Since 1959

I had chased bears all over the mountains off and on for several weeks with my good friend Don, who’s a very experienced bear chaser. I’d had opportunities to shoot many bears but none got me excited enough to .

There are four shots in that one hole! Drei dieser Probleme lassen sich unter gewissen Bedingungen durch den Einsatz von Filtern zumindest teilweise in den Griff kriegen:

Compound Interest Formula

how to make soft chapati at home. how to make phulka or pulka at home. how to make soft roti. homemade roti or chapati. how to make rotli.

Adding water little by little is another key to bind good and pliable dough. This is an old time tips from Grandma and Mom. The oil help to keep rotis soft for long time or even till next day.

Did I say it taste heavenly with a dollop of ghee on warm roti. The whole wheat flour have a brownish hue. After number of experiments I always go with Aashirwad brand and stick with it since past years. This is daily bread in India and other neighbour countries. Also, staple food in Gujarat and Punjab. In wide shallow bowl, put the flour and salt. Make a well in center and add oil. Start to add one or two Tbsp water to bind the dough.

Gather everything and mix well. At first, dough will stick all over your palms and fingers. From time to time, stop and rub off all sticky flour from your palms and fingers. You can little more flour if needed. In the end, the whole thing will become one smooth and silky dough. Knead it with your knuckles adding a little water — knead it for minutes and now your dough should be no longer sticky. Coat with 1 tsp oil and cover it with lid or kitchen napkin. Leave it aside for at least minutes; this relaxes the gluten and makes the dough easier to roll out.

Using food processor or stand mixer with dough hook: Personally, I prefer by hands only. If you want to use processor or mixer then read it. Mix the flour, salt and oil. Add water little by little. Mix on low-speed until combined into rough dough. Take out and knead it by hands. Coat it with oil and leave it to rest.

Wow, your dough is ready now. Have a ready some extra flour in wide plate for dusting. You can refrigerate any leftover dough up to days. Use the refrigerated leftover dough in 24 hours maximum. Bring it back to room temperature before an hour you make roti. Preheat cast iron or non-stick flat skillet. Keep on lowest flame. Have melted ghee ready in a small bowl.

Tear off pieces the size of small limes smaller or larger, as you like. Shape into a round then coat the ball into flour. Try to use little flour while rolling or else your roti may turn hard.

And, roll on one side only. In meantime, your skillet is hot enough. Lay the roti in it. Increase the flame on medium-high. After few seconds, you are seeing your roti has changed the colour and tiny bubbles are appeared, flip it other side. Cook it on high heat for few seconds more and then turn the roti on direct flames be careful here using tongs. So glad to have found this wonderful recipe.

Your recipe is very nice,but I have one tip for you. If curd is sour than no need to add lemon juce. I hope you like this tip. Really nice photo of the dal with the tadka. Or is that what you were shooting for?

I cook the moong till it is cooked but still it retains the shape. Sometimes I sprout the moong and make a dryer version. It comes out really tasty too. But I always need to cook at least whistles with little water because I use my smallest 1. Yes, I love sprout moong dal too and I also make it. Your version of moong kichdi recipe looks very good. Mines usually the lazy version — pressure cook almost everything and then mix salt. Will try yours soon. Somehow your mung dal pictures arent showing in my PC, dont know how its supposed to look.

But Ill try this for dinner tonight. Try it and let me know. I made this Mung Dal and your kadhi.. My kids who are very picky ate their bowlfull as well. Thanks for the recipes.. Thanks bunch for letting me know. Mung dal is such comfort food — tasty for all seasons. Your recipe looks really nice!!! I will try it!! I like your blog!! Thanks for stopping by. If you love to try Indian recipes then go ahead. You can find this mung dal at Indian grocery stores or Amazon.

Thanks heaps for your sweet words for my blog. Yeah I know that Bih Jolokia,but never have had used it yet. This type of chillies originates from Assam , India and they can claims for outrages hotness!

Thanks for visiting my blog and for beautiful things you said Sonia! You have no idea how much I crave for them.. I bought a bag of moong dal ages ago, intending to sprout them. This looks like a far better destiny for my beans. Love this…its been regular in my menu…. Hi, I tried your dhal yesterday. It tastes good however, i feel that there was something missing. Dont you add salt in it? I feel like its missing salt for some reason..

Hi Ameena, I have mentioned in second step to add salt to your taste. Did you forget to add in yours? Oh yea you did. I was looking more towards the ingredients when I was making. I guess if you could add it to your ingredients list that might be more helpful for someone like me who might miss things.. Thanks anyway for pointing it out. Thanks for pointing out. Hope you would like Mung Dal: I LOVE and appreciate this recipe so much. It keeps my legs running in a guilt-free, delicious, healthful way!

It turned out way too watery with little of the richness and savory taste that expect a good dal to have. I probably made a mistake but the directions were confusing. Seems like you left out a step or two. Once I cooked the beans in 3 cups of water, you say add 3 more cups of hot water!

This makes no sense! Btw, the beans started to come apart after I cooked them the first time which seems to indicate that the cooking time was too long.

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