Roghni Roti (Recipe)

 

 

Roghni Roti

Ingredients: 1 cup Gram Flour (Besan) ½ pound of Plain Yogurt 1 tsp. Red Chilli Powder (Pisi Lal Mirch) Salt (to taste) 3 Curry Leaves (Karhi Pattay) 3 tbsp. Cooking Oil 1 tsp. Coriander Seeds (Saabut Dhania) ¼ tsp. Tamarind Paste (Imli) 1 tbsp. Green Chillies 1 tbsp. Fresh Cilantro (Hara Dhania) 1 tsp. Cumin Seeds (Saabut Sufaid Zeera) 1 medium Onion 3 cloves of Garlic (Lehsan) 1 (1 inch piece) Ginger (Adrak)   Ingredients for Dumplings/Pakoras 1 cup Gram Flour (Besan) 1 tsp. Red Chilli Powder (Pisi Lal Mirch) 1 tsp. Salt 1 tbsp. Fresh Cilantro (Hara Dhania) 1 tbsp. Mint Leaves (Podina) ¼ tsp. Baking Powder 1 small Onion 1 tbsp. Green Chillies 1 tsp. Cumin Seeds (Saabut Sufaid Zeera) Cooking Oil (for frying dumplings) Method: Thinly slice the onion. Heat oil in a pot and add the sliced onions to it. Make a paste of the Garlic,Ginger and Green Chillis and add this to the onions. Lightly grind Cumin and Coriander seeds and mix in onions and garlic mixture and cook on medium heat. Add the Red Chillies, Salt, Curry leaves, and Tamarind Paste and fry for another 5-10 minutes. Meanwhile, Mix 1 cup of Gram Flour in the plain yogurt and make into a smooth paste by adding small amouts of water at a time. Add this yogurt mixture in onions and mix and cook by constantly mixing. Keep mixing until it starts to come to a boil. Then turn heat level low and leave it to cook slowly until it thickens. Chop onions and mix it with the gram flour and water. Mix into a smooth paste. Lightly ground coriander and cumin seeds with green chillies and them mix this into the gram flour mixture. Add all ingredients in the paste and set aside for half an hour. Fry Dumplings in a deep frying pan until golden brown and take them out and put them on a paper towel to absorb any access oil. When karhi becomes thick, add 1 cup of boiling water and let it cook until it starts to boil, when it comes to a boil add dumplings in karhi and then cook on low heat for another 10 minutes. Garnish with coriander leaves.

       

 

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Fwd: Tarhana Soup Recipe

 

TARHANA Ingredients   100 gr. yeast   300 gr. onions   1000 gr very ripe tomatoes   250 gr. big red peppers    (may be hot or sweet according to taste)   250 gr. natural yoghurt    (unsweetened and unflavored)   2000 gr flour   1 glass of water Preparation : Mix yeast with water and make it into a paste. Peel and strain tomatoes. Chop the peppers thinly. Grate the onions. Mix the yeast, yoghurt, tomatoes, peppers and onions in a bowl until they turn into a thick liquid. Start kneading the mixture by adding flour gradually. Knead the dough until it becomes very thick. Flour a tray, put the thick dough on the tray and cover it with a piece of cloth. If the dough is in a warm place it will puff up in 1 hour, if it is in a cool place it will puff up in 5-6 hours. When the dough has puffed up, remove it from the tray and knead well. Then put it on the tray as before and cover it. Go on with the same procedure until the dough no longer puffs up. Now that your tarhana is ready, you can take a piece of the dough and see that it breaks without skretching. Form the dough into small pieces, place pieces on a cloth and let them dry. Check the pieces as often as possible for drying. Crumble the dried pieces. (It is necessary to check the dough often, because if the dough dries too much, crumbling gets more difficult.) When crumbling is over, put the crumbles in a fine sieve and sieve then, put tarhana in dry jars and cover with lids. Your tarhana is now ready for cooking. For more tips on cooking  visit  COOKING TIPS

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