Type what you have

Ingredients

• ✓ all-purpose flour
• whole wheat flour
• salt
• water
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Mix whole wheat flour, all-purpose flour, and salt in a large bowl. Use a wooden spoon to stir in water and oil. Mix until a soft, elastic dough forms and add more water, if needed.
3. 3 Knead dough on a lightly floured surface until smooth.
4. 4 Divide dough into 10 equal portions, or less if you want larger chapatis. Roll each piece into a ball and let rest for a few minutes.
5. 5 Heat a lightly greased skillet over medium heat. Use a rolling pin to roll dough balls out on a lightly floured surface until very thin.
6. 6 When the skillet starts to smoke, place a chapati in it. Cook until bottom has brown spots, about 30 seconds, then flip and cook 30 seconds more.
7. 7 Repeat to cook remaining chapatis.

By INSHA87

Ingredients

• ✓ all-purpose flour
• water
• egg
• butter
• caraway seed
• salt

Instructions

1. 1 Heat a nonstick crepe pan over medium-high heat.
2. 2 Meanwhile, whisk together flour and water in a large bowl. Add egg and mix well. Whisk melted butter, caraway seeds, and salt into flour mixture until batter is smooth.
3. 3 Pour about 1/4 cup batter into the heated pan. Tilt the pan around so batter forms an even, round shape. Cook until bubbles form throughout batter, 2 to 4 minutes. Flip crepe by using a spatula to loosen it from the pan. Flick your wrist upwards to give crepe a toss, flipping it, and landing it back in the pan. Cook the second side until lightly browned, about 30 seconds. Repeat with remaining batter.

By Elisabeth

Ingredients

• ✓ all-purpose flour
• baking soda
• baking powder
• cumin seed
• white sugar
• milk
• oil

Instructions

1. 1 Combine flour, baking soda, baking powder, cumin seeds, and sugar together in a large bowl.
2. 2 Combine milk and 1 tablespoon oil in a small saucepan; heat over medium heat until warm, 3 to 5 minutes. Stir into flour mixture until small clumps form. Knead dough, adding more flour by the tablespoon if needed, until it is soft and smooth. Let dough rest, about 3 minutes.
3. 3 Divide dough into 4 equal pieces. Pressed into flat circles on a floured work surface.
4. 4 Brush a large skillet with remaining 1 tablespoon oil; heat over medium-high heat. Cook circles of dough one at a time until golden brown, about 3 minutes per side.

By lj

Ingredients

• ✓ all-purpose flour
• baking powder
• salt
• white sugar
• cream cheese
• egg
• banana
• chai tea

Instructions

1. 1 In a medium bowl mix together flour, baking powder, and salt.
2. 2 In a separate bowl mix sugar, cream cheese, and eggs until light and fluffy. Mix mashed bananas and Chai into cream cheese mixture. Add flour mixture and mix until smooth.
3. 3 Pour mixture into a greased 9x5 inch loaf pan.
4. 4 Bake in a preheated 350 degree F(175 degrees C) oven for 60 minutes. Cool on rack. Remove from pan after 10 minutes.

By Talia

Ingredients

• ✓ all-purpose flour
• chicken breast
• ginger-garlic paste
• chili powder
• vegetable oil
• salt
• vegetable oil

Instructions

1. 1 Pat chicken pieces dry, leaving a bit of moisture as this will help in binding the ingredients. Combine ginger-garlic paste, chili powder, flour, 1 teaspoon oil, and salt in a bowl; mix nicely. Coat each piece of chicken with the mixture.
2. 2 Heat 1 cup oil in a deep skillet over medium heat.
3. 3 Fry chicken pieces in batches in the hot oil until golden brown and no longer pink in the centers, 5 to 7 minutes per batch, making sure not to overcrowd. Drain on paper towels. Serve hot.

