Cooking for Two

Cooking for Two 
 288 pages | PDF | 1,8 MB

Anyone can make tea for two-but cooking a balanced, interesting meal of two servings can be a challenge for newlyweds and empty-nesters alike. In this essential cookbook, JoAnna Lund shows how to get the half-used cans and never-ending leftovers out of the refrigerator. This all-new collection includes more than 200 two-portion Healthy Exchanges® recipes for salads, side dishes, entrees, and even traditional big-portion items like soups and desserts. And of course, like all of JoAnna's recipes so beloved by home cooks over the years, every one is quick, tasty, and healthy.


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The Beer Lover's Cookbook:

The Beer Lover's Cookbook:

 English |  256 pages | PDF | 12,3 MB

 More than 300 Recipes All Made with Beer

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Light and Delish - No.1 (2010)

Light and Delish - No.1 (2010)
PDF | 123 pages | 49.5 Mb | English

Light & Delish is a collection of more than 130 tasty recipes, including comfort food, kid-friendly fare, 30-minute weeknight meals, even desserts—all of them 400 calories or less. Because you don’t have to skimp on flavor just because you’re trying to lose weight!


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Chicken Tikka Naan toppers

Chicken Tikka Naan toppers
 

Ingredients
250g chicken breast, sliced into thin strips
2 tbsp tikka curry paste
1 tbsp sunflower oil
3-4 tbsp mango chutney
2 x 150 g ground garlic & coriander naan bread
small bunch of coriander
red onion, peeled and finely chopped
150g natural yogurt

Method
Heat oven to 230C.
Mix together the chicken and curry paste in a small bowl, until evenly coated.
Heat the old in a frying pan; add chicken and cook for 4-5 minutes, turning until cooked through.
Spread mango chutney onto naan bread, top with chicken pieces and bake for 4-5 mins, until is hot though.
Meanwhile mix together the coriander, onion and yogurt, season well.
Cut naa bread into wedges; serve topped with the yogurt.
Serves 2. Ready in 10 mins.

Tip: Get ahead by marinated the chicken in the fridge for a few hours beforehand; it will taste eve better.

Easy Meals - Vol.19 No.1

Easy Meals - Vol.19 No.1 (2009)
English | PDF | 101 pages | 27.7Mb

Busy families will love this idea - every recipe in Easy Meals is a dish with just three ingredients! For everything from seafood dishes to desserts, clear, concise recipes and complete nutrition information are provided for every dish.


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Vegetarian Times - March 2010

Vegetarian Times - March 2010
PDF | 93 pages | 33.2 Mb | English

Vegetarian Times delivers simple, delicious food, plus expert health and lifestyle information that is exclusively vegetarian but wrapped in a fresh, stylish mainstream package that is inviting to all.


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Ripe Plantain (Ethakka ) Pachadi

Ripe Plantain (Ethakka ) Pachadi

 

Ingredients
2 - Very ripe plantain, chop very finely
1/4 tsp - Turmeric powder
1/4 tsp - Red chili powder
Salt to taste

Grind to a smooth paste

1/2 cup - Grated coconut1/2 tsp - Mustard seeds
1 to 2 - Green chili
1/2 cup - Medium sour curds/ yogurt

Seasoning
1 tsp - Mustard seeds
2 sprigs - Curry leaves
2 - Whole dry red chili

Method

1 ) Cook plantain in little water with red chili and turmeric powder along with salt to taste. cook till plantain is a bit mashed.

2 ) Add ground ingredients to cooked plantain, add little water just enough for a thick gravy and bring to a boil. Lower heat and cook for 2 minutes. Adjust salt to taste. Add beaten curds, mix in and when about to boil, take off the stove.

3 ) In a pan heat oil, add mustard seeds and pop it. Add curry leaves and dry red chili. Fry for a minute and pour over the pachadi.
 

