How to store Chapati

How to store Chapati (Roti)?

The method depends on expected duration of storage. Hot Chapati may be stored for up to 3 hours without needing to reheat. For longer duration they may be refrigerated or frozen.
- The Chapati should be wrapped in Aluminum foil, if stored for more than 30 minutes to prevent drying out.
- The Chapati should be reheated on a dry heat. The best method is to reheat them one at a time on hot Tawa. For bulk use, preheated oven may be used

Storing warm Chapati for about 30 minutes

Make a stack of freshly made hot Chapati
Wrap the Chapati stack in a dry kitchen towel
Put the wrapped Chapati stack in a air tight containers. The Chapati will remain warm for about half hour and may be served without reheating

Storing warm Chapati for about one hour

You can store up to 12 freshly made hot Chapati in a 'Tortilla warmer', or a 'Pizza delivery bag'
 Store 12 warm Chapati for about one hour

Storing warm Chapati for about 3 hours

For a party, you should plan 3 Chapati per person, or 24 Chapati for a group of 8 persons. You can store freshly made hot Chapati in a crock-pot, conventional oven, or 'Pizza delivery bag with heating element' for about 3 hours.
Store about 24 warm Chapati for about 3 hours

Storing Chapati for up to 2 days

The Chapati may be stored in the refrigerator for up to 2 days
- Let the Chapati cool to room temperature
- Wrap a stack of six Chapati in Aluminum foil.
- Put the foil stack in a sealable plastic bag, and close the seal
- Store the Chapati bags in the refrigerator.
- To serve Chapati, heat on hot Tawa, Microwave, or in a conventional oven

Storing Chapati for up to 3 months

For a long term storage, the dough for Chapati should be kneaded with regular yogurt. The Chapati should be cooled, wrapped in Aluminum foil and frozen
How to freeze Chapati Roti?

How to reheat refrigerated Chapati in oven?

- Preheat oven to 350° F.
- Remove Chapati from the plastic bag. Do not remove the Aluminum foil
- Place the foil stack of Chapati in the oven for about 14 minutes

How to store Chapati

How to store Chapati (Roti)?

The method depends on expected duration of storage. Hot Chapati may be stored for up to 3 hours without needing to reheat. For longer duration they may be refrigerated or frozen.
- The Chapati should be wrapped in Aluminum foil, if stored for more than 30 minutes to prevent drying out.
- The Chapati should be reheated on a dry heat. The best method is to reheat them one at a time on hot Tawa. For bulk use, preheated oven may be used

Storing warm Chapati for about 30 minutes

Make a stack of freshly made hot Chapati
Wrap the Chapati stack in a dry kitchen towel
Put the wrapped Chapati stack in a air tight containers. The Chapati will remain warm for about half hour and may be served without reheating

Storing warm Chapati for about one hour

You can store up to 12 freshly made hot Chapati in a 'Tortilla warmer', or a 'Pizza delivery bag'
 Store 12 warm Chapati for about one hour

Storing warm Chapati for about 3 hours

For a party, you should plan 3 Chapati per person, or 24 Chapati for a group of 8 persons. You can store freshly made hot Chapati in a crock-pot, conventional oven, or 'Pizza delivery bag with heating element' for about 3 hours.
Store about 24 warm Chapati for about 3 hours

Storing Chapati for up to 2 days

The Chapati may be stored in the refrigerator for up to 2 days
- Let the Chapati cool to room temperature
- Wrap a stack of six Chapati in Aluminum foil.
- Put the foil stack in a sealable plastic bag, and close the seal
- Store the Chapati bags in the refrigerator.
- To serve Chapati, heat on hot Tawa, Microwave, or in a conventional oven

Storing Chapati for up to 3 months

For a long term storage, the dough for Chapati should be kneaded with regular yogurt. The Chapati should be cooled, wrapped in Aluminum foil and frozen
How to freeze Chapati Roti?

How to reheat refrigerated Chapati in oven?

