Phulka Rotis

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This was one post which I thought was not needed. With present day lifestyle rotis / chapatis have become a staple diet for many people . Earlier Rotis were staple to Northern Indian food as Rice was for South Indians,but off late its staple across most house holds..Requests from a lot of my friends came in asking how to make soft rotis and also about the puffing up.So I thought I should be posting the recipe for my friends.

Phulka Rotis are the oil free version of where the dough after rolling it is cooked on an open flame which helps in Puffing up of the roti.This puffing is known as "PHULNA " in Hindi and hence the name "Phulka Roti"

Preparation Time : 10 mins
Resting Time for Dough : 20 mins
Cooking Time : 2 mins per roti
Serves : Makes about 8-10 rotis


 

Lachha Paratha / Whole wheat Flakey Flat Bread

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We all love to order this Lachha Paratha when we dine out. But have you ever given a thought ,of making it at home? I have always wondered and stayed back even from the thought of experimenting it at home thinking it will be a complicated process to get the flaky layers. Must tell you,I was proven wrong when I made an attempt to make it at home. First time I tried and Viola!! it was great.. nice flaky paratha with mild crispness here and there.
Thanks to Sanjeev Kapoor's show on the television which motivated me to try this at home.I am sure you will also to try this recipe and enjoy the restaurant flavor in the comfort of your home.
I served this lachha paratha with a mix vegetable kurma ,but you can serve it with a choice of your favorite curry / gravy.

Preparation Time : 10-15 mins
Cooking Time : 4- 5 mins per paratha
Serves : makes about 8-9 parathas


Baingan Bharta / Mashed Eggplant Gravy

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Baingan Bharta , Baingan ka Bhurta or Baingan Da Bharta whatever you call it,all it means is a mashed eggplant in a tangy spicy gravy . A very popular dish in Northern India and a favorite in almost every house hold.The eggplant is grilled  over direct flame or  charcoal to infuse a smoky flavor into the gravy. The outer skin of the grilled eggplant is peeled off and mashed cooked with cilantro,red chilli powder,onion turmeric,onions to a perfect gravy.
Served with any Indian Flat bread like rotis / parathas also goes well with Naans / Kulchas.
Kids generally do not relish eating brinjal/eggplant,but this way we can make the children eat as they cannot make out what vegetable has gone in.

Preparation Time : 10 mins
Cooking Time : 20 mins
Grilling Time : 20-25 mins
Serves : 3-4