'Breads' ↓

All Bread varieties like Roti, Naan, Chapathi, Kulcha and other fry bread types of Indian cooking are featured here. Dishes that use batter like Dosa, Idli etc will also be posted

I just can’t get enough of cooking videos!

They are much more easier to follow than a printed recipe but the problem is it requires a relatively fast internet connection and many people might not just like the idea of watching a video.

There are two videos below that tell you how to make Chapati or
the commonest version of the Indian bread.

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Thanks to Mr Makarand Dhuri for this wonderful recipe! “This is a very simple Garlic Bread recipe. We tried this at our home and it turned out a delicious one. It does not require French loaf bread, no need of oven. Just the regular sandwich bread, and the non-stick pan does the job of the oven.”

Ingredients:

Sandwich bread – 8 slices
Butter – 2 tablespoons
Cheese – 4 cubes
Garlic – 10 to12 cloves
Coriander Leaves – 4 to5 strands (leaves separated)
Black Pepper powder – ½ teaspoon
Cumin powder – ¼ teaspoon
Salt to taste

Method:

Take 2 tablespoons butter in a bowl. Peel 10 – 12 garlic cloves and crush them to paste form. Chop the coriander leaves finely. Add the garlic paste, coriander leaves, pepper powder, cumin powder and salt to the butter. Mix the ingredients thoroughly. Freeze the mixture overnight.

Next day, remove the butter from the refrigerator and allow it to mellow for approximately an hour.Spread the butter evenly on only one surface of all the 8 bread slices.Place the bread slices as one on top of each, with the butter surfaces facing each other.

This makes 4 sandwich types of two bread slices each.Grate cheese cubes on top of each of them. Heat the non-stick frying pan on slow heat.Place the sandwich on the pan and cover it with a plate big enough to cover the pan, so that vapors do not escape through.
Remove after about 60 to 90 seconds.

 Ingredients

• 1 cup Parboiled Rice
• 2 cups Raw Rice (extra long grain )
• 3/4 cup Urad dal
• A handful of Cooked Rice
• 2 tablespoons of Aval (Poha)
• 1 teaspoon methi seeds
• Salt to taste

Method:

Wash all the ingredients except the cooked rice and salt. Soak them in water for atleast 5 hours. dd the cooked rice and grind to a smooth paste with the required amount of water. Add the required salt. Cover and keep aside for at least 10 hours to ferment.

Then mix the batter thoroughly. Take a laddle full of batter and spread on a medium hot tawa to a thin layer quickly. Rest is the same as you do for any ordinary dosa. When spreading the batter if by chance you see that some parts of the already spread area of the dosai is thick do not try to respread it to be thin.This will spoil the crispy nature of the dosai.

Serve this crispy hot Dosa with Coconut Chutney or tomato Ketchup..

More Dosa Recipes 

Thanks to Ramya from Culinary Gems for this exquisite recipe

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The Essentials:

Saffron strands-1/4 tsp
Milk - 2 tbsp for soaking saffron strands
chappatti flour- 100 gms
Ghee 1/2 tsp

The Formula:

Frst soak saffron strands in milk preparably cold.Once saffron isully dissolved to get yellow colored milk.Pour into wheat flour.Knead dough gently.And then Add Ghee.Knead well to get enough soft and firm dough.

With a rolling pin,Roll out each ball on lightly floured rolling slab and plate.Brush ghee slightly.Cook on tava or griddle till slight brown specks are formed.Turn around to get the same. Done my rich roti- the Saffron flavoured.

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Rotis, Chapathis and more recipes at Indian food Kitchen Exclusive.

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We must admit that this is one of our very unique recipes on our site. This mixed vegetable Dosa recipe was sent in by Aparna from Doha, Qatar. Thanks to her…

Mixed Vegetable Dosa

For Batter:

Raw Rice 3 cups
Urad Dal 1 Cup
fenugreek 1/4 tsp

cooked rice one handful
or
aval one handful
salt to your requirement

for toppings

onion 1 medium finely chooped
Beans 6 nos finely chopped
carrot 1 no
capsicum 1 small
cabbage
1/2 cup finely shredded
green chillies 4 nos finely chopped
jeera 1 tsp
salt 1 tsp

Method:

Soak urad dal and raw rice separately for 8-10 hours or over night. Grind urad dal to smooth and keep aside.� Add cooked rice or aval to the raw rice and grind to slightly coarse. Mix both the batter to a thik consistency.

Splutter jeera in 1tbsp oil, and fry onion, beans carrot for few mins. Add capsicum, cabbage green chillies fry till it is well cooked. Do not add water, fry under low flame. Keep aside.

Heat the flat pan and simmer. pour a ladelful of dosa batter at the centre of pan and starting from the middle spread the batter till the edge of the pan in a circular movement. Keep the cosistency think on the pan. after a minute, leave a little bit of oil at the sides of the dosa and sprinkle fried vegetables generously on the dosa and let it cook under close lid for few minutes.� Reverse the dosa and leave it to get fried on the other side for few minutes. serve on the plate with butter and coconut chutney and raitha.

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Browse our site for more:

Dosa Recipes

Chutney Recipes

Deepa from Vellore, India sent us this easy to make Bread masala.

Verdict - Tried and tested (tasted)…..goes deliciously well with Rotis or eaten by itself!

Bread Masala

Sweetless Bread - 1 Loaf
Turmermic powder - 1 tbsp
Red Chilli powder - 1 tbsp (as needed )
Salt - (as needed)
Onions - 5
coriander leaves - (4 tbsp) finely chopped
tomatoes - 2 (medium sized)
Oil - 4 tbsp.
Green chillies - 2

Cut the bread into small pieces.Heat oil in the pan.  Fry chopped onions in the pan until it is transparent.  Add green chillies.  Add turmeric powder and chopeed tomatoes.  Fry until it forms as  a gravy.  Add salt and chilli powder.  Add a little watter and Add the bread pieces to the gravy.  Mix well and add coriander leaves to it.

Serve hot.

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Browse our site for:

Curries and Gravies

Rotis and Breads

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It’s been idlis recently at Indian food Kitchen lately and it doesn’t seem to stop! So here’s a special “Idli Burger” recipe that you can make with leftover idlis or for breakfast..

Idli burger

Ingredients:

• Idlis - 2 to 4
• Potato mixture (same as that of dosa) - 50 gms
• Mushrooms (blanched and sliced) - 100 gms
• Onions (sliced) - 30 gms
• Red chilli powder - 5 gms
• Salt to taste
• Turmeric powder - a pinch
• Oil - 5 ml

Cut the idli into three parts, as one does for pastries. Heat oil and saute onions till light brown. Add red chilli powder, turmeric powder, mushrooms and salt. On top of the middle half of the idli spread the potato mixture. Place the top part of the idli on it. On the bottom part spread the mushroom mixture and then place the above on it layering it as one does for sandwiches. Serve with coconut chutney.

More Idli recipes….