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Breads Recipes
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Total:
15 | Displaying: 1 - 15 |
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1. Combine flour and ghee in a small frying pan and fry this over medium heat for about 3 minutes. Take off from heat and keep aside. Mix sugar and egg with a fork and add to flour mixture. Return pan to heat and stirring constantly, cook on medium-low heat, until sugar is dissolved, do not over cook the mixture. Remove from heat and keep aside to cool completely. 2. Combine flour and salt in a large bowl, add water, pouring it fast at the beginning to bind the flour. Then slowly add more water, little by little and knead, until soft dough is formed, about 3 minutes. Place the dough on a work surface or in a shallow tray (parat) and knead well until very soft and pliable dough is formed, about 5 minutes. Cover with a moist cloth and keep aside to rest in a warm place for at least 15-20 minutes. 3. Divide dough into 10 equal parts. Roll each part into a smooth ball. Cover the dough balls with moist cloth to prevent them drying out. 4. Working one at a time, lightly coat one dough ball with a little dry flour and place it on floured work surface, flatten it slightly and roll it out into a circle of 6-7 inches. Divide the cooled egg flour mixture into 10 parts. Spread one part evenly over the circle and roll it up into a long sausage. Carefully lift up the roll and place one end in the center of your palm. Wind the rest of the roll around it. Repeat with remaining balls. Keep the balls covered with moist cloth. 5. Start heating the tava or frying pan over medium heat. Working one at a time, pick up a ball and place it on the floured work surface. Press the ball lightly but firmly, to flatten it into a round disc, turn to coat the other side with flour. Roll the disc into a very thin circle, about 8-9 inches. pressing and stretching with the rolling pin with a brisk back-and-forth motion, going from edge to edge to keep it circular. Dust the circle from time to time to prevent its sticking to the work surface or rolling pin. 6. To grease the tava put a little ghee on it and wipe it with kitchen towels. Lift the paratha carefully, place it on the hot tava, and cook until the side in contact with the tava is almost cooked, about 30 seconds. Smear a little ghee on the surface and flip it with a spatula and grease the other side with a little ghee. When the underneath side is cooked, about one minute, turn paratha again and cook the other side again. It is essential to check and keep the tava at the right temperature at all times. If the tava is too hot, the bread will brown quickly and will burn and if it is not hot enough, it will take long time to cook, and the paratha will become hard, tough and leathery. 6. When the both sides of paratha are crisp and brown, remove it from tava, if desired, spread with ghee and serve at once. 7. Warqi paratha goes well with sheikh kabab. • Serves 10 people. • Preparation Time: 30 minutes. • Cooking Time: 45 minutes. • Serve : Hot
Updated: 25/09/2006
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1. Put the 2 flours, salt and oil in a bowl. Slowly pour in a little water at a time and using your finger tips bind the flour into soft dough ball. You may not need all the water. Place the dough ball on to a clean work surface and knead it for 8-10 minutes or until it is smooth and elastic. Rub the dough ball with1/4 teaspoon oil, cover with a damp cloth and set it aside for 15-20 minutes. 2. Smear a little oil on the palm of your hand and make walnut sized balls out of the dough, (about 30-32 balls). Keep the balls covered with damp cloth. 3. Heat oil in a karahi or wok over high heat until very hot, to test the temperature, drop a small piece of dough in the hot oil, it should rise to the surface within few seconds. 4. Place one dough ball on a floured surface, flatten it and roll it out into a round, 5-5 1/2" in diameter. (If you have enough space, roll out all the poories, keep them in a single layer and cover with plastic wrap.) 5. Lift one poori and lay it carefully over the surface of the hot oil. It might sink to the bottom but it should rise to the surface with in few seconds and begin to sizzle. With the back of a slotted spoon, gently press the poori down into the hot oil and give swift strokes. This action will distribute the air evenly and within few seconds, the poori will puff up. Turn it over and cook the other side. Gently press down the poori for even cooking. Cook for few more seconds, remove it with a slotted spoon and put it on absorbent kitchen towels to absorb excess oil. 6. Repeat with remaining dough balls and serve the poories immediately with Chunna curry and Sooji ka Halwa. You may like to have a touch of Mango Pickle as well! • Serves 4 people. • Preparation Time: 15 minutes. • Cooking Time: 15 minutes. • Serve : Hot
Updated: 25/09/2006