Mushroom Theeyal

Mushroom Theeyal

 

Ingredients

200 to 250 grams - Button mushrooms10 big - Shallots, chopped
2 - Green chili, slit in center
2 to 4 big flakes - Garlic, chopped
A marble size - Tamarind

To roast & grind
1 cup - Freshly grated coconut
4 to 6 - Dry red chili
1 tbsp - Coriander seeds
1/2 tsp - Turmeric powder
6 - Black pepper corns
A pinch - Fenugreek seeds

Seasoning
1 tsp - Mustard seeds
3 to 4 sprigs - Curry leaves

Method

1 ) Cut cleaned mushrooms in halves. Add 1/2 cup water to tamarind and extract juice. Heat a pan, add little coconut oil, then add coconut, fenugreek seeds, red chili, coriander seeds, peppercorns stir and roast on low heat till it becomes golden brown in color. Then add turmeric powder and further brown the coconut to a deep brown color without burning it. Take off stove and cool. Transfer to a blender/ grinder and grind to a smooth paste adding very little water.

2 ) Heat little coconut oil in a pan, add mustard seeds,let it pop then add curry leaves ( you can do the seasoning in the last if you like and skip doing it in this step ) Then add green chili, shallots and garlic and fry for a minute. Then add mushroom and saute for a minute or two. Now add salt to taste, one cup of water and cook till the mushroom is well cooked.

3 ) Now add the ground coconut paste, wash the blender well with little water and add to the pan. Close with a lid and cook. Then add tamarind juice and bring to a boil. Adjust salt to taste. Now if you skipped seasoning, in step 2, you can finally season with mustard and curry leaves in the end.

Serve with rice and you may not need any non-veg curry for this meal.

Spicy Sour Bitter Gourd

Spicy Sour Bitter Gourd
Bitter gourd is sliced into thick strips and fried in little oil till brown. They are then added to the fried onion along with besan, sesame seeds powder and dry coconut. The fry has a hint of sour, sweet and bitter tastes. This bitter gourd fry tastes best with plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Kakarakaya Vepudu.

Ingredients

Bitter Gourd 3 Medium Sized
Onion 1
Ginger Garlic Paste 1/4 tsp
Tamarind Pulp 1 tsp
Besan 1 tbsp
Sesame Seeds 1/2 tbsp
Dry Coconut (grated) 1 tbsp
Red Chile Powder 1/2 tsp
Turmeric Powder a pinch
Sugar 1/2 tsp
Curry Leaves 5
Cilantro few Sprigs
Salt to taste
Oil 2 tbsps

Method 
Lightly scrape the bitter gourd and remove the ends.
Wash and vertically halve the bitter gourds.
Remove all the seeds and slice each bitter gourd into 4 – 8 finger sized pieces.
Peel, remove ends and slice the onion.
Grind sesame seeds into fine powder using a spice blender.
Wash and roughly chop cilantro leaves.

Heat oil in a pan, add sliced bitter gourd and few pinches of salt.
Fry on medium flame till bitter gourd is soft and turns light brown.
Remove the fried bitter gourd onto a plate.

Now add the sliced onion in the same pan having remaining oil.
Sprinkle few pinches of salt to soften the onion and fry till its light golden in color.
Stir in ginger garlic paste and curry leaves.
Fry for couple of seconds, stir in besan, sesame seeds powder and dry coconut.
Fry for couple more seconds, stir in tamarind pulp, bitter gourd and salt.
Fry for a minute or two, stir in cilantro and sugar.
Remove from heat and serve spicy sour bitter gourd with plain steamed rice.
Notes: Make sure to fry the bitter gourd right.

Suggestions: If the bitter gourd is not cooked properly, cook covered on low flame till done. Adjust the amount of red chile powder for spice.
Variations: Try spicy stuffed bitter gourd, moong dal stuffed bitter gourd etc..
Other Names: Spicy Sour Bitter Gourd, Pavakya, Kakarakaya Vepudu, Karela Fry, Karathe Fry.

