24
You will need :
• 115 gms. whole Green Mango • 3 1/3 Cups (750 ml.) Water • 3 tsp. Salt
• 1 tsp. dried Ginger • A pinch of Red Colouring • ½ tsp. Garam Masala • 300 ml.
Jaggery • 30-60 gms. Sugar • 1tsp. Red Pepper • 1tsp. ground roasted
Cumin Seeds
How to Prepare
Boil whole green mango, red pepper and jaggery in 2 2/3 cups (600ml.) water
until the dried mango slices are soft. Alternatively pressure cook and allow
pressure to drop on its own.
Pour into Food Processor Bowl and
Blend
, adding little water every now and
then through the Feeder Tube till a smooth paste is obtained. Add salt, garam
masala, ground dried ginger, cumin seeds and red colouring. Mix thoroughly.
Dilute with 2/3 cup (150ml.) water if too thick and add a little more colouring to
make it brick red.
• 1 tbsp. (20 gms.) Cardamom Seeds • 1 tbsp. (20 gms.) Cinnamon • 1 tsp (7 gms.)
Cloves • 1 tsp. (7 gms.) Black Cumin Seeds • A pinch of Mace and Nutmeg
You will need :
How to Prepare
Lightly roast all ingredients on a tava.
Grind all the ingredients together in the grinder jar. Pass through a fine sieve
and store in an air-tight bottle. Keeps well for a fortnight.
SONTH
GARAM MASALA
25
You will need :
• 1 tsp. dry Fenugreek Leaves • 2 tbsp. Bengal Gram • 4tsp. Coriander Seeds
How to Prepare
Roast all ingredients mildly on low heat.
Grind roasted ingredients.
Store in an air-tight container.
You will need :
• 3½” cups (450 gms.) Flour • 25 gms. Fresh Yeast • ½ tsp. Salt • 1 lightly beaten egg
• ½ cup (150 gms.) Curd • 2 tbsp. (30 gms.) Vegetable Oil • 2 tbsp.
Nigella Seeds • 2 tbsp. Poppy Seeds
How to Prepare
Dissolve yeast in a little bit of warm water.
Shift flour into a bowl with yeast and salt.
Grease the Food Processor Bowl. Add flour and yeast mixture, beaten egg, curd
and oil.
Blend
for approx. 1 minute or until the dough forms into a ball and
leaves the sides of the Bowl.
Grease a bowl and put dough in it. Turn the dough over so that both sides are
greased. Cover with a damp cloth or polythene bag and leave it in a warm place
for about 1 hour or until the dough has doubled in size.
Put back into the Food processor Bowl and
blend
for a minute or two.
Divide the dough into 8 equal portions.
Preheat tava by placing in Grill Chamber for 10 minutes, with burner on ‘high’
position.
Lightly roll out each portion into an oblong shape about 15 cms. long and about
7.5 cms. wide with one end tapered.
Brush inside of nan with a little cold water. On the other side brush a thin layer
of oil, sprinkle a few poppy and nigella seeds.
Place nan on preheated tava for 3 minutes in the Grill Chamber with burner on
‘low’ position or until nan is risen and well done. Remove the nan and serve
hot.
SAMBAR POWDER
TANDOORI NAN
