FInger Food

chicken shammi kebab

Ingredients
500 gm Chicken mince
200 gm Onion – chopped
100 gm Channa dal- toasted and powdered
50 ml Ghee
10 gm whole red chilli- dried and crushed
To taste Salt
5 gm Roasted Cumin powder
3 gm Roasted Coriander powder
1 no Whole egg – beaten
10 gm toasted gramflour or besan

For stuffing
50 gm Hung curd + salt + pepper
1/2 no Fresh pomegranate seeds

Preparation
Mix together everything in a mixing bowl except stuffing and ghee.
Stuff the balls with hung curd and pomegranate.
Cook on hot plate or tawa basting with ghee until golden in colour
Serve with pudina or coriander chutney

Vegetarian shammi kebabs

Ingredients:-

Masoor dal - 200 gm
Channa dal - 200 gm
Soybean - 70 gm
Ghee - 300 gm
khada masala - 25 gm


Cinnamon, cardamom, bade elaichi, tej patta, whole red chilli
Brown onion - 50 gm
Raw onion - 50 gm
Salt - 50 gm
Ginger garlic paste - 50 gm
Potli masala - 50 gm
Garam msl. - 50 gm
Black msl - 20 gm
Javetri - elaichi powder - 05 gm
Raw onion - 200 gm
Freshly chopped dhania - 1 bunch
Green chillies - 50 gm

Method -
1. In a handi, take the masoor dal, channa dal (soaked for about an hour ), add the ghee, khada masala, and cook the dals with minimum amount of water.
2. Add the brown onions, raw onions, salt, pepper, ginger garlic paste and bhunno well.
3. When the dal is cooked, pass them through a blender and make a smooth paste of thick consistency.
4. Now add the potli masala, garam masala pd., javetri - elaichi powder, besan, chopped dhania and raw chopped onions.
5. Make round tikkis of the above mixture and pan fry to a golden brown colour.
6. Serve accompanied by laccha onions, lemon wedges and green chillies.

SHISH TAWUQ

The popular grilled chicken kebabs of Lebanon and Syria, called shish tawuq in Arabic are probably of Turkish origin, from the Turkish word for chicken, tavuk. If you are serving it as a passed appetizer, use 6 or 8-inch wooden skewers with fewer pieces of meat on them. You may have to cut the skewers down to size.

Ingredients
900 gm skinless, boneless chicken breasts, trimmed of any fat and cut
into cubes or can use supreme of chicken
100 ml extra-virgin olive oil
50 ml fresh lemon juice
80 gm onion, grated
2 gm freshly ground cinnamon
2 gm freshly ground cardamom seeds (from about 20 pods)
5 gm fresh thyme leaves ( comes out good with mint also)
to taste Salt
10 gm freshly ground black pepper
5 gm freshly ground cumin seeds
5 gm Baharat, recipe follows (optional)
2 gm paprika (may use Kashmiri chili powder)
10 (6-inch) wooden or metal skewers

Preparation
Marinate the chicken cubes in a glass or ceramic bowl or pan with the olive oil, lemon juice, onion, cinnamon, cardamom, thyme, salt, pepper, cumin, Baharat, and paprika for 6 hours, covered, in the refrigerator, turning the cubes occasionally.
Preheat a gas grill for 15 minutes on high or prepare a hot charcoal fire.
Skewer the chicken cubes so they touch each other but do not press against each other. If possible, use a skewer rack so the chicken grills without touching the grilling grate.
Grill until golden brown, 20 to 30 minutes, turning frequently. Serve hot.
Baharat:
50 gm black peppercorns
50 gm allspice berries
10 gm ground cinnamon
5 gm freshly grated nutmeg

Grind the peppercorns and allspice together and blend with the cinnamon and nutmeg. Store in a jar in your spice rack, away from sunlight. It will lose pungency as time goes by, but, properly stored, it will be good for many months.
Yield: 1/2 cup

