Thursday, 26 May 2016

Chicken Curry

1 Medium Or Small Sized Chicken
3 Small Onions
1 Teaspoon Of Ginger
Half A Garlic
Half A Tomato
2 Green Chillies
1 Tablespoon Of Salt
1 Tablespoon Of Mixed Basar (Chilly Powder)
1 Heaped Teaspoon Of Mixed Masala
1 Heaped Teaspoon Crushed Coriander
1 Teaspoon Fenugreek Leaves
Fresh Coriander To Garnish.,Fry onions garlic and ginger for bout 20 min till onions brown add the chillies and fenugreek cook for 5 mins add tomatoes and chilli powder add a little water if needed fry for a further 5 minutes then add meat stir on high heat til meat sealed now add rest of spices and keep stirring til fragrant now add enough water to cover the meat cook til meat is tender and garnish with fresh coriander enjoy
for the homemade nan
4 cups all purpose flour
1 tsp baking powder

1 egg - beaten
6 Tbsp plain yogurt
3 Tbsp butter or ghee
1 Cup milk
1 Tbsp poppy seeds
Salt to taste,Sift flour, baking powder or baking soda and salt together in a bowl.
Stir in egg, yogurt and 2 tablespoons of the butter.
Gradually stir in enough milk to make a soft dough.
Cover with a damp cloth and place in a warm place for 2 hours.
Preheat oven to 400 degrees F (205 C) Knead dough on a floured surface for 2 or 3 minutes until smooth.
Divide into 8 pieces Roll each piece into a ball then into ovals about 6 inches long.
If you must use a baking sheet, grease it and brush the underside of the bread with water.
Brush the other side with butter and sprinkle poppy seeds .
Bake 6 to 10 minutes until puffy and golden brown.

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