Chapatis 1
Ingredients| 1/2 cup whole wheat flour |
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Make up the dough approximately 1/2-hour before you need it. Allow the
dough to rest about 10 minutes. Pinch off portion of dough to form a
ball about 1 1/2 inches in diameter. Roll ball flat on lightly
floured surface. Pat back and forth between hands until thin.
(Patting makes the chapati puff when baked.)
Cook on top of the stove on ungreased griddle until browned and
puffed. Use medium heat so the griddle does not get too hot.
Servings: 10
Also see ...
Chapatis 2
Yield: 12 Chapatis Cooking Time: 2 Minutes Each Put the flour and salt into a bowl. Add the water and mix to a stiff dough; knead well until the dough feels firm and elastic. Then place in a greased plastic bag or in grease proof paper and leave in a warm place for 30 m (Upload by user)
Yield: 12 Chapatis Cooking Time: 2 Minutes Each Put the flour and salt into a bowl. Add the water and mix to a stiff dough; knead well until the dough feels firm and elastic. Then place in a greased plastic bag or in grease proof paper and leave in a warm place for 30 m (Upload by user)
Chapatis 3
Mix flours, salt, and butter and add just enough water to make a firm dough, somewhat like a biscuit dough. Knead for 10 15 minutes the more the dough is kneaded, the lighter the bread will be. Shape the dough into a ball, cover with a sheet of plastic and let it rest for (Upload by user)
Mix flours, salt, and butter and add just enough water to make a firm dough, somewhat like a biscuit dough. Knead for 10 15 minutes the more the dough is kneaded, the lighter the bread will be. Shape the dough into a ball, cover with a sheet of plastic and let it rest for (Upload by user)
Chapatis Roti
Make up the dough approximately 1/2 hour before you need it. Allow the dough to rest about 10 minutes. Pinch off portion of dough to form a ball about 1 1/2 inches in diameter. Roll ball flat on lightly floured surface. Pat back and forth between hands until thin. (Patting m (Upload by user)
Make up the dough approximately 1/2 hour before you need it. Allow the dough to rest about 10 minutes. Pinch off portion of dough to form a ball about 1 1/2 inches in diameter. Roll ball flat on lightly floured surface. Pat back and forth between hands until thin. (Patting m (Upload by user)
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Chapatis
Mix flours, salt, and butter and add just enough water to make a firm dough, somewhat like a biscuit dough. Knead for 10 15 minutes the more the dough is kneaded, the lighter the bread will be. Shape the dough into a ball, cover with a sheet of plastic and let it rest for (Upload by user)
Mix flours, salt, and butter and add just enough water to make a firm dough, somewhat like a biscuit dough. Knead for 10 15 minutes the more the dough is kneaded, the lighter the bread will be. Shape the dough into a ball, cover with a sheet of plastic and let it rest for (Upload by user)
Chholar Dal
Cook chickpeas in water with turmeric & whole chile for about 1 hour or until they are very tender. Discard whole chiles. Add salt & cumin & remove from heat. Puree one cup of the dal mixture in a blender, adding a little water if necessary. Return to the pa (Upload by user)
Cook chickpeas in water with turmeric & whole chile for about 1 hour or until they are very tender. Discard whole chiles. Add salt & cumin & remove from heat. Puree one cup of the dal mixture in a blender, adding a little water if necessary. Return to the pa (Upload by user)
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* preferably thin egg noodles or whole wheat spaghetti GARNISH: scallion curls, opt. (Slice green part very thin lengthwise. Drop into ice water. Curls will form in about 15 minutes) Boil a large pot of water; cook pasta until al dente. While pasta is cooking, heat oil in a (Upload by user)
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Recipe by: Katherine Lockhart <[email protected]> In a large saucepan (4 quart) heat oil over medium heat. Add onion and curry powder. Cook about 3 minutes or until onion is tender. Cut chicken into bite sized pieces. Toss in the flour. Shake off any exce (Upload by user)
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With processor running, drop garlic, chilies and ginger down feed tube and process until minced. Heat oil in large Dutch oven over medium high heat. Add onions; saut&130; until brown, adding 2 tablespoons water during last minutes of cooking to prevent burning, about 1 (Upload by user)
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Clean the chicken, making sure to cut off all fat. Heat the oil, then brown the cumin seeds and cardamom. Add the Thai chile (be careful of the fumes) and cloves. Add the chopped onion, then cook until brown. Then add the tomatoes, ginger paste, garlic paste, and soy sauce. (Upload by user)
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Chicken Curry 2
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Chicken Curry Murga
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1. Cut chicken, separate legs and thighs, back and split breast. 2. Heat oil over high heat. Add onions fry till golden brown. Take care not to burn them. 3. Add garlic, ginger and tomatoes. Fry till a smooth paste. 4. Add chicken, add water, bring to a boil, add salt. Cover (Upload by user)
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: serving size pieces, : skinned 10 TB vegetable oil 6 c thinly sliced onions 2 TB finely chopped garlic 3 TB finely chopped ginger 2 cinnamon sticks 8 cardamom pods 1 TB turmeric 1 ts cayenne 2 c canned crushed tomatoes 1 TB kosher salt (Upload by user)
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Heat the oven to 350 Degrees C. Mix all of the ingredients, except the egg, almonds and raisins, together in an ungreased 2 quart casserole. Bake, uncovered, for 45 to 55 minutes or until all the liquid is absorbed and the rice is tender. Serve topped with the egg, almonds, (Upload by user)
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