- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
-
DAl / Lentils - Index
>
- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
- Maa Ki Kali Dal
- Dal Makhani
- Masoor Dal
- Moong dal with spinach (Palak with moong dal)
- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Maharni Dal (Black urad, chana Dal & kidney beans mixed)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
- Urad Dal (white urad dal)
- White Urad and chana Dal mix
- Whole Green Moong Dal
-
DAl / Lentils - Index
>
- Beans
- Rice and Pulao's - Index
-
About rice and pulao
>
-
Rice and pulao's
>
- Rice and Pulao's - Index
- Chicken Biryani
- Shrimp Biryani
- Rice with caramelized browned onions
- Vegetables and paneer Biryani
- Boiled white rice
- Boiled white rice
- How to cook rice on stove
- How to cook rice on stove
- Arhar Dal with rice khichdi (Toor dal khichdi)
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
- Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Maa ki dal ki khichdi (whole urad dal khichdi)
- Sabudana Khichdi (Tapioca pearls)
- Muttar paneer pulao (Rice with green peas and cheese)
- Muttar pulao (Rice with green peas)
- Pulao with cauliflower, green peas and potatoes
- Vegetabale Pulao
- Tamarind Rice (Imly rice)
-
Rice and pulao's
>
-
About rice and pulao
>
- Meat Dishes - Index
-
Meat Dishes
>
- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
- Beef Keema with Spinach
- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
- Beef with Spinach Curry
- Butter Chicken (Murg makhani)
- Chicken Curry
- Chicken Kebabs
- Chicken Keema with spinach
- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
- Chicken Shami kebabs
- Chicken korma
- Chicken Frankie (wrap)
- Chicken tikka Masala
- Chicken with spinach curry (chicken saag)
- Palak Gosht (Beef with Spinach Curry)
- Chicken Saag (Chicken with spinach curry)
- Tandoori chicken
-
Meat Dishes
>
- Kati Roll
- Paneer dishes - Index
- About paneer
- Paneer dishes - Index
- How to make Paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
- Muttar paneer (paneer with green peas)
- Paneer Curry
- Paneer tikka (Barbecued Paneer Kebabs)
- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
- Paneer Frankie (wrap)
- Paneer tikka masala
- Shahi paneer
- Tandoori Paneer Tikka Kebab
- Kofta - Index
- Vegetable dishes - Index
-
Vegetable dishes with gravy
>
- Vegetable dishes - Index
- About the Vegetables dishes
- Arbi with gravy (Taro roots)
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
- Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
- Aloo wadiyan (Potatoes with urad dal wadiyan)
- Besan Kadhi
- Bharwa aloo (Stuffed potatoes)
- Dum Aloo (Potato curry)
- Egg curry (Ande Ki curry)
- Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
- Sarson Ka Saag
- Spinach with mushrooms
- Stuffed cabbage rolls curry (Bandh gobi ki rolls)
- Palak Mushroom curry (Spinach with Mushroom curry)
- Punjabi Kadhi (Besan pakoda kadhi)
- Pyaz ki Aloo (Potatoes with onion curry)
-
Vegetable dishes with gravy
>
- Vegetables side dishes - Index
-
Vegetables Side dishes (sukhi sabzi)
>
- Vegetables side dishes - Index
- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
- Aloo methi ki sabzi (Potatoes with fenugreek leaves)
- Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
- Aloo Muttar masala
- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Eggplant Bharta- Indian Roasted Banigan Ka Bharta
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Baingan (Stuffed Eggplants)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
- Karela Bharwa with masala (stuffed Bitter Melon)
- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
- Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
- Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
- Masala Turaii (Zucchini with Masala)
- Turai ki sabzi (zucchini)
-
Vegetables Side dishes (sukhi sabzi)
>
- Salad - Indian salads
- Salad - Indian salads Index
- Kala Chana Salad - Indian Black Chickpea salad
- Cabbage salad - (Indian spicy Cabbage salad)
