Garlic bread

Ingredients:

• 1 c = 130 g plain flour (maida)
• 2 g (1/2 tsp) fresh yeast or 1 g (1/4 tsp) instant dry yeast 
• 2 tsp sugar
• 1 tbsp ghee or margarine or butter
• 1 tsp salt
• 1 tsp crush garlic 
• 2 tsp garlic bread seasoning 
• oil for greasing  

Method

1. Sieve the flour.
2. Mix the sugar and yeast in 1 teacup of warm water and keep aside for 2 minutes.
3. Add yeast liquids to the flour, salt and make a soft dough. If required, add a little more warm water.
4. Knead the dough for at least 6 minutes.
5. Add the ghee, mix well and cover with a wet cloth or lid for 1 hour or until the dough is double in size.
6. Add garlic , Knead again until the dough comes back to its original size.
7. Divide the dough into three equal sized balls and shape into round.
8. Apply oil and sprinkle garlic bread seasoning and fold into half circle. 
9. Put on a well greased baking tray. Lightly brush each loaf with cold water or milk and also sprinkle some seasoning. 
10. Leave the tray in a closed cupboard for 1/2 hour or until the loaf are double in bulk. Make slits on the top with scissors.
11. Bake in a hot oven at 200 degree C (450 degree F) for 10 minutes. Reduce the temperature to 180 degree C (400 degree F) and bake for a further 10 to 12 minutes.
12. Brush with a little butter and heat in the oven for a few minutes.

Note:

How to use dry yeast:-

• Put the dry yeast with the sugar in a cup of warm water, stir and add a pinch of flour .
• Cover and leave for 10 minutes. When the surface is full of froth, the yeast is ready to use. Then, follow the same method as for fresh yeast.
• For Good result use Measuring cup or spoon.

Dungri & Ganthiya nu Shak

Ingredients:

• 250 gm Onions (finely chopped)
• 2 tbsp Oil
• 5 pod garlic, chopped
• 1/2 tsp  Mustard seeds
• 1/2 tsp Cumin seeds
• Pinch of Asafoetida
• 1 tbsp Red chili powder
• ¼ tbsp Turmeric powder
• ½ tbsp cumin coriander powder
• 1/2 cup ganthiya
• Salt to taste

Method:

1. Peel and wash onions and chop into small pieces.
2. Heat oil at medium flame.
3. Add mustard seeds, when it sputtering, add cumin seeds.
4. Add asafoetida, garlic, turmeric powder and onions. Stir them well and cook for 10-15 minutes at medium flame.
5. Now add red chili powder and salt according taste and water mix well.
6. When onions become very soft, add cumin coriander powder, ganthiya mix well and cook for 2 min.
7. serve hot with roti.

Thai chili garlic sauce

Ingredients:

• 2 cloves garlic
• 1 teaspoon salt
• 1/2 cup vinegar
• 8 Jalapeno Peppers

Method:

1. Peel garlic and cut the stem off from pepper. 
2. Add garlic, peppers and salt into Mixture. Chop the peppers until they are roughly ground.
3. Scoop out the mixture into a jar. Pour the vinegar in.  The vinegar should cover the pepper mixture. The chili garlic sauce will thicken over time. You may need to add more vinegar to keep the mixture submerged.

Note:

Use red pepper only to get the vibrant red sauce.

Trirangi Dhokla

For white Dhokla

• 1 cups khatta dhokla Batter 
• 1 tsp green chilli paste
• 1 1/4 tsp oil
• salt to taste
• 1 1/2 tsp fruit salt
• 1/2 cup green chutney

For yellow Dhokla

• 1 cup besan (Bengal gram flour)
• 3 1/2 tsp sugar
• 1 tsp ginger- green chilli paste
• 1/2 tsp citric acid (nimbu ka phool)
• salt to taste
• 1 1/2 tsp fruit salt
• 1/4 tsp oil for greasing

Other Ingredients

• 1 tsp oil
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/2 tsp sesame seeds (til)
• 2 green chillies , chopped
• a pinch of asafoetida (hing)
• 2 to 3 curry leaves (kadi patta)

