Salt 1 tsp, Red chilli powder 1 tsp, Turmeric powder 1 tsp, Garam Masala 1 tsp
1 1/2 cups long grained rice (basmati) , soaked for 30 minutes and drained
salt to taste
1 tbsp oil
Combine the flour, 1 tbsp of oil and salt in a bowl and knead into a soft dough using enough water. Keep aside for 15 to 20 minutes.Knead again using remaining ½ tbsp of oil and little water till the dough is smooth and elastic. Cover and keep the dough aside for 15 to 20 minutes.
Divide the dough into 8 equal portions and roll out each portion of the dough into a thin circle of 150 mm. (6”) diameter using a little whole wheat flour for rolling.Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it.
Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.
Cook it on an open flame till it puffs up and brown spots appear on both the sides. Repeat with the remaining dough portions to make 7 more rotis.
Smear ghee on top and serve hot.
Method Baigan Bharta:-
Grease the brinjal with a little oil, make slits all over the surface at equal intervals and roast over an open flame for 10 to 12 minutes or till the brinjal turns soft and black, while turning occasionally. Keep aside to cool slightly.Cut the stem and discard it. Peel the skin and mash it using a potato masher. Keep aside.Heat the ghee in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the onions and sauté on a medium flame for 1 minute.
Add the ginger paste, garlic paste and green chillies and sauté on a medium flame for a few seconds.Add the tomatoes, turmeric powder and coriander-cumin seeds powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Add the roasted and mashed brinjal, garam masala and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.baigan bharta is ready.
Method Boondi ka raita:-
Combine curds and approx. ¼ cup of water in a deep bowl and mix well.
Add the chilli powder, chaat masala, cumin seeds powder and salt and mix well.
Add the boondi and coriander and mix well.
Method Soya chap curry:-
Heat oil in kadhai and saute chaap pieces from all sides on medium flame. Alternatively, chaap can be deep fried as well. Remove the chaap once cooked. Heat 1 tsp oil and saute ginger garlic till brown. Add onions and saute till brown. Onions should be added tomato puree along with all spices and cook the masala for 10 min till oil separates in kadhai. Add malai or cream to bring richness in the gravy and cook the complete masala for 10-15 min on low flame.
Once masala is cooked properly, add water as per desired consistency and allow the water to boil. Add chaap pcs in boiling water and cover the kadhai. Cook for good 10-15 min on medium flame till the curry becomes thick.Serve hot soya chaap curry garnished with garam masala and fresh coriander.
Boil 6 cups of water in a deep pan, add the soaked and drained rice, salt and oil, mix well and cook on a medium flame for 8 to 10 minutes or till the rice is 95% cooked.Drain, transfer to a plate and allow it to cool for 2 to 3 hours.
Use as required.