- Fruit salad - Indian spicy fruit salad
- Chickpea Salad - Indian spicy chickpea salad
- Corn Salad - Spicy Indian Corn Salad
- Kachumber Salad - Indian Cucumber, Onion & Tomato salad
- Mixed Bean Salad - Indian Mixed Bean Salad
- Sprouted Green Moong Salad - (Indian recipe)
- Quinoa Salad with Strawberries, Blueberries and Grapes
- Popular Indian Sweet dishes- Index
-
Desserts .. Popular North Indian sweets
>
- About Indian desserts
- Indian sweet dishes - Index
- Almond burfi (Badam Ki Burfi)
- Almond Halwa
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi or Boondi Ladoo
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Cashew burfi (Kaju burfi, Kaju katli)
- Coconut Burfi (Nariyal Ki Burfi)
- Gujia
- Gulab jamun
- Gluten free Gulab Jamun
- Kala Jamun
- Kheer (Rice pudding)
- Lauki Ka Halwa (Bottle gourd Halwa)
- Makhanna Kheer (Puffed lotus seeds pudding)
- Rasugalla
- Rasgulla
- Rasmalai
- Rasmalai
- Sabudana Kheer (Tapioca Pudding)
- Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
-
Desserts .. Popular North Indian sweets
>
- Snacks and chaats - Index
-
Snacks and Chaats
>
- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
- Fruit Chaat - Indian spicy Fruit chaat
- Kala chana chaat- Indian Black chickpea chaat
- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
- Besan Ka Dokhla (Gram flour dokhla)
- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
- Urad Dal and Rice Dokhla
- Gol Gappa (Pani Puri)
- Dosa
- Dosa aloo masala for dosa stuffing (Potato Dosa masala)
- Rava Dosa
- Sambher
- Idli
- Rava Idli (Sooji or Cream of wheat idli)
- Rava Masala idli (Masala idli)
- Hariyalli tikki or Hara bhara kebab
- Mathri (Crispy salty crackers)
- Gluten Free Mathri (Crispy salty crackers)
- Medu Vada
- Vegetable Cutlets (Mixed vegetable cutlets)
- Moong Dal Cheela (Moong dal pancake)
- Namkeen paras (Cispy salted crackers)
- Aloo pakoras (Potato fritters)
- Cauliflower pakora (Gobi ka pakora)
- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
- Potato Cutlet
- Potato paneer tots
- Roasted cauliflower
- Tandoori Gobi (Tandoori Cauliflower)
- Sabudana, Aloo Vada (Tapioca cutlet with potato)
- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
- Uthappam (Rava Uthappam) (Pancake)
-
Snacks and Chaats
>
- Chutneys
- Raita (Yogurt)
- Raita (Yogurt) - Index
- About raita and Yogurt
- Aloo, Dhai ka raita (yogurt with potatoes)
- Boondi ka raita (yogurt with boondi)
- Gajar ka raita (Yogurt with carrots)
- Kheera ka raita (Yogurt with cucumber)
- Lauki ka raita (Yogurt with lauki)
- Pudina ka raita (Yogurt with mint leaves)
- Palak ka raita (Yogurt with spinach)
- Yogurt with green onion, cucumber and tomatoes
- Breakfast dishes - Index
- Indian Breads (Roti, Paratha, poori)
- Indian Breads - Index
- About Indian Breads
- ROTI:
- Roti - Index
- Chapattis (Pulkha or Roti)
- Bajra ki Roti (Millet flour)
- Besan ki roti with onions (Gram flour roti)
- Lachha roti (Spiral Layered roti)
- Makai ki roti (Corn flour roti)
- Methi ki roti (Roti with Fenugreek leaves)
- Roti with Layers (Paratdar Roti)
- Roomali roti
- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
- Besan ka paratha (Gram flour paratha)
- Gobi ka paratha (Cauliflower stuffed paratha)
- Lachha paratha (Spiral layered paratha)
- Layered Paratha (Paratdar Paratha)
- Makai ka paratha (corn flour paratha)
- Methi Ka Paratha (Paratha with Fenugreek leaves)
- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
- Muttar Ka paratha (Paratha with green peas)
- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- How to make Paneer at home (step by Step)
- Cooking measurement conversion
- Measurement Converter
Roomali roti
Roomali roti is thin
large bread from the northern part of India and an important part of Mughlai
cuisine. The word roomal means handkerchief, and the name roomali roti means
handkerchief bread and the fact is it is very thin and usually served folded like
a handkerchief. Roomali roti is usually served with meat dishes or Kebabs.