Cocktail samosas with pudina

• Soft samosa phyllo sheets – 10 no
• Boil potatoes, peeled and cut into 1/2 inch cubes – 450 gm
• Cumin seeds – 5 gm
• Red chili powder – 5 gm
• Peas – 60 gm
• Chopped cilantro – 20 gm
• Garam masala – 3 gm
• Bhuna jira powder---5 gm
• Oil, plus oil for frying – 150 ml
• All purpose flour – 20 gm
• Tamarind chutney-200 ml
• Mint chutney-200 ml

Heat oil in a pan. Put in cumin seeds. When they crackle, add red chili powder, potatoes, peas and salt. Mix well then add garam masala, bhuna jira powder and cilantro. Set aside. Cut phyllo cases in quarter. Fold it into triangle shape, place the potato filling in and stick the edges tightly with paste. Heat oil in a frying pan. Carefully slip it into the hot oil. Fry until crisp and golden. Serve hot with mint chutney & tamarind chutney.

Aloo tikki

Ingredients Quantity
Boiled potato 1 kg
Corn flour 50 gms
Salt to taste
Roasted cumin seeds 5 gm
Roasted cumin powder 30 gm
Green chilli – chopped 4 nos
Coriander leaves- chopped 35 gm
Oil to fry
Papri 6 pcs for 1 portion
Beaten curd 90 gm
Imli chutney 90 ml
Mint chutney 90 ml
Chopped green chilli 30 gm
Chopped coriander 30 gm
Chopped onions 30 gm
Chopped tomatoes 30 gm
Chat masala 15 gm


STUFFING
Hung curd 200 gm
Salt to taste


Method

Grate the potato. Add it to a mixing bowl and add all the other ingredients and mash lightly with hands to mix. Then make into medium size round balls and stuff with the hung curd mixture ,flatten to make tikkis. Rest and fry in oil.

Presentation
Make twin tower with aloo tikki
Then beaten curd, imli chutney, mint chutney, then put papri ,then over it put all chopped items, sprinkle chat masala
Repeat this twice
Sprinkle coriander leaf and bhuna jira on top

Andhra chicken nuggets with tempered yoghurt

Marination
960 gm chicken (small bite size)
60 gm ginger-garlic paste
100 gm red chili whole
20 gm rice powder
15 gm cumin powder
15 gm coriander powder
1 tsp garam masala
1 tsp haldi powder
2 no lemon
1 no egg
To taste salt


Chutney
200 gm coconut
1 no green chili
50 gm onion
20 gm garlic
75 gm hung curd
½ tsp curry leaves
¼ tsp black mustard seed


Marinate chicken pieces with the above ingredients for an hour. Deep fry in medium heat till done.
Sauté onion, green chili, garlic. Cool & blend into paste add hung yoghurt and coconut grated. Garnish with fried curry leaves & mustard seed

Arsae

Fried south Indian onion pakora


600 gm julienne onion
30 gm green chilli finely chopped
20 gm curry patta
50 gm coriander chopped
30 gm garlic minced
A pinch hing
100 gm rice powder
75 gm besan
For frying oil





Mix julienne of onion, chopped green chilies, chopped curry patta & garlic minced with hing, rice powder & besan. Add water and form a thick binding mixture.
Slowly pour in tea spoon of the mixture one at a time in medium hot oil & fry till golden brown.
Serve hot with chilli-garlic chutney & tomato ketchup.

Coconut chicken sticks

4 chicken breasts, each cut into 6 strips in form of fingers
15 gm ginger paste
15 gm garlic paste
10 gm green chilli paste
30 gm of finely grated fresh coconut
5 gm coconut powder
Salt and pepper to taste

Method

• Mix together all the ingredients and marinate the chicken strips over night.
• Take each piece of chicken and place onto a bamboo skewer.
• Either barbque or heat a little oil in a pan and fry on both sides until golden brown.

Crab cake with green chili and cumin

Ingredients Quantity
Crab meat 100gms
Potato – peeled and boiled 100 gm
Cumin powder 5 gm
Chili powder 3 gm
Green chili – chopped 1 no
Ginger – chopped 5 gm
Coriander – chopped 15 gm
Lemon juice 15 ml
Corn flour 15 gm

Method
Mix together everything except the crab and finally add the crab and with light hand make round patties. Deep fry in medium heat.

