Hum bewafa hargiz na they – Chants of piercing poignance.

Movie – Shalimar.
Singer – Kishore Kumar.
Composer – R. D. Burman.
Lyricist – Anand Bakshi.

Hum bewafa hargiz na they…
How much difficult it would be not to shed even a single tear when you feel like crying your heart out.! How dreadful it would be not to say a word when you need to shout out loud.! How devastating it would be to stay silent even if you are being gravely misunderstood and watching your world falling apart helplessly…
Any ‘007’ too has a heart, he feels, he too loves, he too weeps as he is a human.. yeah, and it’s not like that revelation we got only after Casino Royal! Men on mission are not machines as something is throbbing inside them too.. Just like Agent 3694 – Kumar on mission “Shalimar”.

Shalimar was one of the most expensive movies ever made of its time by our Gujarati filmmaker Krishna Shah who was working in Hollywood far earlier than Shekhar kapur started. Movie was shot both in English and Hindi and released both in India and US together in 1978. In spite of having quite an interesting plot and awesome starcast like Rex Harrison, Sylvia Miles, John Saxon from Hollywood and Dharmendra, Shammi kapur, Zeenat Aman, O P Ralhan from bollywood, both the versions got shattered so badly on box office. And Still! How Shalimar has been throbbing throughout the years in hearts of Indian mass. Reason? Of course, its mind blowing soundtrack. Songs composed by R D Burman were/are actually breaths of this movie. Picking a personal favourite which comes from a personal favourite voice – Kishore Kumar and so beautifully penned by Anand Bakshi.

Sir John( Rex Harrison), a millionaire dying from cancer invites top thieves of world on a private island to steal his precious most asset, a ruby – Shalimar worth Rs. 135 crores which is kept safe in a bullettproof case surrounded by minefield and hundreds of armed guards. An uninvited, anonymous thief Kumar( Dharmendra) reaches there somehow and joins this deadning game. He gets stumped when he finds his lost love Sheila ( Zeenat Aman) working there as Sir John’s personal assistant. Both the hearts endure vortexes of pinning past memories.
Dharmendra here startles you.. In my opinion, this is the height of interpretation of the character by him particularly for this song! He reminds you once again that he is the same actor who did Anupama and Satyakam!

Song starts with quite a short prelude. Chorus. Those so weird but unforgettable chants – jhinga la la hum jhinga la la hum jhinga la la hum hurr hurr.. Some percussions. Sober strums on guitar. Little sound of flames coming from hundreds of burning fire lights. And breezes in the most sonorous voice..
NONE in the world can replace this soulful voice here which takes over the song completely till the end. Each of words is coming straight from heart with sea-full of emotions.
“Hum bewafa hargiz na they..”
The pain peals more with the word – HARGIZ. You feel a silent sob when KK sings “par hum wafaaaa..”
and an exhausting helplessness in “kar na sake..”
Second line is even more grievous..
“Hum ko milie.. uski sazaa…
hum jo khataa… kar na sake.”

That hum by chorus lifts the sadness in the air. But soon gushes back those weird chants which has hardly anything to do with the mood of the song! And how convincingly it flows throughout the song without affecting the emotions depicted in lyrics!! Who else could even think so??! Lord Pancham creates here an unprecedented, unexplored, mystic world of melody wherein all such contradictions blooming on same span making it ethereal and eternal.

For the first interlude, besides chorus, R.D.Burman has used some wonderful percussions synced with thumping tribal chants. Calm notes of synthesiser wind it all up. A single strum on guitar and 3 words all alone in Kishore’s voice.. “kitnee akeli thi woh..” feel of stark loneliness piercing straight. Can you imagine any other way to make it more poignant?

“kitnee akeli thi woh.. raahen hum jin par..
Ab tak akele chalte rahe..”

No. His pained eyes are not welling but gazing far back somewhere reluctantly.. Dharmendra has done a stupifying job by doing nothing! That lonesome lamp burning just besides him reveals his condition – a fancy glass outside covering a scorching fire inside..

