Khamiri Roti is a traditional Indian bread that was a staple during the Mughal era. It is made with whole wheat flour, milk and yeast and is extremely soft and spongy. Yeast is called Khamir and thus the name. Khamiri Roti can be paired with any subzi of your choice or with just a blob of butter.
Ingredients :
1 Tbsp Dry Yeast
1 tsp Sugar
1 tsp salt
1/3 cup Water
2 cups wheat flour
2 tbsp Milk
1 tsp Oil
1 tsp black Sesame seeds
1 tsp Kalonji seeds
2 tbsp finely chopped Coriander leaves.
Method:
Take dry yeast in a bowl, add sugar and warm water to it. Mix well and leave the mixture aside for twenty minutes for it to rise.. Take flour in a large bowl and add the yeast mixture to it. Add salt and milk, mix thoroughly and begin to knead the dough adding a little water at a time. Add oil, knead thoroughly and leave it covered for about two hours. After two hours give a quick knead and roll out into poori sized discs. Sprinkle sesame seeds, kalonji and coriander leaves on these discs and roll it further into desired shape. Heat a tava/ griddle. Place the roti gently on the tava and roast till it turns a golden brown. Flip and roast the other side as well. Brush with butter and serve the Khamiri roti with a dish of your choice.
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Aloo tikki is a golden fried-potato patty that is stuffed either with peas or dal and served with a variety of spicy chutneys and sometimes chickpeas or just a potato patty that has spices added to it before being fried to a crisp.
Ingredients:
9 potatoes pressure cooked
5 green chillies
2 inch piece of ginger grated
5 cloves of garlic
3 tbsps finely chopped coriander leaves
Salt
Bread crumbs
Oil to roast the tikkis.
Method:
Peel the boiled potatoes and grate them. Make a paste of the green chillies, ginger and garlic.
To the grated potatoes add the ginger, garlic, green chilly paste, finely chopped coriander leaves and salt. Mix everything really well and knead it. Shape into tikkis, roll them into bread crumbs and keep them aside.
Heat a tava/ griddle. Drizzle some oil on it and spread it evenly. Now place as many tikkis as possible on the pan. Drizzle them with oil. Let the tikkis roast till they get golden brown in color. Then flip and roast the other side as well. Transfer the tikkis to a plate and serve hot with tamarind and mint chutney.
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The Papads made in North India invariably have cumin seeds and pepper added to them. The flour used is either Urad dal/ black gram or Moong dal/ green gram or a combination of both. Sharing the recipe of the Punjabi Papad which uses only urad dal flour. You can fry, roast or microwave these papads as per preference. I have already posted the recipe to the Rajasthani papad… Just replace the moong dal flour with another measure of urad dal flour. Rest of the ingredients remain the same.
Mooli ki subzi is prepared in Punjab and Rajasthan and the ingredients used in both regions is almost the same. Radish is chopped fine and cooked along with the leaves with a few spices . The leaves have a distinct pungent and peppery flavour.
Ingredients:
1 Mooli/ Radish chopped into bits
1 cup Mooli Ke Patte /Radish Greens chopped fine
1 tsp oil of choice
1/2 tsp Ajwain/Carom seeds
1/4 tsp Asafoetida / Hing
1/4 tsp ginger grated
2 Green chillies chopped fine
1/2 tsp Turmeric powder
1/2 tsp red chilli powder
Salt .
Method:
Wash the radish and its leaves thoroughly under running water. Chop radish into fine pieces. Chop stem and leaves of radish fine.
Heat the oil in a pan. Add asafoetida and the carom seeds. Once the carom seeds change colour add the grated ginger and green chillies.
Add the chopped radish, leaves and stems . Cook them covered until the leaves wilt. Add salt, turmeric and red chilly powder. Mix well and cook till the radish is done.
