Simple Roti / Chapati

1 1/2 cup atta flour

2 tbsp oil
1 tsp salt
water with a bit of milk, warmed up

Knead the dough together until soft. Remember, atta flour will take up more water than normal white flour. So make sure you put in enough water and knead it as long as you can for a lovely soft and smooth dough. Apply a bit of oil on it, cover and set aside for an hour or so to soften further.

Divide the dough into 9-10 pieces. (I make 9 but if you like them a bit smaller then do 10). Form each piece of dough into a nice smooth ball.

Once all are rolled out, heat a tava/flat chapati pan, and once it's hot place your first roti on it

Once all are rolled out, heat a tava/flat chapati pan, and once it's hot place your first roti on it. Leave it for half a minute or until you see it start forming some bubbles, then turn it over and dab a tiny bit of oil on it and turn again. Peep and check that the bottom is nicely coloured, turn it over for the other side to get done too and place a second roti on top of it. This helps protect the almost-cooked roti from drying out on the tava. Once done, turn the rotis so that the cooked one is now on top and the new one is on the tava. Remove the cooked one and place it in a hot pot, keep it covered.

It takes about a minute to cook each roti so do not over-cook them otherwise they will dry out, you have to do this fast at a moderate heat so that they don't burn nor dry out.

Patti samosa Folding Techniques

Spring Roll Folding Techniques from recipes allonline

Cake Cutting Techniques

Cake Shapes:

Square:

1 x 2 in. slices: Move in 2 in. from the outer edge and cut vertically, top to bottom. Slice and serve 1 in. pieces of cake. Now move in another 2 in. and repeat process until the entire tier is cut.

1 1/2 x 2 in. slices: To cut square cakes, move in 2 in. from the outer edge and cut top to bottom, then slice approximately 1 ½ in. pieces. Now move in another 2 in. and continue until the entire cake is cut.

Round:

1 x 2 in. slices: Move in 2 in. from the tier's outer edge and cut a circle. Slice and serve 1 in. pieces from around the circle. Now move in another 2 in. and cut another circle. Repeat process until the tier is completely cut. The center core of each tier and the small top tier can be cut into 4ths, 6ths, or more, depending on size.

1 1/2 x 2 in. slices: To cut round cakes, move in 2 in. from the cake´s outer edge; cut a circle and then slice approximately 1 ½ in. pieces within the circle. Now move in another 2 in. and cut another circle; slice approximately 1 ½ in. pieces. Continue until the cake is completely cut. Note: 6 in. diameter cakes should be cut in wedges, without a center circle. Cut petal and hexagon cakes similar to round cakes.

Heart:

1 x 2 in. slices: Divide the tiers vertically into 2 in. wide rows. Within rows, slice and serve 1 in. pieces of cake.

Petal:

1 x 2 in. slices: Cut similar to round tiers.

Oval:

1 x 2 in. slices: Move in 2 in. from the outer edge and cut across. Slice and serve 1 in. pieces of cake. Now move in another 2 in., repeat process until the entire tier is cut.

Hexagon:

1 x 2 in. slices: Move in 2 in. from the outer edge and cut across. Slice and serve 1 in. pieces of cake. Now move in another 2 in., repeat process until the entire tier is cut.

Sheet:

1 1/2 x 2 in. slices: Cut sheet cakes similar to square cakes

Rajma Gravy

1 cup of kidney beans, washed then soaked overnight
3 big fresh tomatoes
3-4 leaves methi/fenugreek
4 tbsp oil
1 big onion chopped very fine or grated
1 tbsp tomato paste
quarter tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp garlic paste
1/2 tsp ginger paste
2 tbsp coriander leaves n stems chopped
1-2 green chillis (can be increased or omitted according to taste)
salt

Drain the kidney beans, they will have expanded to about 2-3 times the original volume.

Blend the tomatoes with their skin, along with the coriander leaves and the green chillis to a smooth paste.

Heat the oil in a pressure cooker, add the fenugreek leaves, followed by the garlic and ginger paste. Stir for a minute, then add the onions. Fry until they are transluscent. Add the tomato paste and the spices (cumin, turmeric, coriander powders) and let these fry for a few minutes on low heat.

Then add the blended tomatoes and let this cook/simmer until the gravy thickens and the raw tomato smell diminishes.

Then add the kidney beans plus some salt and stir together for a few minutes.

Finally add about 3-4 cups water and let it come to a boil. Cover the pressure cooker, and cook on medium heat for about 10-12 minutes.

Once the pressure/steam is released, open the pressure cooker and check the beans. If they are done, then sprinkle with a bit of coriander leaves and serve. If not yet, then cover and cook for another 2-3 minutes. This depends on the type of kidney beans you have, some take longer than others.

If you prefer more gravy with your beans, you can add some water after the kidney beans are done and let it simmer for a few minutes. Mash some of the kidney beans to thicken the gravy to a lovely consistency.

I've served my beans with simple boiled/steamed rice, some saucy fish fillets and a bit of sweet & sour mango pickle/chundo, but you can serve them with chapatis/parathas, or as preferred!

Tandoori Pizza

Step 1:

Some red and green capsicum.

Pineapple chunks and sweet corn.

Thinly sliced onions.

