3 Weeks Appointment Today

[Tammy483 162]

Congratulations and don't it feel good! LOL!

Thank you!! Yes it does

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[berniec 166]

I'm not sure of the carb and fat content though.. I just went with it bcoz my doc said I could. But I'm glad you like it' date=' if you need recipes let me know

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I would love a recipe. There's a roti restaurant in my area but the food isn't that great.

[Tammy483 162]

I would love a recipe. There's a roti restaurant in my area but the food isn't that great.

Whole Wheat Flour (Chapati Flour) – 2 cups

Salt – 1/2 tsp (optional)

Oil – 4 tsp (sun flower is best)

Warm Water – 3/4 cup

All-purpose flour

Chapatti flour – for rolling and dusting

Method:

1. In a large mixing bowl, mix Chapati Flour and Salt well.

2. Add Oil and mix until all lumps are gone.

3. Add Warm Water a little at a time to form a medium soft dough ball. Do not overwork the dough.

4. Add few drops of Oil and coat the dough ball. Cover and let it rest for 15 minutes.

5. Heat Tawa or skillet on medium heat.

6. Knead the dough once and divide into golf ball size balls.

7. Dip one ball into the All-purpose flour to coat and roll it out into a thin disc. Keep dipping the rotli into the dry flour to prevent it from sticking to the rolling surface.

8. shake or rub off excess flour from the rotli and place it onto the hot tawa.

9. Flip to the other side once you see bubbles appear on the surface. Allow it to cook for 10-15 seconds.

10. Increase the stove heat to High, gently pick the rotli up with tongs, remove the tawa off of the flame, flip the roti over and place onto an open flame.

11. The rotli should balloon up. Flip it over and cook on the other side.

12. Place the cooked rotli into an insulated container and smear it with Ghee or clarified butter and repeat the process for the remaining dough. You can skip the ghee or clarified butter completely for a healthier roti. Or just use a small bit.

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[Tammy483 162]

Oh and you can store the dough in the fridge overnight. And if you want to store it longer it goes into the freezer for up to two weeks. Healthier is to make small fresh portions everyday.

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[FinerWoman 90]

It's a flat bread' date=' wheat dough kneaded with Water and salt, and then cooked on a pan. 5-6 inches in diameter. You can google it, it's called a ROTI. Plus curry made out of black eyes peas, garlic and onions.. Very easy to make and tastes good.

I could eat half of the Roti and about 3 teaspoons of the curry.

I was told I could eat anything, as long as I stuck to healthy food, even rice, but just a tablespoon. He also told me a could occasionally drink a glass of red wine. I'm not asked to do Protein supplements.

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I love Indian food it's my favorite Gay Lords in Chicago is the best!

[FinerWoman 90]

Whole Wheat Flour (Chapati Flour) – 2 cups

Salt – 1/2 tsp (optional)

Oil – 4 tsp (sun flower is best)

Warm Water – 3/4 cup

All-purpose flour

Chapatti flour – for rolling and dusting

Method:

1. In a large mixing bowl' date=' mix Chapati Flour and Salt well.

2. Add Oil and mix until all lumps are gone.

3. Add Warm Water a little at a time to form a medium soft dough ball. Do not overwork the dough.

4. Add few drops of Oil and coat the dough ball. Cover and let it rest for 15 minutes.

5. Heat Tawa or skillet on medium heat.

6. Knead the dough once and divide into golf ball size balls.

7. Dip one ball into the All-purpose flour to coat and roll it out into a thin disc. Keep dipping the rotli into the dry flour to prevent it from sticking to the rolling surface.

8. shake or rub off excess flour from the rotli and place it onto the hot tawa.

9. Flip to the other side once you see bubbles appear on the surface. Allow it to cook for 10-15 seconds.

10. Increase the stove heat to High, gently pick the rotli up with tongs, remove the tawa off of the flame, flip the roti over and place onto an open flame.

11. The rotli should balloon up. Flip it over and cook on the other side.

12. Place the cooked rotli into an insulated container and smear it with Ghee or clarified butter and repeat the process for the remaining dough. You can skip the ghee or clarified butter completely for a healthier roti. Or just use a small bit.

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Thank you!

[berniec 166]

Thanks so much. Do you have any curry anything recipes?

[Tammy483 162]

Thanks so much. Do you have any curry anything recipes?

What kind of curry?

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[pointer 92]

You should only use blue mountain or grace for curry.

[kizzy 99]

West Indian curry and Indian curry is not the same thing Westindian buy there curry ready made but indians make there from sctratch while cooking. I'm west indian and also a chef Grace has the best ready made curry

Indian chicken curry easy Recipe

Ingredients

3 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

3 tablespoons curry powder

1 teaspoon ground cinnamon

1 teaspoon paprika

1 bay leaf

1/2 teaspoon grated fresh ginger root

1/2 teaspoon white sugar

salt to taste

2 skinless, boneless chicken breast halves - cut into bite-size pieces

1 tablespoon Tomato paste

1 cup plain yogurt

3/4 cup coconut milk

1/2 lemon, juiced

1/2 teaspoon cayenne pepper

Directions

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

[berniec 166]

West Indian curry and Indian curry is not the same thing Westindian buy there curry ready made but indians make there from sctratch while cooking. I'm west indian and also a chef Grace has the best ready made curry

Indian chicken curry easy Recipe

Ingredients

3 tablespoons olive oil

1 small onion' date=' chopped

2 cloves garlic, minced

3 tablespoons curry powder

1 teaspoon ground cinnamon

1 teaspoon paprika

1 bay leaf

1/2 teaspoon grated fresh ginger root

1/2 teaspoon white sugar

salt to taste

2 skinless, boneless chicken breast halves - cut into bite-size pieces

1 tablespoon Tomato paste

1 cup plain yogurt

3/4 cup coconut milk

1/2 lemon, juiced

1/2 teaspoon cayenne pepper

Directions

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

[/quote']

Thanks. I love curry. The spicier the better.

