soft roti

2 cups whole wheat roti flour *
½ - 1 teaspoon salt, or to taste
1 tablespoon oil
½ - ¾ cup water (as required)

Sift the flour and salt into a bowl. Make a well in the middle and pour in the oil.

Pour in the water, a little at a time, mixing it in with the flour, until you have a soft dough.

Turn out the dough onto a lightly floured work surface, and knead well for 7 – 10 minutes, until it is very smooth and silky.

Cover and rest for at least ½ hour.

Divide the dough into 10 - 12 equal pieces. Dust your work surface with flour. Gently, using a floured rolling pin roll out round chapathis, about 6 – 8 inches in diameter.

Heat a non-stick or cast iron pan, on a medium high heat. When hot, place the rolled roti on the pan. Fry for about 30 seconds to a minute on the first side, and when you see little air bubbles popping on the surface, flip the roti.

Cook for another minute on the second side, then flip it again.

At this point, press gently at various points on the surface of the roti, and it should puff up. As soon as the chapathi is puffed up, take off the heat.

Wrap the rotis in aluminium foil to keep them warm.

Note: There are several brands of atta, or wholewheat that you can use to make rotis. Mom and I really prefer Pillsbury, and we recommend it.

Basic Gingerbread Cookies

3 cups flour
2 teaspoons Ginger, Ground
1 teaspoon Cinnamon
1 teaspoon baking soda
1/4 teaspoon McCormick® Nutmeg
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon vanilla

Mix 3c flour, 2tsp ginger, 1tsp cinnamon, 1 tsp baking soda, 1/4 tsp nutmeg and 1/4 tsp salt in large bowl. Set aside.

Beat 3/4c butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla;mix well.

Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into shapes. Place 1 inch apart on ungreased baking sheets.

Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely.

Instant Pot Butter Chicken

3 tbsp butter unsalted
8 cloves garlic minced
2 tsp fresh ginger minced (or paste)
1 cup tomato puree or passata
2 tbsp tomato paste
3 tsp garam masala
1 tbsp coriander ground
1 tsp cumin ground
1 tbsp smoked paprika
1 tsp turmeric
1 tsp salt
2 lbs chicken thighs boneless and skinless, cut into pieces
1 cup water
1 cup whipping cream
2 tbsp parsley chopped

Instructions:

IP on Saute setting. Add the butter and cook until the butter has melted. Add the garlic and ginger and saute for another minute.

Add the tomato puree and tomato paste to the Instant Pot and stir. Add the spices.

Add the chicken thighs, water and stir everything together. There should be enough liquid in the pot to cover the chicken, so add more water if needed.

Cook 5 minutes. Natural release 10 minutes.

Switch the Instant Pot to the saute setting (do not put the lid on). Add the whipping cream and simmer for 5 minutes to reduce the sauce.

Instant Pot "Crack Chicken"

6-8 slices cooked bacon
2 pounds boneless chicken breast
1 packet ranch seasoning
8 oz cream cheese
1/2 cup water
1 cup cheddar cheese

Place chicken and cream cheese in the IP.
Sprinkle the packet of ranch seasoning over the top.
Add half cup water.
Cook on high pressure for 15 minutes. Do a quick release.
Remove chicken and shred.
IP on low heat. Add chicken back in. Add cheese and stir. Stir in bacon.

Instant Pot Black Beans

Black beans to Water Ratio: 1 to 4 or 5

Put in instant pot, set pressure to high, 30 minutes.

Can add: onion, bay leaf, spices
Do not add: salt

Natural release for 20 min.

Salt afterwards

Store in fridge up to one week

Simple Sugar Cookies

2 2/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 tsp vanilla extract

1. Stir together dry ingredients.
2. Cream butter and sugar, then add egg and vanilla
3. Combine
4. Bake at 375 for 8 to 10 minutes

Simple Cake

1 cup white sugar
1/2 cup butter
2 eggs
2 tsp vanilla extract
1 1/2 cups flour
1 3/4 tsp baking powder
1/2 cup milk

Cream butter and sugar, add the rest of the wet ingredients except for the milk.

Mix dry ingredients in a separate bowl, then combine, finally add the milk.

Cook at 350F for 30-40 min