Friday, January 13, 2017

DOLI KI ROTI



This is a very special long lost recipe from the north of India. I always enjoyed it at my grandmom's house, but as the name suggests sometimes it used to come from other sources too! Its always called "DOLI aayi hai" as the house that prepares it makes sure relatives and friends receive the fried rotis or the basic masala mix. The house which receives masala mix again makes a whole lot of rotis and distributes them. During the time its prepared the aroma of the homemade traditional yeast and frying of wheat just makes it irresistable. It can be prepared plain or a filling of chana daal can be added! Try this long lost multani/punjabi recipe! #Longlostrecipe

INGREDIENTS:
1) 2 Tablespoons KhasKhas/Poppy Seeds
2) 3 Pieces Dalchini/Cinnamon
3) 10 Nos cloves/Long
4) 1 Nos Jaifal/Nutmeg
5) 5 Black ELaichi/Cardomom
6) 3 Tablespoon Chana daal/yellow split lentil
7) 2 Glass of Water
8) 3 Kg Wheat Flour
9) 2 Tablespoons Sugar
10) Salt to taste

PREPARATION TIME: 2 days

HOW TO PREPARE:
* In a muslin cloth, add khuskhus, dalchini, cloves, jaifal, elaichi, and Chana Daal
* Tie the cloth securely,to make a potli and keep aside
* Boil water in a pan and add the potli, Let it boil for 4-5 minutes
* Take the pan off the gas and wrap it up in a blanket
* Check pan next day same time, If bubbles are there then heat lightly
* Add in half(1/2) Kg of Wheat flour and mix till a pakoda batter consistency
* Cover again with blanket and keep aside
* Within 2- 3 hours the batter with ferment, and now the basic mix is ready
* Add Rest of the wheat flour and mix well with help of warm water
* Add Sugar and Salt according to taste, mix well and cover
* After 2- 3 Hours the mix will ferment
* Spread a plastic sheets on table or foils on counter tops
* Roll out Rotis or chapatis by hand around 6" in diameter and put them on sheet
* Roll out the whole dough and put the rotis on sheet and cover them
* After leaving for 2-3 hours these rotis ferment and swell up
* Take each roti and fry and cool on wire rack
* Store them in fridge till 15 days, Heat when you take out
* Have it as snack, as breakfast, with tea or in any meal with Mango Pickle

Wednesday, January 4, 2017

SPICY POTATO STIR FRY/ MASALEDAAR SUKHE ALOO


INGREDIENTS:
1) 4-6 Potatoes boiled
2) 1/2 Teaspoon Mustard Seeds
3) 1/2 Teaspoon Cumin/Jeera Seeds
4) 1/2 Teaspoon Turmeric Powder
5) 1/2 Teaspoon Red Chilli Powder
6) 1/2 Teaspoon Dry Mango Powder
7) 1/2 Teaspoon Coriander Powder
8) 1/2 Teaspoon Garam Masala
9) 1/2 Teaspoon Cumin Powder
10) A Pinch Asafoetida
11) Salt to taste
12) 2 Tablespoon Mustard Oil
13) Fresh Coriander Leaves for Garnish

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* peel and Cut the boiled potatoes into cubes and keep aside
* In a wok, heat oil and crackle cumin and mustard seeds
* Add Asafoetida and turmeric powder and mix well
* Add in potato cubes and mix well
* Add salt, red chilly, garam masala, coriander, cumin and dry mango powder and mix well
* Cover and cook for a minute or two till potatoes soak in all the flavours
* Take out in a serving bowl and garnish with fresh coriander and green chillies



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