Jowar is a nutritious and gluten free millet. These rotis go very well with curries. As this flour is gluten free, you need to use hot water to make the dough. Otherwise you will not be able to roll out rotis. Once hot water is added the dough becomes a…
Baati is made with wheat flour and is usually served with daal. I have posted recipe for panchmel daal previously but this time it is a simple moong dhal which was also delicious. For perfect flaky baati you need to first mix the flour and ghee until crumbly and use…
Mangodis are small nuggets made out of moong dhal. This is usually available at stores but making mangodis at home is also easy. As in Tamil Nadu we don’t get mangodis, I opted to try it at home. For the step wise processes, click on the link. The mangodis absorb all…
Gatte are gram flour dumplings which have a special place in Rajasthani cuisine. Curries, kadhi and pulao are some of the dishes in which gatte are incorporated. Besan along with some spices is made into a stiff dough. It is then divided and rolled into logs. These logs are boiled…
Chaas is made with buttermilk and is a traditional drink of Rajasthani cuisine. Boondhi is added 1 hour befroe serving and the chaas is refrigerated. During meals this cool chaas is served. The boondhis will become soft because of the soaking and it will be delicious. Though I refrigerated this…
Lassi is a perfect cool beverage served during meals. This lassi is rich because of the cream and saffron. It is very easy to make and is perfect for this scorching heat. Though saffron essence is used, I used saffron strands instead. It made the lassi flavourful and colourful. I…
Mangodis are small nuggets made out of moong dhal. This is usually available at stores but making mangodis at home is also easy. As in Tamil Nadu we don’t get mangodis, I opted to try it at home. It is very easy to make mangodis at home. You need to…
For this month’s Daring Baker’s Challenge, as the host was taken ill, Lis asked us to make any recipe from the previous challenges. I joined The Daring Baker group during October 2010 and since then I have participated in most of the challenges except 2 or 3. And one among…
For the final day of Blogging Marathon #30, under the theme savoury bakes I made these crispy Sooji toasts for our evening snacks. The sooji/ semolina is mixed with curd and spices, applied on baguette slices and baked until crisp. The curd gives a nice tang to the toast. I…
For the second day of Blogging Marathon #30, final week, under the theme Savoury Bakes, I made this delicious and simple garlic bread. As mentioned earlier, I had a loaf of French Baguette with which I made this snack. I alo made a creamy pumpkin soup to go with the…