The aroma of Chapati or Roti being roasted with ghee and sprinkled with sugar is a fond childhood memory. Dieting was unheard of, ghee and sugar used liberally, and the sweet aroma clung to the house like a dear friend. Thought of posting it today as I was feeling particularly nostalgic about my childhood as I went through the old photographs.
300 gms wheat flour
A tsp of salt
200 ml hot water
Heat the water enough to handle it. Add the salt, flour and oil and bind a soft dough. Cover it and keep it aside for 15 mnts. The hot water softens the dough. Knead it well for a couple of minutes. Make 18 balls. Flatten them. Dust them with flour and roll into six inch diameter disc’s. Heat a skillet. Apply a tsp of ghee. Place the rolled Roti over it. Roast till small bubbles start appearing. Drizzle a tsp of ghee on the uncooked side and flip the Roti. Roast till the Roti turns a golden brown, gently flipping it all the while to see that it is roasted evenly on both sides. Remove. Sprinkle with sugar and serve hot.
Poori is Indian bread which is deep fried and enjoyed with a side dish. Every state in India enjoys the Poori with the speciality of that particular state. Maharashtra is famous for it’s Poori Srikhand, Gujarat for it’s Poori Aamras, the Northern states with Aloo matar or any of their Punjabi dishes, the Southern states enjoy it with a potato Bhaji and the Konkani community of Mangalore serve it with their traditional tender cashew stir fry.
Getting the right consistency while making the dough for the Poori depends on the amount of water added. The dough has to be a little hard, as it absorbs a lot of oil if it is soft. The trick is to knead the dough well and to leave it aside for about half an hour. The end result is a fluffy poori with no trace of oil. Posting the recipe for the same today.
500 gms wheat flour
250 ml water
5 tsps oil
Oil for frying the Poori.
Pour the water in a bowl. Add the salt and stir to dissolve it. Add the wheat flour and mix gently. Add the oil and knead the dough to a smooth mass. Cover and leave aside for half an hour. Knead the dough again for a couple of minutes. Make 50 balls of the dough. Dust them in wheat flour and roll out into a three inch diameter disc, which is neither thick nor thin. Heat the oil in a pan. Drop in a small piece of dough to check the temperature of oil. The dough should rise up at once. If it does not, wait a while for the oil to heat. Slide in a poori and fry to a golden brown. Flip. Fry on the other side too. Drain and place on a tissue paper. Finish off similarly with the remaining pooris. Serve with subzi or sweet of your choice.
Note: Always check the temperature of oil before starting to fry the Poori. Under heated oil results in oily, colourless pooris.
I had some bread leftover after making sandwiches the other day, some sprouted moong and boiled potatoes. Decided to toss them in together, as I dislike cluttering my fridge with leftovers. The usli turned out simply delicious and I was delighted when my 88 year old Mom asked for a second helping.
12 slices of bread
3 medium sized onions
2 medium sized potatoes
A small bowl of sprouted Moong/ green gram
7 green chillies
A pinch of Haldi/turmeric powder
1/4 tsp Hing/asafoetida
3 sprigs curry leaves
2 tbsps ghee/clarified butter
5 tbsps oil
1 tsp urad dal /black gram dal
Tear the bread slices into tiny bits. Slice the onions fine. Mince the green chillies. Chop the coriander leaves. Cube the potatoes into tiny bits. Add the salt and hing to the water. Sprinkle it on the bread. Drop in the coriander leaves and the grated coconut. Mix gently. Heat the ghee and oil mixture. Drop in the mustard. After it splutters add the urad dal. When it turns a golden brown add the chilly bits, onions and curry leaves. Toss for a couple of minutes. Add the potatoes and sprouted Moong. Add a pinch of salt and Haldi. Toss for a couple of minutes. Add the bread, mix gently and heat the bread usli well. Serve hot.
The very name of Pav Bhaji sets the taste buds tingling. This popular Gujarati street food is a wholesome meal as it has the goodness of a variety of vegetables, freshly chopped onion and coriander leaves and a sprinkling of lemon juice. Served with a dollop of butter and freshly roasted Pav it is simply lip smacking.
250 gms caulifower
6 potatoes peeled
One big bowl of peas
6 tomatoes chop fine
5 onions mince
10 cloves of garlic
3tsps of Everest Tikhalal chilly powder
1 tsp Everest Kashmiri Lal chilly powder.
