Koki…A savory cookie-like flatbread from Sindhi cuisine

Hindi Video

 

Ingredients:

  1. Whole wheat flour ( Gheun ka atta) 2 cup/500 gm
  2. Gram Flour (Besan) 2 tbsp
  3. Salt 1 tsp or as per taste
  4.   Ajwain (carom seeds)  1/3 tsp
  5. Red Chilli Powder (as per taste)
  6. Coriander Powder 1 heaped tsp
  7. Cumin Seeds (Jeera) 2 tsp
  8. Turmeric Powder (haldi) 1/5 tsp (optional)
  9. Dry Pomegranate Powder (Anardana powder) 1 tsp…Add spices of your choice…like chaat masala, garam masala, black pepper powder
  10. Dry fenugreek leaves (roasted) 1 tsp
  11. Oil/Ghee 3 tbsp
  12. Green chilllies chopped 11/2 tbsp or as per choice
  13. Coriander leaves washed and chopped 3 tbsp
  14.  Chopped Onions 1 cup
  15. Water as required. I used 230 ml water

Note: Koki has a crumbly cookie-like texture. Signature style of making koki is rolling twice, and cooking twice on the tawa, so that it is cooked properly and yet can be made thick

 

Method:

  1. Mix all ingredients except water. Cover bowl with a lid and let rest for 5 minutes.
  2.  Add water and bring together the flour and water into a stiff dough. To ensure the crumbly cookie-like texture of koki,  DO NOT knead the dough.koki shot 2
  3. Divide the dough into 6 balls (or as desired). DO NOT rest the dough, else the texture will come out like a paratha.koki shot 3
  4. Set a thick bottomed tawa to heat at medium.
  5. Roll a ball of dough into a thick disc.koki shot 4
  6. Make sure tawa is a little more than warm, not very hot.
  7. Apply some oil on the tawa.
  8. Transfer rolled disc to tawa.
  9. Cook it on each side for 10-15 seconds. No brown spots on disc at this stage.koki shot 5
  10. Remove this disc on to a plate and crush the disc to form a ball.koki shot 6
  11. Roll this new ball into a thick disc (now a little bigger than the first time). Note, koki is rolled thicker than a stuffed paratha, and hence needs to be cooked twice to ensure complete cooking. This new disc will be crooked at the circumference since a partially cooked dough ball has been rolled out again!
  12. Transfer this rolled disc to the tawa, and cook at low-medium heat
  13. After a minute, mark cuts in the koki with a knife, for even distribution of heat.koki shot 10
  14. Once the bottom side is partially cooked, flip koki and mark cuts with a knife.koki shot 11
  15. Apply oil/ghee and fry koki on both sides.koki shot 1
  16. Enjoy with curd or buttermilk,  roasted papad, pickle, tea/coffee or any curry of your choice!IMG_5276 new 2IMG_0439 new
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Sweet Edible Roses (Golap Pitha)

Hindi video

Sweet Edible Roses! Golap Pitha from the Bangla cuisine

Ingredients (makes 10 roses):

For dough
All purpose flour (Maida) 1 cup (little less than 150 g)
Milk (11/4 cup) (310 ml)
Salt (a pinch)
Sugar (1 tbsp)
Desi ghee ( 2 tsp)

For sugar syrup
Sugar ( 2 cups)
Water ( 1 cup)
Cardamom powder( Ilaichi powder) 1/4 tsp

Method:
1. Set a non-stick pan to heat at medium.
2. Add milk, salt, sugar, desi ghee. Stir till milk gets warm and ghee melts.
3. Stir in maida. Keep stirring till it becomes dough like (happens very quick)
4. Transfer to a mixing bowl. Allow to get warm. Knead for 8-10 minutes till dough becomes smooth.
5. Cover with a lid and let rest for 10 minutes.
6. Take a ball of dough, roll it out like a roti, and cut smaller circles. The circles shrink a little inwards by the time you assemble since maida has elasticity, so make decent sized smaller circles.
7. To make a rose, overlap 3 small circles and pinch at the center. Cut the three circles (only outside the pinched part). Mark 3 cuts so that the circles are divided into 9 equal portions. These will form the petals of the rose.
8. To make the center, cut a small rectangle and roll it into a small cylinder. Make centers for all roses.
9. Shape these cut circles into a rose as shown in the video.
10. Fry at low to medium heat.
11. Also keep the sugar syrup ready by melting sugar in water and thickening it a little. Do NOT cook syrup to thread consistency.
12. Immerse the fried roses while still hot in to warm syrup. Let sit in syrup for 30 minutes.
Take out the roses on to a plate. Enjoy with your loved ones!!