- Preheat oven to 350° F.
- Remove Chapati from the plastic bag. Do not remove the Aluminum foil
- Place the foil stack of Chapati in the oven for about 14 minutes

Peshawar Naan Recipe

Bread leavened with yeast, made with 'Naan Atta' stuffed with nuts. Baked
Naan -  Atta.

Peshawar Naan is regular Naan stuffed with a mixture of nuts. This is a leavened bread normally baked in Tandoor.  Methods to bake Naan

Ingredients

Dough

1. Active Dry Yeast (.25 oz) pack: 1
2. White Table Sugar: 1 teaspoon
3. Warm Water at 100º F to 110º F: ½ Cup
4. Egg Beaten : 1
5. Dahi (Yogurt): ¼ Cup
6. Salt: 1 teaspoon
7. Atta (1 pound): 1½ Cups
8. Maida: 2 Cups
9. Ghee or Vegetable shortening: ¼ Cup
Flour for dusting and rolling

Nut Mixture

1. Crushed roasted cashews: 1 Tablespoon
2. Crushed blanched almonds: 1 Tablespoon
3. Crushed Pistachios: 1 Tablespoon
4. Ground Fennel seeds: 1 teaspoon

Method

Making dough

1. Add sugar and yeast to warm water. Let stand 10 minutes. Add yogurt, ghee, and egg. Mix. we will call this as yeast water.
2. In a large bowl, mix salt, Atta, and Maida.
3. Add yeast water, and knead about 12 minutes. Cover with a damp cloth, and let stand for about an hour till it doubles in size. The dough should not be raised in a hot place, the rapid rise will result in yeasty odor. The dough should not be raised in a cold area as it will take too long to rise. Ideal room temperature for dough to work will be around 80ºF.
4. Punch down dough. Knead again and let it stand another hour till double in size.
5. Divide dough in 8 equal size balls. Each ball will make one Naan. If you wish, you may put these balls in a freezer zip-lock bag and freeze away. To thaw, put them in the refrigerator section over night.

Baking Naan

6. Preheat oven to 450 ºF.
7. Divide the dough ball into two smaller but equal balls.
8. Roll out one dough ball by hand to about 5" diameter set aside.
9. Roll out the second dough ball by hand to about 5" diameter. Sprinkle about two teaspoons of nut mixture evenly on the top.
10. Put the saved 5" diameter dough on top of the nuts. Press and roll out to 6" round, oval or triangular shape about the thickness of 3 Nickels (5¢ coins).
11. Brush the top of the rolled Naan with melted Ghee.
12. Grease a baking sheet. Put the Naan on the baking sheet. Bake 6 to 8 minutes.
13. Repeat steps 7 through 12 till all the Naan have been baked.

Peshawar Naan Recipe

Bread leavened with yeast, made with 'Naan Atta' stuffed with nuts. Baked
Naan -  Atta.

Peshawar Naan is regular Naan stuffed with a mixture of nuts. This is a leavened bread normally baked in Tandoor.  Methods to bake Naan

Ingredients

Dough

1. Active Dry Yeast (.25 oz) pack: 1
2. White Table Sugar: 1 teaspoon
3. Warm Water at 100º F to 110º F: ½ Cup
4. Egg Beaten : 1
5. Dahi (Yogurt): ¼ Cup
6. Salt: 1 teaspoon
7. Atta (1 pound): 1½ Cups
8. Maida: 2 Cups
9. Ghee or Vegetable shortening: ¼ Cup
Flour for dusting and rolling

Nut Mixture

1. Crushed roasted cashews: 1 Tablespoon
2. Crushed blanched almonds: 1 Tablespoon
3. Crushed Pistachios: 1 Tablespoon
4. Ground Fennel seeds: 1 teaspoon

Method

Making dough

1. Add sugar and yeast to warm water. Let stand 10 minutes. Add yogurt, ghee, and egg. Mix. we will call this as yeast water.
2. In a large bowl, mix salt, Atta, and Maida.
3. Add yeast water, and knead about 12 minutes. Cover with a damp cloth, and let stand for about an hour till it doubles in size. The dough should not be raised in a hot place, the rapid rise will result in yeasty odor. The dough should not be raised in a cold area as it will take too long to rise. Ideal room temperature for dough to work will be around 80ºF.
4. Punch down dough. Knead again and let it stand another hour till double in size.
5. Divide dough in 8 equal size balls. Each ball will make one Naan. If you wish, you may put these balls in a freezer zip-lock bag and freeze away. To thaw, put them in the refrigerator section over night.

