Mamaskitchen

Rice bhakari or roti are made from rice flour. The rice flour is a form of flour made from finely milled rice. Rice bhakari is prepared all over Maharashtra, konkan and coastal reason, rice being a staple food in these region. Rice roti is also prepared in East Indian (Mumbaikar) families. Rice rotis are prepared in two method, first method is directly kneading the rice flour, salt and water and preparing a soft dough and the other method is boiling water in a pan adding salt and oil, then add rice flour stir and cook for few minutes and then remove and knead to dough, this method is known as ukahal. We East Indians (Mumbaikar) prepare the rotis in ukhal method, this method of preparation keeps the rotis soft and are easy to digest. Can serve this rotis with mutton or chicken curries, fish curries or veggies. Step By Step Method 1. In a pan put water, salt and oil and let it boil. 2. Give a nice boil to the water. 3. When the water boils, add rice flour to it. 4.

Fugias is an authentic dish of our East Indian (Mumbaikar) culture. It is served during wedding or any party occasion, fugias are most important and signature dish counted in the East Indian menu. Fugias are prepared all the days of wedding. Tasty, yummy and authentic. It is also prepared during festive occasion in East Indian families. These golden delicious balls we call fugias are still a much sought after delicacy.Enjoy these with Sorpatel, Indal (Vindaloo) or just drop fugia into a bowl of hot tea and spoon them into your mouth. Step By Step Method    1. In a bowl take maida, beaten eggs, ghee, salt, coconut milk and combine the mixture all together.     2. In a small bowl take sugar, yeast and lukewarm water and keep for five minutes till turns to  smooth paste, now add this yeast mixture to the maida. 3.  Add luke warm water and knead it till all merge together and no lumps should remain in the mixture and flour should be thick and light enough to form balls.

Churma ladoo is the most popular ladoo all over India. Churma ladoos are mostly popularly found in region like Haryana, Rajasthan, Uttar Pradesh and Awadhi. It is coarsely ground wheat crushed, cooked with ghee and jaggery or sugar. Traditionally it is made by mashing bajari or wheat flour in ghee and jaggary. In Rajasthan this delicacy is served with dal baati. It is also prepared during festive occasion. Step By Step Method 1. Take a pan, allow it to become hot. 2. Add ghee to it. 3. Melt the ghee. 4. Take wheat flour (pounded coarsely) in a large flat vessel. 5. Pour two big spoon melted ghee to it. 6. Mix well until you get a crumb texture. 7. Add luke warm water or milk and knead to a stiff dough. 8. Divide the dough into the shape of muthiya or elongated shape. 9. The muthiya or elongated shape dough is ready to fry in pre- heated ghee. 10. Fry the muthiyas in pre-heated ghee on medium flame. 11. Fry till golden brown and crisp. 12