Ghevar Recipe । Rajasthani Malai Ghevar | Rabri Ghevar

Ghevar Recipe । मलाई घेवर । Rajasthani Malai Ghevar | Rabri Ghevar

Malai Ghevar is a special sweet for the festival of Sawan and Rakhsha Bandhan. We can find Ghevar everywhere in the market during these festivals, you can easily make it at home and surprise your family members. So lets make Mini Ghevar today at home.

Here is an easy recipe with step by step pictures to make tempting Mini ghevar. Garnish them with creamy rabri and nutty dry fruits for a mouth drooling experience. Enjoy.

Direction :

Getting Ready:

Take 2 cup refined flour in a mixing bowl. Take 1/2 cup milk, 1/4 cup ghee , ¼ cup chilled water put in mixer jar and blend well. Then add refined flour and water in small portions to make batter.

mini ghevar
Whisk for 3 to 4 minutes to make it of pouring consistency. Pour the batter in a bowl. Squeeze juice from 1 lemon add it to the batter.

mini ghevar

Take 15 to 20 saffron strands of saffron in a small bowl. Add a little water to it.

mini ghevarMaking:

Take a wok, fill it with ghee . Turn on the flame and heat it. Place the mould inside the wok to make mini ghevar. Ghee should be in such quantity that,1 or 1.25 inch is left in the mould.

mini ghevar

Ghee should be very hot. Then pour batter in the cup and then pour it in the ghee with a spoon. The batter scatters, when it stops forming foam then agin pour batter.

mini ghevar

Move the fried ghevar to the sides with a stick or wooden ladle. Keep space in middle to pour more batter. Then again pour batter when the crackling stops, pour batter on sides too. Press and roast it. Press the ghevar on the side wherever it seems white. Prepare all ghevar likewise.

mini ghevar

Once ready take out and ghevar and place on the strainer so that extra ghee drains out. 17 to 18 ghevar are ready in this quantity of batter. It takes 5 to 6 minutes to fry a ghevar.

mini ghevar

For making sugar syrup, Take a vessel; add 1 cup sugar and 1/2 cup water to it. Cook until sugar dissolves in water. Add cardamom powder made from 4 to 5 cardamoms. Add saffron and soaked water too. Stir at regular intervals. Sugar syrup should form a single thread.

mini ghevar

To check the sugar syrup, drop it in a bowl. Once it cools, stick between your finger and move fingers apart. If it forms a single thread then the sugar syrup is ready. Add a little chopped almond and pistachios to the sugar syrup. Mix well. Once ready put the sugar syrup aside to cool a bit.

mini ghevar

Place the ghevars in a plate and pour the sugar syrup over the ghevar. Do not pour all of it once. That will make the ghevar soft.

mini ghevarServing:

You can add rabri over the ghevar to make it more tempting. Pour the rabri evenly over the ghevar, Add a little chopped almonds and pistachios over it.

mini ghevarSuggestion :

  • You can use oil or ghee as desired.
  • You can skip the use of saffron if desired.
  • Do not whisk the batter continuously all at once. Make sure that while you make the batter,no lumps should form. It should form a smooth batter. It should be of the right consistency.
  • Ghevar can also be prepared in refined oil. Do not pour very hot sugar syrup over the ghevar.
  • You can store and eat simple ghevar for over a month,when sweetened, it can be eaten for 15 to 20 days.After adding rabri . You can eat ghevar for 3 days if placed in a refrigerator.
  • While frying make sure the oil or ghee,should be rightly hot.
  • While making sugar syrup make sure, sugar syrup should not be thin.If the sugar syrup is thin then, then ghevar will turn soft.

Ghevar Recipe । Rajasthani Malai Ghevar | Rabri Ghevar mini-ghevar
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 2 cup (250 gms)
  • Ghee ¼ cup (60 gms)
  • Milk - ½ cup
  • Sugar - 1 cup (250 gms)
  • Green Cardamom - 5 to 6 (powder)
  • Saffron Strands - 15 to 20
  • Almonds - 8 to 10 (finely chopped )
  • Pistachios - 10 to 15 (finely chopped )
  • Ghee - For frying
  • Rabri - 250 gms
Instructions
  1. Take 2 cup refined flour in a mixing bowl. Take ½ cup milk, ¼ cup ghee , ¼ cup chilled water put in mixer jar and blend well. Then add refined flour and water in small portions to make batter.
  2. Whisk for 3 to 4 minutes to make it of pouring consistency. Pour the batter in a bowl. Squeeze juice from 1 lemon add it to the batter.
  3. Take 15 to 20 saffron strands of saffron in a small bowl. Add a little water to it.
  4. Take a wok, fill it with ghee . Turn on the flame and heat it. Place the mould inside the wok to make mini ghevar. Ghee should be in such quantity that,1 or 1.25 inch is left in the mould.
  5. Ghee should be very hot. Then pour batter in the cup and then pour it in the ghee with a spoon. The batter scatters, when it stops forming foam then agin pour batter.
  6. Move the fried ghevar to the sides with a stick or wooden ladle. Keep space in middle to pour more batter. Then again pour batter when the crackling stops, pour batter on sides too. Press and roast it. Press the ghevar on the side wherever it seems white. Prepare all ghevar likewise.
  7. Once ready take out and ghevar and place on the strainer so that extra ghee drains out. 17 to 18 ghevar are ready in this quantity of batter. It takes 5 to 6 minutes to fry a ghevar.
  8. For making sugar syrup, Take a vessel; add 1 cup sugar and ½ cup water to it. Cook until sugar dissolves in water. Add cardamom powder made from 4 to 5 cardamoms. Add saffron and soaked water too. Stir at regular intervals. Sugar syrup should form a single thread.
  9. To check the sugar syrup, drop it in a bowl. Once it cools, stick between your finger and move fingers apart. If it forms a single thread then the sugar syrup is ready. Add a little chopped almond and pistachios to the sugar syrup. Mix well. Once ready put the sugar syrup aside to cool a bit.
  10. Place the ghevars in a plate and pour the sugar syrup over the ghevar. Do not pour all of it once. That will make the ghevar soft.
  11. You can add rabri over the ghevar to make it more tempting. Pour the rabri evenly over the ghevar, Add a little chopped almonds and pistachios over it.

 

Mango Kulfi Recipe – Aam Ki Kulfi recipe

Mango Kulfi- Recipes – Aam Ki Kulfi recipes

Mango kulfi is a soothing and refreshing recipe of kulfi prepared with mangoes and milk, makes a perfect dessert for summers. Summers have already started in our part of the world and we all love eating or drinking something soothing and refreshing during scorching summers. We have a good excuse to make ice-creamy kulfi for you all. So, today we have a great and simple mango kulfi recipe for you all.

We all love eating kulfi and ice creams during summers. Summer is also a season of mangoes. Kulfi prepared with mangoes taste super yummy and amazing. We are sure that you and your dear ones will love eating this kulfi. Making this kulfi recipe is easy too, just follow the below mentioned step-by-step instructions with pictures and enjoy!