By madhu

Ingredients

• ✓ all-purpose flour
• water
• active dry yeast
• sugar
• salt
• yogurt
• ghee
• kalonji

Instructions

1. 1 Whisk warm water with yeast and sugar until yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
2. 2 Sift flour and salt three times into a large bowl. Add yeast mixture, yogurt, and 1/2 of the ghee. Mix into a soft dough, then knead on a floured surface until dough is smooth and elastic, about 5 minutes. Place dough into a large greased bowl, cover, and let stand in a warm place for 1 1/2 hours or until doubled in volume.
3. 3 Punch down dough, then knead for 5 minutes. Divide dough into six equal pieces. Roll each piece out into 8-inch rounds.
4. 4 Cover an oven tray with foil and grease the foil. Brush dough rounds with remaining ghee and sprinkle with kalonji. Cook one at a time under the broiler until puffed and lightly browned, about 2 minutes per side.

By Michelle Chen

Ingredients

• ✓ all-purpose flour
• water
• salt
• white sugar
• clarified butter
• egg
• water
• ghee

Instructions

1. 1 Mix warm water, salt, and sugar together in a bowl. Put flour in a large mixing bowl; work in 3 1/2 tablespoons ghee using your fingertips.
2. 2 Beat egg and 1 teaspoon water together in a bowl; add to flour mixture. Gradually mix warm water mixture into flour mixture while kneading until dough becomes soft and pliable. Form dough into balls and let rest in a well-oiled bowl, 2 to 3 hours.
3. 3 Working on a flat greased surface, take a dough ball and flatten it using the heel of your palm to make a paper-thin circle. Spread 1 teaspoon ghee inside it. Fold the edges together to make roti into a square. Repeat with remaining dough.
4. 4 Heat about 1 tablespoon ghee on griddle or in a skillet over medium heat; cook roti until browned, 1 to 3 minutes per side.

By Suhara

Ingredients

• ✓ all-purpose flour
• whole wheat flour
• salt
• butter
• sugar
• garlic powder
• mixed herbs
• water
• oil

Instructions

1. 1 Mix all-purpose flour and whole wheat flour in a bowl. Sprinkle salt on top. Add butter, sugar, garlic powder, and dried herbs. Mix together with your fingers. Pour water in gradually; continue to mix by hand until a soft dough is formed.
2. 2 Knead dough until smooth and elastic, about 7 minutes. Cover with a damp cloth; let rest for 30 minutes.
3. 3 Divide dough into 8 equal portions. Shape into smooth balls; lightly flatten. Dust with flour and roll into thin circles about 1/16-inch thick and 7 inches in diameter.
4. 4 Heat oil in a large saucepan over medium heat. Fry each dough circle until golden, about 2 minutes per side. Drain on paper towels.

By Brittney Tun

Ingredients

• ✓ all-purpose flour
• water
• sugar
• active dry yeast
• milk
• yogurt
• butter
• salt
• baking powder
• nigella seed

Instructions

1. 1 Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.
2. 2 Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.
3. 3 Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.
4. 4 Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler.
5. 5 Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it.
6. 6 Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)

By deanna

Ingredients

• ✓ all-purpose flour
• salt
• black pepper
• lamb stew meat
• butter
• onion
• granny smith apple
• chicken stock
• raisin
• curry powder
• brown sugar
• lemon juice

Instructions

1. 1 Place flour in a resealable plastic bag; season with salt and black pepper. Add lamb to the bag; shake until evenly coated with flour.
2. 2 Melt 3 tablespoons butter in a large pot over medium-high heat. Add lamb, in batches; cook until golden brown on all sides, about 5 minutes per batch. Set aside.
3. 3 Reduce heat to medium; add remaining 3 tablespoons butter. Stir in onions; cook until softened and translucent, about 5 minutes. Stir in apple, chicken stock, raisins, brown sugar, curry powder, and browned lamb; bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until lamb is very tender, 1 to 1 ½ hours. Stir in lemon juice; cook 2 minutes.

By windwalker

Ingredients

• ✓ all-purpose flour
• chicken broth
• onion
• cauliflower
• broccoli
• curry powder
• chicken bouillon granules
• salt
• pepper
• milk
• cheddar cheese

Instructions

1. 1 In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
2. 2 In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.

