Wednesday, 14 May 2014

印度煎饼 & Dhal curry ~ Indian Flatbread ( Roti Canai ) & Dhal Curry




 
 
食谱取自 : My Kitchen Snippets

印度煎饼

材料:
面粉 500g
300ml  
鸡蛋 1
1 茶匙
炼奶  2汤匙
奶油  1汤匙
少许粟米油
 
做法
1.将盐和炼奶加入装有水的碗里,搅拌均匀。加入鸡蛋。然后再加入面粉,混合均匀,揉搓直光滑面团。休面30分钟。
 
 2.把面团分割成 10 ~ 11粒的小面团。抹上牛油放入涂满牛油的盒子里。休面最少4个小时或隔夜。 1
~ 1 / picture 1 ~

3.倒少许油在桌面上,然后甩开直薄片(我用手拉开),越薄越好 。然后对折成四方形。( 可涂少许的油在手上) 2

                 

~ 2 / picture 2 ~
4 平底锅里烧热少许的粟米油,以小火煎烘两面至熟,即可。 3
                
~ 3 / picture 3 ~

食谱取自: Nasi Lemak Lover
( 我做了少许更改 )

Dhal Curry

材料:
Dhal 250g ( 浸软 )
小葱头 3  切片)
蒜头  3  切片)
蕃茄  1 切小块)
马玲薯  1  切小块)
红箩卜   1 切小块
咖喱叶 1
辣椒干  2 ~ 3条(浸软,去籽
  1.5L
黄姜粉   1汤匙
印度香料(小茴香,芥菜籽。。
盐适量
 
做法
1.煮滚1.5L水,加入浸软的dhal , 以中小火煮20分钟。
 
2.锅里烧热油 ,爆香小葱头片,印度香料和蒜头片。
 
3.加入咖喱叶,翻炒片刻。
 
4.蕃茄,马玲薯,红箩卜块和炒香的香料加入(1)里。然后加入黄姜粉。 4
                 
~ 4 / picture 4 ~

5.文火煮1小时,或煮至dhal.
 
Recipe source : My Kitchen Snippets
Indian Flatbread / Roti Canai

Ingredients:
500g flour
300ml water
1 egg
1 tsp salt
2 tbsp condensed milk
1 tbsp margarine
some vegetable oil 
 
 
Method :
1. Dissolve salt and condensed milk in water. Beat in the egg. Add in the egg mixture to the flour, mix and knead until it forms into smooth soft dough. Leave it to rest for 30 minutes.
 
2. Divide the dough into 10-11 pieces. Roll it into balls and rub margarine over each ball. Keep the dough balls in a container and leave it to rest for at least 4 hours ( overnight will be better ) . ( Picture 1 )
 
3. Grease the work table with some vegetable oil. Press and flatten the balls of dough with your palm. Spread a bit of oil on the flatten dough. With your palm and fingers, pull and stretch out dough as thin as possible. Be careful not to tear it especially in the middle because the tear will grow bigger as your stretch. Oil the dough and hands as you go along.Set it aside to rest for half an hour. I made it into square shape  . ( Picture 2 )
 
4. Heat up a non-stick pan with a bit of oil. Lightly flatten the dough again with your fingers and place the dough over low heat pan. Cook slowly on one side until golden brown, turn over the dough and cook over the other side until golden brown. Serve warm with dhal curry .  ( Picture 3 )
 
Recipe source : Nasi Lemak Lover
( with minor adjustment )

Dhal Curry

Ingredients :
Dhal 250g (soaked for 2hours or more)
shallot 3 ( sliced )
garlic 3 ( sliced )
tomato 1 ( cubed )
potato 1 ( cubed )
carrot 1 ( cubed )
curry leaves 1 stalk
dried chillies 2 ~ 3 ( soaked and seeded )
water 1.5l
turmeric powder 1tbsp
mixed Indian herbs (mustard seeds, cumin seeds &etc)- easily found in Indian grocery shop
salt to taste
 
Method :
1. Bring 1.5l water to boil , add in dhal and cook at medium-low heat for 20 minutes .
 
2. Heat oil in a wok, add in shallot, mixed Indian herbs and garlic, stir fry till fragrant
 
3. Add in curry leaves, stir fry for a while .
 
4. Add the rest of tomato, potato , carrot and fried herbs into the dhal mixture follow by turmeric powder. ( Picture 4 )
 
5. Simmer for 1 hour or until dhal is soft.
 
 
 
I am submitting this post to Asian Food Fest : Indian Subcontinent ~ May 2014 , hosted by Chef and Sommelier .