MORINGA RICE FLOUR ROTI


This is another version of the rice flour roti

recipe I have posted before,with moringa

leaves.

This roti can be made using red rice flour too.

Moringa emerging the star of herbs , has to be

included in your diet frequently.As I have a

moringa tree at my hands reach,I pluck

whenever it attracts me with its gleaming coin

like leaves. Nature’s gift to us .

So ..now to the recipe.

INGREDIENTS

500 gm rice flour

Moringa leaves

2-3 chilli flakes

1 cup grated coconut

1 egg ( optional)

1 tblsp ghee / butter ( optional)

Boiling hot water

Salt to taste

METHOD

Take half of the moringa leaves and pulse it in

a grinder for 1 second and set aside.

Take flour in a bowl, add salt and boiling water

gradually and mix with a spatula till it forms

together . Allow to cool for few minutes and

then add all the ingredients and mix to a soft

dough.

Divide portions and press on oiled sheets or on

the pan itself .No need to add oil . Just smear

the pan with a cloth dipped in oil. If it’s a non

stick pan , you can opt out the smearing.

Cook on both sides . Serve with curries of your

choice !

RADISH CHEESE PARATHA


Radish paratha is always a favourite of my

family.

I have posted recipes of stuffed radish before

with variations . Do check the link https://

calinskitchen.com/2014/10/17/radish-parathas/

Today’s recipe will radish with cheese and

scrambled egg. Those who love mayonnaise

can substitute for cheese.

The mixture of the dough was different…made

with whey,ajwain and kalonji seeds.

Served with a lovely ginger,sweet and sour

chutney ,dinner was awesome!

Children will love the taste,so do try and send

in your valued comments and appreciates!

As the link to the previous post has explanation

of health benefits I’m going to the recipe right

away !

INGREDIENTS ( dough)

3-4 cups wheat flour

1 tsp salt

1/2 tsp ajwain seeds

1/2 tsp kalonji seeds

1 tsp sugar

Enough whey water to bind ( optional)

2 tblsp oil.

METHOD

Bind all these to a soft dough.

Apply oil on the dough and allow to rest for

minimum 15-20 minutes.

For the radish stuffing

Ingredients

3 radish peeled and grated

2 tsp chilli flakes

3 -4 eggs beaten

1 tblsp coriander-cummin powder

Salt to taste

1 tblsp butter or oil

1/2 tsp pepper powder

3-4 tblsp cheese ( your choice of cheese)

Method

Squeeze out the water from the grated radish.

Heat the oil,add the radish and the rest of the

ingredients, except the eggs and pepper, and

roast for a minute.

Shove the radish to one side of the pan,and add

eggs and pepper and scramble.

As the eggs start to scramble,mix the radish

and remove from fire.

Add cheese and mix well.

Divide portions of the dough . Roll out each

portion.

Place a tblsp . of the stuffing and roll into

shapes you like.

Heat a pan and cook the roti on both sides with

1 tsp oil for each portion.

Smear with ghee after you remove from fir and

serve with chutney.

You can serve with mint chutney/ raita too.

For the ginger -coriander sweet chutney

A small piece ginger

A handful of coriander leaves

1 tblsp date syrup

3-4 kokum peels

1 tsp chilli powder

Salt to taste

Blend all these ingredients to a fine paste .

Serve with roti.

BURGER BUN WITH RAJMA PATTY


This recipe was done from scratch . Baked the

bun the previous night and made this for

breakfast .Protein packed, with the ingredients

I had at home prepared a lovely breakfast!

It was a double decker, one was the patty with

chillie and tomato sauce ,and the other was

avacado ,tomato ..,,,,rest to the recipe now

INGREDIENTS

For the bun

2-3 cups flour

1 heaped tsp yeast

1 egg

2 tblsp milk powder / warm milk

1 tblsp sugar

1 tsp salt

3 tblsp butter

Warm water to bind the dough +prove yeast

Egg yolk mixed with 1 tsp milk ( for pre-bake

wash)

Few sesame seeds

METHOD

Add the yeast,sugar, 1/2 cup warm water,and a

handful of flour . Mix and allow to prove till

foamy.

Next mix in the rest of the ingredients and

knead to a soft dough ( not sticky).

Allow to rise double in size.

Divide into portions ( roughly 5-6).

Make shapes and place on a greased tray.

