Indian Version of American Breakfast

This is kind of mornings when I had swimming lesson in the afternoon and wanted to eat something heavy few hours before the lesson so that I won't feel hungry right after the lesson. Obviously because I wouldn't want to cook after a tiring workout  :).

Anyways, so had lots of eggs at hand and didn't wanna go the usual bread omelette route. So thought instead of adding veggies in the mixture lets make veggies first and then try what comes out of it. Gave it a try, and it turned out yummmmmm. Do try it, it is very simple but delicious and heart full breakfast for saturday mornings.

Best part of this is you can use any veggies you like, whatever is your favorite. Do experimentation with it :)

Ingredients:

1 small onion - finely chopped
2 small tomatoes - finely chopped
1/4 green,red and yellow capsicums - finely chopped
1/4 cup corn - boiled
1/4 cup mushrooms
4 eggs
1/4 cup grated cheese - I used cheddar, you can use any cheese you like or even combination of cheeses
2 tbsp tomato ketchup
salt
black pepper
2 tbsp butter

Spices:

1/4 tsp turmeric powder
1/2 tsp red chilli powder

Recipe:

1. Heat a pan, put butter in it and let it melt.
2. After butter is melted add onions and mushrooms and saute them on high heat until onions are translucent and get a bit of color. (Do this on high heat since you don't want mushrooms to get soggy. Keep stirring it as we don't want to get anything burnt)
3. Once mushrooms and onions get that little bit of color on them, reduce flame at medium and add tomatoes,corn and capsicum. Cook them for 4-5 minutes or until everything is properly cooked.
4. Add salt,pepper and ketchup as per your taste. Stir for about a minute to let everything mix well together.
5. Now make four holes like spaces in your mixture in the pan, reduce the flame at low-medium. Crack four eggs in four holes such that egg yolk sits inside that hole.
6. Spread grated cheese on top.
7. Cover the pan with the lid and let eggs cook in steam. You can cook as per you like your eggs. What I mean by that is, if you like your eggs runny, cooking for about 30-45 seconds will be enough. If you like them fully cooked, give it a 11/2 minutes.

8. Take each egg block (couldn't think of any better name :( ) out and server hot with homemade toast/bread Home Made Bread Recipe

Home made White Bread

I love breads, and to think I can make one is just another level of satisfaction and joy I get. I have tried 3 recipes so far, and this is by far the best and my most favorite one.

Once you know how to make basic bread, there is so much experimentation you can do with the taste, flavors and variety you like. I have baked a lot, but I was baking bread for the first time, so wanted to have one recipe which will be perfect every time. And this is one such recipe. Do try it, you will love it.

Ingredients:

3 cups all purpose flour
1 tbsp yeast
1 tbsp sugar
1 tsp salt
11/3 tbsp oil
1 cup warm water

Recipe:

1. Take a large mixing bowl, add warm water in it. Water should neither be too warm else it will kill yeast nor cold else yeast will not gets activated. It should be warm enough so that you can hold your finger in it for atleast 8 seconds. I warm 1 cup for 30 seconds in my microwave and that is perfect temperature. This might differ and depend on microwave temperature settings you have.
2. In this warm water add yeast. No need to wait for it to get activated, just wait for about 2 minutes. Add sugar, oil, salt and 2 cups all purpose flour. This will not form a dough, but will be a very sticky consistency and lumpy.
3. Cover the bowl with wet towel and set aside at warm place for 1 hour.
4. After an hour, take 1 cup of remaining flour and spread half of it on your table/counter.
5. Take out the mix in the bowl. It will be very sticky so don't get afraid to get messy :).
6. Knead it in a dough by using flour on your counter and keep adding until remaining 1/2 cup is also incorporated. At this point, it will turn into a beautiful dough.
7. Coat bowl with oil, put the dough inside it and coat it properly in the oil already in the bowl.
8. Cover this again and let it rise for another 45 minutes.
9. Once double in size, beat it down and give it a loaf shape. Place it in the loaf pan.

10. Let it rise again until it has risen 1 inch above loaf pan.

11. Midway between above step, pre-heat oven at 350 F.
12. Once dough has risen, place it in oven at 350 F for 30 minutes. After 30 minutes, take it out and let it cool down for 10 min.

13. You will now have the best softest bread you have ever eaten :)

Dates, Walnut and Raisins Vanilla Sponge Cake

Story behind this cake is only the reason that I know how good dates and other nuts are for health, but I don't eat them as it is. So I am always in search of recipes, which use them at fullest and tasty to eat too so that I can have them. This is one such recipe  which I came up with. 

