Kodi Guddu Porutu, Chapati, Aloo Kurma and Kachumber Salad

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
• 0.5 tsp Salt
• 1 tsp Ghee (For adding to the dough (optional))

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
   • Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
   • Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2. 2

   Divide and Roll the Chapatis

   • After resting, knead the dough again for one minute to make it smooth.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
   • Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3. 3

   Cook the Chapatis

   • Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
   • Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
   • Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
   • Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
   • Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4. 4

   Finish and Serve

   • Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
   • Brush the top with a little ghee. This adds flavor and helps keep it soft.
   • Repeat the rolling and cooking process for the remaining dough balls.
   • Serve hot with your favorite dal, sabzi, or curry.

Ingredients

• 500 g Potatoes (About 4 medium, boiled, peeled, and cubed)
• 3 tbsp Vegetable Oil
• 1 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 3 pcs Cloves
• 2 pcs Green Cardamom
• 1 pcs Onion (Large, finely chopped)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Tomatoes (Medium, pureed)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1.25 tsp Salt (Adjust to taste)
• 1.5 cup Water (Adjust for desired consistency)
• 2 tbsp Coriander Leaves (Chopped, for garnish)
• 0.5 cup Grated Coconut (Fresh or frozen)
• 12 pcs Cashews (Soaked in warm water for 15 minutes)
• 1 tbsp Khus Khus (Poppy seeds, soaked in warm water for 15 minutes)
• 1 tsp Saunf (Fennel seeds)
• 2 pcs Green Chili (Adjust to taste)

Instructions

1. 1

   Prepare the Kurma Paste

   • Drain the soaked cashews and poppy seeds. In a blender, combine them with the grated coconut, fennel seeds, and green chilies.
   • Add about 1/4 cup of water and grind to a very smooth, fine paste. Scrape down the sides as needed to ensure there are no coarse bits. Set aside.
2. 2

   Temper Spices and Sauté Onions

   • Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the bay leaf, cinnamon stick, cloves, and green cardamom.
   • Sauté for 30-45 seconds until the spices become fragrant.
   • Add the finely chopped onion and sauté for 7-8 minutes, stirring occasionally, until it turns soft and golden brown.
3. 3

   Cook the Masala Base

   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Pour in the tomato puree. Cook for 5-6 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala.
   • Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for another minute.

Ingredients

• 200 g Red Onion (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 300 g Cucumber (about 1 large, peeled and finely chopped)
• 1 pc Green Chili (optional, finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
   • Finely chop the red onion. If using, finely chop the green chili.
   • Place all the chopped vegetables into a large mixing bowl.
2. 2

   Combine and Season (1 minute)

   • Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
   • Pour the freshly squeezed lemon juice over the mixture.
3. 3

   Toss and Serve (1 minute)

   • Add the freshly chopped coriander leaves.
   • Gently toss everything together until the vegetables are evenly coated with spices.
   • Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.