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txt roti recipe =========== Ingredients 1/2 cup whole-wheat flour 1/8 teaspoon salt 1/4 cup lukewarm water (Use more as needed) Also needed 2 teaspoons ghee (clear butter) 1/4 cup whole-wheat flour for rolling Method Mix flour, salt and water togather to make a soft dough (add more water as needed). Knead the dough on a lightly greased surface to make the dough smooth and pliable. Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes or more. Divide the dough into 8 equal parts. Make smooth ball and press flat. Take 1 ball; press it in dry flour from both sides. Roll in to a 5-inch circle. If the dough sticks to the rolling pin or rolling syrface, lightly dust the roti with dry flour. Tip: Use the dry flour just enough you need to roll the roti, too much use of flour will make the roti dry. Heat the skillet on medium high heat. Note: An iron skillet works best. To know if the skillet is hot enough, sprinkle few drops of water on the skillet. If the water sizzles right away, the skillet is ready. Place the roti over skillet. After roti start changing color and start puffing in different places flip the roti over. Flip again after a few seconds. Take a flat spatula and press lightly on the puffed parts of the roti. This will help the roti puff. Flip the roti again. The roti should have light golden-brown spots on both sides. Butter the roti, the side that is facing the skillet. Keep the rotis in a container with a paper towel covering the bottem. Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days. =================================================================== naan recipe =========== Ingredients Page 1

INDIAN RECIPES-NAAN,ROTI,MUTTON,CHICKEN.txt Maida/All pupose flour 2 cups Fresh thick curds 1/2 cup Milk,warm 1/2 cup Sugar 1/2 tsp Salt 1 tsp Baking powder 3/4 tsp Cooking soda 3/4 tsp Melted Ghee/Butter 4 tsps method 1.Sieve maida with baking powder and cooking soda for 3 times.( to ensure even mixing) take the seived flour in a bowl and make a dent in the centre. Pour milk,curd,salt,sugar in that dent. 2.Mix well after a minute,gather the flour with your finger tips and dont knead hard.Keep aside covered for 2-3 hours. (U can keep upto 7-8 hours)Knead the dough softly at the time of making and make even sized balls.The size should be larger than our chapatti making ball. 3.the rolling platform generously with maida and roll it and pull one edge to make a tear shape.( I could not get that shape this time properly ) Apply water on top of naan and turn over it to the hot tawa so that the water applied part sticks to the pan. 4.Cook covered in medium flame and after a minute if u open,u could see it has puffed up.Now turn the pan upside down and cook the otherside on direct flame till the other side becomes light golden in colour.If u r not comfortable in this u can simply take and put the nan in direct flame as u do for roties ,otherwise also u can turn over it in tawa itself and cook.Its your choice.But cooking in direct flame sure gives a good finish to the naan. Apply butter/ghee over both sides and serve hot. =================================================================== roti recipe ============ Ingredients: 2 C Whole Wheat Flour 1 Tbsp Cooking Oil | Ghee Few Pinches of Salt (optional) Warm Water - (just above room temperature and enough to knead soft Page 2

INDIAN RECIPES-NAAN,ROTI,MUTTON,CHICKEN.txt pliable dough) Method: 1.Mix the above ingredients with enough warm water to make a soft and pliable dough. Add the ghee or oil and continue to knead until the dough becomes elastic, which should take about five to eight minutes 2.Let dough relax for about 15 -20 mins. Divide dough into 8 small sized golf balls. Roll out each ball into a flat circle. 3.Preheat a griddle, cast iron skillet or tawa over high heat. 4.Roll the dough out into thin rounds that are about 6 inches in diameter and 1/4inch thick or less. 5.Place the dough on the dry griddle one round a a time, gently spinning it with your fingers or spatula to prevent sticking and ensure even cooking. 6.Turn the Roti| Chapati when brown spots begin to appear. Each side should take between one and five minutes to begin browning, depending upon the heat under your cooking surface. 7.Wrap the Roti | Chapatis individually in foil or a towel to keep them warm and fresh until you are ready to serve them. =================================================================== mutton curry recipe =================== ingredients Oil - 3 tbsp Onion - 1 1/2 (around 500gms) Small Onion - 10 Green Chilly - 2 (adjust according to your spice level) Ginger Garlic Paste - 3 tbsp Tomato - 1 big (around 125 gms) Turmeric Powder - 1/4 tsp Chilly Powder - 2 tbsp Coriander Powder - 1 tbsp Fennel Powder - 2 tsp Garam Masala - 1 1/2 tsp Mutton - 2 lbs Water - 1/2 cup Salt - to taste Curry Leaves - 1 or 2 twigs 1. In a pressure cooker, add the oil and heat it. Page 3

INDIAN RECIPES-NAAN,ROTI,MUTTON,CHICKEN.txt 2. When the oil is hot, add chopped Onions and saut until they are transparent. 3. Smash the small onions and green chilly into a coarse paste and add that to the sauted onions, and saute for a few minutes. 4. Add Ginger-Garlic paste to this and saut for a couple of minutes. 5. Add chopped Tomato and saute for 3-4 minutes. 6. To this add, Turmeric Powder, Coriander Powder, Chilly Powder, Fennel Powder and Garam Masala and saut it for 2-3 minutes, until the raw smell goes. 7. Now add Mutton to this and mix well to make sure the mutton is coated with the masala. 8. Add Salt, water and close the Pressure Cooker (You could also avoid adding water, if you do not need much gravy). 9. After 4-5 pressure releases, you can turn off the stove. 10. Open the cooker after the pressure is all gone. 11. Garnish with Curry Leaves =================================================================== CHICKEN RECIPES ================= chicken curry recipe ===================== ingredients 1 lb Chicken - drumsticks, thighs or breast 1 small carton Plain yogurt 2 medium Onions very finely chopped 4 tblsp Vegetable oil 2 Cloves 1/2 tsp Mustard powder 2 pods Cardamom 1/2 tsp Cumin powder 1 tsp garam masala 1 tsp Chilli Powder 1/2" piece Ginger, finely chopped 4 cloves Garlic 1/3 tsp Coriander Seeds Salt to taste 1/2 tsp Freshly ground pepper

