Tandoori roti in bread toaster

 


Tandoori Roti is an Indian unleavened whole wheat bread traditionally made in a clay oven or tandoor.Normally we eat tandoori roti in restaurants however it is not feasible solution to have and maintain the tandoor oven and hence there has been several clever ideas to prepare it.One such idea is to make roti in bread toaster.

I saw this thrifty roti making technique while surfing on google and gave it a try.The roti cooked in toaster would not have the same texture as baked in restaurants or tandoor oven but still an easy option to satisfy the strong craving of roti.These healthy rotis can be served with any gravy based veg or non veg dish.You can also apply butter to turn the simple roti to butter roti but it's completely optional.
                                                                             
                                                                                                                                                                                                                                                  
                              
     
          Ingredients

• 2 cups wheat flour/atta
• salt to taste
• 1 tbsp oil
• water as required(to knead)
• wheat flour/atta to dust 
• 2-3 tbsp butter for brushing (optional)

         (Serves 3-4)

                                                                            

 

        

          Method of preparation 

• In a large mixing bowl take 2 cups of wheat flour.
• Then add salt to taste.
• Add  1 tbsp of oil to the mixture.
• Combine all the ingredients well.
• Add water as required and knead for 5-10 minutes to form the soft dough.
• Cover with the moist cloth and rest for 20 minutes.
• After 20 minutes again knead slightly,making sure the dough is smooth and soft.
• Pinch a small ball sized dough.
• Make a ball and flatten it slightly.
• Dust with wheat flour before rolling.
• Roll the dough slightly thick to around 4-5 inch diameter.(depending on the size of toaster)
• Place rolled roti on to heated non-stick pan, turn it around when you see brown dots on one side.
• When roti is half done on both the sides transfer the half cooked roti into the toaster and turn on the toaster. 
• Keep the meter between 2-3 ,adjust the meter accordingly and it takes the same heat as required to toast the bread.
• Wait till the tandoori roti pops up and puffs up.
• Transfer the roti to plate using the forceps.
• Brush with some butter if you like to make butter roti.
• Serve hot with veg or non-veg gravy dish.

                                                                                                                                                           

                                       

          

          Note

• Add water cautiously to the flour not to make dough too soft.Dough should be hard enough to easily roll the ball with a rolling pin.You can add more dry flour to the dough if you feel dough is very soft.
• Keep rolling the dough balls into Roti while one is cooking on the pan so that next one is ready as soon as you move the first one into the toaster.

          Happy cooking !

Aloo gobi (dry)

Aloo gobi 

Aloo Gobi is a classic dry vegetarian Punjabi side dish made with Aloo (potatoes) and gobi (cauliflower) mixed with spices and stir fried.You can add mutter in the same recipe to make aloo gobi mutter.This simple dry curry goes wonderfully with roti or dal tadka and rice.

                                                              

Grind tomato,onion and chili to thick paste

       
        Ingredients (serves 2-3)

• Potato cubes (1 cup)
• Cauliflower florets (1 cup)
• Salt as per Taste
• Coriander powder (1Teaspoons)
• Garam masala( 1Teaspoons)
• Tomato (1 medium size)
• Red chili powder (1Teaspoons)
• Turmeric powder (1/2Teaspoons)
• Ginger-garlic paste (1Teaspoons)
• Cumin seeds (½ Teaspoon)
• Oil (2-3 tablespoons)
• Onion (1 medium size)
• Asafetida (¼ tsp)
• Green chili (1)
• Amchur powder (1/2 Teaspoons)
• Chopped coriander leaves (handful)

                                                            

Prepare gravy 

        
        Method of preparation

• Coarsely grind tomato, onion and green chili in a blender and keep aside.
• Heat oil in a pan, sauté cumin seeds, ginger-garlic paste,turmeric powder and asafetida for a minute.
• Then into the pan add tomato, onion and green chili paste cook for a minute or two.
• Now add rest of spices like coriander powder,amchoor powder and chili powder sauté and cook .
• Add very little water if required then add potatoes, cauliflower, garam masala and salt.
• Lower the heat, cover and simmer for about 15 minutes until the vegetables are cooked.
• Put off the flame and garnish with coriander leaves.
• Serve hot with rice or roti.

        Happy Cooking !                               

Add seasoning to gravy then add veggies

       

Paneer makhani / Paneer makhanwala

                                                         

Paneer makhani (makhanwala)

Paneer makhani or Paneer makhanwala recipe is a dish where paneer in simmered tomato cashew gravy, topped with milk cream. One of the simplest & popular Indian paneer recipes that can be made easily by a beginner. It can be served with naan, roti, paratha or with biryani rice or jeera rice.

This recipe is made with very few ingredients and uses no onion making it distinct from the butter paneer or paneer butter masala. This makhani dish becomes rich with an addition of few cashews and cream. Cashews can be optional and doesn’t affect the taste much since cream is used. To get the right taste i suggest sticking on to the quantities mentioned.Fully ripened red tomatoes and a good quality chilli powder that is not very hot contribute to the best color of the gravy.

       Ingredients (serves 4)

• 8 to 10 cashews
• 2 cups tomatoes (around 250 Gms)
• 200 Gms paneer
• 1 tbsp. butter
• 2 green cardamoms
• 1 small cinnamon stick
• 2 cloves
• 1 green chili slit
• 1 tsp ginger garlic paste
• 1 tsp red chilli powder
• Salt as per taste
• ½ tsp sugar
• 1 tsp garam masala
• ¼ tsp kasuri methi (crushed)
• 2-3 tablespoons milk cream.

      Method of preparation

• Soak cashews in hot water for 5 minutes. Meanwhile chop the tomatoes.
• Add tomatoes and cashews in a blender. Blend to a smooth puree.
• Heat butter in a frying pan. Add slit chili, cardamoms, cloves and small cinnamon stick.
• When they begin to sizzle, add ginger garlic paste. Saute for a minute or two.
• Pour the tomato puree in the pan. Cover the pan and continue to cook until the tomato puree thickens.
• Now add red chili powder and salt. Stir and cook until it begins to leave the sides. You can adjust more or less chili powder as per your taste.
• Next is the time to add garam masala.Mix well then add about 1 cup water, sugar and mix.
• Cover and cook on a medium flame until the gravy thickens.
• Add paneer to the gravy. Sprinkle crushed kasuri methi over it.
• Gently stir, cover and cook on a medium heat for 2 to 3 minutes.
• Lastly add milk cream to the dish and stir gently.
• Serve hot with rice or Indian bread.

       

        Happy cooking!