After the Turkish Pide yesterday, I am back with an Indian flat bread Rumali roti. Also known as Roomali roti, this is an ultra thin, soft flat bread which goes very well with any tandoor dish. Rumal means handkerchief in Hindi and this roti resembles a thin handkerchief. And the fact is that it stays that way even after so many hours of cooking. This is famous both in India and Pakistan. In Pakistan, it is called as the Lamboo roti, meaning longer roti. These are made in huge sizes often cooked on a rounded tawa or stove. The shaping is also very unique and there are so many YouTube videos showing experts making this roti. I just love watching them, but replicating it in house is next to impossible. I have seen some who cook it on an inverted tawa, but I did it on my usual tawa.
Posts tagged PUNJABI DISHES
For the Lacha Paratha, I made this delicious rich Palak Paneer as the side dish. Served with some onion rings and lemon, this makes an absolutely inviting meal. First I planned on making this for dinner, but in our house we are so used to light dinners, I finally postponed it to the next day morning. This also went into Sruti’s lunch box. The idea of making palak paneer came to me when my friend Rashmi asked me about the recipe. Only then I found that I haven’t blogged about it. For the Punjabi theme I selected for this week, this would be an apt dish to make. The secret of maintaining the green colour of the gravy is in making the dish without tomato paste and red chilly powder. While cooking any greens, the pan should be open to preserve the green colour. That happens to be true even in cooking palak / spinach.
For the third week of Blogging Marathon this month, I selected the theme one state three dishes. We can feature any state from any country around the world. I chose to do our Indian state Punjab. Before finalising the state, I was so confused between Gujrat and Punjab. My friend Rashmi wanted to know the recipe for Palak Paneer and when I searched I found that I haven’t blogged about it. At that time I decided on the theme and finalised on Punjab. So for the three days, you will see three special dishes from Punjab.
Paneer is one of my favourite ingredients and I prepare a dish with paneer atleast twice in a week. I don’t usually make cubed paneer but store it as crumbled paneer. This comes very handy while making rotis or side dishes. Though hubby is not a great fan of paneer, he likes this bhurji very much. This dish is so versatile. You can relish it as it is or as a side dish for rotis or as a filling for sandwiches or as a filling for samosas and parathas. How good is this. So make one dish and use it in variety of dishes. This dish is so easy to put together. Last time I made it, I added pepper powder instead of red chilly powder and it gave a nice flavour to the dish. I remembered the egg scramble mom used to make when I was a kid. You can even add this to fried rice or noodles to make a hearty dish.
Red Kidney Beans also known as Rajma is extensively used in North Indian dishes. When I prepared Amristari Aloo Kulch for ICC, I was searching for a side dish. As the kulcha is a Punjabi special, I wanted to pair it up with a Punjabi side dish. While searching I saw the rajma recipe in so many blogs. The basic gravy in all the blogs was more or less the same. It also sounded very simple. So I soaked some rajma the previous day and made it along with the kulchas for breakfast. It was a filling meal. The spicy rajma was a great combination to the kulchas.
I am back after some days and I would like to share a very happy news with you all. Gayathri’s Cook Spot has migrated to its own domain. And this is my very first post. There are so many changes I need to do to the site, but for now, it has all the necessary elements a reader need for a great experience. I am not a technical person and I have zero knowledge about codes. But still I managed to migrate my blog from blogger to wordpress with all the tutorials available online. My blood pressure has seen a lot of fluctuations in the past three days. I was very much worried about the migration but it has happened.
Amristari aloo kulcha is a Punjabi special. It is nothing but kulchas stuffed with a spicy potato filling. When I visited Kanyakumari two months before, there was a north Indian hotel near the lodge. We had all our meals during our stay there. It was absolutely delicious. One of the dish I liked the most is the aloo kulcha they made. Even now if I think of it I feel hungry. It is very spicy and the size of the kulcha is so large that you can never eat a full kulcha.
Punjab is situated in the North Western part of India. It shares its boundaries with Himachal Pradesh, Haryana, Rajasthan, Jammu Kashmir and Pakisthan. Punjab is the land of five rivers. Punjabi cuisine uses lots of butter, ghee and paneer. Tandoori method of cooking is the speciality of Punjab and all types of vegetarian and non vegetarian dishes associated with tandoor cooking are famous in Punjab.
The bathura I usually prepare is just like poori dough but kneaded with curd instead of water. The softness comes from the curd used. When I saw this recipe it was different. It used yeast along with curd. The bathuras were flaky, crisp on the outside and very soft inside. The texture was awesome and it went very well with the peshawari chole I posted last week. I saw this recipe in a Tarla Dalal’s book which I bough online. Every one at home loved the combination.
I bought Tarla Dalal’s Punjabi Khana and this recipe was in that book. For so many days, I thought of making it but kept on postponing it until today. My FIL visited us and I prepared bathura and peshawari chole for break fast today. The combination was wonderful. The only thing I missed in the recipe is the tea bag. Tea bag when added to chole while cooking gives it a nice dark colour. As I didn’t have it, I just skipped it and so the colour was a little light. But it tasted great. Today is the second day of Blogging Marathon # 22. I will be posting the recipe for the bathura in two days.
Today is the final day of blogging Marathon#21 Week 2. Today’s post is kastha kachori which is moong dhal stuffed flaky pastry served at wedding in Punjab and Uttar Pradesh. The flakiness of the outer pastry shell is got by using either shortening/ vanaspathi or ghee. Oil will not make the pastry shell flaky. I saw the recipe at Indiacurry.com. The tips for the preparation was very useful. I halved the given recipe and got 7 delicious kachoris. I served it with sweet chutney and we had a nice snack with our evening coffee.