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Festive Bites <br /> 1.7 Tortilla (Multigrain Millet Roti) <br /> Ingredients: Ragi(Finger <br /> Millet) flour, Pearl Millet (Bajra), Sorghum (Jowar) flour, Rice Flour, <br /> water, Oil, Salt, arified Bu <br /> Method: Mix all the ours. Boil water, salt and oil in a pot. Add the flour to boiling water. Mix and <br /> keep a lid on the pot for 10 mins. After 10 mins open it and let it cool. Once cool to touch knead it <br /> into a dough. Make balls and roll them into flat tortillas. Heat a griddle and cook them on both <br /> sides. Apply clarified butter. <br /> 1.8 Tortilla (Sun dried Fenugreek Roti) <br /> Ingredients: Whole Wheat Flour, Bengal Gram Flour,Yogurt, sun dried fenugreek leaves, ginger <br /> garlic paste, cumin coriander seeds powder, asafoetida, oil, turmeric powder, paprika, Salt <br /> Method: Mix all the dry dough ingredients in a big mixing bowl.Slowly add in the yogurt little by <br /> little and knead into a soft dough with yogurt. Make balls and roll them into flat tortillas. Heat a <br /> griddle and cook them on both sides. Apply clarified butter. <br /> 1.9 Tortilla (Sweet Sesame(Sweet Sesame Jaagery Roti) <br /> �$ Ingredients: Dough: Whole Wheat Flour,milk, saffron, salt, oil <br /> 0 c 0 ' <br /> , Filling: Grated Jaggery, ses s, white o s, Bengal Gram Flour, cardamom <br /> ��� powder, nutmeg powder, Clarified Butter <br /> Method: For the filling: Add sesame seeds to a medium pan, and roast on medium heat until <br /> they start to release the aromas. Reserve them in a bowl. In the same pan, add Bengal Gram <br /> Flour, and roast for a minute on low to medium heat. Reserve along with the roasted sesame <br /> seeds.Add poppy seeds to the same pan, and roast for 1 to 2 minutes on low to medium heat. <br /> Reserve with the sesame seeds.Allow all the roasted ingredients to cool down completely. Add <br /> roasted sesame seeds, Bengal Gram Flour and poppy seeds to the food processor with jaggery. <br /> Add cardamom, nutmeg and process until all the ingredients are well incorporated and finely <br /> ground. <br /> For the Dough: Add wheat flour, saffron and salt in a large mixing bowl. Adding a little lukewarm <br /> milk at a time, knead the dough. Add oil, and once again knead the dough until it becomes soft <br /> and even. Allow itto restfor 20 minutes. Take the dough out, and knead again. Make equal dough <br /> balls, rolling them well between your palms. <br /> Final Assembly: Take one piece of the dough ball and dip it in the dry whole wheat flour, coating <br /> it lightly. Roll it into a 4 inch circle. Pick up the rolled dough and place 1 to 2 tablespoons of the <br /> sweet filling in it. Gather all the sides of the rolled dough on top of the filling to enclose it lightly, <br /> so that the filling in sealed in. Slightly flatten the stuffed dough ball with your palms. Dip it in the <br /> dry flour, coating it lightly. Roll with a rolling pin, using gentle pressure to form a 5 to 6 inch circle. <br /> Cooking: Preheat a frying pan on medium heat and gently transfer the rolled tortilla on to the <br /> heated griddle. Cook evenly on both sides, as each side will start to get golden brown spots. Flip <br /> it a couple of times on the pan, until both sides are evenly cooked. Apply a few drops of clarified <br /> butter on both sides. <br /> 2 <br />