Maharashtrian style nachni bhakri | ragi bhakri | nachni roti | with amazing 16 images. The Maharashtrian style nachni bhakri has a rustic flavour and earthy aroma, which warm your soul and make you feel very contented. Made from 100% ragi, this Maharashtrian style nachni bhakri is also called Maharashtrian style ragi bhakri. If you are watching weight and want to avoid whole wheat flour roti’s you can jump to nachni bhakri as they are very very nutritive and healthy. The nachni bhakri is quick and easy to make and is gluten free. To prepare nachni bhakri, combine ragi flour and salt, knead into a semi-soft dough with warm water. Roll and cook on a non-stick tava, tradionally nachni bhakri is made on cast-iron tava. Also, apply water on one side which will help in making the nachni bhakri soft. Cook until blisters appear on both the sides and then cook on an open flame. Traditionally, the roti is rolled using palms. Ragi flour is high in protein and great source for vegetarians. In addition its gluten-free, fiber rich food which in turn is good for diabetics and a healthy heart. Ragi flour creates a much lower surge in sugar levels compared to wheat. Maharashtrians make this nutritive nachni bhakri and it best goes with Zunka and mooli sabzi. Also Maharashtrian style nachni bhakri goes really well with green chilli thecha or red chilli thecha. Enjoy Maharashtrian style nachni bhakri | ragi bhakri | nachni roti | with detailed step by step recipe photos below.

A little smartness is all it takes to make traditional favourites easily at home. Malai Barfi, for instance, can be made quite speedily and easily at home by using readymade mava. While the mithai does require a day to cool, you can eliminate the many back breaking hours of work in the kitchen by using this foolproof recipe. So go ahead and prepare homemade Malai Barfi and serve them to your family and friends with a real, relaxed smile on your face.

sama panki recipe | farali sama panki | rajgira, arrowroot, sama panki with curds | with 30 images. sama panki is a popular snack made during fasting in India. Learn to make rajgira, arrowroot, sama panki with curds. A unique batter of sama, rajgira, arrowroot, sour curds, coriander and ginger green chilli paste is used to make this delicious and satiating sama panki. Without onion, garlic or any overwhelming spices, this sanwa panki is very soothing to the palate. sama panki is made during Ekadashi, Sankashti Chaturthi, Navratri, Janmashtami and Mahashivratri. With only 48 calories per sama panki, this is a perfect recipe to be had by all, restricted amounts for diabetics. Serve sama panki hot with healthy green chutney. Enjoy sama panki recipe | farali sama panki | rajgira, arrowroot, sama panki with curds | with step by step photos.

Simple kadhi morphs into a wholesome accompaniment with the addition of mixed vegetables. I have chosen light and common vegetables for the vegetable and yoghurt kadhi but you can experiment with others, depending on what you have on hand. Remember to stir the curds mixture in the beginning, or else it will separate.

People coming over for high-tea? these savory parathas in a smaller size will make an ideal snack. Peas and spices are pureed and mixed into a stiff dough and flattened into small parathas and cooked. They taste fabulous as is, with no accompaniment. Go ahead and indulge!

nariyal ki meethi roti recipe | Maharashtrian sweet coconut roti | nariyal wali roti | nariyal ka meetha paratha | with 34 amazing images. nariyal ki meethi roti recipe | Maharashtrian sweet coconut roti | nariyal wali roti | nariyal ka meetha paratha is a unique sweet flavoured Indian rotis. Learn how to make Maharashtrian sweet coconut roti. To make nariyal ki meethi roti, combine the wheat flour, ghee and salt in a bowl and mix well. Knead into a soft dough using approximately 1/3 cup of water. Cover with a lid and keep aside for 15 minutes. For the stuffing, heat the ghee in a broad non-stick pan, add the coconut and cook on a medium flame for 5 to 7 minutes, while stirring continuously. Remove from the flame, add the sugar, cardamom powder and nutmeg powder and mix well. Divide the stuffing into 6 equal portions and keep aside. Knead the dough and divide it into 6 equal portions. Roll out each portion of the dough into a 150 mm. (6”) diameter circle, using whole wheat flour for rolling. Heat a non-stick tava and cook the roti for 10 to 15 seconds on each side till light brown spots appear. Place the lightly cooked roti on a flat, dry surface, spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle. Heat a non-stick tava (griddle) and cook the roti, using a little ghee, till it turns golden brown in colour from both the sides. Repeat with the remaining dough and stuffing to make 5 more rotis. Serve immediately. Nariyal wali roti is a variation of the evergreen delight puran poli, made with wheat flour and a slightly modified stuffing. Adding a little salt to the dough helps to enhance the sweetness of the stuffing. Fresh grated coconut has always had a presence in Indian cooking in various forms. In nariyal ka meetha paratha it is used to make a sweet stuffing. The highlight is the addition of cardamom powder and nutmeg powder which adds a rich taste to the stuffing. It is the perfect option to satisfy your sweet craving. Tips for nariyal ki meethi roti. 1. You can vary the amounts of nutmeg and sugar as per your taste. 2. Remember to cook the roti on a high flame till it is semi-cooked. Cook only for 10 to 15 seconds till light brown spots appear. 3. After stuffing it, the roti has to be cooked on a medium flame. 4. Remember to press the roti with a spatula while cooking. This ensures that the roti gets well-cooked all over. Enjoy nariyal ki meethi roti recipe | Maharashtrian sweet coconut roti | nariyal wali roti | nariyal ka meetha paratha| with step by step photos.

