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Christ is risen!
recipe from Jenny:
Chapati Bread is an unleavened Indian flatbread. We like it with Indian-flavored dishes, like the Masoor Dal recipe posted previously.
Chapati
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
1 tsp. salt
1 Tbsp. vegetable oil
1/2 to 3/4 cup warm water
In medium bowl, combine flours, salt, oil, and enough water to form a soft dough. Knead the dough ten times, then cover tightly and let stand for 1 hour.
When ready to cook, form 10 balls from the dough. Roll out the balls on a lightly floured surface into 6" circles.
Heat an ungreased griddle over medium high heat. Two at a time, lay the circles on the hot griddle.
Cook until the dough starts to puff slightly, then turn and cook until light golden brown spots form.
Remove chapati to a kitchen towel and brush with melted butter. Serves 4-6
Monday, May 26, 2008
Red Split Lentils With Cabbage
recipe from Jenny:
We had chapati--Indian flat bread--with this, and it was so good! I didn't use the green chilies, and the next time I make it I will use less salt--the original recipe calls for 1 1/2 tsp, and that was too much for us. I also used half a can of diced tomatoes instead of a fresh one. I don't know how much my cabbage weighed, but I used about 2/3 of a small head.
Red Split Lentils With Cabbage (Masoor dal aur band gobi)
adapted from Madhur Jaffrey, Indian Cooking
Serves 4 to 6
200 g (1 ¼ cups) red split lentils (masoor dal), picked over, washed and drained
1.2 liters (5 cups) water
½ teaspoon ground turmeric
5 tablespoons vegetable oil
1 teaspoon cumin seeds
2 to 4 cloves garlic, peeled and finely chopped
1 medium onion, peeled and cut into fine slices
225 g (½ pound) cored and finely shredded cabbage
1 to 2 fresh, hot green chilies, finely sliced
1 teaspoons salt
1 medium tomato, peeled and finely chopped
½ teaspoon peeled, finely grated fresh ginger
Put the lentils and water into a heavy pot and bring to a boil. Remove any scum that collects at the top. Add the turmeric and stir to mix. Cover, leaving the lid very slightly ajar, turn heat down to low, and simmer gently for 1 ¼ hours. Stir a few times during the last 30 minutes.
When the lentils cook, heat the oil in a 20 to 23 centimeter (8 to 9 inch) frying pan over medium heat. When hot, put in the cumin seeds. Let them sizzle for 3 to 4 seconds. Now put in the garlic. As soon as the garlic pieces begin to brown, put in the onion, cabbage and green chilies. Stir and fry the cabbage mixture for about 10 minutes or until it begins to brown and turn slightly crisp. Stir in ¼ teaspoon of the salt. Turn off the heat under the frying pan.
When the lentils have cooked for 1 ¼ hours, add the remaining 3/4 teaspoon salt, the tomato and ginger to the pot. Stir to mix. Cover and cook another 10 minutes. Add the cabbage mixture and any remaining oil in the frying pan. Stir to mix and bring to a simmer.
Simmer uncovered for 2 to 3 minutes or until the cabbage is heated through.
found on smittenkitchen.com
We had chapati--Indian flat bread--with this, and it was so good! I didn't use the green chilies, and the next time I make it I will use less salt--the original recipe calls for 1 1/2 tsp, and that was too much for us. I also used half a can of diced tomatoes instead of a fresh one. I don't know how much my cabbage weighed, but I used about 2/3 of a small head.
Red Split Lentils With Cabbage (Masoor dal aur band gobi)
adapted from Madhur Jaffrey, Indian Cooking
Serves 4 to 6
200 g (1 ¼ cups) red split lentils (masoor dal), picked over, washed and drained
1.2 liters (5 cups) water
½ teaspoon ground turmeric
5 tablespoons vegetable oil
1 teaspoon cumin seeds
2 to 4 cloves garlic, peeled and finely chopped
1 medium onion, peeled and cut into fine slices
225 g (½ pound) cored and finely shredded cabbage
1 to 2 fresh, hot green chilies, finely sliced
1 teaspoons salt
1 medium tomato, peeled and finely chopped
½ teaspoon peeled, finely grated fresh ginger
Put the lentils and water into a heavy pot and bring to a boil. Remove any scum that collects at the top. Add the turmeric and stir to mix. Cover, leaving the lid very slightly ajar, turn heat down to low, and simmer gently for 1 ¼ hours. Stir a few times during the last 30 minutes.
When the lentils cook, heat the oil in a 20 to 23 centimeter (8 to 9 inch) frying pan over medium heat. When hot, put in the cumin seeds. Let them sizzle for 3 to 4 seconds. Now put in the garlic. As soon as the garlic pieces begin to brown, put in the onion, cabbage and green chilies. Stir and fry the cabbage mixture for about 10 minutes or until it begins to brown and turn slightly crisp. Stir in ¼ teaspoon of the salt. Turn off the heat under the frying pan.
When the lentils have cooked for 1 ¼ hours, add the remaining 3/4 teaspoon salt, the tomato and ginger to the pot. Stir to mix. Cover and cook another 10 minutes. Add the cabbage mixture and any remaining oil in the frying pan. Stir to mix and bring to a simmer.
Simmer uncovered for 2 to 3 minutes or until the cabbage is heated through.
found on smittenkitchen.com
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