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Welcome to Indian-Cook.com | Fine Indian Food Recipes Site

bread

How to Make Deep Fried spinach Bread

3 tbsp fresh spinach leaves washed

250 whole wheat flour

salt to taste

1/2 tsp red chili

1 tbsp ghee

1/2 tsp cumin seeds

Vegetable oils to deep frying

 

Method :

1. Blanch the spinach leaves in boiling water, refresh in cold water and drain again. Place in a food

    processor or blender with the ginger and grind to a fine paste.

 

2. Sift together the flour, salt and chili powder and then rub in the ghee. Add the spinach and ginger paste

    and the cumin seeds and mix well. Add enough water and kneat well to form a soft dough. Set aside for

    15 minutes.

 

3. Knead again and divide into 20 equal parts. Shape into round balls and then flatten into round discs

   7.5 cm (3in) in diameter.

 

4. Heat the vegetable oil in a large heavy-bottomed pan until the temperature reaches 190 °C. Reduce the

    heat to very low and fry the puris one at a time ensuring they' puff up'

 

4. Remove with a slotted spoon and drain on paper towels.

Pea Filled Puffed Bun
 

1 cup all purpose flour

1 cup wholewheat pastry flour

1 tsp baking powder

1/2 tsp salt

2 tbsp coconut oil

1/2 cup plain yogurt

5 tbsp warm water

1 cup thawed frozen peas

1 1/2 tbsp vegetable oil

1/2 tsp asafetida powder

1 tbsp minced ginger.fresh

2 tsp chopped green chili

1/4 tsp fennel seeds,roasted and ground

1/4 tsp salt

Dash ground red chili

1/2 tsp garam masala

Vegetable oil for pan frying as needed

 

Method:

 

1. Sift the flour,baking powder and salt into a large bowl. Gradually add oil and yogurt and mix well.

   Add water little at a time and mix well until dough is smooth and pliable. Cover with a damp and

   let rest at room temperature for 1 hour

 

2. While the dough reset, prepare the filling  ,Crush the peas using a mortar and pestle.a rolling pin ,

   or a flat .heavy utensil such as a skillet. The peas need not be very smooth.Set aside

 

3. Heat oil in a skillet over medium low heat. Sprinkle asafetida over the oil. Add ginger and green chili

  and  stir for a minute. Add the crushed peas,fennel, salt and red pepper and mix well. Fry for 2 minutes.

   stirring constantly. Remove from the heat. Mix in garam masala. Transfer the pea mixture to a bowl and

   let cool to room temperature

 

4. Proceed with steps 3 and 4 of carrot-filled pan Bread

How to Make Carrot Filled Pan Bread

 

1 cup all purpose flour

1 cup wholewheat pastry flour

1 tsp baking powder

1/2 tsp salt

8 tbsp vegetable oil

1/2 cup plain yogurt

5 tbsp warm water

2 tbsp vegetable oil

1/4 kalonji seeds

1/4 tsp turmeric

1 tbsp fresh minced ginger

3 tsp seeded,chopped fresh green chili

1/2 tsp salt

1 cup very finely minced or cooked carrots

1 cup mashed,peeled,cooked baking potatoes

1/4 tsp garam masala

1 tbsp fresh lime or lemon juice

3 tbsp finely chopped fresh cilantro

 

Method:

 

1. Heat oil in a skillet, about 1 0 inches in diameter,over medium low heat. Fry kalonji seeds

   for a few seconds. Stir in turmeric ,ginger,green chili,and salt and fry for a minute. Stirring

   often .Add potato and continue to cook for several minutes, stirring often.Remove from the

   heat. Blend in garam masala ,lime juice ,and cilantro. Transfer to a bowl and let cool

 

2. Sift the flours,baking powder ,and salt into a large bowl,gradually add oil and yogurt and mix well.

    Knead for at least 10 minutes until dough is smooth and pliable. Cover with a damp cloth and let

   rest at room temperature for 1 hour.

 

3. Divided dough into 8 equal portion. Roll each into a smooth ball between the palms of your hand.

   On a floured work surface ,roll out one portion into  a flat disc about 6 inches in diameter. Place 2

   tbsp of the filling on the center of the disc and spread evenly to about 1/4 inch from the edges.

   roll another disc  of similar size and place on top of the filled disc. Moisten the meeting surfaces and

   pinch the edges together,making sure they are completely sealed.

 

4. Heat a lightly oil griddle until it begins to smoke, then heat to low. Placed the parota on griddle and

   spoon 1 tsp oil all around the edges. As soon as brown spot appear all over the bottom ,flip the bread

   and cook the other side, adding a little more oil if necessary. Remove from the heat.

Flaky Bread With Zippy Egg Filling

 

1 cup all purpose flour

1 cup wholewheat pastry flour

1 tsp baking powder

1/2 tsp salt

1 tbsp vegetable oil

1/2 cup plain yogurt

5 tbsp warm water

 

FOR THE FILLING

2 eggs beaten

2 tbsp very finely minced onion

1 tsp seeded ,minced fresh green chili

2 tbsp finely chopped fresh cilantro

 

Method:

 

1. Sift the flour,baking powder and salt into a large bowl. Gradually add oil and yogurt and mix well.

   Add water little at a time and mix well until dough is smooth and pliable. Cover with a damp and

   let rest at room temperature for 1 hour.

 

2. Combine all the filling ingredients and set aside. Be sure that all the ingredients are mashed or very

  finely minced so that they do not tear the delicate dough

 

3. Knead the dough a few more times.divided into 6 equal portions. Oil your palm lightly  and roll

   between your palms to form a smooth ball. Flatten the ball  between your palms. On a lightly

   floured work surface ,roll out into a disc about 8 1/2 inches in diameter.

 

4. Heat 1 tsp oil in a nonstick griddle or skillet at least 9 inches in diameter. Place a parota on it.

   When bubbles appear all over the surface, turn the parota. Drizzle 1/2 tsp more oil around the

   edges.of the parota if the griddle is dry.

 

5. Cook until the bottom becomes mottled with light brown spots. Drizzle 2 tbsp of the egg mixture

   over the surface and spread to within 1/4 inch of the edge ,with the help of a spatula,lift half of the

   parota and fold it onto the other half  to enclose the filling. Cook for a few seconds to set the egg. 

   Remove from the griddle and serve immediately.

How to Make Banquet Bread

1 cup all purpose flour

1 cup wholewheat pastry flour

1 tsp baking powder

1/2 tsp salt

1/4 cup vegetable oil

Additional flour for the dusting

1/2 cup plain yogurt

5 tbsp warm water

 

Method:

 

1.  Sift the flour,baking powder and salt into a large bowl. Gradually add oil and yogurt and mix well.

    Add water little at a time and mix well until dough is smooth and pliable. Cover with a damp and

    let rest at room temperature for 1 hour.Divided into 8 equal  parts

 

 

2. On a light floured work surface,roll out one portion into a disc 6 inches in diameter. Brush the top 

    lightly with oil. Using a knife cut  a line from the centre to the edge. Lift one cut edge and roll it

    around the circle to form a cone whose point is  at the centre of the disc . Place the pointed side

   down and flatten the cone with your palm. Using a rolling pin ,roll out again into  a6- inch disc.

 

 

3. Repeat the process three times. The repeated  flattening and rolling create tiny air pockets,which

   help make the bread puffy

 

4. Heat a lightly oil griddle until it begins to smoke, then heat to low. Placed the parota on griddle

   and spoon 1 tsp oil all around the edges. As soon as brown spot appear all over the bottom ,flip

   the bread and cook the other side, adding a little more oil if necessary. Remove from the heat.




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