Sunday, 20 September 2009

Chapathi or Roti

Two and half cup chapathi or roti flour
one cup of luke warm water
Salt one tsp
some roti flour for dusting the dough while rolling it out
Ghee or oil or butter (your wish)


Prepare dough by mixing together ½ cup of water with 1 tsp salt, 1 tsp ghee and just enough wheat flour.
Knead well.
Divide the dough in to small size balls.
Using a rolling-pin, roll out the dough into a thin,round patty, about 5 inches in diameter
Roll from the center, turning patty several times to prevent sticking. Try to make the edges slightly thinner than the center.
Heat a tawa over medium heat.
Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, turn it over. When both sides are done, use kitchen tongs to remove the chapati from the tawa.

Directions to do chapathi on the gas stove:

If you have a gas stove, hold the cooked chapati over a medium flame and it will puff up immediately. Turn quickly to flame-bake the other side. Do this several times, taking care that the edges are well cooked.
Serve hot by applying ghee or butter.

karamani sundal(cow gram)

Karamani (cow gram) one cup
One onion (optional)
5-10 curry leaves
Mustard seeds 3/4th tsp
Urad dal broken one tsp
Red chillies 3 to 4
green chilles 1 to 2
Freshly grated coconut 2 tbsp
(Hing) Asafetida a pinch
Soak the kidney beans (karamani or Cow gram) for 4 to 5 hrs or soak over night.
Wash the beans in water and drain the water. Pressure cook the beans and just keep for three whistles. Drain away the water by using strainer.
Add oil in a pan, add mustard seeds, urad dal, slit green chillis, broken red chillies,curry leaves, Hing, add onions and stir for few seconds.
Now add cooked beans and stir for few seconds.
Add salt to taste.
Finally add grated coconut and stir for a while, and now the beans is ready to eat.