For Serving

green chutney
Method

1. Combine all the ingredients together, except the fruit salt in a bowl and mix well adding water as required to make a thick batter.
2. Repeat same above process for make white dhokla batter. 
3. Just before steaming, sprinkle the fruit salt in White Dhokla batter and add 2 tsp of water over the batter.
4. When the bubbles form, mix gently.
5. Grease thali using the remaining 1/4 tsp of oil.
6. Pour 1/3 rd of the batter immediately into the greased thali and shake the thali clockwise to spread it to make an even layer.
7. Steam in a steamer for 5 minutes.
8. Then after apply Green chutney evenly on this white layer.
9. Now add fruit salt in yellow batter , mix well. Then Pour yellow Dhokla batter on it.
10. Sprinkle 1/2 tsp of red chili powder evenly over it and steam in a steamer for 7 to 8 minutes or till the dhoklas are cooked.
11. Cool slightly and cut into diamond shaped equal pieces.
12. Heat the oil in a small non-stick pan and add the mustard seeds.
13. When the mustard seeds crackle, add the sesame seeds, asafoetida and saute on a medium flame for 30 seconds.
14. Add the green chillies and saute on a medium flame for 30 seconds.
15. Pour the tempering over the prepared dhoklas and spread it evenly.
16. Sprinkle the coriander evenly on top.
17. Serve immediately with green chutney.

Note:

khatta dhokla flour = 2 cup rice + 1 cup udad dal

Combine the khatta dhokla flour, curds, green chilli paste,1 tsp of oil, warm water (approx 2 1/4 cups) and salt in a bowl and mix well. Keep aside to ferment for at least 8 to 10 hours.

Chole Tikki

Ingredients:

• 1/4 cup kabuli chana (white chick peas)
• 1/3 cup Chole Sabzi 
• 1 tbsp finely chopped mint leaves (phudina) leaves
• 1 tsp finely chopped green chillies
• 1 tsp finely chopped ginger (adrak)
• salt to taste
• 1 boiled and peeled potato
• 1 tsp cumin seeds (jeera)
• 1 tbsp finely chopped coriander (dhania)
• 1 tsp dried mango powder (amchur)
• 1 red chili pwoder
• oil for greasing and cooking

Method

1. Clean, wash and soak the kabuli chana overnight.
2. Drain, add 2 cups of water and pressure cook for 3 to 4 whistles or until the Kabuli chana is cooked.
3. Combine the kabuli chana, mint leaves, green chillies, ginger and salt and blend in a mixer to a coarse paste.
4. Combine all the ingredients in a bowl and mix well.
5. Combine Paste and all remaining ingredients in a bowl and mix well.
6. Divide the mixture into 6 equal portions and shape each portion into a round, flat tikki.
7. Heat a non-stick tava (griddle) on a medium flame and grease it with oil and cook the tikkis, using little oil, till both sides are golden brown in colour.
8. Serve hot with tomato ketchup or green chutney.

Paneer Pulao

Ingredients

• 1 cup long grained rice (basmati)
• 1 onion , sliced
• 1 tbsp ginger (adrak) , chopped
• 1 tbsp garlic (lehsun) , chopped
• 1 cup Paneer(cottage cheese )
• 1/3 cup boiled peas
• 1/3 cup capsicum & carrot
• 3 tbsp curds (dahi)
• 1 tsp biryani masala powder
• 2 tbsp chopped coriander (dhania)
• a pinch of sugar
• 1 tsp oil
• salt to taste

Method

1. Wash the rice and keep aside.
2. Put 2 cups of water to boil & Add Rice . when its cook & drain water and keep aside.
3. Heat the butter and oil in a pan, add the onion slices, ginger and garlic and stir for some time.
4. Then add the peas, capsicum, carrot, mix well.
5. Finally, add the Boiled rice, curds, biryani masala powder, coriander, sugar, Paneer and salt mix well & cook for 2 min.
6. Serve hot.

Thai Vegetable in Red Curry

Ingredients

• 2 cups coconut milk
• 1 tbsp cornflour
• 1 tbsp oil
• 1/2 tsp soy sauce
• 1/4 cup finely chopped basil leaves
• 1/2 cup baby corn , cut into 25 mm. cubes
• 2 brinjals (baingan/ eggplant) , cut in cube
• 1/2 cup broccoli florets
• 1/2 cup french beans , stringed and cut into 25 mm. pieces
• 1/2 cup sliced mushrooms (khumbh)
• 3 tbsp Thai Red curry Paste
• salt to taste

Method:

1. Combine the cornflour and coconut milk in a bowl and mix well. Keep aside.
2. Heat the oil in a wok, add the thai red curry paste and saute on a medium flame for 2 minutes.
3. Add the baby corn, brinjal, broccoli, french beans, Mushroom and salt 1/2 cup water, mix well and simmer for another 10 to 12 minutes or till the vegetables are cooked
4. Add the cornflour-coconut milk mixture, soya sauce, half the quantity of basil leaves, mix well and simmer for 2 minutes, while stirring continuously and the curry thickens.
5. Serve hot with steamed rice.