Poori

(puffy Indian bread, Originally from The Book of Curries and Indian Foods)

1/3 cup all-purpose flour
1/3 cup whole-wheat flour
pinch of salt
¼ teaspoon ground cardamom
2 T. vegetable oil
about ¼ cup warm water
oil for deep frying

Sift flours and salt into a medium bowl.

Stir in cardamom and 1 T. of oil; mix in enough of the water to make a soft dough.

Knead dough five minutes on a lightly oiled surface, with a little oil rubbed into hands to prevent sticking, until dough is soft and pliable. Cover with plastic wrap and let rest for 10 minutes.

Divide dough into 8 pieces; roll into balls. Dust balls with flour and cover with damp cloth. Roll each ball out to a 3-inch round, keeping unrolled balls and finished rounds covered with a cloth.

Half-fill a deep pan or a deep-fryer with oil and heat to 375F or until a 1-inch piece of bread browns in about 50 seconds. Fry poori one at a time, turning over once, for 30-60 seconds. Keep patting top of poori gently with a slotted spoon as they cook in order to make them puff up. Serve at once.

With the poori, we had curried cauliflower and potatoes (so yummy--with coconut milk and just enough lime), keema. (Basic recipe below, although I didn't have any okra so I made it without.) and rice.

Pakistani "Lady Fingers"

(Keema)

1 pound minced lamb or beef
3-4 T of oil
4 medium onions roughly chopped
5 cloves garlic minced (or mashed with mortar and pestle)
1 inch piece of ginger, finely chopped
2 medium ripe tomatoes
Tomato paste
A sprig of fresh coriander, roughly chopped (or a sprinkling of dried)
8 oz or more of okra, “Lady Fingers” (fresh or frozen)

Dry Masala:
1 cinnamon stick
2 teaspoon ground cardamom
2 cloves
1 bay leaf
a pinch to half a teaspoon chili powder
¼ teaspoon turmeric
½ teaspoon salt
½ teaspoon garam masala
½ teaspoon cumin

Cook the meat in a medium sized sauce-pan with 3 onions, garlic, ginger and tomatoes. Add all the dry masala. Add ¼ cup water. Cover with a lid and cook on low for 15-20 minutes until the meat is cooked.

When all the water has evaporated and the color of the meat has changed to a pale brown, add the oil and let it “roast” stirring it with a wooden spoon.

Add some tomato paste to taste and coriander.

In a large pan fry the okra and the onions gently (about 4-6 minutes). Add to the meat (keema) and mix gently.

Put in a casserole dish with a lid. Serve with brown rice, naan, or poori and yogurt.