By Sheila Kampman

Ingredients

• ✓ all-purpose flour
• water
• white sugar
• cardamom
• rose water
• saffron
• dry milk powder
• baking soda
• butter
• yogurt
• vegetable oil

Instructions

1. 1 Combine water, sugar, cardamom, rose water, and saffron in a saucepan; bring to a boil. Reduce heat and simmer until consistency is syrupy, 5 to 10 minutes.
2. 2 Mix milk powder, flour, and baking soda in a bowl until well-combined. Slowly mix in butter and yogurt until dough comes together. Let gulab dough rest for 5 minutes. Shape into smooth balls the size of pennies.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Test the temperature of the oil by dropping in a small piece of dough. When it sits at the bottom of the pan for 1 minute before coming to the surface, the oil is ready.
4. 4 Fry 4 gulab balls at a time, stirring carefully, until dark golden brown on all sides, about 2 minutes. Drain on a paper-towel lined plate. Repeat with remaining gulab.
5. 5 Bring syrup back up to a boil and drop in fried gulab. Remove from heat and let them soak in the syrup, covered, 45 minutes to 1 hour.

By Kristin Rhea Hernbrode

Ingredients

• ✓ all-purpose flour
• vegetable oil
• cumin seed
• coconut garlic paste
• tomato
• turmeric
• chili powder
• pigeon pea
• flour
• salt
• water

Instructions

1. 1 Heat 2 tablespoons vegetable oil in a skillet over medium-low heat. Stir in cumin seeds and coconut garlic paste, then add tomato. Mix in turmeric and chili powder until well combined.
2. 2 Add pigeon peas and water. Mix well and season with salt. Cook over low heat until a slightly thickened gravy forms over the dal, 10 to 15 minutes.
3. 3 Meanwhile, mix 1 1/2 cups plus 1 tablespoon flour with a pinch of salt. Mix in a little water at a time, just enough so it holds together. Knead until smooth and then shape into balls. Flatten balls with a rolling pin, then cut them vertically and horizontally into small squares or diamond shapes; these are your chakolya.
4. 4 Add chakolya to the dal in a single layer and drizzle with a little oil. Cover and simmer for 5 to 8 more minutes.

By Allrecipes Member

Ingredients

• ✓ all-purpose flour
• water
• basmati rice
• cauliflower
• pork chop
• curry powder
• salt
• black pepper
• olive oil
• chicken broth
• buttermilk
• apple chutney
• green onion

Instructions

1. 1 Bring 3 cups water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until just tender, 4 to 5 minutes depending on thickness. Transfer cauliflower to a bowl; set aside.
3. 3 Season pork chops with 1 ½ teaspoons curry powder, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add pork chops; cook until no longer pink in centers, about 3 minutes per side. Transfer pork chops to a platter; cover to keep warm.
4. 4 Sprinkle remaining 2 ½ teaspoons curry powder and flour into the skillet. Whisk in chicken broth, buttermilk, and apple chutney; cook until sauce has thickened.
5. 5 Stir in cauliflower and ½ green onions; cook until heated through.
6. 6 Place ¾ cup cooked rice on each plate; top each with 1 pork chop. Spoon curry-cauliflower sauce over pork chops; sprinkle with remaining ½ green onions.

By Scott Koeneman

Ingredients

• ✓ all-purpose flour
• onion
• celery
• carrot
• butter
• curry powder
• chicken broth
• apple
• white rice
• chicken breast
• thyme
• salt
• black pepper
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large soup pot over medium heat. Add onions, celery, and carrot and sauté until soft, 5 to 7 minutes. Add flour and curry, and cook 5 more minutes, stirring frequently.
3. 3 Add chicken broth, mix well, and bring to a boil. Reduce heat and simmer for about 30 minutes. Add apple, rice, chicken, thyme, salt, and pepper. Simmer until rice is tender, 15 to 20 minutes.
4. 4 Just before serving, stir in hot cream.
5. 5 Serve and enjoy!

