Paratha - Crispy, Warm & Super Delicious.

This time on Blog, we are going to be making plane Paratha.

What's Needed:
We will need the dough that I posted in my last blog post.
Along with a dash of dry flour
Olive oil or ghee or cooking oil.

Prep Work:
Take the dough and make a big golf size dough ball.
Now on a clean cooking surface, sprinkel some dry flour and start rolling the dough ball with a rolling pin. We are looking to form the dough ball into a round shape and the thickness we are going for is about 2 mm thin.

Once that's done, put 6 to 7 drops of olive oil right in the middle of the flat dough. Using a spoon spread it. Now fold the sides in so they are overlapping. Now re-roll the dough into a square shape.

Cooking:
Put a flat iron skillet on medium-high heat and carefully put the flat dough paratha on it.

Let it start cooking and once you see the bubble form, filp it and add brush on some oilive oil. Let the other side cook a bit and flip and oil the other side too.

We are looking for the paratha to be nice and golden brown and crispy.

Serving Suggestion:
This goes really well with any savory salty dish and please do try to eat it while it's still hot and freshly made.

Video Of This Recipe - You Got It!

Recipes And Requests? You Bet! I will be happy to accommodate your wishes. I have started a cooking series on my ch and this recipes along with many amazing recipes will be pushed out every Friday at mid-night EST -

Ch link - youtube.com/manrat

Take care and enjoy.

Man Rat

Amazing Atta Dough with multiple uses.

What's Needed:
1 Lb of Whole Wheet Flour.
750 Ml of cold water.
1 tea spoon olive oil

Prep Work:
Put the Whole Wheet Flour into a big bowl and make a well in the middle and 500 ml of cold water.

Now mix the flour and water so the flour starts absorbing the the water and starts forming lumps.
Now comes the part where you have to kneed the dough.

NOTE: remove your rings, make sure to have clean washed hands and to prevent the dough from sticking to your hands, you can put just a little bit of oil on your hands.

Once there are no more lumps left, add dough is getting hard to kneed, add more water so its easy to work with.

NOTE: If you add too much water, no worries, just add some dry flour.

Once done, the dough should be like soft play-dough.

Storage:
Brush a glass bowl with olive oil and make the dough into a big ball and just drop it in. Cover with clear plastic and you MUST allow it to rest for 30 minutes before using.

Cooking:
This dough is a multi tasker, it can be used to make Roti, parath's and pooris.

Video Of This Recipe - You Got It!

Recipes And Requests? You Bet! I will be happy to accommodate your wishes. If you haven't already, do check out my ch youtube.com/manrat as I do push out new video every Friday at mid-night.

Take care and enjoy.

Man Rat

Amazing salty snack. Goes great with Tea or Coffee.

What's Needed:

1/2 Lb of Maida or all purpose flour.

1 Table Spoon of ajwain seeds also known as Carom Seeds.

Salt to taste.

Warm Water about 300 ml.

Cooking oil.

Whole Black pepper corn

Fresh crushed black pepper corn.

Prep Work:

Mix the flour, carom seeds, salt and crushed black pepper corn in a big bowl and slowly add warm oil so the flour is slightly moist. Mix it well and break all the lumps.

To test if the oil is sufficient, take a hand full of flour and try to lump it in a fist, if it stays and doesn't crumble, its enough, if it crumbles, add more oil, if its too shiney, add more flour.

Now, we need to very slowly add warm water to the mix. Add it a bit at a time while needing the dough. The texture we are looking for is that of play-dough or cookie dough. Once done, let the dough rest for 30 min in warm place.

Cooking:

Take the dough and part it into ping-pong size balls, or small golf ball size balls. Now flatten them so they are round, about 3 mm thick and the size should be similar to hokey puck. In the middle now put 1 to 2 whole black pepper corn and press them into the flour disk.

NOTE: Its important that you do poke the flour disk with fork so they don't puff up.

In wok or a big sauce pan, heat cooking oil to about 350 to 360 degrees and fry them at low heat till they are golden brown.

Put on a plate with paper towel to drain the oil and let them cool.

Serving Suggestion:

These go really well with tea or coffee and are a great salty treat.

NOTE: In an air tight container in cool dry place, they will stay well for about 2 weeks.

Video Of This Recipe - You Got it!

Recipes And Requests? You Bet! I will be happy to accommodate your wishes. I have started a cooking series on my ch and this recipes along with many amazing recipes will be pushed out every Friday at mid-night EST -

Ch link - youtube.com/manrat

Take care and enjoy.

Man Rat

Jacked Up Jack Fruit Recipe.

Thank you so much for checking out my 1st blog post. Without any delay, lets get started. Here is my go-to recipe that I normally make on the weekends. Yes, it does take a little time, but the end result is super amazing.

What's Needed:

1/4 Jackfruit - (about 1 lb)

1 - onion medium (sliced, not diced)

5 - cloves of garlic minced.

1/2 in - ginger grated.

2 - tomatoes diced

4 - potato's - peeled, split into 1/2 then sliced into 1/4 in

3 - Bay leafs.

2 - small cinnamon sticks.

4 - green HOT chilies - split into half.

Black pepper powder, salt, red pepper to taste.

For color - 1 teaspoon Turmeric or saffron for color.

Oil for frying.

Prep Work:

JackFruit - remove the pointy outer layer of jackfruit and discard. Cut the jackfruit into 1/2 inch chunks and remove the giant seeds. Now carefully split the seed into 1/2 and remove the tough paper coating the seed.

Fry the Jackfruit 1st till its golden brown and then the seeds. Put on a plate with paper towel to drain the oil

=> Air fry or toss in in oven till its light golden in color

Potato: Fry the potatoes till they take on a slight golden color. Put on a plate with paper towel to drain the oil

=> Air fry or toss in in oven till its light golden in color

Cooking:

In a WoK or a giant shallow pan, add some oil toss in 1st the bay leafs, along with the onions and cook till the onion are light brown.

As soon as that happens, add in the ginger 1st, as soon as you start smelling the ginger,

Now add the garlic along with the green pepper and cook for about a minute and mix well.

Reduce the heat down to medium and add all the dry spices.

=> If you are using saffron, mix it in water and add to the mix once the water is added.

As soon as you start smelling the amazing spices add in the tomatoes and mix them up. Once the tomatoes become tender, add about 2 to 2 1/2 cups of water and bring to a boil.

Now add the Jackfruit and potatoes and mix well. Cover and cook on low heat for about 15 min.

NOTE: If you feel too much water was added or if the dish has too much water, no worries, just take a spoon full of cornstarch, mix 4 spoons of cold water and add to the dish. Bring to a boil and it will thicken right up.

Serving Suggestion::

Ideally, please serve on a bed of boiled rice along with a fresh cut cucumber and sliced tomatoes.

Pita/Roti/Paratha - yes, you can serve it with them too.

Recipes And Requests? You Bet! I will be happy to accommodate your wishes.

I have started a cooking series on my ch and Roti/Paratha recipes along with many amazing recipes will be pushed out every Friday at mid-night EST - Ch link - youtube.com/manrat

Take care and enjoy.

Man Rat