English Breakfast

Recipe Ingredients:
2 eggs
2 chicken sausages, grilled
1 Tomato, halved
½ cup oil
As required baked beans in tomato sauce
4-5 Mushrooms, sliced
To taste Salt and
To taste black pepper
To serve HP sauce
To serve Toasted bread slices with Butter and marmalade or jam to serve
Recipe Method:
Fry the eggs in hot oil. Sprinkle salt and pepper. Remove on a plate and keep warm. Sauté the sausages in oil and score with a knife and remove on the plate. Sauté mushrooms, add salt and pepper. Halve the tomato and sauté or grill in oil. Serve with toast, baked beans in tomato sauce, mushrooms. Serve with HP sauce. Serve with toasted bread and jam or marmalade and butter.

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Poori with Aloo Masala / Poori Masala / Poori Kizhangu Recipe:

 

Poori Masala / Poori Kizhangu Recipe: Here goes the hotel style poori masala recipe which is enjoyed at all meal times by all age groups. The classic combo of fluffy poori and spicy aloo masala is truly unbeatable. I used to make Puri Masala during weekend breakfast and it’s a favorite dish for all of us. It is popularly known as Poori Kizangu in tamil. Check out the easy recipe..!


Ingredients:

To make Aloo Masala:

· Potatoes - 2 or 3
· Onions - 1 big
· Tomato - 1 medium size
· Green chilly - 2
· Garlic -4 pods
· Coriander leaves -handful
· Oil - 1 tbsp
· Mustard - ¼ tsp
· Cumin - ¼ tsp
· Split urad dal - ½ tsp
· Hing - a generous pinch
· Curry leaves - 5
· Turmeric pwd - a pinch
· Besan flour - 2 tsp
· Salt to taste

To make Pooris:

· Wheat flour / Atta- 2 cups
· Sugar - ½ tsp
· Rava / sooji - 1 tsp
· Salt - to taste

How to make Aloo Masala:

1. Wash and pressure cook the potatoes until soft.
2. Peel off the skin and mash it completely.
3. Finely slice onions, tomato, green chilly, garlic and coriander leaves.
4. Heat oil in a frypan.
5. Add mustard, cumin, split urad dal, hing and curry leaves.
6. Wait to crackle.
7. Add onions, garlic and green chilly.
8. Saute for a minute.
9. Add sliced tomatoes and fry.
10. Add turmeric pwd and salt.
11. Allow to cook for few seconds.
12. Add ½ cup of water and cook covered with a lid.
13. Now add the mashed potato.
14. Mix well.
15. In a small bowl, add 2 tsp of besan (gram) flour and add little water to make it a thin paste.
16. Add this paste to the masala and combine.
17. Check and add ¼ cup of water to adjust the consistency of the masala. The consistency of the masala shouldn’t be too thick or watery.
18. Sprinkle finely chopped coriander leaves.
19. Lipsmacking delicious Aloo Masala is ready. This masala can also used as a stuffing in Masala dosa and sandwiches.


How to make Fluffy Pooris:

1. Take wheat flour in a mixing bowl.
2. Add salt, sugar, rava ( to enhance the crispness of the poori) and ghee.
3. Add water little by little and knead it to smooth soft dough.
4. The dough shouldn’t be sticky and too soft.
5. Divide it to small sized balls.
6. Dust it slightly with flour and roll it to perfect round small discs.
7. Heat oil in a fry pan.
8. Slide the poori in hot oil.
9. Wait for 2 seconds and press slightly with perforated ladle.
10. You can see the poori puffs up.
11. Gently flip it to next side.
12. Deep fry until the poori turns crisp and golden.
13. Drain from oil and keep it in kitchen tissue to drain the excess oil.
14. Repeat the same for all the pooris.
15. Take care to reduce the temperature of the oil by adjusting the flame. If the oil is too hot the pooris may get burnt and without getting cooked evenly.
16. Serve the garma garam puffed pooris along with aloo masala.

