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Method of preparation Wash and cut brinjals into thick roundels. Peel , wash and cut potatoes into juliennes. Wash and cutcapsicum into dices. Wash tomato, deseed and cut into dices. Peel, wash and grind ginger and garlic to a fine paste. Remove stems, wash and chop green chillies finely. Dab the potato julienne in corn flour. Heat sufficient oil in a kadai and deep-fry the potato julienne. Drain ont an absorbent paper and keep aside. Make a thick batter of gram flour, salt, ginger-garlic paste, chopped green chillies, half the crushed red chillies and water. Heat the oil inthe kadai. Dip the brinjal roundels in the batter and deep fry. Drain them onto an absorbent paper and then put them in water. Mix together yogurt, chopped green chillies and salt. Dry roast peppercorns, cumin seeds, mustard seeds, fenugreek seeds and powder them. Add asafoetida, rock salt and rest of the crushed red chillies. Take out the brinjal roundels fromwater and gently press to remove water. Arrange in a dish. Pour the yogurt mixture over the brinjal roundels. Sprinkle the spice powder generously over them. Garnish with capsicum, tomato cubes and potato juliennes and serve. For the tortillas 1/2 cup whole wheat flour (gehun ka atta) 1/2 cup plain flour (maida) 2 teaspoons oil 1/4 teaspoon salt To be mixed into a filling 1/4 cup baked beans (canned) 1/4 cup cooking cheese or mozzarella cheese, grated 1 tablespoon chilli sauce 1 tablespoon chopped coriander Other ingredients butter or oil for cooking For the tortillas 1.Mix all the ingredients to make a soft dough by adding enonugh water.2.Knead the dough well.3.Divide into 6 portions.
Approximate Word count = 944
Approximate Pages = 3.8
(250 words per page double spaced)
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