Rice

Rice – 1cup

Water- 3 cup

1. Rinse the rice nicely.
2. Soak the rice for ½ hr.

Cooking in  pressure cooker

3. In the cooker add the water and rice, close the lid.
4. Once the steam comes out of the vent, place the weight on the top of the vent.
5. When the cooker whistles thrice, switch off the stove.
6. Wait till the steam release.
7. Remove the weight and open the cooker lid and ready to serve.

Cooking directly in the pot

8. Take a pot and boil the water.
9. Now add the rice and close the lid half.
10. When all the water is absorbed by the rice, switch off the stove and close it fully and leave it for 10 mints.
11. Now it is ready to serve.

Cooking in electric cooker

12. Put the washed rice in to the rice cooker and pour water.
13. For every 1 cup of rice add 2 cups of water.
14. Now plug in the rice cooker and switch on the light.
15. When the light is switched to down button, now switch off the rice cooker.
16. Now it is ready to serve.

Chappati/paratha

• whole wheat flour – 2 cups(Gehu atta)
• Salt – ½ tsp
• Water – as required
• Flour – some (to rolling)
• Ghee or Oil – As required

1.     To make dough refer chappati batter.

2.     Divide into small ball size portions, depending on size of roti/parathas required.

3.     Heat griddle, while rolling one parathas, 
using dry flour for dusting.

4.     Roast on one side first, flip and brown other side.

5.     Now with the help of tongs, lift the roti and
 toast on both side over a direct flame 
everywhere for a few seconds until it puffs up.

or

6.     Use a kitchen brush to add minimum oil to parathas on both sides.
 Roast to golden brown, take off fire.

7.Serve hot

Phulkas.

Chappati/paratha Batter

• whole wheat flour – 2 cups(gehu atta)
• Salt – ½ tsp
• Water – as required

1. In a big bowl take the wheat flour and salt and mix well with fingers.
2. Add a little water at a time and mix to bind the dough loosely.
3. Now use both hands and knead the dough till soft, elastic, texture is obtained.
4. Cover with a moist muslin cloth and keep for 10 minutes at least before using.
5. If made many hours ahead

 or

6. If stored in refrigerator, take care to cover well or wrap in clingfilm to keep the texture same.
7. Now you can make chappaties or phulkas, paraths etc.
8. This dough will make about 15 thin phulkas.