2 tsps Everest pav bhaji masala.
100 gms Amul butter
Coriander leaves chopped fine.
1tsp jeera/cumin seeds
4 tbsps ghee/clarified butter.
Pressure cook the Cauliflower, peas and potato, and mash them well with the masher. Grind the garlic to a fine paste with both the above mentioned chilly powders with a little water. Heat 4 tbsps of oil n 4 tbsps of ghee. Add 1 tsp jeera, and after it splutters add the chopped onions, the garlic chilly paste and salt. Roast till it gives its aroma. Add the pav bhaji masala and roast for a couple of minutes. Add the tomatoes and mash them well. Add the pureed vegetables and allow it to come to a boil, stirring frequently.
Add 100 gms of Amul butter, mix well and switch off the gas. Garnish with coriander leaves.
Slice the Pav/ burger like bread. Butter them and roast them on a skillet/tava. Serve with chopped onions and lemon wedges.
Dal Dhokli is a Gujarati delicacy which is a meal by itself. Pieces of Chapati dunked in Dal which is boiled with groundnuts and seasoned with cloves, cinnamon and asafoetida which give it it’s unique taste.
150 gms toor dal/ pigeon peas pressure cooked with a fistful of peanuts
A few petals of kokum/Garcinia Indica
Juice of lemon
4 green chillies
1 inch piece of ginger
A pinch of chilly powder
2 sprigs curry leaves
1/2 tsp dhania jeera/coriander and cumin seed powder
1/2 tsp mustard
1 tsp jeera/cumin seeds
1″ piece of cinnamon
2 sprigs curry leaves
Churn the mashed dal. Crush the green chillies and ginger coarsely. Add the salt, jaggery, green chillies and ginger, chilly, haldi, dhaniya jeera powder, Kokum and a tsp of ghee and boil well.
Heat a tbsp of ghee. Add half a tsp of mustard and after it splutters add a tsp of jeera, 6 cloves, 2small sticks of cinnamon and a pinch of hing and a sprig of curry leaves. Drop the seasoning into the Dal and boil for a couple of minutes. Garnish with coriander leaves.
125gms wheat flour
A pinch of ajwain/ caraway seeds
1tsp dhaniya jeera/coriander and cumin seed powder
A pinch of haldi/turmeric
Take a pinch of ajwain, haldi, chilly, dhaniya jeera powder and salt in a bowl. Add 125 gms of wheat flour, a tsp of oil and bind it to a soft dough with enough water as for chapathi. Roll out the chapathi and slightly roast it on both sides. Cut into diamond shaped pieces.
Before serving bring the Dal to a boil and add the chapati pieces to it. Garnish with coriander leaves, lemon juice and a tbsp of fresh ghee. Serve hot.
Note: dhokli is usually never roasted. The chapati dough that is cut into a diamond shape is immersed directly into the boiling dal and allowed to cook. I roast it slightly as the family prefers it this way.
Come winter and it brings along Methi leaves in abundance. Fresh,big bunches of beautiful looking leaves with tender stems. I had made some Methi Theplas, the recipe of which can be found in this website too. I was left with some dough and decided to make pooris. Added a little rice flour to the dough to make the pooris crisp.
1 bunch methi leaves
1/2 kg wheat flour
7 tbsps besan/ Chickpea flour
4 tbsps rice flour
4 tsps oil
8 green chillies
5 cloves garlic
2 inch piece ginger
2 tsp til
1 level tsp ajwain
1 tsp chilly powder
3 tsps dhania/ coriander powder
1 tsp jeera/cumin powder
A pinch of haldi/turmeric
5 tsps sugar
A few sprigs of Coriander leaves
Oil for frying.
Grind the ginger, green chillies and garlic to a smooth paste. Take it in a bowl and add finely chopped methi leaves, chopped coriander leaves, and all the remaining masalas , sugar, salt, til, ajwain and the oil. Add the Besan, rice flour and the wheat flour. Bind a dough as soft as for chapati. Divide the dough into four equal portions. Roll out one portion into a big chapati. Apply a tsp of oil on it. Roll it tightly into a log. . Cut small portions of the log into pellets. Dust them with flour and with a gentle hand roll them into two inch sized pooris. Heat oil. Deep fry them to a golden brown.
