Term 3 Week 6

Naan Bread
www.taste.com.au

 Makes 6

Ingredients

·       450g (3 cups) bread flour

·       2 teaspoons  instant dry yeast

·       1 teaspoon caster sugar

·       1 teaspoon salt

·       185ml (3/4 cup) warm water

·       90g (1/3 cup) greek yoghurt

·       2 tablespoons vegetable oil

·       30g ghee, melted

·       Sesame seeds, toasted or Nigela seeds.

•  Combine the flour, yeast, salt and sugar in a bowl. Mix in water, yoghurt and oil. Knead dough for 5 minutes or until smooth.
  
•   Place dough in a bowl. Cover with plastic wrap and set aside in a warm place for 1 hour or until the dough has doubled in size.
  
•   Meanwhile, preheat oven to 250oC. Preheat pizza stone for 40 minutes. Punch down dough then divide it into 6 portions.
  
•   Roll out each portions of dough on a lightly floured surface into a 12 x 20cm oval shape.
  
•  Brush with ghee and top with sesame (or Nigela) seeds. Cook for 30 minutes. Wrap in foil to keep warm. Repeat with the remaining dough.
  

 Gobi Aloo: Potato and Cauliflower Curry http://allrecipes.com.au

Serves 4

Ingredients

·       51 tablespoon vegetable oil

·       1 teaspoon cumin seeds

·       1 teaspoon crushed garlic

·       1 teaspoon chopped fresh ginger

·       2 medium potatoes, peeled  and cut into cubes

·       ½ teaspoon ground cumin

·       ½ teaspoon garam masala

·       Salt to taste

·       450g cauliflower, cut into florets

·       1 teaspoon chopped fresh coriander

•   Heat oil in a medium frypan over medium heat. Stir in the cumin seeds, garlic and ginger. Cook for about 1 minutes until garlic is lightly browned.
  
• Add the potatoes then the turmeric, paprika, cumin, garam masala, and salt. Cover and cook for 5 to 7 minutes, stirring occasionally.
  
•   Mix the cauliflower and coriander into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking for 10 minutes or until potaotes and cauliflower are tender.
  

Quick chicken curry
www.taste.com.au

Serves 4

Ingredients

·       2 tablespoons sunflower oil

·       500g skinless chicken thigh fillets, cut into 3cm pieces

·       1 onion, chopped

·       2 garlic cloves, chopped

·       2 long green chillies, seeds removed, removed, finely chopped

·       2 teaspoons finely grated ginger

·       2-3 tablespoons mild curry paste (such as tikka masala)

·       400g can chopped tomatoes

·       400ml coconut milk

·       2 tablespoons crunchy peanut butter

·       2 tablespoons chopped coriander

•   Preheat the oven to 190oC.
  
•  Heat the sunflower oil in a flameproof casserole dish over medium-high heat. Add the chicken, onion, garlic, chilli and ginger and cook, stirring, for 5 minutes or until fragrant. Season, then stir in tomato, coconut milk and peanut butter until combined. Cover and bake for 45 minutes or until chicken is cooked through and the sauce has thickened. Stir through chopped coriander.
  

Pilaf
www.taste.com.au

Serves 4

Ingredients

  1 ¾ cups (350g) Basmati rice

  20 g unsalted butter

  1 tablespoon sunflower oil

  1 small onion

  8 green cardamom pods, lightly bruised

  1 cinnamon quill

  1 teaspoon ground turmeric

  12 fresh curry leaves

•  Wash rice under cold running water to remove any starch. Drain and set aside. Heat the butter and oil in a saucepan over medium-low heat. Add the onion and cook, stirring, for 5 minutes or until softened but not coloured. Add washed rice, spices and curry leaves, and stir for 1-2 minutes until fragrant. Add 2 cups (500ml) cold water and 1 teaspoon salt, increase heat to medium-high and bring to a simmer. Reduce heat to low. Cover and cook for 20 minutes. Remove from heat and stand, without removing the lid, for 5 minutes until the liquid is absorbed and rice is cooked.
•   Fluff the rice with a fork.

Mango lassi
www.taste.com.au

Serves 8

Ingredients

  500ml milk

  250 honey-flavoured yoghurt

  500g frozen mango, chopped

•   Combine all ingredients in a blender.
•  Blend well to combine.
•  Serve.