Evergreendishes

Category: indian breads

  • Mooli Paratha | Radish Stuffed Flatbread

    Mooli Paratha | Radish Stuffed Flatbread

    Mooli Paratha is a tasty stuffed flatbread from North India.
    Mooli or radish is a winter vegetable. It is often used to make tasty stir fry and sambar.

    Winter is bountiful with fresh vegetables and fruits. Varied kind of vegetables are available in the market. Green peas, radish, pumpkin, brinjal are some of the winter vegetables we find here. Green leaf of different kinds are in large produce. 


    Radish is a flowering plant in the mustard family Brassicaceae. Though the vegetable is a tap root, the leaves too are consumed as greens. Earlier, it was used only in Asia, but today it is used throughout the world.

    Mooli as it is commonly called in India, is often disliked for its smell by some of them. But, one must consider the numerous health benefits . Being rich in fiber, it aids in weight loss and digestion. Radish helps in the blood sugar management. It also helps to cure urinary tract infections.

    It also improves the texture of the skin. It promotes better circulation of blood.

    How to use radish :

    Radish can be eaten in both ways, raw and cookwed. It is often used in making tasty stir fry and salad.
    It can also be used in sambar along with other vegetables.
    The leaves of radish can be used in making tasty salads and soups.
    Radish can also be used as a stuffing in parathas. It makes a tasty punjabi breakfast.



    mooli parathaMooli Paratha Recipe :


    Radish contains 75% water, hence it is difficult to roll easily. Salt is mixed to the grated radish and kept covered for sometime. It helps to remove the moisture.

    Radish paratha can be made in two ways. You can either add green chilli or chilli powder as I have added here to the stuffing. There is a variation in taste. Mooli paratha is best enjoyed with pickles and curds. You may add chaat masala or dahi masala to the curd to enhance the taste. The other alternative is to use a green chutney.



    Ingredients :

    For the dough :

    • 2 cup wheat flour
    • ½ teaspoon ghee
    • A pinch of salt
    • Water for kneading
    • 1 teaspoon oil     

    For the stuffing :

    • 4 radish
    • ½ teaspoon garam masala
    • 1 teaspoon chilli powder
    • 1/2 teaspoon salt
    • 1 tablespoon fresh chopped coriander

      Other ingredients :

    • Mixture of oil and ghee for roasting

    Wheat flour for dusting

    Method :

    To make the stuffing :

    • Wash the radish, pat dry and peel the skin.
    • Grate the radish, the finer the shreddings, it will be better to roll.
    • Put ½ teaspoon of salt and keep it aside for ten minutes.
    • Remove the radish by squeezing the water. Put it another bowl
    • Add chilli powder, garam masala and chopped coriander. Mix well. Be careful, if you are adding salt,  as it was added earlier.

    To make the dough :

    In a wide bowl, add wheat flour. Add ghee and salt. At first, mix them well. Then add water in small quantity and mix to a stiff dough. Smear a little oil, cover it with a cloth and keep it aside for ten minutes.

    To make mooli paratha :

    • Take a ball of the dough and roll it a bit.
    • Take a spoonful of the filling, put it in the centre of the rolled dough.
    • Slowly, take the extended sides and make a covering over it.
    • Now, dust the ball lightly and roll it.
    • Heat a griddle, put the rolled paratha on the griddle.
    • Smear some oil and ghee mixture on top of it.
    • Turn it to the other side and smear some oil over it. Cook it to a golden colour on both the sides.

    Serve hot with pickle and curd.

    Take a tip :

    • It is best to keep the spices minimal as radish gives a good taste to the flatbread.
    • You may add ginger and chilli to the grated radish instead of chilli powder and garam masala.
    • The squeezed water may be used for mixing the dough. It can also be used in curry and sambar.
    mooli paratha
    Evergreendishesdev

    Mooli Paratha

    Mooli Paratha is a popular flat bread from North India. It is usually served for breakfast.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 6 parathas
    Course: Breakfast
    Cuisine: punjabi
    Ingredients Equipment Method Notes

    Ingredients
      

    For the dough :
    • 2 cup wheat flour
    • ½ teaspoon ghee
    • A pinch of salt
    • Water for kneading
    • 1 teaspoon oil
    For the stuffing :
    • 4 radish
    • ½ teaspoon garam masala
    • 1 teaspoon chilli powder
    • 1/2 teaspoon salt
    • 1 tablespoon fresh chopped coriander
    Other ingredients :
    • Mixture of oil and ghee for roasting
    • Wheat flour for dusting

    Equipment

    • 2 wide bowl
    • grater
    • scraper
    • rolling board
    • rolling pin
    • skillet
    • ladle
    • small bowl
    • 2 plates
    • 1 small plate
    • 1 small spoon