Directions

Getting ready:

Take in milk in a vessel with heavy base and place it in flame for simmering.

mango kulfi

Rinse the mangoes and peel them.

mango kulfi

Cut out the pulp from each mango and further chop down the pulp to small chunks.

mango kulfi

Peel the green cardamom and make fine powder.

mango kulfiMaking:

Keep stirring the milk at every 1 to 2 minutes to prevent it from browning at the base.

mango kulfi

Let it simmer until thick and remains 1/3 in quantity.

mango kulfi

When the milk gets thick, add sugar to it and let it simmer until the sugar dissolves completely.

mango kulfi

Keep few chunks for later use and grind the rest in mixture jar to make a fine paste.

mango kulfi

Let the milk come to room temperature and then add mango pulp, pistachios, cardamom powder and finely chopped mango chunks to it.

mango kulfi

Mix everything really well and the mixture for kulfi is now ready. Transfer this mixture to a airtight container and close the lid.

mango kulfi

Place this container in deep freezer to set. Within 7 to 8 hours the mango kulfi will get set.

mango kulfiServing:

Take out the kulfi from deep freezer 10 minutes prior serving and enjoy eating.

mango kulfiSuggestions:

  • It takes 1 hour to thicken the milk. If you take 250 grams of mawa and 1 cup full cream milk instead of milk then it just takes 10 minutes to mix the mawa and let the milk simmer. With this you’ll be able to make mango kulfi instantly.
  • For 4 to 5 members
  • Time – 1.10 minutes

Mango kulfi mango kulfi
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mangoes – 2 (without threads variety) (500 grams)
  • Milk – 1 liter full cream
  • Sugar – ½ cup (100 grams)
  • Pistachios – 10 to 12
  • Green cardamom – 4 to 5
Instructions
  1. Take in milk in a vessel with heavy base and place it in flame for simmering.
  2. Rinse the mangoes and peel them.
  3. Cut out the pulp from each mango and further chop down the pulp to small chunks.
  4. Peel the green cardamom and make fine powder.
  5. Keep stirring the milk at every 1 to 2 minutes to prevent it from browning at the base.
  6. Let it simmer until thick and remains ⅓ in quantity.
  7. When the milk gets thick, add sugar to it and let it simmer until the sugar dissolves completely.
  8. Keep few chunks for later use and grind the rest in mixture jar to make a fine paste.
  9. Let the milk come to room temperature and then add mango pulp, pistachios, cardamom powder and finely chopped mango chunks to it.
  10. Mix everything really well and the mixture for kulfi is now ready. Transfer this mixture to a airtight container and close the lid.
  11. Place this container in deep freezer to set. Within 7 to 8 hours the mango kulfi will get set.
  12. Take out the kulfi from deep freezer 10 minutes prior serving and enjoy eating.

 

Arbi Masala Recipe | Arbi Ki Sukhi Sabzi । Fried Arbi recipe

Arbi Masala Recipe | अरबी की सूखी सब्जी । Arbi Ki Sukhi Sabzi । Fried Arbi recipe

Arbi Masala is a lip smacking recipe you can relish anytime with pooris and parathas. You can take them along on trips too, it doesn’t go  stale easily. The oozing  blend of flavors will keep you drooling for more. You can have it for any meal, be it breakfast ,lunch dinner.

Here is an easy recipe with step by step pictures to make Tempting Dry Arbi Masala sabzi. Grab a bowl full of this sabzi and enjoy your food.

Direction:

Getting Ready:

Take 400 gms arbi. Wash and put the arbi to boil. Add as much water in which the arbi sink.Turn on the flame. Close the lid of cooker. Boil till single whistle.After the whistle, reduce flame. Boil it the cooker for 2 minutes on low flame.Then turn off flame. After pressure escapes from cooker, check the arbi.If soft they are ready.

fried arbi masala

Take out arbi from cooker, place in a plate and cool them.Once cool, peel with help of a knife.Keep the while part of it. Then cut them vertically.

fried arbi masalaMaking:

Add 2 to 3 tbsp mustard oil to the pan.When sufficiently hot add Add 1 tsp carom seeds,Add 1/2 pinch asafoetida, 1/2 tsp turmeric powder,2 tsp coriander powder,2 green chilies finely chopped,1/2 inch ginger piece finely chopped .Slightly roast the spices.

fried arbi masala

Add the arbis, add 1 tsp salt or to taste,add 1/2 tsp dry mango powder, 1/2 tsp red chili powder,add 1/4 tsp garam masala. Mix the spices.

fried arbi masala

Spread the arbi a little. Cover them and cook for 2 to 3 minutes on low flame.After 3 minutes check it. Flip it. When arbi are crispy, add a little green coriander to it and mix. Turn off flame,take out the arbi in a plate.

fried arbi masalaServing:

Sprinkle a little green coriander over Arbi masala to garnish and serve it with you favorite poori or paratha. You can carry along Arbi sabzi with poori or parantha wherever you travel. This sabzi stays good for 24 hour, doesn’t go stale easily.

fried arbi masalaSuggestion:

  • When you bring the arbi from the market,make sure it is round in shape and has no joints.
  • Arbi made in mustard oil tastes sumptuous though,you can take any cooking oil.
  • Keep a check on the time when you boil arbi.
    Peel arbi when it cools completely.

Arbi Masala Recipe | Arbi Ki Sukhi Sabzi । Fried Arbi recipe fried-arbi-masala
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Taro root - 400 gms
  • Mustard oil - 2 to 3 tbsp
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Carom seeds - 1 tsp
  • Asafoetida - ½ pinch
  • Turmeric Powder - ½ tsp
  • Green chili - 2 (finely chopped )
  • Ginger - ½ inch piece (finely chopped )
  • Red chili powder - ½ tsp
  • Coriander Powder - 2 tsp
  • Dry Mango Powder - ½ tsp
  • Garam masala - ¼ tsp
  • Salt - 1 tsp or to taste
Instructions
  1. Take 400 gms arbi. Wash and put the arbi to boil. Add as much water in which the arbi sink.Turn on the flame. Close the lid of cooker. Boil till single whistle.After the whistle, reduce flame. Boil it the cooker for 2 minutes on low flame.Then turn off flame. After pressure escapes from cooker, check the arbi.If soft they are ready.
  2. Take out arbi from cooker, place in a plate and cool them.Once cool, peel with help of a knife.Keep the while part of it. Then cut them vertically.
  3. Add 2 to 3 tbsp mustard oil to the pan.When sufficiently hot add Add 1 tsp carom seeds,Add ½ pinch asafoetida, ½ tsp turmeric powder,2 tsp coriander powder,2 green chilies finely chopped,1/2 inch ginger piece finely chopped .Slightly roast the spices.
  4. Add the arbis, add 1 tsp salt or to taste,add ½ tsp dry mango powder, ½ tsp red chili powder,add ¼ tsp garam masala. Mix the spices.
  5. Spread the arbi a little. Cover them and cook for 2 to 3 minutes on low flame.After 3 minutes check it. Flip it. When arbi are crispy, add a little green coriander to it and mix. Turn off flame,take out the arbi in a plate.
  6. Sprinkle a little green coriander over Arbi masala to garnish and serve it with you favorite poori or paratha. You can carry along Arbi sabzi with poori or parantha wherever you travel. This sabzi stays good for 24 hour, doesn't go stale easily.