Salad with Avocado and Grilled Shrimp

Salad with  Avocado and Grilled Shrimp

Ingredients

1 lb. medium or large shrimp, peeled and deveined
Ginger Dressing (see make-ahead recipe below)
1/2 pineapple, peeled, cored and diced
2 mangoes, peeled, seeded and diced
1 papaya, peeled, seeded and diced
1 head butter lettuce, core removed, washed and chopped
1 ripe, Fresh Hass Avocado, seeded, peeled and cut into 1/4-inch slices

Ginger Dressing
2 cloves garlic
3 Tbsp. finely chopped ginger
1/4 cup coarsely chopped cilantro
2 lemons, zested and juiced
3 Tbsp. canola oil

Method
Place shrimp a medium bowl. Mix with half of the Ginger Dressing. Cover and refrigerate for 20 minutes.
Thread shrimp onto pre-soaked wooden skewers.
Pre-heat a grill or grill pan to high heat. Grill shrimp until cooked through, 2-3 minutes per side. Remove from heat. Using a fork or tongs, slide shrimp off of skewers and place shrimp in a bowl covered with foil to keep the shrimp warm.
In a medium bowl, toss together pineapple, mango and papaya.
Divide lettuce equally among salad plates and top each plate with even amounts of pineapple mixture, avocado slices and shrimp. Drizzle with reserved dressing.

Ginger Dressing 

Place garlic, ginger, cilantro, lemon zest and juice, and oil in a food processor. Blend until smooth.

The grilled shrimp can be served warm or cold with this salad.

Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Food Network Magazine - March 2010

Food Network Magazine - March 2010
PDF | 157 pages | 55.4 Mb | English

Food Network Magazine is the only food magazine out there that covers every amazing aspect of food and food culture. The wide range of dishes made on Food Network is reflected in the pages of the magazine, and it's the only magazine that features all your favorite stars!


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Irish Lamb Stew

Irish Lamb Stew

Saint Patrick's Day  Greetings to all

 

Ingredients
1 tablespoon oil
1 pound lamb (cut into bite sized pieces)
1 onions (roughly chopped)
2 cloves garlic
2 tablespoons flour
1 Guinness (or other dark stout)
* beef stock
1 tablespoon rosemary (chopped)
1 tablespoon thyme (chopped)
1 bay leaf
salt and pepper to taste
2 white potatoes (cut into bite sized pieces)
4 carrots (cut into bite sized pieces)
1 handful parsley (chopped) garnish

Method
1. Heat the oil in a large pot.
2. Add the lamb and brown on each side.
3. Add the onions and saute until tender, about 5-7 minutes.
4. Add the garlic and saute until fragrant, about 1 minute.
5. Sprinkle in the flour and stir.
6. Add the Guinness and enough beef stock to cover.
7. Add the rosemary, thyme, bay leaf, salt and pepper.
8. Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
9. Add the potatoes and carrots and some more beef stock to cover.
10 Bring to a boil, reduce the heat and simmer until they are tender, about 20-60 minutes depending on cut.
11. Plate and garnish with parsley.

Dry Fruits Ugadi Pachadi

Dry Fruits Ugadi Pachadi

Ugadi Pachadi is a combination of 6 tastes. Bitter / Chedu (from neem flowers), Sweet / Teepi (from jaggery), Sour / Pulupu ( from tamarind), Salty / Uppu ( from salt), Spicy / Karam ( from green chile) and ogaru / astringent (from tender mango).
Makes: around 2 Servings of Dry Fruits Ugadi Pachadi.

Ingredients

Fresh or Dried Neem Flowers 1/2 tsp
Freshly Squeezed Tamarind Pulp 4 tbsps
Grated Jaggery 2 – 3 tbsps
Finely Chopped Tender Mango (peeled and deseeded) 1 tbsp
Finely Chopped Green Chile (deseeded) 1/4 tsp or Red Chile Powder a pinch
Finely Chopped Fresh Coconut 1 tbsp
Pistachios 3
Cashews 2
Almonds 2
Raisins 10
Salt a Pinch

Method 

Soak almonds and pistachios in warm water for couple of minutes.
Finely chop up the pistachios, cashews, almonds and raisins.

Mix all the ingredients together along with quarter cup of water (if preferred) and serve a tbsp of the ugadi pachadi.

Notes: Adjust the jaggery according to the sourness of the tamarind.

