2/3 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
1 teaspoon salt
1/4 cup ghee
2 tablespoons plain yogurt
2 teaspoons kalonji (onion seed)
Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.
Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.
2 lb minced lamb or ground beef
1 large onion, finely chopped
2 cloves garlic, grated or minced
2 red chillies, finely chopped
1 tsp black pepper, freshly ground
1 Tbsp ground coriander
salt (to taste)
ready made wonton wrappers (available at Asian food stores)
4 cloves garlic, grated or minced
a bunch of fresh mint
2 Tbsp ghee
1. Melt ghee in a frying pan. Add onions and fry until transparent.
2. Add garlic and meat and mix thoroughly to break into finely minced texture. Cook until the meat is brown.
3. Add seasonings, coriander, and chili, and continue to cook for 20 minutes adding only enough water, if any, to prevent the meat from sticking.
4. Allow the meat mixture to cool a little, and then take a wonton wrapper, and place a tsp of meat mixture into the center.
5. Fold the wonton wrapper to create a dumpling by taking the two opposite corners and sealing them with wet fingers. Then repeat with the other corners, creating a neat parcel.
6. Place the mantu in a steam. Cook for 30 minutes. Create a sauce by mixing the plain yogurt and the garlic together.
7. Assemble the dish by covering the base of a large platter with the yogurt sauce. Cover with the meat parcels, piling them on top of each other to create a mound.
8. A little sauce can be spooned over the lot, then some minced lamb or ground beef, topped with mint leaves.
2 16oz. cans of chickpeas/garbanzo beans
4 large chopped tomatoes
1 large chopped onion
3 medium chopped potatoes
2 cloves garlic
green chili and ginger paste to taste
1.5 tsp turmeric,
2 tsp garam masala,
2 tsp ground coriander,
2 tsp salt
onion seed and cumin seed to taste
2 Tbsp ghee
Melt the ghee in a large pot.
Add the onion seed and the cumin seed until they fizzle and pop (20 seconds) Add onions. Fry until lightly browned.
Add garlic, ginger, and chili. Stir fry on medium heat.
Add tomatoes. Stir fry until the oil starts to separate from the onion/tomato mixture.
Add salt, coriander, garam masal, turmeric. Stir thoroughly.
Add potato. Stir until well coated in spices.
Add the water from one chickpea can. Put the lid on the pot. Bring the pot to a boil.
Let everything simmer on a very low flame for 20 minutes with the lid on. Make sure the potato chunks are soft.
Add chickpeas to pot. Stir. Add a little more chickpea juice to the pot. Bring to a fierce boil then turn flame down to simmer the pot for roughly 15 minutes – with the lid partially on.
Add freshly chopped coriander leaf and stir.
Simmer 10 more minutes. Turn off the heat. Put the lid on. Let stand for 15 minutes.
Serve with rice or pita bread/naan.