Rashmi's Dal Bukhara and Tandoori Roti

Welcome back Rashmi and thanks for bringing me back!! I have no excuse but laziness for being away and slipping back into silent blog hopping.... today when I read your post about Dal bukhara and tandoori roti, I was like I have to definitely try this sometime! I go home, look into the fridge and see my 2 day old atta and go.. well why not now? After checking the recipe I saw that unlike the usual dal makhani recipes, this one didn't need soaking the urad dal overnight.. So here you go.. My version of Dal Bukhara and Tandoori Roti.


I followed your recipe to the T and the result was fantastic! I've made Dal makhani before but it never tasted as good as this! And this was the first time ever I tried my hands at making Tandoori Roti. I was so thrilled when I actually saw the first roti fluff up and get brown, that too without getting burnt ;) !! G. was pretty happy with the result too.. Infact he wouldn't even let me take a picture! he was so impatient to have it... Somehow I managed to get this one before it got gobbled up!

Thanks again Rashmi for the great step-by-step recipe! Let me tell you this is a first for me that I tried out a recipe and even blogged about it the very same day as it was posted!! Well, I had to come back and share my result with you! :)

Mom's recipes: Gajar Parantha

Yay! my mom is here! and I am having a great time eating mummy ke haath ka khana! I am sharing my mom's recipes with you in a special series called "Mom's recipes". These are simple to make and delicious to taste!

Gajar Parantha


Ingredients
3-4 big Carrots
2 cup Whole wheat flour
1 tblspn Besan
2 green chillies chopped
1/2 tsp red chilli pwd
1/2 tsp ajwain
1/2 tsp garam masala
Salt to taste
pinch of hing
corriander leaves chopped

Method
1. Peel all the carrots, wash and grate.
2. Mix with all other ingredients and make a pliable dough. Use water only if needed.
3. Cover and keep aside for 10-15 minutes
4. Roll out into triangular paranthas (Swati has a great guide on how to make these here)
5. Cook on both sides with lots of ghee and enjoy!

These are great to make in bulk and carry with you for a picnic or outing. Make sure you cool them before you pack. We took these along when we went sightseeing and ate it rolled up with chunda (sweet mango pickle).

Here's another look at these healthy and delicious paranthas while they were being cooled.

Aloo Paratha

Am I on roll or what? 2 posts in 2 days! Thats quite something going by my standards... ;)
Well what can I do.. with so many blog events taking place and Roti Mela just around the corner, I cannot not blog abt my favorite Aloo paratha!

Now I know there are several Aloo paratha recipes out there but I had to share with you this recipe that I learnt from my mom years ago. Mummy used to make these in a jiffy, be it for breakfast or for packing it in my lunch box for school (which of course I didn't get to eat coz my friends used to just pounce on it and finish it in matter of minutes!! oh well, I then ate the maharashtrian goodies or idli chutney in their lunch boxes! so no complains.. but I digress...)

This is a very simple recipe and quick to make if you have the basic hang of rolling out parathas.

Ingredients
2 cups whole wheat flour
warm water for kneading
Ghee

For filling:
2 potatoes
2 green chillies - chopped fine
1 tsp coriander pwd
1/2 tsp chili pwd
1/2 tsp chaat masala
1 tsp roasted jeera pwd
1/4 tsp garam masala
salt to taste
fresh coriander leaves chopped

Method
1. Knead the dough with warm water. Cover and keep aside.
2. Boil the potatoes - I use microwave for this. Put them in a plastic grocery bag close the top and just heat for 3-5 mins. No water needed. The potatoes get "boiled" in the steam.
3. Peel and mash the potatoes.
4. Now add all the dry masalas, green chillies and coriander leaves. Mix well. Filling is ready.
5. Put the Tava on gas to heat up

Roll out the parathas now as follows:
(and this time I have taken step-by-step pictures!! :)
1. Take a golf sized ball of the dough and roll it out to a 3-4 inches diameter circle
2. Put some ghee in the center
3. Then place some filling on it.


4. Cover the filling and seal as shown in the following pic


5. Now roll it out again to a bigger circle.. using dry flour as needed.


6. Put it on the heated tava now and let it cook for 30-40 sec.
7. Flip it over and apply ghee and flip it back
8. Now it should fluff up. Put ghee on this side too and flip again.
9. Press it with a roti fluffer like in this pic so the other side cooks well.


10. Turn it over, apply more ghee if needed and cook the other side now.


Paratha is done! Serve hot with your favorite achaar and raita.


This goes to Srivalli's Roti Mela.