Have you ever wondered why your mom’s chapatis and pooris always stayed soft, fresh and tasted delightful, and that yours feels different? That’s because the secret to her recipe is
part the essence of her love, and also, the essence of Century Flour Mills.
From farm to the factory, from the stores to your shelves, from the tava to your table, every type of Century Flour keeps you in mind – what you would like, what you would want, and
what would make you healthier by the day. Made with the finest quality from wind power, natural in taste and high on nutrition, nothing can compare with the delicious taste of your mom’s homemade treats made from Century Flour, which kept the entire family coming back for more!
But the great news is, you can create the same magic as your mother with Century’s pure, white, and light flour! Known for being versatile, suiting any cuisine and giving a great energy
boost, it’s a great addition to the kitchen, right from the daily routine to any special occasions. Century’s range of products are made with the best ingredients – the Maida, Rava Suji and Atta products will enhance taste, health, and when your kids run up to eat your treats, it will surely remind you of the time you were a kid and could not get enough of your mother’s food!
Flour is a staple across every kitchen in India, and that’s why it’s considered the homemaker’s best friend. However, a big part lies in picking the right flour – when you choose Century Flour Mills, you’re choosing the best for your best. Switch to Century today and see the difference!
Can you imagine a life without one of India’s most popular staple dishes, parathas? It’s quite difficult to even think about it. As Indians, our cravings for parathas will never end, and as
true Indians, we always want to have only authentic, tasty parathas. So, instead of heading to the nearby restaurant this time, why don’t you make your very own at home? We have the perfect recipe for you!
Even though the range of parathas is so wide, we’re starting right from the basics: the plain paratha. However, unless you have the perfect atta, you can’t perfect the paratha.
Method:
- In a bowl, take Century Mills Atta, add salt, oil and water.
- Mix and knead into a smooth soft dough (add more water if required while kneading)
- Cover and keep the dough aside for 15-20 minutes.
- After the dough has rested, add another tablespoon of oil and knead it again for 2-3 minutes.
- Divide the dough into 10-12 equal portions and roll them into smooth balls. Flatten them slightly with your hand.
- Tap each portion into some extra Century Flour and dust them off before you put them on the rolling board.
- Make the portion into a circle with a 5-6 inch diameter evenly.
- Heat your tawa and when hot, place your paratha on it.
- Apply oil on the surface, wait for brown bubbles to appear, flip the paratha, oil that surface as well and wait for it to cook.
- Once it’s golden brown on both sides, take it off the tawa and place it into a heat-retaining container.
Recipe Tips:
- If the circle doesn’t come when you roll it, take any circular object and keep it on top of the flat dough to get an exact circular shape.
- If the dough looks dry, then add some water and if the dough looks sticky and moist add some extra Century Mills Flour and mix it.
Your parathas are now ready! Time to serve it hot with your favourite side dish!
INGREDIENTS
- 3 cup Century Refined Wheat Flour (Maida)
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp ghee / clarified butter
- water (for kneading)
- oil (for soaking & roasting)
INSTRUCTIONS
- Firstly, in a large mixing bowl take 3 cup Century Refined Wheat Flour (Maida), 1 tbsp sugar, 1 tsp salt and 2 tbsp ghee.
- Rumble and mix well until the flour turns moist.
- Now add water and start to knead the dough.
- Add water slowly and knead to a smooth and soft dough.
- Further add 2 tbsp oil, cover and rest for 1 hour.
- After 1 hour, punch and knead the dough again.
- Knead until the dough absorbs all the oil.
- Now pinch a ball sized dough and place in a bowl.
- Add ¼ cup oil, cover and soak for 1 hour.
- Now take the ball and roll gently.
Pull and spread as thinly as possible. - Cut into thin strips using a sharp knife.
- Bring together the stips and pull slightly.
- Now roll spiral, making sure all the strips are intact.
- With greased hand, pat and spread the dough.
- Roll slightly thick, making sure the layers are intact.
- Now place the rolled parotta onto hot tawa.
- make sure to grease the tawa well.
- Cook on medium flame until the base is cooked.
- Flip over and spread ½ tsp oil.
- Cook on medium flame until both sides turn golden brown.
- Crush the parotta gently, this helps to separate the layers.
- Finally, enjoy Malabar parrota with chana curry.
INGREDIENTS
- Century Refined Wheat Flour (Maida) 1 cup
- Baking soda 1/4 tsp optional
- Salt as required
- Water as required
- Oil 2 tsp
- Curd 1/4 cup
INSTRUCTIONS
- Take Century Refined Wheat Flour (Maida),
- salt and baking soda in a bowl.
