| Tandoori
Roti (Makes 6-7) |
Ingredients
21/2
cups atta(whole wheat flour)
1 cup water(approximately)
1/2 tsp salt
2-3 tbsp ghee.
Method
Keep
ghee in the fridge for some time, so that it solidifies.
Make
a soft dough with atta, salt and water. Keep aside for
half an hour.
Divide
the dough into 6 equal balls. Flatten each ball, roll
out each into a round of 5" diameter.
Spread
one tsp of solidified ghee.
Make
a slit, starting from the centre till any one end.
Start
rolling from the slit, to form an even cone. Roll out,
to a diameter of 5" applying pressure only at the centre.
Cook
carefully in a heated tandoor till brown specs appear.
|
| Matar
Vadi Wale Chaawal (Serves 4) |
1
to 2 vadis (of moong or urad dal)
1 cup shelled rice - soaked for 1 hour
4 tbsp oil
1 tsp jeera (cumin seeds)
2 moti illaichi (brown cardamoms)
4 laung (cloves)
1 tej patta (bay leaf)
1" piece ginger -- cut into matchsticks
11/4 tsp salt to taste
juice of 1/2 lemon
Method
Drain
soaked rice and keep ready.
Heat
oil in a heavy bottomed pan. Reduce flame. Add vadi
and fry turning sides till well browned all over. Remove
from oil and keep aside.
Heat
the remaining oil. Add jeera, moti illaichi, laung and
tej patta.
When
jeera turns golden, add ginger and peas. Fry for a few
minutes.
Break
vadi into small pieces.
Add
rice and the broken vadis. Fry for a minute or so, stirring
gently.
Add
2 cups of water, salt and lemon juice. After one boil
cover tightly and lower heat.
Cook
for about 8 to 10 minutes, till all the water is used
and the rice well cooked
|
Chawal
