Phulka is an essentially Indian dish made of flour. It is usually round in shape and fluffy to look at. It is prepared by making a dough with flour and then flattening them into a round small shapes and then placed ... More »
MAKING
1) In a bowl, mix together salt and flour together and make soft dough using water.
2) Leave to stand for half an hour.
3) Using hands knead again thoroughly.
4) Divide equally into 8 part, shape each part to form a ball.
5) Roll out each ball into ..
Learn how to make Roti, Indian flat bread which is part of everyday Indian meal. This Roti recipe shows how whole wheat dough is roasted directly on the stove. It is a classic and basic Indian
The Chapati or paratha as I have known it is a triangular roti which is shown here .. the method shown here is for those who have difficulty in converting from a dough to the chapati . ..the technique shown here can also be used for making poories or phulka ..
This great tasting Gujarati dal is very healthy and very popular in south part of Gujarat. This dish can be served with rice, roti and sabji.You can impress your Gujarati friends with this Gujarati
Chapati is a staple in much of India and Pakistan, and also in other parts of SE Asia and Africa as well. It is often made fresh for each meal and even children learn to make this basic and easy bread. Often, the finished chapatis are brushed with ghee ..
Soak the tamarind in a cup of water for at least 10 minutes to extract juice.
Wash thoroughly and clean the yam before skinning and cubing it.
Rub a little tamarind water on our hands to prevent any itch the yam may cause.
Heat the oil in a pan and place the ..
Roast the brinjals on the stove top or microwave.
Leave to cool ana peel off skin.
Meat the oil in a pressure pan ana place the cumin seeds in it.
When they begin to move add the rest of the seasoning , ingredients ana saute for 10 seconds.
Add the chopped ..
Sev Ganthia Saag ! Aha this crunchy irresistibly seasoned gram fries are my favorite accompaniments with thepla or phulkas( you know those delicious Indian breads). I pep this up more with a bit of tomato sauce though ! I recommend this Sev Ganthia Saag as ..
Heat oil.
Fry onion golden brown.
Add the ground masala and salt.
Fry for 2-3 mins.
Add tomatoes and fry till soft, adding 1 tbs water at a time if it sticks to pan.
Then add 1 cup hot water and the brains.
Simmer uncovered for 10 mins till a thick gravy is ..
Heat ghee, fry potatoes till well browned, remove.
Fry whole eggs till brown, remove.
In the same ghee, put the bay leaves, peppercorns, cloves, cardamoms and cinnamon, fry for a few seconds, add onions and fry till golden.
Add salt and ground masala.
Fry for ..
Clean and wash the fenugreek thoroughly.
Chop coarsely.
Heat the oil in a thick bottomed pan and place the mustard seeds in it.
When they splutter add the , turmeric, asafoetida and green chillies ana saute for 10 seconds.
Then add the fenugreek leaves and ..
Heat oil.
Fry onions, pink.
Add whole spices, salt, turmeric and ground masala.
Fry for a few mins till oil surfaces to the top.
Add tomatoes and both spinach, stir well, cover and simmer for 15 mins add in the brain, stir gently and simmer 5 mins ..
Finely chop onion, ginger and garlic.
Remove skin and cut potatoes into cubes.
Dice tomatoes and chop spinach leaves.
Heat oil and deep fry potatoes and keep aside.
Heat oil in a non-stick pan and add cumin, turmeric, chilli and coriander powders, ginger, ..
Heat oil, fry onions light brown.
Add methi, peas, potatoes, salt, turmeric and chillies.
Fry well for 5 mins.
Cover and cook on a slow fire till peas and potatoes are cooked.
Remove lid and fry again till light brown.
Serve with
Apply salt to radish and keep for 10 mins., wash well and keep aside.
Heat oil in a karhai, put in baghar, when it is light brown, add radish and stir well.
Cover and simmer till radish is cooked.
Sprinkle salt and gram flour over the radish and fry till ..
Heat oil, fry ground masala and crushed garlic till oil surfaces, then add tomato and salt, simmer till tomato is soft.
Stir in the bamboo, add 1/4 cup hot water.
Cover and simmer for 10 mins., till vegetable is dry.
Serve with
Roast aubergines over a coal fire till skin is charred and the flesh soft.
Remove skin and mash flesh to a pulp, put into a pan, mix in the yoghurt, salt and minced ingredients.
Make a well in the centre and put a live coal into it, quickly pour hot oil on it ..
Slit lady's fingers on one side, in centre of onion make a small hole.
In a plate mix well salt and masalas.
Fill generously into onions and lady's fingers.
Heat oil in a karhai, put in the vegetables, and fry on a slow fire, stirring occasionally till ..
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