Tandoori Roti at Home

This is a very popular Indian roti and  is traditionally prepared in a Tandoor.. Without tandoor at home, still we can cook this roti on our regular stove.  

Ingredients : 

• All Purpose wheat flour or maida
•  ¼ tsp of baking powder
•  Salt ( as per taste)
•  Water to knead 

Procedure:

1. First take all purpose flour in a mixing bowl.
2.  Now add salt and baking powder & mix well.
3.  Add little water and knead to smooth dough.
4.  The dough should not be thick, it should be soft & smooth.
5.  Now make the small balls of the dough.
6.  Dip the ball in the flour & give shape like regular roti.
7.  Turn on the flame.
8.  Heat the cooking wire on medium flame.
9.  Place the roti over it.
10.  Cook it on one side in direct flame.

 
11.  Once the small bubbles appear over the surface, turn it on other side
12.  Repeat the process, it will get cooked within 2 minutes.
13.  Now remove the roti from the flame.
14.  The delicious Tandoori roti is ready.
15.  Serve hot with any curry of your choice.

 

Tasty Fried Rice

Arrange the following ingredients before starting the preparation:

Ingredients :

·       2 cups of  rice

·       5 ½ cups of water

·       1 red capsicum

·       1 yellow capsicum

·       3 red chilli

·       6-7 fresh curry leaves

·       2 medium sized onion

·       1 medium sized bowl full of  green peas

·       1 elaichi

·       1 tsp shahjeera

·       Salt ( according to your taste)

·       2 tbsp of  refined oil

 

 

Procedure :

1. Take a deep round bottomed vessel and keep rice into it.
2. Wash the rice in the vessel.
3. Now , pour water in the vessel and boil the rice on medium flame.
4. When the rice get boiled ,drain the remaining water and keep it aside for   cooling. So that, the rice gets cooled completely.
5. Take a deep bottomed non-stick pan and heat it on medium flame.
6. Now pour oil into it, when the oil gets heated.
7. Put shahjeera in the pan and heat it.
8. Then, put chilli, elaichi and curry leaves in the pan .
9. Put onion in the pan and stir it.
10. When the color of onion gets light brown.
11. Add green peas, yellow capsicum and red capsicum in the pan.
12. Add salt according to your taste and stir continuously.
13. When the mixture gets fried add the boiled rice in the pan.
14. Mix well the rice and mixture .
15. Serve hot.

 

Chawal ka kheer

Chawal ka Kheer is a very popular dessert cooked in every auspicious occasion. It is made with rice, full cream milk, sugar, cardamom powder, lots of dry fruits and saffron. It is served during  meal or alone as a dessert.

 

Ø Ingredients:

• ¼th cup long grain rice (washed and drained)   
• ½ litre milk.
• 2 cardamom (powdered)
• 2 tsp almonds (crushed)
• 2-3 threads of saffron
• 7-8 tsp sugar or as desired. 

Ø Procedure:

 

1. First take a thick bottomed non-stick pan.   
2. Heat the pan on medium flame.
3. Then, pour milk into the pan.
4. Now, boil the milk.
5. Add rice and sugar to the milk into the pan.
6. Then, add cardamom powder, crushed almonds, threads of saffron.
7. Now, stir continuously and cook the rice till it gets soften.
8. When the rice becomes soft, remove the pan from heat.
9. Serve the kheer hot or chilled as desired.

 

 

Lauki (Bottle Gourd) ka raita

Raita is one of the main side dish . The bottle gourd raita is not very famous, but it's a perfect combination that goes very well with any stuffed parathe. Lets explore a simple receipe to make this delicious raita.

