Monday, July 16, 2018

RAJASTHANI KHOBA ROTI / KHOOBA ROTI


Rajasthani Khoba Roti or Khooba Roti is a thick flatbread made with whole wheat flour. Khoba roti may look a bit complicated to you from the appearance, but it is very simple to make. Traditional way to cook this roti is to cook it on a charcoal sigri. but since we do not have those now-a-days we have to make on a tawa and then finished on the flame directly.
Khoba Roti has a nice crisp outer layer and soft inside. It goes well with almost all the spicy curries, chutneys and pickles. Traditionally it is made simple with just the addition of salt, ghee and ajwain / cumin. But some people like to add few more ingredients like garlic, kasoori methi etc etc for variation.

Ingredients:
Wheat flour .... 1 cup
Desi ghee ....... 1 tbsp (to add while kneading)
Salt ............... to taste
Ajwain seeds ... 1/8 tsp
Cumin seeds .... 1/8 tsp
Desi ghee ........ as needed to brush on top

Method:

Mix together all the ingredients in a large plate or a bowl.









Knead with sufficient water to make a soft dough. Cover it and set aside to rest for 15 minutes.








Now take the entire dough and roll out into a thick roti.









Heat a tawa and transfer the roti on to it.









Pierce with a knife and roast it on one side for half a minute. Piercing helps in cooking the inside part well.










Flip the side and close the gas. Pinch the roti with your fingers to make depressions on it all over.








Now light the gas and roast the other side carefully.










When it is 3/4 th done, roast it over the direct flame using tongs.









 Turn it around to roast evenly .You get the best results when done on charcoal. Remove it in the serving plate and brush ghee generously on it.

Thursday, July 12, 2018

METHI CHICKEN / METHI MURGH / FENUGREEK CHICKEN


Here is a simple and delicious chicken curry with the flavours of fresh methi leaves and spices.. It can be served with rotis or rice.

Ingredients:
Chicken .... 500 gms
Onion ........ 2 cups (finely diced)
Green chillies .. 2
Methi leaves .... 1 cup
Coriander leaves .. 1/4 cup
Ginger ............. 1 tbsp (grated)
Garlic .............. 2 tbsps (crushed)
Tomato ............ 1 (cut into cubes)
Yogurt ............. 1/2 cup
Coriander powder .. 1 tsp
Cumin powder ....... 1/2 tsp
Turmeric powder ..... 1/4 tsp
Garam masala powder .. 1/2 tsp
Salt ...................... to taste
Oil ....................... 6-7 tbsps

Method:

1. Heat oil in a pan and add the ginger and garlic.








2. Add the methi and coriander leaves. Saute a little.









3. Now add the finely diced onions and saute till translucent.









4. Next add the tomato cubes and cook until they are soft.









5. Tip in the chicken pieces.








6. Stir fry for 7-8 minutes.









7. Add salt, coriander powder, cumin powder and turmeric powder..









8. Stir to mix adding 1 cup of water. Cover and simmer for about 15 minutes.








9. Now open the lid and add the whisked yogurt.









10. Stir immediately to avoid curdling.









11. Finally add the garam masala powder and simmer for few more minutes until done.








Keep the consistency of the gravy to your preference. Dish it out and serve.

Monday, July 9, 2018

YOGURT MASALA BREAD


This is a very tasty and easy breakfast dish and you can use your leftover bread slices too.

Ingredients:
Bread slices ... 6
Yogurt ............ 1 cup
Onion ............. 1 (finely chopped)
Green chillies ... 1-2 (finely chopped or slit)
Ginger ............... 1 tsp (grated or minced)
Mustard ............ 1 tsp
Cumin seeds ..... 1 tsp
Asafoetida ........ 1 pinch
Curry leaves ... few
Coriander or mint leaves .. handful
Turmeric powder ... 1/4 tsp
Coriander powder ... 1 tsp
Cumin powder ..... 1/2 tsp
Salt ............. to taste
Oil ............. 3-4 tbsps

Method:

1. In a pan heat the oil and add the tempering ingredients.









2. When they crackle add the onion, green chillies and ginger.








3. Saute for a minute.









4. When the onion is translucent add the spice powders and salt.









5. Saute them a little.









6. Now reduce the flame and stir in the whisked yogurt.









 7. Keep stirring so that the yogurt does not curdle. Add some coriander or mint leaves.








 8. Now tip in the bread cubes.









9. Stir carefully to mix the masala and bread.









10. Cover the lid and keep on dum for 2 minutes.








11. Garnish with mint or coriander leaves and serve hot.

Friday, July 6, 2018

GARLIC BREAD KNOTS ( Eggless Recipe)


Try out these home made eggless bread knots with the flavour of garlic in each bite. They are so light, fluffy and soft in texture. You can enjoy them for breakfast or as a snack at tea time.


Ingredients:
APF / maida ...... 2 cups
Dry yeast ........... 2 tsps
Sugar ................. 2 tsps
Salt ................... 1 tsp
Garlic powder or freshly crushed garlic .. 1 tsp
Pizza seasoning ........... 1 tsp
Olive oil ..................... 1 tbsp
Ghee .................... for brushing the buns


Method:

1. Take the flour in a bowl. Make a well and spoon the yeast and sugar in it. Add salt, garlic and olive oil on the side.









2. Pour lukewarm water on the yeast and mix well.









3. Knead to make a soft dough. Knead it for 2 minutes.









4. Cover it and set aside in a greased bowl for rising. It takes about 1 hour in summer and more time in winter.









5. Knock out the air bubbles from the risen dough and knead it lightly.










6. Remove it on to a floured surface.










7. Roll it out like a cylinder. Cut out desired size pieces using a sharp knife or thread.






8. Roll each portion into a thin rope .






9. Fold it carefully in the shape of a knot.







10. Place them on a greased baking tray or butter paper leaving little gap for rising.






11. Keep the tray inside the oven or covered well allowing the knots to rise for about 30 - 40 minutes.






12. Brush the knots with melted ghee and sprinkle the pizza seasoning over them.






13. Bake them in a pre-heated oven at 250 C for about 15 - 17 minutes or until done. 








Note: The baking time may vary depending on the size of the oven. So keep checking.

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