A very basic vanilla sponge cake which already is super moist and very soft. I added dates, walnuts and raisins in it to make it my own. And as they say, where there is a will, there is a way, it turned out awesome and super delicious. I hope more and more try this and experience same taste and happiness as I did. :)

Ingredients:

21/4 cups all purpose flour
2 cup sugar
1 cup milk
1/2 cup vegetable oil
2 large eggs
11/2 tsp baking powder
11/2 tsp baking soda
1 tsp salt
1 cup boiling water
1/2 cup of dates,walnut and raisins (all in equal amount i.e. 1/6 cup each)

Recipe:

1. Preheat oven at 350 F and take your cake baking pan and cover the sides with butter and all purpose flour.
2. Take mixer bowl or any big bowl, add all purpose flour, sugar, salt, dates,walnuts, raisins, baking powder and baking soda. Mix them all well together.
3. Now add eggs, vegetable oil and milk in it.
4. In the end, add boiling water and mix everything together. Mixture will be quite thin, do not worry about it.

5. Pour the mixture in the baking pan and put it in the oven for 45 minutes. Keep doing toothpick check every 5 minutes after 30 minutes. (toothpick check is when u insert a toothpick in the center of the cake and if it comes out clean that means cake is done.)

6. Once done, take it out and let it cool down for 15 minutes.

7. When it cools down, take it out of the pan and let it cool completely. Eat it alone or with anything you like. No need of icing for this cake as it already has so many things going on that you won't feel the need for any icing on top. Have it with tea or milk. It tastes delicious with it. :)

Bottle Gourd rolls in a Gravy/ Lauki ke Kofte

Bottle Gourd or lauki as many knows is one vegetable which most people do not like. There are many variations in Indian cooking for bottle gourd. Some are plain and simple and also not liked by many. Then there are few variations like these, where you can have bottle gourd and don't even realize that it is made of it.

This is my hubby's fav version and only version he likes to eat. So I make this often. It's a funny story how i started eating it. My mom used to make simple bottle gourd recipe which I never used to eat as a kid and hated it. Then one day she made this, and didn't even mention that it was bottle gourd, because she knew if she mentions it I won't even touch it :(. Anyways, I ate and liked it so much and keep asking my mom while I was eating. And she didn't tell me until I finished every single drop of it.

I was shocked but again what to do, I was already in love with it :). So here's how I like to eat bottle gourd the most :).

Ingredients:

For kofte/rolls:

1 medium size bottle gourd - preferably without seeds (grate it and squeeze water out of it as much as you can by squeezing grated bottle gourd between your palms)
3/4 cup gram flour
1 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp dry mango powder
1 tbsp coriander powder
1 tsp roasted cumin powder
2 cups refined/frying oil
salt to taste

For Gravy:

1 medium size onion - puree'd
3 large tomatoes - puree'd
1 inch piece of ginger - julienne
3 cloves of garlic - finely chopped
2 green chilli - finely chopped
1 tsp cumin seed
pinch of asafoetida
3-4 whole black pepper
2-3 cloves
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp garam masala
1 tbsp oil
salt to taste.

Recipe:

1. Take a deep pan, add oil in it and put it on low/medium heat.
2. First for kofte, add everything together and make in smooth ball shaped. (Note: try to squeeze as much water as you can because if you do not, your mixture will be soggy and you won't be able to make smooth balls. But even then, its not wasted, just drop it like we drop kadhi balls :))
3. Oil should be at moderate temperature. Not very hot and not cold either. 
4. Drop kofte in it and cook on low-medium heat, as we want to cook them from inside too. 

5. Once done, set it aside on kitchen paper towel to soak excess oil

6. Now take another pan, add 1 tbsp oil in it. Once heated add cumin seeds, asafoetida, black pepper and cloves.
7. Once cumin seed start crackling, add onion puree'. Cook it until it starts changing color from pink to light brown.
8. At this point, add tomato puree'. Cook it until oil starts to separate out of the mixture.

9. Add salt, red chilli powder and turmeric powder . Add 2 cups water, cover the lid and let it boil for 5-10 minutes, according to the gravy consistency you like.
10. Once done, add garam masala on top and mix it well.

11. Add you kofta in the gravy, only minutes before serving hot. Else kofta will get soggy and starts to break.
12. Enjoy and please leave comments/suggestions below.

