| keema curry |
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| 300gm minced meat 2 garlic 1 cm ginger 1/2 tsp salt 1/2 tsp termeric powder boil & all together for 15 mins with little water |
| ingredients 2 tbs meat curry powder 2 large onion chopped a few curry leaf 100-150 gm potato (cubes) or frozen veg |
| spice to fry 1tbs ghee or oil 1 cinnamon stick 3 cloves 2 chunk star anise 2 to 3 cardamon |
| 1. fry spices add the onions, add the potato cook (veg) 2. add the curry powder, add a little water add the cooked meat, cook for and another 10 mins until thick. once oil comes means cooked serve with chapati. |
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| chapati |
| 50g Flour 450g wheat flour 5g salt 30g wheat or rice flour (for dusting) 400ml luka water 1tsp yogrut |
| 1. sieve both flour and salt 2. pour hot water and mix douth, rest for 10 mins 3. dust the board w some flour and roll into 15 cm diameter 4. heat griddle cook the chapatis 1 min each side then turen over the wok until it puffy serve w curry. 1 side 1 min each and turn ovrt again and press w dry towel the edge of the side |
| VADAI (masala vadai) |
| 125g chick pea 1 large onion 1/2 tsp salt a few curry leaf oil for deep frying |
| 1. saok chick pea for no more than 2hrs 2. drain water and gtind to a coarse paste 3. add in all the ingredients and mix well 4. take a tbls of the mixture and make into a small ball and flatten it like a disc deep fry and serve |
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