SOFT ROTI ( SOFT BREAD)

Ingredients:

Whole wheat flour 2 cupsSalt 2 pinch
Extra flour for rolling

Preparation:

Add the salt to the wheat flour. Make a small hole in the middle of the
flour and pour 1 cup of water and start kneading . Knead to
make a soft dough. Cover with a moist cloth and keep aside
for 15 to 20 minutes. Divide it into equal size balls, about
1 1/2 inches in diameter. Flatten the balls with a rolling pin into round discs approximately 6 to 7 inches in diameter.
Heat the "tava" . Now put the roti on a hot tawa.
first cook one side. it should be less than half cooked or
one-fourth cooked turn and cook the other side. this should be
a little bit more cooked than the first side.now small bubbles
start forming on the roti that means it is getting cooked.O
nce the bubbles visible the roti is ready to put direct on
fire or you may use roti grill.
Now hold the roti with a grill and keep the first side which
was cooked, directly on fire. the roti will start to puff.
Turn and keep the other side on fire. the roti will puff more.
avoid burning the rotis and also don’t overdo it as roti will
not be soft and will become crisp and hard like papads.
Serve hot if you cannot serve them hot, then you can keep them in
a casserole with
wrap them up in a kitchen towel.Like this method you
may keep them soft for a long time.

Soya kebbab

Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water. Wash plantains with skin trim the tip and stem. Boil plantains with excess water and remove the skin, cut and grind into roughly without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough. Keep this in refrigerator for 10 minutes. Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the

This is my favorite form of chicken curry, not only because it tastes great but also because it requires very little work in the kitchen. Additionally, I always choose nutritious recipes based on what my family requires. Here is my version of healthy saffron chicken curry...... Ingredients...... 1 bowl thick warm milk 1 pinch of saffron 1 Cup milk powder 1 tblsp Green chilli paste(spicy) 1 tbsp GG paste 1 tsp Fresh grounded garam masala ¼ tsp Turmeric powder ½ Cup malai ½ Cup desi ghee Salt to taste Preparations...... Take warm milk add saffron mix well cover and keep for later use. Churn the malai keep aside. Wash and trim off any excess fat from the chicken drumstick, this will not only enhance the flavor but also help the chicken cook more evenly. Keep in a mixing bowl. Now first add salt and turmeric powder give a nice massage and rub the salt turmeric into the chicken slits. Now add milk powder, GG paste, garam masala,green chilli paste ( before that you must rub

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s

A PINCH OF HING

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