Garlic Bread

Ingredients:

1. French Bread (cut it diagonally) 1
2. Butter or Margarine 2tbsp.
3. Garlic paste 1 tsp.
4. Parsley (chopped) 1 tsp.

Method:

• In a bowl mix together butter, garlic paste and parsley.
• Spread bread slices on the baking tray.
• Put the butter paste on the bread slices.
• Toast them in the oven for 4-5 minutes.
• Serve with garlic mushrooms.

 

 

Poori

Ingredients:

1. Flour 2 cups
2. Salt 1/4 tsp.
3. Water for kneading dough
4. Oil for deep frying

Method:

• Sieve flour.
• Add salt.
• Knead it adding water to make dough.
• Keep aside to rest for half an hour.
• Make small balls out of the dough.
• Roll them in thin round shaped chappati with the rolling pin using oil so it doesn’t stick.
• Heat oil in the wok.
• Deep fry them.
• Take out in a dish serve with cholay ki tarkari, aloo ki tarkari , achar and halwa.

Kachori

Ingredients:

1. All purpose flour (maida) 1/2 kg.
2. Salt 3/4 tsp.
3. Cumin seeds 1/2 tsp.
4. Carom seeds (Ajwain) a pinch
5. Oil 2 tbsp.
6. Water for making dough
7. Oil for deep frying

Ingredients for stuffing:

1. Split chickpeas (channa daal) 1/2 cup
2. Crushed red chilli 1/2 tsp.
3. Salt 1/2 tsp.
4. Cumin seeds 1/4 tsp.

Method:

• For stuffing:Boil split chickpeas with crushed red chillies, salt and cumin seeds till they are soft.
• Grind it and keep aside.
• In a bowl take all purpose flour.
• Add cumin seeds, salt, oil and carom seeds.
• Knead with water to form smooth dough.
• Brush oil on top,cover and keep aside for half an hour.
• Now make balls of kneaded dough and fill grinded split chickpeas in them.
• Roll them flat with rolling pin in round shape.
• Deep fry till golden and crisp.
• Serve hot with aloo ki tarkari.

Aloo ka Paratha

Ingredients for paratha:

1. Whole-wheat flour (atta) 4 cups
2. Salt a pinch
3. Water for kneading dough
4. Oil, butter or ghee as required

Ingredients for stuffing paratha:

1. Potatoes boiled 4
2. Red chili powder 1 tsp.
3. Salt 1 tsp.
4. Green chilies chopped 3
5. Onion chopped 1
6. Coriander chopped 2 tbsp.
7. Cumin seeds 1tbsp.

Method for stuffing:

• Mash potatoes.
• Add red chili powder, onion, coriander,salt, cumin seeds and green chilies.
• Mix well.

Method for paratha:

• Take flour in a big bowl.
• Add salt.
• Knead it using water in a form of a dough.
• Keep aside far half an hour.
• Make small ball out of the dough.
• Roll it slightly.
• Make small balls of the mashed potatoes.
• Place them in the center of the the dough.
• Wrap the sides up so it covers the potato stuffing.
• Again with the light hand give it a shape of a ball.
• Now roll it with light hand in a round shape paratha.
• Heat a flat pan (tawa) put this stuffed chapati on it.
• Cook for few seconds.
• Spread butter ,ghee or oil on it.
• Flip and cook till gets cooked from both the side.
• Serve with green-chutney
  red chutney or any pickle.

Paratha

Ingredients:

1. Whole wheat flour (atta) 3 cups
2. Salt 1/4 tsp.
3. Water for making dough
4. Oil 3/4 cup

Method:

• Mix salt in flour.
• Knead with water to make a dough.
• Leave for at least 1 hours.
• Make balls and roll them in round shaped paratha.
• Apply ghee then sprinkle flour then roll again.
• Cook on tawa with ghee on low flame.
• Serve this  paratha with omelet or keema .