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Ingredient
Top 5 dishes made from ghee (for Moin)
1 . Chilli-Garlic Parathas
Chilli-Garlic Parathas
#goldenapron3 #week19 #post4 #puzzle_ghee
Ingredient
1 cup
wheat flour
1 tbsp
ghee (for Moin)
3 tbsp
homemade butter
1 tsp
garlic paste
2 pinch
chilli flakes
1 tsp
Italian seasoning
Cooking instructions
* Step 1
Take a kneading bowl add flour, salt, ghee mix it add water and knead soft paratha dough. Cover it for 10 min. Mix all ingredients of garlic spread.
* Step 2
Take a dough ball roll it up. Apply the garlic spread.
* Step 3
Sprinkle some Italian seasoning. Tightly roll it in long roll.
* Step 4
Turn it inside and make a roll ball. Stick some Italian seasoning.
* Step 5
Sprinkle dry flour. Roll up the paratha.heat up the pan on Medium high flame. Place the Paratha on heated tava.
* Step 6
One side half cook. Flip the paratha. Apply the ghee and roast it crisp from both the sides.
* Step 7
Cut it and served with ketchup and green chutney. With hot coffee or tea.
Note: if there is a photo you can click to enlarge it
2 . Roomali Roti on Kadhai
Roomali Roti on Kadhai
#week2of5 #post7 #goldenapron3 #week19 #post1 #puzzle_ghee
Ingredient
1 cup
wheat flour
1 cup
all purpose flour
1 1/2 cup
milk
1 tsp
salt
3 tbsp
ghee (for Moin)
As needed
Ghee to apply on roti while serving
Cooking instructions
* Step 1
Take a kneading bowl add both flour, salt, ghee. Mix it all well.
* Step 2
Knead the dough with adding little little of milk(room temperature). Dough should be soft and smooth. More softer than the roti dough. Cover it and give the rest of 15-20 min.
* Step 3
In a small bowl add salt and water. Mix it well. Now on a gas low flame put Kadhai upside down. And let it get heated.
* Step 4
Now knead the dough again take Lemon size ball. On kitchen surface spread some dry flour. Place the dough ball. Flatten with the fingers mostly from the edges. Now roll it up very thin.
* Step 5
The kadhai has heated well. Pour the salt water on it. Will get coated. So the roti will not stick on kadhai. Now take rolled roti in Ur hand. Flip on both hands so roti will stretch little more. Now place it on hot kadhai.make flame high. See the bubbles comes up.
* Step 6
Flip to the other side. Press it with kitchen towel very lightly. And roomali roti is done. Fold it like handkerchief.
* Step 7
Apply ghee too on roti and fold it. Served with Paneer Bhurji, Onions and buttermilk
Note: if there is a photo you can click to enlarge it
3 . Sattas,Sindhi Special Sweet
Sattas,Sindhi Special Sweet
#week5of5
Ingredient
2 cups
Maida
1 tablespoon
suji
1/2 cup
milk
1/2 cup
ghee for moin
2 cups
sugar
1 cup
water
1 teaspoon
Rose water
Cooking instructions
* Step 1
Take one parath. Add Maida, suji and ghee well..
* Step 2
Add milk and knead the hard dough.
* Step 3
Cover it aand keep it for 30 mins to set. After 30 mins knead for 2 mins.
* Step 4
Roll it in big flat circle and cut into small pieces with the help of cutter. Prick it with fork.
* Step 5
Keep oil or ghee for Frying.. keep the temperature on medium low.. put 2 or 3 at a time these Tikkis for frying.
* Step 6
Fry it till golden brown..Fry all the Tikkis same way.
* Step 7
Let it cool down. Now time to make syrup. Take one pan. Add sugar and water and make 2 string syrup. Add rose water to it. Let syrup cool little.
* Step 8
Now take Tikkis one by one and dip in the syrup. Take it out and keep it on greased thali. Garnish with nuts and rose petals. And repeat the process with another.
* Step 9
Let this all cool down and let sugar sets well. Serve this as sweet dish..
Note: if there is a photo you can click to enlarge it
4 . Khaja
Khaja
#GA4
#Week9
Ingredient
2 cups
all-purpose flour
1/4 cup
ghee for moin
As needed
Salt
as needed
Ghee for deep frying
Cooking instructions
* Step 1
Take all-purpose flour and sieve it
* Step 2
Add melted ghee and salt in it you can add oil instead of ghee. Mix it well in flour and knead a laddu of it if laddu became then knead dough adding lukewarm water otherwise add little ghee in it.
* Step 3
Cover with wet thin cotton cloth and keep it for rest minimum 1/2 an hour.
* Step 4
Make small balls of dough
* Step 5
Roll and make small puries of it.. Little thick and tap with fork
* Step 6
Make all khazas like this. And keep it for dry.. You can keep it over night or minimum 1-2 hours. Dry khazas are very easy to fry and take less time.
* Step 7
* Step 8
Heat ghee in kadhai. Then add 4-5 khaza in it and fry it on medium flame.
* Step 9
Fry it by flipping. Fry till it gets crispy and light golden in colour. Remove it and from ghee
* Step 10
Let it cool.then store in air tight jar. You can store it for 10-15 days.
* Step 11
Serve this khaza with Tea or coffee.
Note: if there is a photo you can click to enlarge it
5 . Jaggery balls of wheat
Jaggery balls of wheat
#jaggery
Ingredient
2 cups
wheat flour
1 cup
Jaggery
2-3 cups
oil for frying
2 tbsp
ghee for moin
1/2 tsp
salt
Cooking instructions
* Step 1
Melt jaggery in a pan
* Step 2
Keep it aside for cooling a little
* Step 3
Add little oil a pinch of salt in wheat flour
* Step 4
Prepare dough by adding jaggery.
* Step 5
Make round balls with your hands
* Step 6
Fry balls in oil in medium heat till they are golden brown
* Step 7
Keep it in air tight container for further use
Note: if there is a photo you can click to enlarge it
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