Category: Rotis / Breads

Garlic Naan /Flattened Bread Recipe

Posted on by vinaya

Naan and Batura are to North India what Poori and Chapati are to the South. Naan is the Indian version of bread and is eaten with a variety of vegetarian or non vegetarian dishes. It can be made with or without the addition of garlic depending on one’s choice. Posting a Garlic Naan today.

Ingredients :

  • 500gms Maida/All Purpose Flour
  • 200 ml milk
  • 1 tsp sugar
  • Salt
  • 1/2 tsp soda bi carb
  • 2 heaped tsps chopped garlic
  • 1 tsp Black sesame seeds
  • 2 tbsps oil
  • Coriander leaves chopped fine
  • Butter

Method :
Pour the milk, sugar, salt and soda bicarb in a broad bowl and mix thoroughly. Drop in the Maida and the oil. Crumble. Add enough water to make a neither too tight nor loose dough. Knead well, cover and keep aside for a minimum of two to three hours. Again knead the dough well for a few minutes. Pinch lemon sized balls of the dough. Dust them with Maida and roll out into oblong shaped Naans. Sprinkle with chopped garlic, coriander leaves and the sesame seeds. Gently roll it one more time with the, rolling pin for the garlic, coriander leaves and sesame seeds to adhere to the dough. Heat a griddle /tava. Apply water over the tava to make the Naan stick to it and immediately place the Naan over it. Roast for a couple of minutes till bubbles appear on the open side of the Naan. Invert the griddle over the flame directly for a few seconds to roast the open side of the Naan. Check to see if the Naan, the garlic and sesame seeds are roasted. Remove the Naan and apply butter. Serve hot with gravy of your choice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Open Sandwich with Molgapudi Recipe

Posted on by vinaya

I love Bread in any form, sandwiches being my favourite. I had some fresh Molgapudi, so decided to make these open sandwiches using it to spice them up. Recipe link to the Molgapudi given at the end of the recipe.

Ingredients :

  • 4 slices of bread
  • Butter
  • 1 onion
  • 1 tomato
  • 2 tbsps coriander leaves
  • 4 tbsps Molgapudi
  • Salt

Method :

Chop the Tomato, Onion and Coriander leaves fine. Retain half of the coriander leaves and the Molgapudi. . To the chopped tomatoes and onions add the remaining half of the coriander leaves and Molgapudi. Mix well and microwave for a minute. Keep aside. Butter the slices of bread on both sides and toast them well on one side. Flip. Pile the tomato, onion mixture on the toasted side and sprinkle the remaining Molgapudi and coriander leaves. Roast on a gentle flame till crisp and done. Serve with tomato ketchup.

Molgapudi/Dry Chutney powder Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Toasted Sandwich with Tomato Omelette Recipe

Posted on by vinaya

This is one of my favorite sandwiches. Bread buttered, toasted and stuffed with a tomato omelette. Served with tomato ketchup, it is simply divine! Recipe link to both the Tomato omelette and the All purpose Chutney is given at the end of the recipe.

Ingredients :

  • 4 slices of bread
  • Butter
  • 1 tomato omelette
  • All purpose chutney
  • 2 cheese singles

Method :

Butter the slices of bread on both the sides. Toast it well on one side. Apply some All purpose chutney on the toasted side. Quarter the tomato omelette and place two of the quarters on it. Place a cheese single over it and cover it with another slice of bread, the toasted side facing the cheese. Toast the sandwich on both the sides till golden brown and crisp. Cut into triangles and serve with tomato ketchup.

Tomato Omelette Recipe

All purpose Chutney, Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bombay Sandwich Recipe

Posted on by vinaya

One of my all time favourite is the Bombay Sandwich replete with a variety of vegetables and slathered with a generous amount of Amul Butter and All purpose Chutney the recipe link to which is posted below. I have toasted the bread slightly as I like my sandwich a little crisp.

Ingredients :

  • 1 loaf bread
  • 3 potatoes
  • 2 Beetroot
  • 3 tomatoes
  • 1 cucumber
  • 2 onions
  • Amul butter
  • All purpose chutney
  • Everest Chat Masala

Method :

Pressure cook potatoes and Beetroot. Peel and slice them thinly. Slice the tomatoes, cucumber and onion too. Apply butter on two slices of bread followed by the All purpose Chutney. Arrange a layer of cucumber on one of the slices of bread, followed by a layer of tomato, potato, Beetroot and onion. Sprinkle chaat masala, and cover it with the other slice. Press down firmly and cut into desired shape. Serve with tomato ketchup.

All purpose Chutney, Recipe

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sweet Chapati /Roti Recipe

Posted on by vinaya

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.

Ingredients :

  • 300 gms wheat flour
  • A tsp of salt
  • 200 ml hot water
  • Ghee/clarified butter

Method:
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.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Poori Recipe

Posted on by vinaya

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.

Ingredients :

  • 500 gms wheat flour
  • 250 ml water
  • 5 tsps oil
  • Salt
  • Oil for frying the Poori.

Method :

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.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bread Usli Recipe

Posted on by vinaya

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.

Ingredients :

  • 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
  • Coriander leaves
  • Grated coconut
  • 100ml water
  • Salt
  • 2 tbsps ghee/clarified butter
  • 5 tbsps oil
  • 1tsp mustard
  • 1 tsp urad dal /black gram dal

Method :

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.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pav Bhaji Recipe

Posted on by vinaya

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.

Ingredients :

  • 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.
  • Salt.
  • 100 gms Amul butter
  • Coriander leaves chopped fine.
  • 1tsp jeera/cumin seeds
  • 4tbsps oil
  • 4 tbsps ghee/clarified butter.

Method:

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.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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