Some Indian Dishes from Kathy

Poori (puffy breads)

1/2 c. whole wheat flour
3/4 c. self rising flour
pinch of salt
1 tbsp. vegetable oil
1 c. very cold water (you may not need all of this)
oil for deep frying

Sift or stir together the flours and salt.  Drizzle in the vegetable oil and rub it into the flour with your fingers until it is very distributed.  Add the water, a little at a time, until just slightly soft dough forms.  Knead this a few times until it comes together. It should be the same consistency as dough for flour tortillas.
Cover and let rest for about 10 minutes.  Form into 1 inch balls and roll out into 3 to 4 inch rounds, about � to 1/8 inch thich.  Fry in very hot oil, about 30 seconds to 1 minutes per side.  The dough should puff up like small pitas, but don’t worry if it doesn’t, its still good.  Drain on paper towels and serve warm.

Cutlets

4 small potatoes, peeled and cubed
1 small onion, finely chopped
1 small hot green pepper, finely chopped
2 small tins sardines (optional)
3 tsp. curry powder
1 tsp. cayenne powder
� tsp. cumin seeds
1 egg
juice from 1/2 lime or lemon
salt to taste
bread crumbs for coating
oil for frying

Fry the onion and pepper in 1 tbsp. oil over medium heat until the onion is translucent.  Add the cumin seeds, cook 1 minute, then add curry and cayenne.  Fry 30 seconds, then remove from the heat and set aside.  Boil the potatoes until soft, drain, then add to the onion mixture with the sardines and lime juice and mash slightly.  If it is too wet, add bread crumbs to bind it together.  Form into 1 1/2 inch balls, flatten slightly, dip in egg, roll in bread crumbs, and deep
fry until golden brown.

Chicken Skewers

3-4 Boneless, skinless chicken breasts, cut into approx. 4 equal
pieces each.
1-2 cloves garlic, crushed to a paste
1/2 c. plain yogurt
1-2 TB garam masala (spice mix, can get in any Indian grocery)
1/2 tsp. cumin seeds, roasted and crushed
1 tsp turmeric (optional--for color)
1/2-1 tsp cayenne (optional)
salt to taste
fresh ground black pepper
juice from 1 lime

Sprinkle the chicken with the lime juice and salt and let sit for 20 minutes.  Mix the remaining ingredients, add the chicken and juices and marinate at least 4 hours.  Remove the chicken, skewer, and grill or broil until done.

Lamb Skewers (can also use beef)
1 1/2 lb lamb (leg or tenderloin), cut into strips about 4 inches
long, 1 inch wide, and 1/4 inch thick.
1/2 small onion, finely chopped
1 inch piece of ginger, peeled and grated
1-2 cloves garlic, crushed to a paste
1/2 c. yogurt
1-2 TB curry powder
1/2 tsp. cumin seeds, roasted and crushed
1/2 tsp. brown mustard seeds, roasted and crushed
1 cinnamon stick, cut into pieces
salt and pepper to taste
juice from one lime.

Mix all the marinade ingredients and add the lamb strips.  Marinate at least 4 hours, skewer, and grill or broil until done to taste (I like medium to medium rare, Shan likes well done).

Cabbage Varay

1/2 small green cabbage, finely chopped
1/2 onion, finely chopped
2-3 dried hot peppers, chopped
pinch mustard seeds
1 tsp. turmeric
pinch chili powder
2-3 tsp. garam masala
1/2 c. fresh grated coconut
salt to taste

Saute the onion and dried pepper in a little oil over medium-high heat for a couple of minutes, until the onion just starts to brown.  Add the mustard seeds and cabbage.  Cook, stirring, until the cabbage starts to wilt, then add all the other ingredients.  Stir and continue to cook until the cabbage is tender.  Serve as a side dish with curry and rice or poori.