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1. Seive the flour with salt. Apply ghee to the flour. Add water and make a soft dough. Divide the dough into 10-12 portions.
2. Roll each portion into 125-150 mm (5" to 6") diameter rounds and brush with melted ghee.
3. Fold into half brush with melted ghe and fold again.
4. roll out and cook one paratha at a time on a hot tava( Skillet can be used as an alternative), Turning once.
5. After a miniute add a little ghee around the edges of the paratha , which should swell up.
6. Turn again and fry other side also. Turn when brown aptches appear on both sides the paratha is ready.
7. nrepat for rest of the dough.
* SERVE HOT
0.2
BOMBAY CURRY SOUP ( see image 0.2)
Preparation time 15 mins. cooking time 35 mins. serves 8
1 teacup masoor dal
3 sliced onions
4 cloves crushed garlic
1/2 teaspoon chilli powder ( optional)
3 tea spoons curry powder
1 table spoon ghee
salt to taste
lemon slices and 1/2 teacup cooked rice to serve
1. Heat the ghee in a vessel and fry the onions for a little time .
2. Add the crushed garlic and chillis curry powders. Fry again till it gives a nice aroma.
3. Add 6 tea cups of water and cook the tomatoes and the washed masoor dal and cook in a preassure cooker.
4. When cooked pass the mixtue a seive
5. Boil for 15 miniutes
* serve hot with cooked rice and slices of lemon.
CHOLE ( see image 0.3)
Ingredients
1 can chick peas
1 large tomato, sliced
1 medium tomato, chopped
2 tbsp tomato paste
2 large onions
4-5 green chillies
1 tsp. cumin seeds
1 1/2 tbsp. chopped coriander
1 large peice of ginger
3-4 large flakes garlic
2-3 tbsp ghee or oil for frying
2 bay leaves
1-2 cinammon sticks
2-3 cloves
1 1/2 tsp. red chilli powder
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp sugar
1/2 tsp garam masala
1/2 tsp punjabi chole masala
salt to taste
Method
Blend together the large tomato, one onion,
cumin seeds, ginger, garlic, green
chillies,cinammon and cloves to a smooth
paste using very little water.
Slice the other onion.
Heat the ghee and add the bay leaves.
After 10 seconds, add the sliced onion and
fry till the onion turns light brown.
Now add the tomato paste and fry till the ghee
leaves the sides of the masala.
Add the dry powders i.e chili powder, turmeric,
sugar and coriander powder.
Fry for 1 minute.
Now add the chopped tomato and coriander leaves.
Fry for about 5 minutes.
Now add the chick peas with the water, tomato
paste and salt to taste.
Add some water to get a gravy.
Add the garam masala and punjabi chole masala
and mix well.
Let it come to a boil on low heat.
Simmer for about 5 minutes after it comes
to a boil.
