DOUBLE KA MEETHA/ EID SPECIAL SWEET RECIPE

Hi friends, welcome back to my blog. As Eid is round the corner, I am going to share a delicious and easy to make sweet recipe that you can make for Bakrid. Today I am going to share the recipe and method of making Double ka meetha or Bread halwa.

CHICKEN TIKKA CHAPATHI ROLLS

Chapathi rolls are a perfect dish for our lunch box as they are fuss free, easy to eat, and healthy. And to make these rolls even more healthy and delicious, I have used shredded chicken tikkas (baked chicken) to prepare the filling. These rolls taste absolutely delicious. You can also check my other recipe of egg and vegetable chapathi roll here.

CHILLI BUNS

Chilli bun is yet another innovation from my kitchen. It is a savoury snack that you can try when you wish to make something unique and different. For making Chilli buns, we make mini buns first and then temper it with spices of our choice. Here I have kept the buns plain, but you can also add onions, green peas and capsicums for added taste. Do try it out and I am sure you will like it.

MINI RAGI ROTIS/ BITE SIZED FINGER MILLET FLATBREAD

Finger millets or ragi are healthy and fibre rich grains which are very good for the body. Health experts often recommend the use of Finger Millets for breakfast almost everyday. We too have started to include more Ragi based dishes in our diet and I have shared the recipes of Ragi roti, Ragi semiya, Ragi cookies and Ragi laddoos in my earlier posts. 

MAGGI AND CHEESE SANDWICH

This is a quick and easy recipe of sandwich made with cheese and maggi noodles. Kids love cheese and maggi noodles and hence they just cannot say no to this delicious sandwich. Serve this with tomato ketchup for breakfast or as a snack after they return from school.

CHILLI CHAPATHI/ PAROTTA RECIPE

 

Chilli chapathi/parotta is a spicy and delicious dish that can be served for breakfast or dinner. It is made by making rotis/chapathis/parathas and cutting them into thin slices and then cooking it with onions, vegetables, eggs and spices. It is also a dish you can turn to when you have leftover chapathis in your refrigerator. In this recipe I have used chapathis, but you can also use parathas or rotis.

ONION PARATHA

Onion is a quintessential ingredient used in Indian cooking to prepare curries, sauces, chutneys, rice varieties, etc. Today's recipe is a simple recipe of paratha with onion as the main ingredient. This recipe does not require many ingredients or hours of preparation and hence is a perfect recipe you can turn to when you have little time and yet wish to have a change from your regular routine.

CHEESE OMELETTE SANDWICH

Today's recipe is a quick and easy sandwich recipe with cheese and omelet filling. This is ideal for breakfast and can also be packed for lunch. 

PASTA BUN/ EGGLESS PASTA STUFFED BUNS

Soft and spongy buns are one of my favorite snacks that I often make to serve with Bhaaji for Pav Bhaji. But this time, I made the buns with a twist. The buns have a filling of spicy and flavorful Pasta and taste delicious as it is. You can also serve these delicious Pasta stuffed buns with Tomato ketchup with tea or coffee.

KHEEMA WRAPS

Kheema is a spicy and delicious minced meat preparation which is usually served with chapathis, rotis or naan. To make this wonderful combination, a perfect on the go meal, we can make chapathi into wraps using kheema as a filling. Here we have used beaten egg to seal the wraps and prevent the kheema mixture from coming out.Vegetarians can replace the kheema filling with potato mixture and egg with maida + water mix.

KHEEMA PARATHA/ CEYLON PARATHA

Kheema paratha or ceylon paratha is a delicious and popular paratha. Here whole wheat rotis and spicy minced meat (kheema) filling is prepared and the kheema is placed between two rotis and sealed with egg mixture. You can prepare the kheema in advance and use it to make the parathas. These parathas serve as a filling meal for breakfast, lunch or dinner. Alternately you can also prepare Kheema wraps which will be a perfect lunch box recipe.

FINGER MILLET FLATBREAD/ RAGI KI ROTI - WITH STEP BY STEP PHOTOS

Finger millets or ragi are rich sources of fiber and help in reducing cholesterol level and cooling the body. They are also recommended for people suffering from diabetes. I had already done a post on this but this is a more detailed version with relevant pictures.

