INDIAN BREADS RECIPE

In India, bread is eaten more in the northern regions of the country because of its dry climate.There are a variety of breads consumed in India like roti, naan and paratha. Indian roti is flat and cooked on a tava or cast-iron griddle. It can also be cooked in a tandoor. Roti is thin and made of atta (wholewheat). The naan is soft and fluffy and is made from plain flour with a little bit of yeast. Parathas are layered bread made of wheat flour but fried in little oil. The breads are prepared according to one's own taste and imagination. That is why in India we have variety of breads like the plain naan, garlic naan, methi roti, aloo paratha, puri, bhature etc.

ALOO PARATHA RECIPE (Aloo Ka Paratha)

Stuffing: 

2 boiled Potatoes 

1 small finely chopped Onion (optional) 

Coriander leaves finely chopped 

Small piece of Ginger (very finely chopped or grated) 

1 or 2 green Chilies (finely chopped) 

Salt Red Chili powder and Garam masala as per taste

Butter

Preparation of aaloo paratha :

For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.

Mash the potatoes.

Add all the stuffing items to mashed potatoes and mix it properly.

Make two medium size chapati, add the filling to the one chapati and cover it with the second one.

Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.

When top side is done change the side and keep a check (till properly baked)

Spread butter over it. Serve aloo paratha hot with yogurt (curd).

Butter Roti Recipe:

Butter roti is made using whole wheat flour and can be eaten with any choice of dal,vegetable or curry dish.Learn how to make butter roti.

Ingredients:

1 1/2 cups (300 gms) whole wheat flour 

1/4 cup melted butter 

1 1/2 tsp cumin seeds 

salt to taste 

3/4 cup warm water 

How to make butter roti:

Mix the flour,cumin seeds and salt in a bowl and add warm water to knead the dough.

Cover the dough with damp cloth and keep aside for half an hour.

Now add the melted butter in the dough and knead well.

Make small portions from the dough.Make a hole in each round portion and put some more melted butter and seal it.

Roll these balls a little,put some butter and again roll it to form rotis.

Heat the tawa and cook these rotis by spreading butter on each side.Cook till its done

Serve hot with choice of curry dish.

Source :http://www.indianfoodforever.com

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Falooda

Ingredients
Milk - 2 cups
Takmaria (Basil Seeds) - 1/2 tsp
Falooda Sev - handful *
Rose Syrup - 3-4 tblsp **
Sugar - to taste
Vanilla Ice Cream - 2 scoops
Cardamom Powder - a pinch
Pistachios/ Almonds - 1 tblsp (corsely ground)
Vanilla Ice Cream - 2 scoops
 
* If you do not have falooda sev, substitute with normal sev or any thin pasta.
** If you do not find rose syrup, substitute with roohafza and 2 tsp of rose water.
Method
1. Soak the takmaria in water for an hour or until the seeds swell up. 
2. Cook the falooda sev as per packet instructions. ( Bring a pot of water to a boil, add the broken sev and cook it for 3 minutes. Drain the water and keep aside.)
3. Bring the milk to a boil and switch off. Mix in the sugar and cardomon powder.
After this you have 2 options.
 
Option 1 (If you are making it ahead of time.) 
4. Add the rose syrup and cooked falooda sev to the milk.
5. After the milk cools down, add the takmaria seeds and refrigerate it.
6. Serve it chilled in a long glass topped with some vanilla ice cream and ground pistacios/ almonds.
 
Option 2 (If you plan to serve immedietely.)
4. Take a tall glass and add some ice cubes and some cooked sev at the bottom.
5. Add the rose syrup next followed by the milk.
6. Next add the takmaria seeds.Top it with a scoop of ice cream and some crushed nuts. 
7. It will be a wonderful presentation to see the different layers.
 
Tips
    - You can make this with skimmed milk to make the falooda healthy.

Source : http://simpleindianrecipes.com/falooda.aspx

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Best Chili Recipe

his blue ribbon chili is the best chili recipe you'll ever make. With surprise ingredients like beer and unsweetened cocoa, the blend of seasonings and flavors creates a mouth watering chili that will have them begging for the recipe. For the brave souls that like more fire, double the hot sauce to kick it up a notch.

This chili has been taste tested by people that have searched high and low for the best chili recipe and they agreed...it is definitely a winner!

Chili Tip: if you accidentally add too much hot sauce or spice to your chili, serve it with sour cream or extra cheese on top. Dairy contains a protein called casein that cools the burning heat of spicy foods.

Ingredients:

2 1/2 lb. lean chuck, ground

1 lb. lean pork, ground

4 garlic cloves, finely chopped

1 cup finely chopped onion

8 oz. hunt's tomato sauce

1 cup water

1 can beer (12 oz.)

3 Tablespoons chili powder 

2 Tablespoons instant beef bouillon (or 6 cubes)

2 Tablespoons cumin, ground

2 teaspoons paprika

2 teaspoons oregano leaves 

2 teaspoons sugar

1/2 teaspoon coriander, ground

1 teaspoon unsweetened cocoa 

1/2 teaspoon Louisiana hot sauce 

1 teaspoon cornmeal

1 teaspoon flour

1 teaspoon warm water

Directions:

1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.

2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.

3. Add the garlic and onion, cook and stir until tender.

4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.

5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.

6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.

7. Stir into chili and cook, covered, for an additional 20 minutes.

 Source :http://www.momswhothink.com

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Nankhatai

Ingredients:

All Purpose Flour - 1 cup
Unsalted Butter/Ghee - 1/2 cup 
Powdered Sugar - 1/2 cup
Cardomom Powder - 1/4 tsp
Baking Powder - 1/2 tsp
Salt - a pinch
Pistachios/Raisins/Cashews/Almond - for garnish

Method:

1. Take a mixing bowl with the room temperature butter in it.  Add the powdered sugar to it and cream together till the mixture becomes light and fluffy.
2. Sift all the dry ingredients (flour, cardamom powder, baking powder and salt) into a seperate bowl.
3. Add this to the creamed butter mixture little at a time and keep mixing. Knead it to form a soft dough. Cover the dough and let it rest in the refrigerator for 10-15 minutes.
4. Preheat the oven to 300 degrees F (150 C). Make small gooseberry sized balls of the dough. Smoothen the balls by rolling in between your palm. You can also use a cookie cutter to shape the cookies.
5. Place each ball in a cookie sheet. Leave some space in between as the cookies will expand when it bakes. If you want to make it more rich, press a pistachio or raisin or cashew or almond on top of the balls gently.
6. Bake at 300 degrees for 12-15 minutes until the bottom of the cookies turn light golden brown.
7. Remove from the oven and gently transfer the cookies to a cooling rack. The cookies will be very soft at this stage.
8. After it cools completely, store in an air tight container for upto a month. Serve as a snack with a cup of tea.

Variations:
    - You can make ragi biscuits by using ragi flour instead of all purpose flour.

You can also add some 1 tblsp of cocoa powder along with the flour and makechocolate cookies.

For crunchy biscuits, replace 1 cup flour by 1/2 cup flour, 1/4 cup of rava and 1/4 cup crushed nuts.

Source :http://simpleindianrecipes.com

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