Allow to rise for 10-15 minutes , brush the tops

with milk and egg.

Sprinkle sesame seeds and bake in a 200C with

oven for 20-25 minutes.

Allow to cool and cut two layers.

You can smear the sides of the bread of the

bread with cheese or butter .

Bun could be toasted with butter before

assembling

For the patty

INGREDIENTS

1 cup soaked rajma / kidney beans

7-8 dry red chillies

1 tblsp coriander -cummin mixed powder

3-4 cloves of garlic

Few basil leaves ( optional)

1/4 cup breadcrumbs

Salt to taste

1 tblsp lime juice

1/4 tsp mixed spice powder/ garam masala

Butter/ oil for frying

METHOD

Wash the pre-soaked beans and grind in a

mixer with the garlic,chillies, to a coarse paste

Add the rest of the ingredients and bind to

make patties.

Grill with butter or oil till golden brown. I used

my pancake griddle to get uniform shapes.

Set aside.

To Garnish

Onions

Cut one onion into rings and mix in a little

lime and salt and set aside

Tomato

Cut slices and sprinkle light pepper

Avocado

Scoop out flesh from the avacado and add cut .

Some cilantro or parsley or if you are lucky to

get salad or lettuce.

Tomato and chillie sauce

If you have only tomato sauce you could mix a

little chilli powder to it and use.

Another option – You could mix ginger pickle

and tomato sauce.

Adding vegetables is your option- cucumber ,

gherkins,zucchini,boiled/ steamed broccoli…..

To assemble

You could toast the bread with butter before

you start.This gives added flavour.

Smear the tomato sauce on the bottom layer

and place the patty

Next layer you could smear with cheese or add

cheese slice and the prepared vegetables.

You could add egg if you prefer while serving .

I cut skewers and secured the bun .I think

skewers are safer then toothpicks when you

serve kids.

If you are not using avocado, you can make

sauces like cheese,hollandaise,or home made

Mayonnaise….!

Send in your comments and suggestions!

RICE FLOUR COCONUT ROTI+FRIED ONION SAMBOL


This is a soft roti made with rice flour and

coconut.

This is like the Srilankan’ Pol roti ‘which I have

posted earlier . ( with all purpose flour and

coconut). The only difference is the addition of

hot water. Both rotis contain their uniqueness

in taste ,but this has a softer texture .

To this I innovated a ‘ fried onion katta sambol’

which was a wonderful match for the roti.

I will be sharing both recipes

So let’s go to the roti recipe first

INGREDIENTS

200 gm rice flour ( slightly roasted for 5

minutes)

1/2 of a coconut grated

Salt to taste

1 tblsp oil

Boiling hot water

METHOD

Mix in the oil and salt to the flour . Pour hot

water till the dryness of the flour is not seen .

Allow to cool add coconut and knead to a fine

dough ( 5 minutes).

Roll it on a floured / oiled board ( cut into

uniform circles if you like).

Heat a griddle ( normal one is best for this ) .

If your using a non stick no need to apply oil .

Smear oil lightly on the tawa .

Once hot cook rotis one by one on both sides.

Serve with onion sambol

Now to the recipe for fried onion sambol

INGREDIENTS

3-4 sliced onions

7-8 red chillies

Few curry leaves

4-5 peppercorns

Juice if 1 lime

1/2 -1 tsp sugar

1 tsp oil

Salt to taste

METHOD

Heat oil , add sliced onions , curry leaves with

salt and sauté till onion turns light brown .

Powder the chillies in a mixer coarsely, and

add the rest of the ingredients.

Pulse the mixer for 1-2 seconds to get a coarse

mixture . Serve with rotis!

Variations: 1.You could add onions and green chillies to the rice flour.

2.Adding moringa leaves with onion and green

chillies is another variation.

So do try these recipes and post in your valued

comments and suggestions!

STEAMED RED BEAN PASTE BUNS


This is purely made with wheat flour, and

wheat rawa.

The filling is sweet, with a little chilli paste .If

chilli chocolate, can be made why not a sweet

paste added with chilli paste? 🤪.

So the dough is my hand measurements only,

and the paste was my innovation. I made this

for breakfast.Wholesome,high protein packed

meal.

Let’s get to the recipe now..

