Ingredients

3 cup of atta flour, 1 cup white flour, 1and half tablespoons dry yeast, 2 tablespoons ghee or margarine and one teaspoon salt.

Procedure

1. Mix the salt and two types of flour together. Dissolve the yeast in a little warm water and add to the flour and knead to form a moderately stiff (no sticky) dough.
2. Divide into 12-14 portion and roll out to about 4" rounds. Heat a frying pan, place 2 teaspoons ghee or margarine inside and fried each bread a few minutes on each side. Add more ghee or margarine as necessary.
3. These little breads should be deep fried, which makes them puff up, or become almost hollow. Cover and keep warm before serving.

2. Nan

Ingredients

4 cups white flour, 1 tablespoon sugar, 1 teaspoon baking powder,½ teaspoon baking soda, ½ teaspoon salt, 2 eggs, 1 cup milk, and 6 teaspoons ghee

Procedure

1. Shift together the dry ingredients.
2. Add the eggs, milk and ghee to the dry ingredients and mix well to form a soft dough. Set aside for at least 3-4 hours.
3. Pre-heat oven to a medium temperature.
4. Roll out the dough into ovals about the size and shape of a man’s palm.
5. Place the breads on a baking sheet and place in a hot oven. Bake just until firm- about 7-8 minutes. Remove immediately and serve.
6. It is necessary to wait before serving keep warm by covering with a clean cloth.

3. Tomato Thokku

Ingredients

2 kg ripe, red tomatoes, 1 litre gingerly oil, ½ litre vinegar, 1 lemon-size tamarind ball, 100 grams peeled garlic, 100 grams ginger, 120 grams mustard seeds, 1 tablespoon cumin seeds, 1 tablespoon fenugreek seeds, 1 tablespoon turmeric powder, 150 grams red chillies and salt to taste.

Procedure

1. 1.½ litre vinegar and 1 lemon-size tamarind ball to be soak and extract pulp.
2. 100 grams peeled garlic, 100 grams ginger, 120 grams mustard seeds, 1 tablespoon cumin seeds, 1 tablespoon fenugreek seeds, 1 tablespoon turmeric powder and 150 grams red chillies, this above should grind each separately with vinegar and finally combine all masala.
3. Chop and cook tomatoes till reduced to half. Heat oil in a deep, flat- bottomed vessel and fry the masalas.
4. Add tamarind- vinegar pulp and tomatoes. Stir cook till oil floats on top. Add salt and mix.
5. Remove from fire and allow to cool completely until room temperature before placing in airtight containers. This way, it can be store for more than a year.

4. Onion Pickle

Ingredients

1 kg small onions, 2 ½ tablespoon Banarasi rai powder, 1 tablespoon chilli powder, 1 tablespoon black pepper, 50 grams jaggery (sakkarai), ¾ cup vinegar and 20 grams salt.

Procedure

1. Peel and cut onions into eight halfway without separating them. Fill half pan with, add the onions and give one quick boil. Drain away the water.
2. Cook 50 grams jaggery and ¾ cup vinegar till jaggery melts.
3. Cool and fill the onions with mixed powders. Arrange in a jar and pour the jaggery- vinegar syrup on top.

Note: If any masala is left over after filling mix it with the onions before pouring the vinegar on top.

5. Onion- Chilli Pickle

Ingredients

100 grams green chillies slit lengthwise, 20 button onions slit in twos without separating, 1 teaspoon mustard seeds, 3- cm piece ginger, a few curry leaves, 1 ½ tablespoon oil, 1 ½ teaspoon chilli powder, ½ turmeric powder, ¼ teaspoon fenugreek seed powder, 2 cups vinegar, and salt to taste.

Procedure

1. Heat oil in pan and splutter mustard seeds. Add chopped ginger, curry leaves and then the three powders.
2. Remove from fire and add slit chillies, onions and salt. Mix thoroughly and add vinegar. Allow to cool completely until room temperature before placing in airtight containers. By this way, it can be stored for more than a year.

  recipe by Annamundi