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Garlic Alsi Naan Recipe

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Recipe Ingredients

White flour 2 cup
Yeast 1 tbsp
Chopped garlic 4 to 5 cloves
Flax seed 1 tsp
Sugar 1 tsp
Butter 1 cup
Salt to taste

Recipe Method

In luke warm water add 1 tbsp yeast with 1 tsp sugar to mix and leave for while. When yeast rise add in a mixing bowl with 2 cup white flour, 4 to 5 cloves, salt to taste and 1 cup of butter leaving 2 to 3 tbsp butter behind and knead with water or milk. Then leave it for 2 to 3 hours. Then make balls from dough and roll it thick then make marks with the help of the fork and sprinkle flax seed from top. Heat oven on 200 c and bake them for 8 to 10 minutes. Then brush with butter and again brush it for 1 to 2 minutes and serve hot.

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Morning Buns Recipe

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Recipe Ingredients

500 g flour
1 pinch of salt
20 g butter
25 g sugar
12 g fresh yeast
1 egg yolk
280 ml milk
50 g flour for dusting
1 egg, beaten with 2 tbsp water
Half tbsp rock salt
1 tbsp sesame seeds
1 mixer with the hook attachment
1 tea towel
1 baking tray lined with greaseproof paper
1 bowl
1 brush

Recipe Method

Start by getting the mixer ready as we're going to use it to make the dough.
Add to the bowl the flour, the pinch of salt, sugar, yeast, egg yolk, butter and finally pour in the milk.
Now on a slow speed mix the ingredients for about 5 minutes.
It's likely that the dough will become caught on the hook so after 5 minutes stop and ease it off with your hands.
Then, mix again on a medium speed for a further 3 minutes.
Lift the hook up, remove any dough caught on it, then take the dough out of the bowl.
Finally, dust some flour over a flat surface, put the dough in the centre and knead it with the palm of your hand. This will give it more texture and strength.
Knead for about 1 minute until the dough gets a velvety texture.
Place the dough in a bowl, cover it with a tea towel and leave it in a warm place to rise.
This should take about an hour.
Firstly, punch the dough down into the bowl to remove the air and peel it out.
Then dust a flat surface with flour and place the dough on top
Now cut it lengthways
and across four times to make 10 buns.
Now take one of the buns and roll it into a long strip. Then hold both ends and tie it into a knot Repeat this with five of the buns.
Make the other five into rounded buns.
Do this by folding each bun into itself and then rolling it into a ball.
Place the buns on the baking tray lined with greaseproof paper and cover them with the tea towel.
Then leave them to rise for 20 minutes.
Preheat the oven to 190ºC or gas mark 5.
After 20 minutes have passed, or when the buns have doubled in size we need to prepare them before baking.
Using a brush, generously coat each of the buns with the egg wash.
Then sprinkle over the sesame seeds followed by the salt.
Place the baking tray in the centre of the oven and bake the buns for 15 minutes.
When golden brown, remove the buns from the oven and serve while warm.
You can enjoy them alone with butter or try an endless list of fillings, from tuna and red onion to chocolate spread.

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Turkish Eggs Recipe

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Recipe Ingredients

1 tablespoon oil
1 large brown onion, halved, thinly sliced
2 teaspoons smoked paprika
2 x 410g cans tomato and paste with capsicum
4 eggs, at room temperature
4 rounds pita bread
1/2 cup roast garlic tzatziki

Recipe Method

Preheat oven to 180°C/160°C fan-forced. Heat oil in a medium frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add paprika. Cook, stirring, for 1 minute or until fragrant. Add tomato and 3/4 cup cold water. Season. Bring to a simmer.
Wrap pita bread in foil and place in oven. Cook for 5 minutes or until warm. Make 4 holes in tomato mixture. Crack 1 egg into each hole. Reduce heat to medium-low. Cook, covered, for 5 minutes or until eggs are cooked to your liking.
Serve with tzatziki and pita.

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BREAKFAST CASSEROLE

Ingredients:
Sausages chopped 1 cup
Bread slices 4 (1 day old)
Cream cheese 3 tbsp
Pizza sauce 2 tbsp
Butter 1 tbsp
Cheddar Cheese Grated ¾ cup
Eggs 5 (beaten)
Milk 2 cups
Mustard powder 1 tsp
Salt 1 tsp (leveled)
Garlic powder 1 tsp
Onion powder 1 tsp
Black pepper 1 tsp
Mixed herbs 1 tsp
Tomatoes chopped ½ cup
Chopped onion ½ cup
Cream style corn 1 can
Chopped olive 2 tbsp

METHOD:
Grease a square pyrex dish mix pizza sauce and cream cheese and apply on bread slices. Line the base of the dish with bread slices. Spread cheddar cheese over the slices. Heat butter in a sauce pan. Fry sausages with vegetables and the corn. Keep aside. In a bowl beat together eggs, milk and seasoning. Pour over the cheese layer and then top with the sausage mixture. Sprinkle mixed herbs baked on 180 degrees for about 30 minutes. Serve hot.

