Roomali roti recipe

                  ROOMALI ROTI


Ingredients:

• 11/2cup Whole Wheat Flour (Atta) 
• 50 gms Maida 
• 1/2 tsp Baking powder 
• 2 tbsp oil 
• Water to knead

How To Make Roomali Roti:

1. Mix wheat flour, maida, salt and baking powder and sieve them together.
2. Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour.
3. Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue)
4. Heat an inverted griddle(tawa).
5. Place the rumali roti carefully over it and cook till done. Fold it like a handkerchief.
6. Serve hot.

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LACHHA PARATHA RECIPE

                    LACHHA PARATHA

Ingredients:

• 1 cup Whole Wheat Flour
• 1 tbsp Oil 
• Salt as per taste 
• Butter/Ghee (Pure ghee) for frying 
• Water for kneading

How to make lachha parantha:

1. Make dough out of whole-wheat flour , 1tbsp oil & salt.
2. Make dough 30 minutes before and cover it with moist muslin cloth.
3. Take a Ping-Pong ball size lump of dough. Now roll it into a circle of appox. 5 to 6 " diameter using dry flour.
4. Heat the ghee so that it turns to liquid.
5. Now spread the ghee properly over entire surface.
6. Using a knife make a 2" cut lengthways and fold it inwards .
7. Spread Oil on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha. (Refer the picture).
8. Cook on a pre-heated Tawa (flat griddle plate).
9. Turn the lachha paratha and pour half tablespoon oil or butter.
10. Spread it on the paratha and shallow fry over low heat.
11. Turn it and again pour oil or butter on the other side. Cook the lachha parata on a low heat till golden brown.

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Missi roti recipe

                                                      Missi roti

Ingredients:

• 1 cup Whole Wheat Flour (atta) 
• 1/2 cup Gram Flour (Beasn) 
• 1/2 tsp Saboot Dhania (Coriander Seeds)
• 1/2 tsp Ajwain 
• 1/4 tsp Jeera Powder 
• 1/4 tsp Garam Masala
• 1 - 2 tsp fenugreek leaves (kasoori methi) 
• 1/2 tsp Red chili powder
• 1/2 tsp Salt 
• 1 Green chilli
• 1 tblsp chopped Coriander Leaves
• Pinch of Baking soda
• 1/4 tsp Turmeric powder 
• 2 tbsp oil 
• Water to knead 

Preparations:

1. Mix Wheat flour, gramflour, salt, chili powder, turmeric powder, ajwain, jeera powder, corainder seeds, garam masala, soda, finely chopped green chilly, finely chopped corainder leaves and crushed kasoori methi. Mix well.
2. Now add oil and rub it into the flour. Slowly add water little by little and make a soft dough and keep it covered with damp cloth for 30 minutes.
3. Knead the dough again and make small balls.
4. Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.
5. Before serving cut it into half and smear some butter on it. Serve hot with pickle and curd.

Note: 1.It can also be cooked in an oven or tandoor.
2. Instead of tawa you can bake them in a home tandoor as well.
3. Variations: You can also add fresh methi leaves instead of dried methi, grated ginger and even chopped onion.

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NAAN BREAD RECIPE

                                                    Naan

Ingredients:

• 4 cups White Flour (Maida)
• 1/2 tsp Baking powder 
• 1 tsp Salt 
• 1/2 cup Milk 
• 1 tbsp Sugar 
• 1 Egg 
• 4 tbsp Oil 
• 1 tsp onion seeds

Preparations:

1. Sift the flour, salt and baking powder into a bowl and make a well in the middle.
2. Mix the sugar, milk, eggs 2tbsp of oil in a bowl.
3. Pour this into the center of the flour and knead adding water if necessary to form soft dough.
4. Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.
5. About half an before the naan are required, turn on the oven to maximum heat.
6. Divide the dough into 8 balls and allow rest for 3-4 minutes.
7. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.
8. Shape each ball of dough with the palms to make an oval shape.
9. Bake the naan until puffed up and golden brown. 
10. Before serving cut it into half and smear some butter on it.
11. Serve hot

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Russian salad recipe

                   Russian salad

Ingredients:

• 100 gms french beans
• 100 gms carrot
• 100 gms green peas
• 225 gms potatoes
• 1 small can (450 grams) pineapple slices
• 2 apples
• 100 gms fresh cream
• 1 cup mayonnaise
• 1 boiled beetroot
• 1 head lettuce
• salt to taste
• sugar to taste
• freshly ground black pepper to taste

Preparations:

1. Cut the vegetables into small pieces and boil.
2. Chop the pineapples and apples.
3. Mix the fruits and vegetables, and add salt and pepper.
4. Mix the mayonnaise and cream.
5. Mix this mayonnaise thoroughly with vegetables. Add salt, pepper and sugar.
6. Line a salad bowl with salad leaves.Decorates with slices of beetroot.
7. Pile the salad in the centre.
8. Serve cold.

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sesame pasta chicken salad recipe

Sesame Pasta Chicken Salad

Ingredients:

• 1/4 cup sesame seeds 
• 1 (16 ounce) package bow tie pasta 
• 1/2 cup vegetable oil 
• 1/3 cup light soy sauce 
• 1/3 cup rice vinegar 
• 1 teaspoon sesame oil 
• 3 tablespoons white sugar 
• 1/2 teaspoon ground ginger 
• 1/4 teaspoon ground black pepper 
• 3 cups shredded, cooked chicken breast meat 
• 1/3 cup chopped fresh cilantro 
• 1/3 cup chopped green onion 

Preparations:

1. Heat a skillet over medium-high heat. 
2. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside. 
3. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. 
4. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl. 
5. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well. 
6. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions. 
7. Serve. 

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chicken salad recipe

           Holiday chicken salad

Ingredients: 

• 4 cups cubed, cooked chicken meat
• 1 cup mayonnaise
• 1 teaspoon paprika
• 1 /2 cups prunes
• 1 cup chopped celery
• 2 green onions, chopped
• 1/2 cup minced green bell pepper
• 1 cup chopped walnuts
• 1 teaspoon seasoning salt
• ground black pepper to taste

Preparations:

1. In a medium bowl, mix together mayonnaise with paprika and seasoned salt. 
2. Blend in  prunes, celery, bell pepper, onion, and nuts.
3. Add chopped chicken, and mix well. Season with black pepper and salt to taste. 
4. Chill for 1 hour.
5. Serve.
   
   
   
   
   
   

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