Tag Archives: asian food

Ruchi Indian cuisine, Kansas city


Me and my family went to Kansas city, Missouri this memorial day weekend. It was a hell of a trip. Its a beautiful city with beautiful people, and its the BBQ capital of the world (which was exactly the reason we decided to go there). But I couldn’t wait to get back to my home, take off my high heels, slip into something baggy and comfortable, tie my hair up in a messy bun, and eat like a pig. But while we were there, we decided to go find some good places to eat. We went to Oklahoma Joes, about which I will be writing in another post, and a friend of ours told us about a place called Ruchi. Its an Indian restaurant, and we were told that the food over there is very good, and that we should try it. Me and my husband rarely come across a restaurant that serves good Indian food, but we kept our hopes up. Turns out the food is pretty good over there. I was a happy happy girl! By the time we got there, I was tired from the long drive, and taking care of my 3 month old baby, I just wanted to eat. But I managed to take some pictures.

Ruchi restaurant kansas

I didn’t want to be conspicuous, and disturb the customers. If there is one thing I don’t like is when people stare at me, or take photographs while I’m eating. But I wanted to write about this place, so I took a few quick snaps. Here is another one:

Ruchi restaurant kansas city

The place is clean, the staff was good, and we were quickly seated and given a menu even though the place was crowded. It was a lunch buffet, and it was pretty fair. The price was reasonable. They had some good selection. Whenever I step into an Indian restaurant, almost all the time, I see the same dishes everywhere. But here I found some new ones.

Ruchi Indian restaurant kansas

I wanted to try everything, but there is a limit to how much my stomach can accommodate. For the first round, I decided to try spinach and onion pakora, mini dosa, tindora fry, chicken 65, and the Apollo fish. The pakodas were good, crunchy, and tasty. I find that in some places they go a little heavy handed with the pakoda batter, and that ruins the pakoda. But this was good. Tindora fry is a vegetarian dish coated in a spicy masala, and the vegetable had a nice crunch to it. It was something I never tried before, but I liked it. The mini dosa was ok. Felt it was a little dry. The Apollo fish was absolutely fantastic! The one thing I didn’t like on this plate was the chicken 65. It was mostly food color and chicken. I think they can do much better than that.

Ruchi indian restaurant kansas

For the second round, I wanted to try some rice pilaf, butter chicken, Tandoori chicken, and the restaurants signature dish, Ruchi chicken fry. I thought the butter chicken, the rice, and both the tandoori chicken and the chicken fry were delicious. The butter chicken was creamy, and not too tangy. The chicken was juicy, and tender. The tandoori chicken had a nice smoky flavor to it. All in all I was pleased! Then I moved onto the desserts.

ruchi restaurant kansas city

I have to say, I was a little disappointed with the desserts. It was lacking. There weren’t too many choices. There was ‘Dubai ka meetha’ which was tasty, but way too rich ( it will make your cardiologist very happy), and way too sweet. I had a spoon of that, and I was done with it. It was tasty though, but too sweet for my taste. Then the Bombay Halwa, which I didn’t like much. Then I found mango cakes, and tried one.

ruchi indian restaurant kansas city

I loved the cake. It had just the right sweetness, it was moist, and had that wonderful mango flavor. And it looked so cute and pretty! But I had to stop there. There were so many other things to try, and I wanted to go for more, but thought better of it.

So, the question is, will I go there again? Sure. I loved the food. And good food is kind of hard to find everywhere. In the end it also gave me enough energy to take care of my very cute, but demanding baby!






