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Version 5 (modified by jorrit, 7 years ago) (diff)
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Mulligatawny Soup

50 ml	vegetable oil
2	big onions chopped
5	garlic cloves, chopped
1 1/2 tablespoons	garam masala
1 1/2 teaspoons	ground coriander
1 teaspoon	turmeric
1/2 teaspoon	cayenne pepper
2	bay leaves
400 g	dried red lentils
2	Chicken legs
1 cup	canned unsweetened coconut milk
3 tablespoons	fresh lemon juice
2 cups	cooked basmati rice
	Lemon wedges

Make stock of the chicken legs before starting with the rest of the recipe, when done take the meat from the bones and keep seperately.
Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes.
Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute.
Add lentils; stir until coated.
Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes.
Discard bay leaves and puree the soup with a hand blender.
stir in chicken meat, coconut mild and lemon juice.
Season to taste with salt & pepper.

	dried yeast
1 teaspoon	runny honey
45 g	ghee , or unsalted butter
250 g	strong white bread flour , plus extra for dusting
	sea salt
3 heaped tablespoons	low-fat natural yoghurt
1 tablespoon	nigella seeds

In a bowl, combine the yeast, honey and 125ml of lukewarm water, then set aside for 5 minutes, or until starting to bubble.
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.
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.
Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick.
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.