Cream of Mushroom Soup

This is kind of soup which I don't make normally, only when I crave for that creamy, luscious texture of mushroom and cream in it. Whenever I had this soup in a restaurant, it tasted so good, I thought to myself, it must be very difficult to make at home.

Then one fine day, I decided to make it however hard may it be. I thought what the worst can happen, it won't taste as good as restaurant soup. So I took leap of faith and searched/read a lot about the different ways people make this recipe. Finally, I decided to try the simplest recipe (as once a wise person said simple the food, better it tastes :D). And voila, I hit the jackpot. Same texture, same smell and finally moment of truth same taste even. I was on cloud 9 seriously :).

So bringing for you, a very basic recipe and quite easy to make. It tastes delicious and can satisfy all your cravings for healthy as well as creamy yum food.

Ingredients:

2 cups white button mushroom - thinly sliced

2 tbsp butter

1 small onion - thinly sliced

11/2 tbsp all purpose flour

1/2 cup heavy cream

3 cups vegetable/chicken broth

salt to taste

black pepper to taste

Recipe:

1. In a deep saucepan, add butter and put it over medium heat.

2. Add onions and cook until translucent.

3. When onions gain that transparent color, add mushrooms. Cover the lid and let mushrooms cook in their own juices.

4. Once mushrooms are cooked, add all purpose flour.

5. Cook the flour for 2-3 minutes or until raw flour flavor is gone.

6. Add vegetable/chicken broth(I prefer chicken as it goes will with mushroom), salt and pepper. Boil the mixture for 8 - 10 minutes.

7. After 10 minutes, turn off the flame and let it come to room temperature. 

8. Take grinder and blend into smoothie like consistency.

9. Add it back again to sauce pan and add cream. Serve hot.

Raw Mango Chutney

Most of the times, food we love and eat in our day to day life is pretty much require minimal ingredients, easy and quick to make. This is one such recipe.

Its a delight to eat this as a side dish with roti/rice/vegetables and if you were me, you can eat this just like that. One full bowl of this chutney like a soup :). Trust me, if you haven't tasted this yet, you are truly missing something. So get up, buy some raw mangoes and make this. You will fall in love with it like I did.

Ingredients:

2 raw mangoes - peeled, seed removed and cut into cubes
1 cup sugar - can be adjusted as some raw mangoes might be more sour than others
1 tbsp mustard oil
1 tsp cumin seeds
1/2 tsp nigella seeds (kalaunji)
salt to taste
pinch of turmeric powder (do not add more than this, as this is only used for color)
2 cups water

Recipe:

1. Take frying pan and put it over medium heat. Add mustard oil.
2. Once oil is heated, add cumin and nigella seeds, once they start crackling, add raw mangoes,salt and turmeric powder.
3. Close the lid and let the mangoes cook. Keep stirring in between so that mangoes doesn't get burnt.
4. Once mangoes are 90% cook, add water.
5. Once mangoes are cooked, add sugar. This instantaneously will thicken the consistency of the chutney.
6. Adjust water and sugar according the consistency and sweetness you want in the chutney.
7. Eat with whatever you want :). You won't be able to resist it.

Indian flat bread/Roti/Phulka

This is the most basic and day to day recipe for almost everyone in India. We do not have lunch or dinner without this. It feels incomplete if we have to eat without this.

A very healthy version of what people eat in US which is generally made of all purpose flour. We can make this with our choice of flour, be it whole wheat or multi-grain(consistency and texture differs from flour to flour).

Anyways, this is one thing which almost everyone struggles with in the beginning. There are hundreds of things to take care of in making this. It looks simple but believe me, it is not :(. Atleast was not simple for me.
Here, I am going to give couple of tips on how to make perfectly symmetrical, round shaped rotis.

Ingredients:

Roti/Chapatti dough - Roti/Chappti Dough Recipe
1 cup of whole wheat flour (helps in rolling)

Recipe:

Get a roller pin. I usually roll roti on my counter, but you can use, what we call in india as CHAKKLA (rolling board).

Take out small piece of dough and roll it in sphere shape. Once done, flatten it and cover it in whole wheat flour.

Put it on your counter and start rolling.

Tip 1: roll it half way and you will feel need for whole wheat flour as it will start sticking. Cover it in whole wheat flour again.
Tip 2: Roll only on side and not at center. This way it will be of perfect thickness all round and not very thin at center. (this tip is given by a friend )

Once you achieved 1 mm thickness, place it on heated pan.
Flip it soon enough so that there are only 1or 2 light brown spots on one side.

