Chilli garlic lachha paratha | multi layered lahsun paratha - parotta recipe | garlic bread

Ingredients :

FOR DOUGH:

• 2 cups wheat flour / atta
• 2 tablespoon oil
• 1 tsp salt
• 1 cup water

FOR GARLIC BUTTER:

• 3 tablespoon melted butter
• 2 tablespoon cooking oil
• 15 cloves of garlic, finely chopped
• 10 green chillies, finely chopped
• 2 tablespoon coriander, finely chopped
• Salt to taste

• Oil for roasting 1/4 cup
• wheat flour / atta, to dust

Recipe video : 

Instructions :

• In a bowl take wheat flour, salt, two teaspoon cooking oil and mix well.
• Add water little by little and knead the atta into a soft dough.
• Keep aside for half an hour.

• Mince green chillies and garlic separately into coarse paste.
• In a bowl add melted butter, oil, minced chillies and garlic and salt.
• Mix everything well and set aside.

• Now take out the rested dough and dusting with dry atta, roll into a medium thick round roti. 
• On this spread the garlic chilli butter mix and spread all over it, just leaving a little space at the top. ( Watch the video to get a clear idea )
• Now taking a pizza cutter or a knife slice the roti into thin ribbons leaving the top portion intact.
• Sprinkle a little dry atta on the roti.
• Next from one end start rolling or collecting the ribbons to one side, lightly pushing from your fingers ( watch the video )
• Collect all the strips and make a round bun, pressing it lightly shaping it into a round kulcha dough.
• Heat the tawa.
• Now roll out a kulcha, without pressing it very hard.
• Put the rolled out kulcha onto the hot tawa and using a little cooking oil, cook on the both sides to a lightly roasted consistency.
• Like this cook all the kulchas and keep them on one another.
• Now using both your hands, press the kulchas from the side so that the flaky layers of the kulchas are separated.
• Serve hot with great sabzis like ...

Sajje rotti recipe | Bajra Millet ki roti | Bajra roti | Pearl millet roti Recipe | sajje Bhakri Recipe

Ingredients :

Sajje hittu - Bajra flour 4 big cups

Black sesame seeds ( kappu ellu ) 2 tablespoon

Recipe video : 

Procedure :

• Take the Bajra atta in a bowl.
• Boil 2 cups of water.
• Make a circle in the flour and add boiling water.
• Lightly mix the water and the flour, cover with a lid and keep aside for five minutes.
• Then using very little normal water knead the dough. Don't make it very soft. 
• Make a small ball from the dough.
• Take some sesame seeds and press on both the sides of the dough ball.
• Apply some dry flour on both the sides and tap it lightly.
• Put the dough on the kitchen slab and start tapping it lightly with the right fingers and giving it a shape with your left palm.
• Please watch the video I have shared here to get the clear idea about how to tap the roti.
• If you don't know or don't want to tap the rotti, you can first give it a round shape, flatten it and roll it with a rolling pin. Please take care not to press it very hard. Lightly roll the roti.
• Next lift the roti with your hand and put it on the hot tava on the reverse side.
• Apply cold water on the roti with a muslin cloth.
• Once the bubbles appear, flip the roti with a spatula.
• Cook on both the sides, pressing lightly either with your hand or with a dry cloth.
• Take out once it's cooked on both the sides.
• Unlike other rotis, kadak or roasted sajje or Bajra roti tastes very good and full of flavours. To roast the rotti, keep the rotis either behind the hot tava while making the other rotis or in the end keep all the rotis on a hot tava on a low heat.
• Enjoy both soft and roasted kadak Rotti with butter, sabzi and chatni.

Jolada Rotti with rolling pin | Jowar roti | Jowar Bhakri | Lattisida Jolada Bhakri recipe

The Jolada Rotti or Bhakri as it is called in North karnataka is considered difficult to prepare because unlike wheat flour, it is gluten free and hence turns very brittle. So it has to be spread out hitting with hands. 

But you need not worry. Here is the secret of preparing bisi bisi Bhakri with ease.

This is a very easy recipe to make jowar roti, jolada rotti, sorghum flour rotis with rolling pin.

Jolada rotti or Bhakri is very healthy, totally gluten free, cholesterol free and is very rich in protein, fibre, iron and phosphorus.