Roomali roti is made with a combination of whole wheat and all-purpose flour
dough which is kneaded with milk. Then small portion of dough is rolled out as thin and as large as possible
then it is cooked over inverted tawa. Roomali roti is larger in size than any normal
chapatti or roti and it is perfect not only meat dishes but for making
Frankie’s or kathi rolls
Ingredients:
1 Cups of whole wheat flour
1 Cup all purpose flour (Maida)
½ Teaspoon baking powder
2 Tablespoons of vegetable oil
1 Teaspoon of salt or to your taste
¾ to 1 cup of warm milk or as required
for making the dough
Cooking measurement conversion
Measurement converter
1 Cups of whole wheat flour
1 Cup all purpose flour (Maida)
½ Teaspoon baking powder
2 Tablespoons of vegetable oil
1 Teaspoon of salt or to your taste
¾ to 1 cup of warm milk or as required
for making the dough
Cooking measurement conversion
Measurement converter
Direction for making the dough:
1. Add the whole wheat flour, all purpose flour,
baking powder, salt and oil in a mixing bowl
and mix.
2. Add a little milk at a time and mix it with flour
in a rotating motion from the center of the bowl
to outward until it form a dough and it cleans the
sidesof the bowl, knead it for few minutes, until
the dough become soft, smooth & elastic, and
the just right rolling consistency. Dough should be soft so that it can be rolled
easily.
3. Knead the dough with wet hands make a ball, then cover it and keep it aside
for at least half hour. Dough maker or food processor could be use to make the
dough.
1. Add the whole wheat flour, all purpose flour,
baking powder, salt and oil in a mixing bowl
and mix.
2. Add a little milk at a time and mix it with flour
in a rotating motion from the center of the bowl
to outward until it form a dough and it cleans the
sidesof the bowl, knead it for few minutes, until
the dough become soft, smooth & elastic, and
the just right rolling consistency. Dough should be soft so that it can be rolled
easily.
3. Knead the dough with wet hands make a ball, then cover it and keep it aside
for at least half hour. Dough maker or food processor could be use to make the
dough.
Directions for making the roomali roti:
1. Invert a heavy cast iron griddle looks like a wok or a frying pan looks like a
wok over burner and heat on medium heat. Griddle should be very hot to make
roomali roti.
2. Take some extra flour in a plate for dusting.
3. Clean the kitchen counter to roll the roti (you may not have large rolling board
to rollroomali roti and it is easier to roll large roti over the counter)
4. Knead the dough with wet hands for a minute, and then roughly divide the
dough into 8 equal parts without forming into the balls.
1. Invert a heavy cast iron griddle looks like a wok or a frying pan looks like a
wok over burner and heat on medium heat. Griddle should be very hot to make
roomali roti.
2. Take some extra flour in a plate for dusting.
3. Clean the kitchen counter to roll the roti (you may not have large rolling board
to rollroomali roti and it is easier to roll large roti over the counter)
4. Knead the dough with wet hands for a minute, and then roughly divide the
dough into 8 equal parts without forming into the balls.
5. Now dust your hands with the flour and take a portion of the dough and roll it
in between your palms into a ball. Place the ball of dough into the flour and
press flat, dusting both sides.
