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Winter Edition
Volume 97, Number 3

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Anthony Thomas '06 and his dinner club
Anthony Thomas '06 (left) and his friends have formed a "dinner club," preparing and enjoying a meal together every evening.

Favorite recipes with an international flair

Anthony Thomas '06 shares some of the "dinner club's" favorite recipes


(Indian/ Kenyan - this is the Kenyan version)
2 c. all-purpose flour
2 Tbsp. butter
1 tsp. salt
Vegtable oil
3/4 c. warm water

serves 4

Sift the flour and salt into mixing bowl. Add water and butter (melted) to make fairly stiff dough. Moisten hands frequently to ease dough off the sides of the bowl(s). Shape dough into a ball; cover the bowl with a damp cloth and let stand for 1/2-hour (at least). Roll out, punch, and knead the dough without any more water. Divide dough into 4-5 balls and roll each into a flat, round disk and brush with oil. Roll up dough into a cone and press both ends to prevent the oil from dripping out. Make a spiral ball again from the roll. Then roll out each ball into a flat round disk.

Heat a large frying pan over medium heat until hot. Cook each chapati until golden with at least 1 Tbsp. of vegetable oil; when you see tiny bubbles, it's time to turn them over. Apply a little vegetable oil after turning them. Frying should take approximately 1 minute. Press them down with a wide spatula or a clean towel to cook evenly. Serve hot.

See the recipe for Korma Chicken or send us your recipes!

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