Indiancornbreadmakaikiroti Recipes
INDIAN CORNBREAD ( MAKAI KI ROTI)
This is from Tarla Dalal's Roz ka khana and is a huge favourite with my daughters. It is really quick and nutritious. I use Tinned or frozen corn kernels. They come out quite crisp, perhaps someone reading this can tell me if they need to be softer and how I can achieve that...
Provided by HappyBunny
Categories Breads
Time 25m
Yield 6 rotis
Number Of Ingredients 9
Steps:
- Grind the sweetcorn to a fine paste in a food processor, without adding any water.
- Mix the corn paste with the rest of the ingredients in a bowl to make a soft dough; only use water if needed.
- Divide the mixture into 6 equal portions and roll each one into a circle of 4" diameter.
- Heat a tava or frying pan and cook each roti on both sides on a slow flame until golden brown, using a little oil.
- I must admit I have to use more oil than stated but that may be my inexperience!
- My girls eat these on their own with some yogurt dip.
MAKKI KI ROTI (PUNJABI CORNBREAD)
Any Indian food recipes submitted herewith have been gleaned from the website: "Your Guide to Indian Food" Indian Recipes. I am a beginner in the art of Indian food preparation and found it most interesting to read the helpful information on this website. I would like to pass it on to you; who knows? you may learn something new. Building an Indian Menu for Beginners For beginners, eating an Indian meal might be somewhat of problem let alone cooking a balanced Indian meal. Indian food is designed to be eaten with the group. Unlike western food, Indian food cannot be eaten or served without a combination. Thus, even though you like that curried vegetable or chutney, try not to eat it by itself. Combine it with rice or Indian bread or with other dishes. This will help you enjoy the meal more and will not give any digestion problems later. There is basic rule about how to combine dishes to make a complete Indian meal. Each Indian meal should consist of starch (for example: rice and/or Indian bread), one or more main dishes (for example: meat dish or fish dish, or a lentil and vegetable combination) and some kind of chutney. Usually two vegetables and/or lentil dish will be served with meal; one 'wet' with lots of soup and one 'dry'. For a simple meal there will be only few varieties of dishes while for an elaborate parties or festivals, more variety of them are prepared. Punjabi Food: A typical Indian restaurant in the United States serves a host of Punjabi food. Many non-Indian identify Punjabi food with the Indian food. Punjabi food includes classic favorite such as Tandoori Chicken, Naan, parathas, Alu Tikki, Makke di Roti and Sarson ka Saag and many more. Punjab a northwestern state of India is also known as 'the Land of Milk and Honey' . Many of Punjabi men are seen wearing big turbans. A typical Punjabi meal with consist of roti, daal, yogurt and curried vegetable. Many Punjabi eat rice very infrequently and only on special occasions. Punjabi meals usually have lot of onion, tomatoes, cumin, turmeric, mustard, garlic, ginger cooked in pure cow ghee. Milk is a very important part of Punjabi food in its many form such as yogurt (dahi), lassi, paneer, makhan (white butter) and ghee. In rural India, Punjabi food is mostly served on "Dhaba". Dhaba is a usually self-service roadside food
Provided by TOOLBELT DIVA
Categories Breads
Time 45m
Yield 10 cakes, 10 serving(s)
Number Of Ingredients 4
Steps:
- Mix corn meal and salt in bowl.
- Pour boiling water in center (like well) and knead to a stiff dough with a spatula or big spoon.
- Divide it into about 10 balls and roll each out to a circular disc shape (about 1/8 inch thick, and 4 inches in diameter).
- Cook breads in either a skillet with oil or ghee until brown on both sides on low-medium heat.
- Serve hot with Chutney.
- Serving Tip: Stack them by spreading melted butter between each bread.
- Tip for fist time user: Makki Ki Roti comes from the Punjab. The rolling out bread into perfect circular shape will be challenge at first. However, this skill can not be taught and only become better with practice.
- Customize: Customize by adding cumin seeds, garam masala, chopped fresh coriander or other spices on this basic recipe.
SPICY INDIAN CORNBREAD
Make and share this Spicy Indian Cornbread recipe from Food.com.
Provided by Donna Luckadoo
Categories Breads
Time 45m
Yield 12-18 Muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F and generously grease a 10-inch cast iron skillet or 12-count muffin pan. (If using the cast iron skillet, make sure you place it in the oven and get it hot before you pour in the batter).
- Mix all the ingredients and pour batter into prepared pans.
- Bake for 35-45 minutes depending on how hot your oven gets.
- Cornbread with be super moist so do not over bake it!
- If you prefer crunchy cornbread, I suggest you bake this using the muffin pans.
- This is great with fried potatoes and pinto beans! Enjoy!
Nutrition Facts : Calories 233.7, Fat 8.9, SaturatedFat 3.5, Cholesterol 41.6, Sodium 796.6, Carbohydrate 32.4, Fiber 2.5, Sugar 8.4, Protein 7
INDIAN CORNBREAD
A simple and different dish. A great side dish for Thanksgiving as it's a combination of bread and a corn side dish. It does cut into portions but is moist and tender using harvesty ingredients. I hope you give it a go.
Provided by Summerwine
Categories Quick Breads
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Mix all ingredients together and put in a buttered casserole dish.
- Bake uncovered at 350F for 40-45 minutes.
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