Indian Dishes

1. Roti Prata
Ingredients

1 kg plain flour, sifted in a large bowl
16 oz (2 cups) water
80 g ghee (clarified butter)
3 tbsp sugar
2 - 3 tbsp salt
1 tsp vanilla essence

Method

1. Mix water, sugar and salt.

2. Add 40g ghee, stir and add liquid mixture to the flour and knead till dough is soft, smooth and firm.

3. Rest 20 minutes, shape 50g of dough into a ball, coat with ghee to prevent sticking.

4. Repeat with remaining dough and stack the balls into a bowl, cover with plastic wrap for four hours or more.

5. Put a griddle on medium heat.

6. Flatten each piece of dough on a greased surface by stretching outwards and finally by tossing in the air, till you get a paper-thin dough.

7. Fold sides inwards to form a square, put on hot griddle, folded side down and fry till golden brown.

8. Turn over and fry till browned.

9. Repeat with all the dough.

10. Make the prata fluffy by clapping each one between your hands.

11. Serve with meat curry or with a sprinkling of sugar.

2. Nasi Briyani

Ingredients

2 Cups Basmati rice
2-1/2 Tbs Ghee
1 lg Onion, finely chopped
1 pinch Powdered saffron or saffron strands
5 Cardamom pods
3 Whole cloves
1-in. Cinnamon stick
1/2 tsp Ginger powder
2 T Rose water or rose essence
1 1/2 tsp Salt
3-1/2 Cups Chicken stock
Slice almonds, for garnish
Sultanas, for garnish

Method

1. Wash rice well and drain in a colander for at least 30 minutes.

2. Heat ghee and fry onion until golden.

3. Add saffron, cardamom, cloves, cinnamon stick, ginger powder and rice.

4. Fry stirring, until rice is coated with the ghee.

5. Add rose water or essence and salt to hot stock, pour over rice mixture and stir well. Bring to boil.

6. Cover saucepan tightly, turn heat to a very low and steam for 20 minutes. DO NOT lift lid or stir while cooking.

7. Spoon briyani onto a warm serving dish. Garnish with the almonds and sultanas and serve immediately.

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.............. and this concludes the cookbook.

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