Cake House

Missi Roti...Chickpea flour flat bread slathered with a good dose of desi ghee. This is what I am going to have for my lunch today. Mom and dad left today morning and with no other choice, I am back to my normal routine of looking after the home, running behind the kiddo to make sure he finishes his glass of milk, washing the laundry, watering the plants and hundreds of other chores which were very well taken care of when they were here. The self proclaimed Sabbatical from blogging has also ended and I am back in my kitchen once again.  My mom made this Roti just a few days back but since I was playing LAZY, I did not even bother to take pictures for the blog. The roties turned out so good that they made it to my  list of TO- MAKE- THINGS. Made these for lunch today and enjoyed them with a left over curry. These roties are healthy, easy to make and go very well with the Indian curries. Here is how to make these. All you need is Besan \ Chickpea flour - 1 cup Atta \ Whole wheat...

Makki ki roti or maize flour flatbread is a traditional Indian recipe made with corn meal and is usually eaten with  Sarson ka saag and a piece of jaggery. It is usually made during the winter season. You can bring the taste of Punjab in your own kitchen with this easy to follow recipe. Here it is. All you need is Makki ka atta \ Maize flour - 3 cups Salt - 1 tsp Vegetable oil - 1\4 cup Warm water to knead the dough Ghee for applying on top Method of preparation Mix makki ka atta, salt and vegetable oil in a bowl with your finger tips till everything is nicely combined. Add warm water and knead a soft dough. This dough will behave different than your regular wheat flour dough as their is no gluten in maize flour. Cover and keep the dough aside for 10-15 minutes. Heat a griddle. Take two sheets of transparent plastic.( I used a cut ziplock bag ) Divide the dough in 6-8 equal parts. Grease the plastic sheet and keep a ball of dough in between the two sheets. Gently roll the dough in ...

Tired of making plain aloo ke parathe. Add little peas in the filling and enjoy the change. Here is the recipe. All you need is Whole wheat flour - 1 cup Salt - 1\2 tsp Oil - 1 tsp Potato - 1\2 cup ( Boiled, peeled and grated ) Peas - 1\2 cup ( boiled ) Garam masala - 1\2 tsp Green chili - 1 ( chopped ) Green coriander - 2 tbsp ( chopped ) Oil for frying Method of preparation Add whole wheat flour, salt and oil in a bowl. Mix. Add water and knead to make a soft dough. Cover and keep aside for 15-20 minutes. Mix boiled potato, peas, salt, garam masala, green chili and coriander in a bowl. Mix nicely. Make lemon size balls of the dough. Divide each ball into two pieces. Dust and roll both the pieces to approx 4-5 inch. Keep 2 tbsp of filling on one of the rolled piece. Cover with the another rolled piece. Seal the ends. Dust and roll to approx 6 inch disc. Heat a griddle. Fry the paratha from both the sides applying little oil till brown spots appear. Serve hot with curd, achar and butte...