Dinner Rolls, Flavored Butter, Garlic Croutons And Tom Ka Gai by Zarnak Sidhwa

Ingredients For Flavored Butter:

• Soft butter 2 tsp
• Dill leaves 1 tbsp
• Garlic chopped 1 tbsp
• Lemon juice  a few drops

Method:

1. Combine all the ingredients in a bowl and mix well.
2. Refrigerate till use.
3. Serve chilled.
   

Ingredients For Dinner Roll:

For Dough:

• Flour 250 gm
  
• Dry yeast 1 tsp
  
• Sugar 1 tsp
  
• Soft Butter 10 gm
  
• Salt  1 tsp

For The Onion Mixture:

• Onions chopped 2 tsp
  
• Cumin seeds 2 tsp
  
• Ghee  1 tsp

Method:

1. Heat the ghee and fry the onion and cumin seeds until golden brown.
2. Keep aside.
3. For the rolls, sieve the flour.
4. Make a well in the center.
   
5. Add the yeast, sugar and 1/2 cup of warm water.
6. Wait for a minutes until bubbles comes to top.
7. Add the butter and salt, mix well and make soft dough by adding some more warm water.
8. Knead the dough for at least 5 to 6 minutes.
9. Add the onion mixture to the dough doubles in size.
10. Knead again for 1 minute.
11. Shape into very small marble size balls.
12. Put on a well greased baking tray leaving enough margins for expansion.
13. Keep the tray in a warm place for 20 minutes or until double in size.
14. Bake in a hot oven at 200 degree C for 5 minutes.
15. Then reduce the temperature to 150 degree C and bake for a further 10 minutes.
16. Remove from the tin and brush on top with butter.
17. Serve hot in folded napkins with butter.
    

Ingredients For Tom Ka Gai:

• Chicken breast 2
  
• Oil 3 tbsp
  
• Coconut milk 2 cans
  
• Water 2 cups
  
• Minced ginger 2 tbsp
  
• Fish sauce 4 tbsp
  
• Lemon juice 1/4 cup
  
• Red chili crushed  1/4 tsp
• Turmeric 1/2 tsp
  
• Green onion 2 tbsp
  
• Coriander chopped  1 tbsp
  

Method:

1. Cut the chicken into thin strips and saute in oil for 2 to 3 minutes util the chicken turns white.
2. In a pan, bring coconut milk and water to a boil.
3. Reduce heat.
4. Add ginger, fish sauce, lemon juice, crushed red chilies and turmeric.
5. Simmer until the chicken is done.
6. Sprinkle with sliced green onions and fresh coriander and serve steaming hot.