6. Sprinkle some flour over the counter where you are going to roll the roti, now
place the dough on the counter and with the help of a rolling pin (Belan) roll
into a 10” to 12”circle or as you prefer, keep dusting as required. Roti should
be very thin and large enough so that it can be folded like handkerchief. It
takes little practice to roll thin and large roti.
in between your palms into a ball. Place the ball of dough into the flour and
press flat, dusting both sides.
6. Sprinkle some flour over the counter where you are going to roll the roti, now
place the dough on the counter and with the help of a rolling pin (Belan) roll
into a 10” to 12”circle or as you prefer, keep dusting as required. Roti should
be very thin and large enough so that it can be folded like handkerchief. It
takes little practice to roll thin and large roti.
7. Now pick the roti, pat in between your hands to shake off the excess flour.
8. Place the roti carefully over the inverted hot tava (griddle), immediately you
will see bubbles forming on the roti, let it cook for about 30 to 40 seconds then
turn it over and cook other side for additional 30 to 40 seconds. If the roti
sticks to the tava, it means it is not hot enough, if it burn or get to dark quickly
it means it is too hot, adjust the heat accordingly. The whole process of
cooking roti takes less than 1 minute.
9. Once both side of the roti are cooked and you see black or brown spots on both
side of the roti then with the help of the tongs (chimta) lift the roti off the tava
and slap it lightly over the cooking board to take the flour out.
8. Place the roti carefully over the inverted hot tava (griddle), immediately you
will see bubbles forming on the roti, let it cook for about 30 to 40 seconds then
turn it over and cook other side for additional 30 to 40 seconds. If the roti
sticks to the tava, it means it is not hot enough, if it burn or get to dark quickly
it means it is too hot, adjust the heat accordingly. The whole process of
cooking roti takes less than 1 minute.
9. Once both side of the roti are cooked and you see black or brown spots on both
side of the roti then with the help of the tongs (chimta) lift the roti off the tava
and slap it lightly over the cooking board to take the flour out.
10. Roomali roti is cooked very lightly and quickly so that it stays soft. Make
sure that you do not keep the roti very long on the griddle otherwise it will
dry out and become like papad.
11. First fold the roti in half and form a semi circle, then fold the semi circle in
half to form a triangle like the handkerchief. Immediately wrap the roti in the
aluminum foil or a towel so that it does not dry up.
12. Serve roomali roti immediately hot otherwise it will become dry and hard.
sure that you do not keep the roti very long on the griddle otherwise it will
dry out and become like papad.
11. First fold the roti in half and form a semi circle, then fold the semi circle in
half to form a triangle like the handkerchief. Immediately wrap the roti in the
aluminum foil or a towel so that it does not dry up.
12. Serve roomali roti immediately hot otherwise it will become dry and hard.
Tips:
1. If you do not have an inverted griddle then take a wok
like frying pan and turn it upside down and place it over
the stove on medium heat.
2. If using cast iron griddle the roti tend to stick on the pan,
to prevent that take some water and mix some salt and
springkle salt water over the pan, then place the rolled
roti over and cook.
3. If you wish you can make roomali roti in smaller size and cook on regular
griddle.
1. If you do not have an inverted griddle then take a wok
like frying pan and turn it upside down and place it over
the stove on medium heat.
2. If using cast iron griddle the roti tend to stick on the pan,
to prevent that take some water and mix some salt and
springkle salt water over the pan, then place the rolled
roti over and cook.
3. If you wish you can make roomali roti in smaller size and cook on regular
griddle.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Chapati (Pulkha or roti) Chicken seekh kebabs
Lachha roti (Sprial layers) Chicken frankie (Chicken wrap)
Makai ki roti (Corn flour roti) Paneer frankie
Beef seekh kebabs Beef curry wrap
Chapati (Pulkha or roti) Chicken seekh kebabs
Lachha roti (Sprial layers) Chicken frankie (Chicken wrap)
Makai ki roti (Corn flour roti) Paneer frankie
Beef seekh kebabs Beef curry wrap