Chappati and Beef Kheema

Additional menu after the Penang Char kuey teow...although Indian dish, but made by a Malay Chinese unqualified cook!!! (who else? ME lah)..hahaha....

Ingredients:-

500g Atta Flour(sieved)

1 cup cold water

1 tsp salt mixed together in water

Method:-

Mix all the above and knead to form a soft dough. When dough has formed, make smaller doughs about 40-50g each. Knead each dough with margarine(planta). Lastly brush with margarine and cover with wet cloth and put aside till time to eat. When time to serve roll dough to a thin layer and fry in flat pan without any oil. When ready, brush some ghee oil on the chapati to make it soft.

Serve hot.

BEEF KHEEMA

Ingredients:-

200g minced beef (cleaned and drained)

1 big onion diced

1 tomato diced

3 potatoes diced
1 small can green peas(optional)

2 tbsp blended ginger

11/2 tbsp blended garlic

2 tbsp meat curry powder (any brand)

1 tbsp chili powder

1 tsp turmeric powder

salt to taste

coriander leaves (to estimate)

water( to estimate)

Method:-

Saute onions till brown. Add in ginger, garlic and tomato. Stir well. Add chili powder, curry powder and turmeric powder and let stand for 5 minutes. Add in beef , potatoes and water to cover the potatoes till cook. Leave it for 15 minutes or till potatoes are soft, lastly add in coriander leaves before turn of the heat. Ready.