How to make soft chapatis


indian flatbread rotiI love chapattis. Its tasty, you can have it with almost anything, its unleavened flatbread (which means you don’t need to add yeast or any other leavening ingredients to the dough) which makes it easier to make, its not deep-fried, which makes it a healthier choice compared to some other Indian flatbreads, and its warm dough, I mean what’s not to like?  Naan, pizza dough, tortillas, rolls, cornbread, baguettes, bagels, ciabatta, pita or just plain sandwich bread…whatever bread it may be, its simply delicious. Making bread, or in this case chapattis, from scratch is certainly rewarding, but it takes practice. When I was a little girl, I’ve only seen my mother making chapattis, and it looked pretty simple. I’ve had chapattis from my aunts house. They were so soft and steamy, and so perfectly cooked. When I started cooking, I did what they did, but my chapattis looked nothing like theirs. Mine looked like a Frisbee, I mean it was so hard it can hurt somebody if I threw it at them…

Most of the recipes out there were very simple, with very few instructions. Whenever I ask somebody how they make soft chapattis, they all repeat the same method I’ve already done many times, with no avail. So, after many trial and errors, I figured out what I was doing wrong. And now I have my own way of making soft chapattis. At first, I thought it was just me who was bad at making chapattis, but now I know i’m not alone, and there are people who are looking for that one recipe that explains in detail how to do it the right way. That is why I decided to post a tutorial with ridiculous detail, about how to make chapattis that are soft, round, and not shaped like an amoeba…

You’re going to need:

Whole Wheat flour – 2 cups

Oil ( I use light olive oil, not extra virgin) -4-5 tablespoons

Hot water/milk


A rolling pin

A clean flat surface to roll out the dough.

A tawa/ griddle pan

And a cook’s greatest tool-clean hands!

Alright. Let’s get started, shall we? In a bowl, add the wheat flour..Indian flatbread chapati

Using good atta/whole wheat flour is important. I use either Pilsbury or Ashirvad. Next, we’ll add about a teaspoon of salt.

Indian flatbread chapati

Like so…and a drizzle of oilindian flatbread roti Now, we’re going to make a little well in the middle of it..indian flatbread roti

Pour in a little water…just a little bit…

indian flatbread roti

And, with your hands start mixing the water into the flour…its going to look something like this..

indian flatbread roti

Add a little more water and mix again…it’ll look like this…

indian flatbread roti

Keep adding water, and keep mixing until you get the dough to this consistency…

indian flatbread roti

Make a big ball out of this dough. Now wet your hands..

indian flatbread roti

and gently rub the surface of the dough..indian flatbread rotiDo not add more water. The secret to making really soft chapatis, is in the kneading. You have to knead the dough until it is evenly mixed, and turns into a really smooth ball. Now take the dough out of the bowl, and put it on to the surface to knead. Knead by pushing the dough down..

indian flatbread roti

…and stretching it out with the heel of your hand…

indian flatbread roti

…fold the top half of the dough towards you, press down, and then stretch it out again with the heels of your hands..

indian flatbread roti

Everyone has their own kneading method, but this how I do it. You can use your own method, but in the end, the dough should be smooth, and it should not stick to your hands. Knead for atleast 15 minutes….

indian flatbread roti…and the resulting dough will look something like this…

indian flatbread roti

Put this dough back into the bowl, and cover with a wet cloth. This is done to prevent the dough from losing moisture.

indian flatbread roti

Let it rest for an hour, and knead again for a 1-2 mintutes. Make golf sized balls out of them, lightly dust the surface…

indian flatbread roti

…and start rolling out the dough, being careful not to roll it out too thin, because then the chapattis will not puff up. I roll it out thin sometimes cause my family likes it that way. It will still be soft and delicious…the only thing is it wont puff up.

indian flatbread roti

You need to hold the rolling pin with both hands, by the way…and just so you know, I do have 2 hands…I was holding a camera in my other hand…so anyway, after rolling it out put it on a really hot iron griddle ( You can also use non-stick pans). Make sure the griddle is really hot! Otherwise, the chapatti will take a long time to bake, and if it takes too much time, it’ll become hard. After putting the chapatti on the griddle, if the griddle is hot enough, within a few seconds you will start to see bubbles forming on top of the chapatti…

indian flatbread roti

…turn it to the other side…

indian flatbread roti

After a few seconds, turn it over again, and it’ll puff up in another few seconds…

indian flatbread roti

After it puffs up take it off the griddle, and put it on a plate…ok, I don’t need to tell you that. I told you this post is ridiculously detailed! Serve it with your favorite curry, and enjoy it hot. Try this out and report back to me!