BHATURA

A scrumptious bhatura with a liberal helping of Chole....

That's the ultimate comfort food for any Indian.....


INGREDIENTS

• FLOUR (Maida) -2 cups
• SOUR CURD -1 cup
• SODA BICARBONATE - 1/4 teaspoon
• SALT TO TASTE
• OIL FOR FRYING

METHOD

• Mix together the salt,soda bicarbonate and the curd well.
• Add a teaspoon of oil to it and mix well.
• Now add it to the flour little by little and make a soft dough.
• If needed,you can add more curd or water to make the dough.
• Keep the dough in a basin and cover it with a damp towel.
• Keep it in a warm place for 4-6 hours ,preferably in a place where there is hot sunlight.
• Now the dough would have risen well.
• Make lime sized balls out of the dough and roll them out into pound/oval shaped puris that are fairly thick.(you can dust some plain flour to roll them out)
• Fry them in a pan filled with hot oil till they rise well and are done .
• Serve with hot chole/Channa Masala

METHI POORI

Here comes  some scrumptiously delicious Methi Puris...A perfect dish for a cool evening....

INGREDIENTS

• FRESH METHI /FENUGREEK LEAVES-3 TO 4  CUPS
• WHOLEWHEAT FLOUR / ATTA -2 CUPS
• CUMINSEEDS-1/4 TEASPOON
• CHILLY POWDER-1 TEASPOON
• GARAM MASALA POWDER-1/2 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• OIL FOR DEEP FRYING
• SALT TO TASTE
• WATER FOR KNEADING

METHOD

• Mix together the methi leaves and all the dry ingredients and spices in a large bowl.
• Add 2 teaspoons of warm oil .Mix well.
• Sprinkle water little by little and make a dough( just like chappati dough)
• Keep aside for 30 minutes.

• Make one inch sized balls out of the flour.
• Dust these balls with a little atta and roll them out into small rounds/puris.
• Heat the oil in a frying pan.
• Fry these puris in hot oil till they are done.
• Serve hot with any raitha /pickle of your choice.

PICKLE PARATHA

Here is a delicious and unique quick fix paratha ....

INGREDIENTS

• WHOLEWHEAT FLOUR -2 CUPS
• SALT TO TASTE
• ANY SMOOTH PICKLE 
• GHEE
• WATER

METHOD

• Mix some salt to the wholewheat flour and make a smooth and pliable dough with enough water.
• Leave it aside for at least 30 minutes.
• Now,make 2 " sized balls out of the dough.
• Dust some flour and roll out chappathis.
• Smear some pickle on the chappathi. (I used Onion Thokku)
• Fold the smeared chappathi into a semicircle.Now,smear a little more.
• Fold the semicircular chappathi further into a quarter.
• Now,dust it liberally with flour and roll out carefully into a slightly thick roti,taking care not to have toomany breaks or tears on the chappathi.
• Cook both the sides on a medium hot tawa, with some drizzles of ghee.
• Serve hot with plain curd or a raitha of your choice.

Linking to....
http://haffaskitchen.blogspot.in/2014/08/my-1st-event-announcement-back-to-school.html
http://zestysouthindiankitchen.com/2014/09/hearth-and-soul-blog-hop.html

DRUMSTICK LEAVES MULTIGRAIN ROTI

Here is a tasty multigrain,iron and fiber rich roti...

INGREDIENTS

• WHOLEWHEAT FLOUR -1 CUP
• GRAM FLOUR -  1 TABLESPOON
• SOYA FLOUR  -1 TABLESPOON
• YELLOW CORN FLOUR - 1 TEASPOON
• FENNEL SEEDS -1/4 TEASPOON
• DRUMSTICK LEAVES(CHOPPED) - 1/2 CUP
• CUMMIN POWDER -1/4 TEASPOON
• CHILLI POWDER - 1/2 TEASPOON
• SALT TO TASTE
• OIL/GHEE FOR SHALLOW FRYING

METHOD

• Mix all the flours,chopped drumstick leaves and other dry ingredients  and knead to a soft and pliable dough.
• You can add some oil to the dough for extra softness.
• Keep aside for 1 hour.
• Make lime sized balls out of the dough.
• Roll out the rotis of even thickness.
• Cook both the sides of the rotis on a hot tawa with a little ghee/oil.
• Serve hot with any side dish or raitha and pickle.

