Greasy Donner Kebab

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Recipe for Chapati

9 September, 2017 - محمد عباس علي شهي | 0 Comments

Ingredients
450g/1 lb chapati flour or wholemeal plain flour
1 tsp salt
250ml/9 fl oz cold water
butter for spreading, optional
Method
Set aside 200g/7 oz of the flour and reserve for shaping the chapatis.
Place the remaining flour and salt in a deep bowl. Fill another bowl with the cold water.
Add the water to the bowl of flour, a little at a time, kneading as you go, until you have a soft, elastic dough. The longer you knead the dough the softer the chapattis will be.
Sprinkle a little of the reserved flour onto a flat surface or board. Divide the dough into eight and shape each piece into a ball. Flatten the balls slightly, then place one onto the floured board. Roll it out into a flat disc approximately 15cm (6 inches) in diameter, flouring the board when necessary.
Heat a griddle or a shallow frying pan. Lay the chapatti on the griddle or pan and cook for about 20-30 seconds or until the surface is bubbling.
Turn it over with tongs and cook the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapatti is done.
Repeat with the other seven balls, using the remaining flour to roll them out. Stack them up as they are cooked, placing a sheet of kitchen towel between each one to absorb any moisture.
Spread butter over one side, if you like.

Recipe for Tarka Dal

9 September, 2017 - محمد عباس علي شهي | 0 Comments

Ingredients
250g/9oz chana dal (yellow dried split peas), rinsed until the water runs clear
3 tbsp vegetable oil
1 tbsp cumin seeds
1 small onion, chopped
3-4 whole green chillies, pricked with a knife
2cm/¾in piece fresh ginger, peeled and cut into thin strips
3 garlic cloves, peeled and left whole
3 tomatoes
¾ tsp ground turmeric
¾ tsp garam masala
1½ tsp ground coriander
salt and freshly ground black pepper
handful chopped fresh coriander leaves
Method
Place the lentils and 900ml/1¾ pints of the water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35-40 minutes, or until the lentils are just tender, adding more water as necessary.
When the lentils have cooked through, remove the pan from the heat and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.
Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds and fry for 20-30 seconds, or until fragrant.
Add the onion, chillies and ginger and fry for 4-5 minutes, or until golden-brown.
Blend the garlic and tomatoes to a purée in a food processor. Add the purée to the pan and stir well to combine.
Add the ground spices and 100ml/3½fl oz of water to the pan and stir well to combine. Season, to taste, with salt and simmer over a medium heat for 15-20 minutes, or until the oil from the sauce has risen to the surface of the sauce.
Add the cooked lentils to the sauce and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season, to taste, with salt and freshly ground black pepper. Stir in the chopped coriander just before serving.