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Chicken Omelet

Ingredients
Chicken breast 1 (cut into tiny cubes)
Salt ¼ tsp
Black pepper ¼ tsp
Tomato chopped 1 (into tiny cubes)
Coriander leaves 1 tbsp
Green chilies chopped 1
Eggs beaten 3
Oil ¼ cup
Cooking Instructions
Marinate chicken breast with salt, black pepper and cook in 1 tsp oil, keep aside.
Beat eggs add salt and pepper to taste with coriander leaves and green chili.
Heat oil in a frying pan pour the beaten egg mixture and move the pan to spread the egg evenly, sprinkle chicken and tomato, cook on low flame till set.
Flip the omelet and cook the other side for few seconds, fold and serve.

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Halwa Puri Recipe

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Recipe Ingredients
Poori:
Flour, Makes about 20 2 cups
Oil 2 tsp
Oil for deep frying
Aloo ki Bhujia:
Medium size potato 1
Salt to taste
Chili powder 1/2 tsp
Haldi powder 1/4 tsp
Kalonji seeds 1/2 tsp
Cholay:
Presoaked whole channa 1/2 cup
salt to taste
Zeera powder 1/2 tsp
Crushed Whole dried red chilies 1/2 tsp
Haldi powder 1/4 tsp
Halwa:
Sujji (semolina) 2 tsp
Oil 2 tsp
Sugar 4 tsp
Water 1/2 cup
Seeds of small Illaichi 3
Yellow food color (optional)

Recipe Method

Poori: Make the dough with flour and 2 tsp oil and water as needed.

Make into small puris (pancake like) as flat as you can and deep fry in hot oil.

Aloo ki Bhujia: Cut the potatoes into small cubes.

Add spices and 1 cup of water and leave on low heat.

When soft, mash lightly.

Cholay: Boil the channa with salt until soft.

In a pot heat 1tbs of oil.

Add spices and softened channa and 1/4 cup of water.

Mix and mash slightly.

Cook till bubbles appear then remove from heat.

Halwa: Put the sujji and oil in a pot along with Illaichi seeds and fry until slightly brown on very low heat.

Meanwhile combine sugar and water to make a syrup.

Add this to the sujji taking care not to burn yourself and cook on low heat to desired consistency.

If you want to color the halwa add the color to the syrup before pouring it into the sujji.

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Soybean Breakfast by Gulzar Hussain

Ingredients:
Boiled White Kidney Beans 500 grams
Finely Chopped Onion 1
Ginger Garlic Chopped 1 tbsp
Tomatoes 4
Whole Coriander ½ tsp
Cumin ½ tsp
Crushed Black Pepper ½ tsp
Red Chili Flakes 1 tbsp
Turmeric Powder 1 tsp
Lemon Juice 1 tbsp
Soda 1 tsp
Olive Oil 2 tbsp
Salt to taste
For Steam and fried Vegetable
Mix Vegetables 300 grams
Crushed Black Pepper ½ tsp
Mushrooms ½ cup
Olive Oil 1 tsp
Salt to taste
For Steam Egg
Eggs 1-2
Olive Oil as required

Method
Take ½ kg white kidney beans add baking soda, soak over night and next morning wash and set aside. Take 2 tbsp of olive oil , heat the oil add 1 finely chopped onion , 1 tbsp of 1 chopped ginger garlic, 3-4 minutes fry. Take add ½ tsp of crushed black pepper, 1 tbsp of crushed red chili powder, 1 tsp of turmeric powder, ½ tsp of cumin seeds, ½ tsp of coriander seeds and as required salt mix it well and roasted all the spices add 4 chopped tomatoes and as required water and cook until its thick. Add boiled white kidney beans mix it well take it out in a serving bowl and serve it.

