Evergreendishes

Category: rotis

  • 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 !

     

  • Multi-millet Thalipeeth

    Multi-millet Thalipeeth

    Jump to RecipePrint Recipe

    Multi-millet thalipeeth is a healthy twist to the usual one. Different flours are mixed to make a delectable flatbread. It is ideal to serve for breakfast, lunch or dinner.

    Thalipeeth is one of the popular recipes from South India. Different flours or at times, only rice flour is mixed with coconut  and spices. It is then  kneaded to a soft dough and  patted into a thin flatbread  on a sheet and roasted. It is crispy and tasty. With the increasing importance of millets, we are destined to add them in umpteen ways. We usually mix jowar flour along with rice flour and a little gram flour. But here, I had a packet of multi-millet flour and have used it.  Multi millet thalipeeth is a healthy twist to the usual one made with rice flour. It is ideal to serve for breakfast or lunch.

    Mixed millet flour is easily available in the super markets. Otherwise, you need to mix equal quantity of finger millet, foxtail millet, kodo millet, pearl millet and little millet along with a little quantity of amaranth. The seeds are usually washed, dried and then finely powdered.

    The other millet recipes that I have on blog are ragi dosa, ragi idli, bajra roti,

    multi millet thalipeeth served with a dollop of butter and chutney
    multi millet thalipeeth

    Ingredients:

    • 2 cups mixed millet flour                1 cup= 250ml
    • 1/3 cup rice flour
    • 1 tablespoon fresh coconut
    • 3 green chilli
    • 1/2 teaspoon cumin
    • 1 carrot grated
    • 2 onion
    • 1/2 cup fenugreek leaves (fresh)
    • salt
    • water
    • oil for greasing

    Method:

    1. Grate carrot, cut onion into pieces. Cut and wash the fenugreek leaves.
    2. Grind coconut, green chilli and cumin to a paste.
    3. In a wide bowl, add the multi-millet flour and rice flour. Put the grated carrot, onion, methi leaves, ground paste, salt and mix them together.
    4. Put water little at a time and mix to a dough. The dough is softer than the chapathi dough.
    5. Take parchment paper, grease with a little oil. Take a lemon sized ball and pat it slowly with the tip of the fingers to a circle. Spread it slowly into a thin roti
    6. Heat a skillet. Put it on the skillet and allow to cook. Once, it is slightly cooked, the parchment paper can be removed.
    7. Flip to the other side and allow to cook for sometime.
    8. Once it is done, serve hot with coconut chutney.

    Take a tip:

    • Increase the quantity of chilli, if you want it spicy.
    • Adding of fenugreek leaves is optional. It gives a good taste but must be added in small quantity.
    • Instead of fenugreek leaves, use fresh coriander leaves.
    • Quantity of rice flour used may be increased to half a cup.
    • If you do not have multi-millet flour, take jowar flour and mix it with rice flour. A little gram flour may be added to it.

    multi millet thalipeeth served with a dollop of butter and chutney
    Jayashree

    Multi millet Thalipeeth

    Multi-millet thalipeeth is tasty and ideal as breakfast or lunch menu. It is usually served hot with cocnut chutney.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Servings: 12 thalipeeth
    Course: Breakfast, brunch, lunch
    Cuisine: Indian, karnataka
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 cups mixed millet flour
    • 1/3 cup rice flour
    • 1 tablespoon fresh coconut
    • 3 green chilli
    • 1/2 teaspoon cumin
    • 1 carrot grated
    • 2 onion
    • 1/2 cup fresh methi leaves
    • salt
    • water for mixing
    • oil while making thalipeeth

    Equipment

    • skillet
    • parchment paper
    • wide bowl
    • small bowl
    • wide plate

    Method
     

    1. Grate carrot, cut onion into pieces. Cut and wash the fenugreek leaves.
    2. Grind coconut, green chilli and cumin to a paste.
    3. In a wide bowl, add the multi-millet flour and rice flour. Put the grated carrot, onion, methi leaves, ground paste, salt and mix them together.
    4. Put water little at a time and mix to a dough. The dough is softer than the chapathi dough.
    5. Take parchment paper, grease with a little oil. Take a lemon sized ball and pat it slowly with the tip of the fingers to a circle. Spread it slowly into a thin roti
    6. Heat a skillet. Put it on the skillet and allow to cook. Once, it is slightly cooked, the parchment paper can be removed.
    7. Flip to the other side and allow to cook for sometime.
    8. Once it is done, serve hot with coconut chutney.
    9. Take a tip:
    10. Increase the quantity of green chilli if you need it more spicy.
    11. Fenugreek leaves is optional, it gives a good taste. One can use fresh coriander leaves too.
    12. Quantity of rice flour may be increased to half a cup.

    Notes

    ncrease the quantity of chilli, if you want it spicy.
    Adding of fenugreek leaves is optional. It gives a good taste but must be added in small quantity.
    Instead of fenugreek leaves, use fresh coriander leaves.

