Spicy and crispy Roti

Spicy Roti
1 1/2 cups wheat flour
1/2 cups gram flour
1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
44
1/2 turmeric powder
2-3 pinches asafaetida
1/2 tsp each cummin / oregano seeds
finely chopped coriander
1 tbsp water
METHOD
Knead a slightly stiff dough, adding all above ingredients, cover with
wet cloth. Break off bits and make small potato
sized balls. Roll to 3-4
mm thickness. Roast on griddle (tawa) as for phulka. Or after brown
spots appear place direct on gas flame and puff,
with help of tongs.
Phulka also may be done similarly if puffing with cloth, feels
difficult. Apply ghee or butter and serve hot with
sweetened mango preserve
(chunda) or curds or jam

Spicy and crispy Roti

Spicy Roti
1 1/2 cups wheat flour
1/2 cups gram flour
1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
44
1/2 turmeric powder
2-3 pinches asafaetida
1/2 tsp each cummin / oregano seeds
finely chopped coriander
1 tbsp water
METHOD
Knead a slightly stiff dough, adding all above ingredients, cover with
wet cloth. Break off bits and make small potato
sized balls. Roll to 3-4
mm thickness. Roast on griddle (tawa) as for phulka. Or after brown
spots appear place direct on gas flame and puff,
with help of tongs.
Phulka also may be done similarly if puffing with cloth, feels
difficult. Apply ghee or butter and serve hot with
sweetened mango preserve
(chunda) or curds or jam

Spicy sabudana khichdi recipe

Spicy Garbanzo Bean Curry!

What’s your ideal breakfast?

What’s your ideal breakfast?

Will it be parathas, muesli or eggs for breakfast? Indrani Rajkhowa Banerjee explores options for the most balanced meal to start your day

TIMES NEWS NETWORK
CRAVING parathas for breakfast but the calorie content scares you off ? Or is rolling dough too cumbersome? For a generation on the go, breakfast, considered the most important meal of the day, has been lost in a flurry of “expert tips” doled out by health magazines and videos. It has no fixed timings and no fixed palate. If it’s muesli one day, it’s poori-sabzi the next. With so many do’s and don’ts, where do you look for advice? Although the preferred palate for breakfast remains Indian, inertia and health fads let convenience take precedence over health benefits.
We know the awful things a skipped breakfast can do to our body, but the question is of rustling up the ideal morning meal. One quick tip, say nutritionists, is to “strive for five”. Include at least five grams of fibre and five grams of protein in every breakfast. Here, your options are many. The markets are flooded with a variety of canned and packaged foods — from readymade poha to frozen hams and sausages. There’s nothing that you can’t have! However, some wise judgment on your part will help.
Most fitness experts and dieticians vouch for the goodness of a freshlychopped and cooked
morning meal over packaged food. Says Honey Khanna, nutritionist, Max Healthcare, “Packaged cereals have sugar granules, which can harm diabetics or weight watchers.”
Though Indians generally prefer to drink tea or coffee with the first meal of the day, a glass of canned juice is fast replacing traditional drinks. “Packaged juice,” according to Dr Sunita Roy Chowdhury, chief nutritionist, Rockland Hospital, “has empty calories; it consists of just sugar and water.”