- Add curd to it and mix it with your hands.
- Then add water to it and start kneading the dough.
- Bring it together and add oil Knead nicely to stiff dough.
- Cover and keep it aside for 15 minutes.
- Take medium sized balls and flatten them as round discs.
- Heat oil in pan and when it is hot drop the poori.
- Press it with spoon on the sides so it puffs up.
- Turn and cook for few seconds and remove them.
- Server Chola poori with chana masala.
INGREDIENTS
- 3 tbsp Century Refined Wheat Flour (Maida)
- 1½ tbsp coco powder
- 1/8 tsp baking powder
- a pinch of baking soda
- 3 tbsp condensed milk
- 2 tbsp melted butter
- 4 tbsp milk
- fistful chocolate chunks
- fistful raisins
- sugar powder for toppings
- chocolate syrup for toppings
INSTRUCTIONS
- Prepare all your ingredients before you start to bake a cake.
- Add 3 tbsp of Century Refined Wheat Flour (Maida) to microwave safe coffee mug.
- Add one and a half tbsp of cocoa powder.
- Add 1/8th tsp of baking powder to the mixture.
- Add a pinch of baking soda.
- Mix it properly and make sure no lumps are formed.
- Now add 2 tbsp of melted butter.
- Add 3 tbsp of condensed milk.
- Add 4 tbsp of thick milk.
- Give a proper mix, so that no lumps are formed.
- The chocolate mug cake is almost ready.
- Top with sugar powder and chocolate syrup.
- The chocolate mug is ready to serve.
INGREDIENTS
- 2 cup Century Whole Wheat Flour (Chakki Atta)
- ¼ tsp baking soda
- 1 tsp baking powder
- ¾ tsp salt
- 2 tbsp oil
- ¼ cup curd / yogurt
- 1 tsp garlic (grated)
- water (for kneading)
- 3 tbsp butter (melted)
- 2 tbsp coriander (finely chopped)
INSTRUCTIONS
- Firsttly, in a large mixing bowl take 2 cup Century Whole Wheat Flour (Chakki Atta), ¼ tsp baking soda and 1 tsp baking powder and ¾ tsp salt. mix well.
- Add 2 tbsp oil, ¼ cup curd and 1 tsp garlic.
- Mix well making sure everything is well combined.
- Further, add water as required and knead to a smooth and soft dough.
- Grease the dough with oil, cover and rest for 2 hours.
- Meanwhileile prepare garlic butter by mixing 3 tbsp butter, 1 tsp garlic and 2 tbsp coriander.
- After 2 hours, knead the dough slightly. to remove if any air present in the dough. pinch a ball sized dough.
- Gently roll to oval shape using a rolling pin. make sure you do not make too thin nor thick. and also keep the size in mind. it should not be larger than your tawa size.
- Grease with water over naan. make sure you coat uniformly. this helps naan to stick on tawa.
Furthermore, slowly flip over and put it on hot tawa. remember, be gentle and put the water coated side down to tawa. also do not use nonstick tawa. - Slightly press. this helps the naan to stick on to the tawa and when you flip the tawa upside down it will be intact.
- Now after a minute, flip the tawa upside down and cook naan directly on the flame till they turn golden brown.
- Also brush with some prepared garlic butter mixed with coriander leaves.
- Gently scrape the naan from the bottom and remove.
- Finally, serve garlic naan hot with your favourite curry like mattar paneer.
Diwali is all about spending quality time with your loved ones, and what better way to usher the eve of Diwali in than making something sweet for the D-Day? We’ve put together a Suji Ladoo recipe so that you can enjoy the sweet benefits of cooking together with your family. Try it out!
Ingredients Required:
- 160 grams of Rava Suji
- 200 grams of khoya (mawa)
- 1/2 cup ghee
- 1 cup powdered sugar
- 1/4 teaspoon elaichi powder
- 10-12 raisins
Roasting Suji:
- Grate/crumble the khoya.
- Heat 1/2 a cup of ghee in a kadai.
- Add 1 cup of Rava.
- Mix it well and stir the Rava on low heat for 8-9 minutes.
- Stir (on low heat) until the Rava becomes fragrant and changes colour. Don’t be alarmed – the Rava might expand a little after absorbing all the ghee.
Making Suji Ladoo
- Add in the crumbled khoya.
