Monday, September 26, 2011

Almond Cookies


Plain flour - 1 cup 
Sugar - 1/2 cup
unsalted butter - 75 gms - 100 gms butter
almond flakes - 100 gms
vanilla essense - 1 tsp

- melt the butter for 30 secs
- mix the powdered sugar and flour together
- add the almond flakes and essence 
- mix well
- add the melted butter and mix well until it forms a dough
- then make them into desired shapes
- bake then for 12 - 15  mins at 180 degrees.

Sunday, September 25, 2011



flour - 2 cups
milk - 1 cup (warm)
curd - 2 tbsp
yeast - 1 tsp
sugar - 1 tsp
butter - 2tbsp
salt to taste

- mix sugar, milk and yeast and mix well
- allow that to prove by leaving them to rest for 10 mins
- mix well
- now mix the curd, flour and salt and mix well
- add the yeast mixture and mix well
- and make a sticky dough
- now close the dough with a wet cloth and allow that to rest and prove for 2 hrs
- the dough will be double the size
- make balls out of the dough
- dust them with flour and roll them into 1/2" thick roti
- you will need a tava which has to be heated
- when the tava is warm, add the rolled nan and allow that to get bubbles
- now add that half cooked nan on the direct fire and allow that to cook for 10 - 15 seconds
- after removing the nan from fire, apply butter and serve.

I have not used a grill or a tandoor. I felt this way was too good and easy.

Monday, September 12, 2011

Gram Flour Chappathi


Gram Flour - 1/2 cup
wheat flour - 1 cup
ajwain seeds - 1/2 tsp
garam masala - 1/2 tsp
salt to taste
ghee - 2 tbsp
Mango powder - 1/2 tsp
oil - to fry

- mix all the ingredients except for the oil well
- add some water and make into a tight dough
- leave it to rest for 1 hr
- then make them into small balls
- roll them as chappathis 
- heat a tava till they are hot
- place the rolled chappathis and cook on one side 
- when the colour changes add some ghee and turn it to the other side
- cook on both the sides till they are golden brown 

Serve them hot.

Sunday, September 11, 2011

Potato Chops


Potato - 4 (sliced thin as for chips)
onion - (finely chopped)
tomato  - 1 (finely chopped)
salt to taste
ginger garlic paste - 1 tsp
turmeric powder - 1/4 tsp
garam masala powder - 1/4 tsp
corriander leaves - chopped - 2 tsp
red chilli powder - 1 tsp
corriander powder - 1/2 tsp
saunf - 1/2 tsp
oil to fry

- add a pinch of salt to the potatoes
- deep fry them in oil (like preparing chips) until crisp
- leave it aside
- dry roast saunf and powder it
- in a pan add oil
- add the onions and fry till they are transparent
- add the tomatoes and fry
- add the ginger garlic paste and fry.
- add salt, turmeric powder, red chilli powder, corriander powder and garam masala powder
- fry till the raw smell is gone
- add the corriander leaves and give it one good stir
- now add the fried potatoes and fry for a min
- add the saunf powder and fry for another min
- serve hot.