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Sunday, December 8, 2019

Ragi Roti / Gluten free Roti

Millets had been part of regular diet in India since old days. However with time these got forgotten and replaced by wheat and rice. There are different types of millets-Barnyard millet, Foxtail Millet, Finger Millet (Ragi), Pearl Millet (Bajra) and Little millet etc. 

With recent rise in gluten allergies and also unavailability of pure wheat flour (chemically bleached or treated), people's attention has again gone to these ancient millets. One such grain is Ragi, also known as Nachni or Finger millet. Ragi roti is fast gaining popularity because of number of health benefits that comes with it, especially when you compare it with wheat roti.

First of all, Ragi roti is gluten free which makes it a great substitute of wheat roti, especially for people with gluten allergies. It is also recommended to diabetic people by many dieticians/nutritionists as it helps in maintaining blood sugar levels.  Ragi is helpful in weight loss due to its high fibre content which keeps cravings at bay and makes one feel full for longer. Apart from this Ragi is considered to be a source of good carbs, protein, calcium and minerals. It consists of  micro nutrients like manganese, phosphorus and iron etc.
Initially when I tried to make ragi rotis, they came out thick and chewy. Also, the dough was kind of sticky and difficult to handle. However on my recent trip to home, my nani (grandmother) shared her recipe of ragi rotis and I was surprised to see how simple it is to make them. I would request you to follow the exact proportions and steps as mentioned below and I am sure you will get soft thin Ragi rotis in first attempt only.

It is an easy and quick to make Ragi Roti recipe. I have used 100% ragi flour here. No wheat flour or other flour has been mixed. You can easily buy Ragi flour from Amazon .
Also, I have shared a youtube video for the same in case you have some confusion at any step.

Ragi roti Youtube Video Link:

List of Ingredients: (Makes 4 rotis)

  • Ragi flour(Finger Millet Flour)-1/2 cup + 2tbsp
  • Water-1/2 cup
  • Salt- to taste
  • Ghee-1 tbsp

Steps to prepare:

Measure 1/2 cup of Ragi flour and keep it aside. Please note we are saving remaining dry flour for making rotis at later stage.
Heat water in a heavy bottomed pan. Add some salt to it. Let the water boil completely.
Add the measured Ragi flour to boiling water. Mix it well with spatula. Switch off the flame in 5 seconds. Keep mixing it till there is no water left behind. You will notice the flour will change colour and release an earthy aroma.

Transfer it in a plate and let it cool down. Rub some ghee on your palms and knead the dough well till it is nice and smooth.

Divide it into 4 equal parts. Roll them into smooth balls.
Take one ball, press it gently between your palms. Apply some dry flour on it and roll it into a circle. Keep it aside. Repeat this for remaining three balls.
Heat a tawa or non-stick pan. Place this rolled roti on it. Let it cook for a 30-40 seconds.
Flip it and let it cook from other side too. This side should be cooked slightly longer than the first side. 
Place the half cooked roti on flame now.  It will puff up. Cook it on flame from both sides.
(You can use second way of puffing the roti where you gently press the roti on tawa/pan with kitchen tissue and it gradually puffs up.)

Apply some ghee on it. In a similar manner make all the rotis.
Enjoy these soft ragi rotis with your regular dal or sabzi. You can pack them in tiffin also, as these  remain soft for a long time.

Monday, November 11, 2019

Paneer Tikka Sandwich

Paneer Tikka Sandwich is a delectable sandwich bursting with delicious rustic flavours of Paneer Tikka. Those who are unaware about it authentic paneer tikka is made by marinating big chunks of paneer or cottage cheese in a mixture of curd and various aromatic spices; then grilling it in a tandoor or over a charcoal oven.

In this recipe, it has been tried to bring the punch and smokiness of paneer tikka in our modern day sandwiches. The recipe however is not cumbersome and requires just few ingredients. I have also shared few other sandwiches on this blog- Spinach Corn Sandwich, Hung Curd Sandwich, Pinwheel Sandwich and Coleslaw Sandwich. These sandwich recipes are prefect for breakfast or kids' tiffin

For making this sandwich filling, I have used Tandoori Mayonnaise from FunFoods brand. This mayo has a nice punch of flavours and aroma. It imparts a rustic taste to the filling along with a rich creaminess. It saves a lot of time and efforts of adding different spices which we would have otherwise required in making traditional paneer tikka. These days different brands have introduced Tandoori flavours mayo in market, you can use any of them. The vegetables and paneer have been grilled on a grilling pan so that it imparts a slight charred taste to the filling.

