KHASTHA ROTI.. now this may seem like roti, but its totally something else. It has its own flavour, can be eaten alone or with a relish. I surprised my mom when i made em a few days ago, she was amazed at how soft they were.. even when cold! Its a definite keeper, will make a bigger batch in ramadhan. Super cool gogis :)
Ingredients:
2 cups atta
2 eggs beaten
1tsp cumin seed
1tsp salt
6tbsp ghee (may seem alot.. but trust me its meant to be)
1tsp baking powder
150ml milk
1tsp grated ginger
Method:
1.Sieve flour. Add baking powder, salt, ghee, cumin seeds and grated ginger
2. Mix well
3.Make into dough using eggs and milk
4. Keep in fridge, covered with cling film for 30 mins
5. Shape into 6 equal round balls.
6. Roll each piece to about 5 inch diameter
7. Cook on a tawa, use a little butter - but not alot!!
8. Serve hot and crisp
ps, dont worry if dough is sticky. I thought it would be a problem , but just added flour when rolling the balls out.
Oh do you guys have the recipe for cheesy samosas- ive heard my friend going on about em, and was wondering how to make them??
Also, what can i do with noodles. I tried a really nice salad at a friends, it had i think feta cheese in it, and noodles. It was quite spicy - any ideas?
Aaap ko puddings pasand hey? Ive got quite a few good recipes if you want em :)
Oh and heres a pasta from scratch which would be a nice change! Ditch the bottled sauces and make your own! :)
I call this - Sundried tomato pasta with mozzarella in a creamy tuna lemon and garlic sauce =D
Ingredients
Olive oil
A pack of Giovanni Rana sundried tomato filled pasta (available from morrisons) or similar stuffed pasta
1 small onion
3 garlic cloves
1 lemon - juice AND zest
Can of Tuna
Can of evaporated milk
salt and pepper
fresh dhaniya (cilantro)
Method
1. Cook pasta as on packet (for giovanni rana one, you just soak in boiling water for a minute) then drain
2. Heat pan, add olive oil. About tbsp should suffice
3. Cook onion until tender, add garlic and cook till just starting to colour
4. Increase heat to high, add lemon juice, zest, flaked tuna, and brine (from tuna can). Stir in evaporated milk and cook for 2 or 3 minutes.Add salt and pepper to your taste
5. Chuck in the pasta and dhaniya. Fold in the pasta and sauce -careful not to break the pasta. Heat for a couple of minutes until heated through.
6. Serve hot. You can top with cheese, but it tastes gorgeous without
My MIL made these last ramadan and they were amazing -
Take a handful of maida and add namak, mirch to it. Add a little water to make a paste (not very liquidy and not very thick either) - Julien 2 potatoes and add a handful to the mix and then fry in oil - sprinkle with a little cajun spice or chaat masala - they taste awesome
Cut up Gobhi (cauliflower) into small chunks - make the same Maida paste above and dip the Cauliflower in it and fry - i never thought they would taste this good!
I love making the recipe above esp’ since the kids love it (I love adding vinegar and chaat masala) and thanks for the gobhi idea…will defo’ try that one!
haaaaaa... Ramadan is just about to pop... and when it comes to AFTARI thing...m dying to have those KICHORIYAAN...esp. the chicken wali...i wonder why in normal days kichoriyaan arent out .....anyone got recipe for tht?