CARROT AND CORIANDER CHAPPATHI

Here is a tasty ,healthy and colorful chappathi packed with the goodness of wheat,carrots,and coriander leaves...

Can you think of any better way to make kids relish their veggies and greens ?



INGREDIENTS

• WHOLEWHEAT FLOUR -2 CUPS
• WHOLEWHEAT FLOUR FOR DUSTING
• CARROTS -2
• CORIANDER LEAVES - 1 SMALL BUNCH
• OIL OR GHEE -3/4 CUP
• GREEN CHILLIES -3
• SALT TO TASTE 

METHOD


Chop the carrots ,green chillies and cleaned coriander leaves roughly.

Grind them  and some salt in a mixie to a coarse paste without water.

Add the ground vegetables to the whole wheat flour.

Add salt to taste.

Mix well.

Knead them to a dough with a little oil /ghee and a sprinkling of water.

Keep aside for 30 minutes.

Make lime sized balls out of the dough .

Dust them with some dusting flour .

Roll them into chappathis.

Cook  both the sides on a hot tawa.

Drizzle with oil or ghee and cook till light brown spots appear on the surface of these chappathis.

Serve  hot with any sabzi or just raitha and pickle.

Linking to....
http://haffaskitchen.blogspot.in/2014/08/my-1st-event-announcement-back-to-school.html

http://cooking4allseasons.blogspot.in/2014/08/come-join-us-for-breakfast-august-event.html

LACCHA PARATHA

A wholesome ,crisp and hot Laccha  Paratha is the favorite dish of Not only the people of Punjab -but of all Indians and all lovers of Indian cuisine...

INGREDIENTS

• WHOLEWHEAT  FLOUR -2 CUPS
• PURE GHEE  -1/2 CUP
• SALT TO TASTE
• SUGAR -1/4 TEASPOON
• WATER FOR KNEADING
•  PURE GHEE FOR LAYERING AND  FRYING

METHOD

• Mix the salt and sugar to the flour.
• Add the ghee to the flour and mix well till it resembles bread crumbs.
• Add enough water and knead to a soft dough.
• Keep the dough covered for 2 hours.
• Make lime sized balls out of the dough.
• Role out the dough into a thin chappathi.
• Spread some ghee liberally on the chappathi.
• Now,bring it together in gathers and role it to form a round coil.
• Dust it with flour liberally. Role out a slightly thick paratha.
• Now cook this paratha on a hot tawa over mediun heat,drizzling it with melted ghee till golden brown spots appear on both the sides.
• Gently hold the paratha between your palms and give it a rub so that the layers separate slightly.
• Serve hot with Channa Masala,Dhal Makhanwala or any other side dish of your choice.

CARROT PURI

The young and the old love puris....

When you add some carrots to your puris

 they get a whole new twist!

What easier and better way can you think of 

to make fussy kids gobble up veggies?

To make these delectable carrot puris you need

INGREDIENTS

• WHOLEWHEAT FLOUR-2 CUPS
• GRATED CARROTS -2 CUPS
• GREEN CHILLIS-4
• CUMIN POWDER -1/4 TEASPOON
• SALT TO TASTE
• OIL FOR FRYING

METHOD

• Grind carrots and green chillies to a coarse paste.
• To the  flour, add carrot -chilli paste ,cumin powder and salt.
• Mix well. 
• Knead to a stiff dough with enough water.
• Leave aside for 30 minutes.
• Roll into 3 inch puris.
• Deep fry in hot oil.
• Drain.
• Serve hot with fresh curds and pickled.