    Method
     

    To make the stuffing :
    1. Wash the radish, pat dry and peel the skin.
    2. Grate the radish, the finer the shreddings, it will be better to roll.
    3. Put ½ teaspoon of salt and keep it aside for ten minutes.
    4. Remove the radish by squeezing the water. Put it another bowl
    5. Add chilli powder, garam masala and chopped coriander. Mix well. Be careful, if you are adding salt,  as it was added earlier.
    To make the dough :
    1. In a wide bowl, add wheat flour. Add ghee and salt. At first, mix them well. Then add water in small quantity and mix to a stiff dough. Smear a little oil, cover it with a cloth and keep it aside for ten minutes.
    To make mooli paratha :
    1. Take a ball of the dough and roll it a bit.
    2. Take a spoonful of the filling, put it in the centre of the rolled dough.
    3. Slowly, take the extended sides and make a covering over it.
    4. Now, dust the ball lightly and roll it.
    5. Heat a griddle, put the rolled paratha on the griddle.
    6. Smear some oil and ghee mixture on top of it.
    7. Turn it to the other side and smear some oil over it. Cook it to a golden colour on both the sides.
    8. Serve hot with pickle and curd.

    Notes

    It is best to keep the spices minimal as radish gives a good taste to the flatbread.
    You may add ginger and chilli to the grated radish instead of chilli powder and garam masala.

    Pin it for later : 

    If you ever make Mooli Paratha in your kitchen, take a picture and share on Instagram by tagging @foodiejayashree. You can also tag me on facebook. Subscribe to get all updates in your inbox and an e-book of handyhints for free. Until next time, happy cooking !

  • How to make Aloo Palak Paratha

    How to make Aloo Palak Paratha

    Jump to Recipe Print Recipe

    Aloo Palak Paratha is a tasty and filling breakfast. Spinach puree is mixed in the dough, rolled  are filled with a potato mix to make a colourful and delicious paratha. The green colour filled paratha looks good, is healthier and filling.

    Parathas are always welcome at home, they make the best breakfast recipes. Aloo Paratha, is obviously the first choice for my family. But at times, I do make variations as potato and pea paratha or aloo methi paratha. Today, I am sharing aloo palak paratha.

    Spinach is a store house of nutrients, I find ways to include it in my cooking. We all know spinach and potato are a match made in heaven. They comprehend well in a gravy like or a sabzi. I have made this paratha a couple of times, but could not share it with you all.

    aloo palak paratha

    Aloo Palak Paratha Recipe:

    Ingredients:

    For the dough:

    • 2 cup wheat flour
    • 150 grams spinach
    • 1/2 teaspoon ghee
    • 1/2 teaspoon salt
    • water

    For the stuffing:

    • 7 medium sized potato ( 400 grams)
    • 3/4 teaspoon chilli powder
    • 1/2 teaspoon chat masala
    • salt to taste
    • 2 green chilli
    • 1 inch ginger

    Method:

    To make the dough :

    1. Remove the stalk of the spinach leaves. Wash them thoroughly, cut and blanch. Make a paste of it.
    2. In a wide bow, take wheat flour, add ghee, salt and spinach puree to it.
    3. Mix it thoroughly.
    4. Use small quantity of water and make a stiff dough.
    5. Cover it with a muslin cloth and keep it aside for ten minutes.

    To make the stuffing:

    1. Boil the potatoes in a pressure cooker for two whistles.
    2. Grind green chilli and ginger together.
    3. Once the pressure releases by itself, peel the potatoes and mash them
    4. Add chilli powder, salt, chat masala and the ginger chilli paste to it.
    5. Mix and keep it aside.

    To make parathas:

    1. Heat a skillet.
    2. Take a small ball of the dough. Roll it into a small circle.
    3. Take a small ball of the filling, put it the centre, seal the edges together and flatten it slowly between the palms.
    4. Using a little flour, roll it gently to a small paratha.
    5. Put it on the skillet. After a few seconds, turn it to the other side and brush some oil over it.
    6. Flip it and now smear oil on the reverse side.
    7. Once it is golden in colour, pput a little ghee and remove it.
    8. Serve it with pickle and curd.

    Aloo Palak Paratha

    Aloo Palak Paratha is tasty, healthy and filling. The dough is mixed with spinach puree and filled with a potato filling. It makes a good breakfast option.
    Print Recipe
    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Course: Breakfast, brunch, dinner ideas, lunch
    Cuisine: north indian
    Ingredients Equipment Method Notes

    Ingredients
      

    For the dough:
    • 2 cup wheat flour
    • 150 grams spinach
    • 1/2 teaspoon ghee
    • 1/2 teaspoon salt
    • water
    For the stuffing:
    • 7 medium sized potato 400 grams
    • 3/4 teaspoon chilli powder
    • 1/2 teaspoon chat masala
    • salt to taste
    • 2 green chilli
    • 1 inch ginger