By Lise P

Ingredients

• ✓ all-purpose flour
• sugar
• salt
• ground cumin
• garlic powder
• butter
• olive oil
• onion
• green onion
• chicken breast
• soy-based liquid seasoning
• salt
• black pepper
• butter chicken cooking sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 6 cups of a muffin tin.
2. 2 Stir sugar, salt, cumin, and garlic powder into the melted butter in a bowl. Add flour slowly, mixing until moist but not sticky; you should be able to manipulate it with your hands.
3. 3 Separate tart dough into 6 sections; roll each into a ball and flatten into a round in your hand. Press into the prepared muffin cups.
4. 4 Bake in the preheated oven until lightly browned, about 10 minutes.
5. 5 While crusts are baking, heat oil over medium-high heat in a skillet. Saute onion and white sections of green onions in the hot oil until just starting to brown, 5 to 7 minutes. Add chicken, soy-based liquid seasoning, salt, and pepper; saute for 1 to 2 minutes. Add butter chicken sauce and cook until warmed through, 1 to 2 minutes.
6. 6 Spoon butter chicken mixture into the baked tart shells.
7. 7 Bake in the preheated oven until lightly browned, about 5 minutes. Remove tarts from tin using a butter knife and tongs. Sprinkle green sections of green onions on top.

By Shadowood

Ingredients

• ✓ all-purpose flour
• chicken breast
• oil
• tomato sauce
• onion
• green bell pepper
• green chile pepper
• red chile pepper
• curry powder
• garam masala
• coriander
• cumin
• garlic
• red chile pepper

Instructions

1. 1 Dust chicken with flour in a bowl.
2. 2 Heat oil in a large skillet and cook chicken pieces until lightly browned, about 5 minutes. Place in a slow cooker. Add tomato sauce, onion, bell pepper, green chile peppers, red chile peppers, curry powder, garam masala, coriander, cumin, garlic, and chile powder. Stir to combine.
3. 3 Cook on Low until chicken is no longer pink at the center, about 6 hours.

By judek27

Ingredients

• ✓ all-purpose flour
• milk powder
• ghee
• baking powder
• milk
• almond
• pistachio nut
• raisin
• cardamom
• vegetable oil
• sugar
• water
• rose water
• cardamom

Instructions

1. 1 In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
2. 2 In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
3. 3 Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
4. 4 Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.

By COOLGUTS

Ingredients

• ✓ all-purpose flour
• salt
• butter
• water
• oil
• butter
• onion
• garlic
• green chile pepper
• ginger root
• turmeric
• chili powder
• ground lamb
• salt
• garam masala
• lemon juice

Instructions

1. 1 In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
2. 2 Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
3. 3 Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
4. 4 Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
5. 5 Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

By Kimber

Ingredients

• ✓ all-purpose flour
• onion
• chicken breast
• butter
• garlic
• carrot
• potato
• cauliflower
• curry powder
• turmeric
• red chile flake
• ground ginger
• salt
• black pepper
• chicken stock

Instructions

1. 1 Place onion, chicken, butter, garlic, carrots, potatoes, and cauliflower in a slow cooker in that order. Sprinkle curry powder, turmeric, chile flakes, ginger, salt, and pepper on top. Add enough chicken stock to mostly cover the contents of the slow cooker.
2. 2 Cook on Low, stirring periodically if you are home, about 8 hours.
3. 3 Stir flour into the slow cooker and let simmer until the sauce thickens a bit, 10 to 15 minutes.

By Liz McMahon

Ingredients

• ✓ all-purpose flour
• milk
• white sugar
• water
• green cardamom
• saffron
• banana
• semolina flour
• sweetened condensed milk
• fennel seed
• salt
• baking soda
• sunflower oil
• ghee
• almond
• raisin

Instructions

1. 1 Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat and keep warm.
2. 2 Bring 1 1/2 cups sugar and water to a boil in another saucepan. Add cardamom and saffron. Boil until syrup is thick and sticky, 4 to 7 minutes. Pour syrup into a bowl and place it over warm water to keep warm.
3. 3 Blend warmed milk, remaining 1/2 cup sugar, bananas, flour, semolina, condensed milk, fennel, salt, and baking soda in a food processor until smooth, not be too thick or too runny. Cover and let rest, at least 30 minutes and up to 4 hours.
4. 4 Heat oil and ghee in a nonstick pan over medium-high heat. Reduce heat to low. Drop 1 large spoonful of batter into the center to make a 2-inch pancake. Cook until edges turn golden brown, about 2 minutes. Flip and fry until both sides are golden, 1 to 2 minutes more. Remove with a slotted spoon and let cool. Repeat with remaining batter.
5. 5 Dunk cooled pancakes into the syrup, one by one. Garnish with almonds and raisins.

