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Monday, 11 May 2015

How to make soft Phulkas


Phulka or roti is a very popular Indian flat bread made with wheat flour. It's soft and usually consumed with a side dish like curry, dal etc. Making soft phulkas is no rocket science and you can easily learn the technique to make them at home. The first few times I burnt few rotis while trying to fluff it up directly over the stove but now I have got a hang of it. I have seen my mom transferring the phulka directly on the serving plate with her hands but I will never take that risk :) :)

So, sharing my tips to make oil-free phulkas. Side-dish which you can serve with these phulkas (Just click on the names for recipe) :

Reshmi Paneer

Matar Malai Methi
Dal Makhani
Aam ki Dal
Dal Fry
Gobi Adraki
Bharleli Vangi

roti, Indian flat bread, how to make soft phulka


Yield - Makes 12 phulkas

Ingredients:


Whole wheat flour/atta - 2 cups

Warm water as per requirement
Salt as per taste


roti, Indian flat bread, how to make soft phulka


Method:


1) Combine wheat flour and salt in a mixing bowl.

2)  Now slowly start adding warm water and knead to form a smooth dough. Kneading the dough plays a key role in making soft fluffy phulkas. Take your time to knead the dough (approx 10 minutes) .  Make sure the dough is soft, smooth and non-sticky. Set it aside for 30 minutes.
3) Take a lemon sized ball of dough and dust it with dry flour.
4) Now flatten it evenly in a round shape. Do not press very hard while rolling. Try to use minimum dry flour while rolling.
5) Heat the tava/griddle for a minute as the griddle should be hot. Place the flattened dough on the griddle and let it cook for few seconds. 
6) Flip it and let it cook for 10 seconds till small bubbles start appearing as shown in pic-6.
7) Place it directly on high flame with the first side down. Remove from flame as soon as it puffs like a balloon with the help on a tong. 

Serve it hot with your choice of Curry or Dal. 


Tips:

1) These phulkas stay soft and fresh outside for upto 24 hours. 
2) Do not add salt in the dough if you want to store the dough for later use.
3) Once the phulkas cool down, wrap them using kitchen foil. You can refrigerate them in a air-tight container and store upto 2 weeks. You can reheat and eat them as per your requirement. 
4) How to re-heat - If you have refrigerated, keep it outside for 15 minutes so that it comes to room temperature. Microwave for 10-12 seconds and serve. 



roti, Indian flat bread, how to make soft phulka

Thursday, 7 May 2015

Carrot Tomato Sambar


There's something about steaming sambar, coconut chutney and spongy idlis that it makes a perfect and tempting breakfast. I love carrot sambar as the combination of tanginess from tamarind and sweetness from carrots is simply delicious. This is also my first attempt on capturing some steaming food. Its not a perfect capture but I'm still happy with the attempt. 

So, sharing the recipe for some sweet and tangy sambar. I served it with some soft, spongy idlis. 

Click here to learn step-wise how to make some perfect spongy idlis.

carrot sambar, sambar, recipe




Ingredients: 

Toor dal / Yellow pigeon peas split lentil - 1/2 cup
Carrot small sized (sliced into thick rounds) - 3 nos (peeled and chopped)
Tomato - 1 (chopped)
Tamarind - a lemon size ball 
Sambar powder - 2 tsp (Click here for home-made sambar powder)
Turmeric powder - 1/2 tsp
Asafoetida/Hing - 1/4 tsp
Salt to taste
Vegetable Oil - 3 tbsp
Mustard seeds - 1/2 tsp
red chillies - 2
Curry leaves - 1 sprig





carrot sambar, sambar, recipe


Method: 

1) Soak tamarind in some warm water for 30 minutes. Now drain the water in a separate bowl by removing the pulp. 
2) Soak lentil in some water for 30 minutes. Pressure cook lentil/dal with enough water and 1/4 tsp turmeric powder till its soft and cooked properly. Mash the lentil and keep it aside. 
3) Add 1 tbsp oil in a wok and when its warm, add carrots and tomatoes and saute for few minutes. 
4) Now add sambar powder, tamarind water and 1/2 cup of water in a pan and let it cook on low flame for 8-10 minutes till carrots get cooked properly. 
5) Add salt to taste, asafoetida, cooked lentil and mix it well. If you feel its too thick, you can add some more water and adjust the consistency. 
6) Add oil in a small frying pan and when its warm add mustard seeds. When mustard seeds splutter, add red chillies, a pinch of asafoetida, curry leaves and saute till white lentil turns light brown. Add this in the Sambar and serve it hot with some rice or Idli or Dosa. 

carrot sambar, sambar, recipe