INGREDIENTS

Bajji chillies - 250 gms

Til seeds - 20 gms
Peanuts - 100 gms
Cashew nuts - 50 gms/s
Chilli powder - 3 tsp
Coriander powder - 5 tsp
Lime - 2 nos
Curry leaves - 1 sprig
Oil - 100 ml
Salt - to taste
Onion - 2 nos
Jaggery - 20 gms
Tamarind - 25 gms
METHOD:
- Crush onion into paste with cashew, til
seeds, peanut, coriander, chilli powder
- Clean chillies and fry. Reserve.
- Add oil in a pan temper with curry leaf
and add the paste.
- Cook till oil leaves the masala.
- Finish with jiggery and tamarind
- Add the fried chillies.
Mirchi-Ka-Saalan
Dr.Chef Damu
INGREDIENTS
Flour - 1/2 kg
Milk - 100 ml
Sugar - 1 tsp
Ghee - 2 tsp
Salt - to taste
Saffron strands - 5 nos
METHOD:
- Soak saffron strands in 2 tsp, in warm milk, keep aside.
- SIfL LogeLher our und suIL, srInIIe In sugur.
- 1uIe In u Iurge bovI, udd meILed ghee. Run In ghee vILh hnger LIII evenIy
distributed. Add milk a little at a time, and knead in dough.
- When it forms a soft smooth lump, cover with moist cloth. Keep aside for
2 hours, knead, and keep aside again for 2 hours.
- Knead again, divide into 7 parts. Rub saffron strands in milk to dissolve.
- PIuce un InverLed heuvy Iron un on Iover sheIf of oven. Kee Lhe grIII on
uer rucI. PreheuL Lo z,o C.
- Use dry our for dusLIng vhIIe roIIIng. RoII Lo LhIcI round ubouL 6 In
dIumeLer. PrIcI vILh forI uII over. SIu onLo un buse.
- Allow to bake till brown spots appear.
- BI hnger In suffron mIII und sIush on sheermuI. Remove, serve hoL or
wrap in slightly moist towel to collect. Apply butter or ghee on top if
desired.
- HyderubudI oven buIed breud - uffy und suffron uvoured.
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