1 tsp. sugar 1 tsp. active dry yeast 2 cups all purpose flour 1/4 cup margarine melted 1 tsp. Ghee 1 tsp. poppy seeds

Put the sugar and yeast in a small bowl. Add warm water and let the yeast dissolve. Cover and set aside for 10 minutes or until yeast becomes frothy. Place the flour in a large bowl, make a well in the middle. Add the ghee, salt and yeast. Mix well. Knead. Add water if needed to make a soft dough. Transfer the dough to a floured surface and knead well for about 5-7 minutes. Cover and leave to rise in a warm place for 1 1/2 hours. Preheat the broiler to 500 degrees F. Divide the dough into equal portions and shape them into small balls. Roll out each ball into ovals about 1 cm thick. Place on a greased heavy-duty aluminum foil. Grill under broiler for 7-10 minutes or till well-cooked and golden brown. Turn twice while broiling to brush with butter and sprinkle with poppy seeds.

Add the salt to the wheat flour. Make a well in the middle of the flour and pour water (approximately 1 1/2 cups ) and start mixing it gradually. When fully mixed , knead to make a soft dough. Add the oil and knead it in. Cover with a moist cloth and keep aside for 15 to 20 minutes. Divide it into equal size balls, about 1 1/2 inches in diameter. Flatten the balls with a rolling pin into round discs approximately 6 inches in diameter. Hint : Instead of using the wheat flour for rolling, use the all purpose flour for easier rolling. Cook on a medium heated "tava" or griddle. While on the "tava," press the edges of the chappati with a paper towel . You will find that small bubbles start forming on the chappati that means it is getting cooked. Turn over and cook the other side. The chappati may puff up. Flip over cook the first side again. Remove the chappati from the "tava" and put "ghee "on it fold it into a triangle. Serve hot or keep it in a covered container.

Put the flour, oil and salt in a large bowl with half the water. Adding just enough water knead well to make a soft, pliable dough. Knead dough until it is smooth and elastic. Set aside for 30 minutes. Heat an ungreased griddle/skillet. Knead dough again. Making 1/2 inch balls as needed. That is just before rolling. This is to make sure that the dough does not dry out. Roll each ball into a disc at least 6 inches in diameter and about 1/8th cm thick. Thin phulkas will puff up too. Put phulka on the hot griddle/skillet. Cook for about 1 minute, until the top starts to look dry and small bubbles start to form. Flip and cook the other side for 2/3 minutes until small bubbles form.

Sift flour, baking powder, baking soda and salt together in a bowl. Stir in the beaten egg, yogurt and 2 tablespoons of the butter or ghee. Gradually stir in enough milk to make a soft dough. Knead well. Cover with a damp cloth and place in a warm place for 2 hours. Preheat oven to 400 degrees F. Knead dough on a floured surface for 2 or 3 minutes until smooth. Divide into 8 pieces. Roll each piece into a ball then into ovals about 6 to 8 inches long. Grease a baking sheet with oil. Brush both the sides of the rolled out Naan with oil. Sprinkle one side with poppy seeds. Place it ( poppy seed side up) on the baking sheet. Bake for 6 to 10 minutes until puffy and lightly golden brown. The bread puffs slightly, lightly browns on the sides.

1. Add the melted butter to the wheat flour. Make a well in the center and add the water. Knead well to make a medium soft dough. Keep kneading, go ahead use that elbow grease, for about 5 to 8 minutes. Set aside for 20 minutes. 2. Divide into equal balls about 2" in diameter. Roll out each ball approximately 4" in diameter, smear oil and dust with all purpose flour. Fold into half, so it looks like a "D". Again smear oil on the "D" and dust with all purpose flour. 3. Fold again and it will look like a triangle. Roll out the triangular shape till it is 1/8th inch thick. 4. Cook it on one side, on a" tava" or griddle, for 30 seconds and turn over. Smear oil over the top of the side that has been cooked first. Fry both the sides till golden brown and crisp on a slow medium flame. 5. Serve hot. To keep warm keep in a recloseable tin lined with paper towels to absorb the moisture. When eaten hot off the pan it is mouth watering good.