Meen varuval

Ingredients
Fish darne or fish with central bone on 900 gms
Chilli powder 50 gms
Onion ginger paste 100 gms
Vinegar 20 ml
Turmeric powder 3 gm
Salt to taste
Oil for shallow frying


Method
Clean the fish thoroughly and apply all the masala and keep it aside for a few minutes.
Add sufficient oil for shallow frying and when the oil is hot, add one by one the marinated fish.
Turn the fish when the other side is cooked well. It is usually done slightly overdone so as to make the fish crisp and dry.

Mushroom pepper salt

Ingredients:

Fresh mushroom : 800 gms
Salt : to taste
Pepper : 10 gms
Spring onion : 100 gms
Green chili : 20 gms
Cornflour : 400 gms
Oil : 100 ml
Fresh coriander : 100 gms
Fresh mint : 50 gms
Ginger : 30 gms
Soya sauce : 15 ml

Method:

1. Toss the mushrooms in flour to cover the mushrooms and wash them under running water to remove the traces of the flour.
2. Dry the mushrooms, add cornflour, salt and pepper and toss the mushrooms so that the cornflour coats the mushrooms completely. Deep-fry the mushrooms.
3. Heat oil in a pan. Add chopped ginger, chopped onions, chopped green chilly, chopped coriander and chopped mint over a high heat.
4. Now take the fried mushrooms and put them in the mixture. Toss the pan a few times till the mushrooms are coated well on all sides with the mixture.
5. Serve hot.

fish amritsari

500g slices of beckti or related fish
300 ml refined Oil (frying)


MARINATION

45ml Lemon juice
3ogm ginger-garlic paste
10 gm Salt
10 gm Red chili powder
5 gm Turmeric powder
10 gm Chopped ginger
10 gm Chopped chili
2 gm Ajwain
15 gm Chopped fresh coriander
100g Besan
3nos Egg
15 ml refined oil
50gm Flour
3 gm Chat masala

Wash and cut the fish into thin diamond slices.
Marinade the fish with lime juice, salt, ginger-garlic paste
And keep it for 20 minutes.
Then make a 2nd marination with red chili powder, turmeric, green chili, ginger, ajwain, coriander, besan, oil, flour and egg. The paste should thick enough to coat the fish. Can add sprinkle of water, if the paste is too thick.
Heat oil and deep fry the marinated fish. Sprinkle chat masala before serving

Samosa dough recipe

Maida 1 kg
Dalda 250 gms
Ajwain 1 tsp
Salt to taste
Water 350 ml


Sieve the refined flour.
Add the salt and ajwain to the flour
Mix the melted dalda with water.
Make stiff dough with the water, dalda and flour

Phaldhari kebab

Ingredients -

Raw banana - 500 gm
Potato - 70 gm
Bread crumbs - 25 gm
Wheat flour - 50gm
Salt - as required.
White pepper pd. - 20 gm
Garam masala pd - 15 gm
Kasoori methi - 20 gm
Potli masala – 20 gm
Mango chutney - 100 gm
Broken cashew nuts - 50 gm

Method -
1. Boil the raw banana and peel immediately, add in the boiled potato, bread crumbs.
2. Mash the above ingredients, and make a smooth paste of the same.
3. Fold in the atta, salt, white pepper powder, red chilli powder, garam masala powder, kasoori methi and the potli masala.
4. Add chopped onion and dhania to the above mixture.
5. Make a patty of the same, and stuff them with sweet mango chutney, and fried broken cashew nuts.
6. Pan fry the same till they become golden brown in colour.
7. Serve accompanied with cabbage juliennes, lemon wedges and green chillies

Mochar Chop

(Serves 4)
Ingredients:
1 whole mocha (banana flower)
200 gm grated boiled potatoes
½ teaspoon whole jeera (cumin)
½ teaspoon red chilli powder
½ teaspoon green chillies chopped
2 tablespoon fresh coconut diced
50 gm raw peanuts (crushed)
½ teaspoon haldi (turmeric) powder
½ teaspoon garam masala
Flour for batter
Oil to deep fry
Bread crumbs to coat
Salt to taste

