Spices and Recipes

Ingredients:

• 2 cups Corn Flour or Makki ka atta
• Radish (grated)
• Warm Water
• Salt (optional)

Method:

1. Knead makki (corn) ka atta with warm water just before cooking the rotis.
2. While kneading, add some grated radish and salt.
3. To roll it, put a square of polythene paper on the kitchen platform.
4. On this put a ball of the kneaded dough.
5. Cover with another piece of polythene and then press with the ball of your palm till you get the size of a roti. This roti is slightly thicker than the normal roti.
6. Remove the polythene cover and transfer the roti to a hot tava (skillet).
7. Cook on low heat, turning till both sides are roasted.
8. Apply some ghee or butter.

Serve hot with Sarson ka Saag.

Ingredients :
For the stuffing :

• 2 teacups boiled green peas
• 5 green chillies, finely chopped
• 1 tsp jeera
• 1 tbsp ghee
• salt to taste

For the dough :

• 3 teacups whole meal flour
• 2 tbsp ghee
• ½ tsp salt

For the parathas :

• Ghee for frying

Method :
For the stuffing :

1. Mash the boiled green peas. Heat the ghee in a vessel and sauté the jeera.
2. Put the green chillies, sauté for 1 minute and then put the mashed peas and salt. Cook for 1 minute and allow the mixture to cool.

For the dough:

1. Sieve the flour with the salt. Apply ghee to the flour.
2. Use water and make into small parts.
3. Knead properly and divide into 10 to 12 parts.

How to make Paratha:

1. Take a small part of the dough, flatten a little and put 1 tbsp of the green peas mixture in the center.
2. Cover the mixture by drawing up the edges towards the center.
3. Press on a floured board and roll out into a round as large as saucer.
4. Put the paratha on a hot tava (griddle). Cook for a minute or two and turn once. After 1 minute, put a little ghee around the edges, turn again and fry the other side. When brown patches appear on both sides, the paratha is ready.
5. Repeat the same procedure for the rest of the dough.
6. Ready to serve hot.

Ingredients :

• 500 grams maida
• 1½ tsp sugar
• 20 grams fresh yeast or 2 tsp dry yeast
• 2 tbsp fresh curds
• 25 grams ghee or margarine or butter
• 1 tsp salt
• Oil for deep frying

Method :

1. Sieve the flour properly.
2. Put the sugar and yeast in 1 teacup of warm water and mix till the yeast gets dissolves. Cover and leave for 5 to 7 minutes till the mixture is full of froth.
3. Put this liquid along with the curds, ghee and salt to the flour. Put some warm water to make a soft dough.
4. Knead the dough for 6 to 7 minutes.
5. Keep the dough in a wet cloth for 30 minutes. Knead for 1 minute.
6. Divide the dough into 20 parts. Apply a little ghee and roll out puris.
7. Deep fry the puris in oil.
8. Ready to serve.

Ingredients:
For the chapaties:

• 1½ teacups wheat flour
• 1 tbsp ghee or butter
• ½ tsp salt

For dipping the chapaties:

• ½ teacup milk
• 2 tbsp maida

For the stuffing:

1. 2 potatoes, boiled
2. 2 teacups finely chopped mixed boiled vegetables (French beans, carrots, cauliflower, green peas etc)
3. 1 onion, finely chopped
4. 1 tomato, finely chopped
5. 1 green chilli, finely chopped
6. 1 tsp red chilli powder
7. ½ tsp haldi powder
8. 1 tbsp cashewnuts, chopped
9. 1 tbsp coriander, chopped
10. 2 tbsp ghee
11. salt to taste

Method:
For the chapaties:

1. Combine all the ingredients together to make a soft dough.
2. Knead properly and keep aside for ½ hour.
3. Roll out the dough into thin chapatis about 150 mm (6″) in diameter and cook them lightly on a tava.

For the stuffing:

1. Finely chop the potatoes. Heat the ghee, put the onion and cook for 1 minute.
2. Put the tomato and green chilli and sauté for 1 minute.
3. Put the potatoes, mixed vegetables, chilli powder, haldi powder, cashewnuts, coriander and salt.

How to proceed:

1. Grease a baking dish. Put a chapati in it and spread a little stuffing.
2. Dip another chapati in the milk and maida mixture and keep it on the top of the stuffing. Spread a little mixture again and continue ending with a dipped chapati.
3. Pour 2 tsp of melted butter on top and bake in a hot oven at 200ºC (400ºF) for at least 15 minutes.
4. Cut into slices.
5. Ready to serve.

Ingredients :

• Wheat flour
• 1 tsp salt
• 1 tsp ghee

Method :

1. Prepare dough by mixing together ½ cup of water, 1 tsp salt, 1 tsp ghee and just enough wheat flour.
2. Knead well. Let the dough be a little softer than that of puri.
3. Keep aside for an hour.
4. Then shape parts of dough into balls bigger than the ones fit for puris.
5. Dust with wheat flour.
6. Roll into chapatis on a rolling board.
7. Smear chapati tawa with ghee. Keep on flame.
8. Roast both sides of chapati on the tawa moderately.
9. Ready to serve.