Tag Archives: roti recipe

Warqi Paratha

Posted on December 30, 2013 by | 4 comments

Warqi Paratha

Warqi Paratha

Warqi paratha is one of my favorite parathas . Soft inside but crisp outside . Though involves a bit hard work making it but trust me , it’s so worth making those melt in mouth parathas .

Ingredients:

For Dough:

2 cups all purpose flour/ maida
2 tbl spoon of semolina ( sooji)
2 tbl spoon of milk powder
2 tbl spoon of ghee
2 tea spoon of sugar
Salt to taste
Liquid milk 1/3 rd cup ( room temperature)
Little more water ( around 2 tbl spoon , you may need more)

Ghee mixture for the layering:

4 tbl spoon of ghee / vegetable shortening / butteroil
4 tbl spoon of cornstarch/ rice flour / maida

I make warqi paratha in 3 different ways . The first method being the best and most authentic though involves little hard work and it will take little time too.

Procedure # 1:

1. Make a medium soft dough with the ingredients mentioned above . Cover it with a wet cloth and let the dough rest for 30 minutes .

2. Make balls from the dough and roll the balls into small rotis or disks . Rub each rotis with the ghee-flour mixture.

3. Stack the rotis together . The last roti should be put inward way , so that the ghee covered part is on inside . Join them together . Roll them into a big roti.

4. Now apply the ghee-flour mixture on the roti . Roll it like a swiss roll . Cut the roll into 3″ pieces . Flatten the pieces by pressing them upright . Now stack three or four of these flatten pieces together . Roll out the paratha .

Here’s the step by step Pic :

5. Fry the parathas without ghee/oil first . Then heat some ghee ( you will need more than the quantity usually needed for frying parathas) and fry the parathas on medium low heat . Please be careful frying these , since they are kind of melt in mouth type , if not carefully handled , you may break the parathas .

Procedure # 2:

1. Make the balls from the dough and roll them out into small rotis . Apply ghee-flour mixtue over each roti and stack them together .

2. Roll out a paratha . 🙂

Here’s the step by step pic of this procedure:

3. Fry without ghee/oil first, then in good amount of ghee or oil .

Procedure # 3:

Enjoy Warqi paratha with korma , bhuna gosht and halwa !!!

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Sweet Sheermal/ Morobba Ruti/fruit bun

Posted on December 25, 2013 by | Leave a comment

Sweet Sheermal/ Morobba Ruti/fruit bun

Sweet Sheermal/ Morobba Ruti/fruit bun

For a long while , I was craving for morobba ruti so badly . The memories of Shab-e-Barat ( a holy night , celebrated by the Muslim) are so immensely connected with this special type of bread . Wanted to experiment a bit and alhamdulillah , came out just perfect . Soft and flavorful . I added some extra steps to make it more delightful , like glazing the bread with rose flavored sugar syrup . Trust me , this step made it more flavorful . 🙂

Ingredients:

For the dough:

All Purpose flour 2 cups + 1/4 th cup
Active dry instant Yeast 1 and half teaspoon
Milk powder 2 tbl spoon
Sugar 3 level teaspoon
Salt to taste ( around 1 level teaspoon)
1 beaten egg
Oil 4 tbl spoon + 1 tbl spoon butter ( softened)
Luke warm liquid milk ( enough to make a dough)

Other ingredients:

Candied fruits/ morobba and raisins
1 beaten egg for egg wash
Butter ( to rub after taking them out from the oven)

For the Syrup:

Half cup Sugar
Half cup water
Rose essence/ rose water

Procedure:

1. Make a medium thick sugar syrup with half cup sugar and half cup water . Add some rose water in it . Let it cool . The syrup should not be runny or too much thick . It should be medium thick . To prevent crystallization , add few drops of lemon juice while cooking it .

2. Mix all the ingredients for bun and 1 tbl spoon butter except oil . Be careful while adding luke warm milk. If you use too hot water the yeast might get killed , and if you use room temperature or cold water, the yeast won’t wake up !!!!!! In both case the dough will not rise and everything will go in vain . So always use luke warm water in any recipe where you have yeast as an ingredient.

3. Knead well . The dough will be very sticky . Now add the oil and form the dough into a round ball . Now it’s easier to work with the dough. Knead very well . The more you knead, the softer bun you get . Knead at least 8-10 minutes . Put the dough into a closed lid box and place it in a warm place . It may take an hour or more to get the dough double in volume . If it becomes fluffy and double in volume , the dough is ready to make the bun.

4. Punch down all the air form the dough . Now Make two big balls from the dough . Flatten the ball and put some candied fruits and raisins into it. Reshape the ball . Add some morobba/ candied fruits and raisins on the top of the ball too .

5. Cover them with a cling film , plastic wrap or wet cloth for 15-20 minutes more to rise up a little . In the mean time preheat the oven at 400 FH . Brush the buns with egg .

6. Now bake them at 400 FH ( 200 centigrade) in a preheated oven for 15-20 minutes . It took me 20 minutes. Plz don’t over bake them, you may end up with hard buns .
After taking out from the oven , rub some butter immediately for the glossier and softer version . Pour the room temperature syrup over this hot bun and rub well . Remember the syrup should be of room temperature and the bun should be very hot .

After taking out from oven and rubbing some melted butter:

The finishing touch ; glazed with rose flavored sugar syrup

Sweet Sheermal/ Morobba Ruti/fruit bun

Notes:

1 . Please don’t over bake the buns as they get hard if over baked . It took me around 12 minutes to get done .

