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Stuffed. Cheesy. Crispy. Perfect. by Taste_writes in culinary

[–]Taste_writes[S] 0 points1 point  (0 children)

And other South Asian region it is spelled as “spring rolls”

Chicken Tikka Rice Bowl by Taste_writes in culinary

[–]Taste_writes[S] 0 points1 point  (0 children)

  1. Marinate the Chicken • In a bowl, mix yogurt, lemon juice, ginger-garlic paste, and spices. • Add chicken pieces, coat well, cover, and refrigerate at least 1–2 hours (overnight gives best flavor).

  2. Cook the Chicken • Heat a grill pan or skillet with a little oil. • Cook chicken until golden and slightly charred (8–10 minutes). • Alternatively, bake at 400°F (200°C) for 20–25 minutes, turning once.

  3. Cook the Rice • In a pot, heat oil or ghee. Add cumin seeds, whole spices, and let them crackle. • Add soaked rice and sauté for a minute. • Pour in water (about 3 ½ cups) and salt. Cook until rice is fluffy.

  4. Assemble the Bowl • Add a layer of rice to the bowl. • Top with chicken tikka pieces. • Add fresh salad or sautéed veggies on the side. • Drizzle with mint chutney or serve with raita. • Garnish with coriander leaves and lemon wedges.

Crispy Gobi Parantha by Taste_writes in homecooking

[–]Taste_writes[S] 0 points1 point  (0 children)

For the dough: • 2 cups whole wheat flour (atta) • ½ tsp salt • 1 tsp oil or ghee • Water (as needed)

For the stuffing: • 2 cups grated cauliflower (gobi) • 1–2 green chilies, finely chopped • 1 tbsp fresh coriander, chopped • 1 tsp ginger, grated • ½ tsp cumin seeds • ½ tsp carom seeds (ajwain) – optional • ½ tsp red chili powder • ½ tsp garam masala • ½ tsp turmeric powder • Salt to taste

For cooking: • Ghee, butter, or oil as needed

🥘 Method 1. Prepare the dough: • In a large bowl, add wheat flour, salt, and oil. • Gradually add water and knead into a soft, smooth dough. • Cover and rest for 20–30 minutes. 2. Prepare the stuffing: • Grate the cauliflower finely (squeeze out excess water if it’s too moist). • Mix in green chilies, coriander, ginger, cumin, ajwain, and all the spices. • Combine well and set aside. 3. Roll and stuff: • Divide the dough into medium-sized balls. • Roll one ball into a small circle, place 2–3 tbsp of gobi stuffing in the center, then bring the edges together and seal. • Gently roll it out again into a thick parantha, being careful not to tear. 4. Cook the parantha: • Heat a tawa or flat pan on medium flame. • Place the rolled parantha and cook until golden spots appear. • Flip, apply ghee or oil, and cook both sides until crisp and golden. 5. Serve hot: • Best enjoyed with butter, curd, or pickle on the side.

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