Khoba roti from Tarladalal – RCI Rajasthan

RCI Rajasthan – When I read about the announcement I was really happy as I could get my hands in atleast one their cuisines for particiaption. My first search is with Tarladalal and the picture of this roti fascinated me. As the recipe is for priviged users I thought of registering. Their server had a problem and it neither allowed me to buy the book for Rajathani cuisine online as it was reporting odd figures for shipping and handling charges.
Finally when Sra blogged on a Rajasthani recipe from the same book I requested ehr for the roti recipe. She is kind enough to send it across. I made few changes to the recipe as the amount of ghee was more. I added few spices which made the roti so very wonderfully tasting but easy to digest.

Khoba roti (Adapted from Tarladalal’s Rajasthani cuisine)

Ingredients: (for 4 rotis)
Whole wheat flour – 2 cups
Enough water to make the dough (same as chapati dough)
Salt to taste
Ghee – 2 tea spoon

Spice powder :
Kalonji seeds – 1/4 tea spoon
Black pepper – 1/4 tea spoon
Ajwain – 2 pinches

How to make it ?
For the spice pwoder dry roast all of them for 1/2 to 1 minute to get out the aroma and make a coarse powder.
For the roti mix flour and salt the ingredients along with spice powder except water thoroughly. Add water 1 Table spoon at a time to make a soft and pliable dough. Knead it for few minutes by adding the ghee little at a time. Divide the dough into 4 equal parts and make balls. Roll them into chapathis. Then comes the fun part. Pinch them in circles to make a pattern shown in the picture. Make some 3 to four inner circles to have the indentations all around.
Cook the chapathis with ghee in a griddle and serve with side dish of your choice. Due to the sipce powder mix it tasted good on its own or with plain curds.

This is my entry for RCI Rajasthan hosted by lovel Padmaja. Hope she will accept this late entry!

 

Tarladalal’s Cheese onion paratha – For Roti Mela

Almost 2 years back I saw this recipe in Tarladalal’s weekly mail. I tried it and was a hit at home. My sis likes it very much. She had it as it is but I felt if served with a cup of curds it would be a filling meal. The pepper adding the zing to this paratha and onion to the crunchiness, yes they were truly adorable.

Ingredients:
Wheat flour – 1 cup
Salt – 1/4 tea spoon
Freshly ground black pepper – 1 tea spoon
Grated cheese – 1/4 cup
Onions chopped – 1/4 cup
Ghee for cooking the parathas
1/4 cup of water

How to make it?
Mix all the ingredients thoroughly except water. Add water 1 Table spoon at a time to form a pliable doung. Due to the onions the doung won’t be too smooth. Divide the dough into 6 equal sized balls. Roll them in to rotis. Heat a griddle or a tawa and cook the rotis on both side till golden brown with little ghee.

Serve warm with curds on the side.
This is my entry to Roti mela conducted be dear Srivalli.

Left over pitta bread dough ?

Today I tried the pita bread recipe from Jai and Bee. The recipe is fool proof and yes I got around 50% puff rate (Thats great with my OTG). But where did I gave up ? I have the basic model OTG and making around 12 pita breads would take a loooong time. For baking a single bread it took me around 10 minutes. I realized when I baked the second one. So for a sample round I baked five breads (For each one in the family) and what did I do with the rest ? I tried to make phulkas with the dough. Please don’t laugh but I did. Made thin Phulkas with the dough and toasted for 3 seconds in a hot tava turning only once. Then placed it on the stove top. Wow! The bread rose up wonderfully. I should say 70% puff rate! But the taste was simply wonderful. When I pretended to serve them as Phulkas to my father after tearing the first piece his eyebrows rose up. After tasting it he said “Excellent ultra soft Phulkas” (he didn’t realize the yeast in it).Yeah now you can make Phulkas with this whole wheat pita bread dough. Have it with u’re favorite gravy. The only condition is the gravy should be thick and not watery at all.
I served them with spicy mushroom curry.

Jackfriut Paratha – for JFI Jackfruit

When I read about Jihva for Ingredients – Jackfruit for this month I really really wanted to post a recipe as I am a blogger since  a month but a regular reader of all the blogs listed in Mahanandi. The JFI is a really wonderful event and I longed to particiapte in it. Finally thought through the whole month for a nice recipe using Jackfruit. As we originated in Northern Tamilnadu Jackfruit from “Panruti” is a regular item in most of our homes. But I have never eaten it cooked. We used to have the ripe fruit, raw and sometimes with honey.  Jackfruit is one among the “mukani” in tamil culture. (The “Mukani” means 3 fruits i.e., Bananas, Mangoes and Jackfruit – “maa, palaa & vaazhai”). The recipe I am going to post had won my mom’s heart when I served it to her yesterday. Here it is.

Ingredients:

6 pieces of Jackfruit

Whole wheat flour 2 cups

Salt 1/4 spoon

Ghee 2 T spoons

How to make it?

Mix the salt with the whole wheat flour and add little water and make a dough as for Chapathi. Leave it for 1/2 hour. Meanwhile cut open the jackfriut sheaths and remove the seeds. Cut the sheath into thin stripes as shown in the picture below.

Make small lemon sized balls of the Chapathi dough and roll it to a round as for Chapathi.    

Place the stripes of jackfruit sheaths ina grid form as shown in the picture. Place another chapathi on it and press the edges so that it sticks together.

   

Once done it should look like the picture below.

Now heat a thawa or griddle and cook this paratha  on both sides with little ghee until you see golden spots on the surface of the paratha.

Serve it warm with honey and soft unsalted butter. 

How do you eat it?

Roll the paratha.

Dip it in the butter (take atleast half a spoon of butter with paratha)

Dip this in honey and bite. Yumm…..the next step is heaven….