2. Be careful about the yeast you use and the temperature of water or milk you are pouring to make the dough . Try not to use too old yeasts . While using warm water or milk , it should be mild warm , not piping hot , as they can kill the yeast . If you use cold or room temperature, that also might not wake the yeast up . Always use luke warm water or milk.

3. Try not to put salt directly over yeast as salt can also kill the bacteria .

4. The syrup should be of room temperature when applied and the bun should be very hot . The syrup must be thick but not too thick or too thin .

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Garlic-Sesame Naan

Posted on November 25, 2013 by | Leave a comment

Garlic-Sesame Naan

Garlic-Sesame Naan

Ingredients:

Flour 2 cups ( 1 cup =250 ml) , heaped
Instant active dry yeast 1 tea spoon ( level spoon)
Sugar 2 tea spoon
salt 1 tea spoon
Powder milk 1 tbl spoon
1 beaten egg
4 tbl spoon oil
1 tbl spoon of yogurt ( optional)
Half a teaspoon , grated or minced garlic
2 pinches of baking soda ( optional)
luke warm milk , enough to make a dough , around 1/3 rd cup ( Don’t put at a time , you may need less or you may need little more)

Other Ingredients:

Chopped garlic (If you r making garlic naan
Any herb of your choice like cilantro , mint
Sesame seeds
Butter to rub the naan

Procedure:

1. . Mix flour with sugar , salt , powder milk , yeast, soda,beaten egg, yogurt and garlic .now add the oil and incorporate with kneading. Knead for a while . Knead very well . Make a smooth dough and rub the dough with little oil. Put it in a closed box and keep it in a warm place for 1 hour or until it doubles up!

2.Punch down all the air from the dough and make small balls from it.

3. Take one ball and try to make shapes with your hand . Don’t use any extra flour . You may dust your hand and the surface of the rolling board with flour to work comfortably. Don’t shape too thick .Add some chopped garlic and cilantro on the surface of the naan . Press some sesame seeds over them . After shaping , cover them with a wet cheese cloth for 15 minutes to rise up a bit .

4.Heat the Tawa as hot as possible and place the naan there. .. It may take 1/ 2 minutes to get one side done..Flip it over and cook the other side.The flame should be at medium high.

5. After removing from tawa rub the hot naan with butter.That would make your naan softer and also keep them softer for a longer time .

Tips:

1. You can make naan in oven too at 400 Fahrenheit . But to tell you honestly , naans made on stove r softer and tastier if you compare it with oven made naans and stove made naans stay softer for a longer period of time.

2. If you want to keep them softer , cover the warm naan in cheese cloth or foil to keep the moisture for a longer period!!!!!!!!!

3. Always remember too much hot water or milk always kills the yeast . So the water or milk should be luke warm . Neither hot nor cold or room temperature !!!! And salt also kills yeast . But at the same time sugar or honey is the key ingredient to activate yeast . If you don’t have yeast at home you may try using yogurt instead of yeast ! You have to keep the dough for a longer time for fermentation!!!!:)

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Chaaler ruti and mera pitha / rice four roti and mera pitha

Chaaler ruti and mera pitha / rice four roti and mera pitha

Chaaler ruti and mera pitha / rice four roti and mera pitha

Chaaler ruti or rice flour bread , though similar in look to regular chapati or roti , because of it’s unique flavor , it has a special place in the heart of all the Bengalies. It has always been a special item in every occasion, served with special dishes of course !!!!!!
Mera pitha is our very own steamed dumpling kind of thing . It can be preserved for a long time and can be enjoyed in various ways. You can enjoy mera pitha with beef bhuna , smashed dry fish ( shutki bhorta) , or frying them ( I’ll later upload the recipe of fried mera pitha) can be a great variaton!!!!! If you don’t like any side dish with it , eat as it is ! 🙂

The interesting thing is , you can made both chaler ruti and mera pitha from the same dough .. 🙂

Chaaler ruti/ rice flour roti:

Ingredients:

Rice flour 1 cup
Water 1 cup
salt to taste ( approximately little less than half teaspoon)

Procedure:

1. Dry roast the rice flour a while in a wide pan , not too much , just until the flour is fragrant .Boil the water with salt . When it’s boiling hot add the rice flour slowly mixing it with a turner . Mix well . Turn of the heat . The flour is boiled now . Cover the dough and let it be as it is for at least half and hour .

2. After half and hour , wet your hand with warm water and knead the flour well on a rice flour dusted board . Don’t mix any rice flour at this point, your roti might get hard .

3. make small balls from the dough and roll them out using little extra flour .

4. Fry them on heated pan at high flame . Don’t keep them on fire for a long time . The roti gets harder if you do so.

5. After frying , transfer them on a cotton cloth and cover the rotis with it . It will keep your roti softer for a long time as the vapor of the hot rotis will be sealed if you cover them and that will make moisture inside.

Mera Pitha:

For mera pitha use the same dough . But after boiling the flour, don’t add any extra rice flour . Just knead them on a slightly dusted board for a while and shape the pithas with your hand and steam them for 10/15 minutes.
🙂

Notes:

1. As I said earlier , don’t fry the rotis too much . The heat makes the rotis harder . So always fry roti at high heat and in short time.

2, After boiling the flour . Cover it with a lid for half n hour . It’s an Afgani trick , I got from one of my friends . The vapor inside makes the dough moist and the rotis become soft.

3. The water as mentioned above for boiling , is not the ultimate measurement . Depending on the rice flour quality , you may need less or more water . If you need more water , then add hot water into the flour bowl . Don’t ever add cold or room temperature water .

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Posted on October 18, 2013 by in Glossary / Notes

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