Remove fat from the chicken and then season it with salt and pepper. Sprinkle with chilli powder. Add yogurt and mix well until the chicken is covered liberally with yoghurt. Use your hands. Set aside for 1 hour before cooking. If kept in the refrigerator, set aside for at least 4 hours. Heat oil in a large heavy pan. When oil is hot, add cloves, cardamom, and coriander seeds and fry for 30 seconds. Add the onion Page 4

INDIAN RECIPES-NAAN,ROTI,MUTTON,CHICKEN.txt and fry for two minutes until the onion beings to turn brown. Lower heat to medium. Add the ginger and garlic and fry for 4-6 minutes. Add mustard powder, garam masala and cumin powder. Brush excess yogurt off the chicken and put it in a large pot. Add ingredients from the frying pan. Cook uncovered over high heat for 4 minutes. Reduce heat to low and cover. Cook for 25 minutes or until the chicken is tender, stirring every 5minutes. Important note:--------------- When chicken is cooked with a cover on the pot, it releases water that becomes a part of the sauce. If after 10 minutes, there isn't enough sauce in the pot, add 1/4 cup water. Conversely, if there is too much liquid in the pot, cook uncovered until the liquid evaporates. =================================================================== chicken biriyani recipe ======================= Ingredients: Chicken with bones 2 lbs, cut Basmati Rice 2 cups Water 8 cups Yogurt (Curd) 1.5 cups Potatoes 1, large (cubed) optional Oil 3 tbsp Clarified Butter (Ghee) 2 tbsp Garlic 2 tsps (minced) Ginger 2 tsps (minced) Green Chili to taste Cinnamon Stick 2pc Bay Leaves 2 Black Cardamom 1 Mace 3 pcs Green Cardamoms 4 Cloves 4 Whole Peppercorns to taste Golden Raisins 1 tbsp Cashews 1 tbsp (heaped) Salt to taste Black Cumin 1 tsp Cumin Powder 1 tsp Coriander Powder 1 tsp Turmeric Powder 1/4 tsp Page 5

INDIAN RECIPES-NAAN,ROTI,MUTTON,CHICKEN.txt Red Chili Powder to taste Saffron (Kesar) 1/4 tsp Mint Leaves 2 handfuls (chopped) Cilantro 1/4 cup (chopped) Fried Onions 1 cup (divided) Method: 1. Wash and soak the Rice for a minimum 1/2 hour. 2. In a pan, bring 8 cups of water to boil. 3. Once boiling, add Green Cardamoms (2), Bay Leaves (1), Salt and Oil (1tsp). 4. Add in the washed Rice to boiling water. 5. Once the Water starts boiling again, time and cook for 5 minutes (the Rice needs to be 3/4 way done). 6. Drain the water from the Rice and keep aside. 7. In a separate bowl, mix Saffron and Water (1tbsp), keep aside and allow it to soak. 8. Heat a pan on medium heat, add in the Oil and the Clarified Butter. 9. Once hot, add in the Cashews and Golden Raisins, fry for a couple of minutes till the cashews get a light golden color. 10.Remove from the Pan. Make sure you drain all the Oil. Keep aside. 11.Add in the balance of whole spices Cinnamon Stick, Mace, Bay Leaf, Black & Green Cardamom, Peppercorns & Cloves. 12.Fry for under a minute. 13.Add in Black Cumin (use regular Cumin if Black is not available). 14.Allow them to sizzle. 15.Add in Ginger & Garlic, fry for another minute. Keep stirring. 16.Add in the washed, cleaned pieces of Chicken. Mix well. 17.Once the Chicken looks sealed, add in the following while stirring constantly - Yogurt, Fried Onion (1/2 cup), Cilantro (save some for garnish), Mint, Green Chili, Potatoes and the dry spices Coriander, Cumin, Turmeric, Red Chili & Salt. 18.Mix very well. Cover and cook for about 10-15 minutes (the Page 6

INDIAN RECIPES-NAAN,ROTI,MUTTON,CHICKEN.txt chicken should be 3/4 of the way done). 19.Pre-heat oven to 250 degrees Fahrenheit (aprox 121 degrees C). 20.Coat an oven-proof dish with a little oil. 21.Start by layering the Chicken at the bottom of the dish along with a few pieces of Potatoes (saving the gravy for top layer). 22.Fluff up the Rice and add a layer of it on top of the Chicken with half of the Rice. 23.Layer the balance of the potatoes and all the gravy on the rice layer. 24.Next spread the balance of the Rice. 25.Layer the Cashews, Raisins, Fried Onions, Cilantro and Saffron. 26.Drizzle a little bit of Oil. 27.Cover with an air-tight lid or a foil and bake for 1 hour or till the potatoes are cooked. 28.Once out of the oven, take a ladle and mix it gently but well. 29.Allow it to sit for 5 minutes and serve with Cilantro & Mint Raita

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