Women's Health . Nutrition . Sikh Cuisine Recipes

Contributed by Janice Kaur

White Roti (White Flour)


240g (2 cups) flour
2 tbsp oil/butter/ghee
1 cup boiling water
Pinch of Salt
½ cup melted oil/butter/Ghee set aside for buttering the final product



1. Add salt and ghee to flour.  Rub oil/butter/Ghee into flour very well.  Add boiling water to flour, and knead to form a soft dough.  Cover with a wet cloth, and allow to rest for at least one hour before rolling.


2. Divide dough into 8 portions.  Roll out each to 22 cm diameter circles (size of a side plate).

3. Brush whole rotis with melted oil/butter/Ghee.  Fold roti over in half, brush folded portion with oil/butter/Ghee; sprinkle with flour and fold over like a triangle or roll it like a ball by cupping it in the palms of your hand. 

4. Roll out into a circle (22 cm) until it is 2 mm thick. (Size of a dinner plate).

5. Put on a hot griddle (tava), turning it every now and again until it is lightly browned.  Brush over a few drops of oil/butter/Ghee on either side until roti is lightly browned. 

Wheat Roti (Wheat Flour)


120g (1 cup) unsifted or whole wheat meal
120g (1 cup) white flour
2 ½  tbsp ghee
1 cup boiling water



1. Mix flour with salt and ghee.  Use sufficient water to form a soft roti dough. Rest dough for at least one hour before rolling.

2. Proceed rolling as for white rotis.

Remember:  Keep brown rotis a little thicker - they taste better that way!

Chicken Biryani 

Serves 15 people
This recipe is meant to be prepared in our OvenPrufe using the traditional method of breyani preparation - steaming.

3 chickens washed and disjoined 
4 cups masoor (black lentils)
2 cups frozen peas  
5 cups Basmati Rice
6 pieces cinnamon sticks (tuj)
12 elachie (cardomon) pods
10 green chillies
500 ml yoghurt
3 fresh tomatoes grated
3 tablespoons lemon juice
2 tablespoons white vinegar
few sprigs mint
½ bunch dhania (coriander) chopped
2 sprigs curry leaves (optional)
1 tsp saffron
1 tsp tumeric  (arad)
3 tsp coarse salt
4 tsp dhania jeeroo (coriander & cumin     mix)
5 tsp red chilli powder
5 tsp ginger garlic
2 tsp saumnf (fennel seeds)
6 medium onions
8 medium potatoes (cut in halves)

1. Wash rice and leave to soak in cold water for ½ hour. Boil and drain.
2. Boil masoor in salted water.
3. Fry onions in oil till golden in  color. Drain and leave in freezer to crisp.
4. Disjoint, wash and drain meat
5. Place in a large dish and add all the spices, yoghurt, grated tomatoes, onions and potatoes. Mix well and leave to marinate for ½ hour.
6. Add ghee to pot. Sprinkle a little rice and masoor (about ½ cm high) in pot..
7. Place the pieces of meat carefully at the bottom of the pot.
8. Cover meat with masoor and peas.
9. Add potatoes and spread rice. Close pot with lid and simmer on stove until it steams
10. Place pot in moderate oven and cook for about an hour or until moisture evaporates.

Serve with fried papads, salad and spiced yogurt.

* If you experience difficulty in sourcing ingredients, try your nearest Indian grocery store. 


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