Combine all the ingredients except the all purpose flour in a large mixing dish. Let it sit for a couple of minutes.
Start kneading. Add in a little water if its dry. If you added too much water, use the all purpose flour to balance it out. Have fun. A little more water and little more flour. Try to understand the secret of life by playing this game.
Rub a little oil on the dough and a container. Let the dough rest till it doubles in size.
Shape into dinner rolls and let them rest for about 40-50 minutes. They will almost double in size.
Milk wash is highly recommended before plopping it into the preheated oven for about 30 minutes at 170C.
Brush a little butter when you get the rolls out.
Enjoy. The millet will become tiny crispy balls and add to the texture of the bread.
But with covid on, we have not been to a restaurant in over a year. So decided to set it up at home. I did not wish to buy anything extra for this and used the setup available at home.
Super Heated Cast Iron Tawa.
An old towel.
The platter consists of the following:
Iceberg Lettuce washed and dried. This is the first layer on the hot tawa.
Cauliflower, carrots and bell peppers cooked in butter with dried herbs. Simply mix them all and cook covered on low heat for about 10-12 minutes.
Boneless chicken thighs, marinated in curd, lemon juice, chilly powder, turmeric and salt. Saute in mustard oil for 3-4 minutes and then cook on low heat covered for about 10 minutes. Open and dry it up on high heat.
Rice cooked in butter with some spices..
Some sago papad.
After plating everything, add a little ghee to the hot pan to get the smoke effect. I was very conservative in adding this ghee because I was planning on serving in my living room and did not want to fill it up with smoke.
Plate everything on the hot pan while its on the stove.
Setup the serving area on the floor. Spread out a newspaper and keep a folded towel on top of it.
Keep the hot pan on this.
This will keep the setup safe especially if you are serving the food for your kids. The focus should be on the food and not if someone is gonna get burnt.
Moisture is the biggest enemy when it comes to frying and messing up the kitchen. Eliminate it and you will be able to enjoy the chicken without the headache of clean up.
The key ingrediants are:
Chicken, cut into bite sized pieces.
I wash the chicken and let it sit in a colander so it can air dry for about 20-30 minutes.
Prepare a spice mix. I mixed together powdered pepper, kabab chinni (Piper Cubeba, as its very close to All Spice), dried herbs, paprika and salt. Do not add any liquids like vinegar, lemon juice or soy sauce. Using a spoon, stir these dry powders along with the chicken. Then sprinkle in corn flour. Mix using the spoon. Do not use your fingers. There must be enough to coat the chicken pieces. Leave it alone for at least 20-30 minutes.
Heat oil. Put pieces one at a time. Fry till they get a golden color.
Coat fish with flour, salt and pepper. The flour must be sprinkled on top and not moved. This prevents the formation of lumps. Pan fry.
Roast bell peppers on an open flame. Put them in a dish when they are still very hot and cover. The burnt skin is peeled off. Warm some walnuts in a pan. The keyword is warm. Make a paste of the walnuts, roasted peppers, olive oil and salt.