Recipes and daily menus from the CCGS Jean Goodwill
This is something I make that can be a side dish to go with a protein or a main course for vegetarians. It can be converted to a vegan dish by substituting the the yogurt with coconut milk. You can also substitute the cashews with …
This version has a tomato based sauce, the main ingredients are much the same. It is relatively mild in regards to heat. It is easy to add more heat, not so easy to take it away. Chicken Curry 1 whole chicken 3 to 4 lbs …
This is usually served with curry or butter chicken. A bit of oil in the pan and brushed on top of the dough will speed up the cooking. It is fairly quick process to cook a batch of naan. If you use 2 pans at the same time, it goes very quickly/
Naan Bread
2 1/2 cups all purpose flour
1 tbsp dry active yeast
1 cups warm water
1 tbsp oil
1/4 cup yogurt
1 tbsp sugar
1 tsp salt
Directions
Mix the yeast, sugar and warm water in a bowl. Let the yeast rise (5 minutes),add the olive oil and yogurt
In a larger bowl mix flour and the salt. Combine the flour and the yeast mixture. Mix until it forms a ball, add more flour if needed. The dough should have a soft, elastic feel to it. Knead the dough for 3 to 4 minutes. (it is easier if you use a mixer).
Cover and let rise until it doubles in size. Knead again for 2 or 3 minutes until the dough is smooth and stretchy. Back in the bowl, cover and place it the refrigerator for a couple hours until it raises.
Remove from the refrigerator and divide into balls. Shape and let rest for 5 minutes.
Flour the table and roll the dough until thin (about the thickness of pie crust).
Heat a large frying pan or flat grill top to 375F, oil the pan and fry the bread. When brown spots appear on the bottom flip and fry the other side.
Repeat until all the dough if fried.
Yvonne was not my aunt, I never met Aunt Yvonne, but according to my friend Gord, this tastes just like the curry that his Aunt Yvonne would make when he was young. This is a mild curry, feel free to add more chilis to spice …
Pakoras are spiced chickpea fitters. They can be made from a variety of vegetables. This recipe is relatively mildly spiced. They can be pan fried or dropped in oil. 3 cups Chickpea flour 1 cup water 1 tsp lemon juice 1 tsp salt 1/2 tsp …
I was given this recipe by Greg Lankin many years ago. We used this as a bar snack at Pipers Pub in Antigonish when I worked there. The filling can be made ahead and cooled. It is much easier to spoon on to your dough when chilled.
Beef Samosas
Dough
4 cups flour
1/2 tsp salt
2 tbsp butter melted
Filling
2 tbsp butter
1 onion finely diced
garlic 2 cloves crushed and minced
2 jalapeno peppers, finely diced
2 tbsp grated fresh ginger
1/2 tsp tumeric
1/2 tsp chili powder
1/2 tsp cumin
1 tsp salt
2 tsp curry powder
1 tbsp tamarind paste ( substitute juice from 1 lemon)
Dough Directions
Add the melted butter to the water. Mix all the dough ingredients well knead lightly until the dough starts to break. the dough should be flexible and almost like warm playdough. Cover and let set. After it sets for at least 30 minutes. If kneading by hand, go until your arms are ready to fall off. If you are using a mixer 5 minutes at slow speed. Separate in 2 balls to make it easier to work with. Cover and let rest until you are ready to use it.
Filling
Place the butter in a pan. When melted add the onion, garlic, jalapeno, and ginger. Sauté until the onion is starting to turn clear. Add all the spices and fry gently.
Add the ground beef to the pan and fry until cooked. Add the tamarind paste or lemon juice and stir in.
Remove from the heat and let cool.
Take the dough and roll it out thin. Punch out 3 inch circles (the largest biscuit cutter in a set is usually 3 inches)
Spoon filling into the center on the dough circles. With a pastry brush, paint the edges with a bit of water. fold over and pinch closed.
These will freeze raw if you make too many. Place on a cookie sheet and place in the freezer until solid. When frozen place them in a freezer bag until needed.
Fry in oil until brown on the outside, flip and brown the other side.
Butter chicken is made with a tomato cream sauce. It is mild and usually lightly spiced. I use Butter Chicken as a gateway dish for those who are afraid of Indian food or hot spices in general. My research tells me it was developed in …
