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GUIDE TO INGREDIENTS
out of boondhi and add to yogurt.
MINT AND CORIANDER CHUTNEY
Ingredients:
1
1
1
1
1
4
1
bunch Coriander leaves
bunch Mint leaves
Green chili
oz Seedless tamarind
tsp Salt
Tblsp Water
medium Onion
Method:
Wash and soak tamarind in water for 1/2hour. Clean, pick and wash the coriander and
mint. Separate pulp from the tamarind and squeeze out the pulp. Grind coriander, mint,
green chili and onion into a fine paste. Add the tamarind pulp and salt. Blend well. In an
airtight jar this can be refrigerated for up to one week.
Breads
CHAPATI (PHULKA)
(for 4,serving 1 or 2)
Ingredients:
1
cup Whole wheat flour (or 1/3 white + 2/3whole wheat)
/2 cup Water
1
Method:
Put flour in a large bowl with half the water. Blend the two together until it holds. Beat
and knead well until it forms a compact ball. Knead dough until it is smooth and elastic.
Set aside for 30minutes.
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