Have I anytime told you that I do not have an oven in my kitchen? Well, I had one of those small little table top ones which I used to bake my cookies and cakes in, but last week it fell apart. So now I am “oven-less” and so in effect “cake-less” and “cookie-less” which is good for my weight. But I cannot live without an oven. So you would think I would just go out and get myself an oven. That was the intention. But then we passed some places for installation of new kitchens, and decided we needed a new kitchen too which would include the new oven.
We spent three hours sitting with a designer in one of these kitchen places and made a sort of design on what or how we would like our kitchen to look. At first I was not at all interested in the design as I was apprehensive about how it might look in real, but then after we completed the design, I did not like what was designed but it gave me a clearer idea of what I would like. So this week we will again go to another place with the “clearer” idea I have in my mind to see what we could be offered. My main criteria for a kitchen are a gas oven since I have the notion that I can control it better, a five-burner stove so I can prepare several things at the same time and not bother about the size of my vessels and a marble top work space since I think it looks nice. For the rest, the design, the esthetics and the color – those are left to my husband’s discretion. We do work well as a team and divide our tasks and risks and the blame.
Preparation Time: 30 minutes
Serves: 10 flat breads
2 fresh white radishes
2 cups wheat flour
½ teaspoon salt
1 teaspoon turmeric
½ teaspoon red chili powder
½ teaspoon carom seeds, crushed
Warm water, as needed
- Sieve the flour and keep aside.
- Grate the radishes and mix with the flour.
- Mix all the ingredients with the mixture.
- Knead gradually and add more flour if needed. Since the radishes have water, there is no need to add any water. Keep aside for 10 minutes.
- Divide the dough into 10 equal parts.
- Flour a flat surface and with a rolling pin, roll out.
- Heat a flat iron girdle, and when hot, put the rolled out bread on it.
- Roast on both sides till brown and done.
- Continue rolling the rest of the divided dough and cook at the same time. Serve hot.