ANGAKRI/ URAD DAL / BHUNWA ALOO / LAL CHATNEY

By:  Ravi

ANGAKRI ROTI

Special Note:

Recipe for LUNCH “ A  Combination  Menu”

Ingredients

1cup wheat flour

1 1/2 tbsps besan

2 tbsps oil

1 tsp salt

Directions

Knead into a firm consistency. Divide into balls and roll out into1/4 inch thickness. On a heated griddle (tava) place 3-4 at a time (this side is A). After a minute turn over and let it cook a little longer. Take down from Tawa . Pinch side A  all over to give an uneven surface . Over open flame carefully roast it on both the sides till they are golden brown. Top with a spoon of ghee and serve hot.

Tips: 

Avoid burning on direct flame by frequently turning Angakris with a tong

URAD DAL

Ingredients

1cup urad dal (preferably washed and soaked in water for  1/2 hour or so)

Salt to taste

½ tsp haldi

About 5 cups of water

Direction

Cook Dal in open pan with more water than normal. Don’t cover the pan as dal will have the tendency to overflow. Lower the flame when it does. Dal should become soft but not mashed and pasty.  Dal should be liquidy.  ,Season the dal with the “chchonk” as follows.

In 2 tsps Ghee add

¼ tsp heeng ,1 tsp dhania powder

1/2 inch piece ginger and 1 green chilli chopped

½ tsp lal mirch

Add to the dal

Tips:

Do not overcook.

BHUNWA ALOO

Ingredients

3 medium size potatoes

3 tbsps oil

½  tsp heeng

3 tsps dhania

1tsp lal mirch

2 ½  tsp khatai

Salt to taste

Coriander leaves chopped

Directions

Boil the potatoes, peel and break them into small bits

In the pan heat the oil and add the heeng. Take down the pan from the flame and add dhania and then mirch; stir and put it back on gas and add potatoes salt and khatai. Mix well and let it cook over medium flame ,turning it frequently .Top with chopped coriander

Tips:

This vegetable can be used as a filling for crepes or parantha also.

LAL CHUTNEY

Ingredients:

2 tsps  zeera

1tsp lal mirch

2 tsps khatai

1tsp salt

¼ tsp heeng

Water for desired consistency

Directions:

Grind together to make it into Chutney having a fine consistency.

Tips:

This is strong and a hot stuff and should be taken carefully