Our freedom fighters fought very hard for consecutive nine months and snatched away freedom from Pakistani occupation forces. However they had a very tough time when it came to having meals during those desperate times. Cross-sections of people used to offer them whatever they could as they were fighting for the country. Here are two such items that our freedom fighters perhaps ate during the liberation war:

Flat bread made from wheat flour

Ingredients

• 2 cups/300g wheat flour (keep 1/4 cup extra for dusting and adjusting dough)
• 1/2 teaspoon salt
• 3 1/2 tablespoon/50g butter (1.75 oz)
• 3/4 cup/185 ml milk
• 1/2 tbsp oil (for cooking)

Directions

• Combine butter and milk and heat until butter is just melted – on stove or in microwave.
• Combine 2 cups flour, salt, butter and milk.
• Sprinkle work surface with flour then knead for a few minutes until it is smooth – it doesn’t need much kneading. Add extra flour if the dough is too sticky.
• Wrap with cling wrap and rest at room temperature for 30 minutes or so.
• Dust bench top with flour, cut dough into 4 pieces, roll into balls, then roll out into about 1/8″ / 0.3cm thick rounds.
• Heat 1/2 tbsp olive oil in a non stick pan over medium heat – or lower if you have a heavy based skillet.
• Place one flatbread in the pan, cook for around 1- 1 1/2 minutes – it should bubble up (see photo in post)- then flip and cook the other side, pressing down if it puffs up. There should be a smallish golden brown spots on both sides.
• Stack the cooked bread and keep wrapped with a tea towel – the moisture helps soften the surface, making them even more pliable.
• Continue to cook with remaining pieces.

Chicken curry with gravy

Ingredients

• 3 tablespoons oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• ½ teaspoon grated fresh ginger root
• ½ teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves – cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• ¾ cup coconut milk
• ½ lemon, juiced
• ½ teaspoon cayenne pepper

Directions

• Heat oil in a skillet over medium heat. Sauté onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt.
• Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer for 5 more minutes.