Rumali Roti And An Award

Rumali rotis are really made differently in hotels.......this is a home made version.I searched many versions but all were prepared on a big vessel put upside down on the fire and on the back side of the vessel we cook the roti.Its difficult in homes to make like that way.
Then I saw an easy way to prepare this roti in home on tawa and it tasted good.



















Ingredients:

1c Atta
1c Maida
Salt
Oil for applying
Slightly warm water as required
Rice flour for dusting
Maida or atta for dusting


















Method:

1.Mix the flours,salt and 2 tsp oil and mix water to this and knead to a soft dough.
2.Cover it with a wet cloth and keep aside for half an hour.
3.After that from the dough take out two equal lemon sized balls.
4.Dust the surface with maida or atta.
5.Roll each balls to a small disc shape.
6.Now in each disc apply some oil and sprinkle some rice flour.
7.Now keep one disc over the other as the oiled surface face together.
8.Now roll the disc to a large thin roti.Roll it as thin as u can.
9.Heat a tawa and cook the roti both side till brown spots appear.
10.Take the roti from the tawa to a plate and separate the both rotis.
11.If u want u can just heat the other side of the roti after seperating.U can see that side is plain without spots.
12.Now fold it into triangles.
13.Serve hot with any vegetable or non-veg curries.

And now award time.This award is from my fellow bloggers sojo of my culinary experiments and ambreen of simply sweet N savory both has beautiful blogs with nice recipes.Thanx a lot dears.

















Now as the rule of the award I have to share this with my 15 fellow bloggers.I was in a confusion and picked up 15 of them.
1.Rachu of ammaandbaby
2.Nash of plateful
3.ruchibedangal
4.Reshmi of easy cook

5.Tina of kaipunyam.com

6.Gayathri of gayathriscookspot

7.southindianhome

8.Divya of divyasrecipes

9.Vimitha of myculinarytrialroom

10.Kalpana of lifewithspices

11.Nidhya of aaha oho

12.Deeksha of deeskitchen

13.Rani of homemadevegetarianrecipes

14.Mimi of mimiskitchen

15.Pushpa of tasteasyoucook

Dear friend please pass this to 15 other bloggers and leave a comment in their blog to collect the award and keep passing on.

Parotta

Parotta is a kerala roti….for every occasion and if any guests come this is a main roti.
Just it is having some procedures……my hubby and kids are parotta lovers……..so I thought to make it at home…….its better to make in home……here comes the home made parotta……

Ingredients:

4c Maida
2 Large eggs
2tsp Sugar
2tsp Baking powder
Salt
½c Oil
Water
Ghee for applying

Method:

1.In a bowl put maida,baking powder,sugar and salt.
2.Add slightly beaten egg and water and start kneading.
3.Add oil in between and knead well for 10 mins till smooth dough is obtained.
4.Now cover this dough with a wet cloth and allow to rest for 2 to 3 hrs.
5.After to 3 hrs just knead the dough and make medium sized balls.
6.And let this rest on the oiled counter for another half hour covered with wet cloth.
7.After 30 mins with a rolling pin flatten the ball into a very thin sheet.
8.Make fleets on this sheet how we put fleets on a sari.
9.Now catch both ends in both hands like a rope and beat this on the counter to make this to a thin rope.
10.Now roll this to a wheel shape as shown below.Do the same with all the balls.

11.Let this also rest for another 15 mins covered with wet cloth.
12.Now flatten each roll with hand or a rolling pin.
13.Heat a tawa and cook each parottas.Apply ghee.
14.Keep 3 to 4 cooked parottas together and just beat in between the hands while the parottas are hot.(like clapping hands).This is to make layers in the parottas.
15.Serve hot with meat curries or vegetable curries.

This goes to Iftar moments:hijri1431 event of taste of the pearl city

Puri

Puris are not made oftenly because it is an fried item,but it so tasty to have with vegetable curries and even with chicken curry.
If we add little semolina to the dough the puris will catch only less oil.Here is my version of puri………………



















Ingredients:

1c Atta
½ c maida
2tbsp semolina
1tsp sugar
1tsp salt
1tsp oil
water
Oil for frying



















Method:

1.Mix all the ingredients and knead well to make a dough.The purpose of adding sugar makes the puri stay in shape for long time after frying.
2.Allow the dough to rest for at least 15mins.
3.Knead once again and make into small balls.
4.Now roll the balls into small discs and fry in hot oil.
5.Serve with vegetable curries or chicken curries.

Pathiri

This is a Malabar dish.This aways made there. In our place these were made if some guests come or for any special occasions but now a days these are made often in our place too.I love this very much.This is great with chicken or mutton curry or even with coconut milk and sugar…………
This is little time consuming but tasty one.This is made for breakfast and for dinner also.




















Ingredients:1c Rice flour
1c Water
Salt

Method:

1.Boil the water with salt.
2.Add the flour to the boiling water sd mix well with a wooden spoon.
3.Off the flame and put this mixture to a big flat tray.
4.Now knead this to a dough while it is hot .
5.Now make balls out from this dough.
6.Press this in a presser or roll with arolling pin.
7.Heat a tawa and place each pathiri on the tawa and cook till it puffs up.
8.Serve this with chicken curry,mutton curry or with fish curry also.

Chappathi

I know this is very very simple one but I put it just for a fun.


















Ingredients

1c atta
1tsp salt
Oil
Warm water
Ghee to apply



Method:

1.Mix atta and salt pour warm water to the atta flour slowly and knead the flour into a dough,add little oil to the dough and knead again.
2.Let the dough rest for 10 mins.
3.Make out balls from this dough.
4.Roll each balls into medium round shape discs.
5.Place a tawa on the stove heat it and place each chapattis on it and cook till it puffs up.
6.Apply little ghee if needed.