 

Khatta Meetha Karela | Sweet and Sour Stuffed Bitter Gourd

hatta Meetha Karela | खट्टे मीठे भरवां करेले । Sweet and Sour Stuffed Bitter Gourd

Meethe Karele is one amazing recipe you should try out. Stuffed with flavorful spices these bitter gourds have a sweet and salty taste. Relish it with Chapaati, Paratha or rice. I am sure you will enjoy every bite of it. It has a unique taste and a blend of salt sugar and spices in it.

Here is step by step recipe with pictures on how to make Sweet and Sour stuffed bitter gourd. Have it for meal or dinner. Enjoy

Direction:

Getting Ready:

Wash the gourd and pat dry. Remove the stalk then peel gourds and coat them with salt and keep aside for 30 minutes.  Gather the peels (removed skin) in a plate to use them later. Also some salt in peels, mix and keep it aside.

meethe karele

Wash the gourd and peels too. Soak it in water for one more time and strain again.Repeat the process. Remove excess water.

meethe karele

Slit the gourds. Cut it vertically so that it remains joined at the bottom.

meethe karele

Making :

To make stuffing, add 2 tsp oil in pan and heat sufficiently. When sufficiently hot, add cumin seeds, asafoetida and turmeric powder into it. Now add peels of gourds and sauté for while. Sauté the peels for 2 minutes then  mix spices into it like coriander powder, fennel powder, mango powder and red chilly powder. Keep the flame low.

meethe karele

Turn off the flame and add salt and sugar as well. Mix all ingredients nicely. The stuffing is ready. Take it out in a separate bowl so that it cools down quickly.

meethe karele

Add 1 or 1.5  tsp stuffing and press gently with spoon. Remove the excess stuffing. Likewise fill all the gourds.

meethe karele

Preheat a pan and add oil to it. Make sure you use a pan with flat base. When oil is sufficiently hot , now place gourds in pan for cooking. Cover the gourds and cook for 3-4 minutes on low flame. Check after 4 minutes.

meethe karele

After 4 minutes, Flip the sides as they have roasted from beneath.Cook until they turn slightly in color from all sides and turn bit tender. Cover and cook for another 3 minutes and flip the sides later. Cover and cook for 3 minutes.

meethe karele

Once 3 minutes are done, Flip sides then cover and cook again for 3 more minutes. Cook for 2 more minutes if you find the gourds a bit uncooked. Make sure you keep the flame low. The gourds are ready. Turn off the flame and take them out in a plate. Garnish with some green coriander.

meethe karele

Serving:

Mouth watering and delectable methe karele is ready. Serve steaming hot with chapatti, parantha or poori.These can be stored in refrigerator for 6-7 days.

Suggestions :

  • Using Red chilly powder is optional.

Khatta Meetha Karela | Sweet and Sour Stuffed Bitter Gourd meethe-karele
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bitter gourds – 8 (small sized) (400 grams)
  • Salt – 1 tsp
  • Mustard oil – 4 tbsp
  • Fennel powder – 2 tsp
  • Coriander powder – 2 tsp
  • Mango powder – 1 tsp
  • Red chilly powder – ¼ tsp
  • Salt – more than 1 tsp or 1.25 tsp (as per your taste)
  • Powdered sugar – 2.5 tsp
  • Turmeric powder – ½ tsp
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
Instructions
  1. Wash the gourd and pat dry. Remove the stalk then peel gourds and coat them with salt and keep aside for 30 minutes. Gather the peels (removed skin) in a plate to use them later. Also some salt in peels, mix and keep it aside.
  2. Wash the gourd and peels too. Soak it in water for one more time and strain again.Repeat the process. Remove excess water.
  3. Slit the gourds. Cut it vertically so that it remains joined at the bottom.
  4. To make stuffing, add 2 tsp oil in pan and heat sufficiently. When sufficiently hot, add cumin seeds, asafoetida and turmeric powder into it. Now add peels of gourds and sauté for while. Sauté the peels for 2 minutes then mix spices into it like coriander powder, fennel powder, mango powder and red chilly powder. Keep the flame low.
  5. Turn off the flame and add salt and sugar as well. Mix all ingredients nicely. The stuffing is ready. Take it out in a separate bowl so that it cools down quickly.
  6. Add 1 or 1.5 tsp stuffing and press gently with spoon. Remove the excess stuffing. Likewise fill all the gourds.
  7. Preheat a pan and add oil to it. Make sure you use a pan with flat base. When oil is sufficiently hot , now place gourds in pan for cooking. Cover the gourds and cook for 3-4 minutes on low flame. Check after 4 minutes.
  8. After 4 minutes, Flip the sides as they have roasted from beneath. Cook until they turn slightly in color from all sides and turn bit tender. Cover and cook for another 3 minutes and flip the sides later. Cover and cook for 3 minutes.
  9. Once 3 minutes are done, Flip sides then cover and cook again for 3 more minutes. Cook for 2 more minutes if you find the gourds a bit uncooked. Make sure you keep the flame low. The gourds are ready. Turn off the flame and take them out in a plate. Garnish with some green coriander.

 

Sandwich Dhokla | Double Layered Dhokla | Gujarati Instant Sandwich Dhokla

Sandwich Dhokla | Double Layered Dhokla | सैंडविच ढोकला | Gujarati Instant Sandwich Dhokla

Layers of spicy chutney, sandwiched within layers of dhokla make a sumptuous snack. Have this soft and puffy Sandwich dhokla oozing with flavors anytime. Making it is really easy and it is a fuss free recipe that wouldn’t take much of your time.

Here is a step by step recipe with picture to make Sandwich dhokla. I am sure you with your friends and family will enjoy every bite of it.

