Tag: roti

Makki di Roti/Maize flour flatbread:

January 11, 2017

Makki Ki roti/Makki di roti is the staple food of Punjab and tastes really good when we pair this with Sarson Ka Saag. Usually Makki Ka roti is made by using maize flour and patted by hand. It is slightly thick and firm in texture. We like our roti to be soft and puffy like regular phulka.

That is the reason I do this by adding whole wheat flour and roll like a regular roti. So, my version is light and soft but has Makki Ka flavour.

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Ingredient:

Maize flour – 2 cups

Water – 2 cup

Whole wheat flour – to bind

Salt

Ghee – 1 tsp

Method:

-Boil water, put salt, ghee and maize flour and mix by using one spoon.

-Mixture will be sticky so adjust this by adding the required amount of whole wheat flour to make firm dough.

-Keep it covered and keeps aside for 5 to 10 minutes.

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– Roll out roti’s like a regular Chapati.

-Keep Dosa tawa on fire, when it is hot, cook both the sides of this roti, and hold the roti over the gas flame.

-when it fluffs, remove and keep it on the plate.

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-Apply some ghee or butter and serve. Enjoy this roti with Sarson Ka Saag or any other side dish of your choice.

 

 

 

Home-Style Pineapple Jam:

December 12, 2016

Some things are such that, it brings back lots and lots of fond memories from your childhood. This pineapple jam is one among the list, which is so flavourful and has lovely texture of grated pineapple. This week, when I saw a pile of pineapples over the carts in every nook and corner of our streets, immediately my mind went back to my grandparents farmland, loads of pineapples and home style pineapple jams, which I used to cherish with breads, Roti’s or Dosa’s. My urge to have that taste in my taste bud was so strong, I couldn’t resist it and I bought one pineapple and made this jam.

Now we will jump into the recipe part  –

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Ingredients:

Pineapple – 1

Sugar – 1  to 1 ½  cups (adjust according to your taste)

Lemon juice – 1 teaspoon

Method:

-Remove outer skin and make 4 vertical pieces.

-Grate the fruit.

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-Now put these gratings in a thick bottomed Kadai and start cooking on a low fire.

-Mix in-between to avoid burning.

-When pineapple is cooked and all the water, which oozed out while cooking has evaporated, add sugar and mix.

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-Cook until pineapple mixture leaves from the sides of the kadai.

-Add lemon juice, give one stir and switch off the gas.

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-Cool this mixture and store this in a glass bottle.