CHAPATTI

Chapatti

Ingredients:

Whole wheat flour - 2 cups

Salt - to taste

Oil - 2 tbsp

Water - 1 cup

Method:

1. Place the flour in a large bowl. Add the salt, oil and mix well.

2. Make a well in the centre of the flour and gradually pour in the water.

3. Mixing well with your fingers to form a supple dough.

4. Knead the dough for 7 – 10 minutes.

5. Ideally, let the dough rest for 15-20 minutes, but if time is short roll out the dough straightaway.

6. Divide the dough into 12-14 equal-size portions.

7. Roll out each piece of dough on a well floured counter.

8. Place a heavy bottom skillet on a high heat.

9. When steam begins to rise from the skillet, reduce the heat to medium.

10. Place a chapatti in the skillet and when the chapatti begins to bubble turn it over.

11. Carefully press down on the chapatti with a clean dish towel or a wooden, spatula and turn the chapatti over once again.

12. Remove the chapatti from the skillet and keep warm while you make the others.

13. Repeat the process until all of the chapatti are cooked.

14. Serve with aloo masala, paliya, tomato kostu, channa masala, googuni.

TIP OF THE WEEK

Hello guys, Just another easy way to peel the skin from garlic.

Microwave garlic cloves for 15 seconds and the skins slip
right off.

COCONUT BURFI

COCONUT BURFI

Ingredients:

Butter - ¾ stick

Unsweetened coconut - 2 Cups

Condensed milk - ¾ cup

Food color - pink (Optional)

Method:

1. Place the butter in a heavy bottom pan and melt over low heat, stirring constantly.

2. Add the dry unsweetened coconut to the melted butter, stirring to mix.

3. Stir in the condensed milk and the pink food coloring (if using) and mix constantly for 7- 10 minutes.

4. Remove the pan from the heat and let the coconut mixture cool slightly.

5. Once cool enough to handle, shape the coconut mixture into long blocks and cut into equal –size rectangles.

6. (Or) you can also make it into small balls called ladoo.

7. Let set for 1 hour, then serve.

TIP OF THE WEEK

Deep frying tips:

Use canola oil for frying. It is low in saturated fat, has a
high burning point, and does not detract from the flavor of
the food you are frying.

ONION RAITA

Onion Raita

Ingredients:

Yogurt - ¾ cup

Water - 4 tbsp

Onion - 1 (Finely chopped)

Chilli - 1 (Finely chopped)

Mint - 1 tsp (Chopped)

Coriander - 1 tsp (Chopped)

Salt - to taste

Method:

1. To make the onion raita, place the yogurt in a bowl and whisk with a fork.

2. Gradually add the water, whisking well.

3. Add the onion and salt and blend together.

4. Garnish with the fresh mint and coriander leaves.

5. Serve with Briyani, ghee rice, chapatti.