Direction :

Getting Ready :

Take 1.5 cup chickpea flour, also 1 cup whisked curd in a bowl and make a smooth batter by mixing the two. Make sure you have preciously sieved the chickpea flour. If batter seems dense add little water. We have used less than ¼ cup water in it.

sandwich dhokla

Take a thali and grease it with a little oil.

sandwich dhoklaMaking:

Once batter is of right consistency then add 1 tsp sugar to it, 2 tsp oil, ¾ tsp salt or to taste. Mix all ingredients well until sugar dissolves. Keep the batter aside for 10 to 15 minutes to set.

sandwich dhokla
After 10 min the batter is puffed up and ready. Divide batter in 2 parts and keep in separate bowls. Add 3/4 tsp eno fruit salt to one bowl of the batter.

sandwich dhokla
Place a vessel to heat on flame. Put a jali stand in it then add 2 to 2.5 cup water. Turn on the flame. Cover the lid of the vessel and let water boil.

sandwich dhokla

Once puffy, pour batter on thali, tap and spread evenly. Meanwhile also check the water.

sandwich dhokla
Reduce the flame, while you place the thali in vessel to prevent from burning. After placing the thali increase flame. Cook the dhokla for 5 minutes on high flame.

sandwich dhokla
After 5 minutes, take out the thali, spread chutney over the layer. We have taken ½ cup chutney. Spread it lightly so that the layer below isn’t mashed.

sandwich dhokla
After spreading chutney, Take the other bowl of batter left and add remaining eno fruit salt to it. Mix well. Spread batter over chutney layer lightly so that the layer below isn’t mashed.

sandwich dhokla
Put the thali back into the vessel carefully. Cook the dhokla for 12 to 14 minutes on high flame.

sandwich dhokla
After 15 minutes, poke it with a knife and check. Dhokla is ready if knife comes out clean.Dhokla is ready, turn off flame.

sandwich dhokla
To take out the dhokla, separate it from the edge of the plate with a knife. Move the knife forward. Place another plate over it and flip it. Tap the plate to take out dhokla.

sandwich dhokla
For tempering taken a pan, put 1 tbsp oil, heat it . Add add ½ tsp black mustard, let it crackle, then add ½ cup water, add 1 tsp sugar to it. Cook till sugar dissolves.

sandwich dhoklaServing:

Cut the slice of dhokla, spread tempering over it and serve to friends and family. You can have it with green coriander chutney, peanut chutney, tomato sauce.

sandwich dhoklaSuggestion:

  • You can take green coriander, sesame seeds. If you take sesame seeds, add it while you prepare the tempering.
  • You can also make it from semolina or from dal batter.

Sandwich Dhokla | Double Layered Dhokla | Gujarati Instant Sandwich Dhokla sandwich-dhokla
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour - 1.5 cup (150 gms)
  • Whisked Curd - 1 cup
  • Green Coriander chutney - ½ cup
  • Oil - 2 to 3 tbsp
  • Fresh Coconut - 2 to 3 tbsp (grated)
  • Black Mustard - ½ tsp
  • Curry leaves - 10 to 12
  • Sugar - 2 tsp
  • Salt - ¾ tsp or to taste
  • Green chili - 2 (finely chopped)
Instructions
  1. Take 1.5 cup chickpea flour, also 1 cup whisked curd in a bowl and make a smooth batter by mixing the two. Make sure you have preciously sieved the chickpea flour. If batter seems dense add little water. We have used less than ¼ cup water in it.
  2. Take a thali and grease it with a little oil.
  3. Once batter is of right consistency then add 1 tsp sugar to it, 2 tsp oil, ¾ tsp salt or to taste. Mix all ingredients well until sugar dissolves. Keep the batter aside for 10 to 15 minutes to set.
  4. After 10 min the batter is puffed up and ready. Divide batter in 2 parts and keep in separate bowls. Add ¾ tsp eno fruit salt to one bowl of the batter.
  5. Place a vessel to heat on flame. Put a jali stand in it then add 2 to 2.5 cup water. Turn on the flame. Cover the lid of the vessel and let water boil.
  6. Once puffy, pour batter on thali, tap and spread evenly. Meanwhile also check the water.
  7. Reduce the flame, while you place the thali in vessel to prevent from burning. After placing the thali increase flame. Cook the dhokla for 5 minutes on high flame.
  8. After 5 minutes, take out the thali, spread chutney over the layer. We have taken ½ cup chutney. Spread it lightly so that the layer below isn’t mashed.
  9. After spreading chutney, Take the other bowl of batter left and add remaining eno fruit salt to it. Mix well. Spread batter over chutney layer lightly so that the layer below isn’t mashed.
  10. Put the thali back into the vessel carefully. Cook the dhokla for 12 to 14 minutes on high flame.
  11. After 15 minutes, poke it with a knife and check. Dhokla is ready if knife comes out clean.Dhokla is ready, turn off flame.
  12. To take out the dhokla, separate it from the edge of the plate with a knife. Move the knife forward. Place another plate over it and flip it. Tap the plate to take out dhokla.
  13. For tempering taken a pan, put 1 tbsp oil, heat it . Add add ½ tsp black mustard, let it crackle, then add ½ cup water, add 1 tsp sugar to it. Cook till sugar dissolves.
  14. Cut the slice of dhokla, spread tempering over it and serve to friends and family. You can have it with green coriander chutney, peanut chutney, tomato sauce.

 

Homemade Spring Roll Wrappers – Spring Roll Wrappers Recipe

Homemade Spring Roll Wrappers – स्प्रिंग रॉंल रैपर्स – Spring Roll Wrappers Recipe

Vegetables Spring rolls are always a hit and most favorite Chinese snack with many of us, especially kids. Every mother looks out the best and the healthiest possible food for their kids. So, today we have an easy and quick recipe of making spring rolls wrappers from the scratch. Spring roll wrapper is a sheet or pastry stuffed with various filling for making spring rolls.

Instead of buying spring roll wrappers this time from the market, try making them at home using this easy recipe with step by step instructions and detailed method of preparation. Use these spring roll sheets and enjoy spring rolls anytime.

Directions:

Making:

Take 1 cup ( 125 gms) refined flour in a bowl, Add 1/4 cup (20 gm)  corn flour to it.Add 1/3 tsp salt and 3 tsp oil. Then Mix  all the ingredients well. Add little quantity of water to knead a soft dough like that of a paratha. To knead this much quantity of dough, we used less than 1/2  cup of water. Knead the dough. Cover and keep the dough aside for 15 to 20 minutes to set.

spring roll wrappers

After 20 minutes , the dough is also set and ready. Knead and smooth the dough for 2 to 3 minutes. Once the smooth and soft dough is ready. Break the lumps from the dough then make small dough balls and give them a round shape. Then press it and give it a shape of a peda.

spring roll wrappers

To roll out the wrappers take a rolling board. Then Pick up a dough ball. Take a little dry refined flour, dust the dough ball with it and roll it out in a round shape with 3 to 4 inch diameter. Dust it again if it  sticks to the rolling board. Once rolled out and ready, place it out on a plate. Likewise roll out all the pooris for wrappers.

spring roll wrappers

Spread a little oil over the poori on all sides. Then sprinkle a little dry refined flour over it and spread it. Place one poori over another sticking the edges. Press them with hand and stick them. Lift and dust in dry refined flour and roll it out thin and big. Flip it and roll out as big a poori as you want the wrapper to be.Make sure you roll out the pooris from the sides. We have rolled it out thin in a diameter of 7 to 8 inch.

spring roll wrappers

Heat the griddle and grease it with a little oil. Wipe out extra oil with a tissue and keep the flame very low. Once the girdle is hot, place the poori to roast and let it roast slightly from below. When poori is roasted from below and dark from above then flip it to slightly roast it from the other side. Rotate the poori with help of a tissue. Poori is roasted from the other side as well.

spring roll wrappers

Place it out on a board and separate the wrappers. Open it from the joints. Transparent and thin wrappers are ready.

spring roll wrappersServing:

  • Thin wrappers are ready you can use them to make snack for parties. You can keep them in a polythene and keep it in fridge and prepare yummy and sumptuous snacks instantly for 3 to 4 days. You can make this wrapper in advance for any party as it will save the time and effort.