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Makki di Roti Sarson da Saag, is a traditional Punjabi delicacy. It is prepared mainly in the winter season in the Punjab region as mustard leaves are in abundance. Makki ki roti is a flat unleavened bread made from corn meal/ flour primarily eaten in Jammu and Kashmir, Himachal Pradesh, Punjab, Haryana, Rajasthan, Uttar Pradesh, and Uttarakhand in North India. Like most rotis in the Indian subcontinent, it is baked on a tava and served hot drizzled with ghee.
Ingredients for Makki di roti:
2 cups Makki ka atta/ flour
1½ cups Lukewarm water
½ tsp Carom seeds
Ghee
Salt
Method:
Tip the flour into a large bowl. Add salt and carom seeds. Mix it well until combined.
Gradually add water . Mix it well. Make sure you add water slowly to the dough to maintain the dough’s consistency. Keep adding water until the liquid is fully incorporated and the mixture comes together like a dough. Gently bring the dough together, cover and let the dough rest for 8-10 minutes. Divide the dough into 4 equal parts.
Heat a griddle/ tawa. Now, take a plastic sheet . Grease the plastic sheet and place it on a rolling board.
Take one dough ball and place it in between the sheets of plastic. Drizzle some oil on top of it. Fold the plastic sheet over the dough ball. Flatten the dough ball with your hands. Move your fingers in a circular motion and pat the dough until it forms a large circle.
Carefully lift it and transfer it on to hot griddle/ tawa. Cook the roti from one side until you see some bubbles on the surface. Flip and roast on the other side as well.
Once evenly brown, remove from heat and apply ghee on the roti. Repeat the process with the remaining dough.
Serve the roti hot drizzled with ghee.
Ingredients for Sarson da saag:
Sarson da saag
1 bunch Mustard leaves
½ bunch Spinach
1/2 bunch Bathua leaves
2 Onions roughly chopped
1 inch piece of ginger
7 cloves of garlic
7 green chillies chopped
2 tbsps corn meal/ makki ka aata
4 tbsps Ghee
Salt .
Method:
Wash the mustard, spinach and bathua leaves under running water thoroughly. Roughly chop the leaves and blanch them.
Drain the water and make a smooth paste of the leaves. Make a paste of the ginger, garlic and green chillies.
Add two tbsps Ghee in a pan. Drop in the chopped onions and fry for around 3-4 minutes till translucent. Add the ground ginger, garlic and green chilly paste. Saute for a couple of minutes. Add salt and the paste made of the leaves. Add the cornmeal to the mixture and sauté for two more minutes. Check for salt. Cook the mixture for about fifteen minutes. Add the remaining Ghee and switch off the flame. Serve with a dollop of butter.
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The legendary Rajasthani papad is thin, crisp, round shaped made from pulses along with black pepper and cumin seeds. You can roll them out either large, medium or small depending on preference. These papads can be served as an accompaniment, can be cooked as a subzi, crushed to make a churi – along with ghee and spices, served with fresh onions, tomatoes and masalas for a quick snack.
Ingredients:
250 gms moong dal flour
250 gms urad dal flour
250 ml water
2.5 tsps salt
1 tsp Papad khar
3/4 tsp Cumin seeds
3/4 tsp pepper corns coarsely crushed
1/2 tsp turmeric powder.
Method:
Sieve the flours together. Tip the water into a pan and add the cumin seeds, turmeric powder, papad khar and salt. Bring to a boil. Switch off and allow to cool down for around ten minutes. Keep about 7 tbsps of flour aside to dust the pellets while rolling them out. Take the flour in a large bowl. Drop the crushed pepper corns into the flour. Pouring a little water at a time bind a stiff dough. Divide the dough into four portions. Take each portion and pound it in a mortar till it becomes smooth and elastic. It takes about fifteen minutes to pound all the four portions. Keep them covered for about five minutes. Take one portion and pinch off equal sized balls depending on how big you want the papad to be. I prefer making small sized ones as they are easier to roll out and fry too.
