Indian

Roti

2 cups of flour

1 tsp of cumin seeds

hot water

1/2 tsp salt

butter

1. Mix seeds and salt with flour
2. Add hot water gradually until you have a soft dough
3. Break the dough into 6 pieces
4. Roll the dough into round and thin roti
5. Brush melted butter over each side of roti and fry in frying pan until roti bubbles and slightly brown

Best Poppadom recipe

2 cups flour

1/2 tsp ground black pepper

1/2 tsp cumin

1/4 tsp salt

1/2 to 1 cup of water

2 cups (vegetable or canola) oil

1. Add flour, pepper, cumin and salt to a large bowl and mix well
2. Add 1/2 of water and mix together until you have a dough, add more water if necessary
3. Knead dough for a few minutes until it is smooth, wrap in plastic wrap for 30 mis
4. Cut dough into 10 pieces
5. Roll each piece in a little flour with rolling pin until it is thin and about 10-12 cms in diameter –
6. Heat the oil in a deep saucepan over a medium heat
7. Put an uncooked poppadom into the oil and fry for 2 minutes without turning the poppadom
8. Turn over the poppadom and let it fry for 30-40 seconds and then remove the cooked (slightly brown) poppadom
9. Dab the excess oil off the poppadom with paper towel and then store in tinfoil
10. Serve warm

Chicken Curry (This is unbelievably good, you need to make the paste and then freeze half of it)

Curry Paste

4 onions chopped

1 lump of ginger grated

1 whole head of Garlic chopped

4 green or red chillies chopped

zest of 2 limes or lemons

2 cups of chopped coriander or 1 Tbsp of dried coriander

1 cup of Grape seed oil or rice bran oil

3 tsp ground cumin

1 tsp coriander seed

2 tsp tumeric

1 tbsp of hoison sauce

1/2 cup crushed cashews or nuts

3 tbsps lemon juice

2 tbsp Soya sauce

2 tbsp brown sugar

1 cup of coconut milk or cream

2 chicken breasts or 3 chicken thighs chopped

1 cup of Chicken stock or 1 cup of water

1 eggplant chopped (Optional)

2 tomatoes chopped (Optional)

400g of beans (optional)

Place all curry paste ingredients in a food processor and pulse until blended
1. Add 1/2 of the curry paste to deep frying pan and gently cook for about 15 mins (Freeze the rest of the paste for another dinner)
2. Add chopped chicken pieces, cook for another 15 minutes
3. Add coconut milk or cream, stock or water, and optional ingredients, simmer for another 15 to 30 mins
4. Serve with Poppadoms or Roti or rice

Plain Naan

3 cups plain flour

1 1/2 tsp sugar

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1/4 cup milk

1/3 cup greek yoghurt

1 tbsp melted butter, plus extra

3/4 cup warm water

Toppings (optional)

poppy seeds,, cumin seeds, chilli flakes, chopped fresh coriander or mint

Turn oven onto grill
Sift flour into a bowl, then add sugar, salt, baking powder and baking soda and mix to combine
Make a well in the centre and add milk, yoghurt, butter and water, mixing to a soft, pliable dough
On floured work surface knead for 5-7 mins until smooth
Divide dough into 6-8 portions
Roll out into oblong naan shapes about 15-17 cm long
Heat a non-stick frying pan over a medium high heat
Cook each naan on one side and then place on a baking tray and brush the uncooked side with melted butter and any toppings you want
Grill naan in oven until browned and blistered
Serve warm

Plain Naan

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