    Equipment

    • wide bowl, rolling board, rolling pin, small bowl,

    Method
     

    To make the dough :
    1. Remove the stalk of the spinach leaves. Wash them thoroughly, cut and blanch. Make a paste of it.
    2. In a wide bow, take wheat flour, add ghee, salt and spinach puree to it.
    3. Mix it thoroughly.
    4. Use small quantity of water and make a stiff dough.
    5. Cover it with a muslin cloth and keep it aside for ten minutes.
    To make the stuffing:
    1. Boil the potatoes in a pressure cooker for two whistles.
    2. Grind green chilli and ginger together.
    3. Once the pressure releases by itself, peel the potatoes and mash them
    4. Add chilli powder, salt, chat masala and the ginger chilli paste to it.
    5. Mix and keep it aside.
    To make parathas:
    1. Heat a skillet.
    2. Take a small ball of the dough. Roll it into a small circle.
    3. Take a small ball of the filling, put it the centre, seal the edges together and flatten it slowly between the palms.
    4. Using a little flour, roll it gently to a small paratha.
    5. Put it on the skillet. After a few seconds, turn it to the other side and brush some oil over it.
    6. Flip it and now smear oil on the reverse side.
    7. Once it is golden in colour, pput a little ghee and remove it.
    8. Serve it with pickle and curd.

    Notes

    Incase, you need it spicier, add another half teaspoon of chilli powder.
    Using of ghee for roasting is optional, but it gives a good taste.

    aloo palak paratha served with pickle and curd
    Aloo Palak Paratha

    If you ever make Aloo Palak Parat in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

  • Rumali Roti | Roomali Roti recipe

    Rumali Roti | Roomali Roti recipe

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    Rumali Roti / Roomali roti is a soft, thin, unleavened flat bread from Indian sub-continent. Roomal translates to a handkerchief, these rotis are thin and may be folded as a hand- kerchief, hence the name.

    Rumali roti is also known as Manda roti. In Punjab, it is called as lamboo roti. The roti is made into a thin, long flatbread, hence the name.

    It is usually made with all-purpose flour. A mix of wheat flour and maida too gives a good one.

     

    Rumali Roti / Roomali Roti
    Rumali Roti /Roomali Roti

     

    The other kind of flat breads shared earlier are potato and peas paratha, zucchini paratha, gujarati thepla, masala paratha, mint paratha

    A few side dish to pair with it are Alu Palak, Dal Palak, Malai Kofta, Dum Aloo,  Methi Chaman, 

    On a busy day, you can make this Rumali roti and pair it with Butter Paneer Masala from Alco Foods. They also have Royal Paneer and Paneer with Onion and Capsicum which are delicious. Children will be happy with these curries. 

     


    Let us get to the  Rumali Roti / Roomali Roti recipe



    Ingredients:


    2 cup wheat flour
    1/2 cup maida
    1 teaspoon ghee
    salt
    1.25 cup water
    2 teaspoon oil

    Equipments: 

    pan, rolling pin, kadai, 


    Method:

    1. In a wide bowl, take wheat flour and maida. Add salt and ghee to it and mix well. 
    2.  Using a small quantity of water at a time, mix the dough. 
    3. Smear a little oil over the dough, cover it with a muslin cloth and keep it aside for an hour. 
    4. Remove the dough, knead it again for sometime. 
    5. Take a ball, dust it with a little flour and roll it into a thin roti.
    6. Heat a kadai. Once it is hot, put the rolled roti over it, cook it on a  slow to medium flame.   Press the edges, lightly with a thin cloth. 
    7. Once it is cooked, flip it to the other side and let cook for sometime. After  a few spots are visible, it is done.
    8. Serve it hot with any curry. 

    Take a tip: 

    • You may use only maida.
    • These rotis are best served hot. They turn crisp if left for sometime.
    • Do not use non-stick kadai. Iron kadai is the best. 
    Rumali Roti / Roomali Roti
    Evergreendishesdev

    Rumali Roti / Roomali Roti

    Rumali Roti is a soft, unleavened flatbread. It is ideal to serve with any curry.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 40 minutes
    2 hours
    Total Time 3 hours
    Servings: 4 people
    Course: dinner, lunch
    Cuisine: north indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 cup wheat flour
    • 1/2 cup maida
    • 1 teaspoon ghee
    • salt
    • 1.25 cup water
    • 2 teaspoon oil

    Equipment

    • pan
    • rolling pin
    • kadai
    • small plate
    • bowl

    Method
     

    1. In a wide bowl, take wheat flour and maida. Add salt and ghee to it and mix well.
    2. Using a small quantity of water at a time, mix the dough.
    3. Smear a little oil over the dough, cover it with a muslin cloth and keep it aside for an hour.
    4. Remove the dough, knead it again for sometime.
    5. Take a ball, dust it with a little flour and roll it into a thin roti.
    6. Heat a kadai. Once it is hot, put the rolled roti over it, cook it on a  slow to medium flame.   Press the edges, lightly with a thin cloth.
    7. Once it is cooked, flip it to the other side and let cook for sometime. After  a few spots are visible, it is done.
    8. Serve it hot with any curry.

    Notes

    You may use only maida.
    These rotis are best served hot. They turn crisp if left for sometime.