Unlike traditional way of doing Bhakri, with this recipe, it can be easily prepared by everyone.

Watch the recipe video :

Ingredients :

Jolada Hittu ( Jowar Flour )     2 cups

Hot Water 1 cup

Prep Time       : 10 Minutes

Cooking Time  : 20 Minutes

Procedure : 

• Heat one cup of water and bring it to boil.
• In a vessel put the flour and make a circle inside.
• Pour in the boiled water in the center.
• Slowly push in the flour around into the water, closing the water with the flour.
• Cover a lid and let it warm up for 10 minutes.
• Knead the dough by pressing the dough with moist hand. The more we knead, the softer will be the rotis.
• Make small balls with the dough - the size of big lemon and flatten.
• Press some dry flour on both the sides of the dough, put some more flour on the kitchen slab and with light pressure tap into round Rotti.
• Then take a rolling pin or belan and roll the rotis. You should lightly roll the rotis without putting any pressure.
• Heat an iron tawa. We should never use non stick tava to make these rotis.
• Slowly lift the Rotti with your hand and put it on the hot tawa.
• Take a wet muslin cloth and lightly press on the Rotti wetting everywhere. After 2-3 minutes, reverse it with a spatula. Then reverse once again and press with a dry cloth so that the rotti will puff and become layered and soft. Else at this stage it can be cooked directly on fire like phulka.
• Serve hot with butter and any subzi or chutney of your choice.
• Happy Cooking :-)

aloo gobi paratha recipe | aloo gobi ke parathe | alu gobi paratha

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Ingredients :

Atta - whole wheat flour              4 big cups
Potatoes                                    6 big - boiled and mashed
Ground Gobi florets                    1 bowl



Very finely chopped onions         4
Finely chopped coriander leaves  1 cup
Chilli paste                                1 tablespoon
Ginger paste                             1/2 tablespoon
Red chilli powder                       1 tablespoon
Garam masala powder               1 tablespoon
Dhania powder                          1 tablespoon
Jeera powder                            1 tablespoon
Kasuri methi powder                 1 tablespoon
Groundnut oil                           2 tablespoon to mix in the dough
Groundnut oil                           1 cup 

Salt to taste

Recipe video :

Procedure :

In a mixing bowl add atta, salt, 2 tablespoon groundnut oil and required quantity of water and prepare slightly soft dough and keep aside for about 30 minutes.




In a thick bottomed kadai, heat 2 tablespoon of groundnut oil.
Add chopped onions and saute for five minutes.
Add ginger paste and saute it.
Add blanched and ground Gobi florets and saute for five minutes.
Now add mashed potato, chopped coriander, chilli paste, red chilli powder, garam masala powder, dhania powder, jeera powder, kasuri methi and salt and mix well and cook for two minutes.
Take off the flame and keep aside to cool.
Once the mix turns cold, make round balls from it and keep aside. Here you take care to see that the aloo mix is neither very soft not very hard. It should be smooth without any lumps.




Now take the atta dough and make round balls.
Roll all the dough balls into round thick small sized pooris.
Take care to see that the number of the pooris match with the potato mix balls.
In the rolled dough, keep one stuffing ball.
Cover the roll all around and press the top so that the stuffing is properly packed.
Like this prepare the stuffed rolls for all the parathas.

Now heat the tava and roll out the Paratha, slightly thicker than a normal chapati and cook on the tava putting oil on both the sides.

Serve hot with butter or with curds and Pickles.

aloo paratha recipe | aloo ka paratha recipe | alu paratha recipe

aloo paratha recipe | aloo ka paratha recipe | alu paratha recipe

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Ingredients :

• Atta - whole wheat flour  4 big cups
• Potatoes 6 big - boiled and mashed
• Very finely chopped onions 4
• Finely chopped coriander leaves 1 cup
• Chilli paste 1 tablespoon
• Groundnut oil 2 tablespoon to mix in the dough
• Groundnut oil 1 cup 
• Red chilli powder 1 tablespoon
• Garam masala powder 1 tablespoon
• Kasuri methi 2 tablespoon
• Salt to taste

Procedure :