Once on other side, after 5 seconds put it directly over stove flame and see the magic of puffed up roti's.

 Cook as per your liking and serve hot with clarified ghee or butter.

Poha/Chiwada

We all have that one staple snack item which we can have anytime of the day and poha is that food item for me. It has minimal calories, all and any vegetable you like with no compromise on taste.

I love this so much that I can have this even for luch/dinner and with no regrets :). Most interesting part of this recipe is, it is a 1 pan recipe with no hassle and easy to prepare. When I was studying and staying in a hostel, we were not supposed to use stoves, but we did anyways :). And this was 1 thing I made quite often because of its simplicity.

Ingredients:

1 cup poha/chiwada
1/4 cup peanuts
1 tomato - finely chopped
1 small onion - finely chopped
1 small potato - finely chopped
1/4 cup peas (you can add corn too. I didn't as was not available when I made it)
2 green chillis - finely chopped
2 tsp oil

Spices:

1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp sugar
salt to taste

Garnish:

Coriander leaves - finely chopped
1/4 lemon

Recipe:

1. Put chiwada in a strainer and pour cold water over it, such that all of the chiwada is soaked properly. Leave the strainer over sink so that excess water strains out.
2. Take deep frying pan, add 1 tsp oil. Heat it over medium heat.
3. Add peanuts and fry them until dark patches appear on peanuts. After peanuts are fried, take them out.
4. Add rest of remaining 1tsp oil in the pan, heat it.
5. Add cumin seeds,mustard seeds and green chillis.
6. Once cumin and mustard seeds starts crackling, add onion and cook them until translucent in color.
7. Now add pototes and cook until soft.
8. Once potatoes are soft, add peas and tomato. Cook until tomato is soft. (Note: I used frozen peas and hence not boiled it. If you are using fresh peas please boil it before hand.)
9. Now add turmeric powder, red chilli powder and soaked chiwada.
10. Mix everything properly and reduce the flame to low.
11. Let it cook for 5 min. Once done, server after garnishing with lemon juice and coriander leaves.

Mishti Doi or Sweetened Yogurt

Being married to a Bengali, I thought this must be very easy to make. I will ask few people and they will tell me how to make this. As it turned out, it is not that easy and common to make at home. Since making this traditionally will require lots of time and patience.

But I so badly wanted to make this for my better half and surprise him. So I decided to search, which converted to full-fledged Google hunt, for the easy recipe of home-made recipe. After watching lots of videos, reading quite a lot recipes, I found one recipe which I thought of giving a try. (Sorry, I totally forgot where I got the recipe from :(. I wanted to give the credits to her). Hopefully, I will stumble upon her video/blog again.

Anyways, here is how to make mishti doi easy version at home, with no compromise on taste and consistency of it. Enjoy!!!

Ingredients:

1 cup milk
1/2 cup sweetened condensed milk
2 tbsp yogurt

Recipe:

1. Put milk in a saucepan, and keep it over medium heat.
2. Once it starts to heat and almost boiling, start adding sweetened condensed milk, slowly and stirring in the milk at all times.
3. Once both of them are mixed, give the mixture a boil. As soon as it boils, remove it from heat. Let it cool to room temperature.
4. When it is at room temperature, add thoroughly mixed yogurt(it is very necessary to mix yogurt before as it may form lump in milk mixture if not mixed properly) mixture in milk.
5. Take a loose lid bowl, pour the mixture in and put the lid on. Do not use airtight container.
6. Cover the whole container with thick towel and place it inside casserole. Put this casserole inside microwave.
7. It takes around 20-24 hours to set. Do check at around 20 hours.
8. When set, refrigerate for 4-5 hours. Enjoy with anything you like or plain :).

Note: I live in a little colder place that is why I follow steps 5 and 6. If you are lets say in north India, you can skip the step of putting it in a casserole. And it might take less time to set it too. So please keep that in mind. 

Achari baigan or Spicy Eggplant

 This is the only eggplant recipe which my hubby likes. And lucky me, it is super easy to make and makes him happy. When I was a kid, I used to call this "chuha(mouse) baigan", as it need baby eggplants.

On countless occasions, i have asked my mom to make this. And she happily made it every time. Now I know why :P. This recipe only needs eggplant and few spices. What else we need in life, the lesser the ingredients, the tastier the dish :). Am I right or what :P. Enjoy super delicious, quick and easy achari baigan.