Suggestions: Adjust the amount of ingredients to make it more sweet, sour or spicy. Pluck the leaves of the neem flowers and add it for much milder bitterness.
Variations: Add fresh fruits or add honey for sweetness. .
Other Names: Dry Fruits Ugadi Pachadi.

Beetroot-Carrot Halwa.

Beetroot-Carrot Halwa.
Beetroot-carrot halwa is prepared by pressure cooking beetroot and carrot in milk till they are soft. The beetroot and carrot mixture is then cooked in sugar till the sugar caramelizes and the mixture comes together. Sliced almonds give the halwa a good crunch while cardamom powder gives it a sweet flavor.
Makes: around 1 1/2 Cups of Beetroot Carrot Halwa.

Ingredients:

Carrots 2 – 3
Beetroot 1 Small
Milk 2 Cups
Sugar 1 Cup
Cardamom Powder a big Pinch
Almonds 6
Ghee 1/2 tsp

Method 

Peel, remove ends, wash and roughly chop the carrots and beetroot.
Alternatively, grate both the beetroot and carrot (around 2 cups).
Soak almonds in few tablespoons of hot water for sometime
Peel the skin off of almonds and thinly slice them.

Pressure cook both beetroot and carrot with milk for 3 whistles.
Grind the cooked beetroot and carrot in case you chopped them.
Else, lightly mash the beetroot and carrot.

Heat a pan on medium heat, add ghee and cooked beetroot and carrot mixture.
Fry till most of the moisture is evaporated (almost dry).
Stir in sugar and cardamom powder.
Let the mixture cook for around 10 minutes for sugar to caramelize and mixture comes together.
Stir in chopped almonds and remove from heat.
Serve beetroot carrot halwa hot or cold.
Notes: Make sure not to overcook carrot and beetroot.

Suggestions: If the sugar is not caramelized well, put the halwa back on heat and cook till the mixture comes together. Add more sugar for much sweeter version of the halwa.
Variations: You can also cook the beetroot and carrot in a sauce pan by adding enough milk. You can also add fried cashews and raisins to the halwa.
Other Names: Beetroot Carrot Halwa.

Cabbage Paratha.

Cabbage Paratha.
For cabbage paratha, grated cabbage is cooked along with green chiles and ginger in tempered oil till the cabbage is soft and dry. The cooked cabbage is then stuffed into wheat dough and rolled out into thick parathas. The cabbage paratha is cooked on flat pan until its golden brown on both sides.
Makes: around 3 Servings of Cabbage Paratha.

Ingredients

Cabbage 1/4 th of medium one
Wheat Flour 1 1/2 Cups
Green Chiles 2
Ginger 1/2 inch Piece
Cilantro few Sprigs
Cumin Seeds 1/4 tsp
Salt to taste
Oil as required

Method 

Remove outer leaves and grate the cabbage. Alternatively, use a food processor to do the job.
Remove stems and wash the green chiles.
Grind green chiles into coarse paste.
Peel and mince the ginger
Wash and finely chop the cilantro.

Heat quarter tsp of oil in a pan, add cumin seeds, ginger and green chiles.
When cumin seeds start to change color, add grated cabbage.
Cook covered for a minute or two and uncover and fry till cabbage is soft and with no moisture.
Stir in cilantro and salt and remove from heat.

Knead wheat flour into somewhat tight dough with few pinches of salt and enough fresh water.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.

Take each portion of wheat dough, press it a little to form a small disk.
Take around 2 tbsps of the cooked cabbage mixture and place it on the disk.
Now bring together the edges and press it to form a ball.
Carefully knead each dough ball into around 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.

Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides are cooked properly, remove cabbage paratha onto a plate.
Repeat the same with remaining rolled out paratas.
Serve hot cabbage paratha with raita of your choice.
Notes: You can make even thicker parathas if you wish.

Suggestions: If the paratha is not cooked properly, put them back on the low heat and cook till its done. If the stuffing tends to come out while rolling the dough, apply a thin patch of wheat dough to cover. Or make sure to stuff just enough stuffing so it doesn’t come out.
Variations: You can also add your choice of spices to the grated cabbage if you wish. Like, garam masala, amchur powder, finely chopped onion etc..
Other Names: Cabbage Paratha, Cabbage Parata.