• In a mixing bowl add atta, salt, 2 tablespoon groundnut oil and required quantity of water and prepare slightly soft dough and keep aside for about 10 minutes.
• In a thick bottomed kadai, heat 2 tablespoon of groundnut oil.
• Add chopped onions and saute for one minute.
• Now add mashed potato, coriander, chilli paste, red chilli powder, garam masala powder, kasuri methi and salt and mix well and cook for two minutes.
• Take off the flame and keep aside for five minutes to cool.
• Once the mix turns cold, make round balls from it and keep aside. Here you take care to see that the aloo mix is neither very soft not very hard. It should be smooth like butter, without any lumps.
• Now take the atta dough and make round balls.
• Roll all the dough balls into round thick small sized pooris.
• Take care to see that the number of the pooris match with the potato mix balls.
• In the rolled atta circle, sprinkle a little dry atta and keep one stuffing ball.
• Cover the roll all around and press the top so that the stuffing is properly packed.
• Like this prepare the stuffed rolls for all the parathas.
• Now heat the tava and roll out the Paratha, slightly thicker than a normal chapati and cook on the tava putting oil on both the sides.
• Serve hot with butter or with curds and Pickles.

lachha paratha recipe | lachha parantha recipe

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Are you bored eating only chapatis and rotis? But don't want to eat maida? Want to eat restaurant style khana, yet homemade? Don't want to toil too long in the kitchen?

Here is the single solution for all these thoughts....
These crispy yet light, flaky and yummy and healthy lachha parathas can be easily made at home.

You may also check our tasty and delicious sabzis that go very well with the parathas :



And to go with it, I am sharing my own version of curry with fried baby corns and capsicum which is just yummilicious!
A warning though. This combination tastes so good, you better eat first or make extra so that you won't be staring at empty vessels!!

You may also try our tasty and delicious sabjis that go very well with Rotis, Parathas, Naans and Kulchas.

Bitter gourd fry

Mixed Vegetable Curry

VEGETABLE MAKHANWALA

ALU MATAR

NAVRATAN KORMA

Preparation Time : 10 minutes
Cooking Time : 10 minutes

Ingredients :

For dough

4 cups  wheat flour                 
2 cups maida                         
1 tablespoon groundnut oil
1 teaspoon sugar
1 teaspoon salt
2 tablespoon curds
1 cup milk to mix the dough - adjust to mix the dough well

Groundnut oil  in a cup for making the parathas.

Atta to sprinkle on the parathas.

             

Preparation :

• Mix all the above to prepare dough. Knead well and set aside for at least one hour.

• Make round balls with the dough.
• Press and roll into round rotis.
• Apply groundnut oil over the surface.
• Sprinkle the atta all over the rolled roti.
• Holding at both ends fold into pleats as shown in the picture.

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• Then roll it into circles.
• Repeat this for all the dough balls.
• Pressing lightly roll into paratha. The pleats formed should be visible as shown in the picture.
• Putting oil or ghee on both sides cook on a tava. It should be slightly roasted so that the flakes tasty crispy.
• After removing from the tava press sideways as shown in the picture.

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Layered Lachha Paratha is ready. Serve hot with fried baby corns and capsicum mixed veggies curry.

how to make roti | how to make soft chapati | phulka recipe

Art of Cooking Tip # 9

How to prepare soft,fluffy and light Chapatis?

Chapati, the regular healthy staple food is prepared by everyone everyday.

But do your chapatis have many soft layers?

Whether your chapatis looks like poori - round - fluffy and light?

Whether your chapatis can be broken in just three fingers?

Whether your chapatis are soft like Obbattu - puran poli?

Whether your chapatis remain as soft and light even after 10-12 hours after cooking?

If your answer is in the negative to any of the above questions, then here is the solution.

• 
  
• Prepare the soft dough at least one hour before you roll them.
• Knead the dough well at least for 5-10 minutes.
• Finally smear a little groundnut oil and keep the dough well covered for an hour.
• Now make small balls, dust some atta and roll them round.
• Put and spread a few drops of oil, sprinkle a little atta on it as shown in the picture.
• Fold it and again smear a little oil and sprinkle some more atta and fold

  

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  into a triangle.
• Do this for all the balls.