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1. In a large mixing bowl dissolve the sugar in the warm water and sprinkle in the dried yeast. Leave to stand in a warm place for about 10 minutes until frothy, add two cups of flour, shortening and salt. 2. Beat at low speed of electric mixer for 1\2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix with a spoon 3 Turn out onto floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3to 5 minutes total). Cover, and let rest in a warm place for about 15 minutes. 4. Divide the dough into 12 equal portions. Roll each between floured hands into very smooth balls. Cover with plastic wrap or a damp cloth, Let rest 10 minutes. Using fingers, gently flatten balls. Cover and let rest 10 minutes. (keep dough pieces covered till easy to use.) 5. On well floured surface lightly roll one piece of dough at a time into a 7 inch round, turning dough over once. Do not stretch, puncture or crease dough. Work with enough flour so dough does not stick. Place on baking sheet. Bake 2-3 at a time in 450F about 3 minutes or until dough is puffed and softly set. Turn over with spatula, Bake about 2 minutes more or until dough begins to lightly brown. Repeat with remaining dough, baking one batch before rolling and baking the next batch. 6. Allow bread to just cool before wrapping for storage. Make 12 pita breads. 7. To serve, slice bread in half crosswise and generously fill each pocket with desired filling. • Serves 8 people. • Preparation Time: 20 minutes. • Cooking Time: 20 minutes. • Serve : Hot
Updated: 25/09/2006
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1. Peel and cut potatoes into small cubes. Use fresh peas, if possible. If using frozen peas, soak them in water for 15 minutes before cooking. 2. Heat oil in a medium skillet, add onion and fry until the onions are soft and the edges are brown. Add crushed garlic and ginger and stirring frequently fry these for two minutes. Then add chili powder, turmeric powder, coriander powder and salt, stir once and quickly add chopped tomatoes and 3-4 tablespoons of water. Stirring constantly fry tomatoes on medium-low heat for 5 -8 minutes or until the tomatoes are reduced to pulp, mashing tomatoes with the back of the spoon. Add little water if the mixture sticks to the bottom of the skillet. 3. Put in potatoes, peas and 1 cup of water and stir to mix the ingredients. Bring the mixture to boil over high heat, and then reduce heat to low, cover and cook on low heat for 15 minutes or until the vegetables are tender and most of the water has evaporated. Add more water for thin gravy and adjust the seasoning with salt. 4. Just before serving sprinkle with garam masala, finely chopped coriander leaves and sliced green chilies. • Serves: 6 People. • Preparation Time: 20 minutes. • Cooking Time: 30 minutes.
Updated: 25/09/2006
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1. Bring the water to a boil in a small saucepan. Remove from heat and add half the oil to it. Add the cornmeal, stirring constantly to avoid lumps. Cover and put over very low heat for 4 minutes. Remove from heat, mix in the remaining oil and leave to cool. 2. When the cornmeal has cooled, add the green chilli, sugar and salt and mix in. 3. Now add the chappati flour and mix in well to avoid lumps. This should produce a semi-stiff dough. Add more water if necessary. 4. Pour some sunflower oil into a saucer, spread a little onto a clean work surface and rub some onto a rolling pin. Divide the dough into 16 equal pieces and roll them into balls. 5. After dipping one of the dough balls into the saucer of oil to coat it, place it on the oiled work surface, and using the oiled rolling pin, roll it into a disc about 2 mm thick. 6. Pour about a tablespoon of oil into a medium sized frying pan and heat over medium heat. When the oil is hot put in the dough disc (roti) and fry it for 2-3 minutes or until it turns golden brown on the side facing the pan. Flip the roti over and again fry for 2-3 minutes. The rotis look much like parathas. 7. Repeat steps 5, 6 until all the dough balls are converted into rotis. Best served with Sursoon ka Saag Also try our Bajaray ki Roti • Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 25 minutes. • Serve Hot Immediately.
Updated: 25/09/2006
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1. Mix all the ingredients and knead well until the dough is very smooth about 5-10 minutes. 2. With oily hands put the dough in a bowl.Cover with a damp cloth or polythene bag and leave in a warm place to rise for about 3 hours or until the dough has doubled in size. 3. Mean while prepared the stuffing. Put the mince and all the ingredients for the stuffing in a bowl and knead the mixture really well for a few minutes with you hands. 3. Knead the dough for another minute or two then divide the dough into 8-10 equal parts. Shape each potion into a smooth ball. 4. Lightly grease several baking sheets. 5. On a floured surface, roll out the ball to about 3 inches in diameter and place it on the palm of you hand. Place good amount of mince mixture in the centre and carefully fold up the edges to completely cove the filling. Press the edges taught together to seal. Dip the stuff ball in dry flour and roll out into a round about 6 - 7 inches in diameter. 6. Bush the nan with a little cold milk and place in a hot oven at 200C (400F) for 10- 15 minutes until the top is golden in color. 7. Remove the nan from the baking sheet and serve at once. 8. serve with yogurt and mint chutney 4. Roll out into flat round shape and make sure it is as thick as a pizza's crust. 5. Bake in oven at 350' and take it out when it is light brownish color. Try our simple Nan or may be Ghobi ka Paratha • Serves 6 people. • Preparation Time: 20 minutes. • Cooking Time: 40 minutes. • Serve Hot.
