INDIA Recipes

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Chapati

Ingredients to make about 6:
2.5 cups chappati flour with 1 cup water at room temperature made into a dough
1 cup chappati flour in a large plate for dusting the dough while rolling it out
ghee for brushing the bread




Method to roll out the dough:
Prepare the desired amount of dough from the Basic Dough recipe. After resting for 2-2 1/2 hours, knead well. Divide the dough into peach-size balls. On a lightly floured surface, flatten one ball of dough with your hand. Using a rolling-pin, roll out the dough into a thin,round patty, about 5 inches in diameter. Roll from the center, turning patty several times to prevent sticking. Try to make the edges slightly thinner than the center. As you cook the chappati/roti, one could be rolling out the next, rather than shaping all of the chapatis at one time.





Method of cooking the chappati or roti:
Preheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, turn it over. When both sides are done, use kitchen tongs (chimta) to remove the chapati from the skillet.
Gas Stove: If you have a gas stove, hold the cooked chapati over a medium flame and it will puff up immediately. Turn quickly to flame-bake the other side. Do this several times, taking care that the edges are well cooked.
Electric Stove: If you have an electric stove, chapatis can be encouraged to puff by pressing them with a clean kitchen towel after the first turn on each side. Repeat the shaping and cooking process until all chapatis are cooked.
To keep the chapatis warm as they are cooked, place them in a towel-lined bowl and fold over the sides of the towel. Serve hot, either completely dry or topped with a small amount of ghee or butter.




www.indianfoodsco.com/Recipes/breads.htm

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Spiced Cauliflower Palau
from Asha Kumar - Detroit, Michigan, USA

This palau consists of cauliflower florets mixed with spices and cooked with rice to give it a wonderful aroma and flavor.
It can be made as a main dish along with a side dish of green peas & potatoes.
The two dishes complement each other in taste very well.

1 cup Basmati rice
1 small cauliflower – washed, broken down into florets
2 tsp salt
2 green chillies - minced
small piece of ginger - minced
1/4 tsp turmeric
1/4 tsp black pepper
3 tblsp vegetable oil
2 bay leaves
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1/4 tsp cardamom powder (available in Indian stores; this gives a great aroma to the dish)
1-1/2 cup water
8 - 10 drops of lemon juice
10 - 12 cleaned cilantro leaves
Wash the rice under flowing water to remove any dust etc.
Combine chillies, ginger, cilantro leaves, turmeric, salt and black pepper in a blender and mix well.
Keep a large non-stick skillet on heat, add 2 tblsp vegetable oil.
When the oil becomes hot, add cauliflower florets and fry until the florets are light-brown.
Pour in the blended mixture and fry until the florets are half-cooked.
Remove pan from heat and transfer the contents to a bowl.

Keep the pan again on heat, add 1 tblsp vegetable oil.
When the oil is hot, add bay leaves, cumin seeds, mustard seeds, cardamom powder and fry well on low heat.
Keep a lid handy since the mustard seeds will sputter and pop.
Then add the rice and stir-fry for 2 minutes.
Now, add water, raise the heat to high.
Bring the mixture to a full boil, add the spiced florets and mix well.

Reduce the heat to low, close with a tight-fitting lid and cook for 20 - 25 minutes, until all the water has been absorbed and the rice is tender and fluffy.
Add the lemon juice and mix well.
Transfer the rice palau to a serving dish and garnish with cilantro leaves.



www.ivu.org/recipes/indian-rice/spiced-j.html

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Indian Food
www.food-india.com/