     

    Pin it for later:

    Rumali Roti/ Roomali Roti is a soft, unleavened flatbread. It is ideal to serve for lunch or dinner.
    Rumali Roti / Roomali Roti

    If you ever make this Lemon Rasam   recipe or any of my other dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

     

  • Sajje Rotti Recipe | Pearl millet Roti | Bajra Roti

    Sajje Rotti Recipe | Pearl millet Roti | Bajra Roti

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    Sajje Rotti / Pearl Millet Roti / Bajra Roti is a vegan and gluten-free, unleavened flat bread from South India. It is usually made crisp and served with different accompaniments. It is commonly prepared during Sankranti in South India. 

    What is Makar Sankranti ?

    Makar Sankranti is a popular festival celebrated according to the Hindu calendar. It is dedicated to Sun God, when the sun enters the zodiac sign of Capricorn and transcends towards the North or Uttarayan. Thus, this festival is also known as Uttarayan. It is also known as Magha, Pongal and Bhogi.  It officially marks the end of winter solstice and the beginning of longer days and autumn. It is also a harvest festival, it marks the beginning of harvest season when new crops are worshipped and relished. This festival is celebrated as per the solar cycle, it usually falls on the same date every year, Jan 14 / 15.

    Celebrations in Karnataka

    In Karnataka  this festival is celebrated over two days, the first day is Bhogi and the next day is Makar Sankranti.   As it is the festival of harvest, on the day of Bhogi, all married women donate fresh harvest as grains and pulses to an elderly married lady. It is a traditional custom passed through generations. The menu  prepared on this day bajra roti, brinjal stir fry or stuffed, green gram stir fry, raw tomato chutney,  spicy pongal and gojju. The food on this day is scrumptious.

    The next day is Makar Sankranti. On this day, front yard of every house is decorated with beautiful kolam in breathtaking designs adorned vibrantly and painstakingly. The sesame plays a very important role during this festival. Sankranti Ellu is prepared and offered to the Lord. It is also exchanged with all friends and family members. Sweets such as til ladoos and chikkis are prepared. Even lamps made with sesame and jaggery are lit. The sweet dish prepared on this day is usually Sakkarai Pongal but one can prepare any other sweet.

    Sajje Rotti / Pearl Millet Roti / Bajra Roti
    Sajje rotti / pearl millet roti / bajra roti

    sajje rotti

    Why is Sesame used during this festival ?

    Sesame is considered as a seed par excellence and consumed and donated during Makar Sankranti. A story in our mythology says that God Yama blessed the sesame seed and they are epitome of immortality.

    According to nutritionist Shruti Sharma, sesame is rich in nutrients. It consists of vitamins, oils, calcium, iron, magnesium, copper, zinc, Vitamin B6 and folate. It helps to support a healthy digestive system.  The copper present in it helps to reduce swelling and pain due to arthritis.Magnesium gives relief to respiratory diseases and the zinc helps in maintaining the bone health. It is one of the essential foods for vegetarians. The season needs food that helps to keep the body warm and healthy, sesame does it in a good way.

    What other side dishes can one use with Sajje Rotti ?

    Many different kind of dishes such as dal with methi and cabbage stir fry may be prepared. Chutneys are ideal to serve with bajra roti. The   raw tomato chutney tastes awesome. Gongura chutney is also often served with it. Dal with green leaf is commonly  prepared in most south indian homes.

    Can sajje rotti be stored?

    As these rotis are crisp, you can  stored for a couple of days. Keep them in a closed container. You can make them ahead and serve when needed.

    Let us now get to the recipe of Sajje Rotti :

    Equipments:

    • wide bowl or plate for mixing and kneading
    • a small bowl to boil water
    • skillet ( slightly curved and a different one is kept for roti)
    • spatula
    • a small piece of muslin cloth to smear the water
    • two  plate to stack them

    Ingredients:

    • 1 cup bajra flour
    • 1/4 teaspoon turmeric powder
    • a little salt
    • 1/2 cup hot water
    • 1/2 cup normal water (use as needed)

    Other ingredients:

    • 1 tablespoon sesame
    • flour for dusting

    Method:

    1. Put the flour in a wide bowl.
    2. Add salt and turmeric powder to it. Mix it thoroughly.
    3. Boil the water.
    4. Slowly, put the water and mix the flour thoroughly with the fingers.
    5. Now, use normal water to further mix the dough. Make it into a pliable dough by kneading it well with the palm.
    6. Take a small ball of the dough, dust with the flour and beat it a little. Smear a few sesame seeds and continue to make it to a thin circle. You may do it on the rolling board  or directly on the kitchen platform.
    7. Heat a skillet, slowly pick the roti and put it on the skillet. Smear a little water over it.
    8. Once it is done, turn it to the other side and roast it. Usually, this is done directly on the stove and put aside.
    9. Repeat for the rest of the dough.

