This is a classic dish made by Marwaris. It’s healthy, wholesome and extremely satisfying. As a kid, I took it for school lunch almost three times a week. It’s made with whole wheat flour, so – healthy!! Ghee – good fats! Ajwain – great digestive. Whats not to like. And it’s yummylicious to boot!
The name Tawa ka Tikla is derived from the fact that it is made on a tawa (girdle) and there is no roasting on direct fire – like the normal roti’s and chapattis. The other Tikla we make is fried in ghee. Lethally tasty – that one too!
When we were growing up, we had no gas stoves at home. We were as organic as it could get. The food was cooked on a mud stove, and charcoal was used to light the fire. Of course, the kitchen got as black as well -soot, but Oh My! the food that we ate had an aroma which no smoke machine can impart. All fresh, earthy and hearty!
The stove was large and there was additional place around to keep the ready food. All the dal, rice and veggies were kept in that area. It would be hot and therefore kept the food also piping hot. No reheating, no microwave. The chapati was made directly on coal – no smell of gas and no artificial flavours. The cook would dust off the soot, liberally dribble homemade ghee and serve it to us. And nowadays, we crave “wood-fired” pizza!!
My grand mom’s man Friday would clean the stove after every meal with water, washing away all remnants of food, leaving the place clean and shiny. We needed no pest control. The hot stove would allow no cockroaches to roost. The burnt coal was converted to ash, and that was used to wash the vessels. We had to recycle before it became a fancy word.
Once every few months the man Friday, would lovingly renew the stove with fresh mud and fill up the cracks and crevices.
The simple grub was nourishing and rich and healthy. I still maintain that I hated the veggies because it was insipid at it’s best. But that was the fault of the cook and not the system. I have still not eaten that kind of dal and chapati ever again.
My sister still makes this dish – Tawa ka Tikla. I had forgotten all about it until one day I got a longing and craving to eat this ghee laden yummy snack. I could eat only one, but back in school it was a staple and I could polish off a whole lot with pickle, in the name of lunch.
It’s very simple to make. It can be cooled and kept in an airtight container for a week plus.
Enough ghee should be put into the dry ingredients so that the flour when closed into a fist stays intact and does not fall down and disintegrate like powder.
Warm water should be used to make the dough. Add it slowly, making the consistency a bit rubbery. Each flour quality reacts its own way, so a little more or less water might have to use, than specified in the recipe.
Please don’t try to go easy on the ghee. It’s a very indispensable ingredient and if you are following the latest health trends, – then – ghee is a vital and important fat and should be consumed in restrained quantities.
The holes are made, so that the Tikla does not puff up, and gets firm and semi-crisp, as you keep pressing and cooking it.
While rolling the dough, if it’s too sticky and is cracking and breaking up, it means that the dough needs more flour and a dribble of water. Add little at a time according to consistency.
Here is the video
It’s an excellent and nutritive dish for kids tiffins, to keep as a quick snack. Top it with hummus, a mix of cucumber tomato kachumber, serve it with hot garlic chutney, with dry potato veggie – Just go for it. Dig in!!
I hope you make it and enjoy it. Cheers!
I got this recipe from the internet, but its been so long that I cannot remember from where. At that time I did not think of noting it down. So – hey! Whoever it is, this is a wonderful recipe for waffles – thank you very much.
I love waffles, but am very picky about the texture. I hate them soft spongy ones. The minute the butter and maple syrup hit the waffle, it starts getting soggy! Lifting wilting bits of limp waffles on a fork is not really my thing. And so I hunted high and low for a recipe which would give me crisp biscuity waffles. After a massive hunt, I found it. This recipe of waffles hits the mark right at bullseye!
Every summer when the kids come home, we get together with them and their friends and have a waffle brunch. Of course, Bloody Marys and Mimosas are very much on the menu too. We toast to their latest achievements and escapades, dig into butter and maple syrup laden waffles and exchange news between mouthfuls. Whatever batter is left over, is made into waffles and stored in an airtight container. Just pop into a warm oven and it is as good as new.
I love gobs of butter on my waffles, obviously along with the maple syrup. Something happens to my taste buds when the butter and syrup mix with the biscuity waffles. You can avoid it if you want, but I really suggest that you try at least one small bite with butter.
I love my waffle maker to bits. It’s a Krups machine, and I have been using it for a while. I have another of the Teflon make, but the consistency of Krups, the even browning is something else. I am not getting paid by Krups for saying this – I genuinely love that machine.
I put two dollops of the batter into the centre of the machine, turn the heat to 3 and then turn it all the way up to 6. Krups takes approximately 5 minutes to turn out a yummy, evenly browned, biscuity waffle. The time will depend on a machine to machine, so please make the first one and check the timings. Also, you will need to see how much batter to put in for a nice even waffle. I use approximately 1 Cup each time.
A lot of butter oozes out while the waffle is getting made, so please keep a wad of tissues or towels below the machine, so as to not soil the surface you have your machine on.
