An interesting food blog with some creative recipes and fusion of indo western food , you will find very interesting Indian curries as well as breads with a little difference. You will definitely love to try my 20 years of food experience ,As a mother of two grown ups I always appreciate healthy food with a tasty twist to serve at dinning table .
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Being brought up in Rajasthan I saw people making these roti in villages we use to call it Angara roti or jadi roti only but I got to know this name 'Khooba roti' while watching a popular cookery show on T.V ....memories took me to those old days when we all five friends used to sit together and aunty (one of my friends mom ) use to prepare these hot crispy rotis with special gatte ki sabji. I simply love the flavors, it’s pretty much mild and simple though… I obviously watched her making it regularly, so refreshed this technique!!! And just gave it a shot…
But believe me, it turned out to be so soft inside and crisp outside. Also, it added an extra star in a complete meal with gatte ki sabji and Mixed Dal (Methi flavored)!!! I strongly recommend you to try out this one…
HOW TO MAKE KHOOBA ROTI
2 cups Wheat Flour
2 tbsp Semolina
1/2 tsp Ajwain
1/8 tsp Baking Soda
A pinch of Hing
Salt, to taste
2 tbsp Oil
STEPS TO FOLLOW:
FOR DOUGH :
1. Take all the ingredients in a big mixing bowl and mix them well.
2. Knead a hard dough by adding lukewarm water as required.
3.Cover with a lid and keep it aside for half hour.
For Roti :
1. Divide the dough in 6 equal portions and roll them out to make a thick 6-7″ diameter Roti / bhakhri.
2. Arrange it on a flat griddle with lowest flame and pinch all over on top surface (like shown in image).
3. Once the bottom surface is golden brown n crisp, flip it over.
4.Cook it for 1-2 mins and then cook it on direct flame on both the sides, specially pinched one.
Spread a dollop of ghee generously in indentations.
Indian sweets are incomplete without Bengoli sweets . Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among both Hindu and Muslim Bengalis to distribute sweet during festivals. The sweets of Bengal are generally made of sweetened cottage cheese (chena), unlike the use of khoa (reduced solidified milk) in Northern India. Some important sweets of Bengal are ... Shôndesh, roshogulla, chena ladoo, chum chum etc. etc. Bangoli sweet preparations are not very difficult but little tricky just follow steps properly and you will get wonderful results. Chena murki is one of them ,Chena murki is a Bengali sweet, which has coatings of sugar on it. Preparation of chena murki is very easy and less time taking. The ingredients that are the requirements of chena murki recipe are very basic and are mostly available at homes. The sweet is in the shape of cubes. Chena murki recipe is very simple and this sweet can be prepared easily by foll…
Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms.Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery. This creamy version from Punjab is one of our favourites. This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…