Saturday, February 03, 2007
Gujarati Series-Phulka Rotlis and Turia Shaak
Several readers have asked me post some authentic Gujarati style curries,daal and phulkas...this post is for all those who have an interest in making Gujarati food at home...I really like getting requests for recipes,that means that I have active readers who regularly visit my blog...It is indeed very encouraging. So, thank you and keep those lovely e-mails coming. Today, I present to you my way of making the softest,puffiest rotlis..or phulkas as they are popularly known and a recipe for Gujarati style Ridege Gourd curry.
For the Rotlis or Phulkas, you will need:
1.5 cups wheat flour, use a good brand- I use Suraj Atta.
Enough hot water or Milk- to knead the dough into a smooth ball.
1 tsp oil.
I have finally found the ways to make the softest rotis. One: making the dough well ahead of time and letting it rest. I often make it a few hours in advance, or even in the morning. Two: using milk in place of water for a Calcium boost, you will not only get the benefits of the milk, but will get the softest rotis. If you prefer not to use milk, use hot water and when ready to roll out the rotis, add a few drops of milk to knead the dough towards the end. This will work too.
Roll out into thin rounds after giving the dough a good knead. Make sure the pan is on a medium high heat. Put the rolled out roti on pan, keep turning the rolled out rotli in a circular motion to ensure that the bottom gets cooked evenly. Flip the roti over, get a stovetop grill,and place on the element, put the roti on top and press down on the sides so that it will puff up. With a pair of tongs, take the roti off the grill and then butter it. Store in an air-tight container. I prefer to use a margarine with Omega-3 in it as a spread on the rotis,especially for the kids. I eat mine without any ghee or margarine on it though. Margarine with omega-3 acids is healthier and it also keeps the rotis soft. Make all the rotis in the same manner and store in an air-tight container.
To make the ridgegourd curry:
Take 1 packet frozen ridge gourd or if you are lucky, fresh ridgegourd-cut into chunks,
1 medium tomato-chopped, jeera seeds, oil, hing(asafoetida), 2 garlic cloves-chopped -for the tempering,
turmeric powder,salt, a pinch of sugar, chili powder, dhania-jeera powder, 1 clove garlic-grated.
Heat oil in a wide pan, add jeera seeds, garlic and the hing. Add the ridgegourd pieces. Add the turmeric and tomatoes and cover the pan. After 7-8 minutes, add the rest of the spices and the grated garlic for more flavor. Cover and let it cook until done. Serve hot.
I served: turia shaak (ridgegourd), Bhinda (okra), Gujarati Daal, rotis, rice and yogurt for a complete meal.
Next in the series, I will post the recipe to make the traditional Undhiyu.
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GET TO KNOW: BLACK CUMIN SEEDS
black cumin seeds = royal cumin seeds = kala jeera = shahi jeera = saah jeera Pronunciation: KUH-min Notes: Indian cooks use this spice in many of their curries and tandoori dishes. It's darker and sweeter than ordinary cumin. To bring out its nutty flavor, it helps to toast the seeds briefly before using them. Substitutes: cumin (Not as sweet as black cumin.) OR nigella