Baking Naan

6. Preheat oven to 450 ºF.
7. Divide the dough ball into two smaller but equal balls.
8. Roll out one dough ball by hand to about 5" diameter set aside.
9. Roll out the second dough ball by hand to about 5" diameter. Sprinkle about two teaspoons of nut mixture evenly on the top.
10. Put the saved 5" diameter dough on top of the nuts. Press and roll out to 6" round, oval or triangular shape about the thickness of 3 Nickels (5¢ coins).
11. Brush the top of the rolled Naan with melted Ghee.
12. Grease a baking sheet. Put the Naan on the baking sheet. Bake 6 to 8 minutes.
13. Repeat steps 7 through 12 till all the Naan have been baked.

Peshawar Naan Recipe

Bread leavened with yeast, made with 'Naan Atta' stuffed with nuts. Baked
Naan -  Atta.
 
Peshawar Naan is regular Naan stuffed with a mixture of nuts. This is a leavened bread normally baked in Tandoor.  Methods to bake Naan

Ingredients

Dough

1. Active Dry Yeast (.25 oz) pack: 1
2. White Table Sugar: 1 teaspoon
3. Warm Water at 100º F to 110º F: ½ Cup
4. Egg Beaten : 1
5. Dahi (Yogurt): ¼ Cup
6. Salt: 1 teaspoon
7. Atta (1 pound): 1½ Cups
8. Maida: 2 Cups
9. Ghee or Vegetable shortening: ¼ Cup
Flour for dusting and rolling

Nut Mixture

1. Crushed roasted cashews: 1 Tablespoon
2. Crushed blanched almonds: 1 Tablespoon
3. Crushed Pistachios: 1 Tablespoon
4. Ground Fennel seeds: 1 teaspoon

Method

Making dough

1. Add sugar and yeast to warm water. Let stand 10 minutes. Add yogurt, ghee, and egg. Mix. we will call this as yeast water.
2. In a large bowl, mix salt, Atta, and Maida.
3. Add yeast water, and knead about 12 minutes. Cover with a damp cloth, and let stand for about an hour till it doubles in size. The dough should not be raised in a hot place, the rapid rise will result in yeasty odor. The dough should not be raised in a cold area as it will take too long to rise. Ideal room temperature for dough to work will be around 80ºF.
4. Punch down dough. Knead again and let it stand another hour till double in size.
5. Divide dough in 8 equal size balls. Each ball will make one Naan. If you wish, you may put these balls in a freezer zip-lock bag and freeze away. To thaw, put them in the refrigerator section over night.

Baking Naan

6. Preheat oven to 450 ºF.
7. Divide the dough ball into two smaller but equal balls.
8. Roll out one dough ball by hand to about 5" diameter set aside.
9. Roll out the second dough ball by hand to about 5" diameter. Sprinkle about two teaspoons of nut mixture evenly on the top.
10. Put the saved 5" diameter dough on top of the nuts. Press and roll out to 6" round, oval or triangular shape about the thickness of 3 Nickels (5¢ coins).
11. Brush the top of the rolled Naan with melted Ghee.
12. Grease a baking sheet. Put the Naan on the baking sheet. Bake 6 to 8 minutes.
13. Repeat steps 7 through 12 till all the Naan have been baked.

Missi Roti Recipe

Whole-grain wheat and legume (Chickpea), unleavened bread, cooked on a hot iron plate (Tawa)
This flat bread is made with a combination of Chickpea flour and whole wheat flour. Chickpea flour is low gluten flour. The bread is about 6" diameter, thickness of a Nickel (5¢ coin).

