fatmanyash

1. black urad dal-1kg
2. tomato fresh- 200 gms
3. kasoori methi- 5 gms
4. butter- 250 gms-(u can increase this to 500 gms or even a kilo , for the sake of your already overburdened arteries/hearts i have reduced it)
5. cream- 250 gms(same goes for this too)
6. ginger-25 gms, julienne
7. garlic-20 gms sliced
8. red chilli powder-1tsp
9. cumin whole-1/4 tsp
10. green chillies-2-3 nos
11. corainder- yeah why not..

well soak the dal the night before.the next day boil boil, boil (very heavy botomed pot)skimming off the scum which forms on top.normal this.till the dal starts to get very mushy, until then do not stir, just skim

then heat a litlle butter, add everything else(except the cream), saute a little and add to the dal.

then add the remaining butter and cream and continue to cook the dal till it gets nice and thick and ceamy.

when done u can add more or less green chilli, and ginger, and like i said before more butter or cream.

variations - folks add chana dal, and rajma to it also. even the process stays the same.

and the twist which i spoke abt.yeah when dal is cooked take a pice of live coal in a bowl, add some whole spices(i use some cloves and a cinnamon stick) to it and a little blob of butter, put the bowl on top of the dal and cover w/ a tight fittling lid.repeat abt 4 times to get a nice smoky aroma.

some folks after all this is done will make another tadka w/ onions and tomatoes and fry the dal..u could do it..also..yeah and if u make w/ tomato paste , will get better colour.

1. flour-1kgs
2. yeast-20gms
3. sugar-20 gms
4. water-450 ml
5. salt-25 gms
6. oil-20 ml+some for brushing after baking.

method

mix items 1-6 and form smooth dough.clingwrap and allow to rise.then knock back and scale into 20 gm balls.elongate slightly and keep to proof again on greased tray. this time keep them quite close to each other so that they should start to stick.proof again till risen.

bake at 450 F for abt 10-12 mins

when finished with the baking ,brush with oil as soon as it comes outta the oven,use as required, with pav bhajee, or lentil crusted potato cakes, and green chutney.

1. cooked potatoes mashed up-1kgs
2. oil-20ml+for deep frying
3. mustard seeds black-1tsp
4. cumin seeds-1/4 tsp
5. curry leaves-1 sprig
6. green chillies chopped -2 nos
7. onions finely chopped-200 gms
8. turmeric- pinch
9. red chilli powder-pinch
10. ginger chopped-10 gms
11. garlic -5gms
12. sugar- 1tsp
13. asafoetida-pinch
14. corainder chopped- 3springs stem and all.

• methode batatwodoise
• heat oil, add mustard seeds, when they start to,crackle, add everything else, and saute lightly.
• make small balls or patties with this mixture.

methode battery water.

1. chickpeas flour /besan-500gms
2. water for batter-
3. baking powder-1/4 tsp
4. turmeric- pinch

• mix all whisk well, and form fairly thickish batter.
• dip the potato balls in the batter, and deep fry.
• serve with how green was my chutney and “noel dias”es pavs.

shyam santosh  kaikini ex belgaum and heather montgomery goldman ex charleston ,got married today (AGAIN, i,mean first was charleston s.c, now wodehouse rd,m.a.h.a.r.a.s.h.t.r.a)and bloody hell missed it yet again.i am gonna get some hard talkings to from all when i get back to muzzer india.

cheers to shyama, heather and lucy boo-boo