[Tammy483 162]

Simple chicken curry

chicken - 1 kg

Onions(big) - 2 nos

(roughly chopped)

Green chillies - 2 - 3 nos

Coriander seeds - 1 tsp

Dry coconut - A small piece

Poppy seeds() -1/2 tsp

(soak it in Water for 10-15 mins)

Ginger - A piece

Garlic pods - As reqd

Cloves() - 1 - 2 nos

Cinnamon() - 1/2" piece

Tomato(small) - 2 nos

(chopped)

Curd - 1/2 cup

Turmeric powder - As reqd

Salt - As reqd

Wheat flour - 1 - 2 tsp

Chilly powder - 1 - 2 tsp or as reqd

Oil - As reqd

Coriander leaves for garnishing

1)Marinate the washed chicken with turmeric powder, chilly powder, curd and salt.

2)Grind together coriander, dry coconut, poppy seeds, ginger, garlic, cloves and cinnamon.

:- You can either use ginger-garlic paste or you can use them separately.

3)Heat oil in a pressure pan.

4)Add onions and chillies and fry, till golden brown.

5)Add the ground masala and fry, till the raw smell leaves and the oil starts to separate.

6)Add the marinated chicken and chilly powder and mix well.

7)Add tomatoes and some Water.< /p>

8)Pressure cook upto 1 whistle.

:- Do not allow more than that.

9)Mix the wheat flour with water.

10)After opening the lid, pour the wheat flour paste into the curry.

11)Cook for about 10 mins.

12)Garnish with coriander leaves.

:- It tastes better when you pressure cook the chicken.

:- You can even cook it in skillet.

Marinate it for about 10-15 mins.

Beef mappas curry

Beef – 1 kg

(Thin-long slices)

Coconut - 1 no

(Grated)

Onion (small) - 15 nos

Green chillies - 6 nos

Curry leaves - 1 strip

Ginger - 1 small piece

Garlic - 3 nos

Cardamon - 4 nos

(Slightly crushed without removing the skin)

Cinnamon – 1 small stick

(Slightly crushed )

Cloves - 6 nos

Anise seed - 2 pinch

Red chilli powder - 1 tsp

Coriander powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Vinegar - 1 tbsp

Cooking oil - 6 tbsp

1)Pour the cooking oil into a pan and when its hot put small onion,Green chillies, Curry leaves, Ginger and Garlic.

2)Saute for some time till they become golden brown.

3)Make a paste of Red chilli powder, pepper powder, Coriander powder & Turmeric powder.

4)Add Cardamon, Cinnamon, Cloves- and Anise seed.

5)Take coconut milk from the grated coconut(1st milk) and keep it aside.

6)Mix more water with the left over grated coconut and take the milk again from it ("2nd milk") in another bowl.

7)Add the "2nd milk" to the above along with the beef pieces and salt for taste.

8)When cooked and the sauce has turned thick.

9)Add the "1st milk" and vinegar.

10)Bring to boil and "Beef Pappas" is ready.

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[Tammy483 162]

Fish mughlai curry

Tilapia/Cod/Rohu/King Fish(cleaned and cut)

Poppy seeds() - nearly 3/4 cup

Onions(medium) - 2 nos

(thinly sliced)

Tomato(medium) - 1 no

(cut into small pieces)

Green chillies - 2 nos

(cut length wise)

Ginger-garlic paste (better to avoid the bottled market ones for better taste) - 2 tsp

Garam masala powder - 1/2 tsp

Coriander powder - 3/4 tsp

Chilli powder - 1 tsp or more if u want it to be hot

Turmeric powder - 1/2 tsp

Yogurt - 1/2 cup

(well beaten)

Cumin seeds() - 3/4 tsp

Cashewnuts - 4 - 5 nos

Coriander leaves(chopped) - A handful

Cooking oil - As reqd

Salt - As reqd

1)Marinate the cleaned and cut fish with salt and turmeric powder for about 10 mins.

2)Grind the mixture of poppy seeds, cashews and curd until the poppy seeds are finely ground.

3)Fry the marinated fish in oil.

:- Make sure that the surface is evenly golden brown in color.

4)Heat the required amount of oil in a pan.

5)Splutter mustard seeds.

6)Add finely chopped onions and saute until it is transparent.

7)Add ginger-garlic paste, cumin powder and fry for 2 more minutes.

8)Add the ground mixture of poppy seeds, curd and cashews, sliced Tomato and green chillies.

9)Add oil to it and heat it for sometime.

10)When the mixture starts sticking to the pan, add almost 1 cup of Water followed by coriander powder, chilly powder, turmeric powder and salt.

11)Add the fried fish pieces and cook on medium heat with the pan covered for about 10 mins.

:- Make sure that the curry does not stick to the pan. If it sticks add required amount of hot Water to the curry. Dont add too much water as the gravy will be too thin.

12)After 10 mins, switch of the stove.

13)Add a tsp of oil to the curry

and garnish with chopped coriander leaves.

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