• In a medium bowl, mix the oil into the atta and salt until crumbly. Add 1/4 cup of water and mix until combined. If more water is needed, slowly add more – a teaspoon at a time – careful not to add too much. You want the dough to come together and be elastic-y but not sticky! For this recipe, no need to knead or rest the dough.
• Working quickly, make small, 1-inch balls (just shy of a golf ball) and set aside, covered. When all balls have been made, begin rolling them out to 1/8 of an inch thick with a rolling pin, carefully making them as round as possible, without too much fussing. Keep them aside until all the balls are rolled out.
• In a heavy-bottomed pot good for deep frying, add sunflower oil until it is about 1/2 inch deep. When very hot (when one small bit of dough floats, it's hot enough), carefully slide in your first poori, holding one side and allowing it to slip into the hot oil. It should float and within seconds, it should begin to poof up and brown on the underside. Spooning a tad of oil on top will also help it to poof up. As soon as it poofs up, use tongs to flip it over and allow it to brown for a second or two. Remove poori with tongs and allow to cool on a paper towel-lined plate. Repeat for remaining discs of dough.
• In Hyderabad, Nani most often serves these for breakfast along with aloo curry (potato curry), but our second favorite combo is channa masala (chick pea curry). It's also delicious with simple scrambled eggs.

• Wash the okra well in advance so that it is DRY as a bone before you roast it (or dry it with clean kitchen towels), lest you end up with mushy okra (we promise you don't want that).
• Preheat oven to 410F (210c).
• Trim the ends off the okra, and chop any outlier huge ones into 2 small logs for more even cooking.
• In a large baking dish or pan, toss the okra with enough olive oil to coat well (but not too much), and salt to taste.
• Cook the okra for about 45 minutes, tossing every 10-15 minutes for even cooking.  Add a bit of olive oil if they appear to dry out. It’s done when they brown slightly.
• Serve with chaat masala.  It’s that simple and delicious.

Prep

• Boil potatoes in salted water until about 90% cooked. Drain, and when cool to the touch, remove skins and chop into bite-sized pieces. Keep aside, uncovered to cool off and dry out a bit.
• Meanwhile, prep all other ingredients: dry spices into one small bowl, kasuri methi in another.

Cook

• Set a medium-sized skillet pan to medium heat. When hot, add the ghee and allow to melt, swirling in the pan. Add the cumin seeds and swirl to coat. When fragrant and about to sputter (could be less than 1 minute) add ginger-garlic paste and chilis.
• Continue to cook about 1 minute until it smells of nice cooked garlic, then reduce the heat and add dry spices (turmeric, coriander, cumin, chili powder).
• As you add the kasuri methi to the pan, rub it between your palms or fingertips to ground it a bit more. Stir and cook for a minute and enjoy that lovely fragrance.
• Add 2 tbps of water and continue to cook, melding the flavors. If it begins to stick, add a bit more water. After a couple of minutes, it should thicken. Add potatoes and salt, stir to coat, cover, and cook for another few minutes, covered and over low heat. The potatoes should take on the flavoring, but not get mushy

Enjoy

• Enjoy with poori, or chapati, or with dal and rice. No wrong answers here, just deliciousness.

Prerequisite

• Easiest is rice from the prior day, kept in the fridge. To quickly cool fresh rice, spread it out on a cookie sheet or large tray uncovered.

Prep

• Reconstitute dried coconut by adding a bit of boiling water (start with ~1/3 cup) and set aside. Have remaining ingredients ready to throw into the pot very quickly.
• Set a large skillet pan to medium heat. When hot, add 1/2 tsp of ghee. Once it melts, add cashews and stir to combine. Cook for just a few minutes, stirring frequently, until golden brown. Remove from pan, putting into a small bowl to add back later.
• Return the same large skillet to medium heat and add the remaining ghee. When melted, add mustard seeds. Shake the pan a bit, then cover. In a minute or two, mustard seeds will pop. Reduce heat to low and add curry leaves and red chili, being careful of their momentary sputter.
• Add cooled rice, breaking it up with your hands as you do (if it's not already broken up!). Stir to coat, and cook for 3 minutes. Then add coconut, salt and cashews and stir to combine, continuing to cook until heated through. Taste and add salt if needed.

Enjoy

• Enjoy with your favorite dal or curry or just by itself cuz it's that delicious. 🙂

• Prep: Cut a piece of parchment paper or grease a cookie sheet or other flat platter.
• Cook: In a thick-bottomed pan, mix coconut, sugar, milk & ghee. Cook on medium heat, stirring constantly.

  When the mixture begins pulling away from the sides of the pan (5-10 minutes depending on the size of your pan and your heat source), add the cardamom (and rose essence if using). Continue cooking until the mixture comes together into one lump. Avoid overcooking, lest it becomes too dry.
• Set: Pour it on the ghee-greased platter and press it down with a spatula until it starts hardening.

  When it's set a bit and is cool to the touch, cut into diamonds. A large knife is usually sufficient but you may want to try a pizza cutter.