*_*Chapati & Keema*_*

Hari ini tukar selera pula.....selera beralih kepada menu Indian Cuisine....ini sarapan Nur padi tadi......rasa nya petang nanti baru masak....ikut mood. Memang sejak kebelakangan ini dah jarang Nur masak, biasa beli saja....setiap hari hanya tinggal Nur berdua dengan anak Nur yang bongsu tapi hari ini lambat pula dia balik dari sekolah kerana ada aktiviti di sekolah....tinggal lah daku keseorangan....nak buat apa ya...?

Chapati
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450 grams | 1 pound | 3 cups fine wholemeal (whole-grain/wholewheat) flour or bread (high-protein) flour, sifted
1- 1 1/2 teaspoons salt
1 tablespoon ghee or cooking oil (if preferred)
250 ml | 8 fl oz | 1 cup lukewarm water

Method
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1. Set aside 75 grams / 21/2 ounces / 1/2 cup wholemeal (whole-grain wholewheat) flour or bread (high-protein) flour for use in Step 4. Place remaining flour in a mixing bowl.

2. Add salt and ghee or cooking oil (if preferred), mixing well with your fingers. Add lukewarm water all at once and knead to a firm dough. Knead for 10 minutes. The longer you knead, the lighter the dough becomes. Roll the dough into a ball and cover with a plastic wrap. Set aside for 1 hour or more, preferably overnight for a very light and supple dough.

3. Divide dough into several portions and form into 4-cm / 11/2-inch balls.

4. Dust the pastry board with the flour set aside earlier (Step 1 above). Roll out each piece into thin 0.3-cm / 1/8-inch rounds. Repeat with the remaining dough.

5. Heat a flat pan or heavy-based frying pan until very hot. Fry chapati on one side for a minute, turn it over and fry for another minute. To get light and fluffy chapati, press the sides with a clean dish towel until chapati begins to bubble.

6. Cover chapatis with tea towel to keep warm until all is done. Serve immediately with Keema.

Keema
~~~~~

2 tablespoons ghee
1 large onion, peeled, halved and finely sliced
2 cloves garlic, peeled and pounded
1/2 teaspoon finely grated, peeled ginger
1 teaspoon powdered turmeric
1 teaspoon powdered chilli
500 grams | 1 pound, 11/2 ounces minced (ground) mutton
125 ml | 4 fl oz | 1/2 cup plain yogurt
1 teaspoon garam masala
11/2 teaspoons salt
150 grams | 51/2 ounces | 2/3 cup peas
2 tablespoons chopped coriander leaves (cilantro)

Method
~~~~~~

1. Heat ghee in a pot and fry onions until soft. Stir in garlic, ginger
and fry until onions turn golden brown.

2. Add powdered turmeric and chilli. Stir for several seconds and add
minced (ground) mutton. Stir-fry until meat changes colour.

3. Add yogurt. Stir, then cover for 15 minutes. Season with garam masala and salt. Cook until meat is done. Add peas if you preffered. (option)

4. Garnish with coriander leaves (cilantro) before serving.

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*Recipe ~ adapted from Marshall Cavendish Cuisine