Ingredients
3 cups finger millet flour
3 cups water
1 tsp salt
Oil

Method
Boil water in a pan along with salt. When water starts boiling, reduce the heat and add the flour. Mix well. When water has evaporated, switch off the gas and let the dough cool. When it is slightly warm sprinkle some water and knead the dough. Then make small balls, flatten it and set aside. Now take a plastic board and use this to roll the dough. (We are using this because the ragi dough is quite sticky and usually sticks to the bottom and to the rolling pin). Grease the surface, your hand and rolling pin with oil. Apply a drop of oil on either sides of the dough ball and roll it into a round shape of about 1/8” thickness. Then take a circular lid and place over it such that it cuts the roti into a round shape. Put the extra bits back to the dough. Transfer the roti to a pan and cook on one side. Turnover, add 1 tsp of oil, and cook for some time and again turn to the other side. Cook till the roti slightly puffs up or gets dark brown spots on both sides. In this way cook all the other rotis.

This recipe makes about 12 rotis. It tastes best with groundnut chutney.

Tips:

1. Do not roll the dough very thin as the roti will break when you transfer or turn.
2. Always cover the dough with a lid or cloth. If it becomes dry it will be difficult to roll it into a roti.
3. In case the dough becomes dry, just dab your hand with water and knead again.

ALOO PARATHA

Aloo Parathas are one of my family's favorite dishes. We can serve Aloo Parathas for breakfast or dinner or can also pack in our lunch boxes. Aloo parathas need no side dishes or gravy and can be served as it is or with Onion raita. You can make these yummy parathas in just 45 minutes.

RAGI KI ROTI

Of late Ragi has got prominence for its health benefits and people are trying to incorporate it in their diet. What better way then is to start the day with Ragi. I have given below the recipe for making roti using ragi. It is easy to make and tastes great with groundnut chutney.

HOW TO MAKE NAAN WITHOUT AN OVEN

Naan is usually cooked in an oven. But it can also be cooked over the regular non stick tava. Naan differs from chapathi, roti and parathas due to the presence of yeast, curd and milk which give a distinct flavour to the naan. Given below is a very easy recipe to make naan at home.

Makes: 8 Naans
Ingredients
2 cups maida
2 ½ tbsp curds
1 1/3 tsp active dry yeast
¾ tsp sugar
½ tsp salt
¾ cup milk
2 ½ tbsp water

Method

Heat water to Luke warm (warm water which you can touch without feeling any burning sensation), take 2½ tbsps of it in a large bowl, then add yeast, sugar and salt. Stir for a few seconds, close a lid and leave it aside for 10 minutes. After 10 minutes, check if the yeast has fully dissolved in the water (If not, stir again by adding ¼ tsp Luke warm water) and has formed a froth (we did not find any froth but the naan came out perfect). Now add curd and maida. Add milk little by little and knead several times to form a smooth dough. Cover with a cloth and then close a lid, set it aside for 2 to 3 hours till the dough doubles in size. If you want to speed up the process, place the bowl closer to the stove where you are preparing the curry for the naan. The heat waves from the stove will decrease the fermentation time.

After the dough has doubled in size, divide it into 8 equal balls and set aside. Heat a non stick tava on high heat. Roll one ball into a naan, apply little bit of water over the surface of the naan and place it over the tava with the water applied part of the naan touching the tava. Close a lid for a few seconds and then remove the lid, the naan would have puffed up by now, turn the naan and cook on the other side. Apply butter on both sides (optional). In the same way make all the other naans. Serve hot with any gravy of your choice.

CHAPATHI MADE WITH RICE (PASHTE')

Chawal ki roti or pashte is a very popular breakfast item at my home. Pashte along with groundnut chutney is simply yummy. Though it takes time to make this type of roti, the end result is simply great.

Ingredients
3 cups Rice flour
3 cups water
1 tsp salt
Oil

Method
Boil water in a vessel along with salt. When water starts boiling, reduce the heat and add the flour. Mix well. When water has evaporated, switch off the gas and let the dough cool. When it is slightly warm sprinkle some water and knead the dough. Then make small balls, flatten it and set aside. Then take a thick plastic sheet and place it over the surface where you are going to roll the pashte. This is used to prevent the pashte from sticking to the surface. Then apply a drop of oil on your palms and take one piece. Apply a drop of oil on either sides and roll it into a round shape of about 1/8” thickness. Then take a circular lid and place it over the pashte such that it cuts the pashte into a round shape. Set aside the extra bits. Transfer the pashte to a tava and cook for about 1 or 2 minutes. Turn over the pashte, add 1 tsp of oil, cook for some time and again turn to the other side. Cook till the pashte slightly puffs up or gets golden colour patches on both sides. Similarly cook all the other pashtes.

This recipe makes about 12 pashtes. Serve hot with groundnut chutney