Method: Take out the florets, clean and take out the fibre part. Boil in water with a pinch of salt and haldi powder till soft. Chop the boiled mocha finely, keep aside. Heat 4 tablespoon of oil in a kadai, put jeera to crackle, then add chopped coconut and crushed peanuts into it, sauté for few minutes. Add chopped green chilli, haldi powder, red chilli powder, now add chopped banana flowers, sauté till the flowers are cooked. Add grated potatoes to the mixture, again sauté till the whole mixture is cooked properly. Sprinkle garam masala ,let it cool down.
Divide mixture into small patties and keep aside. Make a smooth batter with flour and water. Coat the patties with batter, roll over bread crumb evenly. Heat oil and deep fry the crumb coated patties till golden brown.
Serve with tamarind chutney.

Fish Nuggets

(serves 4)
Ingredients
40 pieces of 20 gms each Fish dice
For marinade
4 tablespoon Rice flour
2 tablespoon cornflour
1 Egg
1 tablespoon lemon juice
3 tablespoon ginger paste
½ tablespoon chili flakes
6 fresh red chili finely chopped
1 tablespoon hung curd
2 tablespoon coconut powder
Salt to taste
Oil to deep fry

For Coriander coconut chutney
Ingredients
50 gm Washed and chopped coriander
40 gm coconut milk and fresh coconut grated

Method: Prepare the marinade by mixing all ingredients other than fish and oil. Add fish dices to marinade. Set aside for 15 –20 minutes. Heat oil and deep fry.
For chutney: Make a fine paste of coriander and grated coconut, add salt and coconut milk
Check the consistency and serve cold.

Serve hot fish nuggets with coriander coconut chutney

Handi kebab

No. Of portions: 6
Preparation time: 20 minutes
Cooking time: 75 minutes


Mutton boti 900gm
Turmeric powder 5gm
Red chilly powder 5gm
Salt to taste
Ginger and garlic paste 40gm
Tomato 200gm
Green corriander 10gm
Cumin powder 10 gm
Green chili chop 20gm
Oil 150ml
Bayleaf 5gm
Green cardamom 3gm
Clove 3gm

Preparation:

Heat the oil in a kadhai or thick bottom pan, heat oil and crackle bay leaf, green cardamom and cloves.
Then add ginger garlic paste and sauté for 3-4min. Add mutton boti, turmeric powder, red chilly powder, chopped tomatoes, salt, coriander powder and cumin powder, cook until mutton leaves the oil and is tender ( add more water if not cooked).
The finishing should be dry garnish with chop ginger, chop green chilly, chop green coriander.

Hara moong prune kebab

No. Of portions: 4
Preparation time: 6 hours
Cooking time: 30 minutes

Green moong dal 1 kg
Green chili 5 nos
Ginger 15 gm
Garlic 10 gm
Salt to taste
Prune 300 gm
Small cardamom 5 gm
Ghee 20 ml
Chat masala 10 gm
Aamchur powder 5 gm

Preparation:

Clean and soak the dal overnight in water.
Boil with salt, ginger, garlic and small cardamom. Cook till the dal gets cooked. Remove from fire, drain and make a paste of it.
Heat ghee in a pan, add dal paste, add salt, aamchur and chat masala. Cook till the dal paste leaves the pan.
Remove from fire and make small roundels, stuffed with chopped prunes, form into patty and shallow fry in oil.

Pathar ka kebab

No. Of portions: 5
Preparation time: 6 hours
Cooking time: 15 minutes

Lamb chops 2 kg
Salt to taste
Ginger paste 15 gm
Garlic paste 20 gm
Papaya paste 40 gm
Kashmiri chili powder 10 gm
Black pepper powder 25 gm
Garam masala 20 gm
Lemon juice 20 ml

Preparation:

Clean the lamb racks, remove the excess fat. Cut with sharp knife three bones with meat.
Marinate the meat with ginger, garlic paste and papaya paste. Keep for 4 hour.
Then add Kashmiri chili powder, black pepper powder, garam masala and lemon juice. Marinate for 2 hours, keep in the refrigerator.
Heat the stone, when it attains heat, place the chops over it and blast with ghee from time to time.
Turn from time to time, so that the chops do not burn but its gets cook properly.
Served with lachha salad, green chili, pudina chutney, pickled onion and mint sprig

Indian Breads.