    Take a tip:

    • Use good quality  flour. Always use fresh flour while making rotis as it is easier to prepare, otherwise they  tear apart.
    • Making rotis needs a little practice, but one can easily do it with a little practice. Each time, knead the ball of dough and then begin to tap it.
    • Applying of water is usually done with a small piece of muslin cloth. The cloth is dipped in a small bowl of water and applied to the roti, this helps in proper cooking of the roti.
    • These rotis are usually made crisp by keeping near the flame or on the skillet for sometime in between while making them.
    • You cannot roll the rotis with a rolling pin in this method. This is to be beaten with the palm only. The method to roll with a rolling pin is different, I am yet to learn that method. After the roti is beaten, you may use the rolling pin to make it even and thinner.

    Sajje Rotti / Bajra Roti / Pearl Millet Roti
    Evergreendishesdev

    Sajje Rotti / Bajra Roti / Pearl Millet Roti

    Sajje Rotti is vegan, gluten-free flat bread made from pearl millet. It is usually made on the day before Makar Sankranti in South India.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course: lunch
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1 cup bajra flour
    • 1/4 teaspoon turmeric powder
    • a little salt
    • 1/2 cup hot water
    • 1/2 cup water
    • Other ingredients:
    • 1 tablespoon sesame
    • flour for dusting

    Method
     

    1. Put the flour in a wide bowl.
    2. Add salt and turmeric powder to it. Mix it thoroughly.
    3. Boil the water.
    4. Slowly, put the water and mix the flour thoroughly with the fingers.
    5. Now, use normal water to further mix the dough. Make it into a pliable dough by kneading it well with the palm.
    6. Take a small ball of the dough, dust with the flour and beat it a little. Smear a few sesame seeds and continue to make it to a thin circle. You may do it on the rolling stone or directly on the kitchen platform.
    7. Heat a skillet, slowly pick the roti and put it on the skillet. Smear a little water over it.
    8. Once it is done, turn it to the other side and roast it. Usually, this is done directly on the stove and put aside.
    9. Repeat for the rest of the dough.

    Notes

    Use good quality of flour.
    Making of rotis needs a little practice, but one can do it. Each time, knead the ball of dough and then begin to tap it.
    Applying of water is usually done with a small piece of muslin cloth. The cloth is dipped in a small bowl of water and applied to the roti, this helps in proper cooking of the roti.
    These rotis are usually made crisp by keeping near the flame or on the skillet for sometime in between while making them.

    Pin it for later :

    sajje rotti
    sajje rotti

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

  • Sel Roti / how to make sel roti

    Sel Roti / how to make sel roti

    Sel Roti is a ring shaped, mildly sweet bread from Nepalese cuisine. It is commonly made during festivals of Dashain and Tihar in Sikkim and Darjeeling. It is one of the essentials during ceremonies and functions.

    It’s that time of the month, when we folks at Shhhh Secretly Cooking Challenge Group cook from a particular state and for the month of August it is Sikkim. My partner was unavailable due to personal reasons and the secret ingredients, oil and rice were given by Mayuri. Do check out her blog Mayuris-Jikoni where she has a wide range of dishes from different cuisine. I want to try the Veg /Thukpa soup that she made for this cuisine, it looks so tempting.

    Rice is the staple food of many people in the world. Sikkimese are mainly rice eaters. They have a lot of influence from Nepal as it is the only state in India with ethnic majority of Nepalese. Gundruk and Sinki are the two popular vegetarian dishes from Sikkim. (Source : Wikipedia)

    Now, here is the Sikkimese dish that I prepared, amazingly unique, I loved trying and making this one. It needs a little practice initially, but you can do it.



    Sel Roti

    Ingredients:

    • 1/2 cup rice
    • 2 tablespoon sugar
    • 2 tablespoon ghee
    • water for soaking + some water for grinding
    • oil for frying

    Method:

    1. Wash the rice and soak it overnight.
    2. Drain the water, rinse it again, put in a colander.
    3. Grind it along with ghee and sugar along with a little water to a batter. The batter should be moderate in consistency.
    4. Remove the batter in a bowl.
    5. Keep it aside for fifteen minutes.
    6. Mix the batter well .
    7. Take a squeezy bottle or use an old bottle as I did. Take a disposable half litre bottle and cut it at one-third of its length. You can easily put the batter in it and slowly open the cap when you are ready to drop the batter in the oil. It is fine if you pour it with the ladle.
    8. Heat oil in a pan, pour into ring shape and deep fry on a high flame to golden colour. Remove it on a plate with tissue paper and repeat for the rest of the batter.
    9. It is usually served with a potato stir fry, but may be eaten by itself.

