I went to this Indian restaurant & they had this great (lentil?) soup & flat bread--recipes for either?

Indian Lentil Soup


(Tarka Dhal)


More Recipes








Ingredients





250g (9oz) split red lentils


1 1/2 tsp. ground roasted cumin seed


1/2 tsp. turmeric powder


1 tsp. grated fresh ginger root


1 medium onion


1 Soup stock cube


1 tbsp. chopped fresh cilantro


1 tsp. vegetable oil


3 cloves garlic, finely chopped


1 tsp. whole cumin seed


salt to taste





Wash 250g (9oz) split red lentils well, then drain and place in a pot with 1 1/2 tsp ground roasted cumin seed , 1/2 tsp turmeric powder,1 tsp grated fresh ginger root and about 6 cups water.





Stir, bring to a boil. Cover and cook slowly, stirring occasionally, for at least 2 ~ 3 hours.





Meanwhile, slice the onion and stir-fry with vegetable oil until the onion caramelized but not burnt) .





When the lentils are done, stir in the onions and salt to taste. Add the chopped cilantro and stir.





(This step should be done just before serving) Heat the oil in a pan and add finely chopped 3 cloves garlic. Cook for a minute, stirring, until browned, then add 1 tsp whole cumin seed and cook for a few seconds longer. Pour the oil and spices into the soup, Put on the lid to trap the aromas. Mix well before serving.





Chapati (Indian Flat Bread) Recipe


Guest Author - vandana trivedi





Ingredients


wheat flour - 2 cups


Warm milk - 1/2 cup(optional)


Plain flour - ¼ cup (to dust the chapatis)


Warm water - enough to make a soft dough





Method:


Mix the wheat flour and milk and make a soft and moist dough by slowly adding water(u don't want to get it too soft). Knead it till it looks smooth. Cove the dough and keep aside at least for 30 minutes.


Divide the dough in to 6-8 balls with the dough and dust them with the plain flour (to prevent sticking) and roll into thin flat tortilla like rounds using a rolling pin. ( keep applying plain flour in between to prevent it from sticking on to roller pin).


Heat a skillet and put the chapati and let it cook for a minute and the top looks dry then turn it over and cook on the other side till small bubbles appear and chapati starts to puff. Once cooked remove it from skillet aply some clarified butter on one side(optional) and store in a kitchen towel lined bread basket to keep them from drying.





You can use Clean Kitchen towel or flat lattle to press it gently while cooking the other side, if you like your chapaties puffed. (this might take a while to perfect the art of puffing the chapati.)





Serve the chappatis with any kind of gravy.


You can also freeze them for later use.I went to this Indian restaurant %26amp; they had this great (lentil?) soup %26amp; flat bread--recipes for either?
Here is an easy one to do. I love this in the winter. In the summer you can make it really thick (add less water) and put it in pita bread or even flour tortillas like a soft taco thing. Lentils are really good for you lots of minerals and protein.





Lentil Soup





1 T butter or olive oil


3 T finely chopped onion


2 cloves garlic, minced


1/2 cup carrots, finely chopped


melt the butter or heat the oil and saute above items, I like the onions to have some brown on them.


add 1/2 (app.) of a 10 oz. can of ROTEL original and stir in until it is heated through. Next add:


1/2 cup finely chopped fresh parsley or 6 T dried


1 t salt, add more to taste or if you use unsalted butter


1/2 t black pepper


1/4 t cumin or coriander powder


2 cups water


1/2 cup dried brown or orange lentils


Bring to a simmer, cook uncovered 45 minutes to an hour, or until the lentils are how you like them. Add more water while cooking to get it to the consistency you like.I went to this Indian restaurant %26amp; they had this great (lentil?) soup %26amp; flat bread--recipes for either?
Flat bread is easy


Flour and water to make a doughthrow it in an oven at 300m for 15 mins and let cool
Naan








This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain.





Original recipe yield:





INGREDIENTS


1 (.25 ounce) package active dry yeast


1 cup warm water


1/4 cup white sugar


3 tablespoons milk


1 egg, beaten


2 teaspoons salt


4 1/2 cups bread flour


2 teaspoons minced garlic (optional)


1/4 cup butter, melted





DIRECTIONS


1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.


2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.


3. During the second rising, preheat grill to high heat.


At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.


http://allrecipes.com/recipe/naan/detail…





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ROSE-CASHEW SKILLET NAAN (NAWABI NAAN)





1/3 cup whole toasted cashews


1/2 tsp ground cardamom


1/4 tsp baking soda


1 tbsp sugar


3/4 tsp salt


2 cups unbleached all-purpose flour


1 tsp rose water (see recipe below)


3/4 cup half and half


flour for dusting


softened butter, for brushing


5 4-inch squares silver leaf ( \xb3varak\xb2-optional)





Make the dough in a food processor: put the cashews in the work bowl and process until powdered. Add the cardamom,soda, sugar, salt, flour and rose water and process until crumbly.With the machine running, gradually all the half and half through the feed


tube in a steady stream. Process until the dough comes together and begins to clean the sides of the bowl.





Shape the dough in a smooth ball. Cover and let rest 2-4 hours.





Lightly dust your hands with flour and knead the dough briefly on a work surface. Divide into 10 portions and roll each portion between your hands to form a smooth ball. Put on a plate.





