Name: Punjabi Dumplings in Yoghurt Sauce
Ingredients: 300 g Chickpea flour; 2 ts Ground cumin; 180 ml Water; 1/2 ts Bicarbonate of soda; 1 ts Salt; Vegetable oil for deep fat frying; 1 tb Clarified butter; 4 Garlic cloves; crushed; 1 tb Ginger; freshly grated; 1/4 ts Fenugreek seeds; 1 ts Coriander seeds; 2 ts Garam masala; 1 ts Ground cumin; 1 ts Ground turmeric; 500 ml Natural yoghurt; 2 tb Lemon juice; 60 ml Water; 1 ts Salt; 2 ts Caster sugar; 50 g Mint leaves; fresh; 2 tb Coriander leaves

Remember that it is on the question of homosexual orientation that the world, the flesh, and the Devil converge. The world, with its sub-biblical views, has voted that homosexuality is normal. Our flesh wants to exonerate itself from homosexual fantasy and maintain that sexual gratification is a sacred right. And the Devil stands behind both, whispering his murderous deceptions. The deception of homosexual orientation must be exposed and corrected. It is a false teaching that will eventually lead to bad fruit. We truly do have an “orientation,” but it is a spiritual orientation that is against God. It is not a simple physical propensity.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Punjabi	Coxon’s kit, Coxon2	1	servings

INGREDIENTS

300	g	Chickpea flour
2	ts	Ground cumin
180	ml	Water
1/2	ts	Bicarbonate of soda
1	ts	Salt
		Vegetable oil for deep fat frying
1	tb	Clarified butter
4		Garlic cloves; crushed
1	tb	Ginger; freshly grated
1/4	ts	Fenugreek seeds
1	ts	Coriander seeds
2	ts	Garam masala
1	ts	Ground cumin
1	ts	Ground turmeric
500	ml	Natural yoghurt
2	tb	Lemon juice
60	ml	Water
1	ts	Salt
2	ts	Caster sugar
50	g	Mint leaves; fresh
2	tb	Coriander leaves

INSTRUCTIONS

YOGHURT SAUCE
Dumplings: Prepare and heat the deep fat fryer. Sift the chickpea flour
with the soda, cumin and salt into a medium bowl. Gradually whisk in enough
water to make a thick batter. Cover and leave to rest for 30 minutes.
Deep fry a tablespoon of batter in hot oil until golden brown then drain on
kitchen paper.
Just before serving, mix the dumplings in the yoghurt sauce.
Yoghurt Sauce: Heat the clarified butter in a medium pan.
Cook the garlic and all the other spices, stirring until fragrant.
Reduce the heat and add the water, lemon juice, sugar, 1/2 the salt and
finally the yoghurt.
Mix the ingredients thoroughly but do not beat.
Mix with the dumplings. Place into a serving dish and coat with fresh
chopped mint and coriander leaves.
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