Chironji Gudh Roti (Buchanania lanzan Jaggery tortillas)

Recipe –

Ingredients –

Wheat flour – 1 cup

Milk – 1 cup

Coconut powder – ½ cup

Jaggery (grated ) – 1 cup

Chironji powder (Buchanania lanzan ) – ½ cup

Oil – 1 tbsp

Method –

Knead a dough by using wheat flour, Chironji  powder,  milk, oil and leave it for 15 min by covering it with a plate.

Make small round balls,  with the help of rolling pin on a rolling board make small tortillas.

Take one tortilla spread some jaggery , coconut powder on it , make round ball again and with the help of rolling pin on a rolling board  make small tortillas.

Put non stick pan on flame, roast these tortillas from both the sides. Jaggery will come out from the pores of the tortillas which will turn them in golden brown color.

Take them out in a plate and sprinkle some coconut powder on it.

Your Chironji  Gudh Roti is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

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Rogani Pocket Size Roti ( Tortillas)

Rogani roti is made up of milk to make it soft. I have innovated rogani roti in small size with different flavors as a snacks for Iftar in the holy month of Ramadan.

Recipe :-

Ingredients :-

Wheat flour – 1 cup

Salt – 1 tsp

Milk – 1 cup

Oil – 1 tbsp

Flavors :-

Nigella seeds – 1 tsp

Coconut powder – 1 tbsp

Grated Jaggery – ½ tsp

Zaatar spice powder – 1 tsp

Method :-

In  a bowl knead soft dough by adding salt, milk and oil .

Now divide your dough in 3 parts and make balls of it.

First dough put stuffing of nigella seeds and make a little thick big  tortilla with the help of rolling pin.

Cut the tortilla with the cookie cutter in round shape and keep aside.

Take another dough ball , stuff it with coconut powder and jaggery. Make little thick big tortilla , with the help of rolling pin.

Cut the tortilla with the cookie cutter in round shape and keep aside.

Take last dough ball , stuff it with zaatar spice powder . Make little thick big tortilla , with the help of rolling pin.

Cut the tortilla with the cookie cutter in round shape and keep aside.

Now put non stick flat pan on flame roast these tortillas by brushing little oil on it till light golden brown color.

Your Rogani Pocket Size Roti ( Tortillas) are ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

Turkish Spicy Zahterli Pide

Recipe :-

Ingredients :-

Wheat Flour – 1 Cup

Salt – 1 tsp

Red chili powder – 1 tsp

Olive oil – 1 tbsp

Water – ½ cup

Zaatar powder – 1 tbsp

Method :-

In a bowl mix wheat flour , red chili powder , salt , olive oil , water. Knead dough and keep aside for 10 min.

Mix  zaatar powder in 1 tbsp olive oil and keep  aside.

Make round medium size little thin flat bread , spread layer of zaatar oil mix on it and with the help of fork make small holes in each bread.

Preheat oven and for 25 min at 250’C toast these breads.

They will turn little crispy from outside but soft from inside.

Your  Turkish Spicy Zahterli pide is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

Spinach Cottage Cheese Quesadilla

Recipe :-

Ingredients :-

Grated cottage cheese – 1 cup

Chopped spinach – 1 ½ cup

Red chili powder – 1 tsp

Salt – 1 tsp

Coriander powder – 1 tsp

Chopped onion – 1 ( medium size )

Oil – 1 tsp

Tortilla – 1

Method :-

Put non stick pan on flame adding oil, fry onion till light golden brown color.

Add spinach, cottage cheese, coriander powder, red chili powder, salt.

Cook till oil start leaving the pan.

Take one tortilla spread the filling on half of the tortilla and fold it over to make a half moon.

On a non stick pan cook these quesadillas by using 1 tsp oil on both the side till they become light golden brown color.

Cut these quesadilla in two half & serve them with any sauce.

Your Spinach Cottage Cheese Quesadilla is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

Cumin Bread

Recipe :-

Ingredients –

Wheat flour – 1 cup

Self raising flour – ½ cup

Semolina – ½ cup

Salt – 1 tsp

Baking soda – ½ tsp

Cumin seeds – ½ tsp

Luke warm water – 1 cup

Oil – 1 tbsp

Method :-

In a bowl mix wheat flour, self raising flour , semolina , salt , cumin seeds , baking soda with luke warm water & oil knead dough .

Make small balls of the dough, take one ball in your hand and flat it with your hand.

They should be small & little thick.

Like this complete all the dough balls & with the knife make small cut on the tortillas.

Fry them in oil till light golden brown color.

Your  Cumin Bread is ready.

Enjoy  Cooking…

By :- Rida Khan

Food Innovator

India

 

Spicy Baghrir

Baghrir are the Moroccan  pancakes made  with semolina , eggs , yeast. They are small, spongy when cooked correctly . Beauty of these pancakes are the thousands of holes it have and this is because of yeast. It’s other name is “ Thousand Holes Pancakes”. I have innovated a spicy  wheat flour pancake which we can have with any sauce or chutney or pickle..

Recipe :-

Ingredients –

Wheat flour – 1 cup

Egg – 1

Salt – 1 tsp

Warm water – 1 cup

Dry yeast – 1 tsp

Baking powder – 1 tsp

Red chili powder – ½ tsp

Method :-

In a bowl mix wheat flour, egg, salt, water , yeast, red chili powder, baking powder. Keep aside for 20 min to rest.

Than in blender blend the mixture , take it out in a bowl & cover with plate . Keep again for 30 min to rest.

Batter should be runny & no lumps should be there.

Put a non stick pan at medium flame, Pour one tbsp batter on the pan. Slowly lots of little bubbles will start forming at the surface.  Cook it only from one side.

Serve it with any sauce or chutney.

Your Spicy Baghrir is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

 

Afghani Spicy Bolani Kadu

Bolani means flat bread from Afghanistan, baked or fried with a vegetable filling. Afghani bolani kadu is a stuffed bread of kaddu (pumpkin) in it. I have given twist by making with wheat flour & spices to make it more flavorful.

Recipe :-

Ingredients :-

Kaddu (pumpkin) – 1 cup ( chopped in small pieces )

Onion – 1 cup ( chopped )

Red chili powder – 2 tsp

Salt – 2 tsp

Turmeric powder – 2 tsp

Coriander powder – 1 tsp

Cumin seeds – 1 tsp

Crushed fennel seeds – 1 tsp

Curry leaves – ½ cup ( chopped )

Coriander leaves – ½ cup ( chopped )

Wheat flour – 1 cup

Oil – 2 tbsp

Water

Method :-

In a grinder make a fine paste of kaddu, onion .

Put non stick pan on flame adding oil , pour the paste with turmeric powder 1 tsp , red chili powder 1 tsp , salt 1 tsp ,  coriander powder.

Cook till batter start leaving the pan.

Take it out in a bowl & cool down.

In a bowl mix wheat flour, turmeric powder 1 tsp, red chili powder 1 tsp, salt 1 tsp, cumin seeds , crushed fennel seeds, curry leaves , coriander leaves with oil & water knead dough.

Make small balls , roll them round like tortillas / roti . Brush oil on it & spread 1 tsp batter on the surface of roti. Fold it’s edges from three sides & make it in a triangle shape.

Roast these bolani by brushing oil on both sides . As they become light golden brown color take it out in a plate.

Your Afghani Spicy Bolani Kadu is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator