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Cooking With Shazia

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SWEET POTATO CASSEROLE

November 11, 2020 by Shazia Leave a Comment

 

There is no complete Thanksgiving menu without a sweet potato casserole. This dessert-like side dish is popular for a reason: made with roasted sweet potatoes, flavored with warm fall spices and sprinkled with a brown sugar streusel marshmallow topping. It’s a great make ahead dish that everyone will enjoy.

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Filed Under: RECIPES, SIDES

MEDITERRANEAN PASTA SALAD

November 2, 2020 by Shazia 4 Comments

This fresh easy pasta salad comes together so quickly.  It is loaded with so much Mediterranean flavor and pairs well with any menu.  This pasta salad is great served cold, so it’s a prefect make ahead dish.

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Filed Under: RECIPES, SIDES

HOW TO MAKE CHAPATI/ROTI

March 12, 2019 by Shazia 1 Comment

 

The oldest memory I having of cooking is learning how to make chapatis from my mom.  Homemade chapatis is one of the first foods that comes to my mind when I think of comfort food.

Typically when we think of making any type of bread, we think of oven, yeast, mixer and a lot of experience needed. But South Asian flatbreads are some of the simplest and delicious breads to make.  No use of any fancy kitchen tool, not worrying about dough rising times, but just a little practice is needed. Once you master the skill of chapati making you will truly feel like an artisan bread maker.

Chapatis and rotis are the same can be used interchangeably . Phulka is similar as well, but usually can be finished of on an open flame.  All 3 are whole wheat South Asian flatbread. It is traditionally made from atta, which is a wholemeal wheat flour.  This can come in varieties of 100% whole wheat, refined options and multigrain. You can try different types of flour to see which flour you prefer.

Chapati is a staple in South Asian households. These thin and soft breads can be eaten with vegetable or meat curries, used as wraps.

To make chapatis you really need 2 ingredients, the wheat flour atta and water. Now some people do add salt and oil but it’s not required. I have noticed depending on the variety of the flour I am using I will add some oil. For instance if I got the 100% whole wheat flour which gives you a little more tougher chapatis, I will use some oil.

Depending on the region and the style, the thickness and size of the chapatis will be varied. If you are new to learning this I would recommend you make them smaller and just a little thicker, they will be much easier to handle. But eventually you want to roll them out thin that usually ensures the chapatis will be soft and fluffy.

RECIPE NOTES

The goal is to make the dough soft, pliable with no lumps. If the dough is hard you will have a hard time rolling it out and the chapati will not be soft and fluffy.

Kneading the dough by hand is the easiest way to controlling the consistency of the dough. If you are new to learning this I highly recommend making/kneading dough by hand. When you have mastered the chapati dough by hand you can use the a stand mixer with the hook attachment.

I prefer to use lukewarm water so the dough will not be to soft, that can be hard to work with. When I use lukewarm water I end up using 1 1/2 cups water. Depending on the temperature of water you may use a little more or less.

Traditionally a concave griddle called a tawa is used to cook the chapatis on. You can find these at international grocery stores. I use a non-stick flat griddle that works perfectly.

With this recipe I can end up making 10-15 chapatis depending on how thick or thin you roll them.

I store the dough covered in the refrigerator and use it within 2-3days.

Enjoy with

chicken curry, meatball curry, eggplant curry

HOW TO PARTIALLY COOK REFRIGERATE/FREEZE

Heat flat griddle to medium/low
Roll out dough for each chapati
Place chapati on hot griddle within 15-20 seconds you will start to see it get cooked. Than flip it over give it another 5 seconds and take off griddle & place on clean kitchen towel to cool. Don’t allow chapatis to cool without being covered they will get tough.
Prepare all chapatis in same manner.
Stack & place parchment paper top & bottom of stack so they don’t get soggy. Place in zip loc bag with date. Place bag in refrigerator & keep for up to a week.
You can also place bag in freezer. Make sure squeeze out extra air from the bag to prevent freezer burn. You can also place parchment paper between each chapati as well. You can place in freezer for few months but I don’t freeze for that long.
Once ready to cook set refrigerator/frozen chapati out and let it come to room temperature or thaw. This does not take long.
Finish off cooking on a hot griddle.

Please watch the full detailed video on you tube.

 

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Filed Under: PAKISTANI/INDIAN DISHES, RECIPES, SIDES

ROASTED POTATO WEDGES

April 18, 2018 by Shazia Leave a Comment

A recipe that does not require an ounce of thought. These potatoes are an easy and delicious side for any meal. With a mouthwatering herb coating, it makes a great alternative to mashed potatoes or fries.

ROASTED POTATO WEDGES
 
Save Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
Author: Shazia
Recipe type: Side
Serves: 4-6
Ingredients
  • 3-4 med. russet potatos
  • 3 tbsp. olive oil
  • 3 garlic cloves,crushed/minced
  • 1 tsp. dried Italian seasoning
  • 1 tsp. paprika
  • ½ tsp. dried oregano
  • ½ tsp. pepper, salt to taste
Instructions
  1. preheat oven 450 degrees F.
  2. Scrub potatoes and pat dry. 2. Cut potatoes into wedges by cutting them in half lengthwise, than cut each half into quarters that they will give you 8 long wedges per potato.
  3. In large bowl add potatoes and seasoning and toss well.
  4. On lightly greased or foiled baking sheet line wedges in single layer skin side down.
  5. Bake 30-40 minutes or until fork tender.
3.5.3239

 

 

Filed Under: RECIPES, SIDES

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Welcome

AvatarHi, I'm Shazia! Welcome to my site. You will find all sorts of recipes here, something that will be easy or a challenge or fun to bake with the kids. Home cooking will be approachable & enjoyable. Read more →

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  • HOMEMADE HOT CHOCOLATE
  • CHRISTMAS FRUIT CAKE
  • SWEET POTATO CASSEROLE
  • MEDITERRANEAN PASTA SALAD
  • CHICKEN PULAO (chicken and rice pilaf)

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