Arrange the following ingredients before starting the actual preparation: 

Ingredients:

• Bottle gourd -1/2
• Curd - 2 cups
• Roasted cumin powder – ½ tsp
• Turmeric powder – a pinch
• Sugar – ½ tsp
• Salt (according to your taste)
• Cooking oil – 1 tbsp 

Ø  For tadka:

• Black mustard (rai) – ½ tsp
• Cumin seeds - ½ tsp
• Red chilli - 2
• Green chilli - 1
• Ginger (finely chop) – ½ tsp
• Fresh Curry leaves – 7-8
• Asafetida (hing) – a pinch
• Oil – 1 ½ tbsp 

Procedure :

1.     First scrub the outer skin of bottle gourd.

2.     Then wash it and grate finely.

3.     Now, squeeze out the juice* and keep the grated bottle gourd in a vessel.

4.     Take a non-stick pan and heat it on medium flame (temperature).

5.     Now pour oil into the pan and heat it on low flame.

6.     Put grated bottle gourd into the pan and keep stirring for 5 mins.

7.     Then add turmeric powder to it and stir properly. If  the grated bottle gourd gets dry, then sprinkle bottle gourd juice into the pan.

8.     On the other side, take a glass bowl and pour curd in it.

9.     Add sugar and salt to the curd in the bowl.

10.    Now take a frying pan and heat it on medium flame.

11.   Put jeera in the pan and roast it.

12.   When the jeera gets roasted , cool it and grind it.

13.   Now add jeera to the curd, mix well and keep aside.

Ø For tadka :

 

1.     Take a non-stick pan and heat it on medium flame.

2.     Pour oil in the pan and heat it.

3.     Put black mustard in the heated pan.

4.     When it starts sprinkle, put cumin seeds and curry leaves in it.

5.     Now add red chilli, green chilli and ginger in it and fry it.

6.     Then add a pinch of asafetida in it.

7.     Fry it for 5 minutes and cool it.

8.     Mix the grated bottle gourd and tadka to the curd.

9.     Mix well and chill it.

10.   Serve the raita chilled. 

*Juice : Keep the juice in a bowl. It can be used while frying grated bottle gourd. If it gets dry, then sprinkle the juice over the dry grated bottle gourd.

 

Besan ki Kadhi-Bari

Kadhi bari is one of the main Bihari cuisine. The fried soft dumplings made of besan (gram flour) are cooked in a spicy gravy of yoghurt (curd) and besan. It goes well with plain rice and salads of tomato and onion, and pickles.

Arrange the following ingredients before starting the actual preparation:

Ingredients -

For Kadhi :

•  4 tsp besan  
• 500 gm yoghurt (curd)
• 1 ½ cup of water

 For Tadka:

•   ½ tsp rai (Black Mustard)
• 7-8 fresh curry leaves
• 3-4 red chilli
• ½ tsp turmeric powder
• 1tsp garlic paste
•   Salt (according to your taste)
• 1 tbsp cooking oil

 For pakoda :

• 150 gm besan
• 1 tsp of turmeric powder
• Salt
• A pinch of baking soda
• Water (to make batter)
• 300 ml of cooking oil

 Procedure : 

 For pakoda: 

1.  Take a glass bowl and put 150 gm of besan in it.
2.  Now add turmeric powder and a pinch of baking soda to the besan.
3.  Add salt according to your taste.
4.  Pour water in the bowl and mix well the mixture.
5. Keep bowl aside for half an hour.
6. After half an hour, take a thick bottomed frying pan.
7. Keep the pan on medium flame (temperature).
8. Pour oil in the pan and heat it for some time.
9. Put small portions of batter in the oil to make pakodas.
10. Take the pakodas out of the pan and keep in a plate.

 

 For tadka:

1. Take a deep bottomed non-stick pan and heat it on medium flame.
2. Pour oil in the pan and heat it.
3. Then put rai in the pan.
4. When the rai starts splitter, then put curry leaves and red chilli in the pan.
5. Now add garlic paste, turmeric powder and salt.
6.  Fry the mixture on low flame.

For kadhi:

1. Take a glass bowl and put besan in the bowl.
2. Add curd and water to the besan.
3.  Mix well the mixture of besan and curd.
4. Now, pour the mixture of besan and curd in the tadka.
5. Mix it properly and let the mixture boil for 5 minutes on low flame.
6.  When it gets boiled, then take out the mixture in a casserole.
7. At the time of serving, add pakodas to the kadhi.