Roti (chapatti) 30 Minutes

Ingredient required:

• 4 oz or 125 gm of Chapatti flour

Method

1. Put Chapatti flour a bowl, and pour on water.
2. Stir with a fork to a stiff dough and then knead for five minutes.
3. Roll a plum size chunk into a thin round and put onto a very hot skillet or dry frying pan.
4. Getting them to puff up is all in the timing,  and if they don’t rise they are very heavy.
5. First side: seven seconds Second side: until  small bubbles come up (1cm) Back onto first side: they should now suddenly  puff up completely.
6. If they spring a leak you can hold the leaky  part down so the rest comes up, or encourage the whole thing by pressing  lightly with a tea towel.
7. Once you’ve got the hang of it you can roll  one while the first is cooking, and keep them moving.
8. Smear with butter and tear off segments to  wrap up a juicy curry.

Puri 30 minutes

Ingredient required:

• 4 oz or 125 gm of Chapatti flour
• ½ litre of sunflower oil for deep frying

Method

1. Place the Chapatti flour and salt in a bowl.
2. Add water gradually and work to a dough.
3. Knead in the Oil and leave for 10 mins.
4. Divide the dough into small pieces with lightly oiled hands, pat each piece into a ball.
5. Lightly oil the pastry board and rolling pin and roll out each ball into thin circular “pancake”.
6. Heat the oil and deep fry the puris very  quickly turning them over once, until deep golden colour.
7. Drain well and serve immediately.

Special rice 30 Minutes

Ingredient required:

• 1 onion sliced
• 1 teaspoon cumin seeds
• 1 cup full of Basmati rice
• ¼ lb of frozen peas
• 1 teaspoon of salt

Method

1. In a strainer, thoroughly wash rice under running water.
2. In a large saucepan melt butter or oil over medium heat.
3. Add cumin seeds and garam masala.
4. Sauté onion and garlic 5 minutes, until  tender.
5. Add rice and stir to thoroughly coat with  butter mixture.
6. Add spices and mix well. Add Frozen peas.
7. Add 2 cups water and salt, to taste. Bring to  a boil, cover pan tightly and reduce heat to very low.
8. Cook 15 minutes, until rice is tender and all  liquid is absorbed.
9. Using a fork, fluff rice and serve.