Flaky Ajwain Paratha 6 portion

Ingredients
100 gm fine wholemeal flour
100 gm plain white flour
3gm salt
100 gm ghee
200 ml water
5 gm ajwain whole
extra ghee for cooking

Method
Sieve wholemeal flour, white flour and salt into a mixing bowl and rub in 1 tablespoon of ghee. Add water, mix and knead dough Cover dough with muslin cloth and set aside for 1 hour.
Divide dough into 12 -14 equal portions and roll each into a smooth ball. Melt ghee over a low heat and cool slightly. Roll each ball of dough into a very thin circular shape. Pour 2 teaspoons of the melted ghee into the center of each and spread lightly with the hand. With a knife, make a cut from the center of each circle to the outer edge.
Starting at the cut edge, roll the dough closely into a cone shape. Pick it up, press the apex of the cone and the base towards each other and flatten slightly. You will now have a small, roughly circular lump of dough again. Lightly flour the board again and roll out the dough very gently, taking care not to press too hard and let the air out at the edges.
The parathas should be as round as possible. But not as thinly rolled as the first time. Cook on a hot tandoor liberally greased with extra ghee.

Naan Baluchistan

Serves 4


15 gm dried yeast
30 gm caster sugar
3 gm salt
3 gm baking powder
125 ml milk
600 gm maida
1 no beaten eggs
120 ml natural yoghurt
30 ml vegetable oil
3 gm zattar
40 ml ghee
Method
Warm the milk until it is just hot to the hand. Stir in the sugar and yeast and leave for 10 minutes. Sift the flour and add the salt and baking powder to it. Slowly stir in the yeast mixture and the rest of the ingredients and mix to a dough. Knead the dough for approximately 10 minutes and place it in a covered bowl for an hour and a half in a warm place. It should double in size. knead the dough gently and divide into 4 portions and roll into a tear shape. Cook for 10 minutes and then place the nans under a hot grill for a further minute or so until brown. Lightly dust the breads with extra ghee & sprinkle zattar before serving.

TANDOORI PARANTHA

Lachha parantha

Maida 600 gm
Salt 5 gm
Refined oil 45 ml
Warm water for kneading

Preparation

Sieve the flour and salt together in bowl. Rub in the oil and add warm water gradually. Knead until smooth. Cover and leave aside for 20 minutes
Knead again and divide the dough into 8 portions. Shape each into a round ball. Flatten a little.
Roll out each flattened ball into a circle of 150 mm. (6") diameter. Cut into 50 mm. (2") strips lengthways. Place all the strips over the center one.
Roll like a Swiss roll. Press a little with your fingers. Pour 1 teaspoon of oil on each roll.
Take one roll at a time and roll it out into a round of about 125 mm. (5") diameter.
When you remove the round, place it on your palms and lightly press towards the center to show the layers clearly
Place in the tandoor till done or the parantha tends to fall off.
Make sure it doesn’t burn.

dal poori

Ingredients:

200 gm atta
100 gm Black gram dal (urad)
10 gm Red chillies
2 gm Cumin seeds
1 gm Cardamom
2 nos Cloves
1 gm Cinnamon
40 ml Water
refined Oil To fry
Salt To taste

preparation:
Mix 5 ml oil into the wheat flour. Add 2 gm salt to the flour.
Make soft dough using small amounts of water.
Set aside the dough for half an hour, covered with a wet cloth.
Soak black gram dal for at least one hour and grind to a paste adding very little or without any water. Grind together red chillies, cumin seeds, cardamom, cloves and cinnamon and keep aside.
Heat 15 ml of oil in a fry pan; add the lentil paste and the ground masalas, stirring constantly till the lentil is fried and the water is absorbed leaving it dry.
Knead and divide the dough into 10 balls.
Make a cup with each ball and fill with the prepared lentil mixture.
Seal by extending the dough over the filling.
Flatten and roll into a ball, 3" in diameter. Deep fry in hot oil till golden brown. Drain and serve hot.