Sardine Curry (Mathi Mulaku-arachathu)

Sardine Curry (Indian-Kerala Style)

Mathi Mulaku-arachathu

Ingredients: 1/2 kg Fresh Sardines
3-4 pieces Kudam puli (see picture below)
Salt-to taste

To Temper,

3 tbsp Coconut oil( a little too much,but you need it :)
½ tsp each of Mustard and fenugreek seeds
4 pods of Garlic, cut into juliennes
1” piece Ginger, cut into juliennes
3 Shallots/Ulli, cut into juliennes
2 Green chillies,slit lenghtwise
A tsp Dhania powder
2 tbsp Red Chilly powder
A sprig of Curry leaves

Method:

1. Clean and cut the fish into 2 pieces each. Discard the head part of each.

2. Rinse and soak the kudampuli in half a cup of warm water.Too big ones are to be slit into smaller pieces.
 

3. Heat coconut oil in a kadai, splutter the mustards and brown the fenugreek seeds.Sauté the shallots, garlic and ginger pieces, green chillies and the curry leaves till the aroma fills the air.Add the dhania and the chilly powder, blend them in oil for just 3 to 5 seconds taking care not to char.At this point the oil should look watery and Bright Red along with the tempered ingredients. add 2 cups of water, immediately.

4. Add the puli as such(no need to extract the pulp) and let it boil.

5. Transfer contents to a flat manchatti (earthern pot) and add the fish pieces.Simmer the gravy for a few minutes till the fish pieces turn soft and the oil separates.

6. The curry tastes better if prepared at least 4 hours before serving and the best, the second day. Goes well with hot rose matta rice or kappa puzhukku.

Herb Companion - March 2010

Herb Companion - March 2010
PDF | 75 pages | 29.6 Mb | English

Articles of the Herb Companion cover everything from recipes and reviews to people and places. Every two month a jam packed issue will get you started on living a healthier, better-balanced and more meaningful life!


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Saveur - March 2010

Saveur - March 2010
English | PDF | 109 pages | 43.8Mb

Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world.


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Basic Corned Beef Dinner

Basic Corned Beef Dinner

This is a delicious basic corned beef dinner, made with a variety of spices and vegetables. Feel free to add turnips or cut-up rutabagas to this recipe.
 

Ingredients:
8 allspice berries
1 teaspoon black peppercorns
2 bay leaves, crumbled
2 fresh thyme sprigs or about 1/2 teaspoon dried leaf thyme
1 corned beef, about 4 pounds
3 cups beef broth
Water
1 medium onion, cut in 6 to 8 wedges
1 clove garlic, minced
2 1/2 to 3 pounds Yukon gold potatoes, washed and quartered (peel if desired)
4 large carrots, halved and cut into 3-inch lengths
1 small head Savoy cabbage or green cabbage, cored and cut into 6 to 8 wedges
Chopped fresh parsley, optional
 

Method
Combine the allspice berries, peppercorns, bay leaves, and thyme in a cheesecloth bag; tie tightly.

Put the corned beef in a 6- to 8-quart saucepan or Dutch oven; add beef broth, the seasoning bag, and add water just until beef is covered. Add garlic and onion. Bring to a boil; reduce heat to low, cover, and simmer for 2 hours. Remove the corned beef to a platter, cover with foil, and keep warm.

Skim fat from the broth and add the potatoes and carrots to the broth (remove some of the broth if there is too much liquid). Bring to a boil; cover, reduce heat to medium-low and cook for 10 minutes. Add cabbage wedges and continue cooking for about 20 minutes, or until cabbage and vegetables are tender.

Slice the corned beef and serve with the vegetables. Sprinkle parsley over the potatoes and cabbage, if desired. Serves 6.