Updated: 25/09/2006
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1. Remove the stalk of cauliflower and break the rest into medium sized florets. Peel and cut the potatoes into small cubes. Keep the vegetables in cold tap water. 2. Peel and cut ginger into thin slices. Then cut the slices into thin strips. 3.Heat oil in a pan add onions and fry for 5 minutes, until transparent but not brown. Add ginger, stir once then add salt, chili powder, turmeric, ground coriander seeds and 3-4 tablespoons of water to prevent the spices from burning. Fry the onion mixture for 3-5 minutes. 4. Add potatoes and cauliflower. Stir the contents until the spices coat the vegetables well. Add water, cover and cook over low heat for about 15-20 minutes or until the vegetables are tender and damp dry. Add little more water if the vegetables are still raw. 5. Add garam masala, coriander leaves and green chilies, Stir gently and transfer to serving dish. Serve with chapati or paratha and mixed pickle. • Serves 4 people. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes.
Updated: 25/09/2006
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1. Mix all the ingredients and knead well until the dough is very smooth about 5-10 minutes. 2. With oily hands put the dough in a bowl.Cover with a damp cloth or polythene bag and leave in a warm place to rise for about 3 hours or until the dough has doubled in size. 3. Mean while prepared the stuffing. Put the mince and all the ingredients for the stuffing in a bowl and knead the mixture really well for a few minutes with you hands. 3. Knead the dough for another minute or two then divide the dough into 8-10 equal parts. Shape each potion into a smooth ball. 4. Lightly grease several baking sheets. 5. On a floured surface, roll out the ball to about 3 inches in diameter and place it on the palm of you hand. Place good amount of mince mixture in the centre and carefully fold up the edges to completely cove the filling. Press the edges taught together to seal. Dip the stuff ball in dry flour and roll out into a round about 6 - 7 inches in diameter. 6. Bush the nan with a little cold milk and place in a hot oven at 200C (400F) for 10- 15 minutes until the top is golden in color. 7. Remove the nan from the baking sheet and serve at once. 8. serve with yogurt and mint chutney 4. Roll out into flat round shape and make sure it is as thick as a pizza's crust. 5. Bake in oven at 350' and take it out when it is light brownish color. Try our simple Nan or may be Ghobi ka Paratha • Serves 6 people. • Preparation Time: 20 minutes. • Cooking Time: 40 minutes. • Serve Hot.
Updated: 25/09/2006
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1. Boil the potatoes with their skin until they are tender but still retain their shape, peel and cut into small cubes. 2. Heat oil in a heavy skillet and sauté onions till light brown. 3. In a blender or food processor blend onion, water and yogurt to a puree. Put the onion mixture back to the skillet, add turmeric, salt, chili powder, kalonji, methi dana and rai. Stirring frequently fry for 5-8 minutes until oil begins to separate. 4. Add potatoes and green chilies. Stir well, cover and cook for 5 minutes so the potatoes absorb some of the sauce. (Add more water if necessary). 5. Serve with Poori. Try our Aloo Bhaji also. • Potatoes in pickled sauce; the spices used in this recipe are the same as for preparing pickles. Nigella seeds fenugreek seeds and mustard seeds, give the potatoes a sour taste like pickle. • Serves: 4 People. • Preparation Time: 15 minutes. • Cooking Time: 25 minutes.
Updated: 25/09/2006
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1. Boil the potatoes with their skin until they are tender but still retain their shape, peel and cut into small cubes. 2. Heat oil in a heavy skillet and sauté onions till light brown. 3. In a blender or food processor blend onion, water and yogurt to a puree. Put the onion mixture back to the skillet, add turmeric, salt, chili powder, kalonji, methi dana and rai. Stirring frequently fry for 5-8 minutes until oil begins to separate. 4. Add potatoes and green chilies. Stir well, cover and cook for 5 minutes so the potatoes absorb some of the sauce. (Add more water if necessary). 5. Serve with Poori. Try our Aloo Bhaji also. • Potatoes in pickled sauce; the spices used in this recipe are the same as for preparing pickles. Nigella seeds fenugreek seeds and mustard seeds, give the potatoes a sour taste like pickle. • Serves: 4 People. • Preparation Time: 15 minutes. • Cooking Time: 25 minutes.