Appam

(Vellayappam)


Ingredients

Boiled rice 400 gm
Grated coconut 200 gm
Yeast 1 gm
Sugar 45 gm
Salt to taste


Method:

• Soak the rice in plenty of water in the morning.
• Grind the coconut and rice with some water in the evening in to a fine paste.
• Dissolve the yeast in some warm water and mix well with the batter and keep it overnight.
• In the morning grease the thick curved pan specially meant for appam.
• Pour the batter and spread it in thin layer by rotating the pan once and cook the appam by closing the pan with the lid.


Tips and Variations
• Best if served with stew (a dish made with potatoes, onions & coconut milk).

Batata Puri

Plain flour 200 gm
Curd 50 gm
Potatoes, boiled 200 gm
Water for kneading
Ghee or refined oil 15 ml
Ghee or oil for frying
Salt to taste


Mash the boiled potatoes finely (No lumps should remain as it will break the puri).
Sift the flour and salt, add the curd and mashed potatoes with 1 tbsp of ghee or oil.
Knead to soft dough, divide into 10 balls and roll out each ball into 4" diameter circles.
Heat ghee on in heavy pan and deep fry, 1 or 2 puris at a time until the colour turns golden brown.
Serve hot with bhaji or curd

Batura

Refined flour (maida) 500 gm
Yogurt 100 gm
Baking powder 2 gm
Soda bicarbonate a pinch
Sugar 10 gm
Oil 30 ml
Oil for frying
Salt 5 gm


Take flour and add baking powder, baking soda and salt. Mix well and pass it through a sieve.
Mix yogurt and sugar. Add this to the flour and add about a cup of water and mix gradually to make soft dough by light kneading.
Incorporate 30 ml. Of oil into the dough and cover the dough with a wet cloth. Keep it aside for an hour.
Divide it into 16 equal portions, shape them into balls. Cover and keep to ferment for ten minutes.
Grease your palms with a little oil and flatten the balls. Roll into 5 inch diameter diskettes.
Heat oil in a kadai and deep fry bhaturas on high flame till light on both sides. Goes well with channa or chik pea preparation

Bikaneri chana dal parantha

Ingredients
Maida: 500 gms
salt & red chilly powder: to taste
oil: 200 ml
dhaniya powder or coriander powder: 3 gm
chana dal: 250 gms
garam masala: 2 gm

method
add salt and 30 ml oil to maida. Add water and make soft dough.
Soak chana dal for 6 hours. Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle. Turn off the gas. Drain away the water and grind the dal.
Heat 30ml oil in a kadahi. Add dal paste and roast it for 3-4 minutes. Add all the masala powder. When it cools down stuff this paste into maida balls.
The paranthas should be as thin as a papad. Make soft paranthas an hour before serving.
Serve with aloo dum masala, raita and chutney.

Kulcha

Ingredients -

Flour - 450 gm
Yoghurt - 50 gm
Ghee - 15 gm
Sugar - 10 gm
Yeast - 15 gm
Salt - 5 gm

Method -
1. Prepare a flying ferment with yeast and sugar in warm water.
2. Sift the flour, make a bay in the centre, add the above milk, ghee, yoghurt, salt and make smooth dough.
3. Cover with a damp cloth and allow rising for about 1\2 hour.
4. Make into equal rounds, and bake in a tandoor, baste with some ghee \ butter after it is done (optional

Laccha / pudina paratha

Ingredients -
Atta - 400 gm
Maida - 50 gm
Salt - 5 gm
Ghee - as reqd.
Besan - as reqd
Pudina - as reqd.
Water - for kneading

Method -
1. Make dough, using the atta, maida, and the salt. Dive the dough into equal balls.
2. After having divided the dough into equal round balls, roll then out on a work table, flatten it out and then leaven and spread it, by using both sides of your hands.
3. Now apply some ghee to the paratha, then dust the same with some flour ( for pudina paratha and besan for laccha paratha ) then roll it up and place as a in a round shape.
4. Now flatten on a work table, flatten it out and then leaven and spread it, by using both sides of your hands.
5. Bake in a hot tandoor, and baste with ghee \ butter (optional).
6. In case of the pudina paratha, sprinkle some dry pudina powder over the paratha before step number, four.