    Pin Multi Millet Thalipeeth to a Healthy Recipes Board on Pinterest:

    Multi millet thalipeeth served with a dollop of butter and green chutney.
    Multi millet thalipeeth

    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.
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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


    If you have liked this , do share it with your family and friends. Do make it and don’t forget to take a picture, tag @foodiejayashree on Instagram or @evergreendisheson Facebook

    shhhhh secret cooking challenge
    shhhhh secret cooking challenge

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  • Mint paratha / pudina paratha in steps

    Mint paratha / pudina paratha in steps

    Have you ever tried making mint paratha? If not, do give a try to it. They are aromatic and refreshing. The smell of mint leaves can never be locked, it spills everywhere. No need of any accompaniment, you can serve it with curds and pickle.

    Last year, I was going through Tarla Dalal vegetarian cook book and it was then I found this mint paratha. Since then, I have made it many times.

    My other flat bread recipes methi paratha  spicy methi parathas restaurant style roti

    mint paratha
    mint paratha

    Mint paratha, pudina paratha

    Ingredients:

    • 2 cup wheat flour
    • 1 cup mint leaves
    • 1 teaspoon ajwain
    • salt to taste
    • 2 teaspoon chilli powder
    • 1 teaspoon oil
    • water for kneading
    • wheat flour for dusting
    • oil for roasting

    Method:

    1. Separate the leaves, wash and dry them
    2. Chop them finely.
    3. In a wide bowl, mix the ingreients.
    4. Add little water and knead to a soft dough.
    5. Keep it aside for ten minutes.
    6. Take a ball of the dough.
    7. Roll into a circle of 4 inch diameter.
    8. Smear a little oil and dab some flour.
    9. Fold it into pleats, from one end to the other.
    10. Now, enclose it into circular shape.
    11. Dust it with some flour and roll it.
    12. Heat a skillet, put the rolled paratha on it.
    13. After a few seconds, flip it and apply oil
    14. Turn it to the other side and smear oil. It should be well roasted.
    15. Serve with curds or pickle.

    mint paratha
    mint paratha

    mint leaves
    mint leaves

    ingredients
    ingredients

    dough
    dough

    balls of dough
    balls of dough are rolled, pleated and then made into a circular shape.

    rolled into circular
    rolled into circular, Roll it further.

    on the skillet
    on the skillet

    mint paratha being cooked
    mint paratha being cooked

    mint paratha
    mint paratha

    mint paratha
    Evergreendishesdev

    Mint paratha, pudina paratha

    Mint paratha or pudina paratha is tasty and ideal for lunch box. It is served with pickle or curd usually.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 8 parathas
    Course: Main Course
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 2 cups wheat flour
    • 1 cup mint leaves
    • 1 teaspoon ajwain
    • 2 teaspoon chilly powder
    • salt to taste
    • 1 teaspoon oil
    • wheat flour for dusting
    • oil for roasting
    • water for kneading

    Method
     

    1. Separate the mint leaves, wash and pat dry.
    2. Chop the leaves.
    3. Put the ingredients in a wide bowl and mix well.
    4. Knead it to a soft dough with little water.
    5. Keep it aside for ten minutes.
    6. Take a ball of the dough.
    7. Roll it into a circle of diameter 5 inch.
    8. Smear some oil and dab a little flour. Fold it like a pleat from one end to the other.
    9. Then, make it into a circular shape.
    10.  Roll into a circle. 
    11. Heat a skillet.
    12. Put the rolled paratha on to the skillet.
    13. Flip it to the other side, smear oil and back again to the original side.
    14. Let cook until brown spots are visible.
    15. Serve hot with pickle or curds.

    mint paratha
    mint paratha

     

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  • Methi Paratha

    Methi or fenugreek leaves make tasty dishes, despite being good for health.Hence, one can include it regularly in their diet. They can be used in a wide variety of dishes. Methi parathas are tasty and make great snack for the lunch box. I had earlier written of one kind of it. Here is another variety.
    (more…)

  • Spinach Paratha

    Have you tried making parathas of spinach? Its tasty, healthy and makes a good snack for the lunchbox.

    The ingredients that you need are

    2 clusters of spinach

    1 inch of ginger

    3 green chillies

    4 cups of wheat flour

    1 tsp of oil

    a pinch of turmeric

    salt according to taste

    healthy and tasty
    healthy and tasty

    Method:

    Blanch the spinach leaves. When cool, blend it with green chillies and ginger with a little water.

    Put the paste in a bowl. Add salt,oil and turmeric powder to it.  Mix as much wheat flour the paste can hold . Make it into a thick consistency. Keep the dough aside for ten minutes.

    Roll into chapatis and roast on both sides with oil.

    Serve with coconut chutney or curds.

    You can find the coconut chutney here:

    www.evergreendishes.com/2014/02/24/coconut-chutney

     

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