By Baisali Chef

Ingredients

• ✓ all-purpose flour
• beef stock
• white rice
• pepper
• salt
• tomato
• parsley
• clove
• mace
• curry powder
• chicken breast
• apple
• green bell pepper
• celery
• carrot
• onion
• butter

Instructions

1. 1 Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.
2. 2 Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer over low heat 1 ½ hours.
3. 3 Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.
4. 4 Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.
5. 5 Add cooked rice and boiling stock. Serve.

By Andrew Chinn

Ingredients

• ✓ all-purpose flour
• green onion
• ginger
• garlic
• green chile pepper
• onion
• vegetable oil
• salt
• chile-garlic sauce
• ketchup
• soy sauce
• cornmeal
• vegetable stock
• cauliflower
• salt
• black pepper
• water
• cornmeal
• oil

Instructions

1. 1 Heat oil in a large pot over medium heat.
2. 2 Mix flour, cornmeal, water, black pepper, and salt together in a bowl to make a thick batter. Toss in cauliflower florets and mix until coated.
3. 3 Deep fry cauliflower a few florets at a time until golden brown, about 3 minutes. Transfer to a paper towel-lined plate.
4. 4 Mix 1/4 cup vegetable stock with cornmeal in a bowl. Add soy sauce, ketchup, chile-garlic sauce, and salt.
5. 5 Heat oil in a wok or frying pan over high heat. Add onions, chile pepper, garlic, and ginger and stir fry for a few seconds. Add cornmeal mixture and cook 1 to 2 minutes. Add remaining vegetable stock and cook until very thick, about 10 minutes. Remove sauce from heat.
6. 6 Spoon sauce over fried cauliflower and toss slightly. Garnish with green onions and serve.

By sunwind

Ingredients

• ✓ all-purpose flour
• whole-wheat pastry flour
• salt
• vegetable oil
• water
• potato
• mustard seed
• curry powder
• ginger
• cumin
• red pepper flakes
• vegetable oil
• onion
• carrot
• garlic
• vegetable broth
• pea
• sugar
• salt
• black pepper
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Whisk all-purpose flour, pastry flour, and salt together in a bowl. Drizzle 2 tablespoons vegetable oil into flour mixture while stirring until clumps form. Stir cold water, 1 tablespoon at a time, into the dough until it holds together; shape into a ball, cover with a damp towel, and set aside.
3. 3 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes; drain. Transfer drained potatoes to a large bowl and mash until only small chunks remain.
4. 4 Stir mustard seeds, curry powder, ground ginger, cumin, and red pepper flakes together in a bowl.
5. 5 Heat 1 1/2 teaspoons vegetable oil in a skillet over medium heat. Cook and stir onion, carrot, and garlic in hot oil until carrot is tender, about 5 minutes.
6. 6 Move onion mixture to one side of the skillet. Pour seasoning mixture into the skillet and cook until spices are toasted and fragrant, about 30 seconds. Stir onion mixture and spice mixture together; add vegetable broth and peas to the skillet and stir.
7. 7 Fold carrot mixture into mashed potatoes; add sugar, stir, and season with salt and pepper. Spread the filling into a 9-inch pie plate.
8. 8 Turn dough out onto a lightly floured work surface; roll out into an 11-inch circle. Place dough atop pie filling, pressing down on dough in several spots to remove any pockets of air. Trim excess dough from edges. Crimp edges of dough with your fingers. Cut a large 'X' in the center of dough to vent steam. Brush milk over dough.
9. 9 Bake in the preheated oven until crust is golden brown, 40 to 50 minutes. Cool pie 5 minutes before serving.