For Steam Vegetables
Take 300 of vegetables boil in a steam the vegetables in steamer now take it out add ½ tsp of crushed black pepper and a pinch of saltand mix it well. Take a cooking pan add 1 tsp of olive oil add steam vegetables and stir fry for few minutes take it out in serving bowl and serve it.

For Steam Egg
Take mold grease with olive oil. Now take a fry pan add as required water heat the waternow place the mold in it add 1-2 eggs in the mold cook 4-5 minutes cook when its done take it out in a serving platter. Now serve with soya bean with red sauce and steam vegetablesand serve it h

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Masala Egg Paratha Recipe

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Recipe Ingredients

Flour2 cups
Eggs6
Salt to taste
Crushed black pepper1 tsp
Red chili flakes1 tbsp
Chopped green chilies8
Chopped coriander½ bunch
Fresh milk½ cup
Turmeric½ tsp
Clarified butter as required
Flour2 tbsp
Clarified butter as required
Flour2 tbsp
Water2 tbsp

Recipe Method

Take 2 cups flour and add in some salt, mix it and make dough. Make a thick paste by combining 2 tbsp flour and 2 tbsp water. Take a bowl and add in 6 eggs and add in chopped green chilies, ½ bunch chopped green coriander, ½ tsp turmeric, ½ fresh milk, 1 tsp crushed black pepper and 1 tbsp red chili flakes. Beat it. Take clarified butter in the pan cook eggs in it and keep on moving the spoon. Roll the dough add the egg mixture on it and then cover it with partha.

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Brain Masala Recipe

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Recipe Ingredients

Brain 4
Water as required
Turmeric 2 tsp
Yogurt ½ kg
Oil as required
Fenugreek seeds ½ tsp
Garlic paste 1 tbsp
Salt to taste
Onion 1 cup
Red chili powder 1 tsp
Green chili 6 – 8
Fresh coriander as required

Recipe Method

Add brain, water and 1 tsp turmeric in a pan and boil it for a while.

Now take it out in a bowl and marinate with yogurt.

Then add oil in another pan and preheat it.

Now add fenugreek seed, garlic paste, salt, onion, red chili powder and 1 tsp turmeric.

Roast it well.

When good smell comes from spices then add brain and fry it.

Put green chilies in it and keep it for simmer (dum) on low flame.

When oil comes up then dish it out.

Garnish with coriander leaves and serve with hot nan.

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Easy Homemade Cottage Cheese Recipe

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Recipe Ingredients

Milk 2 kg
3-4 tbsp vinegar
Velvet cloth 1

Recipe Method

For Cottage Cheese: In a skillet boil milk, and then add vinegar mixes it and cover the skillet with lid.

When the milk get raise and water and cheese both get separated, then strain it from velvet cloth.

Now hang the velvet cloth for 3-4 hour to dry the water.

Then remove the velvet cloth now cottage cheese is ready.

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Achaar Ka Parantha Recipe

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Recipe Ingredients

Masala from mango pickle
1 green/red chilli, chopped
Kneaded dough (atta)
Ghee or vegetable oil, to cook the paranthas

Recipe Method

Roll out the atta like a roti, just thicker.
Spread the achaar masala all over the roti. Add some chillies if you like.
Fold the roti from all the sides making it look like a dumpling.
Roll it into a flat round and cook from both sides on the griddle / tawa till little brown spots appear.
Once that is achieved, smear desi ghee or oil and cook till golden color is achieved on both sides.

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Hash Brown Recipe

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Recipe Ingredients

1 egg, beaten
4 medium potatoes, peeled (like maris piper or king Edwards)
1 medium onion
salt and pepper
vegetable oil for frying

Recipe Method

Coarsely grate the potatoes and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel. Place the mix in a large bowl.
Add the egg, a good couple of pinches of salt and freshly ground black pepper. Mix the ingredients well. (You need to salt the mix well otherwise the hash browns can be quite bland).
Heat a good glug of oil in a heavy based frying pan and when the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm thick. Flip over once browned and crispy - about 2-3 minutes each side.
Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs.

