 |
|
Have a roll-icking
time!
Nizam rolls Ingredients Flour 250 gm Eggs 6 (beaten) Milk 2 tbsp Green chillies 3-4 Spring onions 1 Oil 1tbsp A pinch of salt |
|||||||||||||||||||||||||||||
|
Chicken 300 gm Curd 1 cup Onions 2 Ginger-garlic paste 2 tsp Garam masala 2tbsp Red chilli powder 1 tsp Salt to taste Method To prepare stuffing: Take chicken (cut into bite-sized pieces) and roll in curd. Add all the other ingredients and set aside for 15 minutes. Put these in a pan and stir on medium flame for 7-8 minutes. Add just a little water and cover and cook till chicken pieces are soft and tender. Remove the lid and stir till it is dry. Keep the stuffing aside. For the rolls: Sieve the flour and salt together. Put in a large bowl. Make a well in the centre and pour milk into it. Make a soft dough . Knead with a little oil till the dough is ready to roll. Cover with a wet muslin cloth and keep for 15 minutes. Roll into thick chappatis and cook on a hot tava. When one side of the roll is done pour one portion of beaten egg on it and turn. When both sides are done remove from tawa. Fill in the stuffing, roll and onion salad and serve hot with green chutney. Anarkali parantha Ingredients Flour 500 gm
Eggs 3 Milk to make dough Sugar 1 tsp A pinch of salt For stuffing Lamb liver 200 gm Lamb brain 100 gm Onions 2(chopped) Garlic 8-9 cloves Cumin seeds 1/2 tsp Garam masala 1 tsp Turmeric powder 1/2 tsp Red chilli powder 1/2 tsp Coriander leaves 1 sprig Butter 100 gm Oil 50 ml Salt to taste Method: Heat oil in a pan. Add the chopped onions, garlic and cumin seeds and fry lightly. Add the meat, water and rest of the spices and cook till done. Divide into 6 portions. Make the dough as mentioned earlier and divide into six portions. Place the stuffing in the middle and fold. Roll into 6'' diameter chappati and cook on a hot griddle on low flame. Serve hot with gravy and salad. Roghni naan Ingredients Plain flour 2 cups Dry yeast 2 tsp Sugar 1 tbsp Butter 3 tbsp Curds 2 tbsp Warm milk 1/2 cup Milk extra 1 tbsp Poppy seeds 1 tbsp Raisins 1 tbsp Saffron strands 1/4 tsp Method: Sprinkle yeast and sugar over warm milk. Keep aside for 30 minutes or till very frothy. Rub saffron into the remaining 1 tbsp. milk. Keep aside. Mix flour and salt in large plate. Form a well in centre. Pour curd and yeast solution in it and keep for 10 minutes. Add curd and knead into soft, elastic dough. Put dough in a deep vessel and keep aside covered for 10 hours or overnight. Divide dough into 5 parts. Make rounds, place on a greased baking tray. Keep aside for 15 minutes. Roll into thick oval or triangle. Keep centre slightly thinner than the edges. Preheat oven at 350 C. Sprinkle some saffron water, khuskhus, and raisins over naan. Wet bottom and stick to baking tray. Make as many as will fit in the tray. Bake for 4-5 minutes or till done. Remove, drizzle some butter over it if desired. Serve hot with curries or gravied vegetables. Moongdi Ingredients Motth dal 1/2 cup Wheat flour 2 cups Cumin seeds 1/2 tsp Coriander seeds 1 tsp Red chilli powder 2 tsp Garam masala 1/2 tsp Asafoetida 3-4 pinches Salt to taste Ghee 2 tbsp Oil to shallow fry Method: Wash and soak dal for 4 hours, drain, skins intact. Mix all ingredients, except oil. Add very little water at a time, and knead into a pliable dough. Take a small lump at a time, make a round. Using dry flour for dusting, roll into round chappatis. Roast on griddle, cooking on both sides. Drizzle a little oil on each side. Press with a small wooden presser till both sides are crisp. Variation: Green moong dal can be used instead of motth dal. Kulcha Ingredients Plain flour 3 cups Oil 1 tbsp Dry yeast 1 tsp Baking powder 1/4 tsp Sugar 1 tsp Warm milk 1/2 cup Curd 2 tbsp Salt to taste More milk for kneading if required Method: Sprinkle yeast and sugar over warm water. Keep aside for 5 minutes or till frothy. Mix salt and flour, take in a large plate. Make a well in centre. Put curd in well. Sprinkle baking powder over it. Allow to stand for 2-3 minutes. Pour oil, yeast solution, in well and mix gradually. Use milk as required, to make a soft stiff dough. Brush dough with oil. Cover with inverted bowl. Keep aside for 4 hours. Grease palms well and punch dough till soft and elastic. Cover again and keep aside for 10 minutes. Break a lump of dough. Roll or pat to a thick
round about 6" diameter. Roast on hot griddle, or tandoor,
till golden spots appear. Or shallow fry on griddle. Serve hot.
|
 |
 |
WHATEVER
be the season, lazeez paranthas and naans are hard to
resist for everyone. Coupled with a blob of butter, a bowl of curd and
some pickle, these form a complete meal. A variety of stuffings make
these ideal for tiffin, breakfast and packed meals for travelling. No
north Indian menu is complete without them. This week’s recipes are
courtesy a visit to the famous paranthewali gali. Though maida
is usually used for making the dough, wheat flour can be used as it is
more nutritious and easy to digest.