Onion Kulcha

I tried preparing these tasty Onion Kulchas with my MIL, along with some Onion Parathas. Got the recipe from ChefInYou. Trust me, though people shy away from All Purpose Flour, it tastes better....

Shallot Masala Paratha

This week's Blog Hop Wednesday, Im paired with Sangeetha of Spicy Treats. There were a lot of dishes on the probable list and on random I chose Onion Masala Paratha(May be I wanted to try a different bread variety). Last week we had prepared some Onion Stuffed Kulchas, but this was totally different and the spices literally took the paratha to a new high. Its less messy as well, no stuffing necessary!!

Rumali Roti

I was always awed when I used to see chefs flipping those huge rumali rotis in air and landing it perfectly on the upside down kadai. When ever we visit VV Puram I make sure I have the rumali roti and chana from one of the vendors. I wanted to try it once, to check if its worthwhile to prepare it at home!! Yes it definately is. You get the same soft thin rotis!!!

Rajasthani Jaadi Roti

Whenever I think of Rajasthani cusine, the first thing that comes to my mind is Dal Baati-Churma. Nothing else can ever top the list. When I visit Rajdhani in Forum mall, I make sure I have this yummy delicacy. But this is not about Dal Baati or Churma, its another interesting pinched roti I tried from Pinks Recipe Dairy for Blog Hop Wednesday. I have never ever heard of this word any where. Even in any rajasthani restaurant I have been to. Interesting to pinch roti's and get a totally different kind of texture. Many thanks to Radhika for creating this forum, and help realize different stuff from varying origins.

Cheezy Onion Hot & Roll

All around KL, you have these Hot & Roll tuck shops. For shopaholics, I guess its the best place to grab a roll in 2-3 minutes and continue the shopping spree ;) Being vegetarians, it really gets tough to identify a tuck shop which sells atleast one veggie dish, apart from fries!! We got attracted by this hot&roll shop and tried their Double Cheese Onion Parantha. Its drool worthy!!So next time when I had some paranthas left over, I tried this roll recipe and whoof, all the old paranthas were gobbled!!!!

Kerala Parota

Its a flaky flat bread made using maida. Its crispy and soft at the same time. Its sinful as well, I dont even remember the last time when I used up so much of oil for anything. My brother always is a huge fan of these parotas. My BILs say when at Saravana Bhavan the parota is irresistible. Try it with a nice kurma or a salna, it feels heavenly!!!

Cheesy Carrot Kati Roll

Kati rolls are yummy on-the-go snacks. We had planned a movie nite at home, and needed something easy to munch on, rather than a fussy plate. So I prepared the stuffing and the rolls ahead of time and microwaved them!!!

Channa Bhatura

Channa Bhatura, the famous dish - I always tried it at a hotel or road side eatery. That biiiiig bhatura with a cup of channa, sliced onions and lemon!!! Never had the guts to try at home, until very recently. Maida and oily bhature - what would be the outcome blah blah. But, I always am excited to cook when people are invited. Something special should definitely be on the platter. So I tried out this mouth watering dish.

Kothu Chapathi

This is my second post on Blog Hop Wednesday and Im sure having fun reading about lots of people and different recipes they post. This week I was hopping to SimplySensationalFood. I went through lots of recipes and had decided on one. Keeping it secret, coz I will be hopping onto her profile later this month once again and am going to prepare the one I initially chose(fingers crossed). I had to make this last minute switch, coz I was left out with lots of chapathis yesterday and I hate wasting food. I always was in awe of kothu parota which is so famous in road side stalls, now you get them in hotels as well. So when I saw this Kothu Roti recipe on simply.food, I thought I will make this one day. Im posting the recipe coz I made some tweaks!!!

Ingredients
Chapathi - 4
Mixed Veggies - 2 cups (capsicum, carrot, potato, sweetcorn, peas)
Onion - 1
Tomato - 1
Red Chili Powder - 2 tsp
Pav Bhaji Masala - 2 tsp
Chopped Coriander - a handful
Lemon Juice - 2 tbsp
Salt to taste
Oil for cooking

Method
Heat oil, add shredded chapathis and cook till they are slightly crispy. Keep it aside
Heat oil in a pan, add onions and saute till golden brown.
Add chopped potato, carrot, capsicum, tomato, corn, peas and stir fry till cooked.
Add red chili powder, pav bhaji masala, salt and cook till the spices have mixed well with the vegetables.
Add the chapathis and mix well. Add lemon juice and switch off heat.
Garnish with coriander leaves and serve hot with any raitha.

