Another variation is the Luchi. Using the same dough as the Puri, it usually more than 2 feet across, sometimes nearly a meter in diameter. Luchis are made on festive occasions and obviously require special utensils for the oil and for retrieval. Quite light in texture, they are shallow fried, not deep fried like the Puri.
Bhaturas are one of my all time favorites. Usually thick and soft, they can be crispy too and are traditionally eaten with one of many varieties of chickpea curry. Refined flour forms the base for this bread, which is leavened with yoghurt and yeast and flavored with a little sugar and salt. After rising, the dough is rolled out and pulled from one side to make it slightly elongated, after which it is deep fried in hot oil.
Heat ghee is a pressure cooker. Add half a teaspoon of cumin seeds, cinnamon, black cardamom, black he said pepper and onion and cook until lightly browned. Add lamb and roasted red pepper and continue.
Requirements: Ooty Carrot Big -2, Milkmaid-1 cup, Sugar-11/2 cup, Cardamom Powder- 1 teaspoon, Cashew nut and Dry grapes-10 pieces, Badam Essence-Little.
Butter: Butter is a commonly used food item in most of the households. Delicious and creamy butter is prepared from buttermilk which is also a by product of milk.
Kicharee is a medicinal meal and was used traditionally to bring very sick people back to health. You may eat this special dish whenever you are recovering from an illness.