Homemade Spring Roll Wrappers spring-roll-wrappers
Author: 
Recipe type: Miscellaneous
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Plain flour- 1 cup (125 gms)
  • Corn flour- ¼ cup ( 20 gms)
  • Oil – 3 tbsp
  • salt- ⅓ tsp
Instructions
  1. Take 1 cup ( 125 gms) refined flour in a bowl, Add ¼ cup (20 gm) corn flour to it.Add ⅓ tsp salt and 3 tsp oil. Then Mix all the ingredients well. Add little quantity of water to knead a soft dough like that of a paratha. To knead this much quantity of dough, we used less than ½ cup of water. Knead the dough. Cover and keep the dough aside for 15 to 20 minutes to set. .
  2. After 20 minutes , the dough is also set and ready. Knead and smooth the dough for 2 to 3 minutes. Once the smooth and soft dough is ready. Break the lumps from the dough then make small dough balls and give them a round shape. Then press it and give it a shape of a peda.
  3. To roll out the wrappers take a rolling board. Then Pick up a dough ball. Take a little dry refined flour, dust the dough ball with it and roll it out in a round shape with 3 to 4 inch diameter. Dust it again if it sticks to the rolling board. Once rolled out and ready, place it out on a plate. Likewise roll out all the pooris for wrappers.
  4. Spread a little oil over the poori on all sides. Then sprinkle a little dry refined flour over it and spread it. Place one poori over another sticking the edges. Press them with hand and stick them. Lift and dust in dry refined flour and roll it out thin and big. Flip it and roll out as big a poori as you want the wrapper to be.Make sure you roll out the pooris from the sides. We have rolled it out thin in a diameter of 7 to 8 inch.
  5. Heat the griddle and grease it with a little oil. Wipe out extra oil with a tissue and keep the flame very low. Once the girdle is hot, place the poori to roast and let it roast slightly from below. When poori is roasted from below and dark from above then flip it to slightly roast it from the other side. Rotate the poori with help of a tissue. Poori is roasted from the other side as well.
  6. Place it out on a board and separate the wrappers. Open it from the joints. Transparent and thin wrappers are ready.

 

Cold Coffee Recipe – Iced Coffee Recipe with Ice Cream

Cold Coffee Recipe – Iced Coffee Recipe with Ice Cream

Cold coffee is another delightful chilled beverage for the scorching summers. Add an ice cream scoop to this yummy cold coffee and serve it right away and relish drinking this perfect beverage for the hot summers. You can also add some chocolate syrup to the coffee to enhance the taste.

So, all the coffee lovers try out this version of cold coffee to make perfect with nice frothy layer on the top. Kids too will devour this soothing and refreshing cold coffee. Here’s a detailed recipe with step-by-step pictures. Enjoy!

Directions

Making:

Take milk in a mixer jar, followed by coffee powder and sugar.

cold coffee

Now churn the mixture until sugar and milk mix well.

cold coffee

Then add ice cubes to the mixer jar and churn again until the ice cubes mixes well to the milk. Chilled coffee is ready to be served.

cold coffeeServing:

Pour the prepared coffee to the glasses, keeping little space on the top.

cold coffee

Now drop the ice cream scoops to the cold coffee. Serve immediately and relish drinking this soothing and refreshing cold coffee.

cold coffeeSuggestion

  • We used vanilla ice cream for making this recipe. You can make it without ice cream as well. Sprinkle some coco powder to garnish the coffee then.

Cold Coffee Recipe - Iced Coffee Recipe with Ice Cream cold coffee
Author: 
Recipe type: Drinks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Toned Milk – 500 ml (2 cups) (or full cream milk)
  • Sugar – 4 tsp
  • Instant coffee powder – 2 tsp
  • Ice cubes – 1 cup
  • Vanilla ice cream – 3 to 4 scoops
Instructions
  1. Take milk in a mixer jar, followed by coffee powder and sugar. Now churn the mixture until sugar and milk mix well.
  2. Then add ice cubes to the mixer jar and churn again until the ice cubes mixes well to the milk. Chilled coffee is ready to be served.
  3. Pour the prepared coffee to the glasses, keeping little space on the top. Now drop the ice cream scoops to the cold coffee. Serve immediately and relish drinking this soothing and refreshing cold coffee.

 

Basic Gravies for Curry – Part 1 । Vegetarian Curries and Gravies

Basic Gravies for Curry – Part 1 । – 1 । Vegetarian Curries and Gravies

Curry recipes are prepared in our kitchen on daily basis. You can try to make different curries every time to get different taste. You can add or subtract anything from the traditional method of preparing the curry and give it a different taste. Normally we use tomato,cream, cashews sesame,poppy seeds to make curry.Prepare curries with different flavors and have a delightful meal.

Here is an easy recipe with step by step pictures to make various curries. I am sure you will enjoy these easy recipes for sure. Make curry from these gravies  and relish it with Chapati, Paratha, rice.

Direction :

Getting Ready Tomato Gravy:

Take 2 tomatoes, ½ inch ginger baton and 1 green chili and make a paste.

gravy recipeMaking  Tomato gravy :

Turn on the flame and heat a pan. Add 2 tsp oil to the pan. Once sufficiently hot, add ¼ tsp cumin seeds, ½ pinch of asafoetida. Keep flame low, ¼ tsp turmeric powder, 1 tsp coriander powder and sauté the masala for a while. Add tomato-ginger-green chili paste, followed ¼ tsp red chili powder. Stir well to roast masala.

gravy recipeAdd ½ to ¾ cup of water as the desired consistency of gravy. Prepare the gravy, add the peeled and boiled potatoes or add boiled arbi. Add some salt, garam masala and some green coriander, sabzi is ready. Add 1/3 tsp salt and ¼ tsp garam masala. Turn off the flame. Transfer the gravy to the bowl. Add fried potatoes to the gravy.

gravy recipeGetting Ready Curd Gravy:

Take ½ cup whisked curd and 1 tsp chickpea flour for making the gravy. Mix well until lumps dissolve.

gravy recipeMaking Curd Gravy:

Take a pan, add 2 tsp oil to the pan.  When oil is sufficiently hot add ¼ tsp cumin seeds. Add less than ½ pinch of asafoetida. Keep flame low. Add ¼ tsp turmeric powder, ½ tsp coriander powder, add ¼ tsp red chili powder and sauté the masala for a while.

gravy recipeAdd chickpea flour mixed curd. Cook until it simmers. Add ½ to ¾ cup of water as the desired consistency of gravy. Keep stirring constantly until the gravy starts simmering again. add 1 to 2 finely chopped green chilies. add ¼ tsp salt or to taste. Simmer for 2 more minutes. Add some green coriander. Turn off the flame. Transfer the gravy to the bowl. Add pakoris to the gravy.