INGREDIENTS

For the dough

3 cups wheat flour

3/4 cup rawa/ semolina( I used wheat rawa)

2 tsp instant yeast

1 tblsp sugar ( I used brown)

1/4 cup warm milk

2 tblsp oil / butter

1 tsp salt

Lukewarm water for dough

METHOD

As I’m using instant yeast , I mix all together in

my stand mixer . Those who are using active

dry yeast can, first do the fermentation,

(with sugar and lukewarm water),and then mix

in to the flour.

Allow to prove double . Divide into portions.

Keep spoonfuls of the filling , and steam for

10-15 minutes.

Brush the tops with a little milk and steam.

For the filling

1 cup rajma ( red kidney beans) soaked

overnight

Jaggery powder to your taste

1-2 tsp.chilli paste

Salt to taste

Elaichi powder

Grated coconut ( 1/2 cup)

Method

Cook the rajma in a pressure cooker for 6

whistles and drain out the water.

Mash it lightly with the rest of the ingredients,

and use it as a filling .

Link to chilli paste

https://calinskitchen.com/2019/11/30/chilli-vinegarette-paste/

LOCKDOWN PIZZA


The reason for the titling ‘ Lockdown pizza’was

because I didn’t have the cheese for the pizza ,

and couldn’t get any nearby or online .

Determined not to change my plans for the

menu,innovated this no knead recipe, and it

turned out to be the best and the quickest.

This pizza is the fastest ,I have made so far !

Less ingredients,but texture and taste were

excellent . Only sliced capsicum and tomato

was used .

I mixed Bansi rawa ( as short of regular rawa)

and wheat flour and the result was a soft pizza.

For the missing cheese,I made white sauce .For

the rest of the description let’s move to the

recipe . ( no knead recipe)

INGREDIENTS

For the dough

2 cups wheat flour / all purpose flour

3/4 cup rawa

1-2 tsp instant yeast

1 tblsp yoghurt / curd

1 tblsp sugar /honey

Salt to taste

Few thyme leaves

A little pepper

METHOD

Mix all the ingredients together , to a soft dough .

Cover and allow to prove in size . ( it took only

20 minutes for me ).

Divide into portions and flatten in greased

plates.

For filling

2 capsicums sliced fine

2 tomatoes sliced

1 tblsp vinegar

1 tblsp chilli flakes

Salt to taste

Mix all together and set aside

For the white sauce

2 tblsp butter/ oil

2 tblsp flour / cornflour

2 cups milk

Pepper to taste

1/4 tsp nutmeg

Salt to taste

Heat a non stick pan or thick bottomed pan.

Add butter , and then the flour,stir for a minute

Remove from flame add milk ,and rest of the

ingredients,and return to pan again.

Cook till thick like custard . Set aside

Preparing to bake

Roll the dough into a thin or medium crust.

Apply any tomato sauce you like first .

Next add the vegetables.

Then the white sauce .

Now bake in a 200C oven for 20 minutes !

SWEET POTATO POLI


Poli is a sweet flat roti and a popular sweet in

India.

Made with all purpose flour,saffron or yellow

colouring,kneaded to a velvety soft dough,and

allowed to rest for a few hours.

Stuffed with gram dal,coconut and jaggery ,this

is a delicacy sold in almost any sweet shops of

South India .

Today’s recipe will be with sweet potato,jaggery

coconut combination and the dough with

wheat flour .

So now to the healthy sweet poli!

INGREDIENTS

For the dough

2 cups wheat flour

1 tblsp sugar

1 tblsp ghee

Salt to taste

2 tblsp heated ghee

Enough water to knead

METHOD

Bind all ingredients except curd to a soft dough.

Apply curd on the dough . Cover and start

making the filling .

For the filling

2-4 boiled and peeled sweet potato

1 cup coconut

1/2 cup jaggery ( or to taste)

1 tsp powdered cardamon

1/4 tsp nutmeg powder

1/4 tsp salt.

Ghee/ butter

METHOD

Heat the jaggery with a little water.Once it is

melted ,add coconut,and the rest of the

ingredients,and remove from fire.

Mash it well .Allow to cool .Divide portions and

make lemon sized balls.

Now , divide the dough into portions,roll out.

Keep the filing in the centre and bring the

edges in to form like a stuffed chappathi.Roll

out lightly .

Heat a griddle ,and cook on a slow fire till done.

