Mathis Recipes

Steps:

• Heat oil in a medium pot over medium. Add onion, carrots, and celery and cook, stirring, until tender, 6 to 8 minutes. Add mushrooms and cook, stirring, until tender, 8 to 10 minutes. Add tomato paste and cook, stirring, 1 minute. Add Worcestershire, bay leaf, 4 cups water, and lentils; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until lentils are tender, 30 to 35 minutes. Stir in peas; remove from heat and season with salt and pepper.
• Preheat oven to 400 degrees. Place potatoes and garlic in a medium saucepan; cover with 2 inches of cold water. Season generously with salt; bring to a boil, then reduce to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; return potatoes and garlic to pot. Add butter and milk; mash with a fork or potato masher until smooth. Season with salt and pepper.
• Transfer lentil mixture to a 2-quart baking dish. Dollop with mashed potatoes; spread evenly to edges. Transfer to a baking sheet; bake until golden and bubbling around edges, about 15 minutes. Let stand 20 minutes; serve.

Steps:

• preheat ovan to 350 F/180°C.
• mix flour, salt, milk powder, ajwain, red chili powder and baking powder.
• mix in oil and methi leaves, rubbing oil inches Add vinegar and some water, knead to stiff dough.
• leave covered for 1/2 hour. roll the dough into rounds of 1/8 inch and prick the rounds with fork.
• place these rounds in prepared baking tray which is greased with oil. bake for 15 minutes till light brown on both sides.
• remove from oven, cool and store in airtight jars.