Preheat griddle over high heat for 2 minutes; reduce the heat to medium. Meanwhile, roll a ball of dough into a 4 inch oval, dusting with flour if necessary. Stretch one end of the dough by hand to create a teardrop shape. Transfer the naan to the hot griddle. Cover with a lid and cook 1 minute. Remove the lid, flip the naan with a metal spatula, and continue cooking uncovered until the bottom is specked lightly. Brush with butter while it cooks on the second side, and press the naan gently with the back of a metal spoon so the bread will puff evenly. Transfer to a plate. Repeat with the remaining dough. Put silver leaf on 5 of the naans and place alternately with the other 5 naans, slightly overlapping, in a napkin lined basket. Serve warm or at room temperature. Makes 10 naans.


http://www.recipecottage.com/indian/naan…





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Non-Leavened Whole Wheat Flat Bread (Roti)





3 cups whole wheat flour, sifted


1 TBSP. melted butter


1/2 cup warm milk


1 cup warm water or as needed


1 TBSP. sugar


1 tsp. salt





In a large bowl, combine the flour, melted butter, salt and sugar.





Make a well in the center and add warm water and milk, mixing it with the flour until a soft dough is formed.





Dust kneading board with flour; place the dough on the board and knead for ten minutes or so. Cover with plastic wrap and let rest for an hour or so. Divide the dough into three-inch balls. Flatten the dough balls into 6-7 inch circles. Cover with plastic wrap.





Heat a cast-iron skillet on medium-high heat. Place one roti on the skillet, top-side down and cook for 30 seconds or so. Turn over and cook for another minute until small air pockets emerge. Turn it over once more and cook for another minute. With a lightly-wet towel, press on the roti, forcing it to develop more air pockets. Keep the finished rotis warm in a towel as you continue to prepare other rotis.





Serve hot with vegetable or meat preparations.


http://www.netcooks.com/recipes/Breads/R…





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Missi Roti





Ingredients:


1 ¼ cup (150 g) whole wheat flour


1 tsp. red chili peppers


2 ¾ cups (250 g) besan (chickpea or gram flour)


1 tsp coriander powder (dhaniya)


3 TBSP ghee (clarified butter)


1/2 tsp cumin powder (jeera…regular cumin)


1/2 tsp black cumin or caraway seeds (kala jeera)


1 tsp. salt


1/2 tsp. ajwain (look in asian groceries, similar to thyme or caraway seeds in taste, but stronger)





Steps:


1. Mix the wheat flour and besan together.


2. Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera and ajwain.


3. Mix well.


4. Make a stiff dough.


5. Roll into small and thick rotis and roast.


6. Brush slightly with melted ghee.


7. Serve hot with Shahi Gatte.


http://en.wikipedia.org/wiki/Ajwain





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Shahi Gatte





Serves: 6-7 adults





INGREDIENTS


2 cups plus 2 TBSP plus 2 ¼ tsp. (200 gm) Besan (gram or chickpea flour)


1 tsp. coriander (Dhaniya)


2 TBSP. ghee


1 cup plus 1 TBSP and 2 ¼ tsp small curd cottage cheese (250 gm curd)


1 tsp. salt


2 tsp. oil


1 tsp. red chilly powder:


a pinch of tumeric (haldi)





METHOD


Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. coriander powder and ghee. Make a stiff dough.


Make 5-6 thin and long strips of the dough. Put these strips in boiling water and cook for 5 minutes.


Cut these gattas (noodles?) into small pieces.


Strain the curd through a strainer.


Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. coriander powder and tumeric to the curd. Mix well.


Add the gatta (noodle?) pieces.


Heat oil in a kadahi.


Put the “tadka of jeera”* (regular whole cumin fried in oil or ghee briefly and the oil and then added to the dish) and add the curd mixture. Cook it for 5-7 minutes while stirring continuously till it comes to a boil. Simmer the flame and cook for another 5-7 minutes.


Turn off the gas.


Finally put the “tadka of dried red chilly powder”* (whole dried red chilly powder fried in oil or ghee briefly and then added to the dish) . Serve it with Missi Roti and Pakori ki Kadhi.


http://recipes.bizhat.com/west_indian/sh…


http://www.recipezaar.com/9926


* http://en.wikipedia.org/wiki/Tadka
Indian Bread





4 c Flour


2 ts Baking powder


1/2 ts Salt


Water





These are from the American Indian Society Cookbook. It was published in


December 1984
In addition to this recipe, they suggest toasted or baked flat bread and that sounds like something you could achieve on your own (with your level of cooking) if you can master this soup! Have fun and Good Luck, hope this helps you out!





INGREDIENTS


3 tablespoons olive oil


1 medium head garlic


1/4 teaspoon dried basil


1 red bell pepper


2 1/2 cups dry lentils


2 (32 fluid ounce) containers chicken broth


1 1/2 large carrot, shredded


1 large onion, grated


1 cup asparagus tips


1 cup sweet peas


1/4 cup white sugar


2 tablespoons orange marmalade


2 tablespoons curry powder


1 pinch saffron


1 teaspoon kosher salt


ground black pepper to taste





DIRECTIONS


Preheat oven to 450 degrees F (230 degrees C).


Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water. Drizzle with 2 tablespoons olive oil, sprinkle with basil, cover and place on a baking sheet. Halve and seed the bell pepper, drizzle with remaining 1 tablespoon olive oil and place on the baking sheet.


Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes. Remove from oven and, when cool enough to handle, remove skin from pepper and chop. Squeeze out garlic cloves and mash together in a bowl to form a paste.


While garlic and pepper are baking, combine lentils and chicken broth in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender.


Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, adding more broth to thin if necessary. Season with sugar, marmalade, curry powder, saffron, salt and pepper. Simmer 30 minutes more, until vegetables are tender and flavors are well blended.