A lay man’s delight in maharashtra
Preparation Time : 1/2 hour
Cooking Time : 1/2 hour
Servings : 4

INGREDIENTS

Jawari flour 300 grams Sesame seeds (til)  2 teaspoons Ghee as required

METHOD
Make a stiff dough with flour and enough water. Divide it into eight equal portions. Line a flat surface with a small plastic sheet. Take a portion of the dough, roll it into a ball and place it on the plastic sheet. Wet your hands with water and pat the ball into a thick, flat disk. Heat a griddle and place the disk on it. Sprinkle some of the sesame seeds. When the bottom is crisp, turn over and cook the other side. Remove when crisp and cooked. Smear pure ghee and serve hot.

A good and a very light south indian delight
Preparation Time : overnight
Cooking Time : 1/2 hour
Servings : 4

INGREDIENTS

Rice 1 cup Parboiled rice (ukda chawal)  1 cup Coconut water  1/4 cup Salt  to taste Coconut, scraped  3/4 cup Baking powder  1/4 teaspoon Oil, grated  to coat

METHOD
Clean, wash and soak both the rice together in four cups of water for two to three hours. Drain and grind to a smooth paste adding coconut water, as required. Add salt, stir well and keep ground rice for at least thirty-six hours in a warm place to ferment. Soak the scraped coconut in one and a half cups of warm water, grind and extract thick milk. Add the coconut milk to the fermented batter and dilute it to a thick creamy consistency. Mix in the baking powder and adjust salt.Heat an appam tawa (small cast-iron kadai), brush with a little oil. Add one ladle of batter, tilt the kadai all round to spread the batter. The edges should be thin and the excess batter should collect at the centre. Cover with a thick heavy lid and cook on medium heat for two to thee minutes. Check to see if the sides start leaving the tawa. The edges of the appam should be crisp and thin and the centre soft and spongy. Serve hot with your choice of ishtew.

Recipe Tip :
Traditionally fresh toddy is used to ferment this batter. In the above recipe, the coconut water acts as the fermenting agent. A special type of tawa made in cast iron is available to make these appams. You may also use a small non-stick kadai for this purpose.

Courtsy :  sanjeevkapoor.com

An unusual parantha stuffed with chhunda

Servings : 4

INGREDIENTS Whole wheat flour (atta) + for dusting 2 cups Salt to taste Mango pulp 1/2 cup Oil to shallow fry+2 tablespoons Chhunda 1 cup

METHOD
Make dough with wheat flour, salt, mango pulp and two tablespoons of oil. Divide into eight equal portions. Dust each ball in flour and roll out into a diskette. Apply some oil and sprinkle a little flour. Put a tablespoonful of chhunda on one side of the diskette and roll to make a cylinder. Fold over the sides and press slightly. Rest them for a while. Gently roll out again into squares. Shake off excess flour. Heat a tawa. Put the parantha on it and roast both sides on medium heat. Dribble some oil and roast till both sides are golden and crisp. Serve hot with chhunda.

Courtsy :  sanjeevkapoor.com

paratha flavoured with carom seeds
Preparation Time : 1/2 an hour
Cooking Time : 1/2an hour
Servings : 4

INGREDIENTS Whole wheat flour (atta)   for dusting+3 cups Salt to taste Carom seeds (ajwain), crushed 1/2 teaspoon Ghee 4 tablespoons Oil to shallow fry

METHOD
Mix together atta, salt and carom seeds. Rub in two tablespoons of ghee. Add sufficient water and knead into a stiff dough. Cover and rest it for fifteen minutes. Divide the dough into eight equal portions. Roll in dry flour and roll into a round chapatti. Spread a little ghee on one side and lightly roll that side in dry flour. Fold the chapatti into half and then again into half to make a triangle Roll into a triangular parantha. It should be a little thick. Heat a tawa. Place the parantha on the tawa and cook for a minute. Flip and apply ghee. Cook for a minute and flip again and apply ghee. Cook till both the sides are golden. Serve hot.

Courtsy :  sanjeevkapoor.com

Method:
1.Roll the bread flat with the help of a rolling pin.
2.Mix the salt, chilli, garlic in the butter.
3.Apply on all slices generously.
4.Roll one slice tightly from end to end.
5.Brush all over with a bit of butter.
6.Coat the roll with grated cheese by rolling in it.
7.Repeat for all slices. Cover rolls with a moist cloth.
8.Place in the refrigerator for 30 minutes.
9.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
10.Serve hot with ketchup.

Note: If you have trouble keep the rolls in place when raw, secure them with toothpicks before placing in the fridge. Remove toothpicks before baking.

Making time: 10 minutes (excluding chilling and baking time)
Makes: 6 rolls

Ingredients:
1 1/2 cups wheat flour
1/2 cups gram flour
1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
1/2 turmeric powder
2-3 pinches asafaetida
1/2 tsp each cummin / oregano seeds
finely chopped coriander
1 tbsp water

Method:
Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth. Break off bits and make small potato sized balls. Roll to 3-4 mm thickness. Roast on griddle (tawa) as for phulka. Or after brown spots appear place direct on gas flame and puff, with help of tongs. Phulka also may be done similarly if puffing with cloth, feels difficult. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam.

 

Ingredients:
3 cups self-raising flour (maida)
1 tbsp oil
2 tbsp butter
1/2 cup curds fresh
salt to taste
1/2 tsp baking soda (soda – bicarb)
warm milk for kneading.

Method:
Sieve together dry ingredients into a large rimmed plate. Add butter curds, oil and rumble with fingers. When does is like course crumbs, add milk a little at a time, till a soft pliable dough is formed. Cover with wet muslin cloth. Cover with another plate and keep aside for  – 6 hours. Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if required.

Place on a pre-warmed griddle (tawa). Apply water on the top part with hands Invert naan and stick to griddle. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals). Serve hot with a blob of butter on it.

 

Ingredients:
2 cups slightly coarse wheat flour
1/4 cups maida
2 tbsp ghee
2 tbsp curd
salt to taste.

Method:
Knead slightly stiff dough cover and keep for 2 hours.
Take naan sized dough and make a ball.
Roll to a thickish roti (4-5 mm thick).
Heat griddle (tawa) place on tawa and dry one side.
Wet upper side with water and invert.
Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done.

Serve hot with desired vegetables.