Tandoori Roti

Ingredients

Maida	1 kg
Baking powder	11/2 tbsp..
Sugar	1/2 tbsp.
Onion seeds	15 gms
Melted ghee	50 gms.
Eggs	2 nos.
Milk	115 gms.
Beaten curd/yogurt	2 1/2 ounces
Salt	1 tsp.

Method
1. Beat egg well.

2. Add sugar and milk and beat nicely once again.

3. Sieve together flour, salt and baking powder.

4. Mix in melted butter along with Curd/Yogurt and milk and mix nicely.

5. Add enough water to form a dough of medium consistency. Knead the dough until it turns very smooth.

6. Cover and set aside for half an hour. Then divide the dough into large walnut-sized balls and shape each ball on your hands into an oblong-shaped roti.

7. Apply melted butter or Ghee on both sides of the roti and smear one side of the roti liberally with onion seeds and bake in a tandoor.

8. You can also bake this roti on an open fire or oven or sigri, but it tastes better when baked in a tandoor.

Aloo Mutter

Ingredients :

1 medium onion
2x2 inches cinnamon (pattai)
1/2 teaspoon chopped ginger (ingee)
1/2 teaspoon cumin powder (geeragam powder)
1/2 teaspoon turmeric powder (yellow powder)
1/4 teaspoon chilli powder
1/4 teaspoon pepper powder (black balls)
450 grams potatoes (aloo)
2 nos. green chillies
1 tablespoon tomato puree
100 grams peas (fresh)
1 tablespoon coriander leaves
4-5 tablespoons oil
Salt as required

Method:

Peel and cube the potatoes. Finely chop the onions.

Heat oil in a deep bottomed pan over medium flame; fry onions, cinnamon and ginger for 4-5 minutes. Stir frequently.

Reduce the heat to low, add turmeric powder, cumin powder, chilli and pepper powder. Stir well and fry for a minute.

Add the potatoes and green chillies. Stir and cook until the spices are blended completely.

Stir in the tomato puree and salt. Add the water and bring to a boil.

Cover the pan and cook over medium to low heat for about 10-12 minutes till the potatoes are half cooked.

Add the peas, cover the pan and cook again till the potatoes are tender. Remove from heat.

Stir in half of the chopped coriander and sprinkle the remaining half on top of the dish.

Bisibele Bath

Ingredients:

Turdal - ½ cup
Rice - 1½ cups
Onions - 5-6
Brinjals - 2 small
Carrot - 1
Brumsticks - 2
Tamarind - size of a lime
Red chillies - 12
Green chillies - 4
Fenugreek seeds - 1 tsp
Coriander seeds -1 tbsp
Mustard - 2 tsp
Cashew nuts - 20 grams
Grated coconut - ¼ cup
Asafoetida - a pinch
Coriander leaves - a few
Poppy seeds - 1 tsp
Aniseeds - ½ tsp
Cloves - 4
Cardamoms - 4
Cinnamons - small piece
Ghee - for frying
Salt to taste


Method:

Wash rice and dal thoroughly. Chop vegetables. Add a pinch of turmeric powder to dal and rice and pressure cook with chopped vegetables. Heat a little oil in a frying pan. Add 6 red chillies, fenugreek, coriander seeds and grated coconut. Fry until fenugreek turns golden brown and grind into smooth powder. Keep aside. Heat a little oil and fry poppy seeds, cloves, cinnamon, cardamom, aniseeds and grind into smooth powder. Keep aside.

Soak tamarind in little water and extract juice. Heat a little oil, add remaining chillies, mustard, curry leaves and green chillies. When mustard crackles, add to rice and mix well. Add tamarind juice and salt to taste and mix thoroughly. Heat a little ghee and fry cashew nuts until golden brown in color. Add to rice along with powdered ingredients and masala powder. Mix well. Remove from flame. Add ghee before serving.

Coconut Yogurt Chutney

Ingredients:

Freshly Scraped Coconut 1 cup
Plain Yogurt 1 cup
Green Chiles 2
Salt to taste

mix:

Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Curry Leaves 3
Oil 1 tsp

Method of preparation:

Remove stems, wash and roughly chop green chiles.
Grind fresh coconut, half of yogurt, green chiles and salt together into smooth paste.
Remove onto a bowl and stir in the remaining yogurt.

Heat oil in a pan, add all mix ingredients in order.
When dal changes color, remove from heat and add to above bowl.
Serve with idly, vada, dosa etc…

Notes: Make sure to adjust the yogurt according to your preference.

Babycorn Masala

Ingredients

200 gr.baby corn,
dry coconut (khopra),
2tbspoon ginger-garlic-chilly paste
2 finely chopped onions
tomato puree of 1 tomato
1 teaspoon dhana powder
a littel fresh cream
1 tbspoon garam masala,
2 tbspoon red chilly powder
1 teaspoon jeera, haladi,asafoetida,
3 tbspoon oil
little water
salt to taste


Method

1.Cut baby corns in small round pieces and cook it in pressure cooker.
2.Add oil to pan, after that put jeera, haladi, asafoetida in that.
3.Add ginger-chilly-garlic paste.
4.Then add onion, cook for 2 mins, then add tomato puree.
5.Add dhana powder nd cream.
6.After that add coconut's paste. And stir well.
7.Add garam masala and red chilly powder
8.Add some water
9.Then add cooked baby corns nd salt to taste.
10.Serve hot.

Stuffed Tawa Baingan

Ingredients
3 round big brinjals
1 bunch chopped coriander
1/2 cup chopped green garlic
1 grated fresh coconut
3 cloves garlic crushed
3 tsp dhania-jira powder
3 tsp red chilli powder
2 tsp sugar
1 tsp turmeric powder
salt to taste
3 cubes grated cheddar cheese
5 tablespoon oil

Method
Wash and cut the brinjals into 1/2" thk round slices
For the stuffing:
#Combine the coriander, green garlic, fresh coconut,crushed garlic,
dhania-jira pdr, red chilli pdr, salt and sugar in a bowl. Mix well.
#Heat the oil in a non-stick flat pan. Place some stuffing on one slice
Of the baingan and press the other slice over it. Repeat with the rest.
#Carefully place each pair of stuffed baingan on the pan, cover with a lid.
Cook at a low flame for 5 to 7 minutes until the lower side is brown.
#Slowly invert the slices and cook once again.
#Grease an oven-proof dish and place the stuffed baingan in it.
Sprinke grated cheese on each slice and grill in a hot oven for 10 minutes.
#Serve hot.

Gobi Manchurian

Ingredients

for the balls:
gobi florets-1 cup
corn flour-1/2 cup
water-as needed
salt to taste
chilly poder-1 tbsp
baking soda-pinch

for gravy:
chopped onions-1/2 cup
green chillies-2 to 3
tomato sauce,chilly sauce-each 1 tbsp
soya sauce-1 or 2 drops.
chopped capsicum-1/4 cup
water a/4 cup
salt to taste
kesari colour-pinch
chopped ginger n garlic-1 or 2 tbsp

Method

for balls:
clean the florets.
make a thick consistency paste with the flour ingredients.
dip the florets in this and deep fry in oil.drain n keep aside.

for gravy:
fry onions partially.add chopped ginger n garlic,g.chillies,capsicum n fry again.
now add the sauces.
mix well.
add water to make a gravy.
add salt.add kesari colour mix well.
now add the gobi balls n mix well. serve hot with coriander garnishing