- Stir well on low heat for 2-3 minutes until the khoya melts.
- Add 1/4 teaspoon of elaichi powder. Stir for 1 minute and switch off the flame.
- Transfer the mixture to another plate.
- Let it cool until you can touch the mixture. Then, add 1 cup of powdered sugar. Mix well.
- Grease your palms with a little ghee, take some of the mixture and shape it into a ladoo.
- Garnish with raisins.
We hope you had a great Diwali eve cooking with your family. Show us your finished product – take a picture of your creation, upload it on your social media and tag us!
INGREDIENTS
- 1 Cup Century Suji (Rava)
- 1 Cup granulated Sugar, powdered in a mixie
- 1/2 Cup fresh shredded Coconut
- 3 Cardamoms, powdered fine
- a pinch of salt
- 1 Tablespoon Cashewnuts, chopped fine
- 1 Tablespoon Chironji Seeds (saara paruppu)
- 1 Tablespoon raisins
- 1/4 cup ghee
- 1/2 cup water
INSTRUCTIONS
- Heat ghee in a pan and add in the cashew nuts and chironji seeds. – Fry till the cashew nuts are lightly brown.
- Add in the raisins and the freshly shredded coconut.
- Fry for a minute until the coconut is lightly brown.
- Now, add in the Century Suji (Rava) and fry for 10 minutes.
- The rava is fried and done when a nice nutty smell fills the kitchen and the rava is very slightly brown.
- Add in the powdered sugar and mix well for 30-40 seconds.
- Switch off the flame. Add in 1/4 cup of boiling hot water to the mixture and mix well to combine. Add more water if the mixture is crumbly. Wait for 2-3 minutes and form laddus the size you prefer.
- Wait for the laddus to completely cool. Store the laddus in a jar with a lid. The laddus will last for 2 days at room temperature.
INGREDIENTS
- ½ cup Century Suji (Rava)
- ½ cup rice flour (fine)
- ¼ cup maida / all purpose flour
- 1 tbsp curd / yogurt (optional)
- 1 tsp salt
- 2½ cup water
- 1 chilli (finely chopped)
- 1 inch ginger (grated)
- ½ tsp pepper (crushed)
- 1 tsp cumin / jeera
- few curry leaves (finely chopped)
- 2 tbsp coriander (finely chopped)
- 1 onion (finely chopped)
- 1½ water
- oil (for roasting)
INSTRUCTIONS
- Firsttly, in a large mixing bowl take ½ cup Century Suji (Rava), ½ cup rice flour and ¼ cup Century Refined Wheat Flour (Maida)
Also add 1 tbsp curd, 1 tsp sal,t and 2½ cup water. - Whisk and mix well making sure there are no lumps.
- Further add 1 chilli, 1-inch ginger, ½ tsp pepper, 1 tsp cumin, a few curry leaves, 2 tbsp coriander, and 1 onion.
- Add 1½ cup water and prepare a watery consistency batter.
- Rest the batter for 20 minutes making sure the Rava has absorbed water.
- Mix well making sure the batter is thin and watery consistency.
- Now carefully pour the dosa batter over very hot Tawa.
- Lower the flame and cook until the dosa turns golden and crisp.
- Finally, fold the dosa and serve Rava dosa immediately with tomato chutney or coconut chutney.
INGREDIENTS
- 1 cup Century Suji (Rava)
- ¾ cup curd / yogurt
- salt to taste
- ½ cup water
- 2 tsp oil
- 1 inch ginger (grated)
- 1 green chilli (finely chopped)
- ½ onion (finely chopped)
- 5 curry leaves (chopped)
- 2 tbsp coriander leaves (finely chopped)
- pinch baking soda
INSTRUCTIONS
- Firsttly, in a large mixing bowl combine 1 cup suji, ¾ cup curd and ½ tsp salt.
- Mix well to form a paste without forming any lumps.
- Further add ½ cup water or as required.
- Mix well to form thick batter. keep aside.
- In a kadai heat 2 tsp oil and saute 1 inch ginger, 1 green chilli and ½ onion.
- Saute for a minute or till onions shrink slightly.
- Transfer the roasted onions into prepared rava batter.
- Also add 5 curry leaves, 2 tbsp coriander leaves and combine well.
- Rest for 20 minutes or untill rava absorbs water.
- Furthermore add a pinch baking soda just before preparing appe and combine well.
Heat paniyaram pan / guliyappa pan / appe pan, add add few drops of oil inside the holes. - Now fill the holes with a tbsp of sooji batter in each.
