsp grated ginger
1/2 tsp finely chopped green  chillies
salt to taste
1 tbsp coriander leaves finely chopped
8-10 leaves fresh crushed mint leaves
1 pinch asafoetida
Take curd in a big vessel add 3 glass  water,ginger and blend with  whipper till smooth.
 Pour all the powders into the buttermilk.
Add crushed greens , salt  Serve chilled.

mango lassi

1 ripe mango
2 cup fresh chilled curd
1/4 tsp cardamom powder
4 tbsp sugar
Peel and chop mango.Put in a mixie and blend.Add all other ingredients.Blend till smooth.serve

Ginger-lemon sharbat

1  cup  fresh  ginger paste
1 cup lemon juice
1 cup water
2 tbsp. water
2 cups sugar
 Add 2 tsp. water to ginger paste and pass through a clean muslin cloth to extract juice.
Dissolve sugar in one cup water on low heat.
Add ginger and lime juice after sugar has dissolved.
Heat till mixture boils .Remove from and heat and cool till warm.
Pour into clean sterile bottle.
Refrigerate and use as concentrate, when required.

chilled watermelon drink

250 gm   seedless  watermelon pulp
  2 tsp crushed fresh/new  lemon leaves
1 tsp lime juice
8-10 fresh finely crushed mint leaves finely chopped
rock salt to taste for each glass
Soak lemon leaves in  1/2 cup water for 10 minutes. Bring to a boil for 5 min, stirring continuously.remove lemon leaves.Bring remaining water to boil in a deep vessel. Add sugar, stirring to dissolve sugar completely.
Strain lemon water into sugar solution. Cool to room temperature. Mix in seedless pulp and lime juice.
Blend  well. Do not allow to froth. Add mint leaves,salt and stir.serve chilled.

spinach mint cocktail

1 bunch spinach leaves shredded
8-10 fresh mint leaves
8 tsp cup sugar
1 tsp lemon juice
1/4 tsp.rock salt
2 pinches black pepper powder
2 tsp roasted cumin powder
4 glass chilled water
Steam washed spinach till   tender.
Blend to a smooth paste, strain,cool.
Put 1 glass water with sugar to heat on slow till dissolved.
Keep aside to cool till required.
Just before serving::::::::::
Blend mint leaves and sugar syrup in a blender.
Add spinach, salt, pepper and cold water.
Run till  frothy.

panna (kachche aam ka khatta-meetha sharbat)

Ingredients :
4 raw mango
1 1/2 cup sugar
1/2 tsp ajwain
8-10  crushed mint leaves
1 tsp roasted cumin powder
1 tiny bit nutmeg
1 tsp black(rock) salt powder
.Boil till the mango is soft. Cool.peel.
In a pan, put  peeled mango, sugar,ajwain and nutmeg.boil for 5
Blend in mixie till smooth. Sieve.
Add cumin, black salt and bring to boil, stirring continuously.
Take off heat. Cool.
   Add  5-6 glass of chilled water,mint leaves and churn  once or twice in mixture to froth.
serve cool.


lemon concertrate


2 cup pure fresh lemon juice
5 cups sugar
11/2 cup water

Heat water and sugar in a deep vessel. Bring to a boil, simmer to make syrup. When
sticky to touch, but not one thread, take off fire.
Cool and add lemon juice , mix well. Pour into sterilized bottles and seal. keep in fridge.
When required.Pour 2 tbsp. syrup in a 200 ml.or 1 glass of water Add 4-5 icecubes. Stir and serve chilled.


2 glass water
4 tsp sugar
1/4 cup milk
1 tsp almonds
1 tsp kharbooj/tarbooj seeds
1 pinch khuskhus (poppy seeds)
1/2 tsp saunf (aniseed)
1 pinch cardamom powder
4 peppercorns whole
Soak sugar in   1/2 glass water . Keep aside. Wash clean all other dry ingredients, except cardamom if using powder. Soak in 1/2 glass of remaining water. Keep aside. Allow all soaked items to stand for at least 20 minutes .
Grind all soaked ingredients to a very fine paste. (not sugar). When the paste is very fine, mix remaining water and water with sugar ,grind well . Add milk, cardamom powder to the  liquid. Mix
well. Chill before serving.