Warm the 1/2 cup of oil, when medium warm pour it into the flour and work it in. Add the water into the flour and oil mixture and make a stiff dough. Divide the dough into balls approximately 1" in diameter. Flatten each ball and using oil for rolling, roll into discs approximately 4" in diameter. Heat the oil in a deep wok like pot, wait until it is hot. To test the oil, drop a small piece of dough, if it is hot it will float up immediately bubbling as it comes up to the surface. Frying the Poori Now slowly slide the poori from the side of the pot into the hot oil. Deep-fry the poori until golden brown. When it puffs up, turn it once on the other side. Fry for a minute and remove. Serve hot as they are made. Poories can be eaten with sweet as well as savory dishes.

Heat the oil , add the ginger paste, garlic paste and red chili powder. Saut over medium heat for 30 - 40 seconds. Add the green chili and tomatoes and fry till the oil separates. Now add the ground meat and cook till dry. Add the salt and coriander leaves and mix well. To make the paratha: Divide the dough into 6 equal portioned balls. Place the balls onto a lightly floured surface and flatten with a rolling pin into a round disc (approximately 4" in diameter). Place a portion of the filling in the middle, then fold the filling and pinch off the excess dough to seal off the edges. Flatten again with a rolling pin and roll till it is approximately 6-8" in diameter. This is a very delicate process. Use the rolling flour abundantly so that the dough or the mixture does not stick to your rolling pin. Place the paratha on a heated pan and cook for a minute on one side. Now, turn over to the other side. Apply melted butter or oil on the cooked sruface. Also spoon melted butter or oil all around and shallow fry both sides over low heat until golden brown.

1. Mix all the ingredients thoroughly, adding enough flour to make a soft dough. 2. Divide the dough into 6 equal portioned balls. 3. Roll each ball onto a lightly floured surface and flatten with a rolling pin into a round disc approximately 1/4th inch thick and 6 to 8" in diameter. 4. Place the disc ("paratha") on a heated pan and cook for one minute. Turn over and cook the other side for another minute. 5. Brush melted butter or oil on the cooked Paratha and all around and shallow fry both sides over low heat until both sides are lightly toasted and golden brown.

Mix flour, butter, and salt thoroughly in a bowl and then add sufficient water to make dough, knead for 5 minutes, cover and keep aside for 15 minutes. Finely chop the onion and coriander leaves. Wash the radish and grate using a vegetable grater. Add a teaspoon of salt to the grated radish, mix well and keep aside for 3-5 minutes. Now squeeze out the water. To the squeezed radish, add garam masala, chili powder, chopped onion, coriander, and carom seeds. Mix well. Divide this mixture into 1 inch sized balls. Keep aside. Divide dough into slightly larger than 1 inch size balls, flatten each ball into a circle. Place the grated radish balls at the center of the flattened dough. Then, gently stretch the dough to envelope the mixture completely, such that all the edges meet at the top of the dough ball. Using your fingers seal the dough well so that all the stretched up edges blend into one. Dust with some flour and roll out the dough into a circle. Heat a frying pan and when frying pan is very hot, place the rolled out dough on it. Leave for a minute and now turn over. After a minute or so the paratha will slowly start to bubble up. Now drizzle one teaspoon of melted butter or oil onto the top of the paratha and turn over. The paratha immediately starts to rise. Repeat the drizzling with melted butter or oil on this side too. Turn over again and let it rise once more. When golden brown on both sides, remove from frying pan and serve immediately!

Mix all the mentioned ingredients thoroughly (except oil for deep frying) in the Singhara flour. Add water little by little to make a dough. Now pat a small puri in the palm of your hand. Heat oil in a frying pan & fry puri until golden brown. Repeat this with the rest of the flour mixture. Note : To carry on traditions you may make the puri with ordinary wheat flour. This flour is sometimes available in Indian grocery stores. This flour is not like the normal flour so do not add too much of water. Mix all the ingredients before adding any water. Then add the water slowly.

Sieve the flour and salt together. Mix yeast with half a cup luke warm water and keep aside for ten minutes. Mix ghee and sugar with flour. Add the yogurt and dissolved yeast or the baking soda. A little more luke warm water may be added if necessary. Knead well till the dough becomes soft and pliable. Use a little oil to knead well. Cover it with a wet cloth and keep aside for four hours. Heat ghee in a frying pan. Make small balls and roll them, spread a little with your palms and fry in hot ghee until golden brown. Do not allow them to get brown. Serve hot with "Channa".