Indian Flat Breads (Puri)

Oh!!! I love puris- decided not to go to the gym last night and instead treated myself to delicious traditional Indian meal - Roasted Egg Plant, cabbage and peas , raita, pickled onion and home made puris.

 

What you need to make the puris

 

4-5 cups of whole meal flour

1-2 cups of water

1 tsp of salt

Oil for frying

A rolling pin

and lots of patience

 

 

To make the dough take a large bowl add the flour, water and salt and knead until it forms a tight douch - you will have to use your own judgement and add or water or flour as you go.

 

Once the dough is ready tear them into small balls and roll them out with rolling pin and fry them in very hot oil for 2 seconds on each side.

 

Make sure the oil is very hot or else your puris will be very greasy.

 

Serve them hot.

 

Nice!!

Curried cabbage and peas

My home made chaapathi

Chapati, Raita, Green Chilli Pickle and curried cabbage and peas

Curried Cabbage and Peas

Raita with Radish, cucumber and onions

This is a very traditional dish which is made in almost every Indian Maru ( are people who originate from Rajasthan) household. I had mine with home made chapatti, raita and chilli pickle. My European friends like it as a side with grilled chicken breast and some salad. It is delicious as a stuffing in a pitta bread too. Use your imagination.

1/2 cabbage chopped into this strands

1 cup of frozen peas

1 table spoon of vegetable oil

a chunk of fresh ginger grated

1/2 green chill ( fresh)

2 tsp of whole cumin seeds

1 bay leaf

3 tsp of curry powder

salt to taste

half a lime or lemon

Take a large pan and add the oil

Once hot add the bay leaf , cumin seeds followed by the ginger and green chillies

Followed by the cabbage

Now add the salt and the curry powder and cover the pan on a low heat and let it cook for 15-20 minutes

There after add the peas and squeeze the lime juice and give it a good mix cooking it for a further 5 mins

That is it - Ready to serve

I hope this is good enough for people who were asking me for traditional Indian recipes.

Chicken Butter Masala

Diced Chicken Breast dusted with flour and pan fried, onion, garlic, ginger, chillies all cooked in hot oil with chili powder, mango powder, coriander, cumin seeds and can of chopped tomatoes. Left to simmer until dark red in colour and the oil starts floating on the side ( 10-12 mins). The browned chicken is then added to the mixture with some roasted cahewnut paste and double creme. This is then left to simmer for 10-15 mins and garnished with crushed pistachios and fresh coriander leaves. Serve it hot with nan bread, rice and pickled onions. Better than a take away!!