Go for freshly squeezed juice. Even better is a bowl of freshly cut fruits, because fruits lose their fibre content when turned into juice. If you are a hardcore muesli and oats person, take a cue from actor and fitness expert Rahul Dev. His mom believes in serving homemade porridges which she roasts and grinds at home. When it comes to the traditional Indian breakfast, the general consensus is that it’s time-consuming, oily and fatty, but tasty! Restaurateur Shiv Karan Singh has an interesting observation, “Indians love to fill themselves. And not many can live without a hearty traditional breakfast, Indian or English. The newfound craving for cornflakes and sprouts is a fad created by the with-it generation.” Smart marketing by FMG companies can be one reason why interest in traditional Indian breakfast meals has dwindled, but when it comes to the ideal breakfast, south Indian snacks of idli-dosa-upma win hands down in the fat battle. High in protein and carbohydrates, while a morning breakfast of idli-sambar-chiku and coffee has 9.3 per cent protein content in it, the dosa-chutney-papaya-tea has 6.7 per cent proteins. Other suggestions are a glass of lassi with a bowl of sprouts or dalia-lassi-egg white combo. A healthy breakfast or nashta has been historically considered important to people in India. For ages,
north Indians have had roti and
parathas for their nashta, accompanied by pickles and curd, whereas
people of western India eat dhokla
and milk. South Indians mostly have idlis and dosas, generally accompanied by various chutneys served on a banana leaf. In the eastern parts, flat rice mixed with curd or milk and a dash of jaggery have been a staple diet.
T h e r e are also m a ny my t h s around breakfast. A common belief is that carbohydrates and proteins should not be mixed. But experts say a balanced meal must have a combination of both. Rahul Dev busts another myth, “Carbohydrates are not evil. They are harmful if taken at night, when the body rests, but as the only food for the brain, carbohydrates are a must for breakfast." Balancing carbohydrates (preferably from whole grains like chapatti, bread, oats, dalia, sooji, poha; fruit and vegetables) with some protein (milk, curd and sprouts) and a little fat will do a better job of staving off hunger until lunch.
Another mistake most Indians make, observes food expert Rupali Dean, is to have cereal with bread. “They do not realise that cereal is bread too! This increases the load of carbohydrates in the body. Also, two slices of bread do not make for a hearty English breakfast. It’s wholesome only if you have two slices of brown bread, egg poaches, sausages and milk,” she says. Beware of low-quality ‘brown’ bread, which actually is bread coated in caramalised sugar.
Try variations. Make stuffed chapatti instead of parathas. Use five grams of white butter or fresh cream instead of oil. Have it with dahi (protein) to balance the carbohydrate. For options, try chillas made with besan, sooji and lots of vegetables. Idli-sambar, poha, vegetable dalia and porridges are considered complete meals in themselves.
The idea is to mix both traditional and modern food for a calorie and time- conscious generation. Chef Rajesh Variyath of Radisson MBD, Noida. recommends recipes that are adaptable. “Look beyond idli-poha-dalia. Try pongal (rice boiled with vegetables) from Tamil Nadu, fluffy appams (rice pancakes) with potato stew from Karnataka and pesarattu (moong dal dosas) from Andhra Pradesh.”
It’s time to make room for experiments in the kitchen!
Food for thought
Breakfast accounts for about two-thirds of the day’s total calorie intake.
A glass of milk is not sufficient breakfast.
Papaya should never be had on an empty stomach. It is a laxative.
Drink water before breakfast, not along with it.
Fruits should be packed in between breakfast and lunch.
Mango and banana are the only fruits that can be had with meals, because they are easy to digest.