You, of course, need to clean the machine thoroughly after it is cooled down. I wipe off with some tissue paper immediately, soaking up a good amount of butter. Once it cools, its wiped down repeatedly with kitchen roll towels, till it starts coming away clean. I then leave a wad of tissue inside before closing it and keeping it away. Precious machine – what to do!!
We ate at the most amazing restaurant in Hong Kong a few months back. Chef Patrick of La Table De Patrick. It was a small restaurant, with immediate and intimate service. We had called earlier to let them know we are vegetarians. He rotated our entire 5-course meal around it, using wonderful freshly available ingredients.
One dish which Chef served had a sprinkling of truffles on it. With gleeful hands, we tore at the food, but it came up short on the truffle flavour. It was crunchier and had very mild to non-existent truffle taste.
Chef explained that it was summer truffles, and has very little flavour. We uneducated, but truffle fans, learnt a lot that evening.
The most flavourful truffles are the winter ones. The white winter truffles are available from October to Christmas. These have a strong flavour and can deter new truffle tasters.
The black winter truffles are what most people serve and is more easily available. Its the most preferred variety of the lot. Available from Mid Jan to Easter. (What will happen to us truffle lovers from Christmas to Mid Jan? Hoarde! Hoarde! )
The summer Truffle is available from April to July and has a very light flavour. Almost non-existent. None of us much appreciated it.
Autumn burgundy truffles are more medium bodied and great for someone who likes truffles but cannot have too much of it because of the strong flavour and aroma.
In my family of four – three of us adore it, while the fourth needs to taste the autumn burgundy one to start developing a taste. (I have no clue where to get it from!!)
It was an educative and tasty evening and inspired me to make this scrambled egg.
If you have seen the movie or read the book – A hundred foot journey- the, to be a great chef, Hassan meets Mallory the owner of the restaurant. This is a synopsis from the book -Hassan, having heard from Marguerite that Mallory hires potential chefs by taste-testing an omelette and deciding whether the person is indeed a great chef, asks if he may cook an omelette for her to his recipe. Due to his injured hands, Mallory helps under Hassan’s supervision. After tasting the omelette, Mallory recognizes Hassan’s potential and invites him to work for her.
The omelette they made looked so amazing!! I used a part of the recipe for this blog.
Take a look!
I am off to the USA tonight – for 3 weeks. My daughter, backbone and sounding board, graduates in a few days. Life has come on a full turn for us very very proud parents. From a broken toothed sweet child, we see an independent, perfect-toothed young lady in her graduation gown, entering a brand new phase of life. I will put on a few pounds of pride weight on the 28th of May 2016!! Congratulations Kanak Somani. We love you!
Kanak loves this dish, and much as I would love to take some mangoes to USA, and make it for her, I have no intention to get delayed meeting my babies (the son meets us too!) because of food and customs issues!!
Are you overdosed with Mango yet?? C’mon – it’s such a limited season. How can I refrain from posting these recipes? But this is the last one – I promise! And it’s the best one.
Mango milk – or Aam doodh as we call it in Hindi – was described to me by one of my favourite people – Manjari. Sister to my husband, and sister of my heart! I have always been a fan of milk. Of FULL FAT milk!! According to me, any other milk other than full fat should be fed to the calves. Watery skimmed milk is blemish to the world of dairy. I grew up drinking glasses and glasses of milk. I hated eating – it was a waste of time. Drinking milk, on the other hand, was quick and it was tasty. Till much, to my angst, I had to stop. I could no longer digest those copious quantities.
But once in a while, I still crave milk. And when that sweet Manjari mentioned this recipe I had to try it out. I make it once in a while during the mango season. And when I feed myself spoonfuls of mango soaked and rose water fragrant milk, I close my eyes and imagine my milk drinking days. I relish every single drop and spoon.
The tantalising flavour of mango, and milk with sugar and rose water can take you to a paradise like a garden, where the flowers are in full bloom, the wind balmy on your face and a small spring singing next to you. Bees are humming and butterflies that sit close to you, take off with a small flap of their wings after having their fill of nectar. The sun shines bright, through the shade of a mango tree. The fragrance of slowly ripening mangoes satiate your senses and send you to lethargic sleep. And when you wake up, you are pleased to no end!
Such is the charisma of this quick dish.
Whoever invented this recipe deserves a standing ovation and a lifetime supply of mangoes. And when mangoes are out of season, the supply will be of milk! This person should never be wanting off any of this two food, for the rest of her life!
Enjoy! Do let me know how you liked it.
PS: Mango milk uses Rose or Screwpine water. Please don’t mix water with essence. Water is an extract of the flower petals. It’s natural and organic. Essence is potent and most times has a chemical like aftertaste. So if you do use essence, use just a few drops. Vanilla essence will overpower the taste of mango, whereas these flower waters lend it an amazing balance.