Tuesday, August 23, 2005

A favourite meal :Chapati and Alu raita.

How to make Chapati  - Indian everyday flat bread
 
Ingredients for chapati: 
  • whole wheat flour- 2 cups+ some for applying while rolling. 
  • salt - 1 teaspoon 
  • oil - 2 teaspoon+ some more. 
  • water for mixing dough. 
 Making chapati
 
Making chapati dough
 
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  1. Mix the flour, salt, 2 teaspoon oil. 
  2. Add water and make into a soft dough. 
  3. Knead well and keep aside for half an hour.
Rolling chapatis

  1. After half an hour, knead the dough some more and make into large lemon size balls. 
  2. Using a rolling pin, flatten the ball into three inch diameter round. 
  3. Apply a little oil. Fold into half, apply a little oil, fold again. 
  4. Sprinkle a little dry flour and roll into a round of about 5-6 inch diameter. 
 Cooking chapati

  1. Heat a girdle/ tava/ skillet / frypan on medium heat.
  2. When it is hot, place the rolled chapati on it. 
  3. When the top starts to bubble up, turn and cook on the other side for a few seconds. 
  4. Turn again and the chapati will puff up. We cook the chapati till it has brown spots on both sides. 
  5. Remove from fire. 
 
Apply a spoonfull of ghee(clarified butter) and put in a closed container. Serve hot with any spicy vegetable curry. Potatos go well with chapati.
 
 How to make aloo raita
 
For Alu Raita : ingredients. : 
 
  • boiled and roughly mashed potatoes - 2-3
  • 2 cups curd(plain yoghurt)
  • salt - according to taste.
  • oil - two teaspoons.
  • mustard seeds - 1/4 teaspoon
  • cumin seeds -1/4 teaspoon
  • asafoetida - a pinch
  • Chopped fresh coriander / dhania leaves - 1 tbsp
 
To make tadka / tempering for aloo raita
 
  • Heat oil, add mustard and cumin seed. 
  • when they start spluttering, add asafoetida, curry leaves. 
  • Remove from fire. Tempering / tadka is ready
Mixing aloo raitha
 
  1. Mix together mashed potatoes, salt, curd.
  2. Add cooled tadka to the potato mixture. 
  3. Serve with chapatis or paranthas.

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