What’s your ideal breakfast?

What’s your ideal breakfast?

Will it be parathas, muesli or eggs for breakfast? Indrani Rajkhowa Banerjee explores options for the most balanced meal to start your day

TIMES NEWS NETWORK
CRAVING parathas for breakfast but the calorie content scares you off ? Or is rolling dough too cumbersome? For a generation on the go, breakfast, considered the most important meal of the day, has been lost in a flurry of “expert tips” doled out by health magazines and videos. It has no fixed timings and no fixed palate. If it’s muesli one day, it’s poori-sabzi the next. With so many do’s and don’ts, where do you look for advice? Although the preferred palate for breakfast remains Indian, inertia and health fads let convenience take precedence over health benefits.
We know the awful things a skipped breakfast can do to our body, but the question is of rustling up the ideal morning meal. One quick tip, say nutritionists, is to “strive for five”. Include at least five grams of fibre and five grams of protein in every breakfast. Here, your options are many. The markets are flooded with a variety of canned and packaged foods — from readymade poha to frozen hams and sausages. There’s nothing that you can’t have! However, some wise judgment on your part will help.
Most fitness experts and dieticians vouch for the goodness of a freshlychopped and cooked
morning meal over packaged food. Says Honey Khanna, nutritionist, Max Healthcare, “Packaged cereals have sugar granules, which can harm diabetics or weight watchers.”
Though Indians generally prefer to drink tea or coffee with the first meal of the day, a glass of canned juice is fast replacing traditional drinks. “Packaged juice,” according to Dr Sunita Roy Chowdhury, chief nutritionist, Rockland Hospital, “has empty calories; it consists of just sugar and water.”
Go for freshly squeezed juice. Even better is a bowl of freshly cut fruits, because fruits lose their fibre content when turned into juice. If you are a hardcore muesli and oats person, take a cue from actor and fitness expert Rahul Dev. His mom believes in serving homemade porridges which she roasts and grinds at home. When it comes to the traditional Indian breakfast, the general consensus is that it’s time-consuming, oily and fatty, but tasty! Restaurateur Shiv Karan Singh has an interesting observation, “Indians love to fill themselves. And not many can live without a hearty traditional breakfast, Indian or English. The newfound craving for cornflakes and sprouts is a fad created by the with-it generation.” Smart marketing by FMG companies can be one reason why interest in traditional Indian breakfast meals has dwindled, but when it comes to the ideal breakfast, south Indian snacks of idli-dosa-upma win hands down in the fat battle. High in protein and carbohydrates, while a morning breakfast of idli-sambar-chiku and coffee has 9.3 per cent protein content in it, the dosa-chutney-papaya-tea has 6.7 per cent proteins. Other suggestions are a glass of lassi with a bowl of sprouts or dalia-lassi-egg white combo. A healthy breakfast or nashta has been historically considered important to people in India. For ages,
north Indians have had roti and
parathas for their nashta, accompanied by pickles and curd, whereas
people of western India eat dhokla
and milk. South Indians mostly have idlis and dosas, generally accompanied by various chutneys served on a banana leaf. In the eastern parts, flat rice mixed with curd or milk and a dash of jaggery have been a staple diet.
T h e r e are also m a ny my t h s around breakfast. A common belief is that carbohydrates and proteins should not be mixed. But experts say a balanced meal must have a combination of both. Rahul Dev busts another myth, “Carbohydrates are not evil. They are harmful if taken at night, when the body rests, but as the only food for the brain, carbohydrates are a must for breakfast." Balancing carbohydrates (preferably from whole grains like chapatti, bread, oats, dalia, sooji, poha; fruit and vegetables) with some protein (milk, curd and sprouts) and a little fat will do a better job of staving off hunger until lunch.
Another mistake most Indians make, observes food expert Rupali Dean, is to have cereal with bread. “They do not realise that cereal is bread too! This increases the load of carbohydrates in the body. Also, two slices of bread do not make for a hearty English breakfast. It’s wholesome only if you have two slices of brown bread, egg poaches, sausages and milk,” she says. Beware of low-quality ‘brown’ bread, which actually is bread coated in caramalised sugar.
Try variations. Make stuffed chapatti instead of parathas. Use five grams of white butter or fresh cream instead of oil. Have it with dahi (protein) to balance the carbohydrate. For options, try chillas made with besan, sooji and lots of vegetables. Idli-sambar, poha, vegetable dalia and porridges are considered complete meals in themselves.
The idea is to mix both traditional and modern food for a calorie and time- conscious generation. Chef Rajesh Variyath of Radisson MBD, Noida. recommends recipes that are adaptable. “Look beyond idli-poha-dalia. Try pongal (rice boiled with vegetables) from Tamil Nadu, fluffy appams (rice pancakes) with potato stew from Karnataka and pesarattu (moong dal dosas) from Andhra Pradesh.”
It’s time to make room for experiments in the kitchen!
Food for thought
Breakfast accounts for about two-thirds of the day’s total calorie intake.
A glass of milk is not sufficient breakfast.
Papaya should never be had on an empty stomach. It is a laxative.
Drink water before breakfast, not along with it.
Fruits should be packed in between breakfast and lunch.
Mango and banana are the only fruits that can be had with meals, because they are easy to digest.

Spicy Papad Ka Paratha !!

Spicy Papad Ka Paratha

Preparation Time : 30 mins Cooking Time : 30 mins Serves / Makes : 9

Ingredients

9dal ke papad 1 tsp garam masala 1 tsp red chilli powder 2 tsp fresh green coriander chopped 1 tsp salt 2tbsp finely chopped onions 2 green chillies finely chopped 2 tbsp Butter 2 katoris wheat flour oil for frying papad and parathas

Method

fry papads in oil keep aside and crush them well then add finely chopped coriander,finely chopped onion,red chilli powder,salt, garam masala, mix it well and the stuffing is ready for delicious parathas. now seive the wheat flour,add oil or ghee i.e.moyan in it and mix well and then with warm water make soft dough out of it. make balls from the dough and roll them a little. put the stuffing in it and close it with hand . roll out parathas as thin as possible. cook on tawa with oil applied on both the sides.

