Roth (Kashmir)

Roth is a Kashmiri cuisine normally prepared during the time of harvest. It is also made in Kashmiri families during certain auspicious occasions like ‘Pan Puja’. This fried specialty of Jammu & Kashmir is made from wheat flour and commonly consumed by Kashmiri Pandits.

Ingredients

Wheat flour 2 cups

Sugar 1 cup

Ghee 2 tablespoons

Ghee to fry

Cardamom seeds 1 teaspoon

Poppy seeds 1 teaspoon

Milk ¾ cups

Water to knead

Cinnamon powder ½ teaspoons

Method §  Crush cardamom seeds and mix with sugar, ghee, cinnamon powder, and flour. §   Knead it with milk and water to get smooth dough; keep aside covered under a wet cloth for 30 minutes. §  Heat ghee in a deep fryer; divide dough into small lemon sized pieces and roll them to ball. §  Using a chapatti press, flatten each dough balls to thin discs and fry them in ghee on both sides to golden brown color. §  Dry out ghee using kitchen tissues and sprinkle a few poppy seeds on the top of each cooked Roth. Can be served hot or cool.

Kozhukatta (Kerala)

Another traditional breakfast from Kerala’s vast variety of breakfasts is Kozhukatta. Much similar to Chinese dumplings in making, we can better call them as rice flour dumplings. Normally sweet stuffed Kozhukatta can also have a spicy variation.

Ingredients

Rice flour 1 cup

Salt 1 teaspoon

Lukewarm water to knead

Ghee 1 teaspoon

Grated coconut 1 cup

Sugar or Jaggery ¼ cups

Cardamom powder ¼ teaspoon

Method §  Mix rice flour, ghee and salt thoroughly; slowly add lukewarm water and knead it to smooth dough and keep aside. §  Mix grated coconut, cardamom powder, and sugar in a different bowl and heat it for few minutes. §  If you are using jaggery instead of sugar boil jaggery in water to a thick liquid, mix grated coconut and cardamom powder when the liquid is on fire. §  Divide kneaded dough into several small lemon sized pieces; Press them in between your palms and add sugary grated coconut to the middle. Roll it back to ball shape with fillings in the middle. §  Keep several filled dough balls on an idly mould in a cooker and steam for 8 to 10 minutes. §  You can use cooked masala vegetables or cooked masala chicken mixture as filling to get a spicy variation of Kozhukatta.