Indian Cuisine

[Guest]

OK Bhootnath,

Here is a completely different recipe for reusing baasi roti. This aint got no jaggery. This used to be my dad's favorite thing. He would insist that mom make extra roti everyday so he can eat this with vaasi roti.. <!--emo&:o--><img src='style_emoticons/<#EMO_DIR#>/ohmy.gif' border='0' style='vertical-align:middle' alt='ohmy.gif' /><!--endemo-->

Here goes.. <!--emo&:drool--><img src='style_emoticons/<#EMO_DIR#>/drool.gif' border='0' style='vertical-align:middle' alt='drool.gif' /><!--endemo-->

old rotis (1-2 days old - the more the merrier) 6-7
1/2 onion
3-4 cloves (?) of garlic
1/4th cup yogurt
red chilli (mirchi)
salt
haldi
dhana-jiroo
garam masala
little bit of kothmir (coriander ?)
4-5 tbsp oil
rai
jiraa
1/4 tea spoon methi-masala (red coarse grained)

- make small pieces of vaasi roti (1-2 days old)
- in frying pan take 1 teaspoon oil and put vaasi roti in that - heat it up - sek lo (sautee?) - depending on thickness of roti it might take more/less time to do this.
- take another pan and take somme oil, rai, jiroo - after the crackling sound stops add methi no masalo, finely grated onion, finely grated garlic - let the onion sautee until it turns pink - your normal gravy techniques
- add water - let it boil - add garama masala, salt, haldi, mirchi etc.
- when it comes to boil then add the sekee hui roti (sauteed vaasi roti)
- after 2-3 mins of roti boiling in our gravy add finely whipped yogurt to it.
- after 2-3 mins of this turn off your stove.
- add some finely grated kothmir (coriander ?)

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BTW..

<!--QuoteBegin-->QUOTE<!--QuoteEBegin-->5 All Gujju stuff --- all of them --- ( okay this to pull gujju ppls legs ) <!--QuoteEnd--><!--QuoteEEnd-->

We take this as complement.. <!--emo&--><img src='style_emoticons/<#EMO_DIR#>/tongue.gif' border='0' style='vertical-align:middle' alt='tongue.gif' /><!--endemo-->