Instructions
1. Mix all the ingredients and knead into a dough.
2. Cover with a damp cloth and leave at room temperature for 2-3 hours.
3. Then divide it evenly into 12 parts.
4. Roll out into flat chapati which is as thick as a pizza crust. You may roll out the dough round or length wise. (it’s optional to sprinkle kalonji or till (sesame) on it)
5. Bake in oven at 350* F (that’s Gas Mark #4) till light brown.

Note: Can also be frozen after baking for later use.

Naan

3-4 Boiled eggs cut .

Onions 2 medium chopped

2 green chillies chopped

3 tomatoes chopped

Chili powder n salt to taste

coriander powder- 2 tsps

turmeric- 1 pinch

ginger garlic paste- 1/4- 1/2 tsp

Method:

In a lil oil fry the onions tomatoes and green chillies, add the turmeric powder, chilli powder, salt, coriander powder and the ginger garlic paste. Fry till onions and tomatoes are well cooked . Add the eggs and chopped coriander leaves.

Serve hot.

Ingredients:

Garnishing:

a)  1 bowl  chopped coriander

b) 1 bowl spring onions chopped

c) 1 bowl garlic- chopped and fried till brown

d) 1 bowl- lime / lemon juice

e) 1 bowl- soya sauce with green chillies chopped .

f) 1 bowl- boiled and chopped egg

g) 1 bowl – chopped cucumber

h) 1 bowl- red chillies soaked in oil and ground to paste with oil.

Noodles :

Noodles – egg noodles cooked , drained and well tossed with a spoonful of oil. Keep aside.

Chicken Stew :

Chicken, 2 tbsps -oil, 1″ ginger, 5-6 pods of garlic , full pepper corn – 2 tbsp, spring onions- a small bunch chopped, green chillie sauce- to taste, white vinegar- 1 tsp, coconut milk- 1 1/2 coconuts thick milk, Coriander leaves, salt and pepper powder to taste. Soup cubes or chicken ready soup powder (optional)

Cook chicken in the pressure cooker for 1 whistle with salt, pepper and water. Drain the water when done and keep the stock aside. Shred the chicken and keep aside. In a pan,  pour the oil, add grated ginger and chopped garlic, pepper corn and spring onions. Fry a little bit, add the shredded chicken and fry some more. To this add green chillie sauce-as per your taste, pepper powder, white vinegar. Keep stirring for a while. To this add the coconut milk. Boil for a while and add chicken stock to it. You can add a soup cube or any ready soup powder. Taste and add salt to it.Boil for a while and when you feel it is done, add coriander leaves to garnish and remove from the flame.

To serve :

Keep chicken stew in a dish seperately. Keep the cooked noodles in another dish. All the garnishing in individual bowls arranged around the noodles and stew.

To be served, one has to first give bowls . Then  noodles are served, the chicken stew added to soak the noodles and the people can serve the garnishes as per thier taste, mix it well and eat

Bon apetit.

Burmese Chowsuey