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Falooda Sev/ फालूदा सेव

Hindi video

English video

Ingredients:

Corn starch/corn flour/arrow root (1/2 cup)

Water (2 cup+ for setting the sev)

Food color (optional, few drops)

Sugar(optional)(5 tsp)

Preparations before cooking:

1. Set the attachment with smallest size of holes in the sev maker. Grease the sev maker and put aside.

2. Set a wide bowl ready with ice cubes and cold water. Store the bowl in refrigerator till ready to make sev (if kitchen is very hot).

Method:

1. Mix corn starch and sugar.

2. Mix water slowly to form a solution.

3. Set a wide non stick pan to heat at low-medium.

4. Cook the solution till it becomes translucent and gel-like.

5. Immediately transfer to sev maker.

6. Make sev in ice-cold water.

7. Transfer to refrigerator for at least half an hour or until the sev is set.

Enjoy in desserts like rabdi falooda,  Ice-cream falooda,  kulfi falooda, custard, parfait, fruit cream etc.

Let your creativity flow!

Check out these interesting recipes to make falooda!

Recipe for Rabdi Falooda at

Recipe for Kulfi falooda

 

समां के चावल की soft and juicy रोटी …flatbread made with samo seeds

Ingredients: (for 24 rotis)
Samo seeds (2 cups)
Water (5 cups)
Salt (2 tsp)
Oil (1 1/2 tbsp + for making flatbread on griddle)
Potatoes (boiled, peeled and mashed) (3)

Method:
1. Wash sama rice thoroughly with water.
2. Transfer to a microwave safe bowl.
3. Add water and salt.
4. Microwave at 100% power for 5 minutes. Give it a mix.
5. Microwave for 10 minutes at 80% power. The mix should look crumbly now. If need be, microwave for a few more minutes (each microwave is different, so timing may vary).
6. Allow it to cool.
7. Add oil and mashed potatoes and knead very well.
8. Divide into equal sized balls.
9. Roll each ball into a disc of 1mm thickness and 3-4 inches diameter, exactly the way you roll makki ki roti or kuttu ke aate ki roti ( check video for tips on easy rolling)
10. Cook on both sides, at medium to high heat.
Enjoy with potato curry or any curry of your choice.

To view this video in English,

Sesame coated sama rice cutlets/ Vrat recipe

 

To view video in English, check out

Ingredients:

Samo seeds( sama rice) 1/2 cup

Water (1 cup)

Sesame seeds(20 gm)

Potatoes(boiled and peeled)(2)

Paneer(Indian Cottage Cheese) 100 gm

Cilantro leaves(few)

Salt(1 1/4 tsp)

Red Chilli Powder( 3/4 tsp)

Black Pepper powder( 1/4 tsp)

Nuts(optional)

Recipe:

1. Wash the sama rice thoroughly with water and transfer to a big microwave safe bowl. 2. Add water to the rice and microwave for 5 minutes at 80% power.

3. Give the rice a good mix and microwave for another 5 minutes at 80% power.

4. Allow the boiled rice to cool down enough so that you can knead a dough.

5. Grate in the potatoes and paneer. Add chopped cilantro leaves, salt and the spices and nuts (if using).

6. Knead the mix into a smooth dough and shape cutlets as desired.

7. Set the oil to heat at medium.

8. Roll the cutlets onto a bed of sesame seeds.

9. Fry the cutlets at low to medium heat. Enjoy with ketchup, chutney or dip of your choice!

Bread and apple से बनायें एक नए तरीके की स्वीट डिश / Bread Apple Pie Pockets

 

To view this video in English, check the video below

Quick apple Pie pockets for those sweet cravings! Make your choice between fried and baked pockets. Crisp and crunchy pockets with warm spiced apple filling No need to knead!

Ingredients: For 9 Fried/ 12 baked Apple pie pockets

Apples 2 large,

Lemon Juice (2 tsp)

Cinnamon Powder (3 tsp)

Nutmeg Powder (1 1/2 tsp)

Cloves (3)

Butter (2 tbsp)

Sugar (7tbsp or as desired)

White bread slices (9 for fried version)(12 for baked version)

Oil for frying

Water (as required)

METHOD: For fried version

1. Wash, peel, and chop the apples into small cubes. Toss apple cubes with 2 tsp lemon juice.

2. Set a pan to heat at medium.

3. Transfer apple cubes, butter, cinnamon powder, brown sugar, cloves, nutmeg powder. Mix everything.

4. Allow apples to cook till tender (about 10 minutes).

5. Transfer the apple mix to another bowl and cool down.

6. Trim away crusts of the bread slices.

7. Using a rolling pin, flatten each bread slice. Cut each slice into 2 pparts, one slightly larger than the other. 8. Transfer a portion of the cooled down apple mix on to the smaller piece of slice. remember to remove the whole cloves. 9. Apply little water on the edges of the cut slices. 10. Cover the smaller piece with the larger piece, and seal from all sides by pressing firmly but gently. 11. Trim away the extra edges.Apple pie ready to be fried. 12. Prepare all pockets as stated above. 13. Heat oil at medium. 14. Once oil is ready, reduce heat to between low and medium. 15. Drop in the pockets in the hot oil, and fry till both sides are golden. Enjoy hot apple pie pockets, with a crunchy crisp crust filled with a warm syrupy spiced apple filling.

 

FOR BAKED VERSION: 1. Pre-heat oven at 450 deg F, or 232 deg C 2. Prepare a baking tray by covering with aluminium foil. 3. Trim, flatten and cut bread slices as for the fried version. 4. Prepare the filling same way as earlier,(do not add cloves) but DO NOT COOK IT. 5. Prepare apple pie pockets exactly as earlier. 6. Mark slits so that the pockets do not burst in the oven. 7. Spray the foil on baking tray with a non-stick spray and transfer the apple pie pockets. 8. Set the tray in the oven and bake for 10 minutes. 9. Brush the pockets with little butter for some glaze. 10. Bake further till the pockets become golden. ( I baked for a total of 18 minutes, but each oven is different. Keep a constant watch after 10 minutes)

Flaky Multilayered Lachha Pheni Paratha

Ingredients: (for 3 parathas)
Whole wheat flour (1/2 cup/ 80 g) + 1 1/2 tbsp
All purpose flour (1 cup/ 120 g)
Salt (1 tsp)
Sugar (2 tsp)
Lukewarm water (as required)
Desi Ghee (3 tbsp) + for frying
Oil (as required)

Method:
1. Mix together whole wheat flour, all purpose flour, salt and sugar.
2. Knead a dough, not very soft and not very hard either.
3. Refrigerate the dough in air-tight container for 30 minutes.
4. Knead again and divide the dough in 3 equal sized balls. Make a paste of 3 tbsp whole wheat flour and 1 1/2 tbsp desi ghee.
5. On a flat, clean, scratch proof surface, roll out a ball of dough (first with hands, and then with rolling pin), in to a big thin sheet.
6. Smear 1/3 of the paste on to the sheet.
7. Using a knife or a pizza cutter, cut the sheet along the length in to very thin strips.
8. Roll the strips one over the other, with the help of a spatula.
9. Now roll this long log of strips into a loosely packed ball (the way traditional lachha paratha is rolled)
10. Roll out this ball into a thick disc.
11. Transfer this disc on to a hot tawa, cook from both sides and fry in desi ghee.
Enjoy pheni/sevaiyan lachha paratha with spiced yogurt, or curry of your choice, or just by itself with a cup of tea/coffee!