Besan Ki Masala Roti-Indian Cooking Challenge(ICC)-August 2012

For this month of ICC Srivalli chose two flat bread recipes Besan ki masala roti and bajra(millet) aloo roti which is adapted from Sanjeev Kapoor and Tarladalal.
As I don't have the millet flour,decided to make the besan ki roti which is very flavorful and came out very delicious,soft.Now off to the recipe.......


For the roti
Wheat flour/gothumai maavu1cup
Gram flour/besan/kakadala maavu1/2cup
Saltto taste
Waterto knead
For the stuffing
Cumin powder/jeeraga podi11/2tsp
Coriander powder/kothamalli podi1/2tsp
Red chilly powder/milagai podi1/2tsp
Turmeric powder/manjal podi1/2tsp
Dry mango powder/aamchur1/2tsp
Green Chilly(finely chopped)1no.
Saltto taste


  • Mix all the ingredients given for the masala stuffing and divide into eight equal portions, keep aside.
  • In another bowl mix the ingredients given for the roti and knead it to a soft dough with water.Divide the dough into equal portions.
  • Roll out the divided portion into a 6 inch disc on a floured surface and spread the masala stuffing into the rolled portion.
  • Fold in to half and then again half into a triangle and roll into a triangular roti.
  • Heat the griddle and cook it till both the sides cooked,apply a little ghee and press it gently between your palms. 
  • Besan Masala roti is ready.Serve it hot with pickle and yogurt or raitha.



Garam Masala Powder

I usually use the store bought garam masala powder and except the garam masala powder I make most of the powders at home.Nothing beats the taste and flavor of home made powders.As mom is here she made her version of garam masala powder and it is very flavorful,like to share the recipe.Here is the recipe......


Cinnamon/Pattai3 nos.of 1 inch piece
Anise star1no.
Green Cardamom/ellakai3-4nos.
Fennel seeds2tbs
Poppy seeds1tbs
Coriander seeds3tbs
Red chilly3-4nos.
Black cardamom1no.(optional)


               Keep a pan on the stove top with medium flame and dry roast all the ingredients till the nice aroma comes out.Let it cool down completely.
After cooling powder it in a coffee grinder or blender to a fine powder.
Store it in an air tight container.

  • Adding the black cardamom is purely optional,instead nutmeg can also be added.
  • I powdered it to a fine powder,it can be ground bit grainy also.
  • For the above mentioned quantity I got 1/2 cup of powder.

Chicken Pulao

Friends hope you all had a good week end,September is my first blog anniversary and like to thank you all for your support and valuable comments.So today I am sharing a special recipe to celebrate the occasion.
As my kiddo and hubby dear both likes non-veg most of our Sunday lunch would be either chicken or egg.My son prefers chicken 65 and some mild pulaos rather than biriyani and curry so I make either chicken pulao or veggie pulao.
This chicken pulao is a milder version and the spice level can be adjusted according to the preference.Last Sunday I made this pulao and paired up with chicken 65,chicken kulambhu.
As I was in a hurry on that day I couldn't take nice pictures,will update the picture soon.Now off  to the recipe ........................


Chicken(with bones)1lb
Basmathi rice11/2cup
Onion(thinly sliced)3nos.(medium size)
Green chilly5nos.
Ginger&garlic paste2tsp
Mint leaves15-20nos.
Coriander leavesas needed
Saltas needed
Lemon juice2tsp
For the Seasoning 

Cinnamon2inch piece
Anise star1no.
Cumin seeds/jeeragam1/2tsp
Black pepper/milagu1/4tsp
Bay leaf1no.
Cashews/mundidri paruppu1tbs
For the chicken marination 

Ginger&garlic paste2tsp
Chilly powder/milagai podi1tsp
Coriander powder/dhania podi1/2tsp
Garam masala powder1/2tsp
Turmeric powder/manjal podi1/4tsp


  • Clean and cut the chicken,marinate the chicken with the given ingredients for atleast 30-45 minutes and soak the rice in water and keep aside.
  • Heat a pressure pan or cooker with oil+ghee and add the ingredients given for seasoning,saute the onion and green chillies till transparent.
  • Now add the mint,coriander leaves followed by ginger &garlic paste and fry it till the raw smell goes off.
  • Once the ginger&garlic paste is cooked add the marinated chicken and saute it,add 1/2cup of water and salt,cook the chicken gets half cooked.
  • Add the rice and mix it in the chicken mixture for a while or till everything gets blend well.Now add 21/2 cups of hot water and let it boil.
  • Close the lid and pressure cook it for one whistle in a medium flame and keep it in a low flame for 5 minutes.
  • Open the lid once the pressure subsides and finally add the lemon juice,fluff it with a fork gently without breaking the rice grains.
  • Serve it with raitha  or chicken curry.


  • For extra flavor 1/4 cup of thick coconut milk and the chicken need s to be marinated for atleast 30 minutes to get a juicy chicken.
  • Soaking the rice in water is also very important to get a perfectly cooked rice grain.

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