Dust the ball/ pellet with a little flour and roll out the papad as thin as possible. Similarly finish off with the remaining dough. At no point of time the dough should be left uncovered.
Spread a cloth or a plastic sheet and place the rolled out papad on them. Allow to dry thoroughly in strong sun for around four hours. Dry them for a longer time if you are making a large batch and plan to store them.
These papads can be fried or roasted as per preference.
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Tudkiya bhaath is a one pot meal from the Himachali cuisine. Lentils, vegetables and rice with the fragrance of spices make for a finger licking meal. It is served with a dal or a raita.
Ingredients:
250 gms rice
125 gms masoor(whole)
1 onion chopped fine
2 potatoes cut into finger sized batons
½ cup thick curds whisked well
1 bay leaf
1 cardamom
1 black cardamom
1 inch piece of cinnamon
3 tbsps Ghee
To be ground to a paste:
1 tomato
1 onion
1 inch piece of ginger
6 cloves of garlic
A small bunch of coriander leaves
5 green chillies
1 green cardamom
1 black cardamom
1 inch piece of cinnamon
1 star anise
2 stone flower
½ teaspoon poppy seeds
2 cloves.
Method:
Tip the ground masala into a big bowl.
Add the potato batons to the ground masala. Add salt and mix well. Let it marinate for about half an hour.
Wash and soak the masoor in water for about half an hour. Wash and rinse the rice. Soak for about 15 minutes. Heat the ghee in a pressure cooker. Add the bay leaf, cardamom, black cardamom, cinnamon and sauté till you get a nice aroma. Add the onions and sauté until they turn translucent.
Add the ground masala and roast till you get a nice aroma. Add the curds and keep roasting till the oil starts to separate. Add the drained rice and masoor and add three cups of boiling water. Add salt. Mix well. Pressure cook on high flame for two whistles. Let the pressure release naturally. Fluff up the rice gently and serve with dal or raita.
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North India is known for its variety of flat breads. Naan, kulcha, roti, paratha and a variety of stuffed kulchas and parathas. Posting an Aloo kulcha today that is extremely popular. It is served with a dollop of butter, curds and pickle though it honestly doesn’t need any accompaniment as it is so flavourful.
Ingredients for the Kucha dough:
500 gms Maida
5 tbsps curds
1 tsp baking powder
1/4 tsp baking soda
Salt
1/2 tsp sugar
3 tsps oil.
Ingredients for the potato filling:
4 medium sized boiled, peeled and mashed potatoes
1 large onion finely chopped
2 green chillies chopped
2 inch piece of ginger chopped
3 tbsps Coriander leaves finely chopped
1 tsp chilly powder
1/2 tsp pepper powder
1 heaped tsp Amchur powder
1 tsp coriander cumin powder
Salt
To garnish:
Black sesame seeds
Finely chopped coriander leaves
Butter.
Method:
Prepare the dough for the kulcha first and allow it to rest for three hours so that the kulchas turn out really soft.
Take the maida in a bowl. Add salt, baking powder, baking soda and oil. Crumble well and then add the curds. Add enough water to bind a soft and pliable dough. Knead it well for about five minutes. Cover with a damp cloth and keep it aside for about two to three hours.
Take the mashed potatoes in a bowl. Make a coarse paste of ginger and green chillies and tip it into the potatoes along with the finely chopped coriander leaves and onion. Add salt, Amchur powder, chilly powder, coriander cumin powder and pepper powder. Mix well and divide it 12 balls. Keep aside.
Knead the dough again for a couple of minutes. Divide it into 12 equal portions. Take a portion and roll it into a ball. Dust it with a little flour and roll it into a three inch sized circle. Place the potato filling in the centre and cover it from all sides with the dough. Dust with flour and roll it into an oblong shaped Kulcha. Sprinkle some sesame seeds and coriander leaves as you roll it out. You can roll it into a circle if you wish to.