    Take a tip:

    • Sel Roti has a long shelf life, but when making for the first time, make a small quantity.
    • It can be eaten as a snack.
    • The batter should be neither too thick nor thin. It can be put with hand but needs practice. Using an old bottle is ideal.
    sel roti
    sel roti
    Evergreendishesdev

    Sel Roti

    Sel Roti is a unique, mildly sweet flatbread from Nepalese cuisine. It is commonly made during festivals and celebrations in Sikkim and Darjeeling.
    Print Recipe
    Course: lunch ideas
    Cuisine: nepalese, sikkim
    Ingredients Method Notes

    Ingredients
      

    • 1/2 cup rice
    • 2 tablespoon sugar
    • 2 tablespoon ghee
    • water for soaking and grinding
    • oil / ghee for frying

    Method
     

    1. Wash the rice and soak it overnight in water.
    2. Next day, discard the water and rinse it. Grind rice along with ghee and sugar. Let the batter be of medium consistency
    3. You may use a squeezy bottle to make the rings, otherwise cut a disposable half litre bottle and use it. It comes out good with it too.
    4. Heat oil in a pan. once the oil is hot, put batter in the mould and drop it in the shape of a ring. Deep fry until golden in colour. Repeat for the rest of the dough.

    Notes

    • Jhir are long sticks used to deep fry and remove the rings from oil.
    • The batter can be put using hand but it needs practice.
    • The used bottle technique works good, just ensure the lid is closed, open the lid while you are ready to drop the batter. 

    If you ever make this dish, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook.

    You can also save this recipe on pinterest, pin it for later:

    Sel Roti

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  • Kulcha / Plain Kulcha with butter

    Kulcha / Plain Kulcha with butter

    Kulcha / Plain kulcha with butter is a soft, mildly leavened flat bread from Punjabi cuisine. It is usually made in tandoor or oven, but can be made on the stove top too. It makes a good option for lunch or weekend dinner.

    The love for Punjabi food is so much, that we make it quite often, thrice weekly. Children relish these dishes thus I make flat breads too. Different kind of flat breads are made in the North Indian cuisine, roti, naan, kulcha, paratha to name a few. Few such as phulka and paratha are unleavened, others are mildly leavened or leavened.

    Today’s recipe is kulcha /plain kulcha with butter. This is soft, slightly leavened flatbread from the Punjabi cuisine. It is made using maida, mixed well with a few ingredients, kneaded to a soft dough and kept covered for sometime. It is later kneaded, rolled and cooked in tandoor. It tastes good with Alu Palak, Veg Hariyali, Hariyanvi Dal or Aloo Matar. But here, it is cooked on the stove top by directly holding to the flame to give a burnt effect.

    This month Shhhh Secretly Cooking Group has chosen Punjabi cuisine as the theme. My partner is Pavani Gunikuntala of Pavani’sKitchen She has a wide range of recipes on her blog, do check it out. Milk and kalonji are the two secret ingredients given to me, I decided to make Plain Kulcha. I had given her ginger garlic paste and tomato as the secret ingredient and she prepared butter chicken.

    Let’s get to the recipe of Kulcha / Plain Kulcha with butter

    Ingredients:

    • 2 cups Maida
    • 3/4 teaspoon Baking Powder
    • 2 tablespoon Curd
    • 2 tablespoon Oil
    • 4 tablespoon Milk
    • Salt to taste
    • Warm water (around 1/4 cup to knead the dough)
    • 1 tablespoon Kalonji
    • 2 tablespoon finely chopped Coriander
    • Butter

    Method:

    1. Sieve the flour, salt and baking powder together in a wide bowl.
    2. Add curd and oil to it.
    3. Put the milk and mix all ingredients together.
    4. Add water and make a stiff dough.
    5. Wrap it with a thin cloth and keep it aside for two hours.
    6. Take the dough and knead it softly.
    7. Keep all the necessary ingredients; flour for dusting, kalonji and coriander for garnishing on the kulcha.
    8. Take a ball of the dough, dust with flour, roll it into a 4 inch diameter, put some kalonji and chopped coriander leaves over it and again roll it.
    9. Take an iron skillet with handle, heat it.
    10. Smear some water on the beneath side and put it on the skillet.
    11. Let cook on medium flame for sometime, the bubbles should be seen.
    12. Now, flip it to the other side and hold it directly to the flame. Once, a few brown spots are seen, it is done.
    13. Top it with butter and serve with any North Indian curry.

    Take a tip:

    • Wheat flour can be used along with maida, use both in equal quantities.
    • Sesame can also be used instead of kalonji.
    • Iron skillet is needed, otherwise it will not stick. You will need to roast like phulka.
    • Adding of butter is optional.
    Evergreendishesdev

    Kulcha / Plain kulcha with butter

    Kulcha / plain kulcha with butter is a soft, mildly leavened flat bread from Punjabi cuisine. It is ideal for lunch or weekend dinner.
    Print Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Resting time 2 hours
    Total Time 2 hours 45 minutes
    Servings: 8 flatbread
    Course: Main Course
    Cuisine: punjabi
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 cup maida
    • 3/4 teaspoon baking powder
    • 2 tablespoon curd
    • 2 tablespoon oil
    • 4 tablespoon milk
    • salt
    • warm water
    Other ingredients
    • 1 tablespoon kalonji
    • 1 tablespoon chopped coriander
    • butter
    • maida for dusting

