Chapatis

I love to make Indian food.  Chapatis are a traditional accompaniment to many Indian dishes, and are similar to tortillas.  While relatively simple in nature, they do take some time and effort to make.  When I don't have the time to make them, I buy a pack of wheat flour tortillas from the supermarket. But when I do have the time, the meal is so much better!

You will need:

2 c. wheat flour
warm water
1/2 tsp. salt
1 tsp garam masala (optional)
1/2 tsp chili powder (optional)

In a large bowl, blend flour and salt.  Blend in spices if you desire to use them.  Gradually add warm water, kneading it into the dough.  Add enough water until dough is slightly tacky but doesn't stick to your fingers.  Cover bowl with a dish towel and set aside for half an hour.

Yep.  Just stick your hands in a go to town.

Once dough as rested, lightly knead the dough.  Pinch off a bit of dough approximately one inch in diameter and roll into a ball.  On a lightly floured surface, roll the ball of dough out into a flat circle.  The circle should be as thin or thinner than a tortilla.

 Heat a large non-stick pan or skillet over medium heat.  Once hot, throw the dough circle on the pan.  Let the chapati cook for 1 1/2 to 2 minutes on each side.  The chapati may puff up in spots and that's ok.  Move chapati to a warm place, like the oven, to keep warm until the rest are done.  Spread with ghee (clarified butter) or melted butter to keep from going dry.  You can roll out chapatis as you cook them, but keep an eye on the one in the pan!

Giving it a flip.  Notice the puffed up parts.  Also, notice we had two pans going at once.

Olive giving the chapatis a little butter bath.  

These are best served warm and fresh.  While you can store leftovers in an air-tight container, they do toughen up quickly.  Re-heat in the microwave sprinkled with a few drops of water.  

Here is a recipe to an Indian dish to try these with.  

- The Pink One

Potato and Lentil Curry

A few years back when I was still in undergrad, I studied abroad for a year.  Wales is a beautiful country and full of wonderful people and places.  (Also, Doctor Who is filmed there.  Just FYI.)  While there I became good friends with my buddy VK, who was also an international student and hailed from Mumbai.  While VK's culinary  talents were restricted to boiling water and swishing rice and veggies around in a pan, his mother was more than willing to teach us how to make delicious Indian food.

Also, he's pretty good at being a pirate.  

Ruchi came to visit us for a month.  Well, she came to visit VK for a month, but we definitely appreciated the home-cooked meals we got by association.  Ruchi taught us how to make some of her (and VK's) favorite dishes.  While this dish is not one of the meals she taught me to make, many of the procedures are the same.  I'll be sure to share some of Ruchi's recipes next semester.  However, Ruchi did teach us how to make chapatis, which are excellent with this dish.  A link is included near the end.

Miss you, Ruchi!

I know some think that Indian food is difficult to make, but I hope to ease those concerns with this entry.  It is a delightful cuisine full of healthy vegetables and spices.  The hardest thing to cooking Indian in the States is finding some of the ingredients, particularly the spices.  It may be in your best interest, time and money-wise, to buy the harder-to-find spices online.

Potato and Lentil Curry

1 c. uncooked lentils (red or Dal works best)

2-3 potatoes, peeled and cubed 

1 onion, finely chopped

1 Tbs. minced garlic

2 Tbs. vegetable oil

3 large tomatoes, pureed 

2 Tbs curry powder

½ tsp turmeric powder

1 Tbs ground cumin

1 tsp chili powder

½ tsp salt

½ tsp sugar

½ tsp ginger powder

Rinse lentils (I used Dal) under cold water until clean; without a good rinse they get filmy or scummy.  Cook lentils in boiling water until soft to eat.  This can take 30-50 minutes based on type of lentil.  Drain water and set aside.

Water will run clear during rinsing when all the scummy-crap is gone.  

While the lentils are cooking, take your peeled and cubed potatoes (I used reds) and saute in a large pan with a tablespoon of vegetable oil on medium-high heat.  Season with salt, pepper, and cumin if desired.  Cook until approximately 75% done; it will finish cooking in the curry sauce.  Turn off heat and set aside.  

Just give it a stir every once in a while.

In a large pot, heat a tablespoon of vegetable oil on medium-high heat.  Cook onions and garlic until softened.  Add pureed tomatoes and spices and mix well.  You may need to add a few tablespoons of water.  Let cook on medium-high heat for 2-3 minutes then reduce to a simmer.  Taste-check sauce and add salt, sugar, or cumin to taste.  Let simmer for 10 minutes.  Stir in cooked lentils and potatoes.  Let simmer another 15 minutes and serve.

I like to put all the spices in a bowl so I can easily add them when its time.  Also, it looks pretty.

  

Simmering away, and almost ready.  

Serve with naan, chapati, or rice.  Here is a recipe for chapati.  Consider an Indian Pale Ale if you are of age; milk or mango juice will also be nice.

Share with friends.

- The Pink One