Kulcha

Ingredients:

• 3 cups All purpose flour (maida)
• 1 tsp Active dry yeast
• 1 tsp Sugar
• 1/2 cup Warm water
• 1/2 tsp Salt
• 2 tbsp Yogurt
• 2 tbsp Oil
• 1/2 cup Sesame seeds
• 1 cup Coriander leaves chopped 
• Water as needed

Method: 

1. Add active dry yeast and sugar to the warm water. Mix them and close the lid and leave it to raise for 5 minutes.
2. Add all purpose flour, salt, yogurt in a bowl and mix well.
3. Now add the frothy yeast to the bowl and knead to a soft dough adding water little by little.
4. Now add oil and knead again. Close the lid and leave it untouched for 2-3 hrs.
5. The dough would have doubled its volume.
6. Now dust dry flour on a clean flat surface, roll the dough to a flat big disc.

7. Spread little oil on top of it and roll it and cut them into small pieces.
8. Now take each piece and roll to a thin disc.

9. Sprinkle sesame seeds and coriander leaves. Roll the rolling pin on it, so the seeds are pressed.
10. Now heat a pan, toast the disc on both the sides.

11. Soft Kulcha is ready.
12. Serve this kulcha with any gravy.

Red Cabbage Parantha

Ingredients:

• 2 cups Whole wheat flour
• 2 tbsp Yogurt
• 1 cup Red cabbage
• 1 tsp Cumin seeds
• 1 tsp Turmeric powder
• 3 tbsp Coriander leaves chopped
• 2 tbsp Oil 
• Salt to taste

Method: 

1. Put the cabbage in a food processor and chop to small pieces.
2. Now in a bowl add wheat flour, cabbage, coriander leaves, turmeric powder, cumin seeds, oil, yogurt and salt.
3. Mix well and make a firm soft dough. Add water if needed.

4. Allow to rest for 10 mins.
5. Now divide the dough into small equal balls.
6. Dust a flat surface with dry flour and roll each ball into a flat thin disc.

7. Heat tava and drizzle little oil.
8. Now roast the paratha on both the sides.
9. Repeat with all the other dough.
10. Serve this hot paratha with any curry.

Tortilla Egg Rolls

Ingredients:

• 2 Tortilla
• 2 Eggs
• 1/2 cup Onion chopped
• 1/4 cup Tomato chopped
• 4 tbsp Coriander leaves
• 1/2 tsp Chili powder
• 2 tbsp Oil
• Salt to taste

Method:

1. Heat a pan, add oil, when hot break the eggs and add chili powder and salt.
2. Mix well and roast to make scrambled eggs.
3. Now heat an other pan, toast the tortillas.

4. Take a tortilla, add scrambled eggs in the center, add onion, tomato and coriander leaves.
5. Roll the tortillas and place in a griller.
6. Grill it for a minute and serve hot.
7. Enjoy this easy making egg tortillas.

Radish Paratha

Ingredients:

• 2 cups Whole wheat flour
• 2 tbsp Yogurt
• 1 cup Radish grated
• 1 tsp Cumin seeds
• 1 tsp Turmeric powder
• 3 tbsp Coriander leaves chopped
• 2 tbsp Oil
• Salt to taste

Method: 

1. Heat a pan, add oil, when hot add cumin seeds, turmeric powder and radish.
2. Mix well and cover the lid, cook until the radish is soft.
3. Remove and allow it to cool.

4. Now in a bowl add wheat flour, sauteed radish, coriander leaves, yogurt and salt.
5. Mix well and make a firm soft dough. Add water if needed.
6. Allow to rest for 10 mins.

7. Now divide the dough into small equal balls.
8. Dust a flat surface with dry flour and roll each ball into a flat thin disc.
9. Heat tava and drizzle little oil.
10. Now roast the paratha on both the sides.

11. Repeat with all the other dough.
12. Serve this hot paratha with any curry.

Methi Paratha

Ingredients:

• 4 cups Wheat flour
• 2 cups Fresh methi / fenugreek leaves chopped
• 1 tbsp Gram flour (Besan)
• 1 tsp Dry red chili flakes
• 1 tsp Cumin seeds
• 1/2 tsp Turmeric powder
• Salt to taste
• 1 cup All purpose flour for rolling parathas
• Water
• Oil for frying

  

Method:

1. Take a microwave safe bowl, add methi leaves and 2 tbsp of water to it.
2. Microwave and cook for 2 minutes.
3. Now take an other bowl, add wheat flour, cooked methi leaves, gram flour, crushed chillies, cumin seeds, turmeric powder and salt.
4. Mix them well. Now add very little water to make a firm dough.
5. Add 1 tbsp of oil to it and knead again. Cover the lid and allow to rest for 15 minutes.

