Poori (पूरी)

Ingredients: ( To make -4)

1. Atta (Wheat flour) - 2cups
2. Kasoori methi - 1tsp
3. Kaloongi (Mangrella, onion seed) - 1/2tsp
4. Salt to taste
5. Ghee or cooking oil - 3tsp
6. Lemon juice - 2tsp (Use Fresh lemon juice) (Optional)
7. Lukewarm water to knead as required
8. Curd (Yogurt, dahi) - 4tsp (Optional)
9. Oil for deep frying

Method:

1. Put flour in a large bowl.
2. Mix kasoori methi, kalonji, salt, lemon juice, oil.
3. Now add a little water at a time and start to mix the flour to form a dough.(you can use yogurt also)
4. Knead well till you get a uniform dough. (medium soft dough)
5. Poori dough should be harder than chapati (roti) dough. (Cover with wet cotton cloth so the dough does not dry out).
6. Divide in to a small balls and roll it out into a small circle with medium thickness.don't make it too thin else it will come out crispy, repeat for all dough.
7. Heat oil in kadhai (wok) .
8. The oil should be perfect tempetaure to get perfect pooris.
9. Drop small piece of dough (tiny bit of the dough) in to oil.if it is raises to top immediately, your poori oil is ready and you can start frying pooris.
10. Slide a rolled poori slowly in to hot oil.if it is rises to top immediately then press the poori slightly with a spoon (Poori spoon). this help them in puffing up.
11. Turn them upside down and fry from other side.( don't turn the side untill the bottom side is properly cooked i.e light golden in color.
12. Take out the pooris and place it on paper towel .
13. Serve with any sabji , dal, pickle. 

Mix raita (मिक्स रायता)

मिक्स रायता
Ingredients: (Make-3)

1. Cucumber (Kheera) - 1/4th cup Finely chopped
2. Red onion - 1/8th cup Finely chopped
3. Tomato (Tamatar) - 1/8th cup Finely chopped
4. Carrot (Gajar) - 1/8th cup Finely chopped
5. Coriander leaves - 4tsp
6. Roasted cumin -yellow mustard seeds powder - 1tsp
7. Black salt - 3-4pinchs
8. Red chilli powder - 4-5 pinchs (As per your taste)
9. Salt to taste
10. Green chilli finely chopped - 1/4tsp (As per your taste)

How to make roasted cumin and yellow mustard powder:

1. Cumin Seeds - 9tsp
2. Yellow Mustard seeds - 4tsp

Method:

1. Heat the pan or kadhai or tawa on medium flame.
2. Roast cumin seeds 2mins on medium flame.(Strring regularly)
3. Add yellow mustard seeds and roast 1 -2mins on medium flame till seeds give aroma. (Strring regularly)
4. Do not burn.
5. Cool  down completely and coarsely grind the seeds.
6. Store roasted powder in an air tight container.

Tip :- For aroma, do not refrigerate.

Raita method:

1. Take a bowl.
2. Put beaten yogurt (curd, dahi) in it.
3. Add roasted cumin and mustard powder, black salt, salt, green chilli, red chilli powder and stir.
4. Add finely chopped vegetable and 2tsp chopped coriander leaves and mix well.
5. Garnished with coriander leaves or red chilli powder or chopped vegetables.

Serve with BIRYANI, PULAO, JEERA RICE ,ROTI AND PARATHA.