Roast the cornflour in ghee on medium heat. Once its golden brown mix in the jaggery powder and tune off the heat. Mix in some green cardamom powder or fennel seeds. When its lukewarm form your ladoos. You might need to add a couple of tbsps of warm water if you’ve used less ghee for the roasing.
Ingredients: 5-6 slices of yesterday’s bread, 2-3 tomatoes, 4-5 garlic cloves, salt&pepper to taste, 2 tbls of olive oil, 1 tsp of your favorite curry powder or hot pepper, some fresh or frozen herbs: chives,basil and or cilantro and 2 tbls of any grated cheese
Preparation: Brown the garlic puree in the oil and then add the chopped tomatoes; cook till tomatoes are well done and then add in the rest of the spices , herbs and bread pieces. Remove from stove when the bread pieces are well covered with the “masala“. Sprinkle the cheese before eating.
2 cups of multigrain flour (or plain white flour)
1/2 cup of fine semolina
3/4 cup of sugar
1/2 tsp of baking soda
3/4 cup of melted ghee or butter or oil
2 tbls of plain yogurt
1/2 tsp of powdered cardamom
Some cashews or almonds for topping
Mix all the ingredients well and make a stiff dough
Pre-heat oven to 180°C
Make small balls, flatten and top with a cashew or almond
Bake for about 15-20 minutes.
I like them crisp so I leave them in the oven a little longer.
1 cup white flour + 1 cup whole wheat flour or 2 cups of multi-grain flour which works out even better.
Tomato paste – 2 tbls
Garlic puree of 4 big cloves
Salt: 1 / 2 tsp
Curry powder or plain red pepper: 1 / 2 tsp or more
Oil or Clarified Butter: 3-4 tbls
Make dough with some hot water and let it rest for 20-30 minutes
Roll out the dough like a pizza (if it sticks apply a few drops of oil) and then cut into strips
Preheat oven to 180° and bake 10-12 minutes or till done Store in an air tight container and it can stay for days/weeks.
Serve it with any dip of your choice but I like it best with a creamy fig/grape based cheese.