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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Too often we underestimate the power of a touch, a smile, a kind word, a listening ear, an honest compliment, or the smallest act of caring, all of which have the potential to turn a life around. And these small small things bring lot of comfort and smiles in life ....I often feel if somebody understood these emotions then it can make a marked difference in their life,....life will be more comfortable and lively ....
I always wanted to bring these emotions in life and explain the value to my kids....today I am sharing a recipe of an Indian flat bread 'Tandoori Roti '. Making Tandoori roti at home is very simple ....just knead a nice soft dough by adding all the ingredients and follow the recipe below
2.5 cups whole wheat flour/atta
½ tbsp oil
1 tsp salt or add as required
¾ to 1 cup water for kneading or as required
some ghee or butter for spreading (optional)
sieve the whole wheat flour along with 1 tsp salt in a bowl or a large plate. you can also mix the flour and salt together.add 1 tbsp oil.then add ¾ cup to 1 cup water.
Mix everything and gather the mixture to begin kneading. knead to a smooth, soft and supple dough.
make small to medium sized balls from the dough.
now on a rolling board, flatten a dough ball and sprinkle some flour on it.
roll it into a small to medium sized round.
Tava or griddle method:
After you are done rolling the roti, spread water evenly all over the roti. you can use your fingers to spread water or use a pastry brush.
place the roti, watered side down on a hot griddle, use a cast iron tava/griddle. I will not recommend Non stick as the roti will fall off in the next steps. as soon the roti, gets heated up, you will see huge and sometimes even large bubbles on the roti. Allow to cook for a minute on a low to medium flame.
now carefully hold the tawa upside down on the flame. the flame has to be on low to medium or else the roti might get burnt.
rotate the tava for even roasting. when done take roti out of tawa. The tava will have a few bits of cooked roti, which you can scrape off.
spread some butter or ghee on the tandoori roti.
Take a fire proof wired rack and place it on a low to medium flame.
place the roti on the rack.when you see bubbles appearing, flip the roti. you will see a few brown black spots on the roti. cook the other side now.
flip again and you will the second side cooked well enough.
flip once more for an even cooking.
lastly flip again. the whole roti has to be cooked well.
keep the roti in a roti basket or casserole. take some butter or ghee to spread on the roti.
spread the butter or ghee evenly. if you want you can skip the butter or ghee.
serve tandoori roti hot with any dal, vegetable or paneer curry.
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…