Easy and so very tasty. I proofed the yeast before adding it to the salt and flour. I also sprinkled the top with salt after the olive oil.
This spicy Indian dish is best served with basmati or jasmine rice, warm nan, and ready-made mint chutney. A mango sorbet would be a nice finish to this meal.about 14 hours ago
This is an authentic family recipe that my mother taught me in 1950 in New Orleans. It makes a great dinner party main dish. Like chinese food, it is long on chopping and assembling, but goes together and cooks rather quickly.25 minutes ago
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