“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Punjabi speciality - Makki(Corn) ki Roti
Published On: 13 Jul 2006
for more details, click the name of the ingredient
Bengali: Laban / Noone
Mix together the maize flour and salt in a big vessel.
Make a hole in the centre.
Add little water at a time and oil and knead well into a soft pliable dough.
:- Make sure it is not sticky.
Make medium sized balls off the above dough.
Roll each ball into rotis of about 5" in diameter.
Heat a griddle on medium fire.
Put each roti on the griddle.
Cook the first side for about a min or so.
Spread a little ghee on top and flip the sides.
Fry again for a minute or so and turn again.
Continue to do this till the roti is crisp and golden on both the sides.
Drizzle with ghee or butter if desired.
:- Serve hot with sarson ka saag and onion and lime slices.
Tomato rice within minutes...
Lady`s finger(Vendakka) thoran...
Thalipeeth is a recipe belongs to Maharashtra. Thalipeeth is...
Ragi is very healthy for any meal. This recipe can be made o...
Drumstick paratha is quite an innovative paratha recipe wi...
Methi Thepla is a favorite Gujarati snack bread. It is very ...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements