Mirchicha Zunka

Time 20 min

Ingredients

Besan / Chickpeas flour 1 cup

Chopped onion 1 medium size

Finely chopped garlic 1/4 tsp

Finely chopped ginger 1/4 tsp

Chopped green chilies 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Curry leaves 3-4

Oil 2 tbsp

Water  3 cups

Salt to taste

Chopped Coriander for garnishing

Method

In a pan heat oil, add mustard and cumin seeds. After seeds pops out, add onion, fry till golden brown. Then add green chilies, ginger garlic, turmeric powder fry for 3-4 min. Then add water & salt. Mix well. Boil this mixture then with spoon slowly add besan into the pan and stir continuously. Cover with lid. Cook for 5-6 min. Then turn off the flame. Garnish with the coriander. Zunka should not be too thin or thick.

Tip

To make simple, u can add water to the besan to make paste, which u can add instead of just adding besan.

It taste wonderful with bhakari.

Tandoori Roti

Time 15 min
Ingredients
Maida 1 cup
Curd 2 tbsp
Two pinch of baking soda
Sugar 1/4 tsp
Milk 2 tbsp
Oil 1 tsp
Ghee for making rotis
Salt to taste

Method
Mix maida, salt, baking soda, curd, sugar. Mix well and knead a dough. (If required add 1 -2 tsp water to make a dough). Keep it aside for min 3 hours.

Make 4-5 portions of dough. Take one ball, using rolling pin roll over to make around 5-6 inch roti, apply oil all over the roti, then make a half fold, apply oil, again fold, now roll to make triangular shape. Heat the pressure cooker, apply little oil at the bottom of the cooker, place roti over it, keep the low flame. Cook for 3-4 min. Now flip the cooker upside down on high flame and roast the roti.

Tikhat Sandge Amti

Time 45 min

Ingredients

Tikhat sandge 1 cup

Tur daal 1/2 cup

Finely chopped onion 1 big size

Red chili powder 1.5 tsp+ ginger garlic paste 1/4 tsp/ kanda lasun masala 2 tsp

Water 3 cups

Oil 2 tbsp

Salt to taste

Method

In a small pressure cooker preferably 1.5 to 2 lit, heat oil. Add onion, fry till it turns golden brown. Then add red chili powder + ginger garlic paste / kanda lasun masala. Fry for about 3-4 min. Then add tikhat sandge and washed tur daal. Fry for 4-5 min. on low flame. Then add salt (pl add little salt other wise it will not get cooked in pressure cooker, the remaining salt is added at the end) and water. Cover the lid and cook for 3 whistles. Switch off the flame. Allow it to cool. Then remove the lid, switch on the flame, add the remaining salt, and cook for 5-6 min. Switch off the flame and serve hot with bhakari or rice.