Friday, February 15, 2008

MATHRI





Maida mathri

Ingredients

1 cup maida(200 g )

1/2 t Ajwain

10 whoke black pepper

or 1 t pepper powder

ghee for fring

oil 2 t

salt to tast

METHOD

  • Shift the maida,add salt,and ajwain (if you want add pepper powder or palak paste,dry mathi powder) and rub in the oil with finger tips,
  • And make a stiff dough using little water.
  • Cover and keep in cool place for 20 -30 minutes
  • Divede the dough in to small balls.
  • Roll in to thick round 1=2 inch in diameter.
  • Insert one whole black pepper in the centre and prick with fork.
  • (using pepper powder ,prick with fork in the centre slightly,otherwise it fry like puree)
  • Heat the fat and fry mathris on slow fire till golden brown on both side
  • fry all the mathri cool and store tight container.





prepar this 1/2 perper powder and 1/2 t spinach(palak) paste ,add in to the maida.




Prick after rolling to prevent bloatind like pureeies during frying.

fry at low temperature to ensure propper cooking of the inner portion.



RICE MATHRI

Ingredients

100 g rice powder
100 g maida

1/4 red chilli powder
salt to taste
3 t oil
3-4 t peanuts grind coarsly
ghee or fat

METHOD

Sift the ricepowder and maida .add salt,red chilli powder,coarsly peanuts, and rup in the oil with finger tips,.

  • make a stiff dough using water,
  • divide the dough in to small balls and make small puree 2 inch thick round in diameter.
  • prick in the centre with fork,prick after rolling to prevent like poories.
  • heat oil in karahi deep fry the mathri in heated fat over slow fire till golden brown. serve .









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