    Equipment

    • iron skillet
    • rolling pin
    • board
    • plates
    • spoon

    Method
     

    1. Sieve the flour along with salt and baking powder in a wide bowl.
    2. Add oil and curd.
    3. Put milk and mix the ingredients.
    4. Add warm water and knead to a soft dough.
    5. Cover with a thin cloth and keep it aside for two hours.
    6. Knead the dough well. Make eight balls of it.
    7. Take a ball of the dough and roll it into a 4 inch diameter circle.
    8. Sprinkle some kalonji and chopped coriander over it. Roll it again.
    9. Heat an iron skillet.
    10. Smear some water on the beneath surface of the rolled kulcha and put it over the skillet. Let cook on medium flame.
    11. Once the spots are seen, turn the skillet and hold it directly over the flame for a few seconds. Once the brown spots are seen, remove

    Notes

    • Equal measure of wheat flour and maida also can be used.
    • Sesame seed can be used instead of kalonji.
    • Butter is optional.
    • Use iron skillet as it helps in sticking the flatbread to it.
    • Alternatively, you can roast like phulka, if you are unable to do.

    Pin it for later:

    plain kulcha with butter


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  • Aloo Puri | Masala Puri

    Aloo Puri | Masala Puri

    aloo puri
    aloo puri

    Aloo puri is tasty, deep fried flatbread that can be made easily. A little prior preparation and tasty breakfast is ready. Potato, mixed with a few other spices and deep fried to puri makes a delectable snack. It needs no accompaniment as such though pickle tastes good. 

    Children love puri and this aloo puri is one of the favourites. It is ideal to carry as travel food. No elaborate dishes are needed to be packed.

     

    Ingredients:

    • 2 cups wheat flour
    • 2 boiled potatoes
    • salt to taste
    • 2 teaspoon chilly powder
    • 1 teaspoon carom seed
    • water for kneading
    • oil for frying

    Method :

    To make the dough:

    Take the flour in a wide bowl. Mash the potatoes and put it. Add salt, ajwain and chilly powder. Mix to a crumbly texture. Add little water and make a firm dough.

    To make the puris :

    Take a small ball of the dough and roll it into a circle of four inches diameter. Heat the oil in a pan. Once the oil is heated, slowly add the puri and fry on moderate it. Turn it to the other side with the ladle, remove on a tissue paper. Serve hot.

    Evergreendishesdev

    Aloo Puri

    Aloo Puri is a delectable, deep fried flatbread. It is ideal for breakfast, serve it with pickle, it tastes delicious.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: Breakfast
    Cuisine: South Indian
    Ingredients Method

    Ingredients
      

    • 2 cup wheat flour
    • 2 boiled potato
    • 2 teaspoon chilli powder
    • 1 teaspoon carom seed
    • water for kneading
    • oil for frying

    Method
     

    1. 2 cups wheat flour 
      2 boiled potatoes 
      salt to taste
      2 teaspoon chilly powder 
      1 teaspoon ajwain
      water for kneading
      oil for frying
      Method :
      To make the dough:
      Take the flour in a wide bowl. Mash the potatoes and put it. Add salt, ajwain and chilly powder. Mix to a crumbly texture. Add little water and make a firm dough.
      To make the puris :
      Take a small ball of the dough and roll it into a circle of four inches diameter. Heat the oil in a pan. Once the oil is heated, slowly add the puri and fry on moderate it. Turn it to the other side with the ladle, remove on a tissue paper. Serve hot.
       
      WP Recipe Maker #6662remove
      – 2 cup wheat flour
      – 2 boiled potato
      – chilli powder
      – salt
       
        
    To make the dough
    1. Take the flour in a wide bowl.
    2. Mash the potato, put it along with the flour. Add salt, carom seed and chilli powder.
    3. Mix it to a crumbly mixture. 
    4. Add little water and mix to a stiff dough. 
    5. Keep it aside for five minutes.
    To make the aloo puris
    1. Take a small ball of the dough and roll it into a circle of four inch diameter.
    2. Heat oil in a pan, once the oil is heated slowly add the puri and fry on moderate heat.
    3. Flip it to the other side with the ladle, once it is done, remove on a tissue paper. 
    4. Serve with any pickle.

    Pin it for later:

    aloo puri
    aloo puri

    If you ever make this dish, take a picture and share with me @foodiejayashree on Instagram

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    I am sending this post to #BM97 for the Kids Special with the theme “Travel Food” co-hosted by Renu.

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    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97

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    Until next time, be happy and cheerful. Do try these recipes and let me know if you liked them.

  • How to make jowar dosa

    How to make jowar dosa

    Jowar dosa | healthy recipe | south indian cooking || breakfast recipe

    Jowar dosa is a healthy twist to the usual one. It is tasty and can be made both crispy and soft. Serve it with chutney and potato sabzi for a good breakfast. Jowar is the Indian name for Sorghum. It is also known as Indian millet, Great millet, Durra and milo. In India, the other names by which it is known are jola, chholam or jonna.