To make Corned Beef

Corned Beef 1 corned beef brisket (about 4 pounds)
Prepared mustard
1 Tbsp. red pepper flakes
1 Tbsp. dried parsley flakes
2 Tbsp. vinegar
4 medium potatoes
1 large onion
1 medium head of cabbage

Trim excess fat from brisket. 

Spread mustard on top of beef. Sprinkle pepper and parsley flakes over the mustard. In this country a corned beef brisket usually comes with spices and juices in the package. 

Add the spices and juices from corned beef brisket package. 

Place meat in Dutch oven. Add vinegar and just enough water to almost cover meat, but don’t put in so much water that you cover the mustard and spice topping. 

Heat just to boiling and then reduce heat, cover pan and simmer for 2 to 3 hours or until meat is tender. Quarter potatoes and chop the onion and add both to pan. Cover and return to boil. Reduce heat and simmer for 15 minutes. 

Core the cabbage, cut it into wedges and add to pan. Cover and cook for 20 minutes more until veggies are tender. Place meat and veggies on a platter and season with salt and pepper. 

You may serve this with a little extra vinegar to be sprinkled on the cabbage.


 

Corned Beef and Cabbage Chowder -Slow Cooker

Corned Beef and Cabbage Chowder -Slow Cooker

 

This easy crockpot soup is a delicious way to enjoy corned beef dinner leftovers, and it's so quick to put together. Serve this chowder with hot baked rolls or biscuits for a great family meal.
Prep Time: 15 minutes
 

Ingredients:
1 to 1 1/2 cups leftover diced corned beef
2 cups leftover diced potatoes
1 cup leftover diced carrots
1 cup leftover diced cabbage
1/2 cup chopped onion
1 cup chicken broth
2 cans (10 3/4 ounces each) cream of potato soup
1 cup half-and-half or whole milk
salt and pepper, to taste
more half-and-half or milk, optional
 

Method
In a 4 to 6-quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup. Cover and cook on LOW for 4 to 5 hours, stirring about halfway through cooking. Add 1 cup of half-and-half and salt and pepper, to taste. Cover and cook for 25 minutes longer. Add more milk or more half-and-half to thin slightly, if desired. Serves 6.

Besan Dosa or Senagapindi Dosalu

Besan Dosa, or  Senagapindi Dosalu
Besan dosa is one of the instant dosa’s prepared with gram flour and rice flour. Equal quantities of besan and rice flour is mixed with other spices into thin batter. A big ladle full of batter is poured on the hot flat pan in circular motions to form the dosa. The besan dosa is crisped up a little and served with chutney.
Makes: around 6 Besan Dosa.
 

Ingredients:
Besan 1 Cup
Rice Flour 1 Cup
Green Chiles 2 – 3
Cumin Seeds 1/4 tsp
Onion 1 Small
Cilantro few Sprigs
Salt to taste
Oil as required
 

Method of preparation:
Peel and finely chop the onion.
Remove stems, wash and grind the green chiles into coarse paste.
Wash and finely chop the cilantro.
In a mixing bowl, add besan, rice flour, green chiles, cumin seeds, cilantro and salt.
Add enough water (around 3 cups) and make it into a somewhat thin batter.
Heat a flat pan on medium high heat, apply quarter tsp of oil with back of a spoon.
When pan gets hot, pour a ladle full of besan dosa batter on the pan in circular motions.
Make sure batter is thin enough that the dosa has perforations.
Try to fill up any big holes and form into 10 – 12 inch diameter dosa.
Layer the dosa with a tbsp of chopped onion.
Fry till bottom side starts to turn light golden brown.
Pour quarter tsp of oil around the dosa and turn on other side.
Reduce the heat to medium and cook on this side for a minute before removing from heat.
Repeat the same with remaining besan dosa batter.
Serve besan dosa with any chutney of your choice or with sambar.

Notes: Make sure besan dosa is little crisp before removing from heat.
Suggestions: If the besan dosa doesn’t come out crisp, make sure the pan is hot all the time. Don’t spread the batter once it hits the pan. Let dosa take its time to cook and crisp up. If the dosa sticks to pan, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick, else dilute it with water.
Variations: You can also add curry leaves, red chile powder or asafoetida powder to the dosa batter. Add more rice flour to make the dosa much crispier.
Other Names: Besan Dosa, Senagapindi Dosalu.