User Comments & Tips

serve hot parathas with white or yellow butter or ghee and curds and achaar along with it.

Spicy Papad Ka Paratha !!

Spicy Papad Ka Paratha

Preparation Time : 30 mins Cooking Time : 30 mins Serves / Makes : 9

Ingredients

9dal ke papad 1 tsp garam masala 1 tsp red chilli powder 2 tsp fresh green coriander chopped 1 tsp salt 2tbsp finely chopped onions 2 green chillies finely chopped 2 tbsp Butter 2 katoris wheat flour oil for frying papad and parathas

Method

fry papads in oil keep aside and crush them well then add finely chopped coriander,finely chopped onion,red chilli powder,salt, garam masala, mix it well and the stuffing is ready for delicious parathas. now seive the wheat flour,add oil or ghee i.e.moyan in it and mix well and then with warm water make soft dough out of it. make balls from the dough and roll them a little. put the stuffing in it and close it with hand . roll out parathas as thin as possible. cook on tawa with oil applied on both the sides.

User Comments & Tips

serve hot parathas with white or yellow butter or ghee and curds and achaar along with it.

A spicy treat Jimmy Chew

A spicy treat Jimmy Chew,
Hindustan Times
New Delhi, June 03,
2010
First Published: 18:06 IST (3/6/2010)
Last Updated: 02:18 IST(4/6/2010)
Tears stream down my cheeks as I sit to write this review. No, I
haven't suddenly become more overtly passionate about food than I've
always been. It's because I've just come back after having the
spiciest, yet the yummiest meal ever.
A tryst with Jor Bagh market in South Delhi took me and a friend to
Purana Villa, a popular Indian eatery in the area, often recommended
for its Mangalorean or Konkani dishes. The place is not really fancy,
but it's neat and decent.
The décor is too simple considering its 'posh' Jorbagh address, with
the 48-seater laying the entire emphasis on food and service, both of
which score. The strangely tilted glasses on the table, that, at the
outset, give you an impression that you've got tipsy even before
you've started drinking, are quite amusing. Coming back to spices,
well, the pre-set table, apart from the usual chutneys, has a bowl of
large, friend green chillies wrapped in the most delicious spice
powder, so the stage for what is to come is set before you even order.
To be fair to the staff, they duly asked if we wanted our food very,
medium or less spicy, and we bravely chorused — very. Well then that's
exactly how it turned out to be. We started with Ambi and Murg Salad
(Rs 160), a beautifully decorated preparation of raw mango and chicken
salad served in papad cones.
The taste is great, but despite the generous portions, I would advise
you to go slow on the raw mango unless you want your throat to go for
a toss the next morning. The next starter turned out to be a real
star. Samundari Ratan (Rs 650), grilled jumbo prawns wrapped in a
spicy paste was truly excellent —
the humongous prawns being most succulent and well cooked. Apart from
the coastal fare, the restaurant, with a well equipped bar, has an
elaborate Mughlai and Awadhi menu. But a small, additional menu
stapled to the main, caught our attention. It was the 'quail' or
Bataer menu, a specialty of the place. Now, the exotic bird's meat is
quite a rarity in Delhi, so we ditched the usual Mughlai fare to order
for Bataer 65, a la the famous 'chicken 65', with many a folklore
about the origin of the fiery, spicy dish.
The batter fried quail looked fairly interesting but tasted a tad bit
over fried and dry. In hindsight, maybe a quail dish with Kashmiri or
Mangalorean gravy would've been a better choice. Trying to focus on
the quail, we ordered for yellow Dal Sultani (Rs 265) as accompaniment
and it tasted well, though one wished for a bit more tangy flavour.
The other main course, Machhi Curry (Rs 495), described in the menu
as 'home style' fish curry was good and fresh, but with a thick creamy
gravy, one wondered if it was really as home style as claimed. Too
full for dessert and after crying buckets post the delicious, spicy
treat, we headed out, promising ourselves that we shall be back
whenever in the mood to shed some more happy tears.

