- 3/4 mug(7.5 oz) long grain rice*
- 1/4 mug(2’5 oz) basmati rice*
- 1/3 pkt cream coconut**
- 1 cup hot water
- 1 tsp yeast
- 1/4 mug plus 1 tbsp milk
- 1/2 tsp cardamom powder
- 1/2 tsp cardamom seeds
- 1/2 cup sugar
- 1-1/2 tbsp vegetable oil
- 1/2 tsp kas kas(optional)
- Soak rice in cold water overnight, about 12 hrs.
- In the morning drain rice in a sieve.
- In 1 cup hot water melt the cream coconut.
- Blend the rice using milk, melted cream coconut and yeast. (In the cuisinart blend it for 2 mins.
- Pour the mixture in a medium size bowl, add cardamom seeds and powder and mix. Cover the bowl and let the mixture rest till it doubles in size (about 2 hours).
- Add the sugar and mix well.
- Heat 1-1/2 tbsp oil in a 10 inch frypan over medium heat, add the mixture, cover and cook for 15 mins. ***
- Sprinkle the kas kas on top.
- Transfer the frypan under a preheated broiler for 8 mins.
- Remove from the broiler, let the makati cool before serving.
Mixture ready after 2 hours
Open the box, put the box in a medium bowl, pour hot water on it. Leave it for about 10 min. Put the melted packet in the fridge to set again, then cut it into 3 parts and use as needed.
Double fry pan with lid
- 1/ 4 cup warm water
- 1 heaped tsp sugar
- 1 heaped tsp yeast
- 1 tbsp canola oil
- 2 cups all purpose flour
- 2 tbsp unsweetened coconut
- 1 tbsp spoon sugar
- 6-8 strands saffron
- 1/2 tsp cardamom seeds
- 1/2 cup coconut milk
- 1 egg
- 1 tbsp poppy seeds
- Put warm water in a bowl. Add the sugar and sprinkle the yeast. Let rest covered, until it forms, 10 to 15 minutes.
- In a medium bowl rub oil into the flour. Add sugar, saffron, cardamom and yeast mixture. Kneed into a soft dough using coconut milk. (The dough should feel like the inside of the fat part of your leg).
- Let rest covered until double in size. About an hour.
- Punch it down, make a ball and place it in a 9″ round, greased cake pan.
- When doubled in size, flatten to the size of the pan.
- Let rest and when it rises again, brush with egg and sprinkle with poppy seeds.
- Bake at 350 degree s for 1/2 hour or until golden brown.
Serve it with kaliyo.
You can omit the coconut and use yoghurt instead of coconut milk.
The Square Paratha is like a Roti Cannai, it will have a lot of layers. The paratha is good on its own, or you can spread it with Jam and have it for breakfast. It can be served with any kind of eggs for breakfast or with any curry.
It can also be eaten with a pickle or yoghurt for a light Lunch. I learnt to make this when we moved to Kenya, from our neighbour who was from Punjab This is a Punjabi style paratha.
- 2 cups whole wheat flour(No Name Brand)
- 3 tbsp vegetable oil
- 2 oz melted butter
- 1/4 cup oil for frying
- In a medium bowl add the flour and oil. Rub the oil into the flour
- Add enough water to make a soft dough.
- Kneed the dough for a couple of minutes.
- Divide the dough into 6 equal balls.
- Roll out the ball into a 6” round, brush it with melted butter, fold the top third to the centre, brush it with butter and bring the bottom third up. Brush this with butter. (Diagram 1)
- Fold the right third to the centre, brush with butter and bring the left in to the centre, making it into the square. (Diagram 2)
- Roll the Paratha into a square, starting at the corners diagnally and then rolling it straight and sideways. Roll it to 8” square.
- Cook on a medium hot tawa or a frying pan. Cook on 1 side for about 1 minute, turn it, cook the other side for a minute, turn it again
- Brush with oil and cook for another minute on each side, pressing it with a spatula.(Diagram 3)
Diagram 1 Diagram 2
- 2 cups basmati rice
- 1/4 cup butter or vegetable oil
- 1 1″ cinnamon stick
- 6 cardamon pods
- 2 tsp golden raisins
- 3 cups water
- 1/4 tsp yellow colouring (powder)
- 1/2 tsp crushed cardiomon seeds
- 1/4 tsp nutmeg powder
- 2 tbsp slivered almonds (optional)
- 1-1/2. cups sugar
- Pinch Saffron
- Clean wash and soak the rice for 15 min.
- In a large saucepan heat the butter/oil.
- Add the cinnamon stick, cardamon, and raisins, when the raisins pop add 2 cups of water.
Add the food colouring.
- When the water starts to boil add the rice.
- When the rice starts to boil lower the heat to medium, cover the saucepan and let it simmer till all the water has evaporated.
- In the meantime boil 1 cup water with the sugar till the sugar dissolves.
- Add this syrup to the rice, add crashed cardamon, nutmeg and almonds, cover the saucepan and put it in the preheated 300 degree oven for about 15 min.
Serve with Gosht Wari Daal or Chana Daal
- 4 ripe mangoes
- 1 cup homo milk
- 1/4 cup sugar
- 1 tsp dried ginger
- Peel and cut the mangoes in chunks.
- Blend everything together in a blender or food processor.
- Sprinkle a little ginger on top of the pulp before serving.
Serve it with Moong Daal nu Shak and Rotli