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.

Tomato Soup with Coconut Milk

Spring rain might bring April flowers, but it's a serious reason to keep making soup even if winter has lost its grip. This brings the comfort of tomato soup to a whole new level. Subtle flavors that really make it quite scrumptious, and it's quick and easy to prepare!

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4









Ingredients:

4 medium tomatoes
13.6 oz. can of coconut milk (lite ok)
1 T. ginger, chopped
1 serrano chile, stem removed, cut in half
1 t. cumin seeds
2 T. butter or ghee
2 t. salt (or to taste)
pinch of sugar
fresh cilantro for garnish

1. Boil tomatoes until skin falls off. Remove tomatoes from water, and remove skins. Put a cup of water and tomatoes into a blender. Blend thoroughly with ginger. Strain tomatoes through a fine sieve.

2. Put tomato mixture into a saucepan. Add coconut milk and blend with the tomatoes.

3. To make the tadaka (seasoning): in a small pan, heat up the butter or ghee, then add cumin seeds. When the seeds start popping, add the chili pepper. Add the tadaka to the tomato mixture. Add the salt and pinch of sugar. Put on medium heat, and stir constantly until it comes to a boil.

4. Serve with chopped cilantro for a garnish.

Onion Pakora

Sometimes deep fried things are too good to resist. This is one of those times where it is impossible deny the palate. The onions get caramelized in the frying process, making this quite delectable and sweet. Even kids will love them! Pakora can have any kind of vegetable and apparently even fruit (banana pakora to come soon!).

Prep time: 40 minutes
Serves: 4 (about 20 pakora)

Ingredients:
1 large onion, cut in half, then thinly sliced
3 t. chili powder
2 t. salt
1/2 t. turmeric
2 t. ground coriander
1 t. ground cumin
pinch of sugar
chopped cilantro
1 c. chickpea flour (available at health food or Indian grocery stores)
1/4 c. white rice flour (available at health food stores)
2 T. water
vegetable oil for frying

1. Put onion in a bowl, and cover with salt. Let sit for half an hour. Then add the rest of the ingredients. Mix well together until the flour completely cakes the onion mixture. It should look like a sticky paste covering the onions.

2. Heat up at least 2" of vegetable oil in a deep fry pan on high heat. Reduce heat to medium high, and drop spoonfuls of the onion mixture into the oil and fry until deep golden brown.

Tandoori Masala (spice mixture)

This is an extremely fragrant mixture of spices that Chhaya created, putting her own spin on Tandoori spicing. This will keep for a long time, and can be used for a myriad of recipes. Including Chicken Tikka.

Prep time: 5 minutes
Cook time: 2 minutes
Total time: 10 minutes

Green cardamom and black cardamom with cloves and peppercorns

Ingredients:

2 T. coriander seeds
2 T. cumin seeds
1 T. fenugreek seeds
1 T. cloves
1 T. black peppercorns
4 green cardamom pods, seeded (discard pods)
4 black cardamom pods, seeded (discard pods)
1 T. ground cinnamon
2 T. ground ginger
1/4 c. paprika
1 t. cayenne

1. Roast all the spices except the ground ones for 2-3 minutes on medium heat in a non-stick pan. Stir constantly. Note: make sure to removed the seeds from the cardamom pods, discarding the pods, and only roasting the seeds.

2. Let cool down for 5-10 minutes.

3. Grind all  the spices together (whole and powdered) in a grinder.
4. Store in a cool, dry place in an air-tight container for up to 8 months to a year.

Chicken Tikka

Please note that this is not Chicken Tikka Masala which has the rich creamy gravy. This is closer to Tandoori chicken, and is marinated overnight.

Prep time: 30 minutes
Cook time: 30 minutes




Ingredients:

1 1/2 lb. boneless skinless chicken, cut into 1-inch cubes
2 (heaping) t. tandoori masala

1/2 t. chile powder (optional to your taste for heat)
1/2 t. turmeric
1 1/2 t. salt
1 1/2 t. fresh ginger, minced
2 cloves garlic, minced
1 c. yogurt
pinch of saffron (optional for color and flavor)
1 lemon, juiced
2 T. olive oil
1 onion, cut thinly lengthwise


1. Heat up olive oil for a couple of minutes (don't let it smoke) over medium heat. Mix with the dry powdered spices (masala, chili powder).
2. Mix the rest of the ingredients (except the onion) together.
3. Marinate overnight.
4. Pre-heat oven to 400º.
5. Put chicken mixture in a pyrex pan (8"x13").
6. Cook for 20-25 minutes. Add the onions on top. Put on broil for 2-3 minutes.