BE PADI ROTLI

BE PADI ROTLI or BE PAD WALI ROTLI is a Gujarati Delicacy. Thin rotis made in pairs with Whole Wheat Flour and smeared with Ghee. These are a family favorite in our home best enjoyed with Fajeto & Bataka nu Shak. 

The first time I tried this roti was with my mother-in-law. She served it with dry yellow moong dal sabzi and kadhi. And let me tell you it is delectable! Though not found in restaurants it is very popular in most Gujarati households like mine. 

Do try the recipe and share your experience with me. 

INGREDIENTS:

Whole Wheat Flour - 2 cups

Oil - 2 tsp

Salt to taste (optional)

Oil for greasing the rotis as needed

Ghee to smear the rotis with once done as needed

PROCEDURE:

1. Take whole wheat flour in a large bowl
2. Make a well in the center and add the oil. 
3. Mix well. This will help in keeping the rotis moist. 
4. Knead into a soft dough using water as needed. 
5. Rest for 15 minutes. 
6. Heat the tawa on medium low heat.
7. Divide the dough into 22-24 similar sized balls.
8. Take one dough ball and roll it into a small disc. Keep aside.
9. Take another dough ball and make a similar sized disc. 
10. Now take both discs and grease them with some oil. This helps in binding the rotis together.
11. Dust some flour on the oiled surface of the disc. This helps us in separating the rotis once they are cooked. 
12. Place the discs one on top of the other facing the greased sides to each other. 
13. Dust some flour and roll into thin discs. 
14. Place on the medium hot tawa. 
15. Wait until bubbles start to appear on the rotis and then flip to cook the other side. 
16. Now using a clean kitchen towel press the rotis from all sides to cook thoroughly. 
17. Do note that we dont to make the rotis crisp or brown. The heat needs to be medium low. 
18. Once cooked on both sides, remove from the tawa. 
19. Tap the roti from all the sides so as to separate the layers from inside. 
20. Gently lift separate the edge of the roti while gradully lifting the entire top layer of the roti. 
21. Now you have two separate paper thin rotis. 
22. Grease both the rotis and serve hot. 

STUFFED ZUCCHINI BOATS

 

STUFFED ZUCCHINI BOATS are a favorite in our family. I especially love how healthy, quick and easy they are. Great when you know you have a busy week ahead. 

I have used some fresh bell peppers and mushrooms for my stuffing but you can replace it with veggies of your choice, or even meat. Do make sure not to overcook the veggies as we dont want them soggy. Just lightly cooked with a bite to them. 

You can make these ahead and pop in the fridge then bake them when you're ready to serve. 

Let's begin:

INGREDIENTS:

Zucchini - 3

Olive oil - 2 tbsp

Salt to taste

Cracked Pepper - To taste

Garlic - 1 tbsp, finely chopped

Onions - 1 small, finely chopped

Mushrooms - 6-8, rougly chopped

Bell Peppers - 3, finely chopped

Italian Seasoning - 1 tsp

Red Chili Flakes - to taste

Mozzarella - 2.5 tbsp

METHOD: 

  

1. Wash & pat dry the zucchinis. Halve them then scoop out their centers leaving the rims intact giving them a boat like shape. I used my melon scooper for this. Worked great. Keep the scooped zucchini centers aside for now.

2. Season the scooped zucchinis with salt and freshly cracked pepper. 

3. Heat a pan on medium heat and add some olive oil. Once the pan is hot add the zucchinis skin side up. Cook them on both side for about 4-5 minutes. This is where we actually cook them. When we put them in the oven its mainly to melt the cheese. Overcooking them in the oven may result in the stuffing drying out. 

4. Set the zucchinis aside on a baking tray. 

5. In the same pan add the chopped garlic. Once it is golden, throw in the onions and cook them till pink. Next add the zucchini centers, mushrooms and finally the bell peppers. We dont want to cook the veggies and ensure they maintain their crunch. 

6. Add the Italian seasoning or any seasoning of your choice and salt to taste. We are adding salt at the end so that the veggies don't get watery and soft. Keep the stuffing aside. 

