World Famous Recipes

INGREDIENTS:

2 cups all-purpose flour

1/4 teaspoon salt

2/3 cup water

1/4 cup white sugar

1 tablespoon vegetable oil

DIRECTIONS:

In a large bowl, stir together flour, salt and water until a soft dough is

formed. Turn dough out onto a lightly floured surface and knead briefly.

Divide dough into golf ball size pieces and cover with a damp cloth or

plastic wrap.

Select a ball of dough and roll out until very thin but not torn. Sprinkle

lightly and evenly with sugar. Fold up dough into a small square and roll

out again until thin.

Heat a lightly oiled griddle over medium heat. Place the rolled dough onto the pan and cook for 1/2 to 1 minute on each side until golden. Serve immediately. Repeat until all dough balls have been rolled and cooked.

Indian Chicken Curry (Carole’s Yellow Cottage Bed & Breakfast)

Ingredients:

1/2 cup butter or olive oil

2 large onions

3 whole cardamom (1 tsp. grated)

1 1″ stick cinnamon (1/2 tsp. ground)

2 minced garlic cloves

1 tsp ginger

1 Tbsp cumin

3 1/2-4 lb chicken, cut up

1 Tbsp curry

1 tsp coriander

1 tsp turmeric

1/2 tsp Tabasco

3/4 cup water

2 tomatoes, peeled and chopped

Saute chopped onions and garlic in butter or oil; add spices, tomato and water. Simmer, then pour over chicken and cook for 1 3/4 hours on top of stove in covered pan. Just before serving, salt to taste. Serve over rice. Serves 6.

Indian-Style Chicken with Ginger and Curry

1 cup chopped onion
1/4 cup nonfat Italian dressing
1 tablespoon chopped peeled fresh ginger
3/4 teaspoon dried crushed red pepper
1/2 teaspoon curry powder
1/2 teaspoon ground turmeric
4 skinless boneless chicken breast halves

1 tablespoon olive oil
1/2 cup canned low-salt chicken broth
Plain nonfat yogurt (optional)

Mix first 6 ingredients in a 8×8x2-inch glass baking dish. Add chicken;
turn to coat with marinade. Cover and refrigerate at least 2 hours and
up to 1 day.

Remove the chicken from the marinade and reserve marinade. Pat the
chicken dry and sprinkle with salt and pepper. Heat the olive oil in a
heavy large skillet over medium-high heat. Add the chicken to the
skillet and saute until brown, about 3 minutes per side. Add reserved
marinade and chicken broth and bring to a boil. Reduce heat to
medium-low and simmer uncovered until chicken is cooked through, turning
occasionally, about 6 minutes. Transfer chicken and sauce to platter.
Serve with yogurt, if desired.

Suggested side dish: White rice topped with wilted spinach.

Serves 4.
Chicken Curry Recipe

Indian Savory Pancake Recipe

Posted for the Pancake Recipes Carnival of the Recipes

This is a delicious savory pancake recipe served with Indian meals as a bread alternative. 

    Ingredients

140g/5oz/ chickpea flour, sifted
½ tsp salt
½ tsp cayenne pepper
½ tsp ajwain seeds
1 small red onion, very finely chopped
4 fresh hot green chillies, very finely chopped
5 garlic cloves, peeled and very finely chopped
2 tbsp very finely chopped, fresh green coriander
about 3 tbsp vegtable oil

Method

1. Put the chickpea flour into a large mixing bowl. Slowly add 250ml/9fl oz water, mixing with a wooden spoon to make a smooth batter. Add the salt, cayenne pepper, ajwain seeds, onion, ginger, chillies, garlic and coriander. Stir and set aside for 15 minutes.
2. Smear a large, wide, non-stick frying-pan with 1 tsp of the oil and set over a lowish heat. When very hot, stir the batter and pour about 55ml/2fl oz on to the centre of the pan. Quickly tilt the pan in all directions as you would for a crêpe, spreading the batter to make an 18-19cm/7-7½in pancake.
3. Cover and cook for 3 minutes or until the pancake is reddish-brown at the bottom. Dribble another tsp of oil around the edges of the pancake. Turn the pancake over and cook, uncovered, for a further minute or until golden. Remove from the heat and keep covered between 2 plates. Repeat with the remaining batter. Always remember to stir the batter before you use it. (leftover batter may be covered, refrigerated and re-used