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Paneer Toasty With Salsa Recipe

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Recipe Ingredients

For Paneer Toasty:
4-6 paneer slices
2 tsp tamarind extract
1 tsp sweet chilli sauce
2 tsp mint sauce
1 tsp chaat masala
4 slices bread
10-20 gms butter
1 onion, julienne
1 tomato, sliced
Salt to taste
2-3 kashmiri chillies
2-3 garlic cloves
2 Tbsp refined oil
For Salsa:
1 tomato
1 spring onions, chopped
1/4 capsicum, chopped
2 spoons sweet corn
1 green chilli
Salt to taste
2 spoons Indian mustard
Fresh coriander, a small bunch
1 spoon tomato ketchup
1 lime
2 Tbsp raisins

Recipe Method

In a bowl, add tamarind extract, sweet chili sauce, mint sauce and chaat masala. Mix them well together
Butter the bread for toasting.
In bread, add julienne onion, sliced tomatoes, salt for taste.
Dip the paneer into a mixture and place it on the bread.
Add Kashmiri Chilies and few fried garlic in the bread.
Close the bread and apply refined oil on the toast to prevent from sticking.
Toast the bread from both the sides and your Paneer Toasties are ready to serve.
For Salsa:
In a dressing bowl, add tomato, spring onions, capsicum, sweet corn, green chilli, salt, Indian mustard sauce, fresh coriander, tomato catch up, lime and few raisins.
Mix them all together gently and your salsa for paneer toasty is ready to eat.

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Omwich Recipe

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Recipe Ingredients

3 slices brand bread
3 eggs, lightly beaten
1/2 cup grated Cheddar cheese
1 pinch salt and ground black pepper to taste (optional)
2 slices cooked, chopped ham
1/4 cup finely chopped onion (optional)
1 tablespoon fresh chives, chopped (optional)
1/4 cup chopped fresh mushrooms (optional)
1/4 cup green bell pepper, finely chopped (optional)
1 teaspoon finely chopped jalapeno pepper (optional)
2 drops hot pepper sauce (e.g. Tabasco™), or to taste (optional)
4 slices bread, toasted
2 tablespoons mayonnaise, or to taste (optional)

Recipe Method

Place the bread in a skillet and cook over medium heat until evenly browned and crisp. Remove, and drain on paper towels. When cooled, crumble into small pieces.
Stir the eggs and 1/4 cup Cheddar cheese together in a bowl until blended. Season to taste with salt and pepper. Pour the egg mixture into a skillet over medium heat. When the bottom of the eggs is set, layer with the bread, ham, and if using, onion, chives, mushrooms, green pepper, jalapeno or hot pepper sauce. . Season with hot pepper sauce, if desired. Sprinkle with the remaining 1/4 cup Cheddar cheese. Carefully fold one half of the egg mixture over the filling ingredients. Cook until the cheese melts and the bottom is golden; turn and cook the other side until golden. Remove from the heat.
Set two slices of toast on two serving plates, and spread each slice with mayonnaise, if desired. Cut the egg mixture in half, and place one half on each piece of toast. Top each with the remaining toast, cut each omwich in half, and serve immediately.

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Chawal Ki Roti Recipe

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Recipe Ingredients

Leftover Cooked Rice - 1 Cup
Wheat Flour/Atta - 2 Cups
Redchilli powder - 1tps
Tumeric powder - 1/4 tps
Cumin Powder - 1/2 tsp [optional]
Salt to taste
Oil/ghee/butter - to make parathas
Water - to make dough

Recipe Method

Make dough of leftover rice, atta, chilli, tumeric, cumin powders & salt. While mixing the dough add only little water. The best way to prepare the dough is to mix all the ingredients except water well and then add water in little quantities. If added too much water then the dough will be very sticky.
Divide the dough into equals portion and roll like roti. The difficult part is to roll the roti as it tends to break while rolling, for which we need to keep dusting the roti with flour.
If the roti keep breaking or difficult to roll then add atta to make the dough firm. I know it's not coming near to circle but then that's okie, am not focusing on the shape.
In hot tawa cook the paratha both sides until golden brown and apply oil/ghee/butter.
Tasty chawal ki roti is ready to server. You can have with any side dish. The best way to use leftover rice.

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Nariyal Ki Meethi Roti Recipe

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Recipe Ingredients

For The Stuffing

1 cup grated fresh coconut
3/4 cup powdered sugar
1/2 tsp cardamom (elaichi) powder
1/2 tsp nutmeg (jaiphal) powder
2 tsp ghee

Other Ingredients

ghee for cooking and to serve

Recipe Method
For the stuffing

Melt the ghee and add the coconut. Cook on a slow flame, stirring continuously until it is lightly colored and totally dry. This should takes about 8 to 10 minutes. Cool.
When cool, add the sugar, cardamom powder and nutmeg powder and mix well. Add extra sugar and nutmeg if required.