gravy recipeGetting Ready Cashew Poppy seeds gravy:

Take the poppy seeds and the soak in water for up to an hour and grind later.Similarly grind the cashews as well.

gravy recipeMaking for Cashew Poppy seeds gravy:

Heat a pan and Add 3 to 4 tsp oil to it. When oil is sufficiently hot, add ¼ tsp cumin seeds to it and sauté. Add ¼ tsp turmeric powder. Keep flame low. add 1 tsp coriander powder. Add tomato green chili ginger paste. Add ¼ tsp red chili powder. Sauté the masala until oil starts separating from it. Keep flame low.

gravy recipe

Add cashew paste and poppy seed paste (2 tbsp cashew paste and 2 tbsp poppy seed paste.) Stir and sauté the masala until oil starts leaving the edges of masala. Add ½ to ¾ cup of water as the desired consistency of gravy. Mix well then add ¼ tsp garam masala, 1/3 tsp salt or to taste. Mix the masala thoroughly and add some green coriander and stir. Cook it on low flame for 3 to 4 minutes. Turn off the flame. Transfer the gravy to the bowl. Add fried paneer to the gravy.

gravy recipeGetting Ready Mawa Gravy :

Take 2 tomatoes, ½ inch ginger baton and 1 green chili and make tomato green chili ginger paste.

gravy recipeMaking for Mawa Gravy:

Turn on the flame and heat the pan. Add 4 tsp or 2 tbsp oil to the pan. When oil is sufficiently hot, add ¼ tsp cumin powder, ¼ tsp turmeric powder. Keep flame low. add 1 tsp coriander powder. Add tomato green chili ginger paste. Add ¼ tsp red chili powder. Sauté the masala until oil starts separating from it. Keep flame low.

gravy recipe

Take 50 grams of mawa, add it to the gravy and sauté it along with the masala for a while. Add ½ to ¾ cup  water as the desired consistency of gravy. Mix well then add ¼ tsp garam masala, 1/3 tsp salt or to taste. Mix the masala thoroughly and add some green coriander and stir. Cook it on low flame for 4 to 5 minutes. Turn off the flame. Transfer the gravy to the bowl. Add fried brinjals to the prepared gravy.

gravy recipeServing:

Lip smacking and easy to make gravies are here. You can make these anytime and have a delicious meal on your platter.You can add  tomato gravy to make variety of curry recipes such as potatoes or arbi. Curd gravy is generally used for making the potatoes, arbi or prepare pakoris from any lentil and add them to the gravy. Cashew and poppy seeds gravy gravy can be used for making any koftas, paneer or add any fried veggies to this gravy. You can add fried brinjals to the mawa gravy. Make curry from these gravies  and relish it with Chapati, Paratha, rice.

gravy recipeSuggestions:

  • We can also make gravy without mixing the chickpea flour but if we mix curd to the chickpea flour first then it prevents the curd from coagulating and also gravy gets little dense.
  • You can also prepare tempering with the green chilies and then add them to the curd gravy.
  • Keep note that salt is added in the end while making curd gravy with curd when the gravy starts simmering. If we add salt initially then the curd can coagulate.
  • We used poppy seeds and cashews paste but you can also use melon seeds paste. Or prepare gravy alone with the melon seeds paste or cashew paste or poppy seeds paste.
  • You can also mix all these three dry fruits for making the gravy as well.

Basic Gravies for Curry । Vegetarian Curries and Gravies - Part 1 gravy-part-1
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Tomato gravy:
  • Tomatoes - 2 (150 gms)
  • Ginger - ½ inch piece
  • Green Chili - 1
  • Oil - 2 tsp
  • Cumin seeds- ¼ tsp
  • Asafoetida - ½ pinch
  • Turmeric powder - ¼ tsp
  • Coriander powder - 1 tsp
  • Red chili powder- ¼ tsp
  • Salt - ⅓ tsp (or to taste)
  • Garam Masala - ¼ tsp
  • Green coriander- 2 to 3 (finely chopped)
  • Curd Gravy:
  • Whisked curd - ½ cup
  • Chickpea flour - 1 tsp
  • Oil - 2 tsp
  • Cumin seeds - ¼ tsp
  • Asafoetida- Less than ½ pinch
  • Turmeric powder - ¼ tsp
  • Coriander Powder - ½ tsp
  • Red chili powder - ¼ tsp
  • Green chili - 2 (finely chopped)
  • Salt - ¼ tsp or to taste
  • Green coriander- 2 to 3 (finely chopped)
  • Cashew - Poppy seeds gravy:
  • Cashew Paste - 2 tbsp
  • Poppy Seeds paste- 2 tbsp
  • Oil- 3 to 4 tsp
  • Cumin seeds - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Coriander powder - 1 tsp
  • Tomatoes - 2 (150 gms)
  • Ginger- ½ inch piece
  • Green chili - 1
  • Red chili powder - ¼ tsp
  • Garam masala - ¼ tsp
  • Salt- ⅓ tsp or to taste
  • Green Coriander -2 to 3 (finely chopped)
  • Mawa Gravy:
  • Mawa - 50 gms
  • Oil - 4 tsp
  • Roasted Cumin - ¼ tsp
  • Turmeric Powder- ¼ tsp
  • Coriander powder - 1 tsp
  • Tomatoes - 2 (150 gms)
  • Ginger - ½ inch piece
  • Green chili - 1
  • Red chili powder - ¼ tsp
  • Garam masala - ¼ tsp
  • Green Coriander- 2 to 3 (finely chopped)
Instructions
  1. Tomato Gravy :
  2. Take 2 tomatoes, ½ inch ginger baton and 1green chili and make a paste.
  3. Turn on the flame and heat a pan. Add 2 tsp oil to the pan. Once sufficiently hot, add ¼ tsp cumin seeds, ½ pinch of asafoetida. Keep flame low, ¼ tsp turmeric powder, 1 tsp coriander powder and sauté the masala for a while. Add tomato-ginger-green chili paste, followed ¼ tsp red chili powder. Stir well to roast masala.
  4. Add ½ to ¾ cup of water as the desired consistency of gravy. Prepare the gravy, add the peeled and boiled potatoes or add boiled arbi. Add some salt, garam masala and some green coriander, sabzi is ready. Add ⅓ tsp salt and ¼ tsp garam masala. Turn off the flame. Transfer the gravy to the bowl. Add fried potatoes to the gravy.
  5. Curd Gravy:
  6. Take ½ cup whisked curd and 1 tsp chickpea flour for making the gravy. Mix well until lumps dissolve.
  7. Take a pan, add 2 tsp oil to the pan. When oil is sufficiently hot add ¼ tsp cumin seeds. Add less than ½ pinch of asafoetida. Keep flame low. Add ¼ tsp turmeric powder, ½ tsp coriander powder, add ¼ tsp red chili powder and sauté the masala for a while.
  8. Add chickpea flour mixed curd. Cook until it simmers. Add ½ to ¾ cup of water as the desired consistency of gravy. Keep stirring constantly until the gravy starts simmering again. add 1 to 2 finely chopped green chilies. add ¼ tsp salt or to taste. Simmer for 2 more minutes. Add some green coriander. Turn off the flame. Transfer the gravy to the bowl. Add pakoris to the gravy.
  9. Cashew - Poppy seeds gravy
  10. Take the poppy seeds and the soak in water for up to an hour and grind later.
  11. Similarly grind the cashews as well.
  12. Heat a pan and Add 3 to 4 tsp oil to it. When oil is sufficiently hot, add ¼ tsp cumin seeds to it and sauté. Add ¼ tsp turmeric powder. Keep flame low. add 1 tsp coriander powder. Add tomato green chili ginger paste. Add ¼ tsp red chili powder. Sauté the masala until oil starts separating from it. Keep flame low
  13. Add cashew paste and poppy seed paste (2 tbsp cashew paste and 2 tbsp poppy seed paste.) Stir and sauté the masala until oil starts leaving the edges of masala. Add ½ to ¾ cup of water as the desired consistency of gravy. Mix well then add ¼ tsp garam masala, ⅓ tsp salt or to taste. Mix the masala thoroughly and add some green coriander and stir. Cook it on low flame for 3 to 4 minutes. Turn off the flame. Transfer the gravy to the bowl. Add fried paneer to the gravy.
  14. Getting Ready Mawa Gravy
  15. Take 2 tomatoes, ½ inch ginger baton and 1 green chili and make tomato green chili ginger paste.
  16. Turn on the flame and heat the pan. Add 4 tsp or 2 tbsp oil to the pan. When oil is sufficiently hot, add ¼ tsp cumin powder, ¼ tsp turmeric powder. Keep flame low. add 1 tsp coriander powder. Add tomato green chili ginger paste. Add ¼ tsp red chili powder. Sauté the masala until oil starts separating from it. Keep flame low.
  17. Take 50 grams of mawa, add it to the gravy and sauté it along with the masala for a while. Add ½ to ¾ cup water as the desired consistency of gravy. Mix well then add ¼ tsp garam masala, ⅓ tsp salt or to taste. Mix the masala thoroughly and add some green coriander and stir. Cook it on low flame for 4 to 5 minutes. Turn off the flame. Transfer the gravy to the bowl. Add fried brinjals to the prepared gravy.
  18. Serving
  19. Lip smacking and easy to make gravies are here. You can make these anytime and have a delicious meal on your platter.You can add tomato gravy to make variety of curry recipes such as potatoes or arbi. Curd gravy is generally used for making the potatoes, arbi or prepare pakoris from any lentil and add them to the gravy. Cashew and poppy seeds gravy gravy can be used for making any koftas, paneer or add any fried veggies to this gravy. You can add fried brinjals to the mawa gravy. Make curry from these gravies and relish it with Chapati, Paratha, rice.

