Garlic Bread

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.

 

 

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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 .