As I have mentioned in earlier posts, we have also introduced Kuch Pak Raha Hai Youtube channel. Please like and subscribe to it so that we are encouraged to bring more such simple, quick and delicious recipes for you!! 😊🙏
Youtube video Link:

Products Used:

List of Ingredients: (Makes 4 sandwiches)

  • Medium Onion-1
  • Medium Tomato-1
  • Capsicum-1/2
  • Paneer- 100 grams
  • Cooking Oil - 3/4 tbsp
  • Tandoori Mayo - 1/4 cup
  • Black Pepper - 1 tsp
  • Salt- To taste
  • Bread Slices-8

Steps to Prepare:

Cut all the veggies and paneer into big chunks.

Brush some oil on a grilling pan. Grill the veggies till they get slightly charred lines on them. We need not soften the veggies but just grill them to get that smoky flavour in our sandwich.
In a similar manner we will grill paneer cubes also.
Finely chop all the veggies and paneer now. Transfer these chopped veggies in a  mixing bowl.
Add tandoori mayo, black pepper and salt to it. Mix them gently. This will be our filling for the sandwich.
Take a bread slice and spread the sandwich mixture on it using a spoon. Place another bread slice over it and gently press it with your hands.
Brush some oil on the grill plates of sandwich maker. Grill these sandwiches till they are golden brown from outside.
You can even use a grilling pan for making these sandwiches.
Delicious smokey Paneer Tikka Sandwiches are ready. Enjoy them with fresh coriander chutney or tomato ketchup!!

Monday, October 28, 2019

Paan Coconut Ladoos

Paan Coconut Ladoos is an absolute delightful amalgamation of Coconut with Paan. In order to replicate the flavours, real paan leaves have been used and inside of the ladoos is filled with Gulkand just like the way you get in actual paan. No artificial colors or essence has been used in this recipe.

For all those who are unfamiliar with hindi terminology, paan is called "Betel" in English and gulkand is rose preserve. In India "Paan" is basically Gulkand, supari (Areca nut), Kattha (Catechu) etc wrapped in a paan(betel) leaf and generally devoured after finishing meals.

Earlier I had shared recipe for Instant Coconut Ladoos in which just two ingredients were used. This was a very simple, quick recipe and liked by many readers of the blog. You can check out that recipe by clicking here. The Paan coconut ladoos are inspired from this recipe only with some addition of flavours.

Diwali is the time of year when there is festivities all around, everyone is in the mood to celebrate and sweets are the indispensable of this celebration. Though many of the Indian sweets recipe require real kitchen skills and expertise, this paan ladoo recipe is so easy to make that even a novice can make them. You can also involve your kids too in rolling and coating part of ladoos which I am sure they will enjoy.
I made these Paan ladoos this Diwali and they were very much appreciated by friends and family. I kept them as "Prasad" in our "Pooja Thali" and spontaneously my husband pointed out how these ladoos have all the auspicious ingredients "Paan, Pushp and Mewa" which are generally kept in Hindu Poojas.

After many repeated request for food videos, I have finally tried to come up with the YouTube video of the recipe which you can find at the end of this post. The video has been kept short and precise and will clear off any doubts about the process. Please like and subscribe to KuchPakRahaHai channel as it will really encourage us to come up with more of such videos. Any feedback will be appreciated :) .

I got the Paan leaves and Gulkand from our local paan shop. You can also find Gulkand jars online on Amazon which you can check out by clicking here. Other two ingredients used in recipe are Dessicated coconut powder and condensed milk. I topped these ladoos with some silver coated elaichi and supari from Dizzle brand but it is totally optional.

Hope you would like this Paan Coconut Ladoos recipe. Do share with us your experience here in comments or on our Facebook page of KPRH.

YouTube Video Link :

List of Ingredients: (Makes 12 pieces)

  • Condensed Milk-200 grams
  • Dessicated Coconut powder-2 & 1/4 cups
  • Paan (Betel) leaves-6
  • Gulkand- 1/2 cup
  • Ghee-1 tsp
For garnishing: (Optional)

  • Supari/Elaichi- 10-12 pieces

Steps To Prepare:

Wash the paan leaves well. Dry it over a kitchen towel. Add paan(betel) leaves and condensed milk in a mixer and blend them form a even mix.  Keep it aside.
In a heavy bottomed or non stick pan, dry roast 2 cups of desiccated coconut powder on low flame till it release its aroma. It takes roughly 3-4 minutes. Please note we are saving 1/4 cup of coconut powder for later on. Switch off the flame.

Add paan & condensed milk blend (which we prepared in step1) to it. Mix well.

Transfer this mixture in another bowl and let it cool down.

Rub some ghee on your palms. Take a small lemon sized portion of this mix and roll a ball out of it. Flatten it on your palms and place 1 tsp of gulkand on it.
Then bring over the flat edges over this gulkand and again roll it into a smooth ball. Repeat this process for remaining mix.

Roll these ball gently in desiccated coconut powder.
Garnish it with some supari or Elaichi but it is totally optional. Delicious Paan Ladoos are ready!! :)
Check out its YouTube video below:
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