Vindaloo
(from Company's Coming
- Dinners of the World, pg. 91)
This is usually a very hot meat dish so heap up the spoon of cayenne if you dare!
| Pork stew meat, in cubes Vinegar Cooking oil Curry powder Granulated sugar Salt Cayenne pepper |
4 1/4 lbs. 1 1/4 lbs. 1/3 cup 3 tbsp. 4 tsp. 4 tsp. 3/4 tsp. |
2 kg 275 mL 75 mL 50 mL 20 mL 20 mL 4 mL |
Combine all ingredients together in large saucepan. Cover. Bring to a boil. Boil slowly until tender, about 1 1/2 hours. Add boiling water in small amounts as needed.
Serves 8.
Chapati
(from Company's Coming
- Dinners of the World, pg. 93)
An East Indian bread served with meals. It is not usually eaten at the same time as rice or potatoes.
| Whole wheat flour Salt Water Butter or margarine, melted |
3 cups 1 tsp. 1 1/8 cup 1/4 cup. |
700 mL 5 mL 250 mL 60 mL |
Measure flour and salt into bowl. Mix. Add water. Stir together to make firm dough. Add a bit more water if needed. Knead on lightly floured surface until smooth and not too dry. Cover with plastic wrap. Let stand 30 minutes. Roll in cylander shape. Mark, and then cut into 16 pieces. Form each into a patty then roll out very thin. Roll out all 16 pieces before cooking. They cook too fast to roll them while cooking.
To cook, heat frying pan medium-hot. Place one chapati in pan. Press around the edges to make more bubbles form. Brown spots will appear on the underside. Turn. When brown spots have appeared on the second side remove to a tray.
Brush with melted butter. Keep warm by covering with a towel or hold in 225F (140C) oven while frying remaining rounds.
Makes 16.
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This Recipe is ©Company's Coming Publishing Limited. Used with permission.