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LILLY BABU JOSE shares some evergreen recipes with the readers of THE HINDU METROPLUS

SOME EVERGREEN recipes, which are universal favourites.



Flour- 25O gms

Lemon juice- 1 tsp

Water- to mix

Refined oil- 2 tbsp

Salt- 1 tsp

Oil- for frying


Sift the flour with salt and add lemon juice to the water. Add one and a half tbsp refined oil and enough water to the flour and gently knead well till it is soft. Divide it into six portions and make smooth round balls of each. Roll the balls into small puries of 10 cm in diameter. Smear the topside of each puri with a teaspoon of refined oil and sprinkle flour on it. Only the bottom of the first puri and the top surface of the last puri will be without grease. Roll out the pile of six puries with the help of little flour into a big roti about 30 cm in diameter heat a big tava or griddle stone and place the roti on this and cook slightly on both sides for approximately 1 minute. See that they do not become crisp as you put them on the tava. Remove and trim edges to form a square. Cut it length-wise into 4 equal stripes. Each stripe should be about 5 cm in width. Carefully separate layers from the strips. You will get two dozen stripes.

For filling:
Minced meat- 250 gms
Green chilly chopped - 4
Ginger garlic paste-1/2 tsp
Large onion - 1
Garam masala-1/2 tsp
Coriander powder-1/2 tsp
Cumin seeds- 1/2 tsp
Turmeric powder- a pinch
Coriander leaves, chopped - 1/4 cup
Mint leaves chopped- 1 tsp
Oil - 2 dsp
Salt - to taste

Method: Wash and drain the minced meat. Fry the ground masala in 2 dsp of oil. Add the minced meat, green chillies. Add enough salt and half a cup of water. Cover it till the meat is cooked dry. Mix with coriander leaves and mint leaves.

Make a cone at one end of the strip and fill it with the prepared filling. Fold again till you reach the end. Seal with a paste made of flour and fry them when all are ready in hot oil till crisp and golden brown on both sides. You can freeze and keep them and fry when you need till crisp. GREEN CHUTNEY


Coriander leaves- 2 cup
Mint leaves- 1 cup
Green chillies- 8
Salt- 1 tsp
Tamarind or lemon juice - 1/2 tsp


Grind all these and make a paste



Flour- 4 cups
Yeast- 2 tsp
Salt- 1 tsp
Sugar - 1/2 tsp
Lukewarm water- 1 cup
Refined oil- 2 tbsp

Dissolve yeast in a little lukewarm water and sugar. Cover and keep aside for 10 minutes or till the mixture turns frothy. Add the yeast mixture to the flour and oil and knead to smooth dough by gradually adding lukewarm water. Keep aside for 2 hours. Cover it with a wet cloth. Roll the dough out into thick chapattis. Place this pizza base on a greased baking tray. Prick with a fork to prevent it from rising in the oven. Keep it for 1 hour.

For Pizza Sauce

Tomatoes- 7
Chilli powder- 2 tsp
Ginger garlic paste- 1 tsp
Sugar- 2 tsp
Cinnamon- 1 small piece
For Toppings
Cabbage- 1/4 (grated)- 2 cups
Capsicum - 2
Chicken pieces cut into small pieces- 200 gms
Pepper and salt- a little to marinate the chicken pieces
Cheese (grated)- 200 gms


Peel the tomatoes and grind it well. Boil this with chilli powder, ginger garlic paste, sugar and cinnamon for 15 minutes and make it thick. Spread the pizza sauce over the pizza base leaving 1 cm crust around the edge. Sprinkle three fourths of the grated cheese over the sauce. Place stir-fried marinated chicken pieces (with pepper powder and salt), grated cabbage and sliced capsicum. Sprinkle the remaining cheese over the toppings.

Pre-heat the oven to 250 degree Celsius. Place the pizza on the middle of the rack of the pre-heated oven and bake for five minutes till the base is crisp and the cheese is melted.

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