6. Now on a clean flat surface, dust the dry flour and knead the dough well.
7. Now divide into equal small balls.
8. Now roll the balls to a thins flat disc by dusting dry flour in between.
9. Repeat this process with all the other balls.

10. Heat a tava or pan, when hot gently put the flat paratha and spread oil on it.
11. Fry on both the sides and proceed with other parathas.

12. Serve this hot methi paratha with pickle and yogurt.

Kerala Porotta

Ingredients:

• 3 cups All purpose flour (maida)
• 1 cup Milk
• 1 tsp Sugar
• 1/2 tsp Salt
• 4 tbsp Olive oil
• Olive oil spray



Kerala Porotta



Method (slow process):

1. In a bowl add the flour and make a well in centre.
2. Add salt, sugar and milk.
3. Mix the dough well.
4. If the dough needs more moisture to make a soft ball, add water and make a soft chapati dough.
5. Add 4 tbsp olive oil and knead well.
6. Now Spray oil on the surface of the dough and close the lid tightly.

7. Let it rest for 3-4 hours.
8. Now divide this soft dough into equal small balls.
9. Place then leaving space with each other on a flat greased surface.

10. Spray oil all over them, spread them smoothly by rubbing with your fingers.
11. Cover them and rest it again for 1 hour.

12. Now starts the work.
13. Dust the clean dry flat surface with dry flour.
14. Take a dough ball and roll into thin chapati with a help of rolling pin.
15. Dust the flour in between to roll it thin.

16. Now spray oil on the top of the flattened disc.
17. Now using your fingers gently pull the edges of the disc or chapati.

18. Make sure the chapati does not tear.
19. In between dip yours fingers in oil and start pulling until you see a very thin transparent disc.

20. Now hold in one side and lift it, it will form a thin strip.

21. Rotate in circular motion and place the ends sticking in the middle.
22. Check the picture for the proper shape.

23. Repeat this process with all the remaining balls.
24. Place them on a flat surface.

25. Spray oil all over them.
26. Cover it all and allow to rest for another 1 hour.
27. Now the circles would have puffed up, filled with air.

28. Now heat a tava or pan.
29. Take each circular dough and take a rolling pin and gently roll on the dough.
30. The circular lines should be visible.

31. Do not press and roll.
32. Now place this disc on the hot tava or pan.
33. Once the bottom is fried, flip it and roast on the other side.
34. Do not press them with spatula.
35. Once they are golden brown remove it.

36. Keep this in between your hands and beat them so the circular lines are show up.
37. Now the POROTTA is ready.

38. Serve hot with hot  Chalna.

Method (fast process):

1. In a bowl add all purpose flour, salt, sugar and milk. Mix well.
2. Now add water and knead to a soft dough.
3. Apply oil on the surface and cover it with the lid and allow to rest for 5 mins.
4. Now again knead the dough well and close the lid, rest it for 2 mins.
5. Now divide the dough into small balls, apply oil on top of them.
6. Cover it and rest it for 5 mins.
7. Now roll each ball like puris.
8. Place them one above one applying oil in between each other.
9. Cover them all and rest it for 2 mins.
10. Now take each flattened puri and spread in to a big chapati shape.
11. Cut in into half and roll each pieces into circular shape.
12. Repeat this process with all the puris.
13. Cover all the circles and rest for 5 mins.
14. Now heat a tava or pan.
15. Roll each circles to a small disc.
16. Place them on the tava and fry both the sides.
17. Repeat this process with all the remaining circles.
18. Once all done, keep them in between your hands and beat them on the sides.
19. Serve hot with Chalna.

Khasta Poori

Ingredients:

• 1 cup Wheat flour
• 1/2 tsp Ajwain seeds / vammu
• 1 tsp Oil
• Salt to taste
• Water as required
• Oil for deep frying

 

Method: 

1. In a bowl, combine the flour, salt, ajwain and water as required to make a soft dough.
2. Add 1tsp of oil and again knead the dough.
3. Cover and let sit for 10mins.
4. Now divided the dough in to small equal balls.
5. Take one ball of dough and roll it out into 4" to 5" round.
6. Repeat the same process to roll out all pooris.

