ROTLI

ROTLI

 

 

Jikoni’s most popular tutorial requests has come from college students to show them how to make rotli (chappati).

Made with chappati atta, this simple, fluffy, thinly rolled rotli / bread is regularly eaten with curry. Not difficult to make once you know how but can be daunting at first.

In a roomy bowl, add flour and oil. Rub this mixture until the flour has absorbed the oil. Now add the hot water and bind the dough. Should be soft and pliable. Knead for a few minutes until the dough is smooth and doesn’t stick to your fingers. Cover and set aside for 10 minutes at least.
To begin making the rotli, divide the dough into around 11 equal pieces and roll each into a ball.  Cover whilst you get your board, rolling pin, flour to dust etc ready.
Heat the tawa (gridle) on a medium high flame.
Take one dough ball, flatten it on your board and dust it with flour (or dip in the dusting flour and place on your board)
Begin rolling into a disc about 2-3mm deep.  Dust off access flour and place onto the heated gridle to roast.  Roast on one side for 20 seconds and flip it over to let the other side roast for about 35 seconds . Flip it over onto the flame as shown in the video.  The video is real time so you can get a good idea of the roasting time.
Once cooked, put rotli on a plate, spread ghee on it and enjoy

1 cup wheat flour

1/3 cup + 1 tablespoon hot water

1 1/2 tablespoons oil

 

  

GULABI BADSHAHI HALWA

GULABI BADSHAHI  HALWA

 

 

2 cups almond meal

1/2 cup icing sugar

1 teaspoon ghee

2 table spoon milk ( approx.) or as required.

In a bowl place almond meal, sugar and ghee, mix well, add milk little at a time mix and prepare dough. Set aside.

 

for stuffing

1/4 cup figs finely chopped

1/4 cup pistachios coarsely   ground

1 tablespoon gulkand

1  teaspoon ghee

 

In a bowl, place all the above ingredients and mix until well combined. set on the side.

 

Divide the almond dough into two parts, roll them on the butter paper and set aside. Roll the stuffing and place in between the rolled almond dough. As showed in the picture above.  Cut in to squares and enjoy fig almond fudge.

 

  

 

TAWA PULAU

 

TAWA PULAU

 

 

1 cup boiled rice ( salted)

3 tomatoes grated

1 onion finely chopped

1/4 cup peas (boiled)

1/4 cup cauliflower  florets ( par boiled)

1 small boil potato mashed

1/2 cup paneer grated

4 tablespoons oil

2 tablespoons pavbhaji  masala

1 teaspoon kitchen king masala

1/2 teaspoon turmeric powder

1 teaspoon salt

1 teaspoon chili powder

1/4 teaspoon black pepper freshly graund

1 tablespoon lemon juice

1/2 cup cheese grated

handful cilantro chopped

 

Heat the oil in the skillet, once heated add chopped onions and sauté for few minutes until translucent. Add  grated tomatoes sauté for about 30 seconds add all the spices mix well and cook on low heat until oil oozes out. Add  peas, cauliflower florets, paneer and mashed potato. Mix all together until well combined. Add cooked rice, lemon juice and cilantro and mix well gently garnish with   cheese  and serve hot.

 

TOPRAPAAK

TOPRAPAAk

Aaya Rakhi ka tyohaar, Chayi khushio ki bahaar, ek reshma ki dori se bandha bahen ne Bhai ki kalaai pe pyar. Rakhabandan abhinandan !!

SWATANTRA DIN ABHINANDAY !! Aa adbhut diwas ni aap sarwe ne hardi shubhkamna.

 

 

1 can condensed milk

3  cups coconut grated

1/2 cup milk

 

In a heavy bottomed pan, combine grated coconut, milk, and condensed milk. Cook the mixture on a medium heat stirring continuously for about 15 minutes, scraping sides and stirring constantly until the mixture thickens and leaves the sides of the pan.  Turn the heat off. Pour the mixture in the  greased tray and spread evenly with spatula. Let it cool for about 20 minutes and cut them in to squares.

 

    

 

CHATPATTA BHAJYA

CHATPATTA BHAJYA

 

 

10 green chilies ( slit  lengthwise and remove all the seeds)

Stuffing

1 onion finely chopped

1 tomato chopped ( remove the seeds)

1/4 cup paneer grated

1/4 teaspoon ginger paste

1/2 teaspoon crushed black pepper

2 tablespoons roasted ground peanuts

2 tablespoons ground sesame seeds

handful cilantro chopped

1/2 teaspoon amchur powder

1/2 teaspoon salt

In a bowl, combine  all the above ingredients and mix well.  Stuff the chilies with prepared stuffing and set aside.

 

Batter

1/2 cup gram flour

2 tablespoons rice flour

1 tablespoons corn flour

1/2 teaspoon carom seeds

1/4 teaspoon asafetida

1/4 teaspoon turmeric powder

1/2 teaspoon salt

1/4 cup water ( approx.)

1 tablespoon hot oil ( add lastly )

 

 

Oil for frying

In a large bow, combine  all the above ingredients ( Except oil ) and prepare lump free batter. Set on the side.

Heat the oil in kadai.  Once heated place 1 tablespoon of the oil in the batter and mix well. Dip the stuffed chilies in the batter and fry them on a medium heat turning them with slotted spoon  until golden brown.  Remove from kadai, place on  a plate lined with paper towel .Serve hot bhajyas with tamarind chutney.

 

 

 

 

 

 

 

 

 

BANANA PEPPER JAM /MARCHA NO MURBO

BANANA PEPPER JAM / MARCHA NO MURBO

 

 

I know what you are thinking. Pepper jam ?? Oh yes, you got it right ! Try this  Pepper jam, tastes luscious with theplas,crackers, toast and even bagels. Pretty addictive !

 

20 banana peppers

2 jalapenos

1 1/4  cups apple cider vinegar

2 cups sugar

 

Place chilies in the blender and prepare fine paste, set aside. In a large sauce  pan, place apple cider vinegar and pepper mixture and bring to boil over medium heat for about 10 minutes. Stirring  in between. Once boiled and well combined, add sugar and let cook for about 5 minutes or until the sugar is dissolved and the mixture will thicken as it boils, turn the heat off and allow the mixture to cool.  Pour into clean container and keep refrigerated.