Vermicelli is used extensively in Lebanese cooking to make both sweet and savoury dishes. The same recipe can be converted into a sweet by cooking the rice with milk and little sugar.

laccha paratha recipe | Punjabi lachedar paratha | Indian layered paratha | with 24 amazing images. laccha paratha recipe is a popular Punjabi lachedar paratha. In Punjabi, parat means layers and hence this is a soft Indian layered paratha made from whole wheat flour and ghee. This Punjabi lachedar paratha is quite appetizing to look at, and even more interesting to bite into, because the layers separated by ghee give a crumbly, melt-in-the-mouth texture. The secret of making perfect laccha parathas lies in rolling them the right way. Although it might initially seem difficult, it becomes quite easy once you’ve made one or two laccha parathas. So, out with the rolling pins. Let’s try our hand at this mouth-watering Indian layered parathas. You can make laccha paratha with maida or multigrain flour. We have made laccha paratha with whole wheat flour in our recipe below. Notes on laccha paratha recipe. 1. Add the lukewarm water gradually to form a dough. 2. Many people even make use of milk to knead the lachha parantha dough. The more oil or ghee you use to make the paratha, the flakier it will be. 3. Roll it over again from one end to the other end to form a swiss roll. 4. Do not roll too thin as you won’t be able to enjoy the layers. Also, do not press a lot while rolling or else there will be no layers. If you are finding difficulty in rolling, gently lift the paratha, dust little flour on the rolling board and then continue rolling. This will also prevent the paratha from sticking. These laccha parathas make a good satiating combo with kadai paneer, paneer pasanda, dal makhani or dal fry. Learn to make laccha paratha recipe | Punjabi lachedar paratha | Indian layered paratha with detailed step by step photos.

A fruity meal that all babies will love. This recipe will also encourage your baby to "chew" the food before she swallows it. Most babies like to chew on biscuits, even if they have no teeth. A biscuit has been included in this recipe to add a little crunch and a taste of familiarity so that they enjoy this pudding more.

An amazing array of veggies is cooked with whole spices, onions and tomatoes to get a tasty vegetable stew. Some apple and pineapple cubes are thrown into the stew to get a sweet and tangy touch, while a mixture of cornflour and water is used along with tomato ketchup to thicken the Sweet and Sour Vegetable Stew into a luscious consistency. This stew is cooked in the microwave oven, to make it easy and convenient, and also to retain the full flavour and colour of the veggies. You can also try other microwave recipes like Mushroom Mutter Makhani and Mixed Vegetables in Coconu -Gravy, which are equally appealing.

This Indian bread truly unravels the mystery of the vast desert expanse. The word 'khoba' means indentation or cavity and that is how these rotis are prepared. They are best cooked in a gas tandoor but an ordinary Tava (griddle) over gas will give you equally good results, if cooked over a slow flame. Serve this roti hot, smeared with ghee with Aloo Aur Kaddu ki Subzi and Mangodi ki Dal .

Pithore is a Rajasthani delicacy that looks somewhat like dhokla but is actually very different in taste, texture and preparation. While pithore can be tempered and had as a tea-time snack, it can also be deep-fried and added to gravies or in this case, kadhi. Sour and tangy kadhi with deep-fried pithore is an irresistible accompaniment, and makes one have a double helping of roti or pulao, whatever it is served with. Add the fried pithore to the kadhi just before serving the Pithore Kadhi.

malai mutter recipe | Punjabi style creamy mutter masala | mutter malai sabzi | with 27 amazing images. Punjabi style creamy mutter masala is a lusciously creamy Punjabi sabzi. Learn how to make malai mutter recipe | Punjabi style creamy mutter masala | mutter malai sabzi | malai mutter sabzi uses only everyday ingredients and spices, so it is quite easy to make. Tomatoes give this green peas subzi a nice tangy taste, while whole spices, powders and pastes give it an intense flavour. It is the ghee that makes the Punjabi style creamy mutter masala is really special, so if you are not relishing this subzi immediately after cooking, we suggest you re-heat it before serving so that the ghee melts a little. Indeed, this is a homely and satiating mutter malai sabzi that you will thoroughly enjoy, when had with a few phulkas or rice. pro tips to make malai mutter: 1. For a richer flavor, use fresh boiled green peas instead of frozen. 2. You can also add dollop of butter and kasuri methi to make the sabzi flavourful. 3. While cooking onions and tomatoes you can add little salt so they become soft and cook fast. Enjoy malai mutter recipe | Punjabi style creamy mutter masala | mutter malai sabzi | with detailed step by step photos.

Truly versatile, the Tava Roti combines with practically any dish! While you might have often served rotis with dal and subzis, have you ever thought of including it in a platter of kebabs and tikkis? Interestingly enough, many people like to finish their meal with a tasty and crunchy selection of starters, tangy and cool accompaniments, and a few rotis, which can be simply dipped into one of the accompaniments and savoured, or used to roll up some of the kebabs or tikkis. Roti offers you the freedom of consuming it just the way you like to!