7. Heat plenty of oil in a kadai until very hot.
8. Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
9. This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
10. Serve this Khasta poori with vegetable saagu.

Spinach Parantha

Ingredients:

• 3 cups Whole wheat flour
• 1 1/2 cups Spinach finely chopped
• 1/2 tsp Salt
• 1/2 tsp Red chili powder
• 1/2 tsp Garam masala
• 1/2 tsp Turmeric powder
• 1/4 tsp Caram seeds (ajwain/voman)
• Oil

Method:

1. Wash the spinach and finely chop them.
2. Put the spinach in a bowl, add the whole wheat flour, salt, red chili powder, garam masala, turmeric powder and caram seeds.
3. Mix them all well. Add water little by little, gather all the flour together to form a hard firm dough.
4. Add 1 tsp of oil to it and knead the dough.
5. Close the lid and leave it to rest for 30-40 mins.
6. Now take the dough, it will be soft as the spinach releases some amount of moisture.
7. Divide into equal lemon sized balls.
8. Dust the floor with dry wheat powder and roll the balls to a small disc shape.
9. Brush little oil and fold it into half and again to half to form a triangle shape.

10. Now Roll them once again towards the sides forming a big triangular parantha.
11. Heat a flat pan, when hot place the parantha gently on the pan.
12. Fry them both the side applying little oil till light brown.
13. Remove and place on a paper towel.

14. Repeat with other balls in the same way.
15. Cover all the spinach paranthas with a lid until serving time.
16. Serve with any curry/gravy, pickles or plain yogurt.

Bhatura

Ingredients:

• 2 cups All purpose flour (maida)
• 3/4 cup Semolina (ravva)
• 1/2 cup Yogurt
• 1 tsp Sugar
• 1/4 tsp Salt
• Oil for deep frying

Method:

1. In a bowl add semolina and add water just enough to cover it and soak for 10 mins.
2. In an other bowl add the all purpose flour, salt, sugar, yogurt and soaked semolina and mix well.
3. Add water little by little and gather all the flour together to make a soft non sticky ball.
4. Add 1 tsp of oil and again knead the dough well.
5. Close a lid tight and leave for atleast 2-3 hours.
6. Now make equal sized balls ( size of a big lemon).
7. Roll each ball to a flat chapati shape and size disc.
8. Heat oil and deep fry the disc on both sides to light brown.
9. Remove from oil and place on a paper towel.
10. Serve these hot bhaturas with chana masala
11. Enjoy these soft bhaturas.

Paratha

Ingredients:

• 2 cups Wheat flour
• ½ tsp Salt
• 2 tbsps Oil
• 1- 1 ½ cups Water
• 1/2 Dry flour to roll

 

Method: 

1. Take wheat flour in a bowl.
2. Add salt and mix well.
3. Toss and slowly add water while mixing the flour into a dough.
4. Add water only as much as required.
5. Don’t knead just yet. The flour has to come together.
6. Now add the oil and knead to a  soft ball. It should not be sticky.
7. Cover and keep aside for at least 10 minutes, longer is better.
8. Knead the dough well so the chapatis comes out soft.
9. Make even sized balls, roll them with the help of a rolling pin.
10. Flip in wheat flour if the dough is too sticky.

11. Make a small flat round shape disc.
12. spread one drop of oil and fold into half, again spread a drop of oil and fold it, so the triangle shape is formed.
13. Now dust it with dry flour and start rolling from sides to a thin flat triangular disc.
14. Heat the slillet on meduim high.
15. Place the Paratha over the skillet. When you see the color change the paratha will puff in different places. Turn the paratha over.
16. The paratha should have golden brown spots. Wait a few seconds and put about 1/2 teaspoon of oil and spread with a spatula.
17. Flip the paratha and lightly press the puffed areas of the paratha with a spatula that will help paratha to puff up.
18. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
19. Repeat this process with all the other parathas.
20. Serve hot with any gravy/curry.

