time : 40 mins.
Preparation time :
Makes 10 to 12 parathas.
Ingredients dough as for
4 boiled potatoes
1 chopped onion
1 tablespoon chopped coriander
4 chopped green chillies
2 teaspoons amchur powder
1/2 teaspoon chilli powder
1 teaspoon cumin seeds (jeera)
1 tablespoon ghee
salt to taste
the potatoes coarsely or cut into very small pieces.
the ghee in a vessel, add the cumin seeds and onion; and fry for
at least 3 minutes.
the green chillies and fry again for 1 minute.
the potatoes, salt, coriander, chilli powder and amchur powder.
Mix well and cook for 1 minute.
the dough very well.
a small portion of the dough, flatten a little and put a
tablespoon of the potato mixture in the centre. Cover the potato
mixture by drawing up the edges towards the centre. Press on a
floured board and roll out into a round as large as a saucer
the paratha on a hot tava (or skillet), cook for a minute or two
and turn once. After a minute, add a little ghee around the edges.
again and fry the other side. When brown patches appear on both
sides, the paratha is ready.
Time : 20 minutes.
Preparation Time :
1 teacup red kidney beans (rajma)
2 onions, grated
1 teaspoon chilli powder
500 grams tomatoes
2 teaspoons sugar
3 tablespoons ghee
salt to taste To be ground into a paste
7 cloves garlic
7 green chillies
25 mm. piece ginger
the red kidney beans overnight.
day, cook in a pressure cooker. Drain.
the ghee and fry the onions for 2 to 3 minutes. Add the paste and
chilli powder and fry again for 1 minute.
the cooked red kidney beans.
the tomatoes into big pieces, add 2 teacups of water and cook.
When cooked, take out a thick soup through a sieve.
the tomato soup to the rajma mixture. Add the sugar and salt.
4 tablespoons finely chopped aubergine
1 onion, chopped
1/2 teacup grated cabbage
2 green chillies, finely chopped
4 tablespoons gram flour (besan)
2 pinches soda bi-carb
salt to taste
oil for deep frying To be ground into a paste
2 tablespoons khus-khus
2 tablespoons broken cashewnuts
6 to 8 cloves
25 mm. (1") piece ginger
4 green chillies
2 large tomatoes
1 tablespoon grated coconut To be ground into a dry masala
2 small sticks cinnamon
2 cardamoms Other ingredients
2 tablespoons ghee
2 tablespoons gram flour (besan)
1/2 teaspoon chilli powder 1/2 teacup
salt to taste
2 tablespoons fresh cream
all the ingredients for the koftas ( except the oil ) with a
little water and make a batter.
the oil and when hot, drop teaspoonfuls of the batter and cook for
about 3 minutes until golden brown.
with a slotted spoon.
with the remaining batter.
the ghee and fry the paste for 2 minutes.
the gram flour and chilli powder and fry again for 1 minute. Then
add the tamarind water, dry masala mixture and salt and boil for 5
before serving, add the koftas and the cream and bring to a boil.