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.