Supreme Recipes

Ingredients

4 Slices of bread
1 cup of gram dal powder(besan pwd)
1 spoon chilli powder
1/4 spoon corriander powder
salt to taste.
Oil for frying.
Cooking soda a pinch

Method

If you prefer onions you can put 1/2 onion cut into small pieces.
Make the paste of gram dal powder by adding some water and mix salt,chilli, corriander powder,soda and some corriander leaves for taste.
Cut the bread in triangle shape and dip them in paste and deep fry them in the oil till golden brown.
Serve them with some hot sauce or ketchep.

Ingredients

1/2 kg brinjal (small size)
3-4 onions (cut in big pieces)
2 tbsp of grated coconut (dried)
1 whole garlic ginger
2 tbsp chilli powder
1 tsp turmeric powder
salt to taste
small lump of tamrind
1 tbsp garam masala powder
1 tsp jeera

Method

Take all the ingredients grind it at once in mixer, do not add water.
Add 2 tbsp of oil in pan and heat it, put the mixture in the pan.
Fry the mixture properly. Take of the pan from stove and let it cool.
Take the brinjal slit it in 4, fill the mixture in the brinjal.
Pour 2 - 3 tbsp of oil in kadai, heat it and then put the stuffed brinjal, cook it.
Add little water to the brinjal. Put small piece of jaggery to taste if required.
Let it cook for 15-20 minutes.
Your tikha brinjal masala is ready

Ingredients

3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1red chilli crushed
2 tsp butter
1 tbsp. plain flour

Method

The potatoes will turn out best if boiled and refrigerated overnight before using.
Do not peel potatoes. Slice into thin rounds or grate coarsely.
Deseed capsicum and slice into thin rounds
Heat a thick nonstick pan about 5" diameter.
Meanwhile mix cheese, milk, crumbs, flour and chilli.
If mixture feels thin, add some more bread crumbs.
Add salt to taste. Apply 1 tsp. on bottom of pan.
Arrange potatoes to cover the pan. Top with capsicum.
Pour the mixture all over evenly. Level to cover all the potatoes.
Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
Flip over very carefully with a wide sharp spatula, and roast the other side.
Let in the remaining butter around the edges to seep down.
Let other side become golden brown too.
Flip on serving plate and make sections with a knife.
Serve hot and crisp

Ingredients

6 slices soft bread fresh
1 tbsp. butter softened
2 flakes garlic crushed
1/2 tsp. crushed red chilli
salt to taste
1 tbsp. grated cheese

Method

Roll the bread flat with the help of a rolling pin.
Mix the salt, chilli, garlic in the butter.
Apply on all slices generously.
Roll one slice tightly from end to end.
Brush all over with a bit of butter.
Coat the roll with grated cheese by rolling in it.
Repeat for all slices. Cover rolls with a moist cloth.
Place in the refrigerator for 30 minutes.
Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
Serve hot with ketchup.
Note: If you have trouble keep the rolls in place when raw, secure them with toothpicks before placing in the fridge.Remove toothpicks before baking.

Ingredients

1 1/2 cups wheat flour
1/2 cups gram flour
1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
44
1/2 turmeric powder
2-3 pinches asafaetida
1/2 tsp each cummin / oregano seeds
finely chopped coriander
1 tbsp water

METHOD

Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth.
Break off bits and make small potato sized balls. Roll to 3-4 mm thickness.
Roast on griddle (tawa) as for phulka. Or after brown spots appear place direct on gas flame and puff, with help of tongs.
Phulka also may be done similarly if puffing with cloth, feels difficult.
Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam.