Curry with Roti

Ingredients:
2 cups bread flour
1 teaspoon salt
2 tablespoons vegetable oil
2/3 cups water

3/4 cups basmati rice
2 tablespoons olive oil
1 onion, finely diced
2 cloves garlic, crushed
1 inch piece fresh ginger root, shredded
1 teaspoon coriander
1 teaspoon chili powder
1 teaspoon curry powder
1/2 teaspoon garam masala
1 lb. uncooked chicken, cubed
2 tablespoons tomato paste
1/2 cup plain yogurt

Directions (Roti)
In a large bowl, sift together flour and salt. Add oil and mix with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover and set aside about 45 minutes (during which time you can make the curry).
2. Knead dough again until smooth. Divide into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour to keep from sticking.
3. Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40-50 seconds. Tiny black spots will appear when it is finished.

Directions (Curry)
1. Cook rice according to package directions.
2. In a frying pan, cook onions in vegetable oil over med-high heat until clear.
3. Add garlic, ginger, and spices. Stir.
4. Add cubed chicken and heat until cooked through..
5. Stir in tomato paste, then yoghurt.
6. Cover and let simmer 5 minutes.
7. Serve with rice and roti.

Notes:My dear friend Carolyn makes this all the time, and after making it myself, I think I will, too. It tastes SO good!!! I used brown rice instead of basmati, though I'm sure any rice would do. I made this a night I had company, and it was said that the curry tastes like it's from Bombay House, the roti, the best Indian flat bread. I quite agree. Way to go, Carolyn! Thanks for sharing such a delicious recipe.

Source:Carolyn Duede

Filipino Spring Rolls/Lumpia

Ingredients:
1 lb ground beef
2-4 carrots, grated
1/2 onion, chopped
(grated cabbage)
(fresh garlic)
soy sauce
s&p
spring roll wrappers (25-30 count)
bowl of water
oil
sweet chili sauce (Mae Ploy brand is good)

Directions:
Combine the vegetables (carrots and onion; or cabbage and onion, or all options, even shredded celery). Stir in the ground beef and knead together. Add just enough soy sauce to saturate the mixture (a little less than 1/4 cup). Flavor with salt and pepper. Place 1 to 2 tablespoons of the mixture in the spring roll wrapper in a line, and roll. Pat the folded corner with water to help it stick. After all the meat mixture and wrappers are rolled, heat oil in a large skillet over medium heat. Place spring rolls in the oil, turning when golden brown, cooking about 4 minutes each side. Serve hot with sweet chili sauce and steamed rice.

Notes:
I LOVE these spring rolls! My friend from the Philippines taught me to make them with the carrots and onion, but she said you can also make them with chopped cabbage and garlic. I also tried them with shredded celery, which turned out great. It's not an exact recipe, so add what fits your preference, and enjoy! You need to purchase the spring roll wrappers at an Asian Market, found in the freezer section. Set them on the counter before you begin making the recipe, so they can defrost. Also, 30 spring rolls is a lot, so you can freeze them in a Pyrex pan before cooking them in the oil.

Time: 30 minutes prep, 8 minutes cooking
Source: Ligaya Kuiken