Heat the tava/ griddle. Gently place the kulcha on it and roast on either side till done. Place it on a plate and brush it with butter. Serve hot.
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Chaman in Kashmiri is cottage cheese or Paneer. This dish is paneer cooked in a tomato based gravy… The subtle undertones of the spices along with the tanginess of tomatoes, the softness of fresh paneer and the creaminess of the gravy make you crave for more!
Ingredients:
200 grams Paneer cut into bite sized pieces
5 tomatoes chopped
1 tsp Cumin seeds
1/4 tsp Carom seeds
1/4 tsp Shahi jeera
3 tsps Kashmiri Red Chilli powder
1/2 tsp Turmeric powder
1 tsp Fennel Powder
1 tsp dry ginger powder
1 tsp Garam masala
2 tbsps oil of choice
Salt .
Method:
Heat oil in a pan. Drop in the paneer cubes and give a quick toss till they turn golden yellow.
Once the paneer cubes are done, remove and immerse them in a bowl of warm water. This helps in keeping the paneer soft.
In the same pan, add the cumin seeds and after they splutter add the chopped tomatoes and cook until they turn soft and mushy.
Mash the tomatoes with a masher.
Add the fennel, dry ginger, kashmiri red chilli powder, turmeric and mix well.
Drop in the paneer along with the water and bring it to a boil.
Add the garam masala. Add salt and let the gravy simmer for 15 minutes. At that stage the gravy turns creamy and the oil separates.
Switch off the heat, add in the shahi jeera to the Kashmiri Style Tamatar Chaman, mix well and keep it aside for 10 minutes to allow the spices to infuse. Serve hot with rice or roti.
To begin making Kashmiri Style Tamatar Chaman Recipe, heat mustard oil in a heavy bottomed pan till it reaches the smoking level, place the paneer cubes and fry until it turns golden. Flip over and brown the other side as well.
Once the paneer cubes are nicely fried, immerse them in a bowl of 1 cup warm water mixed with turmeric powder. This will keep the paneer soft.
In the same pan, add the cumin seeds and let it splutter. Add the chopped tomatoes and cook until it turns soft and mushy.
Mash the tomatoes with the back of the laddle, until they turn nice and pulpy.
Add the fennel, dry ginger, kashmiri red chilli powder and mix well.
Add in the fried paneer along with the turmeric water and bring it to a brisk boil.
Add the kashmiri garam masala, season with salt and let the gravy simmer for 15 minutes, till it all comes together and the oil separates out.
Switch off the heat, add in the shahi jeera to the Kashmiri Style Tamatar Chaman, mix well and let it rest for 10 minutes before serving so that the spices get infused into the paneer.
Serve the Kashmiri Style Tamatar Chaman Recipe along with Steamed Rice.
To begin making Kashmiri Style Tamatar Chaman Recipe, heat mustard oil in a heavy bottomed pan till it reaches the smoking level, place the paneer cubes and fry until it turns golden. Flip over and brown the other side as well.
Once the paneer cubes are nicely fried, immerse them in a bowl of 1 cup warm water mixed with turmeric powder. This will keep the paneer soft.
In the same pan, add the cumin seeds and let it splutter. Add the chopped tomatoes and cook until it turns soft and mushy.
Mash the tomatoes with the back of the laddle, until they turn nice and pulpy.
Add the fennel, dry ginger, kashmiri red chilli powder and mix well.
Add in the fried paneer along with the turmeric water and bring it to a brisk boil.
Add the kashmiri garam masala, season with salt and let the gravy simmer for 15 minutes, till it all comes together and the oil separates out.
Switch off the heat, add in the shahi jeera to the Kashmiri Style Tamatar Chaman, mix well and let it rest for 10 minutes before serving so that the spices get infused into the paneer.
Serve the Kashmiri Style Tamatar Chaman Recipe along with Steamed Rice.
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