By Susan R

Ingredients

• ✓ all-purpose flour
• oil
• water
• vegetable oil
• salt
• vegetable broth
• mixed vegetable
• potato
• cinnamon
• tarragon
• celery seed
• cayenne pepper
• coriander
• red pepper flakes
• salt
• cumin
• ginger
• curry powder
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a saute pan over medium heat. Add onion; cook for 1 minute. Add garlic, curry, ginger, cumin, salt, red pepper flakes, coriander, cayenne pepper, celery seed, tarragon, and cinnamon. Cook until fragrant, 1 to 2 minutes more. Add potatoes and mixed vegetables. Cook, stirring constantly, for 3 minutes.
2. 2 Pour broth into the potato mixture. Reduce heat to medium-low. Cook, stirring occasionally, until potatoes are tender and broth is mostly absorbed, 12 to 15 minutes.
3. 3 Place flour in a medium bowl. Make a well in the center; add salt, oil, and water, in that order. Mix into a stiff dough, roll into a ball, and wrap in plastic wrap. Set aside for 30 minutes.
4. 4 Divide dough into 8 balls. Roll each ball into a 10-inch circle. Cut each circle in half, moisten the edges, and shape each half into a cone around your finger. Fill dough with 1 to 2 tablespoons of the vegetable mixture. Pinch edges shut.
5. 5 Heat oil in a large saucepan or deep-fryer. Deep-fry samosas in batches until lightly browned, 2 to 3 minutes. Serve hot.

By DeVera

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• cornstarch
• baking powder

Instructions

1. 1 Combine 1 1/2 cups plus 6 tablespoons flour, cornstarch, and baking powder in a bowl. Sift several times until evenly blended.

By iluvlemon

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• butter
• sugar
• colored sugar

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Butter a 9x13-inch baking pan.
2. 2 Mix 4 cups and 2 tablespoons flour, butter, and white sugar together in a bowl using your hands until completely mixed. Spread dough into the prepared baking pan; cover with waxed paper and press firmly into pan. Prick dough through the waxed paper using a fork; remove waxed paper.
3. 3 Bake in the preheated oven until shortbread is lightly browned, about 1 1/2 hours. Turn off oven and remove pan. Cut shortbread into 1-inch squares. Return pan to oven until oven is completely cooled.
4. 4 Sprinkle shortbread with colored sugar, remove squares from pan, and store in an airtight container.

By Karen Semmelrock

Ingredients

• ✓ all-purpose flour
• water

Instructions

1. 1 Combine flour and spring water in a medium bowl; stir well. Cover loosely with a cloth and let sit on a kitchen counter for 2 to 3 days, or until bubbly.
2. 2 To use and feed your starter; take out the amount needed for your recipe and then replace that amount with equal parts flour and spring water. If you keep your starter at room temperature it should be fed every other day, and if refrigerated, fed weekly. If you accumulate more starter than you need, simply pour a few cups down the drain before feeding it.

By Suzie

Ingredients

• ✓ all-purpose flour
• egg

Instructions

1. 1 Place flour in a medium bowl, making a well for the eggs. Introduce the eggs, and mix with a fork; then knead to form a stiff dough. Pinch off half-inch pieces of batter with fingers, and cook in a large pot of boiling water until dumplings float to the top, 5 to 15 minutes.

By Jill

Ingredients

• ✓ all-purpose flour
• egg

Instructions

1. 1 Heap flour and make a well in it on a clean work surface. Break eggs into the middle of the well. Beat eggs with a fork. Stir eggs into the flour from the bottom of the well with the fork until the dough in the center is smooth or shiny.
2. 2 With your hands, gradually incorporate the flour from the outside of the well toward the center, kneading gently until the mass of dough comes together. Knead the dough until it is smooth and resilient. You may need to add more flour, or you may not be able to incorporate all of the flour, depending on the humidity and the size of the eggs. If the dough is sticky or extremely pliable, knead more flour into it.
3. 3 Divide the dough into three portions, cover with plastic wrap or an overturned bowl, and allow to rest for at least 30 minutes.
4. 4 Roll the dough out very thin on a lightly floured surface, one portion at a time. If you have a pasta machine, follow the manufacturer's instructions for rolling out the dough into sheets about 1 millimeter thick. Use as desired.

By Holly