How to make Bellulli Tambli/Garlic Flavoured Yogurt

Naan - Punjabi

Ingredients

1 1/2 cups warm water (105 to 110 degrees F)
1/2 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive or canola oil, plus more for bowl







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Chilli Chicken - South Indian

Ingredients

Chicken – ½ kg, boneless, cut into 1-inch pieces
Onion – 2, medium size, finely sliced
Ginger – ½ inch size, finely chopped and crushed
Garlic – 2 beads, finely chopped and crushed
Tomato – 1, big size, fully ripe, pureed; or alternatively use 1 tblsp of tomato sauce
Green chillies – 3, medium size, medium hot, finely chopped
Capsicum - 1, sliced length-wise
Red chilly powder – 1 tsp
Black pepper powder – ½ tsp
All purpose flour – 2 tblsps
Soya sauce – 3 tsps
Vinegar – 2 tsps
Salt – ½ tsp
Oil – 1 tblsp

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Garlic

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium.

Its close relatives include the onion, shallot, leek, chive, and rakkyo. With a history of human use of over 7,000 years, garlic is native to central Asia,and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used for both culinary and medicinal purposes.

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Purslane and Avocado Tacos with Pico de Gallo

INGREDIENTS

For Pico de Gallo:
1 pint grape tomatoes, quartered
1/2 cup chopped white onion
1 tablespoon lime juice, or to taste
2 teaspoons minced fresh Serrano chile, or to taste
1/4 cup chopped cilantro
Salt
Freshly ground pepper

For Tacos:
2 large garlic cloves, finely chopped
1 tablespoon olive oil
1 lb purslane, including tender upper stems, chopped (about 6 cups)
8 fresh corn tortillas
2 avocados
1/2 cup crumbled cotija cheese (about 3 ounces), or to taste
cilantro sprigs and lime wedges for serving

PREPARATION

Make Pico de Gallo:

Combine tomatoes, onion, lime juice, chile, and cilantro in a bowl and season with salt and pepper. Let it stand while assembling the tacos.

Cook garlic in oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden. Add purslane with salt to taste and cook, stirring, until wilted and tender, about 3 minutes. Transfer to a sieve set over a bowl and let it drain.

Have a folded kitchen towel ready for the tortillas. Heat a 10-inch cast-iron skillet over medium heat until hot, then heat a tortilla, keeping the others covered, flipping it occasionally with tongs, until it puffs slightly and gets brown in spots, 1 to 1 1/2 minutes. Transfer tortilla, as toasted, to towel, enclosing it, and repeat with remaining tortillas. Keep them warm in towel.

Quarter avocados lengthwise and remove pit, then peel. Cut each section into thin slices (lengthwise or crosswise, it doesn't matter) and season with salt.

Assemble tacos by spooning some purslane into a folded taco and topping it with avocado slices, cotija cheese, cilantro sprigs, and pico de gallo. Serve with lime wedges.