# Linked to  http://haffaskitchen.blogspot.in/2014/08/my-1st-event-announcement-back-to-school.html

linked to   http://www.indusladies.com/food/kids-lunch-box-recipes/

PURI

What is a more inviting than a puffed up crispy ,hot puri?
The young and old cannot resist them....


INGREDIENTS

• WHOLEWHEAT FLOUR (ATTA) -1/4 KG
• SUGAR - 1/4 TEASPOON
• SALT  -1/2 TEASPOON
• OIL FOR FRYING
• WATER FOR KNEADING 

• Add the salt and sugar to the flour.Mix well.
• Add water little by little to the flour and make a fairly stiff dough.
• 
  
• Keep it aside for 15 minutes.
• Make 1 inch sized balls of this dough.
• Roll them in some flour and roll them into  round puris about 4 inch in diameter.
• 
  
• Fry them in hot oil till are puffed up and done.

SERVE HOT WITH POTATO MASALA OR ANY OTHER SIDE DISH OF YOUR CHOICE.

CORIANDER ROTI

INGREDIENTS

WHOLEWHEAT FLOUR - 2 CUPS
MAIDA  -1 CUP
OIL -2 TEASPOONS
GREEN CHILLIES -4
CORIANDER (CHOPPED) - 2 CUPS
AJWAIN SEEDS - 1 TEASPOON
CUMIN SEEDS -1/2 TEASPOON
SALT TO TASTE ( APPROX 1/2 TEASPOON OR MORE)
GHEE - AS NEEDED





METHOD

• MIX TOGETHER WHEAT FLOUR,MAIDA,SALT,FINELY CHOPPED CHILLIES ,CUMINSEEDS AND CORIANDER LEAVES.
• ADD THE OIL AND MIX WELL.
• SPRINKLE WATER LITLLE BY LITTLE AND KNEAD TO A SOFT AND PLIABLE DOUGH.
• KEEP ASIDE FOR 30 MINUTES.
• MAKE LEMON SIZED BALLS FROM THE DOUGH AND DUST THE BALLS WITH SOME MAIDA AND ROLL OUT INTO THIN ROTIS ABOUT 6 - 8 INCHES DIAMETER.

• COOK THE ROTIS ON A HOT TAWA TILL BROWN SPOTS APPEAR ON BOTH THE SIDES.

• DRIZZLE WITH A LITTLE GHEE AND ROAST THE ROTIS TILL DONE.

• SERVE HOT WITH PICKLE ,CURD OR RAITHA.
• WRAP IN A PAPER TOWEL OR TISSUE WHILE PACKING UP IN A LUNCH BOX.

Linking up to...

http://www.indusladies.com/food/kids-lunch-box-recipes/

MASALA PURI

INGREDIENTS

WHEAT FLOUR                -2 CUPS
CHILLY POWDER            -1 TEASPOON
GARAM MASALA            - 1/2 TEASPOON
 POWDER
GREEN CHILLY                - 1-2
JEERA                                 - 1/4 TEASPOON
SOUR CURD                      -1 CUP
CURRY LEAVES                - FEW
CORIANDER LEAVES      -  FEW
OIL FOR FRYING
SALT TO TASTE


METHOD

1.BEAT THE SOUR CURD TILL SMOOTH.
2. ADD THE POWDERS,SALT,SPICES AND FINELY MINCED LEAVES AND CHILLIES TO THE CURD.BEAT WELL.
3. ADD THIS MIXTURE TO THE WHEAT FLOUR. MIX WELL.  ADD LITTLE WATER AND KNEAD IT WELL.
4. KEEP THE DOUGH COVERED FOR 15 MINUTES.
5.HEAT THE OIL.
6. MAKE 1 INCH DIAMETER BALLS FROM THE DOUGH.ROLL OUT INTO PURIS.
7.FRY THEM IN THE HOT OIL TILL THEY ARE DONE AND BROWNED EVENLY.

# YOU WONT NEED ANY CURRY OR SABZI FOR THESE PURIS.
#YOU CAN HAVE THEM WITH CURDS,RAITHAS OR EVEN PLAIN.