Chapati / Rotis

Ingredients:

• 2 cups Wheat flour
• ½ tsp Salt
• 2 tbsps Oil
• 1- 1 ½ cups Water

Method: 

1. Take wheat flour in a bowl.
2. Add salt and mix well.
3. Toss and slowly add water while mixing the flour into a dough.
4. Add water only as much as required.
5. Don’t knead just yet. The flour has to come together.
6. Now add the oil and knead to a  soft ball. It should not be sticky.
7. Cover and keep aside for at least 10 minutes, longer is better.
8. Knead the dough well so the chapatis comes out soft.
9. Make even sized balls, roll them with the help of a rolling pin.
10. Flip in wheat flour if the dough is too sticky.
11. Make a flat round shape disc.
12. Heat a pan, when very hot put the rolled disc on the pan.

13. When the color of the chapati changes apply oil gently on top, spread them evenly and flip it.
14. Now apply oil on the other side and flip it again.
15. Do not flip chapatis too much. Once they are roasted on both the sides remove from heat immediately.
16. Cover chapatis with a cloth or paper towel to keep them warm and from drying out.  
17. Serve with curry, gravies, etc.

Poori With Spiced Aloo Curry

Poori

Ingredients:

• 1 cup Wheat flour
• 1 tsp Oil
• Salt to taste
• Water as required
• Oil for deep frying

Method:

1. In a bowl, combine the flour, salt and water as required to make a soft dough.
2. Add 1tsp of oil and again knead the dough.
3. Cover and let sit for 10mins.
4. Now divided the dough in to small equal balls.
5. Take one ball of dough and roll it out into 4" to 5" round.
6. Repeat the same process to roll out all pooris.
7. Heat plenty of oil in a kadai until very hot.
8. Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
9. This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
10. Serve the poori hot with choley, aloo or other vegetables curries.

Spiced Aloo Curry

Ingredients:

• 1 tbsp Oil
• 1/4 tsp Mustard
• 4 Curry leaf
• 1 cup Onion cut lengthwise
• 4-5 Green Chilly slit
• 1/2 cup chopped Tomatoes
• 1 tsp Turmeric Powder
• 3 Potatoes
• 2 cups Water
• Salt to taste
• 2 tsp Chopped Coriander

Method: 

1. Wash and boil the potatoes. Peel the skin and cut it with knife into small pieces and keep aside.
2. Heat oil in a pan and add the mustard. After the mustard splutters, add the onions, chilly and curry leaves. 
3. Saute them till the onions turn light brownish.
4. Now add tomatoes and cook until they are soft.
5. Add the turmeric powder, salt and 2 cups of water and let it boil for about 5-7 minutes.
6. Add the potatoes and simmer for about 5 minutes.
7. Transfer to a serving bowl and garnish with coriander.
8. This curry goes well with Chapati too.

Butter Naan

Ingredients:

• 2 cups All Purpose flour (maida)
• 1 tsp Active dry yeast
• 1/2 tsp Salt
• 1 tsp Sugar 
• 2 tbsp Oil
• 2 1/2 tbsp Yogurt
• 3/4 cup Lukewarm water
• 1 tsp Butter 
• 1/4 cup All Purpose flour for rolling

Method: 

1. In a bowl add active dry yeast, sugar and lukewarm water. Dissolve them well.
2. Close it and let it sit for 10 minutes or until the mixture becomes frothy.
3. In a large bowl add all purpose flour, yogurt and salt. Mix well. 
4. Now add the frothy yeast mixture and knead well. Add more water little by litle until the flour is kneaded together.

5. Knead to a soft dough. The dough will be sticky. Add oil and again knead it.
6. Close the lid and leave to rise until it becomes double of its volume. 
7. Heat the oven to 500 degrees with any flat baking tray for at least thirty minutes so the baking tray is hot. 
8. Next turn the oven to high broil.
9. Knead the dough for about two to three minutes and divide the dough into six equal parts.
10. Take each piece of dough, one at a time, dip it in the dry flour and roll into 8-inch oval shape.
11. Before putting the naan in oven, lightly wet the naan on both the sides with your hands and then place on the hot baking tray. 
12. Place this baking tray on the top rack of the oven.
13. The naan will take about 2 mins to cook, depending upon your oven. After the naan is broiled (naan should be golden brown color on top).

14. Take naan out of the oven and brush lightly with butter. 
15. Cut the naan into half and keep it closed container, so that they would not dry.
16. Repeat this process with other balls of dough.
17. Serve this butter naan with Dal, Chola, Palak Paneer or any curry.