Chapati

Ingredients:

Wheat flour – two cups

Oil/fat - about a tbspn

Salt to taste

Sometimes I do add a tsp of sugar to it

Water as required

Method:

Sieve flour, add the remaining ingredients to it and make dough. Set it aside for an hour and then knead it well. Divide it into small balls. Roll out and bake well on both sides on a hot tawa.

Parathas

Ingredients:

Wheat flour – two cups

Salt to taste

Oil or fat

Water as required

Method:

Sieve flour. Rub a little fat/oil along with the other ingredients to make smooth dough. Keep aside for about an hour. Knead well and divide into even sized portions. Roll out about ¼ ” thick, then smear a little fat all over the rolled out dough and fold it into half and you can either roll it out to a circle or you can roll it out into a triangle. Bake on both sides on a hot tawa for about a minute on each side, then add a little oil/fat  around the edges and on the top of it, turn it over and take it down after about thirty seconds.

Bhaturas

Ingredients:

Maida – about one and half cups

Potato, boiled and mashed – one

Salt to taste

Oil for frying

Water required quantity

Method:

Sieve the flour ,add the mashed potato, salt and the required quantity of water to form a soft dough. Keep aside for about half an hour, roll out into puris and deep fry in hot oil and serve hot.

*Semolina (sooji), bread crumbs  are added at times instead of potatoes.

Bati

Ingredients:

Wheat flour – one cup

Curds  - about half a cup

Salt to taste

Oil

Method:

Sieve flour, beat the curds well and add the salt and a little oil to the flour along with the curd and make dough adding sufficient water. Divide into even sized balls, flatten it lightly and create a depression in the middle of the ball by pressing in the centre with your thumb. Boil these balls in hot water for about ten minutes and remove. Using a knife cut across the balls lightly without cutting it deep, then fry them in hot oil until light golden. Serve hot with a little ghee over it.

Tandoori naan

Ingredients:

Maida – about two cups

Baking powder – about half a tspn

Salt to taste

Ghee – about one and half tbspns

Egg – one

Milk – about one fourth cup

Curds – about two – three tbspns

Sugar – one tspn

 Gingelly seeds – about two tspns

Cold water to mix

Method:

Sieve together salt , flour and baking powder, beat the egg with milk and sugar and add to the flour and mix. Add the required amount of cold water and mix well, next add the curds and mix well. Add ghee and knead well. The dough should be soft and very smooth.

Keep aside for about an hour and divide it into even sized balls. Brush over with a little ghee and keep aside for a further fifteen to twenty minutes. Roll each ball out into an oval shape and then using your hand pull one side to elongate the dough. Smear the top of the naan with gingelly seeds and bake in the oven.

Chicken pepper fry

Ingredients:

Chicken – 250 gms

Onions ,thinly sliced – two

Tomatoes ,chopped – one

Fresh coriander ,chopped – about a tbspn

Freshly ground pepper – two /three tspns

Salt to taste

Oil – about a tbspn

Red wine (optional) – about two /three tbspns

Method :

Heat oil in the kadai ,add the onions and fry till they turn a light pink in colour,then add the tomatoes and fry well.

Add the chicken ,along with the required quantity of pepper and salt and mix well,now add the wine to it,mix well ,cover and let it simmer for a while on reduced flame.

Once the chicken is tender and cooked add the coriander and remove from fire

Egg and Cheese spread

Ingredients:

Hard boiled eggs , chopped – two

Grated cheese – about half a cup

Fresh ground pepper  - one tspn

Tomato sauce – one tbspn

Butter – half a tspn

Method:

Add the eggs and all the ingredients in a blender and blend it to a smooth paste.

Can be spread on hot toast or relish it with just fresh bread.

Can be preserved in the fridge for about three to four days.

Roasted eggs

Ingredients:

Hard boiled eggs – two

For the masala:

Chilli powder – one tsp

Turmeric powder – one –fourth of a tspn

Salt  to taste

Oil – one tspn

Method:

Slit the hard boiled eggs on the surface with tiny gashes and keep aside.

Mix all the ingredients for the masala together with the oil and rub it into the gashes on the sides of the eggs.

Heat a pan or kadai with some oil and add the masala eggs to it and roast them until the masala is done and the eggs are a light golden on all sides.

Serve it on a bed of sliced onions, tomatoes and cucumbers.

Egg chops

Ingredients:

Hard boiled eggs,sliced – three

For the masala:

Garam masala – one tspn

Chilli powder – one tspn

Turmeric powder – one –fourth tsp

Oil – one tsp

Salt to taste

Method:

Mix the ingredients of the masala in oil and smear it onto the eggs on both the sides.

Place the eggs slices on a hot tawa till it turns a light golden and the n turn it onto the other side .

Once the chops are done ,they can be served on a bed of lettuce leaves, sliced onions etc.