How to proceed

Brush the both sides of a chapati with ghee and place on a hot tava (griddle).
Put 2 tbsp of the stuffing on one half of the chapati.
Fold the roti into half so you get a semi-circular roti with stuffing in the center.
Cook on both sides using ghee till brown spots appear on the surface.
Repeat with the remaining chapatis and stuffing to make 9 more rotis.
Serve hot.

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Dahiwale Aloo Ki Subzi Aur Urad Dal Puri Recipe

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Recipe Ingredients

For dahi wale aloo

2 1/2 cups peeled baby potatoes
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1/2 tsp fennel seeds (saunf)
1/4 tsp asafoetida (hing)
2 bay leaves (tejpatta)
3 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
3 to 4 curry leaves (kadi patta)
1 green chilli, slit
2 tsp chilli powder
1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 cup curds (dahi), beaten
2 tbsp ghee
salt to taste

For the garnish

2 to 3 tbsp coriander (dhania)

For the urad dal puris

1/2 cup urad dal (split black lentils)
1 tsp nigella seeds (kalonji)
1/4 tsp asafoetida (hing)
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
oil for deep-frying

Recipe Method
For the dahi wale aloo

Heat the ghee in a pan and add the cumin seeds, mustard seeds, nigella seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and saute for a few seconds.
Add the potatoes, chilli powder, coriander-cumin seed powder, turmeric powder and salt and saute till the masala coats the potatoes evenly.
Add ½ cup of water and bring to a boil.
Add the curds and bring to a boil while stirring continuously so that the gravy does not split.
Garnish with the coriander.

For the urad dal puris

Clean, wash and soak the urad dal for 2 to 3 hours. Drain completely.
Puree the dal in a mixer using ¼ cup of water to make a fine paste.
Combine with the nigella seeds, asafoetida, wheat flour and salt and knead into a soft dough.
Add the oil and knead again.
Cover the dough with a wet muslin cloth and allow to rest for 10 minutes.
Divide the dough into 12 equal portions and roll out each portion into a circle of 75 mm. (3") diameter.
Deep fry in hot oil over a medium flame till the puris puff up and both sides are golden brown. Drain on absorbent paper.
Serve hot with dahi wale aloo ki subzi.

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Chawal Ki Pashti (Rice Flour Flatbread) Recipe

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Recipe Ingredients

Rice flour 2 glass
Salt 1 tsp
Sugar 2 tbsp
Clarified butter as required

For Coconut Chutney:

Coconut ½
Roasted gram ½ cup
Garlic cloves 3
Green chilies 5 to 6
Fresh coriander leaves few sprigs
Salt to taste
Sugar 1 tsp

Recipe Method

To make the rice flour, take any ordinary rice, wash it two to three times.
Dry in the sun, get it milled into a fine powder.
For two glass rice flour, boil three glasses of water in a wide Vessel.
Add salt and sugar. Allow the water to boil.
Then add the rice flour into the water stirring all the time, cook till the dough has become like a big ball (peda).
Remove from fire, cool slightly.
Take it out in bowl or on the working table, wet your hands and knead the dough to make it soft.
Then make small balls (peda) the size of an orange.
Take some dry flour for rolling.
Roll to make flatbreads of seven inches round.
Take any sharp pot cover and keep the lid on the bread.
Press to cut the edges, like wise roll all the flatbread (pashti) and keep it covered with paper.
Heat griddle on high flame for some time then reduce the flame.
Now very carefully add one bread (pashti) on the griddle.
Here you have to be a bit careful as the pashti is very soft and delicate to handle.
Once you see the specks, apply little clarified butter turn and do the same.
Slowly slide on a plate, cook all the pashties in the same manner.
Serve with roasted gram and coconut chutney, pickle or tomato chutney, or the best is to eat hot with butter.

For Coconut Chutney:

For the chutney, take half a coconut, roast on the fire by piercing in a knife.
Take roasted gram, garlic cloves, green chilies, fresh coriander leaves, salt to taste, sugar and blend to make thick chutney, and enjoy with flatbread (pashties).

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