 

 

Rice Pakora Recipe – Chawal ke pakore recipe – Leftover rice pakora

Rice Pakora Recipe – Chawal ke pakore recipe – Leftover rice pakora

Rice has been an important part of our menu. We Indians relish eating it with our favorite dal and curry recipes , but have you ever wondered what new recipes you could make from the leftover rice. Here is an amazing Rice Pakora recipe for you to try out. You can serve them as a snack at evening or relish its amazing taste with your favorite chutney or dip.

So here is the Chawal ke pakores recipe with step by step pictures and detailed method of preparation. Enjoy your snack time !


Directions:

Getting Ready:

Add some water to the chickpea flour and mix it well till it is dissolved to form a thick batter.Add more water to make a smoother batter.

Left Over Rice PakoraMaking:

Add 1/4 tsp of salt, some red chilli powder and coriander powder to the batter. Now mix all the ingredients well and whisk well. Let the batter to settle and ferment for 5 minutes.

Left Over Rice Pakora

Till then let’s prepare a spice mix for the leftover rice. Put the rice into a bigger bowl and break the chunks of rice, till the grains are separated. Add the remaining salt, coriander powder, finely chopped green coriander leaves, red chili powder. Adjust the quantity of chili powder as according to taste.Mix all the spices well. Meanwhile, heat some oil in a pan or wok on a simmering flame.

Left Over Rice Pakora
Now prepare some small balls of rice mixture. As we are making the balls in two different ways,either we make round balls of rice and dip it in chickpea flour batter or we directly put the rice mix into the chickpea batter. With half of the rice mix we will make small balls.Make these balls pressed to the size of small lemon.The shape of the balls can be round or oval.

Left Over Rice Pakora
To check if the oil is hot enough to fry the balls,pour a few drops of batter to the frying pan.If it floats over the oil immediately that means the oil is ready.

Left Over Rice Pakora
Take the rice balls and coat them with chickpea flour batter. Now drop the coated rice balls into the pan and evenly fry the balls till golden brown in colour on all sides.

Left Over Rice Pakora
Now that the pakoras are evenly cooked and golden brown in colour, drain them out on a platter covered with absorbent to remove the extra oil with the help of a perforated spatula.

Left Over Rice Pakora
Put the leftover rice to the chickpea flour batter, mix it well,to prepare the balls in a different way. Put the small lemon sized balls to the pan and flip them till all the sides are brown in colour.

Left Over Rice PakoraServing:

The crunchy and super delectable rice pakoras are ready to be served. These Rice Pakoras can be served steaming hot with a green coriander chutney or tomato ketchup for a lip smacking experience.

Rice Pakora Recipeleft over rice pakora
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Ingredients
  • Leftover rice - 1.5 cup
  • Besan - 1 cup
  • Green Coriander - 2 to 3 tbsp (finely chopped)
  • Salt - ¾ tsp / to taste
  • Green chilli - 2 (finely chopped)
  • Ginger - 1 inch piece (grated)
  • Coriander Powder - 1 tsp
  • Red Chilli - ¼ tsp
  • Oil - For frying
Instructions
  1. Add some water to the chickpea flour and mix it well till it is dissolved to form a thick batter.Add more water to make a smoother batter.
  2. Add ¼ tsp of salt, some red chilli powder and coriander powder to the batter. Now mix all the ingredients well and whisk well. Let the batter to settle and ferment for 5 minutes. Till then let's prepare a spice mix for the leftover rice.
  3. Put the rice into a bigger bowl and break the chunks of rice, till the grains are separated. Add the remaining salt,coriander powder, finely chopped green coriander leaves, red chili powder. Adjust the quantity of chili powder as according to taste.
  4. Mix all the spices well. Meanwhile heat some oil in a pan or wok on a simmering flame. Now prepare some small balls of rice mixture. As we are making the balls in two different ways,either we make round balls of rice and dip it in chickpea flour batter or we directly put the rice mix into the chickpea batter. With half of the rice mix we will make small balls.
  5. Make these balls pressed to the size of small lemon.The shape of the balls can be round or oval. To check if the oil is hot enough to fry the balls,pour a few drops of batter to the frying pan.If it floats over the oil immediately that means the oil is ready.
  6. Take the rice balls and coat them with chickpea flour batter. Now drop the coated rice balls into the pan and evenly fry the balls till golden brown in colour on all sides. Now that the pakoras are evenly cooked and golden brown in colour, drain them out on a platter covered with absorbent to remove the extra oil with the help of a perforated spatula.
  7. Put the leftover rice to the chickpea flour batter, mix it well,to prepare the balls in a different way. Put the small lemon sized balls to the pan and flip them till all the sides are brown in colour.
  8. The crunchy and super delectable rice pakoras are ready to be served. These Rice Pakoras can be served steaming hot with a green coriander chutney or tomato ketchup for a lip smacking experience.

