Delicious start to any day

INGREDIENTS:
(makes 2 portions)

Oil/ghee 2 tspn
semolina 2 & 1/2 -3 tblspn
milk 3 cups
clove x 1 
cardamon x 1
sugar/honey to taste

METHOD:

-Put a medium sized heavy bottom pot on a medium heat, pour in the oil/ghee and add the clove and cardamon.
-Cook until the cardamon starts to go brown, then remove both the spices from the oil and turn the heat down. 
-Next add the semolina to the now flavoured oil/ghee and stir continuously with a wooden spoon, for 3-5 mins, the semolina should start to become fragarent and start to lightly golden
-Now add the milk and stir continuously
-When the mix just starts to thicken remove from heat and add sugar/honey to taste and serve.
-Enjoy hot/warm.

TOP TIP:

The porridge should be like a soup consistency if it is too thick then add some more milk.
​

​Please note this dish requires deep frying and should be only made by someone who feels they can competently handle hot deep frying. The dough can be kneaded and rolled out by children, but children should not be anywhere near a hot oil pan!!
 
INGREDIENTS:

3 cups self raising flour
⅓ cup oil
8 tblspn yoghurt
¾ tspn baking powder
1 tspn sugar
Salt to taste
 
METHOD:
 
Mix all the ingredients in a high sided mixing bowl and knead into soft, but not sticky dough.
Leave to rest for about half an hour
 
Divide into small balls should make about 12-14 portions.
On a clean flat surface/or your wooden "roti" board,
Evenly roll out into "circular discs" with a rolling pin to a thickness of 3-4mm (please note these are rolled out thicker than chapati bread).
When rolled out they are not bigger than your palm.
Next deep fry them on a medium heat.
 
Deep frying:
 
Equipment:
-Medium frying pan:-
one which is bigger in diameter to your rolled out batoreys by at least 4cm (i.e. if you put your rolled batorey in the empty frying pan in the centre, then there should be about 2cm space from all sides from the edge of the batorey to the wall of the pan, therefore allowing room for the batorey to safely expand while cooking. The pan should also have a wall that is at least 5cm high so that the oil can be safely filled to 4cm of depth. Alternatively you can use a deep fryer, but as it uses up too much oil it is not my recommended choice of equipment.

-Slotted flat frying utensil

-Flat "oil draining dish"- any chosen dish lined with two leafs of disposable kitchen towel to soak up excess oil, or chip drainer, or even a cooling rack works fine.
 
 
On a medium high flame place your correct sized frying pan that can be safely filled with cooking oil to a depth of 4cm.
Once the oil has heated up, takes about 5 mins depending on your equipment.
(Check by placing your hand now and then for a couple of seconds about a span above the oil, when you feel heat on your palm coming from the oil it is ready)
Turn the heat down to a medium flame.
Using the flat slotted frying utensil gently and carefully lower one rolled out batorey into the heated oil by placing one rolled out batorey onto the utensil and lowering it into the oil.
 
Next using the flat slotted frying utensil, gently press down on top of the batorey in the centre of the batorey while gently and very slowly swivelling it around in the oil. It's kind of like a pressing and turning quarter circle anti-clockwise motion. This will encourage the batorey to puff up. Do this for about 30-40 seconds then place the utensil tip in the oil on to one side of the frying batorey and gently using the tip VERY CAREFULLY "splash" a little oil on to the top towards the centre of the batorey. This helps it puff up into a nice fluffy batorey.
Once golden, which takes about 1 -1:30 minutes depending on your heat, using the utensil CAREFULLY lift out the batorey from the oil and place on a "oil draining dish".
After few minutes they can be transfered to your serving dish.
 
Fry all the batorey as above.
Serve immediately.
 
It can be eating alone, covered with sugar (or the likes) and rolled or eaten with a savoury curry.