2 tbsp cashew slivers

2 pinch saffron dissolved 4 tbsp

milk
2 tbsp oil
2 tbsp butter
1/2tsp salt

Take the flour on a work

surface. Make a well in the
middle. Place the yeast and sugar
in the well. Add lukewarm water,
salt, oil and egg. Then knead to
Ii?
form a smooth dough. Cover with
- a moist cloth.
The yeast will help to expand
the dough, and the dough will L
double in size in approximately 30
minutes time. t
Take lime-sized portion from g
the dough. Roll out into circles01 b
8 inch diameter. Sprinkle the

MUGHLAI H NI saffron-dissolved
surface. Sprinkle
milk on the
the nuts
0
IT
(Enriched bread with nuts)
PARANTHA INGREDIENTS:
(almonds and cashews).
Place the circles or
g'
(Rich egg paratha)
1 cup flour 'bhakarkhani' on a preheated p<
INGREDIENTS:
1 tsp yeast powder oven or grill. Bake or grill for 10 p<
1 cup flour minutesat temperatureof 180°e,
1 tsp sugar
II 6 tbsp oil Take out. Apply melted butter.
1 egg
2 eggs 2 tbsp almond slivers Serve hot. ac
water
1\

6-7 tsp oil (for frying) --

1/2tsp salt Da
M'TliC'"
Knead to a smooth and elastic
dough using oil, flour, salt and l,
I water. Cover and keep aside. ~
I Beat the eggs with a pinch of salt. '"
Keep aside. Take a lime-sized
1\

II
ball or portion from the dough.
Roll out very thin (almost paper-
thin) squares, from the dough.
II11 Pour 2 tbsp of beaten-eggs in
the middle of the prepared
ililf
square. Cover from all sides like
"Iii

!I an envelope overlapping the . ...

11
ii,
edges to seal at the middle (this
ill
will prevent the egg from leaking
out). Invert the prepared square
on a preheated tawa. Cook on
both sides using spoon-fulls of oil
at the edges. Serve hot.

70 Woman's Era 8 February (First) 2008