When I began university in America I was living with just my brother. My mum taught me the basics in Indian cooking before I left and when I got there I wanted to prove to my ma that her ‘good Indian daughter’ was cooking and wasn’t just hauling over to KFC or Maccy D’s for dinner (although it was difficult as they were both within a 2 minute walk!!). I started out emailing photos of my dishes to my Mum and then progressed to cooking over the webcam with her on Skype (as you do). As time went on, I decided to start a blog, a diary if you will, of my recipes and food related thoughts. I love good food- I always have but since I have started cooking on my own, I’ve grown passionate about getting creative in the kitchen and love experimenting with typical Indian dishes.
The notions of family and food are deeply intertwined in all cultures and it’s no different in India where women put so much effort, love and care to cook for their families and our family is no different. My mom is an amazing woman: warm, kind and affectionate. Not only is she a fantastic cook: she prepares three full meals from scratch, every day, three times a day, but her food is delicious. She puts so much love, attention and care into her cooking and she is constantly innovating and trying new ways of cooking so I thought why not share her knowledge and skills with all our friends and beyond? Hence the idea for Incredible Kitchen. The shared experience of cooking and eating together can turn strangers into family and create lasting bonds. My hope is that by cooking the recipes from Incredible Kitchen and sharing the food with your families and friends, you will become part of our family: the Incredible Kitchen family.
In a mixing bowl take white flour,add ajwain,jeera,salt,pepper powder,dried methi and ghee. First mix well with your fingers. Add water little by little to form a smooth dough.Set aside for 15mins. Now pinch and divide the dough into small equal potions.Place each portion on your palms to make a ball first.Then slightly flatten it, it should not be very thin.Don't worry if it doesn't form a perfect circle, thats how a mathri should be. Then prick with a fork on both the sides.Likewise finish off the entire dough.Heat oil in pan, don't heat it smoking hot.When you put a pinch of dough in heated oil it should slowly come up,thats the right temperature.Add 3-4 matris. Cook in low flame,flip and cook. Cook till golden.Drain in tissue paper and store in a clean dry container. Don't be in a hury while deep frying.Cook in low flame with patience,flip over and cook in low flame till golden.This is the key to get perfect crispy flaky mathris. If you deep fry in high flame, then it will turn golden brown immediately but may not have cooked inside. Do not overcrowd while frying,just 4-5 will be ok,depends on your kadai size too. Mathris are usually not smooth as they are shaped with hands.Don't pat it too thin, it should be slightly thick atleast 1/2 inch thickness. The dough be tight more like poori dough so be careful while adding water. You can also add 2 tbsp fine rava along with flour.
Lachha paratha is very easy paratha only that you need to know the trick to make the layers.In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water little by little, gather to form a soft pliable dough.The dough should not be too tight or too loose, it should be non sticky at this stage.Allow it to rest for atleast 30mins.Now pinch a big lemon sized ball and roll it as thin as possible.Now apply 1/2-3/4 tsp ghee on the paratha such that ghee is evenly applied, then sprinkle little wheat flour on it.From one end start to make pleats as shown below.Take a small strip and fold it backwards making pleats till the other edge is reached.It should look like this after the pleat is done.Just swing the strip so that it stretches a bit, don’t overdo.Roll it and bring one edge towards the other edge in a circular manner as shown below.Gently take the outer edge and press it inwards so that its sealed and doesn’t open up whil rolling.Press it slightly to flatten it.Now roll the paratha to 1/4 inch thickness as shown below.Dust flour as and when needed.Now heat a dosa tawa, place the paratha once bubbles start appearing on one side turn to other side.Cook in medium heat.Drizzle ghee / oil and toast till brown spots appear on both the sides.Repeat the process till the dough gets over.Serve hot with any gravy of your choice.
Last week my north indian neighbour casually was talking about thandai, a special drink made for Holi, when I asked her thandai recipe she said they just buys thandai essence, mix it with milk and offer to god and serve it.So I googled around to find the recipe and tried it.The taste still lingers, I just loved it, yes I loved it soo much.The drink is exotic with saffron flavour and the spices just elevate the flavour of this drink. Thandai is a refreshing drink especially for summer which acts as a body coolant too. I am sure gona make it often as its simple to make and yummy to drink….It is sure addictive!! 🙂 Cant wait to make it again and enjoy it ! 🙂 Take all the ingredients listed under ‘to grind’ and soak it in water for 30mins.Meanwhile boil milk.Cool down and add sugar.Take a tbsp of warm milk and soak saffrons in it.Add a tsp of the saffron milk mixture to the milk.Peel of the skin of almonds and grind it along with other ingredients to a fine paste.Then spoon the mixture and add it to the milk.Mix well and set aside for 15mins.Then strain it.Discard the residue.Add the remaining saffron milk (which we reserved in step2) to the strained almond milk.Add 2 drops rose essence and refrigerate it for an hr.Serve chilled.
In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water little by little, gather to form a soft pliable dough.Once it is gathered to a mass add 1/2 tsp oil and knead it once.The dough should not be too tight or too loose, it should be non sticky at this stage.Allow it to rest for a while until we prepare the sauce.Crumble paneer well with your hands, add all the spice powders, coriander leaves and salt.Mix well and set aside.Now pinch a lemon sized ball , Flour the surface and roll the chappathi dough slightly thicker..Spoon the paneer mixture may be 2-3 tsp.Gather the dough from all sides like shown below.Seal it completely, flip over and press it well with your hands so that the stuffing is even on all sides.Then roll into slightly thin parathas as per your preference, dust flour then and there to avoid sticking.Heat a dosa pan and carefully transfer the paratha, drizzle oil / ghee .Once it starts to bubble on one side,Flip over to other side and cook till brown spots appear here and there.It will start puffing up when we press it.Cook well on both sides.Serve hot with any pickle of your choice or with curd!I made another version with vegetables and paneer , will share that soon.You can check out other paratha recipes here.
wow! this paratha looks perfect with those pretty swirls and layers. this is surely a much healthier alternative to regular maida paratha which i crave often! I want to try it since you have explained it so well. 🙂
I can barely read my mouth is watering. Will start growling like a bear now.
I am so hungry looking at the picture. WIsh i could grab that plate from my screen.