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• Now while rolling the chapati, it should be remembered that chapatis are to be lightly ROLLED and NOT PRESSED with the rolling pin. This is very important.
• Remember while cooking chapati the fire should be always high.
• Put the chapati on the tawa, just when the color changes, turn it.
• Again within a minute or two reverse it.
• Put a little oil, turn it and smear a little oil on the other side also.
• It will turn round like a poori. 
• Take it with your hands, holding the edge lightly press on the kitchen slab so that the layers get separated because of the oil and the atta inside. 
• Repeat this for all the chapatis.
• Put them in a wide vessel and lightly apply ghee.
• Every time a chapati is cooked, the hot chapati should invariably go below and the ones cooked earlier should come on top. This should continue till all chapatis are cooked. 
• Serve hot with sabji.

For more such recipes here you go .....

THALI PEETH

Jolada Rotti and Ennegai Palya

Kerala Paratha with Mixed Vegetable Curry

parotta recipe | kerala paratha recipe | malabar paratha recipe with Mixed Vegetable Curry

Preparation time :  30 minutes 
Cooking time      :  30 minutes

Ingredients : 

Wheat flour                   2 cups
Maida                           2 cups
Baking powder              1/2 teaspoon
Curds                           1 cup
Sugar                           1 teaspoon

Salt                              1/2 teaspoon
Ghee                            2 tablespoons

Mix all the above in water to prepare dough. Knead well and set aside for at least one hour.

Preparation :

Make round balls with the dough.

Press and roll into round rotis as shown in the picture.  

Apply ghee over the surface.

Holding at both ends fold into pleats as shown in the picture.

Roll into circles. 

Repeat this for all the dough balls.

Pressing lightly roll into paratha. The pleats formed should be visible as shown in the picture.

Putting oil or ghee on both sides cook on a tava.

After removing from the tava press sideways as shown in the picture.

Layered Kerala Paratha is ready. Serve hot with mixed vegetable curry.

How to prepare soft, fluffy and light Phulka | Phulka Recipe (Roti/Chapati) - Puffed Indian Bread

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How to prepare soft, fluffy and light Phulka ?

Phulka, the little cousin of Chapati is the tastiest and healthiest form of roti and the ideal food for dinner since it is prepared with wheat flour and no oil is used while cooking it.

The Phulka taste great when they are cooked soft and light. So how to cook them ?

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• Prepare the dough at least one hour before you roll them.
• Knead the dough well at least for 5-10 minutes.
• Make the Phulka of small size as they look inviting, easy to roll and cook.
• After rolling, at a time three phulka can be cooked together.
• Remember while cooking phulka the fire should be always high.
• Put three phulka on tawa, just when the colour changes with heat, turn them.
• Again within a minute or two reverse them.
• Now take each phulka on a ladle as shown in the picture and cook directly on fire.
• It will turn  round like a poori. Repeat this for the three phulka.
• Put them in a wide vessel and lightly apply ghee.
• Serve hot with sabji.

How to prepare crispy and light Avarekalu akki Rotti ? akki rotti recipe | rice roti recipe

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Avarekalu Rotti is prepared by one and sundry but it can be a delight to eat if the Roti is cooked light, crispy and golden brown. Then how to do it? Which are the points that make your rotti light and crisp??? 

• Mix the dough in the hot water in which the avarekalu is cooked. Add extra water only if needed.
• Press rotti thin and flatten evenly.
• The rottis should always be cooked over high flame, taking care to rotate the kadai to see that it is not over cooked. If you cook over low flame, the rottis will turn hard.

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Avarekalu is the most favoured vegetable and among the dishes prepared from Avarekalu, the Akki Rotti with avarekalu holds a place of pride. There is hardly anybody who can control the urge to fall in love or stop craving to eat Avarekalu Rotti.

And do you want the recipe? here it is. 

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Ingredients :

Rice flour                         2 cups

Grated coconut                 ½ cup

Avarekalu boiled with salt  1 cup

Crushed green chilli          1 tbs

Finely chopped coriander  2 tablespoon

Jeera                              1 tablespoon

Asafoetida                       1 teaspoon

Groundnut oil                  2 cups

Salt  if required as the salt is already added while cooking the avarekalu.

Those of you who love methi flavor can add some finely chopped methi leaves for taste.

Preparation :

Mix all the above ingredients, knead well and set aside for 5-10 minutes. Make small round balls, the size of orange.

Heat a thick bottomed kadai. Hold it upside down under running cold water till the heat evaporates.

Put in 4-5 spoons groundnut oil inside the kadai. 
Take one ball of dough, flatten in the kadai and press lightly around, spreading it evenly into a round roti. 
Press it as thin as possible.

Cook the rotti rotating kadai around to take care that rotti is cooked into golden brown all around. 
You will know that the roti is cooked perfectly when you can see the edges around turning into golden brown.
Serve hot with ennegai palya or mixed vegetable curry.

Happy Cooking :-)

jolada rotti recipe| jowar roti recipe| jowar bhakri recipe | Jolada Rotti and Ennegai Palya

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Jolada Rotti and Yennegai palya ..... Just the name makes one's mouth water. The most healthy and delicious dish from North Karnataka everybody loves to eat but either scared or not able to prepare.

The Jolada Rotti or Bhakri as it is called in North karnataka is considered difficult to prepare because unlike chapati or phulka, it cannot be rolled easily and added to it, the jowar flour lacks gluten,the reason behind the sticky quality of wheat flour. So it has to be spread out hitting with hands. Here is the secret of preparing bisi bisi Bhakri with ease.

Ingredients :

Jolada Hittu ( Jowar Flour )     4 cups

Hot Water

Prep Time      : 10 Minutes
Cooking Time : 20 Minutes

• Instead of taking full measure jowar flour, take one measure of jowar flour and one fourth measure wheat flour.
• Heat one cup of water and bring it to boil.
• In a vessel put the flour and make a circle inside.
• Pour in the boiled water in the center.
• Slowly push in the flour around into the water, closing the water with the flour.
• Cover a lid and let it warm up for 10 minutes.
• Knead the dough adding more warm water.
• Make small balls the size of big lemon and flatten.
• Press some dry flour on both the sides of the dough, put some more flour on the kitchen slab and with light pressure tap into round Rotti.



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• The most important point to be noted here is you should tap the Rotti on the edges with the fingers as shown in the picture. This way Rotti will not split in the edge.
• Slowly lift the Rotti with your hand like obbattu and turn it on the tawa in such a way that is should be on the reverse side from the way it was on the kitchen slab.
• Take a wet muslin cloth and lightly press on the Rotti wetting everywhere. After 2-3 minutes, reverse it with a spatula. Then reverse once again and press with your fingers so that it will puff. Else at this stage it can be cooked directly on fire like pulka.
• Serve hot with butter and Ennegai Palya.

Happy Cooking :-)

Ennegai Palya

Preparation Time    :     30 Minutes
Cook Time             :     20 minutes

Ingredients           :

Small tender brinjal                    10
Onion                                        4
Fried Groundnut seeds                1 cup
Jeera                                         1 Tablespoon
Jaggery                                     1 Big Lemon size
Tamarind                                   1 Big Lemon size
Red chilli powder                        1 Tablespoon
Sambar powder                          1 Table Spoon
Asafoetida                                 1 pint
Groundnut oil                            4 Tablespoon
Mustard seeds                           ½ Teaspoon
Turmeric Powder                        ½ Tea Spoon
Coriander Leaves                        a few
Curry leaves                              10-15
Salt to taste.

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P.S : Sambar powder can be purchased in the market. But to get the authentic taste and to use regularly, a good quantity of garam masala powder can be prepared at home and can be stored in airtight containers. It will last up to six months. For Sambar Powder recipe visit here.

Instructions :

• Cut onion into thin longish pieces.
• Wash and cut brinjal slitting from the bottom side into a plus shape taking care not to cut it fully.
• In a mixie grind fried groundnut seeds,jeera, tamarind,jaggery,red chilli powder, sambar powder and salt into nice masala powder.
• Fill in this powder into slit brinjals. Set aside the extra powder.
• In a thick bottomed kadai, heat oil and put mustard seeds and let it splutter.
• Add asafoetida and turmeric powder.
• Put in the cut onions and cook for 5 minutes.
• Add the filled brinjals, mix well adding some water and cook over low heat till brinjals are tender taking care to add required water to cook brinjals.
• Once the brinjals are cooked, add some more water for gravy and bring to a boil.
• While boiling, add remaining masala powder, curry leaves and cook till gravy thickens.
• Switch off the heat, put in finely cut coriander leaves and cover the lid.

Serve hot with Jolada Rotti, chapati, akki rottis and pooris.

Happy Cooking :-)