Ammeez.Kitchen

28/05/2026

KHAMEERI ROTI so easy to make you won't have to buy from any restaurant anymore. Just mix all the ingredients, let the dough rise, roll into rotis and cook it on a tawa. Just as simple as this.

Khameer means Fermented and Khameeri roti means Fermented bread. Pair it with Qorma, Kababs, Shawarma.

Ingredients - Makes 6-7 Rotis
400gms Maida
1tsp Salt 
1 tsp Yeast
1 tsp Sugar
Knead a soft dough ...grease a pot and keep the dough till it doubles
Make balls keep 10-15 mins
Roll into a roti dust with maida 
Heat a tawa or Pan from both sides
Brush water to one side of the Roti and this is the side that will go on the tawa it will help the Roti stick to the tawa

27/05/2026

RANJHA CHICKEN a popular and viral recipe this Bakra Eid. Originally prepared with Meat with fat and very spices is insanely delicious.
Ingredients - Serves 2
250gms - Chicken Thigh Boneless. If using meat use jada seena
1 tsp Salt
10-12 cloves garlic
1/2 tbsp Black Pepper powder
1 1/2 tbsp Coarsely ground Coriander
1/2 tbsp Roasted zeera powder
5-6 Green chillies
2 tsp Lemon juice

26/05/2026

LINGUDI have you heard or seen this jungle vegetable. You'll find it in abundance in Sainj Valley, Himachal. It's similar to french beans but a bit more crunchy. A simple prep of Onion and green chillies some red chilli powder and salt cooked on low flame and it's done in less than 10 mins. My homestay lady made me some fluffy fermented Roti.

22/05/2026

Check our exclusive Bakra Eid Menu in stories. And request all our guests as always do not wait till the last moment to place your EID dawaat.

21/05/2026

With limited spices available here is my version of FRIED HIMACHALI RAINBOW TROUT. Spicy, crispy on the outside and juicy inside.

Each weighing about 180gms for Rs.180-200 And here is the recipe and i considering trout not being available everywhere in the country the closest is baby Rawas. 

Trout/Baby Rawas - 12 pcs 

First marination - Grind all the below, marinate for 30 mins
2 tbsp - Turmeric powder
1/2 cup - Ginger Garlic
6-8 - Green Chillies
1/2 tbsp - Black Pepper
1 1/2 tbsp - Coriander Cumin powder
1/2 tbsp - Garam Masala powder
Salt
2-3 tbsp Vinegar
3 tbsp - Oil
Few stems of Coriander 

Second Marination - marinate and keep for another 30 mins
2 tbsp Red Chilli powder
1 tsp - Tumeric powder 
1 1/2 tbsp - Chickpea flour / Besan
Sprinkle a bit of water to spread the marination well 

Rainbow trout is a colorful species of trout native to cold-water rivers found in Kullu, Manali and Tirthan Valley in Himachal 

Freshly caught trout can feel almost jelly-like on the skin. That’s actually a sign the fish is fresh and hasn’t dried out. I was finding it so difficult to scrape the delicate scales and to slit it open to clean it it was just slipping off my hands. The locals scrub it with flour or salt to reduce the slippery feel.

19/05/2026

But I have no complaints ☺️

17/05/2026

KHATTI DAL with kolam chawal is one of my favourite comfort foods especially when Ammee makes and those days i am sure to overeat. Simple spicy Arhar or Toor Dal stirred in with generous spoons of tamarind pulp finished with a garlicky tempering which makes it so irresistible.

While Khatti Dal is on the list of Hyderabadi foods not sure how and when this dish made its entry into Kokani foods but I am grateful it did. But the difference is in the serving. My Badi Maa would serve it with KUCHLA hua Gosht or Tala hua Gosht while we serve it with Kalkhand (Kokani papad) , Loncha (pickle) and Bhujlela Maasa (roasted dry fish).

Do try this recipe and don't forget to help yourself with some Tondilavayla (small side dishes)

16/05/2026