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. |
No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa. Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation.... Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy. On the same kadh