Updated: 25/09/2006
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Instructions : 1. Boil split peas with tumeric, salt and garlic. Do NOT allow to get too soft. Firm but soft enough to flatten with your fingers. 2 Pass through a grinding mill. Make sure there NO whole grains left or these will busrt the roti later. 3. Add zeera and salt to taste. 4. Knead flour with baking powder and a pinch of salt, to a soft dough. Rub oil over dough and leave to rest. About an hour should do. 5. Cut dough in to 6-8 pieces. 6 Shape into balls and leave to rest for 15 mins. 7. Flatten the ball in your hand and place about about 3 tsps. of the peas then make into a ball again. 8. Heat the baking stone or griddle to no more than medium heat and brush a little vegetable oil on it. 9. Roll out the dough into 8" circles. 10. Place the roti on the stone and brush with some of the veg. oil. when its starting to brown turn it over and brush again. 11. When the other side is starting to brown it should start to swell. 12. All done . Enjoy with any curry. 13. Try Raita with this dish. • Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 15 minutes. • Serve Hot.
Updated: 25/09/2006
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. Mix the flour and salt into the a mixing bowl. Blend the fresh yeast with the warm water and add to the dry ingredients with the oil.If using dried yeast, dissolve the sugar in the warm water and sprinkle in the dried yeast. Leave to stand in a warm place for about 10 minutes until frothy, then add to the flour as above. Mix to a rough dough in the basin. Turn the dough out on to a clean working surface and knead for about 5 minutes or until the dough is firm and elastic. shape into a ball, place in basin and leave in a warm place until doubled in bulk. 2. Turn the risen dough out on to a floured working surface and press firmly with the knuckles to knock out the air. Divide the dough into 8 pieces. Shape each one into a ball and roll out each to an 4 inch (10 cm) circle. Then with the help of the fingers stretch the circle outwards to form an oval shape. Fold the corner inward to make a boat shape. Place on to a greased baking sheet. Brush the edges with olive oil and fill with cheese. Set the prepared cheese breads aside in a warm place for about 8-10 minutes before baking. 3. Bake the cheese bread in a preheated hot oven (425 F., 220C., gas mark 7) for to 6-8 minutes. Serve warm. • Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes. • Serve Hot.
Updated: 25/09/2006
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1. Mix the flour and salt into the a mixing bowl. Blend the fresh yeast with the warm water and add to the dry ingredients with the oil.If using dried yeast, dissolve the sugar in the warm water and sprinkle in the dried yeast. Leave to stand in a warm place for about 10 minutes until frothy, then add to the flour as above. Mix to a rough dough in the basin. Turn the dough out on to a clean working surface and knead for about 5 minutes or until the dough is firm and elastic. shape into a ball, place in basin and leave in a warm place until doubled in bulk. 2. Turn the risen dough out on to a floured working surface and press firmly with the knuckles to knock out the air. Divide the dough into 8 pieces. Shape each one into a ball and roll out each to an 4 inch (10 cm) circle. Then with the help of the fingers stretch the circle outwards to form an oval shape. Fold the corner inward to make a boat shape. Place on to a greased baking sheet. Brush the edges with olive oil and fill with cheese. Set the prepared cheese breads aside in a warm place for about 8-10 minutes before baking. 3. Bake the cheese bread in a preheated hot oven (425 F., 220C., gas mark 7) for to 6-8 minutes. Serve warm. • Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes. • Serve Hot.
Updated: 25/09/2006
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1. Toast bread in a toaster. Roughly chop the chicken. Cut the pepper into 1 inch sticks. 2. Cover each toast with thin layer of ketchup and hot sauce. Season with pepper and sprinkle with oregano. 3. Decorate each with chicken, bell pepper and olives. 4. Place cheese slice on the top of each pizza. 5. Place pizzas in the microwave oven and cook until the cheese melts. 6. Serve hot with potato wedges. • Serves 6 people. • Serve Hot
Updated: 25/09/2006
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1. Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth for 20 minutes. 2. Boil potatoes, peel and mash. Add onion, green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves. Mix well. Divide into 6 portions. 3. Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in centre. Close up completely. Shape into round balls again. 4. Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter. 5. Cook one at a time on a hot tava or griddle over medium heat. Put about 2 to 3 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown. 6. Serve with yogurt or Raita. • Serves 6 people. • Serve Hot • Preparation Time: 30 minutes. • Cooking Time: 30 minutes.
Updated: 25/09/2006
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