Add a teaspoon of ghee for each chappathi.

You can add more if you like.

BEETROOT WINE BUNS


This is the recipe of ‘Kimbula banis’ meaning

crocodile buns as it resembles a crocodile in

shape.(Kimbula means crocodile in Sinhala)

This bun is available, in all bakeries of Srilanka

It is crisp on the outside, with a good sprinkle

of sugar on the top , and soft on the inside.

I had made beetroot wine before,and thought

to include this in the preparation!

Trust me the wine , made the dough so

velvety ,it looked smooth as silk . ( I forgot to

take photo of the dough).

Added some pumpkin seeds only for sprinkle .

( you can add seeds and nuts of your choice).

To the recipe now

INGREDIENTS

3-4 cups flour

2 tsp instant yeast

1/2 cup sugar

1/2 cup milk

50 gm butter/ oil

1/4 -1/2 cup beetroot wine

1/2 tsp salt

METHOD

Mix all the ingredients together and knead for

10- 15 minutes in your mixer, or by hand.

Cover and allow to rise double in size.

After the dough has risen . Divide into portions.

Roll out,cut into triangles and roll out like a

croissant , but a little longer,

Place each on a greased tray,apply sugar syrup

and sprinkle some sugar and nuts( your choice)

Bake in a 200C oven for 20-25 minutes!

For the sugar syrup

1/4 cup sugar with a little water ( no need to

heat) just mix till sugar is slightly dissolved .

Note: You can opt out the wine and make the

authentic sugary buns.

SPINACH ‘N’ TAHINI BUNS


The glisten of the spinach leaves in my culinary

patch attracted me to make this for breakfast

today .

In regular , I make it a point to plan breakfast

for the next day, as I don’t like to rise with

confusions of what to make the next day .

As planned it was cinnamon buns for the

morning .The habit of watering my plants early

in the morning diverted the plans from sweet

to savoury.As it was Sunday, and that too a

lockdown Sunday I didn’t mind the change.

Anyway…let’s get into the recipe now .

INGREDIENTS

3 cups wheat flour

1 cup fine semolina ( rawa)

2 tsp.yeast

1 cup spinach leaves ( ground)

1 tblsp.curd

1/4 cup oil / 50 gm butter

Enough lukewarm water to bind .

1 tsp salt

METHOD

Mix all together with lukewarm water, and set

aside for 30 minutes.

Once it is double in size ,roll into one big circle,

spread the tahini paste on one side and roll to

make a single roll. Cut into portions,press

lightly , and place on a greased tray .

Brush the tops with egg yolk,and bake in 200C

oven for 25-30 minutes.

TAHINI PASTE

1 cup sesame seeds ( toasted)

2-3 tblsp olive oil

2 tblsp chilli flakes

1 tsp lime juice

Salt to taste

Grind the sesame seeds, oil,and salt to a paste .

Add chilli flakes and lime juice.

Apply the mixed paste on one side of the dough

This recipe is another innovation of mine , so

do send in your comments, and suggestions!

COCONUT MILK METHI WHEAT PAROTA


This wheat parota can be made instantly.

The richness of the coconut milk adds taste

to the parota.

For the layers I made a paste with rice flour

and ghee and used as a smear in the making.

You can substitute cornflour for rice flour too.

No maida was used.

So let’s get into the recipe now

INGREDIENTS

3 cups wheat flour

Enough coconut milk to bind

1 egg

2 tblsp curd

1 tsp. sugar

2-3 tblsp dried methi leaves

Salt to taste.

METHOD

Add a little coconut milk in a bowl first.Add the

rest of the ingredients and gradually add wheat

flour and enough coconut milk to bind to a soft

dough.

Apply a little oil / ghee on the dough .Cover and

set aside for minimum 15 minutes.

For smearing

Make a paste with 2 tblsp rice flour/

cornflour and 1/4 cup ghee .

Divide the dough into portions .Roll out each

into circles . Apply the rice flour mixture on

one side and make tiny pleats ,to form a strip .

Now roll the strip to a circle . Press down and

roll out to the shape of a parota.

You could roll out the whole dough into one

big circle smear with ghee on one side .Roll

it into one big roll and cut into portions and

make.

Heat a pan , add a little ghee or oil and cook on

medium flame till golden .

Serve with any curries or kormas of your

choice!