Chapati, Roti or Phulka

Chapati, Roti or Phulka means "puffed" bread. It is traditionally made with chapati flour which can be bought online or at your nearest Indian grocer. It is served with some ghee or butter spread on it. They use the bread to eat with.

Serves: 6-8
Yields: 12-15

Ingredients:
4 c. + 1/2 c. chapati flour or whole wheat flour
1 2/3 c. water (approximately)
1 t. salt
2 t. vegetable oil


1. Mix the ingredients in a mixer with a dough hook. (Or you can mix the ingredients in a bowl, and knead the dough for 5 to 10 minutes by hand.)

2. Set aside for an hour or two, if you want a suppler dough. Otherwise, you can make right away.

3. On a lightly floured, smooth surface (metal or granite is ideal), roll a 2-inch ball of dough into a flattened 6 to 8-inch circle. Roll it as thin as possible without compromising the integrity of the dough.

4. Heat a dry pan over medium-high heat for a couple of minutes. Place the flattened dough on the pan for a couple of minutes, flip and do the same for the other side. Remove pan from the flame, and put chapati directly on the flame for a few seconds until it puffs up, flip and do for the other side. It will deflate once you take it off the flame.

5. Spread a little ghee or butter, and voilà! Enjoy!

Cauliflower with peas and carrots

Cauliflower. It's one of those vegetables that doesn't get as much press as it should. It's so high in vitamin C, and yet, it seems so nondescript. Chhaya has really added her pizazz, and made it so much more delectable and exciting.

serves: 4
prep: 15 minutes
cook time: 10 minutes

Ingredients:

cauliflower head, cored and cut up into small florets
3 medium carrots, peeled, cut into rounds
2-inch of ginger, minced
1 serrano chili, minced
1/2 c. frozen peas, thawed
1 t. mustard seeds
1/4 t. asafetida powder (optional)
1/2 t. turmeric
2 T. oil
2 t. salt, divided
pinch of sugar
lemon juice
cilantro for garnish
shredded unsweetened coconut (optional)

1. Heat oil in a sauté pan on medium high heat. Add mustard seeds and asafetida. When seeds stop popping, add the turmeric, ginger and chili. Sauté for 1 minute.

2. Add the cauliflower, carrots and salt. Sauté for a couple of minutes. Lower heat to low, cover the pan for 5-8 minutes.

3. Remove cover, and stir, add the peas, pinch of sugar and remainder of salt. Sauté until cauliflower are tender, yet still crisp.

4. Add lemon, stir again. Garnish with cilantro and coconut if you have it.

5. Enjoy!

Naan

In India, people eat with their hands, specifically, their right hand. Or rather, with a piece of naan, chapati or roti. These breads are the quintessential part to any good Indian meal. Like any bread, they need a little time to rise, but otherwise, this is quick and easy to prepare. Enjoy!

Makes: 8 naan
Prep time: 15 minutes
Total time: 3 hours 30 minutes


Ingredients:
2 t. dry yeast
1 t. sugar
1/2 c. plain yogurt
1/4 c. water (or more to create supple dough)
2 T. vegetable oil
2 c. all-purpose flour
1 t. salt
1/2 c. melted butter or olive oil

1. Combine dry yeast, sugar, salt and flour and water in a mixer or food processor. Add yogurt and oil. Mix for 5 minutes until the dough forms into a smooth mass.

2. Amass dough into a ball, and put in a greased bowl, and cover with a dampened towel for 3 hours in a warm area. The dough should double in size.

3. Punch the dough down. Separate into 8 equal pieces. On a lightly floured surface, roll each ball of dough until it's flattened like pizza. You should also pick the dough up and toss between your hands like pizza dough to further stretch it out. It should be at least 10 inches in diameter.

4. Put in a 450° oven for 8-10 minutes. Brush lightly with melted butter.