Naan

Makes 6

Ingredients

	dried yeast
1 teaspoon	runny honey
50 g	ghee , or unsalted butter
500 g	strong white bread flour , plus extra for dusting
	salt
175 g	yoghurt
175 ml	water
1 tablespoon	nigella seeds

Directions

1. In a bowl, combine the yeast, honey and the lukewarm water, then set aside for 5 minutes, or until starting to bubble.
2. Melt the ghee or butter in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of salt in a large bowl and make a well in the middle. Pour in 1 tablespoon of the melted ghee, the yoghurt, and yeast mixture and beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands – it should be soft and sticky, so add a splash more water, if you think it needs it.
3. Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl. Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
4. Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick.
5. Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 to 6 minutes, or until cooked through, turning halfway. Brush with a little of the remaining ghee, sprinkle over a few nigella seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads. Serve with your favourite curry.

Chick Pea Curry

Ingredients

2 cans	chick peas
3 tbsp	vegetable oil
2 med	onions
1 tbsp	chopped ginger root
2 cloves	garlic
1	red peper
2	or green pepers
2 big	tomatoes
2 tsp	coriander powder
2 tsp	garam marsala
2 tbsp	lemon juice
3 tbsp	fresh coriander

Directions

1. Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
2. Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes.
3. Season the mixture with chili powder, coriander powder, garam marsala and salt; cook and stir until very hot, 2 to 3 minutes.
4. Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

Samosas

18 Servings

Ingredients

2	large potatoes, peeled
1 cup	frozen peas, thawed
2 tablespoons	vegetable oil
1/2 teaspoon	cumin seeds
1	bay leaf, crushed
2	large onions, finely chopped
500 g	ground beef
4 cloves	garlic, crushed
1 tablespoon	minced fresh ginger root
1/2 teaspoon	ground black pepper
1 1/2 teaspoons	salt
1 teaspoon	ground cumin
1 teaspoon	ground coriander
1 teaspoon	ground turmeric
1 teaspoon	chili powder
1/2 teaspoon	ground cinnamon
1/2 teaspoon	ground cardamom
2 tablespoons	chopped fresh cilantro
2 tablespoons	chopped green chile peppers
	oil for deep frying
2 packages (450 g)	phyllo dough

Directions

1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
2. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
3. Heat oil in a large, heavy saucepan over high heat.
4. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.