The name is very deceptive as Biscuit Rotti is a far cry from anything Biscuit. It is a typically Mangalorean preparation and can be relished with or without a chutney. My mother in law made one of the best Biscuit Rotti and I am really happy that it has turned out exactly how she made it!!
250 gms Maida/All purpose flour
50 gms rice flour
A pinch of chilly powder
1 tbsp oil
100 gms urad dal/ black gram dal
6 green chillies
A pea sized piece of hing/asafoetida powdered fine
2 sprigs curry leaves
1 tsp mustard
2 tbsps Parachute Coconut oil
2 tbsps grated coconut
Oil for frying the Biscuit Rotti
Wash and soak the urad dal for two hours. Drain and grind to a coarse paste. Chop the green chillies and curry leaves fine. Heat the oil and drop in a tsp of mustard and after it splutters add the chopped chilly bits, hing and curry leaves. Toss. Add the ground urad dal, coconut and salt. Heat on a gentle flame for a few minutes. Keep aside. This forms the filling.
Mix the Maida, rice flour, chilly powder, salt and oil. Bind a dough as for pooris that is neither too hard nor soft. Pinch balls of the dough and make around 21 balls. Roll out the balls into a two inch diameter disc. Place the filling in the centre of the disc and bring all the ends of the dough together. Flatten it and roll it out into a neither too thick nor too thin poori of 3 inch diameter. Make around five such rottis at a time. Heat oil. Gently slide in the rotti and deep fry to a crisp golden brown. Serve with chutney.
The recipe for the chutney can be found in the Chutney catagory of this website.
The very name of Bruschetta gets the taste buds tingling and when it is Al Pomodoro it can only leave one asking for more. The one thing that I love about making this is that it can be made without a grill or an oven. So go ahead and enjoy making it on a skillet. Here I have added green peppers and sweet corn too to make it more interesting.
1 loaf of French Bread or multi grain bread
Tomato ketchup or Peri peri sauce
Chop the onions, tomatoes and Capsicum fine. Grate the garlic. Mince the chillies. Butter the slices of bread on both the sides. Grate the cheese. Heat a tsp of butter. Drop in the garlic and green chillies and saute for a minute. Add the onions and a pinch of salt. Saute for a minute and then add the boiled sweet corn. Add the tomatoes and Capsicum, the pepper powder and the mixed herbs. Saute, switch off and keep aside. Heat a skillet. Arrange the buttered slices and toast on one side till crisp. Remove and apply the ketchup or sauce on the roasted side. Pile some of the sautéed mixture on it. Top it with grated cheese and place it back on the skillet. Roast it on an extremely gentle flame till the side is roasted and the cheese has melted. Serve Bruschetta with added ketchup or with a soup.
Sweet Buns or Bubus Roti as they are called by the Mangalorean community can be made either with Maida or with Wheat flour. I personally prefer the ones made with Maida as they turn out super fluffy and melt in the mouth. They are best eaten as is, though people do prefer eating them with Dal or with chutney.
400 gms maida/All purpose flour
50gms Besan/Chickpea flour
1 tsp pepper powder
1 elaichi banana
1/4 tsp salt
12 tsps sugar
A pinch of soda bicarb
2 tbsps oil
Oil for fying the Buns
Take the Maida, besan, soda bicarbonate, pepper powder, oil and the salt in a bowl. Powder the sugar. Chop the banana and grind it along with the powdered sugar. Tip the mixture into the bowl. Add a little yoghurt at a time to bind the mixture into a semi soft dough. Knead well and allow to ferment overnight or for a minimum of 8 hours. Knead again for a couple of minutes. Pinch tiny balls of the dough. Roll out into neither too thick nor thin circles. Heat oil in a pan. Deep fry the Buns to a rich golden brown. Serve hot.
A healthy snack from the regular white one, you can use a filling of your choice and also grill it or roast it. I had some Vegetable Makhanwala leftover from the previous night’s dinner so used it up. Most curries taste delicious sandwiched in between toasted bread and if topped with cheese and onion rings, are simply out of this world!!! Recipe of Vegetable Makhanwala can be found under the Category of North Indian recipes of this website.
Brown Bread slices
Butter the slices on both sides and roast it well on only one side. Spread the curry of your choice on the roasted side, top it with onion rings, grated cheese and Cucumber slices. Place another slice of the roasted bread with the roasted side towards the curry. Roast the sandwich on both sides till crisp and brown. Serve with tomato ketchup.