Shanthini's Kitchen!: 2010

Friday, July 9, 2010

Masala Chai

MASALA CHAI (Serves 2)

Quantity	Ingredients
200 ml /approx 1 cup	Milk
100 ml	Water
6 gms (3 Tea bags)	Tea Powder
1 tsp	1 tsp All Spice Powder
1 tsp	Cardamom Powder
To taste	Sugar

Method

Step 1: In a saucepan, combine Milk and water and bring it to a boil

Step 2: Add the tea powder to the boiled milk and simmer the flame

Keep stirring occasionally until it reduces to 2/3^rd of the quantity (approx 3 to 4 minutes)

Step 3: Add the cardamom and All spice Powder and stir for another 2 minutes

Step 4: Remove from the stove and filter using a tea strainer

Step 5: Add sugar to taste and serve.

Note: Usually ground ginger, Cinnamon and Cloves are used to make chai masala powder. But All spice powder can be substituted to bring the same taste and aroma.

Aloo Paratha

Aloo Paratha (Serves 2 as a Main dish)

For the Dough

1 cup	Whole Wheat Flour
¼ tsp	Salt
2 tsp	Oil
½ cup	Water
As required for rolling	Whole wheat Flour

For the Filling

1 large	Potato(boiled and peeled)
¼ cup	Chopped onion
½ tsp or to taste	Red chilli powder
½ tsp or to taste	Cumin powder
½ tsp or to taste	Salt
1 tbsp	Finely Chopped Cilantro
For pan frying	Cooking Oil

Method

Step1: In a bowl, add the Flour and salt. Add 1 tsp of oil and mix it well. Add water gradually and make soft dough.

Step2: Add another 1 tsp of oil and knead for 2 minutes. Cover and set aside for 15 minutes.

Step3: For the filling, mash or grate the potatoes. In a pan, add the onion and sauté them. Add the mashed potatoes, red chilli powder, cumin powder, salt and chopped cilantro. (Its optional to add your own favourite spices). cook for 2 minutes. Move to a plate and cool it completely.

Step4: Divide the filling into equal size balls (approx 4)

Step5: Divide the dough into equal sized balls (approx 4)

Step6: using a rolling pin, roll the dough ball to the size of your palm

Step7: Place the filling in the center and fold the dough to cover the filling ball. Pinch off the extra dough.

Step8: Flatten the stuffed ball with your fingers, dip it in dry flour on both sides and gently roll out the ball into a thick disc like a tortilla.

Step9: Heat a pan or skillet and place the paratha on it. Once you see brown spots on the paratha flip to the other side, sprinkle few drops of oil and cook till you see brown spots on it.

Step10: Remove from the pan and repeat the process for the other parathas.

Mixed Raitha

Mixed Raitha (Serves 2 as an accompaniment dish)

200 ml	yoghurt
2 tbsp	Chopped onion
2 tbsp	Chopped Cucumber
2 tbsp	Shredded Carrot
2 tbsp	Chopped Tomato
1 tsp	Chopped Jalapeno peppers/green chillies
To taste	Salt
2 tsp	Chopped Cilantro