Ingredients

1. Whole-grain wheat flour (Atta): 1½ Cups
2. Chickpea flour (Besan): ½ Cup
3. Salt: 1/8 teaspoon
4. Warm water (near 100ºF): 15 Tablespoons to 1 Cup
5. Melted Ghee for basting: Optional
Flour for dusting and rolling

Method

Dough

1. Mix salt, Atta and Besan. Make a mound of flour with a well in the middle. Add warm water and start mixing dough and knead. If the dough is too sticky, add 1 Table spoon of Atta. If the dough is too hard, add up to one Tablespoon of water (one teaspoon at a time) to get the right consistency.
2. Gather dough in to a ball. Cover with damp kitchen towel or a plastic film. Let it rest 20 to 30 minutes at room temperature.

Rolling dough

We need to roll dough out to form a 6" diameter disc about the thickness of a Nickel (5¢ coin). How you roll the dough will also determine whether the bread will puff up evenly or not.
1. Pinch dough to make one bread and form it into a ball. Now flatten it to form a patty about 2" to 3" round. This will guide you in maintaining the round shape when using the rolling pin. Always apply rolling pin from the middle of the patty to outside. It takes practice to roll out a round disc. If you are a novice, use a lid of coffee can and a sharp knife to form the round disc.
2. Always use rolling pin on one side of the dough. Do NOT turn the dough over and roll again, it is called re-rolling. Avoid re-rolling. If you look at the cross-section of a finished puffed flat bread, you will notice one side is thicker than the other side. The thinner side corresponds to the side which was in contact with the rolling pin. We will call it the skin surface.

Cooking

Heat the griddle (Tawa). Put a test bread about the thickness of a Dime (10¢ coin) on the Tawa. If the bread sticks to griddle, you need to increase heat. If the bread gets brown spots too quick, it is too hot. It should develop brown spots on the underside in about 30 seconds. The bread is cooked in three steps.
1. Put the rolled bread on the griddle with skin surface down. Cook for one minute. Use a turner to lift a corner to see that the underside has a few brown spots.
2. Turn it over and let it cook. Cook for about 90 seconds. You will notice a steam bubble trapped in dough. Again use a turner to lift a corner to see that the underside has a brown spots.
3. Turn it over. Press with a clean dry rag as the steam bubble will get larger and larger to encircle the whole area. Cook for 1 minute.

Basting

Brush the the skin surface with melted Ghee.

Natural Food Coloring Agents

Natural Food Coloring Agents

Plant roots (Ratan Jot), Turmeric, flowers (Saffron, Maval), Fruits (Embelica), tree barks (Dalchini), tea, and vegetables Beets, Paprika) are used to create food colors.

Hindi Name	English Name	Color
Amla	Emblica	Black
Chai	Tea	Black or dark brown
Chukundar	Beet	Purple red
Dalcini	Cinnamon, Cassia	Almond brown
Degi Mirch	Kashmir Paprika	Crimson red
Haldi	Turmeric	Bright yellow
Kesar	Saffron.	Reddish Yellow
Maval petals	Cock's comb petals	Pinkish Maroon
Ratan Jot	Alkanet Root	Beet Red

1. Amla, tea are commonly used to color Chickpeas for Pindi Cholay

2. Ratan Jot, Degi Mirch, and Maval petals are commonly used to make Rogan Josh and Tnadroori Chicken.

3. Kashmir 'Mogra Cream' is considered as the best saffron in the world. Always buy saffron stigma also known as threads, strands, or strings. Do not buy powdered saffron. Saffron loses flavor with time. Powdered saffron loses flavor quicker than strands. Powdered saffron may also be cut with turmeric to cut cost.

DESHI KHANA AUR HAMARI SEHAT

DESHI KHANA AUR HAMARI SEHAT (LOCALOZED FOOD AND OUR HEALTH)                  

1. Objective of this BLOG is to provide you the TRADITIONAL home made DISHES which may not qualify your presentation test but still they are on top.
2. Our main focus is on your kitchen items and I prefer to create our taste and dish using your available kitchen items.
3. Photographs may vary from Actual dish or it might be taken from someone else.

First we will introduce basic spices and herbs used commonly in kitchen