 

Phulka, Chapati or Roti – How to make Chapati – step by step recipe

Phulka, Chapati or Roti | How to make Chapati – step by step recipe

Rotis or chapattis are soft round Indian flatbreads that are often used for mopping up any curries or stir fries. Rotis are prepared in almost every part of India. These chapatis are prepared with wheat flour kneaded into soft dough. Ghee and salt is also added while kneading the dough to make the phulkas more soft and puffy.

Making roti is really easy, though a little practise is needed to get perfect round phulkas. As chapatis are prepared with wheat flour they are healthy and super easy to digest. So, here is the basic method for making phulkas with step by step pictures and detailed method of preparation. Enjoy!

Directions:

Getting ready:

Take 2 cup of wheat flour, ½ teaspoon salt in a big mixing bowl. Then add 1 tsp of oil to flour. Mix well and then add water in little portions to prepare soft dough. Avoid adding much water to the flour all at once.

soft chapati

Firstly bind the wheat flour well and gradually press and smoothen it. Turn the dough and knead it well with your fist. Knead the dough well for 3 to 4 minutes until it smoothes. If the dough is still stiff, add water accordingly. The dough is ready, cover and keep it aside for 20 minutes to set.

soft chapatiMaking:

After 20 minutes are done, grease your hands with some oil and smoothen the dough again to make it soft. The soft and smooth dough is now done and ready. Let’s prepare chapattis now.

soft chapati

To make chapattis, take small lumps from the dough. The size of chapattis can be big or small as desired. Roll the lump into a round dough ball and flatten it a little.

soft chapati

Now dust the dough ball with some dry wheat flour and start rolling out the chapatti thinly with 6 to 7 inch diameter. When the chapatti sticks to the rolling board, dust the chapatti with wheat flour again and roll out thin chapattis. Meanwhile heat a tawa on flame for roasting the chapattis.

soft chapati

Gently lift the roti from the rolling board and place it on the tawa. Let the chapatti roast a little from beneath. Chapatti is roasted from beneath as it has turned little dark on the surface. Now flip the side and let it roast until it gets little brown spots beneath.

Soft chapati
When you can little brown spots on this side, roast the chapatti directly on the flame.
Flip the chapatti and very carefully roast it making sure it doesn’t burn.

Soft chapati

Immediately take off the chapatti from flame when it gets brown spots and place on the bowl kept above the plate. If you place it directly on the plate it will turn soggy from beneath. Likewise prepare rest of the chapattis as well.

Soft chapati
Apply some ghee on the roasted chapattis. For this, pour some ghee over it and rub the chapattis to each other to spread the ghee evenly.

Soft chapati

For roasting chapattis on the tawa, roast the roti on both the sides then flip the side and press down with a ladle until it puffs up and brown spots appear.

Soft chapatiServing:

You can also store the chapattis directly inside the casserole. Spread a foil sheet or thick cotton napkins inside the casserole. Place the chapattis inside the casserole and cover. Store the chapattis immediately inside the casserole but keep it open until the chapattis cool down.

Soft chapati

Serve these steaming hot chapattis with any Indian curry or stir fried sabzi as well your taste and enjoy your meals.

Suggestions:

  • Adding salt and oil to the flour while is optional. Though, a little salt in the rotis give a better taste and adding oil makes the rotis soft.
  • To prepare dough, use half the quantity of water than the dough. Take 1 cup of water for 2 cups of wheat flour but the quantity of water used differs as according to the type of wheat flour used.
  • Roll out the chapatti from the sides and not from the centre because if rolled from the centre the chapatti flattens at the centre and remains thick on the sides.
  • To store the leftover dough, place it in a container and apply some ghee or oil over it. This helps dough from turning black and keeps the dough soft as well for the second day. Do not store the dough for more than 24 hours.

Phulka, Chapati or Roti soft chapati
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups (300 grams)
  • Salt – ½ tsp or to taste
  • Oil – 2 tsp
  • Ghee – 2 to 3 tbsp
  • Wheat flour – 1 cup (150 grams) (for dusting)
Instructions
  1. Take 2 cup of wheat flour, ½ teaspoon salt in a big mixing bowl. Then add 1 tsp of oil to flour. Mix well and then add water in little portions to prepare soft dough. Avoid adding much water to the flour all at once.
  2. Firstly bind the wheat flour well and gradually press and smoothen it. Turn the dough and knead it well with your fist. Knead the dough well for 3 to 4 minutes until it smoothes. If the dough is still stiff, add water accordingly. The dough is ready, cover and keep it aside for 20 minutes to set.
  3. After 20 minutes are done, grease your hands with some oil and smoothen the dough again to make it soft. The soft and smooth dough is now done and ready. Let’s prepare chapattis now.
  4. To make chapattis, take small lumps from the dough. The size of chapattis can be big or small as desired. Roll the lump into a round dough ball and flatten it a little.
  5. Now dust the dough ball with some dry wheat flour and start rolling out the chapatti thinly with 6 to 7 inch diameter. When the chapatti sticks to the rolling board, dust the chapatti with wheat flour again and roll out thin chapattis. Meanwhile heat a tawa on flame for roasting the chapattis.
  6. Gently lift the roti from the rolling board and place it on the tawa. Let the chapatti roast a little from beneath. Chapatti is roasted from beneath as it has turned little dark on the surface. Now flip the side and let it roast until it gets little brown spots beneath.
  7. When you can little brown spots on this side, roast the chapatti directly on the flame.
  8. Flip the chapatti and very carefully roast it making sure it doesn’t burn.
  9. Immediately take off the chapatti from flame when it gets brown spots and place on the bowl kept above the plate. If you place it directly on the plate it will turn soggy from beneath. Likewise prepare rest of the chapattis as well.
  10. Apply some ghee on the roasted chapattis. For this, pour some ghee over it and rub the chapattis to each other to spread the ghee evenly.
  11. For roasting chapattis on the tawa, roast the roti on both the sides then flip the side and press down with a ladle until it puffs up and brown spots appear.
  12. You can also store the chapattis directly inside the casserole. Spread a foil sheet or thick cotton napkins inside the casserole. Place the chapattis inside the casserole and cover. Store the chapattis immediately inside the casserole but keep it open until the chapattis cool down.

 

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