Rice Flour Yogurt Rotti

Rice Flour Yogurt Rotti  ( Challa Rotti )

This is a very simple and easy rotti made with rice flour and yogurt. Rice flour is mixed with enough yogurt along with chopped onion, green chiles and cumin seeds. The prepared soft dough is spread on flat pan into thick rotti and fried till its golden brown on both sides. This challa roti is eaten mostly as a breakfast.
Makes: 2 – 3 Challa Rotti.

Ingredients:

Rice Flour 1 Cup
Onion 1 Small
Yogurt 3/4 Cup app
Cilantro few Sprigs
Cumin Seeds 1/4 tsp
Green Chiles 1 – 2
Salt to taste
Oil 1 tbsp

Method 

Peel and finely chop the onion.
Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro.

In a mixing bowl, mix together rice flour, yogurt, cilantro, cumin seeds, green chiles and salt into smooth dough. Add little water if necessary.
Divide the dough into two to three portions.

Heat a flat pan on medium heat.
When pan gets little hot, place the dough on the flat pan.
Press the dough and spread it with help of wet fingers into thick roti (around 6 inch diameter).
Pour a tsp of oil on top of the roti.
Cook for a minute or two until the bottom side turns golden brown.
Turn on the other side and cook covered for a minute or two.
Uncover, turn again and cook for couple more seconds to crisp up the bottom.
When both sides turn golden brown, remove from heat.
Repeat the same with remaining portion(s).
Serve rice flour yogurt roti with simple garlic pickle or with any chutney or pickle of your choice.
Notes: Make sure to cook the roti right.

Suggestions: If the roti is still sticky inside, put it back on heat and cook on low flame till little crisp and well cooked .
Variations: Spicy Tapala Roti is a spicy version of rice flour roti, Cumin Seeds Rotti is another simple variation of this roti.
Other Names: Challa Rotti, Tapala Rotti, Challa Roti, Rice Flour Yogurt Rotti.

Dish - February/March 2010

Dish - February/March 2010
PDF | 134 pages | 56.1 Mb | English

This beautiful magazine will inspire you to cook and eat good food - each issue is packed with seasonal recipes for everything from a dinner party with friends to casual dining during the week, accompanied by handy tips on techniques and ingredients. Stunning photography features throughout the magazine with stories celebrating food producers, chefs and food locations too. Dish is the perfect magazine for those who love to cook, those who aspire to new heights in their cooking and those who simply love to read about good food.


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Feel Good Food - Autumn 2009

Feel Good Food - Autumn 2009

Woman & Home's Feel Good Food is all about wonderful recipes and tips and how food can affect your health and mood. We are what we eat and Feel Good Food recipes will help to destress you, energise you - simple help you to feel GREAT


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Kitchen Garden - March 2010

Kitchen Garden - March 2010
PDF | 109 pages | 63 Mb | English

Kitchen Garden Magazine - UK's No.1 for growing your own fruit and vegetables. KG also offers great monthly give-aways, special gardening offers, recipes, growing tips and much more.

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Feel Good Food - Spring 2010

Feel Good Food - Spring 2010
PDF | 157 pages | 54.4 Mb | English

Woman & Home's Feel Good Food is all about wonderful recipes and tips and how food can affect your health and mood. We are what we eat and Feel Good Food recipes will help to destress you, energise you - simple help you to feel GREAT!


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Herb Companion - January 2010

Herb Companion - January 2010
PDF | 65 pages | 26.4 Mb | English

Articles of the Herb Companion cover everything from recipes and reviews to people and places. Every two month a jam packed issue will get you started on living a healthier, better-balanced and more meaningful life!


Download Link

Taste of Home - February/March 2010

Taste of Home - February/March 2010
English | 92 pages | PDF | 14.55 Mb

Taste of Home magazine is America's #1 cooking magazine. Find a variety of healthy home-style recipes for meals on a budget for every size family in each issue of Taste of Home magazine.

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