Batura

This is one of my mum-in laws recipes. The batura's are very easy to make and the best part is, if you have left overs you can store them in an air tight box in the fridge and they stay soft. You just need to microwave before you serve them again!

Ingredients

• All purpose flour (Madia) - 2 cups
• Egg -1
• Oil -2 tbsp
• Curd/Yoghurt -1 tbsp
• Soda bicarbonate -1 pinch
• Salt - 1/2 tsp
• Sugar - 2 tsp
• Instant yeast -1 pinch
• Milk -1/2 cup

Method

1. Put the flour into a bowl.
2. Make a well in the center of the flour heap and put in all the above mentioned ingredients.
3. Make a soft dough and knead well until smooth.
4. Smear the dough with a little oil, cover with a wet kitchen towel and leave it to rise in a warm place.
5.  In case the weather is not warm enough, you could pre-heat the oven to 30 Deg C, switch it off and then leave the dough inside for rising. (4-6 hours) 
6. When the dough is ready, make small balls and roll out flat using a rolling pin. Don't roll it out too thin. You can alter the size of the batura's as per the size of your frying pan. 
7. Fill a frying pan with oil, heat well and once the oil is hot, then deep fry the batura's and drain on a kitchen towel.
8. If you want to make it faster you can add a little bit more yeast while making the dough.

Butter Garlic Tiger Prawns

Ingredients

• Tiger prawns - 4
• Garlic cloves - 2
• Butter - 2 tbsp
• Cream - 3 tbsp
• Freshly ground pepper -  To taste
• Salt -  To taste
• Parsley - A  small bunch, chopped

Method

1. Put the butter and garlic in the blender and grind.
2. In a non-stick pan heat butter and garlic mixture. Once the butter has melted, add the prawns and stir well.
3. Stir fry until the prawns are pink (about 5- 6 minutes). Do not over cook.
4. Season with salt and freshly ground black pepper.Add the cream and mix well. 
5. Garnish with chopped parsley.
6. Serve at once.