DOSTI CHAPPATI

DOSTI CHAPPATI :
Ingredients :
Dough for Chappattis, made with two cups flour, oil

Method :
Pinch off two small pieces of dough, each about the size of a walnut. Roll out to a small circle, about three inch in diameter. On one side of one circle, smear a little oil, put the other circle down on the oily side, press down lightly. Dust with dry flowers roll out the two circles, now stuck together to a big circle, almost the size of your folling board. This will be surprisingly easy to do since you have two together. Put the chapatti on hot pan. When one side seems cooked, turn it over to the other side an bake. Press down gently with a clean cloth, if needed to ensure even cooking. Take the chapatti off the fire, and separate the two. They will pull off very easily because of the oil you smeared before cooking. Fold each chapatti into a triangle and keep covered in a clean cloth till you are ready to eat. Makes about 20 to 22 chapattis.

Marathi Baingan (brinjal) Bhaji with Groundnut Masala

Ingredients (4 medium size brinjals/baingan)

Fried Ground Nuts - 50 Numbers - 50 Grams approx
Red Chilli Powder - 1 1/2 to 2 tea spoons
Garam Masala Powder - 1/2 Spoon
Salt - 1/2 spoon
Well chopped Onion - 2

Cut brinjal (baingan) in to 4 pieces. Mix all masala (semi ground groundnut also) with onion and salt. Put that inside the brinjal. In cooker take oil and warm it in medium flame and add brinjal (baingan) to that. Add enough water (1 small tea cup) to cook for 3 wistles.