Makes for the most PERFECT combination on a pizza imaginable :)

Some tandoori chicken shredded

Step 2:

Pizza sauce

Blend 2-3 tomatoes, 1 capsicum, 1 green chilli, small onion and a grated carrot together until smooth. Heat a bit of oil in a pan, like a tbsp or even less. Then add a bit of garlic paste, followed by 1 tbsp tomato paste. Once that's cooked for a couple mins, add the blended mixture and simmer. Add salt and a tsp of sugar followed by a bit of tandoori masala or cumin powder or oregano or you can just leave it plain and unspiced according to your taste. Let it simmer until thick and all the water is gone. Then use accordingly!

Step 3

pizza-dough recipe, 

 2 and a half cups all-purpose flour
1 and half tsp salt
5 tbsp oil
1 and half tsp sugar
1 and half tsp instant yeast (use 2 tsp for colder climates)
2 pinches of baking powder
warm milk mixed with a bit of water for kneading


Mix all the dry ingredients and the oil, then slowly start adding the warm milk a little at a time. Get it to a soft dough, the softer the better, knead it very well for at least 8 minutes or more if possible.

Dab a touch of oil all over the dough, then cover it and place it somewhere warm. Leave it to rise to double it's size, takes about 30 mins to an hour depending on the weather.

Once risen, punch it down, give it a quick knead and then roll it out to about 12 inches diameter and place on your greased pizza pan/tray. Again cover the tray with a light cloth/towel and let the base rest/rise slightly for about 15-20 mins.

Step 4;

When you check on it after 20 mins, it will have slightly puffed up. Take a sharp knife and make tiny slits all over the base. This helps the pizza rise evenly during baking once the toppings are on it. Missing this step can leave your pizza bubbly in some parts and flat in others, not a pretty sight! 

Step 5

Once you've made the slits, apply a coating of your pizza sauce as evenly as you can.

Step 6

Now grate some cheese, mozzarella preferably, and sprinkle a light layer all over. This helps 'grip' the toppings to the base later on.

Step 7

Now add your toppings, one at a time. 

Make sure you don't over-pile your pizza. Be generous but not overly so. Remember, the base has not been baked before hand. Too much weight could restrict the base from rising well during baking

Bubble Pizza

(First prepare the Sauce):

Ingredients n Preparing:

2 tbsp vegetable\Olive oil
One chopped Onion
One Diced Tomato
2 Spoon tomato paste
Half tsp salt
One tbsp mixed spices (Black pepper, garlic powder, Cumin, coriander, oregano).

Heat the oil in a saucepan. Add chopped onion until brown well, add tomato cook well until soft, then add the tomato paste one minute later add spices mix little bit for one more minute, it should be thick like paste , let aside to cool .
TIP: the thicker the paste the better, u need it to be around 2 to 3 tbsp , plz don’t add water at all it will spoil it later!

(The Dough ) :This dough is 15 minutes fast then it’s ready to use :)

Ingredients:
5 glass all purpose flour (each is 120gm)
1. 1\2 glass warm water
1\2 cup vegetable oil
2 tbsp powder milk
3 tbsp Yeast
1 tbsp sugar
1\2 tsp salt

Preparing:

Mix the yeast with the warm water until totally melts add the sugar ,salt and powder milk then use it to knead the dough in between kneading add the oil . Wrap the dough with a plastic cover and let the dough rise for 15 minutes at room temperature.
Divide the dough into 2 parts.
Roll half of the dough to 5mm thickness round, rub your pizza baking plate base with one tbsp spoon oil, and place the first roll. The second half make balls filled with cheese of your choice, I used white salty cheese .and place the balls around the side of the pizza as in the picture!
When you are done, PREHEAT THE OVEN TO 190 C

 The TOPPING: (this can be anything you like)

Ingredience:
The pre-prepared sauce
500g Mozzarella shredded cheese (used at the last 5 minutes of baking )
Black & green Olive slices
Pepperoni(colored capsicum) diced into small cubes ( colour of ur choice )
 shredded chicken
1 egg yolk- mixed with one spoon water
1 tbsp sesame ( optional )

Preparation :

Spread the sauce, distribute the pepperoni, then the olives, and distribute the tuna over them. Then spread the egg yolk over the balls, wrinkle the sesame over the balls only. Then spread half of the cheese over the chicken or toppings of your choice .
Insert it in the oven bake the bottom first for 15 mins, then the top for another 15 mins, finally before taking it out add the rest mozzarella and bake for a final 5 minutes.

TIP : baking it all at the same time can save your time BUT will not give u the same result

Zaituni (olive) Paratha

Ingredients:

For the Spice powder
½ tsp Black peppercorns
½ tsp Red Chilli flakes
2 tblspn finely chopped olive or zainut

For the rotis
1 cup Whole wheat flour
To taste Salt
5 tbsp Ghee


Method:

 In a paraat or large mixing bowl, combine the whole wheat flour with chopped olive , salt, spices and 2 tbsp ghee. Gradually mix in water and knead to a soft pliable dough. Cover the dough with a moist cloth and keep aside to rest for a while.
 Once the dough is rested, divide into half and roll out both portions into large round rotis.

 Heat a tawa, place the roti on it and shallow fry till cooked using ghee. Turn it over, cook till done and serve hot.