Tujh se bichhad ke bhi.. o bekhabar..
tere hi ghum mein.. jalte rahe..

Guitar, bongo and subtle sound of violins make it more and more numbing. None except those mourn-like hums respond when his groans,
“Tune kiya jo shiqva..
hum woh gilaa kar na sake..”.

In second interlude too, chorus and percussions sing the same mismatched saga. Some wierd notes from synth matching tribal figures on screen, striking sticks on dhols, a beautiful bass flute flowing with rising sound of violins. Nothing comes to help Kishore Kumar and lyrics except those violins soaring like an unresting pang. Perhaps it depicts his situation more effectively. He is standing there all alone where just none is able to understand his words(pain). No one cares. None who shares.

Bakshi babu’s pen flows on…

“Tumne jo dekha-suna sach tha magar..
Kitna tha sach ye Kis ko pataa..
Jane tumhe maine koi dhokha diya..
Jane tumhe koi dhokha hua.. “

Nothing to explain. Nothing to complain. Nothing to blame.. just saying,
“is pyaar mein.. sach-jhooth ka..
tum faisala.. kar na sake..”
You could have done. You didn’t.

Song completes with the same weird chants and same sound of flames coming from burning fire lights. And still, here no sound is coming from all those fire lights burning inside him and no water even from his own eyes to blow them out..
But he has R.D.Burman, Anand Bakshi and Kishore Kumar and finally that fire gets its way out and all his pain floats along with this mourning melody.

https://youtu.be/2ODQEjSUnok

Kesar Naankhatai.

Hello lovely folks!

Greetings from A pinch of lyfe! 💕

Welcoming you all with my new blog post – Kesar Naankhatai. 😊

Naankhatai is a perfect blend of imported method and our traditional flavours. The word Nankhatai is derived from Persian word Naan meaning bread and an Afghan word khatai which means biscuits. In Afghanistan and Northeast Iran, these biscuits are called Kulcha-e-Khataye. Kulcha is a type of Indian bread similar to Naan.

Origin of Naan khatai is found in India only. In Surat. A city currently in Gujarat state. In 16th century, Indians and Dutches were important spice dealers worldwide. A Dutch couple had started a bakery in Surat for local Dutch residents. When the Dutches left India, they handed over the bakery to an Iranian. But the bakery biscuits were not popular among local Indian residents. To save his business, he staeted selling dried breads at very low prices. It became so popular that he started drying breads before selling. And with passing time, this experimentation resulted into Naan khatai.


If you ask me, I would say Naankhatai is one of the easiest cookies to bake. Best thing to start with if you are a beginner. You know, I reside at quite a small town where getting some fancy ingredients for baking is next to impossible. So I mostly try and post the recipes which needs least and quite simple handy ingredients. Kesar Naan khataai is one of them. I have made it with very few and handy ingredients from my panrty. Still, outcome is awesome as you can see in the pics. Also the taste.
This one is my fullproof recipe which never fails me. Sharing with all of you. Give it a try.

Okay! “Can I make it with whole wheat flour instead of all purpose flour/ maida?”
Yes, you can! But then that will be a different recipe with a different outcome.

Happy baking..❤️😊

Category – Dessert.
Preparation time – 10 minutes.
Baking time – 25 minutes.

Ingredients :

All purpose flour – 1 cup. ( 1 cup = 200ml).

Melted pure Ghee ( clarified butter) – 1/2 cup.

Powdered sugar – 1/ 2 cup. ( or a little less).

Powdered Cardamom / Milk Masala – 1 to 1.5 TSP.

Saffron strands – 1/ 8 TSP.

Milk – 1/4 TSP. ( or less to dissolve saffron).

Finally chopped nuts – 1.5 to 2 tbsp.

Directions :

Take approx 1/4 TSP warm milk in a cup and add saffron strands into it. Stir a little and let the saffron dissolve in it.

In bowl, take melted ghee (clarified butter). It must be melted and should have a liquid consistency beacuse if you take a thickened one its quantity will be increased when it will melt and your dough will get much softer.

Add powdered sugar and bit them together with help of a wire whisk or a spatula till the mixture gets light and fluffy.

You can now add powdered cardamom or milk Masala in it. I generally grind green cardamom or milk Masala with sugar only. So that its flavour perfectly blends with it. I prefer adding milk Masala as it contains saffron, mace and other dryfruits also besides cardamom. And that gives quite a rich aroma. Add saffron strands which we have kept in the cup for dissolving. Give it a good whisk and mix everything very nicely.

Add all purpose flour, mix everything again and make a dough. You can use your hands at this stage.

This dough doesn’t need to rest. Make Naankhatai of your desired size at once. I generally get 16 naankhataai out of this dough. The size you can see in these pics.

Sprinkle chopped nuts or readymade milk Masala over it. Press it properly on your Naankhataai so that will stick to it.

Bake your Naankhataai in a preheated oven on 160 degree for 20/25 minutes appox. Time may vary according to the size of your oven.

Take your baking tray out let it cool down completely. When it gets room temperature, serve or store it. 😊

Stuffed Cheese Kulcha.

Hello lovely folks! 😊

Warm greetings!

Glad to meet you here again with one more beautiful delicacy – Stuffed Cheese Kulcha. ♥️

Kulcha is one of the most popular Indian bread. Mostly it is considered as a Punjabi delicacy. Who won’t love those mouthwatering Amritsari Kulchas with a dollop of fresh butter on the top. Stuffed punjabi Kulchas have wide varieties like Aalu (potato) Kulcha, Paneer ( cottage cheese) Kulcha etc. Kulcha is very popular dish in Avadhi cuisine also. Kulcha Naahari and Gilaami Kulche are quite popular sorts of Avadhi Kulchas. The origin of Kulchas is found in Iranian cuisine though.

Kulcha is one of the most cherished Indian breads at my home too. Specially whenever I make Stuffed cheese Kulcha for family, friends or guests, it remains a big hit. My big thanks to a brilliant baker and blogger Mukulika Sengupta whose recipe I have seen and followed first for making Chesse Kulcha. The base idea of this recipe is adoped from her post only and then I have made several changes in ingredients and method. Kulcha are traditionally made in tandoor but I mostly bake them in oven.

Sharing my method of making Stiffed Cheese Kulcha. This is a no fail recipe. Give it a try and more than sure, you gonna love it forever.

Category – Main course.
Preparation time – 30 minute.
Proofing time – 1.5 to 2 hours.
Baking time – 8 to 10 minutes.

Ingredients :

All purpose flour – 2 cups.
Milk – approx 1 cup.
Milk powder – 2 TBSP
Active yeast – 1/2 TSP.
Sugar – 2 TSP.
Butter – 2 TBSP ( + for applying over top).
Corinder leaves – 1 TSP ( finely chopped).
Sesame seeds – 1TSP .
Nigella seeds – 1 TSP.
Salt to taste

For filling :

Mozzarella Cheese – 1 cup ( grated).
Green chillies – 1 TSP ( finely chopped).
Coriander leaves – 1 TSP ( finely chopped).
Chaat Masala – 1 to 2 TSP ( or as per taste).

Directions :

Take one cup milk and boil it till gets warm. Add 2 TSP sugar in it and give it a stir.

Now in a big sized bowl, take all purpose flour. Add salt to taste and 2 TBSP milk powder. Mix everything well.

Sprinkle 1/2 TSP active yeast over it and now pour warm milk into the flour. Start kneading the dough. Knead for 2/4 minutes and then add melted butter into it. You can add olive oil or any vegetable oil instead. But for making kuchla, I would suggest to add butter for better taste. Knead it very well for at least 12/15 minutes. The consistency of your dough should be softer than our regular roti/chapati dough. You can add warm water to adjust the consistency.

Place your dough in a big sized greased bowl and turn it to cote. Cover it completely with a damp cloth. Place this bowl in a warm place.. like near your gas or in the oven.

It will take 1.5 to 2 hours for proofing. Depends on temperature. Within 1.5 to 2 hours, your dough will rise and get almost doubled in size.

Meanwhile grate mozzarella cheese and transfer it in a bowl. Add finely chopped green chillies, finely chopped coriander leaves and chat masala and mix everything nicely using a fork very gently.

Now come back to your risen dough. Punch it out with your knuckles and reduce again.

From this dough you can make 4 to 6 Kulchas. Divide your dough in 4 to 6 parts as per the size you want to have. Make rould balls out of them.

Take one ball, place it on a flat surface, dust it with all purpose flour and start rolling it with help of rolling pin.

Devide the stuffing too according to number of the kulchas you are planning to get. Make a little circle by rolling your dough-ball and put 1/6 portion ( as I have made 6 balls ) of cheese stuffing in the centre. Combine the edges and seal the stuffing completely in the dough.

Dust the stuffed dough again and roll it as thin as you can. Make sure your stuffing is not peeping out of your rolled kulcha.

Apply water nicely all over the top. Sprinkle sesame seeds, nigella seeds and finely chopped coriander over it and pat them a little so that they get sticked to the kulcha nicely.

Transfer your kulcha in your baking tray. Repeat the same process with rest of the dough. I could bake two kulchas together at a time in one batch. It depends on the size of your kulcha and your baking tray.

Bake your kulcha on 200 degree temperature for approx 8 to 10 minutes or until its top gets golden brown colour. Again, baking time and temperature may very according to the size of your oven.

Take your baked Kulcha out of oven. Apply butter over it generously. Serve hot.

Saga of woven cords – Saaree umar humein sang rahena hai..

Movie – Hare Rama Hare Krishna. Singer – Kishore Kumar. Composer – R. D. Burman. Lyricist – Anand Bakshi.


“Jab se meri aankhon se ho gai tu door..
Tab se saare jeevan ke sapne hai choor..
Aankhon men neend na..
man main chaina hai..”

Hindi film music has a big treasure of such melodies depicting the piercing pain of parting.
…Is that so??
Well.. Not really. When you listen the last line of the same stanza, it moves you deep within. Tell me, how many songs you have listened earlier and even later wherein a brother is yearning for his younger sister to this much extent?!

‘Hare Rama Hare Krishna’ brought a lot to think and feel for the society in early 70s. So many subjects to cover in a single commercial movie! Misled youths devastating themselves in drugs, woes of broken marriages and sliced families, increasing issue of smuggling of our heritage masterpieces and all that in a completely commercial movie! The film was a smashing hit. And the reasons behind that in my opinion were undoubtedly its music, flaunting presence of that debutant diva – Zeenat Aman and quite a touching storyline.
A misunderstood, lonesome lassie splitted from her loved ones flies far away from all fake relations and tries to alleviate her pain with the help of drugs and some unknown friends gravely detached from the society just like her!
And there comes her angel – her brother who used to be one and only loving, caring, warming and blaming person in her life…

Whenever I watch this movie, the thing moves me the most is those pinning efforts of Prashant – Dev Anand to fetch back his sister to the life again.! Climax and also the end of this movie is so much saddening. This song startles you and leaves an everlasting emotion in your heart.

Kishore Kumar starts humming and something starts pulsating restlessly inside you with those gentle strums on guitar and so subtle sound of bongo. As Kishor Kumar repeats the same notes, you feel that something in you too is melting with that rendition and you too feel a lump chocking your throat just as Janice – Zeenat Aman feels when she listens the most loved and cherished words and dhun of her life till that moment.
“Phoolon ka taron ka sabka kehna hai
Ek hazaron mein meri behna hai
Saaree umar humein sang rehna hai…”

Soon the song completely takes over you and even you miss to notice that corners of your eyes are welling now..
In interlude, that haunting notes of guitar and violins forecast to happen something too bad and sad in coming moments but soon that flute brings you back there where Anand Bakshi’s pen leaves you struggling to hold all the water inside your eyes only.
“Jab se meri aankhon se ho gayi tu door
Tab se saare jeevan ke sapne hain choor
Aankhon mein neend na man mein chaina hai
Ek hazaron mein meri behna hai
Saaree umar humein sang rehna hai..”

Those tweeting notes of flute played along with hearty voice of Kishore Kumar sounds as if someone splashes the drops of water to the fainted mindset of Janice and those so fond memories of her childhood flash back to her! Her eyes restlessly search where the song is coming from and she finally gets a glimpse of her brother singing..
“Dekho hum-tum dono hai ek daali ke phool..
Main na bhoola tumko tu mujh ko gai bhool..
Aa mere paas aa kahe jo kahena hai…
Ek hazaaron mein meri bahena hai..”

It stuns her..! She stands still..! And ultimately takes that anesthetic escape to calm the poignant pang deafening her senses.

In last interlude, that sobbing notes of violin, numbing bell sound, swaying violins and strumming guitar take the feel of poignance at its peak and Janice takes that last ‘dam’ of her life.. She rushes there where her brother is, stops for a while and comes closer giving him a deadening gaze.. Drug overdose picks her from present and takes her back to the most blissful moments of her life where her loving little brother has held her on his back..
“Phoolon ka taaron ka sab ka kahena hai..
Ek hazaaron men meri bahena hai..
Saree umar humen sang rahena hai.. “

I equally love the childhood version of this song. Lataji sounds immensely adorable and Pancham too gives his lovely little share singing two lines here. HFM has hundreds or even more kasme-vaade songs, but to me, this classic remains the most affectionable always..

https://youtu.be/4h1bacPNTkA

Lemon-Ginger cookies.

Hey lovely folks!!

Tell me, are you a coffee lover or a tea totaler?
Me? Well.. though, coffee is an eternal love, still love to have tea sometimes. Specially in winters. In my district, winter gets chilling during December – January. And during this time I never say no to a hot, strong ginger tea. You know, some traditional delicacy of ours go well with tea only. Be it hot and spicy methi na gota or gaanthiya, you can’t imagine to have without tea accompanying them. Gota and ganthiya are the dishes you will like to have hot and fresh only. Now if you’re having a ginger tea at office and niether you, nor anyone else would be able to go out to bring garmagaram Gota or Ganthiya, what to have with ginger tea?! I need something anyway as during winters, appetite gets as much high as the temperature gets low. So! these cookies would go as an anytime munch which has goodness of fresh ginger and lemon.

I have used very handy ingredients from my pantry and still the taste is so refreshing. Sharing my recipe have. Give it a try. You gonna like this for sure.

Category – Snack.
Preparation time – 20 minutes.
Baking time – 30/35 minutes appox.

Ingredients.

All purpose flour – 1cup. ( 1 cup = 200ml).
Salted butter – 1/2 cup.
Icing sugar – 1/2 cup.
Rice flour – 2 TBSP.
Lemon zest – 1 TSP
Lemon juice – 2 TSP.
Finely grated ginger – 1TSP.
Ginger juice – 1 TSP.

Directions.

  • In a bowl, take 1/2 cup butter and 1/2 cup icing sugar. You can add powdered sugar instead.
  • Start whisking them with the help of an electric beater or a specula. Keep whisking it until it gets light and fluffy.
  • Now add 1 TSP lemon zest, 2 TSP lemon juice, 1 TSP ginger juice and 1TSP very finely grated ginger and mix everything well. After thst, add one cup all purpose flour and 2 TBSP rice flour. Whisk it nicely to mix everything well. Your dough is ready.
  • Place your dough on a plastic wrap, cover it completely and put in the fridge at least for an hour.
  • After an hour approx, take your dough out of the fridge. Lemon and ginger flavours are very well infused in your dough now and consistacy too is quite workable. Roll your dough by placing it between two parchment papers and cut out the cookies of your desired shape and size. I have cut my cookies with simple round cookie cutter. To get this impression on the top, I have pressed a crochet piece over the rolled dough just like we do for pie top.
  • Now place your cookies in a baking tray and bake in preheated oven on 160 degree for approx 30/35 minutes approx. Baking time always depends on thickness of your cookies.
  • After taking out your cookies from oven, let them cool down completely.
  • Pick your mobile phone ( landline too would do), call your buddies and make a kadak, meethi chaai. Sour, sweet, spicy Lemon – Ginger shortbread cookies will go awesomely with equally sour, sweet, spicy gossip 😉 and of course, with your ginger tea in this chilled weather. Store them in a container and take it to your office/workplace like I did for litte hungers. 😁
    Do try and forget not to give me your feedback. I will be waiting..🤩

Gulaab jumun cake.

Hi all!! 


Today bringing one of the most loved bake from my own archives –
Gulaab jamun cake..!! 


Quite a rich, aromatic fusion delicacy! 


If you are a sweet tooth, there would be hardly any chance of not liking Gulaab jamun. One the most loved Indian dessert having richness of milk solids (mava/ khoya) and some lovely fragrant flavours like saffron, cardamom and rose water. Gulaab jamun is the dessert you can get almost all over in India and in every seasons. It tastes equally awesome both the way – served hot or cold. Though I love my Gulaab jamuns  hot even during summers. A big hot Gulaab jamun topped with a scoop of vanilla ice-cream is one of the most favourite dessert ever! 


Before a couple of year approx, I saw this delicacy shared by someone on Facebook. I absolutely loved the idea and adopted for making my own version of the same. Since first trial only it became a big hit at my home. Everyone, who tasted it, just loved the taste and texture. And now I am stuck to this recipe. It surely is a royal treat during festivals and for special invitees. Do try this once and you would love to make it again and again. 


Category – Dessert. 
Preparation time – 15 minutes. 
Baking time – 30 minutes approx. 


Ingredients :


Gulab Jamun Mix – 1/2 cup.

All purpose flour – 1/2 cup. 

Powdered sugar – 3/4 cup. 

Milk – 3/4 cup.

Odourless oil – 2 tbsp. ( you can use clarified butter instead)

Butter – 1 tbsp.

Baking powder – 1/2 tsp.

Baking soda – 1/4 tsp.

Apple cider vinegar – 1/2 tsp.

Cardamom powder – 1 tsp.

Saffron strands – 9 to 10.

Rose water – 1 to 2 tsp. 

Chopped Almonds and pistachios to sprinkle over the top. 

 
Directions :

In a bowl, sift all purpose flour, baking powder and baking soda for 4/5  times.

– Now add the Gulabjamun mix to the sifted flour mixture,  mix it well and sift again. 

– Heat 3/4 cup milk. When it is heated up, add sugar powder, cardamom powder and saffron strands. Mix it till sugar dissolves completely. 

– Now add oil, butter and apple cider vinegar and mix quite evenly with wire whisk.

– Finally add flour mixture to this milk mixture in batches.  Also add rose water and fold gently. There should be no lumps in your batter.

– Pour the batter in a greased tin , decorate it with chopped almonds and pistachios and bake in a preheated oven at 180°c for 30 minutes approx. You will absolutely love the aroma it releases while baking. 

– Take it out of oven demould and cut the pieces only when it cools down completely.

Delish..

Green masala bread loaf.

A typical gujju styled bread. 

Having all greeny goodness of green fenugreek leaves, coriander leaves, green leafy garlic, green chillies and other spices which are generally added in Methi na thepla.  

Winter brings so many cherishable memories of childhood. Specifically all those traditional delicacies of a typical Gujarati household like ours. Kantla and gund (traditional hearbs) waali sukhdi,  Adadita, Saalam paak, Gajar ka halwa and what not! That daily routine of making fulka roti used to get switched to Bajri na rotla and thepla. Though Methi na thepla is being made the whole year in Gujarati families. But during winters, the ingredients get changed a little.  At our region, during winters we get lovely fresh Methi ni bhaji –   fenugreek leaves which are little bigger in size, greener in colour and less bitter in taste. In winter only, we get green leafy garlic which tastes best in thelpa and some other wintry delicacies. Quite spicy delicious green chutney is also made adding green garlic. 


Since very childhood, I had seen a regular practice at my home. My mother used to collect malai ( cream) from the boiled milk for whole week and mostly on Saturdays, Ghree ( clarified butter) was made out of it. During winters, this practice used to change and at least half of white butter was kept daily for its fresh consumption with Bajri na rotla and also methi na thepla. Thepla adding methi, cariander and green garlic was one of the hottest favourite when being served with lotts of fresh white butter. 


Last week only I bought a fresh packet of yeast online. It was my first ever experience of using active yeast. Otherwise in my town, we get dry yeast only.  I was planning to use this yeast since 4/5 days. First I thought to make a simple White bread out of it. But while first proofing, I thought why not to add some flavour so that my next day’s breakfast too will be sorted with it. Checked my pantry and found some ingredients which could have been useful for making Methi na thepla only!! And decided to take chance. Bread adding all traditional flavours. And what an aroma it released while baking!! I was almost sure, it will going to be a big hit at my home at least.! 
Yeah, everyone loved the taste! We had it with butter and green garlic chutney. Awesome!! I am going to make it again and again. If you too are interested, please check the recipe following below.  It’s absolutely worth trying. ♥️


Category – Main course / Breakfast. 
Preparation time – 30 minutes. 
Proofing time – 2 to 3 hours total for two proofings. 
Baking time – 40 minutes.


Ingredients :


All purpose flour – 3 cups. 

Milk – approx 1 cup.

Milk powder – 2 TBSP.

Active yeast – 3/4 TSP. 

Sugar – 3 TSP.

Curd – 1 TBSP.

Olive oil – 1 TBSP.

Butter – 2 TBSP. 

Green Garlic – 1 TBSP finely chopped. 

Fenugreek leaves – 2 TBSP  Finely chopped. 

Carinder leaves – 2 TBSP finely chopped. 

Green chillies – 1 TBSP finely chopped. 

Sesame seeds – 2 TSP. 

Carom seeds – 1 TSP. 

Salt to taste..


Directions :


– Take one cup milk and boil it till gets warm. Add 3 TSP sugar in it and give it a stir. 

-Now in a big sized bowl, take all purpose.  Add 1 tbsp olive oil in it. You can use melted butter or any vegetable oil instead. Add salt to taste and 2 TBSP milk powder. Mix everything well. 

– Sprinkle 3/4 TSP active yeast over it and now pour warm milk into the flour. Add curd and start kneading the dough. Knead it very well at least for 12/15 minutes. The consistency of your dough should be much softer than our regular roti/chapati dough. You can add warm water to adjust the consistency. 

-Now place your dough in a big sized greased bowl and turn it to cote. Cover it completely with a damp cloth. Place this bowl in a warm place.. like near your gas or in the oven.

-It will take 1 to 1.5 hours for proofing. Depends on temperature. Within 1 to 1.5 hours, your dough will rise and get almost doubled in size.

– Meanwhile in a small pan, heat butter. Add carom seeds and at once add finely chopped garlic and green chillies. Give it a good stir and add 1 TSP sesame seeds and fenugreek leaves. Stir fry it for just a minute and switch off the flame. 

– Now come back to your risen dough.  Punch it out with your knuckles and reduce again. 

– At this stage, add the green mixture we have just prepared. Also, add some finely chopped coriander leaves. Mix it nicely so that the green mixture get well corporated with the dough. 

– Roll the dough and make a log out of it.  Place it into a greased bread tin.  Cover and keep it for second proofing for one more hour approx. 

– Dough is ready to go for baking. But before that give it a milk wash with quite a gentle hand. Sprinkle sesame seeds over the top. 

– Time to bake now. Place your bread tin in a preheated oven on 200 degrees. Bake it for approx 35/40  minutes (depends on oven)  until its top changes its colour to moderate brown. 

-Take it out of the oven. Apply butter on it. Unmould after 4/5 minutes. 

– Cut the slices with bread knife only after it cools down completely and have it with lots of white butter and green garlic chutney. Heaven…..