Ingredients:

7-8 baby eggplants
1 small piece of ginger - julienne
1 tbsp mustard oil

Spices:

1 tbsp garam masala
pinch of asafoetida
1/2 tbsp turmeric powder
1/2 tbsp red chilli powder
1 tbsp coriander powder
1/2 tbsp dry mango/amchoor powder
1 tbsp cumin seeds
1/2 tbsp mustard seeds
1/4 tsp fenugreek seeds
1 tbsp fennel seeds

Garnish:
Coriander leaves

Recipe:

1. Take a deep fry pan, place it over medium heat and add mustard oil.
2. Once oil is heated add cumin seeds and asafoetida.
3. Once cumin seeds start to crackle, add ginger. Cook it for few seconds.
4. Add mustard seeds, fenugreek seeds, fennel seeds and cook for few seconds.
5. Add turmeric powder, red chilli powder and coriander powder. Cook for few seconds.
6. Add eggplant and coat it properly with spices. Close the lid and cook it for 7-8 minutes. Keep stirring in between.

7. Once done, garnish with coriander leaves.

Chicken in hot dog bun

I am a working professional, and time to have snack when just back from work seems like eternity. Hungry like anything, my mind starts cooking up ideas to get something on the plate and eat. But obviously it should be delicious too.

Today I had a piece of chicken left from my chicken gravy masala. So thought instead of eating it with regular rice, spice things up and cook a delicious sandwich for after office evening snack. So here it is, my quick and easy chicken sandwich.

Ingredients:

2 Hot Dog Buns
Leftover chicken (put it on chopping board and chop it as fine as you can)
Leftover chicken gravy

1 tomato - finely chopped
1 onion - finely chopped
cilantro leaves
1 tsp butter.

Sauces:

Sweet pickle relish
honey mustard
mayo
ketchup

Recipe:

1. Take a frying pan, heat on medium heat. Add 1 tsp butter in it.
2. When butter is melted, put hot dog buns over it. Cook on both sides till golden brown patches.
3. Dip lightly in leftover chicken gravy.
4. Put chicken, tomato, onion and cilantro in it.
5. Top with your choice of sauces. I generally use sweet pickle relish and mayo.
6. Serve with any drink you like.

Home made pan crust pizza

I think pizza would be a favorite of everyone, be it kid or adult :) or an adult like me with a kid's like cravings. But whoever it is, we all love pizza. And to actually make it at home is pure bliss.

With your kind of toppings, sauce and cheese on top, yummmmmmm will be too small of a word for it.
I used to think making pizza from scratch will be too hard and too much work. But once I made it, there is no stopping me from making it again and again. I love it and my family loves it. So  here it is, pizza at HOME. :)

Ingredients:

Pizza Dough

3 cups all purpose flour
1/2 tbsp salt
1 tbsp sugar
1/2 cup milk
1/2 cup warm water
1 tsp yeast
1 tbsp unsalted butter - melted

Toppings: (you can have different topping combinations as per your taste)

Italian tomato sauce (this is very easy to make - but for this one I used store bought)
1/4 red bell pepper - cut in cubes
1/4 yellow bell pepper - cut in cubes
1/4 green bell pepper - cut in cubes
2 small tomatoes - cut in thin circular shaped slices
2 cups grates cheese (preferably mozzarella)
9-10 leaves of sweet basil

Spices

Salt
Grinded Black pepper


Recipe:

1. Take warm water(warm such that you can hold you finger in it for more than couple of seconds). Add yeast to it and set aside for 10 min.
2. Take dry ingredients(only take 2 cups flour in the beginning), mix them together and sieve to introduce air in it.
3. Mix butter, milk, yeast and dry ingredients together. Make it in a dough. I used a stand-mixer, but you can do it by hand also.
4. If  you feel it is too sticky, add more flour.
5. Once dough is done, place it in a oiled bowl and cover it with cloth. Leave it for 1 hour or when doubled in size to rise.
6. Once it is risen, punch it down and let it rise for another 30 minutes when doubled in size.
(mid-way between 30 minutes time, place pizza stone in oven and start pre-heating your oven at 425 degree F)
7. Divide it in two equal sized dough.
8. Flour you counter top/table, place the bowls and roll them in circular pizza shape.
9. Once done, add layer of sauce, place all bell peppers and tomatoes on top.

10. Sprinkle cheese generously on top.

11. Place your pizza's on pizza base and set the timer for 30 minutes.
12. Once done, take it out, sprinkle basil leaves on top(I didn't have any at this time so didn't add it) and enjoy your pizza :)

Cauliflower Potato Veg or Karari Aloo Gobhi

This is my day to day recipe, I make this atleast once a week. Super duper easy to make and goes with anything, be it roti/daal/rice or indian style pizza/wrap. You can match this up with whatever you love, and you will end up with a unique and mouth watering combination.

Ingredients:

1 cauliflower - separated in medium florets 

2-3 medium sized potatoes - diced in medium size cubes

1 tomato - finely chopped

2-3 cloves of garlic

1 small piece of ginger

2 green chillis

2 tsp oil

Spices:

1 tsp zeera/cumin seeds

1 tsp turmeric powder

1 tsp red chilli powder

1 tsp dry mango powder

1 tbsp coriander powder

1 tsp garam masala

pinch of asafoetida/hing

Garnish:

Coriander leaves - finely chopped

1/2 lemon

Recipe:

1. Take a deep frying pan, add oil over medium-high heat.

2. When oil is heated, add garlic, ginger and green chilli.

3. When garlic starts getting golden brown, add cumin seeds and hing. 

4. When cumin seeds start crackling, add all spices (except garam masala and coriander powder) and potatoes.

5. Cook for 3-4 minutes, then add cauliflower florets. Coat everything properly with spices.

6. Close the lid, and let it cook for 10 min. Keep stirring in between so that it doesn't stick.

7. Do not over cook else cauliflower florets will get mushy and break.

8. Add garam masala and coriander powder at this stage. Mix well.

8. Close the gas once cooked through. Garnish with coriander leaves and lemon juice.

Basic Daal/Lentil Recipe

There are times when u just want to have plain and simple home food. And what better comfort food in India than daal, roti, rice along side raita, papad and achar. I love eating daal with or without anything. I can eat daal like a soup, that is how much I love daal.

I make daal in different variations, but to start with I am giving my first basic daal recipe so that anyone and everyone can enjoy a good daal.

Ingredients:

4 handful Toor daal (I measure it like this - 2 handfuls/person --- believe me it is accurate every single time)
salt
3 cups water

Tadka:

2 tomatoes
2-3 cloves of garlic - cut into small pieces
piece of ginger - julienne
2 green chillis - cut into small pieces
2 tbsp ghee
1 tbsp zeera
pinch of hing/asafoetida
1 tsp turmeric powder
1 tsp red chilli powder
1 tbsp garam masala
1 tsp dry mango powder/amchoor powder

Garnish:
corainder leaves - roughly chopped


Recipe:

1. In a pressure cooker, add daal, water and salt. Let the daal cook. It will take arond 2-3 whistles to cook it. (TIP: if it is raw, donot worry about it. You can cook it again. It is daal nothing can go wrong trust me. But add more water than less. Less water can be disastrous)
2. Take a seperate pan, add ghee. Let it heat on medium high.
3. After ghee starts heating, add garlic, ginger and green chilli in it.
4. Once garlic starts to turn light golden brown add zeera and hing/asafoetida.
5. As soos as zeera starts to crackle, add turmeric and red chilli powder.
6. After 5 seconds, add tomatoes.
7. Let tomatoes cook until puree like tadka is ready.
8. Add this tadka to your daal alongwith garam masala and dry mango powder.
9. Garnish it with coriander leaves and server hot with rice/roti/ and raita/papad/achar.

Roti/Chapatti Dough in Stand-Mixer

I am writing this post because making chapatti dough has been my worst enemy in the kitchen. I can make good dough but to make it on daily basis is quite too boring for me. I have my hubby help me doing this (I know he can make chapatti dough and that pretty good too :) lucky me i know :D).

Anyways to make my life(and his life too :P) easier, I decided to give stand-mixer a try. Since most of us already make pizza dough, cake mix in that, I thought this might as well work for chapatti dough too.

And my oh my.....it worked like magic solving my day to day problem in minutes. You can have this running while working on some other things or just reading a book. Whatever you do, this will make your life smooth and happy :)

Let's begin on how to make our life easier

Ingredients:

3 cups whole wheat flour
1 cup water + 1/4 cup extra
salt to taste

Recipe:

Add all the ingredients in the stand-mixer and start the mixer on 1 moving on to 2 in 10 seconds and let it run for about 6-8 minutes until it will turn into a sticky dough.

Flour your kitchen counter, remove the dough from stand-mixer to the counter. Knead it for 5-10sec to get it all together and voila you will have a smooth, perfectly soft chapatti dough.

(Note: You can add only 1 cup of water and you don't need to knead it in the end after this, but your dough will be a little dry and you will need to put more strength while making chapattis.)