Basic Indian bread (Basic roti) from How to Cook Indian / Mastering the Art of Indian Cooking: More Than 500 Classic Recipes for the Modern Kitchen (page 18) by Sanjeev Kapoor
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atta flour
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ghee
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Sour-and-spicy potatoes (Ambat batata); Fresh fenugreek with potatoes and spices (Methi aloo); Spicy baby potatoes (Urulai Chettinadu); Chickpea-flour crisps cooked in a simple sauce (Ganthia saag); A spinach and dal curry (Keerai kozhambu); A spectacular dish of spinach and fresh corn (Makai palak); Broad beans with sweet potatoes and garlic (Papri nu shaak); Freshly shelled green peas (Vatana nu leelu shaak); Lamb with chana dal, green chiles, and coconut milk (Aab gosht); Ground lamb cooked with cilantro and served with hard-boiled eggs (Kheema hara dhania); Eggs cooked on a bed of spicy ground lamb (Kheema par eeda); Boneless chicken with corn in a spicy tomato sauce (Makai murgh); Countryside chicken curry from Kerala (Naattu kozhi curry); Chicken with spinach (Palak chicken); Coconut cilantro chutney (Nariel aur dhaniya ki chatni); Fresh-cilantro relish (Cilantro thokku)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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