Monday, 11 November 2013

Rumali roti/ Zero oil roti - Homestyled

   Those soft, thin roti's you order at restaurant is not so tough to make at home.

  Name originating from 'rumal' meaning Kerchief in Urdu is an combination of maida and wheat flour and is cooked on inverted griddle/tawa/kadaai.  After cooking, these are folded in four and is served hot with sizzling mughalian curries.  Here, I used lesser maida than original composition ie one parts of wheat flour with 1/4 part of maida.  Rotis thus obtained were super-soft and much to my surprise stayed soft for more than six hours.  And most interesting fact is that these are zero-oil rotis, so go ahead and give an try, for you are sure to get praised :)

Restaurent styled Murgh makhani

Murgh makhani or Chicken butter masala originating from Punjab, is an tempting, rich and mild chicken gravy.  Loaded with khoya, cream and cashew paste,  these are heavy to stomach and delight the mind instantly. The dried kasoori methi leaves are also added along with cream/milk to top-up the flavor.  If you have any guests turning in or if it is one of your special occasions, this dish is an must-try. 

They look lovely,isn't it?? Got the red colour from degi mirch masala.   Chicken, marinated in curd and other spices is pan-friend, cooked on kadaai with onion, garam masala, khoya, cream and cashews.   But don't hesitate to make them  due to richness and high priced ingredients.  Check out my home-made khoya recipe here  Interestingly, here I used an quick version of khoya.  In an vessel with 1/4 cup of milk powder, I stirred in 11/2 tsp of hot water and  got an instant-form of doughy khoya, roughly around 1 tbspn.  I used them in this preparation. 

 And replacing cream, I used full fat milk.  (using low fat milk also is not an problem)  Also, lastly added green chillies for an spicy murgh makhani (which traditionally remains mild).  You can avoid them if you want creamy, non-spicy type.

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