Sheer-mal

Plain Flour 450 gms.
Dry yeast 25 gm
Castor sugar 40 gms.
Eggs, beaten (optional) 2 nos.
Warm milk 200 ml
Khoya, mashed 400 gm
Raisins, seedless 25 gms.
Double cream 100 gms.
Poppy seeds 30 gm
Kewra or rose essence 2 ml
Saffron, soaked in 1 tbsp. Milk 1gm
Ghee or Butter 225 gms.
Extra milk As required
Salt 5 gm

Heat the milk but do not boil, then sprinkle yeast and sugar over it.
Sieve flour, salt in a bowl, add eggs, raisins, khoya, double cream and half the
With the yeast mixture.
Mix well and make into smooth dough, add the essence.
If the is stiff then sprinkle little extra milk and knead again, cover with damp cloth and keep in a warm place to rise for 8 hours or overnight for best results.
Punch the and knead it again and divide into 8 equal parts.
Roll out each part into a round thick circle and leave aside for 20 minutes until it becomes double the size.
Prick the roti all over with a fork, leaving 1" margin around, brush melted
Or butter and saffron solution and sprinkle poppy seeds.
Bake in a pre-heated moderate oven (180° C-350° F-Gas mark 4) until the roti turns light brown in colour.
Sprinkle little cold milk over them when they are half done, then put them back into the oven for a few minutes more.
Remove from the oven and sprinkle cold milk well over both sides, as this makes the roti soft.
Wrap with foil or butter paper and keep aside until required.
This roti can be kept for 4-5 days.

Roomali roti

Ingredients

Whole wheat flour - 150 gm
Refined flour - 50 gm
Salt - to taste
Melted ghee - 10 ml
Water - for kneading

Method
1. Swift the refined flour and the whole wheat flour with salt.
2. Rub in the ghee, slowly add the water, and make soft dough.
3. Allow the dough to rest for about 1\2 of an hour, knead well again, and divide into six equal pieces.
4. Now roll out the dough, using some flour and a rolling pin.
5. Hold this on the back of your palm, and circle it \ twist it, anti - clockwise, and swing it, then again catch it on the back of the same hand.
6. Repeat the process, till the roti, has a radius of 15 centimeters.
7. Care should be taken to maintain the round shape of the roti and the even thickness.
8. The roti is then cooked on the convex side of the kadhai, which is mounted over a high pressure range burner; the cooking time is approx. 45 seconds!
9. These rotis are usually folded into four halves.

Gobi Paratha.

Ingredients:

Plain flour (Aata) 2 cups
Water for kneading
Salt 1 tsp.
For Filling
Grated cauliflower 2 cups
Green chilies finely chopped 2-3
Coriander leaves finely chopped 1 tbsp.
Salt according to taste
Vegetable Oil for making the parantha

Method:

For Dough
1. Sieve flour. Add salt.
2. Add water a little at a time.
3. Knead into a medium soft dough.
4. Cover with a wet cloth and keep it for half an hour

For Filling
Add coriander leaves,salt and green chillies to the grated cauliflower. Mix well.

For Paratha:-

1. Divide the dough into balls of equal portions and
2. Roll one ball at a time in the form of a small puri.
3. Now put a small quantity of above mixture (filling) over it, close it from all sides.
4. Apply some flour on both sides and roll it gently into a paratha.
5. Now cook on a tava, by applying 1/2 to 1 tsp. oil on each side, until light brown and serve hot.

Serve with Chutney or Pickle or Plain Curd.