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 ...

Makke aur mooli ka paratha is a traditional Punjabi dish made especially during winters. It is traditionally made in the wood fire, but now we have started making it on the stove top. It tastes best when it is hot and smeared with a layer of ghee on top and a piece of gur ( jaggery ) on the side. Here is the recipe. All you need is Maake ka atta \ Maize flour - 2 cups Mooli \ radish - 2 cups ( grated ) Ginger - 1 tsp ( grated ) Methi - 1\2 cup ( chopped ) green chili - 1 ( chopped ) Salt - 1 tsp Oil for frying Ghee for applying on top Method of preparation Mix all the ingredients in a bowl. Add little warm water and make a soft dough. ( This dough is different from the regular wheat flour dough. It does not makes a smooth dough ) Keep aside for 10-15 minutes. Divide the dough into 8 equal parts and shape them into balls. Grease two plastic sheets with oil. Keep the dough ball in between the sheets and roll into 5-6 inch disc. Heat a griddle. Very gently transfer the parathaon the gridd...