Tangy Roti

Roti is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour. Here is a recipe for roti, with thekera, which will add a tangy taste into it.

Ingredients:

Whole Wheat Flour (Chapati Flour) – 2 cups

Salt – 1/2 tsp (optional)

Oil – 4 tsp

thekera soaked water (soaked for whole night)

All-purpose flour – for rolling and dusting

Method:

1. In a large mixing bowl, mix Chapati Flour and Salt well.

2. Add thekera soaked water a little at a time to form a medium soft dough ball. Do not overwork the dough. Add the chopped soaked thekera too.

3. Knead the dough once and divide into golf ball size balls. Dip one ball into the All-purpose flour to coat and roll it out into a thin disc. Keep dipping the rotli into the dry flour to prevent it from sticking to the rolling surface.

4. Shake or rub off excess flour from the rotli and place it onto the hot tawa. Cook on a hot tava (griddle), until both sides are ready.

5. Repeat with the remaining dough.

Fish Biriyani with Thekera

I have tried biriyani in different flavors, but this time I tried biriyani with fish & added a tangy flavor. So here is my recipe. Hope you enjoy it & send me some of your feedback :)

Ingredients:

1 large - Capsicum, cut into small diamond shapes

2 medium - Onion, chopped

3 cups thekera soaked water (soaked for whole night)

1 large - Carrot, grated

2 - Chilly

1 cup - Dhania patta, chopped

200gm - Fish

4 tbs - thekera paste

2 cups - Basmati Rice

Salt To Taste

Turmeric powder

1 tb spoon - garam masala

2 - bay leaves

1 tbs - Sesame seeds

4 - cardamom

2 - Cinnamon sticks

6 - raisins

Rice:Water - 1: 1 1/2

Method:

1. Wash & soak rice for half an hour. Soak kismis in water.

2. In the cooker heat refined oil; add bay leaves, cardamom, cinnamon, thekera water, drained rice and salt.

3. Cook on high flame & wait for the cooker to whistle once. Turn off the heat & let it set for 10-15 mins.

4. Spread rice on a plate to cool. 

5. Clean fish & marinate them with salt & turmeric powder for min 1/2 an hour.

6. In a kadai, heat oil & dip fry the fishes; keep in a separate plate. Keep the remaining oil in a bowl.

7. Take 3tbs of that oil (in which you fried the fishes) in the same kadai & add chopped onions. When onions become soft, add the vegetables. Add salt, dhania patta & chilly. Lower the flame. Saute for 6-7mins or until the vegetables become soft. Keep aside.

8. In that same kadai, heat 1tea spoon of that oil; add half of the cooked rice, add turmeric powder & saute for 3-4mins.

9. Now in the cooker, heat 1tbs of the fish-fried remaining oil. Add bay leaves, garam masala powder, sesame seeds & thekera paste.

10. Arrange a layer of the turmeric rice & then place the fishes and spread the remaining white rice over it.

11. Sprinkle lime juice, saffron with milk. Spread the fried vegetables.

12. Place the cooker (without the whistle) on heat & cook on medium flame for 5min.

13. Place the cooker in a kadai filled with water & cook on low heat for 10 min.

14. Garnish with dhania patta and fried onions. Serve hot. 

Tengra Fish with Thekera

In today's lunch, which was a weekend special, I wanted to have something sour but at the same time little bit less spicy. So I prepared one Assamese dish which fulfilled all my expectations.

Ingredients:

Tengra Fish - 4 cleaned tengra () Fish

Turmeric - 1 Tb spoon

Green chilies, Chopped - according to taste

Onion - 1 (small, chopped)

Jeera - 1/2 tea spoon (optional)

Jeera powder - a pinch

Dhania powder - 1/4th tea spoon

Mustard Oil

Salt to taste

The most important thing - Thekera

Method:

1. Put the "thekera" in a cup of water. A piece of thekera will give you one bowl of curry to serve one person.SO soak as much as you want. Keep for about 1/2 hour. For better tangy taste you can soak it whole nighte.

2. Mix the turmeric and salt with the fish. Fry the fish in oil lightly. Remove from pan.

In the same pan, Remove the extra oil, leaving about a table spoon behind and add onion; make the heat low.

3. When onion will be soft, add jeera. Put green chillies, jeera powder, dhania powder, turmeric powder & salt.

4. When fried, put the cup of water with "Thekera". Add extra cups of water (depending on the number of "Thekera" used). When it comes to boil, add fried fish and reduce flame

5. Let it simmer for some time (10-15 minutes), till the juice gets cooked and a tangy flavor comes out.

6. Garnish & serve with rice.