NEW CAESAR-STYLE SALAD

NEW CAESAR-STYLE SALAD

Ingredients
• 3 1/2 inch thick slices French bread, cubed
• 1/4 cup lemon juice
• 1 tsp olive or vegetable oil
• 1 tsp anchovy paste
• 1 clove Elephant garlic, peeled and finely minced
• 1/4 tsp pepper
• 3 cups Bibb lettuce, torn
• 3 cups Romaine lettuce, torn
• 2 Tbsp Parmesan cheese, grated


Spray a baking sheet with aerosol cooking spray.

Sprinkle bread cubes on baking sheet; bake in a 350 F oven for 10 to 12 minutes or until toasted.

Meanwhile, in a small bowl stir together lemon juice, oil, anchovy paste, elephant garlic, and pepper.

Remove toasted bread from oven; place in a shallow bowl.

Sprinkle 2 Tbsp. of the dressing mixture over croutons; toss to coat.

In a salad bowl toss together Bibb and Romaine lettuce.

Add croutons, remaining dressing, and Parmesan cheese, toss well.
Serve.

Maki Ki Roti with Methi

Ingredients

1. 2 Cups Corn Meal ( Maki Ka Atta ) Don't confuse it with cornflour.
2. Water 1 cup
3. Oil or Butter 1 table spoon
4. Chopped Methi leaves 2 Table Spoons ( or use 2 table spoons of Dry Kasoori Methi leaves)

Instructions:

This is the famous Punjabi Roti which is quite popular in Punjab and North India

This could be a challenge to novice to prepare it..

1. Heat the water to boilig.
2. Take a mixing bowl and add the Maki ka Atta and make a well in the centre als add the SALT in it.
3. Add the boiling water in it.
4. Mix the dough with a wooden mixing spoon.
5. Also add the Methi leaves in it
6. Once it cools down knead it with hands.
7. Now rolling this into Roti is a challenge as you can not use dry flour for dusting so it will tend to stick to the surface.
8. Make a ball of the dough and try rolling it with a pin to give it a circular shape and then expand it b patting it by hands.
9. The thickness of the roti should be like a Pan Fried Pizza Base.
10. The Size should be about 6 inches in diameter.
11. Put in to a heated Tava or a fry pan and cook.
12. Turn sides when golden brown.


Serve the Maki Ki Roti with Dahi ( Yoghurt) and some ginger pickle.


Tips:

You can also make this roti plain by omiiting the Salt and the Methi Leaves. With Sarson Ka Saag normally a plain roti is used.

Hot Water is used to bind the Atta, if you use the cold water you would have difficulty kneading the dough and the Roti will tend to crumble while handling.