Cover and simmer for a minute or untill appe gets cooked slightly. - Once the base turns golden, flip it over to the other side using a spoon.
- Simmer further and cook on low heat until it turns golden browns.
- Finally, serve instant rava paniyaram with tomato chutney or coconut chutney.
Have you ever wondered why your mom’s chapatis and pooris always stayed soft, fresh and tasted delightful, and that yours feels different? That’s because the secret to her recipe is
part the essence of her love, and also, the essence of Century Flour Mills.
From farm to the factory, from the stores to your shelves, from the tava to your table, every type of Century Flour keeps you in mind – what you would like, what you would want, and
what would make you healthier by the day. Made with the finest quality from wind power, natural in taste and high on nutrition, nothing can compare with the delicious taste of your mom’s homemade treats made from Century Flour, which kept the entire family coming back for more!
But the great news is, you can create the same magic as your mother with Century’s pure, white, and light flour! Known for being versatile, suiting any cuisine and giving a great energy
boost, it’s a great addition to the kitchen, right from the daily routine to any special occasions. Century’s range of products are made with the best ingredients – the Maida, Rava Suji and Atta products will enhance taste, health, and when your kids run up to eat your treats, it will surely remind you of the time you were a kid and could not get enough of your mother’s food!
Flour is a staple across every kitchen in India, and that’s why it’s considered the homemaker’s best friend. However, a big part lies in picking the right flour – when you choose Century Flour Mills, you’re choosing the best for your best. Switch to Century today and see the difference!
INGREDIENTS
- 3 cup Century Whole Wheat Flour (Chakki Atta)
- 1 tsp salt
- warm water (for kneading)
- oil (for roasting)
INSTRUCTIONS
- Firsttly, in a large bowl take 3 cup Century Whole Wheat Flour (Chakki Atta) and 1 tsp salt. mix well.
- Now add water as required and knead the dough. using water helps to prepare super soft dough.
- Punch the dough and sprinkle water.
- Knead the dough until it turns super soft and non-sticky. approximately 7 minutes of kneading is required.
- Now place the dough in an airtight box and grease with 1 tsp oil.
- Cover and rest for 20 minutes.
- Take a ball sized dough and dust with wheat flour.
- Roll to a thick disk of 5 cm diameter.
- Now spread ½ tsp of oil uniformly.
- Fold to a triangle and dust with wheat flour.
- Roll gently without putting much pressure.
- Roll as thin as possible to have thin chapati.
- Now place the rolled chapati over the hot tawa.
- Cook on medium flame until the base is cooked.
- Flip over and cook both sides.
- Spread a tsp of oil and press gently to puff up.
- Cook until both sides of chapati is cooked well.
- Finally, chapati is ready.
INGREDIENTS
- Century Whole Wheat Flour (Atta) – 2 Cups
- Sugar – 1 1/4 Cups
- Cashew Nuts – 2 tbsp
- Raisins – 1 tbsp
- Cardamom Powder – 1/2 tsp
- Ghee – 1 1/2 Cups
INSTRUCTIONS
- In a heated saucepan add one cup of ghee.
- To this add Century Whole Wheat Flour (Chakki Atta).
- Stir with a spoon till the atta and ghee mix well.
- Add the remaining half a cup of ghee to this mixture.
- Roast on low heat and keep mixing till the texture is smooth and not crumbly.
- Now add the sugar along with the water.
- Continue to stir the mixture on low heat till the colour of the mixture turns from light to a darker shade of brown.
- Add the cardamom powder followed by cashew nuts and raisins.
- Mix till there are no lumps and the dried fruits are uniformly spread across the halwa.
- Serve it hot in a bowl and garnish it with some crushed pistachios.
INGREDIENTS
- 2-1/4 cups – Century Whole Wheat Flour (Chakki Atta)
- 4 no – Eggs
- 2 cups – Granulated sugar
- 1 tsp – Vanilla extract
- 2-1/4 tsp – Baking powder
- 1-1/4 cups – Milk
- 10 tbsp – Unsalted butter
INSTRUCTIONS
- In a bowl mix milk, cream, vanilla essence, and icing sugar.
- Now add oil to this and mix well
- Add Century Whole Wheat Flour (Chakki Atta), baking powder, baking soda, and lemon juice. Mix well
- Now take a lined baking dish and pour the batter in it. Tap the dish to ensure there are no air bubbles in it. Bake the cake at 180 degrees for at least 15-20 minutes or till the cake gets done.
