Simple Chicken Curry

Source: Julie Sahni

Chicken pieces (Legs and thighs)Remove Skin
2 large onions
2 cloves of garlic
1 inch piece of ginger root
4 black or 8 green cardamon pods
1 tablespoon turmeric
1 teaspoon cayenne pepper
2 cups chopped tomatoes
1 teaspoon cumin (or more to taste)
1 teaspoon ground coriander
2 cups chicken broth
Salt
Pepper
Fresh cilantro

Saute the onions in vegetable oil (about 1/4 cup). Cook until they
turn light brown, stirring constantly to prevent burning. Add
garlic, ginger and the spices. Continue cooking for a couple of
minutes over low heat. Do not burn.

Add chicken and cook turning to coat well with the spices. Add the
tomatoes and some chicken broth. Cover and cook until chicken is
tender. Serve with Basmati rice and sprinkle with fresh cilantro.

  Cauliflower and Potato Curry (Aloo Gobi)

1 small head of cauliflower
3 russett potatoes
1/2 cup oil
1 small onion chopped
1 clove of garlic minced
1 teaspoon cumin seeds
1 teaspoon cumin powder
2 tablespoons ground coriander
1/4 to 1 teaspoon red pepper flakes
1 teaspoon turmeric
1 to 2 teaspoons grated ginger
1 cup finely chopped tomatoes (fresh or canned)
Optional:   Add a cup of frozen peas a few minutes before serving.
Fresh chopped coriander (Same as cilantro)

Break cauliflower into about 1 1/2 inch pieces.  Peel the potatoes and
cut into 1 1/2 to 2 inch pieces

Heat the oil over medium heat and when hot add the onions and saute
until golden, add garlic and  cumin seeds. Cook for a minute or two.
Do not burn. Add the rest of the spices. Stir and add the potatoes and
the cauliflower. Toss with the spices and cook for a few minutes and
then add the grated ginger, tomatoes and chicken broth.  Cover and
simmer until the vegetables are tender. (add peas if using) Turn off heat  and add chopped
coriander (cilantro leaves)

Chapati

2 cups whole wheat flour (use soft whole wheat)
1 cup all purpose flour
salt
1 cup warm water

Extra flour for dusting rolling surface

Note:  Recipe can be adjusted. Just keep the ratio of whole wheat flour and all purpose flour at 2 to 1.

ie.  1 cup whole wheat, 1/2 cup all purpose.

Place flour in food processor and add salt. Mix well.

Slowly add warm water and process until flour forms a soft dough.
Knead in the machine for 50 to 60 seconds.  Wrap in plastic and let the
dough rest for at least 30 minutes.

Knead dough again and divide into equal size balls , approximately 20
to 24 depending on size.

Dust with flour and cover with plastic wrap to prevent drying out.

Roll each ball into a thin 7 to 8 inch circle.

Heat heavy frying pan and place chapati on pan and bake until small
brown spots appear. Flip over being careful not to puncture.  Cook of
flip side and then remove and place directly on to the gas flame. Bread
will puff up.  If you don’t have a gas burner then skip this process.

Butter Chapatis, roll and wrap in a clean tea towel and place in low
oven to keep warm while you cook the remaining Breads.

Naan

====

Source: Duvel (eGullet)

“The Naan is my standard recipe: 500 g strong bread flour, 350 g

home-made yoghurt and about 100 g Milk, 10 g salt and half a

teaspoon instant yeast. All just combined, 24h cold rise in the

fridge, divided into 80-100g pieces, rolled into balls. Slow rise

while warming up, quickly rolled out and grilled on a gas grill

(full whack, about 1 min per side). Brushed with Ghee with grated

garlic & a bit of salt, then sprinkled with cilantro.”

.

Note:  I didn’t realize that  Duvel just mixes everything together

and then puts it in the fridge for 24hours. No kneading.

So I used the same stretch and fold technique that I use for all

my breads.