Bon Appetit!!
Rudra

Lacha Paratha

We usually have phulkas for dinner. They are light. I was wondering, what am I doing wiling away time. Nothing at all. So today instead of phulkas I tried Lacha Paratha. So googled a few recipes but found maida everywhere. So I decided to make these wheat flour parathas. Though they dont puff up like the maida ones, it was great. It took me sometime to get the layer proper!!!

Ingredients
Wheat Flour - 3-4 cups
Gingelly Oil - 5 tbsp
Ghee for topping
Salt to taste
Water for the kneading

Method
Mix wheat flour, salt, gingelly oil, and adding water knead into a soft and smooth dough. Keep it aside covered by a muslin cloth for 15-20 minutes.
Divide the dough into small balls(use more dough than a normal chapathi).
Flatten into a thin chapathi, a bigger one.
Apply ghee or oil on top of this and start folding like a thin paper fan or a sari pleat.
Roll the gathered dough like swiss rolls. Set it aside in a air tight container for 15-20 minutes.
Press the swiss rolls vertically and using the rolling pin, make it flat. Dont apply too much pressure, the curls will go off and become like a normal roti.
Heat a tawa, place the paratha, and flip in 30 seconds. Add ghee and flip again to add ghee on the other side.
Cook till golden brown and serve hot. It tends to get kadak when it gets cold, and it would be a great exercise for the teeth!!

Bon Appetit!!
Rudra

Phulkas

Many a people who come home for dinner repeatedly ask my MIL, how do you make such soft and fluffy phulkas. My experiene with phulkas hasnt been that bad as i envisaged. But I have definately tried and tried to make it better with time. When I used to stay alone I always had these weekend parties at home, where I made some 40-50 phulkas where we needed just 30, coz ofcourse some of them were going to be burnt or harder. So try ad keep trying till you succeed.

Ingredients
Wheat Flour - 2 cups
Gingelly Oil - 1 tbsp
Salt - 2 pinches
Water for the dough

Method
Mix all the ingredients and prepare a soft dough.
Roll the dough thinly. Heat the tawa well and place the chapathi. Flip to the other side at once and then place the phulka on the flame directly. Once the phulka puffs, remove from heat apply some ghee and store it in a hot pack.
Serve hot with any side dish of your choice.

Note:
For soft phulkas, the dough should neither be very hard nor too sticky.
Allow the dough to rest for atleast half an hour.
Donot allow the phulka to rest on the tawa for long. Flip it immeditely.

Bon Appetit!!
Rudra

Puri

Puri's are most commonly served for breakfast. They originated and are famous in South India.

Ingredients
Atta - 2 cups
Salt - 1/4 tbsp
Gingelly oil - 2 tbsp

Method
Mix the atta, salt, oil and warm water and knead into a soft dough. The dough should not be sticky or too hard. Dont let it rest for a long time as it will absorb more oil that way.
Make small balls. Use a drop of oil and roll it into small circles. They thickness must be even on all sides. It should not be very thin as it will not puff up.
Deep fry in oil and when the puris are fully puffed, flip it onto the other side and remove from heat once brown spots begin to appear
Serve hot with Potato Curry or Tomato Thokku or Puli Vellam (my MIL's original)

Bon Appetit!!
Rudra

Aloo Paratha

We had our family friends coming in for the weekend. And it was special. We were meeting up after a long time. And the aloo parathas they make is awesome. Yummy parathas here you go...

Ingredients
Wheat Flour - 2 cups
Salt - a pinch
Oil - 2 tbsp
Oil for cooking
For the stuffing
Potatoes 5-6 medium sized
Garam Masala - 1/4 tbsp
Chili Powder 2 tbsp
Salt as required
Coriander leaves - handful (finely chopped)
Mint leaves - a few (finely chopped)
Onion - 1 medium sized (optional)


Method
Take the wheat flour and add salt, oil, warm water and knead into a soft dough. Keep it aside for 10 minutes.
Boil the potatoes, peel the skin and mash till there are no lumps.
Add all the other ingredients for the stuffing and mix well.
Roll the dough into round shape and keep the stuffing in the center.
Seal the dough and roll like chapathis.
Heat the tawa and place the parathas
You will see small bubbles. Add ghee/butter to the edges and flip to the other side
Cook both sides well till brown spots start to appear.
Serve hot with curd and pickles.

Bon Appetit!!
Rudra