7. Stuff the mixture into the zucchini boats and top with some mozzarella. You are welcome to add a dash of seasoning on the top again. 

8. Pop them in a preheated oven at 400F for about 15-20 minutes or until the cheese melts. Enjoy hot!

CHAKRI

 

CHAKRI is the most popular Indian Snack for all occasions. There are numerous recipes out there on how to make Chakri. The traditional recipe is essentially the same with a slight variation to suit the palate in each household. I tried these Chakris at a friend's place and absolutely loved the taste. 

Sharing the recipe with you here:

INGREDIENTS:

Rice Flour - 1+1/4 cup

Wheat Flour - 1/2 cup

Ginger Paste - 1 tsp

Yogurt - 3 tbsp

Heavy Cream - 1/2 cup

Turmeric Powder - 1/2 tsp

Red Chili Powder - 1 tsp (or to taste)

Salt to taste

Sesame Seeds - 1 tbsp

Oil for frying

COOKING INSTRUCTIONS:

1. Take rice flour in your stand mixer

2. Next add the wheat flour

3. Next add the remaining dry ingredients, salt, turmeric, red chili powders, sesame seeds.

4. And the wet ingredients - yogurt & cream

5. Now using the hook attachment we will start at the lowest setting. Stir for about 3-4 minutes until well combined. 

6. Now increase the speed to 1 and add a tablespoon of warm water gradually to form a soft dough. I used half a cup of water to make it all come together.

7. Rest the dough for 15 minutes. 

8. I am using the traditional Chakri mold here but you can even use a piping bag with the star nozzel, incase you dont have this. We shall use the star disc here. 

9. Grease everything well with oil. 

10. Stuff the mold with the Chakri dough. Screw back the top. And we are ready to roll out the chakris. 

11. I roll out the chakris on to the butter paper, a few at a time.  Using the butter paper helps to remove the chakris easily. A plate works fine too. I have put the oil to heat on low medium heat while I am doing this.

12. Using a paddle, lift the chakris from the paper/plate and gently drop them into hot oil. A few at a time, so as not to crowd the pan. 

13. Make sure to keep moving them in the oil so they cook evenly. Once golden brown remove them and place on a kitchen towel or seive to remove any excess oil.

14. Let them cool completely and then store in an airtight container. 

GREEN BEANS/PHALLION KI SABZI

There is something about green beans or phalion ki sabzi cooked in mustard oil with onions & tomatoes that takes it to another level all together. It combines really well with Yellow Dal or just by itself with parathas or rotis. Full of flavor, health and ready in a jiffy if you keep the beans clean and chopped ready in your fridge. 

Do try this recipe and share your experience with me. 

INGREDIENTS: 

Green Beans  - 1.5 cups finely chopped

Mustard Oil - 1 tbsp

Mustard Seeds - 1 tsp

Cumin Seeds - 1 tsp

Asafoetida - 1 pinch

Ginger - 1 tsp finely chopped

Garlic - 1 tbsp finely chopped

Green Chilies - 2 finely chopped

Curry Leaves - few

Onions -1 finely chopped

Tomatoes - 1 finely chopped

Turmeric Powder - 1 tsp

Coriander Cumin Powder - 2 tsp

Red Chili Powder - 1 tsp (or to taste)

Amchur Powder - 1 tsp

Salt to taste

Fresh Coriander Leaves

Procedure:

1. Smoke mustard oil in a pan. Once it smokes turn off the heat. Cool and heat again. This is so that we dont burn our tempering in oil that is too hot.

2. Add mustard, cumin seeds & asafoetida. 

3. Next add the ginger, garlic, green chilies & curry leaves

4. Add the onions and saute till they turn pink

5. In go the beans, next. Mix well. Saute for a couple of minutes. 

6. Season with salt and turmeric powder. Mix. Cover & cook for about 7 minutes allowing the beans to cook through.

7. Time to add the tomatoes. Cover and cook till the tomatoes turn soft. Mix again. 

8. Lets spice this up with some coriander cumin, red chili & amchur powder. Give it a good toss. Cook for another couple of minutes. 

9. Finish with fresh coriander leaves. 

10. Serve hot with roti or parathas!