Chapati

Chapatis or Chappatis (singular Chapati or Chappati) are round, flat, unleavened bread common in West Asia, particularly India. They are also popular in Eastern Africa, especially among the Swahili people and in Swahili-speaking countries. The Malay and Indian populations of South Africa also eat chapatis. Serve chapatis with any African curries.

What you need

• two cups all-purpose flour (or whole-wheat flour, or a mixture of the two), sifted
• one teaspoon salt
• warm water
• cooking oil

What you do

• All ingredients should be allowed to come to room temperature if they have been in the refrigerator. Mix flour and salt in a bowl. Slowly mix in enough water to make a thick dough. Mix in one spoonful oil. Knead dough on a cool surface for a few minutes, adding a few spoonfuls of dry flour. Return dough to the bowl, cover with a clean cloth, and let it rest for thirty minutes.
• Lightly grease (with cooking oil) and pre-heat a skillet or griddle.
• Divide the dough into orange-sized balls. Flatten them into six-inch circles. Fry them in the skillet or griddle, turning once, until each side is golden brown and spotted.
• Cover the finished chapatis and place them in a warm oven until they are all done.
• Serve with butter, and any curry, soup, or stew.

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Cajun Injector Fried Turkey

• 16 ounces of Cajun Injector® Marinade
• 12-14 pound turkey
• Cajun Injector® Cajun Shake seasoning
• 3-4 Gallons of cooking oil

1. Remove giblets and rinse turkey with warm water. Drain cavity completely.

2. Attach needle to injector by turning clockwise until snug. Do not over-tighten needle.

3. Shake marinade well. Pour needed marinade into separate container and draw into injector.

4. Inject turkey with approximately 4 ounces of marinade into breast. Inject breast at three different points on each side of breast. Insert injector at an angle completely into each breast. Push plunger down slowly while pulling injector slowly out of breast. Apply same injection technique into thigh and drumstick. Inject 2 ounces of marinade into each thigh and drumstick. Use about 16 ounces of marinade per turkey. Use about 12 ounces of marinade for a bone-in turkey breast.

5. Sprinkle outside of turkey and cavity generously with Cajun Shake® (seasoned salt) -- rub in well. Caution: Make sure all water is drained from breast cavity before deep-frying. Heat 3-4 gallons of peanut oil to 350°F.

6. Place whole turkey or turkey breast, breast side down into fry basket. When oil has reached 350°F slowly (very slowly) lower basket into oil. Use of cooking mitts is highly recommended for lowering and raising fry basket out of oil.

7. Deep-fry whole turkey at 3-1/2 minutes per pound and deep fry a bone-in turkey breast at 7-8 minutes per pound at 350°F. A breast takes longer to cook because the whole turkey has a large cavity which when filled with the oil helps the bird cook from the inside as well as the outside. (In a similar manner, if you're going to deep-fry a chicken or a Cornish game hen, the cooking time is 9 minutes per pound.)

8. When desired cooking time has been achieved raise basket out of oil. Allow excess oil to drain from basket. Remove turkey or turkey breast from basket and allow to rest for at least 20 minutes. ENJOY YOUR DELICIOUS FRIED TURKEY.

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