    Dosa is one of the favourites of South Indian. A dosa batter in the refrigerator really saves our day ! It is on the weekly menu, and not to mention the many variety that they prepare. Rice is one of the essential ingredients in it, but now different versions are being made. We are more conscious of what we consume, thus dosa with millets has made their way in most kitchens.

    Jowar dosa is a healthy twist to the regular one and I am loving it. The taste is not similar but I can vouch that there is not much difference too. Infact, we are loving this variety of millets dosa. It is ideal for breakfast, evening snack or dinner. It is vegan and glutenfree.

    What are millets? 

    Millets are coarse grains and a repository of high fibre, protein, mineral and vitamins. They are widely grown as cereal crops for fodder and human food. Some millets are fox tail, sorghum, pearl millet, little millet, proso millet and barnyard millet. 

    Can one make the same quantity of batter as the regular dosa?

    I prefer not to make as the taste varies once the batter gets sour. The regular dosa tastes good.It is better to make these in lesser quantity as for a single use. 

    A few other dosa variety that I often prepare Neer Dosa, Rava Dosa,

    You can pair them with coconut chutney, green chutney or  Red Onion chutney 

    Jowar dosa
    Jowar dosa

    Here whole grains of jowar are used, they need to be soaked for a longer time. It is advisable to soak before you go to bed at night, but the urad dal, soak it for two hours only. Grind them to a batter and allow to ferment. Thus, pre-planning is essential.

    Make a small quantity and preferably finish the batter on the same day. If it remains, finish it the next day, I am doubtful how good it tastes as the usual dosa batter that we use.

    Since millet is used here, unlike the regular dosa, these need to be cooked on both sides.

    Jowar Dosa

    Ingredients:                       

     (Measurement used 1 cup = 150 ml)

    • 1 cup jowar
    • 1 cup rice
    • 1 cup urad dal
    • 1 teaspoon fenugreek
    • water for soaking
    • salt
    • oil for roasting

    Method:

    1. Wash and soak the jowar in water for six to eight hours.
    2. Soak rice separately with methi in it.
    3. Soak urad dal for two hours.
    4. Grind the jowar at first, add rice to it later and let them blend.
    5. After sometime, put urad dal to it. Put some water to the batter if needed. I preferably use the soaked water.
    6. Grind all of them to a smooth batter.
    7. Remove the batter in a wide bowl.
    8. Allow it to ferment for seven to eight hours.
    9. Add salt to the batter, mix it.
    10. Take some batter in another bowl.
    11. Heat a skillet.
    12. Take a spoonful of batter, pour it on the skillet and spread it inside out. A thin crepe can be made.
    13. Drizzle oil, once it roasted, turn it to the other side.
    14. Serve hot with chutney. Potato sabzi too tastes good.
    making of jowar dosa
    making of jowar dosa

    Pin it for later: 

    Jowar dosa
    Jowar dosa

     

    Jowar dosa
    Evergreendishesdev

    Jowar Dosa

    Jowar dosa is tasty and healthy twist to the usual dosa. It can be served for breakfast, lunch, evening snack or dinner. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Fermentation time 6 hours
    Total Time 45 minutes
    Servings: 20 dosas
    Course: Breakfast, evening snacks, glutenfree
    Cuisine: karnataka, south india
    Ingredients Method Notes

    Ingredients
      

    • 1 cup jowar 1 cup = 150 ml
    • 1 cup raw rice
    • 1 cup urad dal
    • 1 teaspoon methi
    • water for grinding
    • salt
    • oil for roasting

    Method
     

    1. Wash and soak the jowar in water for eight hours.
    2. Soak rice separately with methi in it.
    3. Soak urad dal for two hours.
    4. While grinding, at first, put only the jowar in the machine. After sometime, put rice. Add some water. Then later, add urad dal. Grind all of them together to a smooth batter. 
    5. Remove the batter in a big bowl, allow to ferment for six to eight hours.
    6. Add salt to it.
    7. Mix the batter and take some in a small bowl. Heat a skillet, pour a ladle full of batter and spread it inside out to a thin crepe. Drizzle some oil.
    8. Allow to cook. Flip it to the other side. After two minutes, remove and serve.

    Notes

    • Make a small quantity of batter and finish it within a day or two. 

    This post is part of the theme #TimeForDoasatHW at Healthy Wellthy Cuisines group. Here are the other dosa varieties by co-bloggers

    If you have liked this post, do share it further.  Do pin it for future reference.

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  • Zucchini Paratha / Thepla | Guest Post Series

    Zucchini Paratha / Thepla | Guest Post Series

    Zucchini Paratha is a tasty and healthy flat bread. It is ideal to treat fussy kids. This is another variety of thepla which  is ideal for lunch, breakfast or one can even pack it in the box.  (more…)

  • Aloo matar paratha | Potato and Pea Paratha

    Jump to Recipe Print Recipe

    Aloo Matar Paratha | Potato and pea paratha is a tasty and filling breakfast. The goodness of fresh green peas along with onion and other spices makes it delectable. (more…)