Where: Purana Villa,
4/172 Jor Bagh Market,
New Delhi
Tel: 011-24629207
Meal for two: Rs 2,000
Food: ***1/2
Decor: **1/2
Service: ****
Overall:***1/2

A spicy treat Jimmy Chew

A spicy treat Jimmy Chew,
Hindustan Times
New Delhi, June 03,
2010
First Published: 18:06 IST (3/6/2010)
Last Updated: 02:18 IST(4/6/2010)
Tears stream down my cheeks as I sit to write this review. No, I
haven't suddenly become more overtly passionate about food than I've
always been. It's because I've just come back after having the
spiciest, yet the yummiest meal ever.
A tryst with Jor Bagh market in South Delhi took me and a friend to
Purana Villa, a popular Indian eatery in the area, often recommended
for its Mangalorean or Konkani dishes. The place is not really fancy,
but it's neat and decent.
The décor is too simple considering its 'posh' Jorbagh address, with
the 48-seater laying the entire emphasis on food and service, both of
which score. The strangely tilted glasses on the table, that, at the
outset, give you an impression that you've got tipsy even before
you've started drinking, are quite amusing. Coming back to spices,
well, the pre-set table, apart from the usual chutneys, has a bowl of
large, friend green chillies wrapped in the most delicious spice
powder, so the stage for what is to come is set before you even order.
To be fair to the staff, they duly asked if we wanted our food very,
medium or less spicy, and we bravely chorused — very. Well then that's
exactly how it turned out to be. We started with Ambi and Murg Salad
(Rs 160), a beautifully decorated preparation of raw mango and chicken
salad served in papad cones.
The taste is great, but despite the generous portions, I would advise
you to go slow on the raw mango unless you want your throat to go for
a toss the next morning. The next starter turned out to be a real
star. Samundari Ratan (Rs 650), grilled jumbo prawns wrapped in a
spicy paste was truly excellent —
the humongous prawns being most succulent and well cooked. Apart from
the coastal fare, the restaurant, with a well equipped bar, has an
elaborate Mughlai and Awadhi menu. But a small, additional menu
stapled to the main, caught our attention. It was the 'quail' or
Bataer menu, a specialty of the place. Now, the exotic bird's meat is
quite a rarity in Delhi, so we ditched the usual Mughlai fare to order
for Bataer 65, a la the famous 'chicken 65', with many a folklore
about the origin of the fiery, spicy dish.
The batter fried quail looked fairly interesting but tasted a tad bit
over fried and dry. In hindsight, maybe a quail dish with Kashmiri or
Mangalorean gravy would've been a better choice. Trying to focus on
the quail, we ordered for yellow Dal Sultani (Rs 265) as accompaniment
and it tasted well, though one wished for a bit more tangy flavour.
The other main course, Machhi Curry (Rs 495), described in the menu
as 'home style' fish curry was good and fresh, but with a thick creamy
gravy, one wondered if it was really as home style as claimed. Too
full for dessert and after crying buckets post the delicious, spicy
treat, we headed out, promising ourselves that we shall be back
whenever in the mood to shed some more happy tears.

Where: Purana Villa,
4/172 Jor Bagh Market,
New Delhi
Tel: 011-24629207
Meal for two: Rs 2,000
Food: ***1/2
Decor: **1/2
Service: ****
Overall:***1/2

Spicy hot Yogurt Soup Recipes

Spicy Yogurt Soup Recipes
Ingredients :
1.5 cups natural yogurt, beaten
4 tbsp gram flour
1/2 tsp chili powder
1/2 tsp turmeric salt,
to taste 2-3 green chilies, finely chopped
4 tbsp vegetable oil
4 whole dried red chilies
1 tsp cumin seeds
3-4 curry leaves
3 garlic cloves,
crushed 2 inch pieces of fresh root ginger, crushed fresh coriander
leaves, chopped, to garnish
Method :
Mix together the yogurt, gram flour, chili powder, turmeric and salt
and strain them into a saucepan. Add the spicy green chilies and cook
gently for about 10 minutes, stirring occasionally. Be careful not to
let the soup boil over. Heat the oil in a frying pan and fry the
remaining spices, crushed garlic and fresh ginger until the dried
chilies turn black. Pour the oil and the spices over the yogurt soup,
cover the pan and leave to rest for 5 minutes off the heat. Mix well
and gently reheat for a further 5 minutes. Serve hot, garnished with
the coriander leaves. Serves 4-6
Sugar can be added to this soup to bring out the full flavor. For an
extra creamy soup, use Greek-style yogurt instead of natural yogurt.
Adjust the amount of chilies according to how spicy and hot you want
the soup to be.