Chapati

Ingredients:
1 cup whole wheat flour
1/2 cup water
1/4 teaspoon salt
1 teaspoon + a few drops of oil

Preparation:  To the whole wheat or chapati flour add the salt and 1 teaspoon of oil and mix the flour to disperse the oil and salt.  Slowly add the water to make a dough.  You might need a little more or a little less water, just add enough to make a soft and pliable dough.
Knead it for a couple of minutes add a couple of drops of oil and cover the dough with the oil and let it rest for 30 minutes.

After 30 minutes divide the dough into 6 round parts.  Sprinkle the work surface with some flour and flatten the divided round part and with a rolling pin shape them into thin round disc.

This is now ready for cooking.

To Cook:  Heat a griddle or tava on medium heat.  Place the rolled disc on it and let it cook.  When when air bubbles start showing turn the chapati over to the other side. More bubble will form, remove the chapati from the griddle and using tongs put the chapati on open flame allowing the chapati to fluff up. Use the tongs to flip the chapati to cook the other side and remove.

2nd. method instead of cooking it on the open flame allow the chapati to cook a little longer on the griddle and turn it to the other side. Apply a little ghee or butter or oil on top and again flip it over and apply ghee, butter or oil, remove. Chapati is served with dal, vegetable and raita.

There are versions of chapati all over the world.  This unleavened flat bread made from whole wheat it is a staple in India.

Cracked Wheat Pulao

Ingredients:

1 cup cracked wheat

1 cup chopped cauliflower

1 cup chopped carrots

1/2 cup peas

2 tablespoon ghee or clarified butter(can substitute with oil)

4 whole cloves
2, 2 inch size whole cinnamon

3 bay leaves

1/4 cup cashews

1 teaspoon garam masala

1/2 teaspoon curry powder(or use sambar powder)

1/2 teaspoon turmeric powder

2 to 2 1/2 cups water or as needed

Preparation:  To a pan on medium heat with 2 tablespoon of ghee, add the whole cloves, cinnamon,  bay leaves and cashews and wait for it to sizzle.  When it starts sizzling add garam masala, curry powder and turmeric powder and saute for 10 seconds.  Add the cauliflower, carrots and peas, stir cover and cook for 5 minutes.
While it is cooking stir it now and then so that it does not stick to the bottom and burn.

After 5 minutes add water, cracked wheat, mix cover and cook for 15 to 20 minutes or until the cracked wheat is cooked.  When done add salt dissolved in water, mix turn the heat off.

Serves 4

Cracked Wheat Puliogare

Ingredients:
1 cup cracked wheat (Tuta Genhun, Gothum rava)
2 cups water or as needed
3 tablespoon sesame oil (also called til oil or nalla ennai)
1/2 teaspoon mustard seeds
2 teaspoon channa dal
4 whole red chilies or to taste
1/4 cup roasted and unsalted peanuts
1 teaspoon dry methi leaves (kasoori methi)
a few curry leaves or cilantro leaves
1/2 teaspoon turmeric powder
1 pinch of asafoetida
1/4 cup water
1 teaspoon salt
2 tablespoon tamarind concentrate
1/2 cup grated carrots

Preparation:Heat a pan with water add the cracked wheat and cook until it has become soft and cooked.  Takes about 15 minutes.  After it is cooked keep it aside to cool for about 10 minutes.

To Season: Heat a pan with 3 tablespoon of oil, add mustard seeds, channa dal and whole red chilies and wait for the mustard seed to pop.  When the mustard seeds pop add the turmeric powder, asafoetida, dry methi leaves and curry leaves saute for a few seconds, add water and salt and let the water come to a boil.  When the water starts boiling add the cooked cracked wheat mix thoroughly and serve.  As a option you can add grated carrots at the end.

Puliogare is normally made with rice.  This recipe has be adapted to use cracked wheat.

Serves 4.  Serve as a side dish.  Goes well with chutney, raita, pachadi.

Stir Fry Asian Noodle

1 (6oz) packet Japanese style wheat pasta
4 cups water to cook the pasta
7 oz strips of extra firm tofu (can substitute with paneer)
2 medium size sliced carrots (1 cup)
2 small sliced stalk of broccoli (3/4 cup)
1 small sliced red bell pepper (1 cup)
1 small sliced zucchini (1 3/4 cup)
2 chopped baby bok choy (4 cups)

3 tablespoon sesame oil
1 bunch green onions
2 small green chilis or to taste
2 tablespoon of chopped ginger


1 1/2 teaspoon curry powder
1/2 teaspoon chili powder 
1 teaspoon salt or to taste

1 tablespoon soy sauce
3 tablespoon lemon juice



Follow the instruction on the packet to cook the pasta.
Here it is cooked in 4 cups of water for 5 minutes.  When the noodles floats up to the top it is done.

Cut the tofu into strips and fry them on both sides to a golden brown color.
When it is cool cut them into bite size strips, add some salt to taste and red chili powder mix it in.

To a pan on medium heat add some sesame oil and the chopped green onions, green chili and ginger and saute it until it starts to turn light brown,
add the chopped carrots, broccoli stalks, bell pepper, zucchini, bok choy, add curry powder, chili powder, salt to taste cover and cook for about 5 minutes, while it is cooking stir it now and then.  The vegetables need to be cooked so that it is still a little crunchy.  Add the cooked noodles or pasta to the vegetables and mix add the soy sauce, mix add the prepared tofu slices mix, turn the heat off add the lemon juice mix and serve, Serve hot.

Serves 4. 

Vegetarian Pizza

Pizza Sauce:

2 tablespoon olive oil
1 teaspoon of Italian seasoning
1 tablespoon of minced garlic
a few basil leaves
1 teaspoon ground black pepper
1 (20 oz can Italian tomatoes, chopped and drained )
1 teaspoon tomato paste
1/2 teaspoon salt or to taste

makes sauce for 4 individual 9 " pizzas

Heat 2 tablespoon of oil add Italian spice when the spice sizzles add minced garlic saute for a few seconds add basil leaves, saute for a few seconds add ground black pepper saute add the canned tomatoes let it come to a boil, add tomato paste and salt, let it cook for 5 minutes, turn the heat off, let it cool and keep it in the refrigerator until ready for use.

To make base:

2 1/2 cups all purpose flour
2 teaspoon of yeast
1 teaspoon of sugar
2 teaspoon of all purpose flour (for yeast to rise)
1/2 teaspoon of salt or to taste
2 tablespoon of olive oil
1 cup of water use bottle water.  The chlorine in tap water inhibits yeast from rising

First prepare the yeast for fermentation.  To a pan with lukewarm water add sugar, 2 teaspoon flour and yeast.  Let is stand for 15 minutes in a warm place like the oven with the light on but power off until it has started frothing.

To made the dough, to a mixing bowl add 2 1/2 cups of flour, oil and salt.
Slowly add the fermented yeast mixture and make a dough.  Leave the dough in warm place or in the oven with light on but power off for at least 4 hours for the dough to rise.  While it is rising, knead the dough now and then to remove the air in it.  The dough needs to be very elastic.  You can prepare the dough overnight if so desired.

Divide the dough into 4.  Using your hands or rolling pin, stretch it into a 9" round discs.



Topping:

2 tablespoon of mozzarella cheese (use rennet free)
A few black olives
Or use your favorite topping (suggested eggplant, bell pepper, zucchini, mushrooms, onion, tomato - except for the onion and tomato, preferably lightly cook the vegetables in a little oil before using as topping)

Assemble the pizza:

To each individual pie, first apply some tomato sauce, next apply some cheese and last of all the topping.

(Bake at 550 degrees closest to the heating element for 5 minutes.  Then move it to the middle rack and bake for 5 minutes)

Pizza's are so popular everywhere.  The base is crispy, the sauce is tangy and the cheese makes it gooey.  The result is a very satisfying meal or snack anytime.

Ginger Apricot and Pistachios White bread

Click on arrow to watch video:

3 cups bread flour
1 cup water 
1 1/2 teaspoon rapid rise yeast
3 teaspoon sugar
1/4 cup shredded ginger
3/4 cup chopped apricots
1/4 cup chopped pistachios
1/2 teaspoon salt
3 tablespoon olive oil

Shred 1/4 cup of ginger.  Boil 1/2 cup of water add shredded ginger to it and allow it to cool.  When cool strain it with a tea strainer.  Keep the ginger extract and discard the pulp.

From the bread flour subtract 3 tablespoon of bread flour and add it to 1/2 cup slightly warm water, add sugar and yeast mix and keep it in a warm place for the yeast to ferment.
  

To the bread flour add salt, mix, make a well in the center slowly add the fermented yeast mixture, oil, ginger extract and form a dough.  After all off the ingredients have combined on a lightly floured surface start kneading the dough for at least 10 to 15 minutes until it is soft and stretchy.  Press the dough into a round distribute the apricots and pistachios over the dough and knead it till all of it is mixed in.  Shape the dough and press it into a lightly greased loaf pan and leave it in a warm place covered to rise till it is doubled.  

Bake it in the middle rack for  400 degrees for the first 10 minutes after which reduce the temperature to 375 degrees and bake for an additional 15 minutes.

Bread should double during the first rising, if it does not then it may be due to temperature, humidity or barometric pressure.  Keep the dough covered during rising.  Keep it in a warm place where there is no draft.  Kneading is important to form gluten.


Note:  Baking is tricky.  Use this recipe as a reference only and adjust it to the area you are living.  The ingredients will be different in your area.

Black Olive Bread

Please click on arrow to watch video:

3 cups bread flour
1 cup water
1 1/2 teaspoon rapid rise yeast
1 teaspoon sugar
1/2 cup chopped black olives
2 teaspoons Italian seasoning soaked in a little water
A few fresh basil leaves chopped
1 teaspoon salt
3 tablespoon olive oil

From the bread flour subtract 3 tablespoon of bread flour and add it to 1/2 cup water, add sugar and yeast mix and keep it in a warm place for the yeast to ferment.  After the yeast has fermented add oil.

To the bread flour add salt and Italian seasoning make a well in the center slowly add the fermented yeast mixture and form a dough.  After all off the ingredients have combined on a lightly floured surface start kneading the dough for at least 10 to 15 minutes until it is soft and stretchy.  Press the dough into a round distribute the olives and basil over the dough and knead it till all of it is mixed in.

Shape the dough and press it into a lightly greased loaf pan and leave it in a warm place covered to rise.  When dough has risen and doubled bake it in the middle rack for 400 degrees for the first 10 minutes after which reduce the temperature to 375 degrees and bake for 15 minutes.

Bread should double during the first rising, if it does not then it may be due to temperature, humidity or barometric pressure.  Keep the dough covered during rising.  Keep it in a warm place where there is no draft.  Kneading is important to form gluten.


Note:  Baking is tricky.  Use this recipe as a reference only and adjust it to the area you are living.  The ingredients will be different in your area.

Luchi - Puri's made with all purpose flour

2 cups all purpose flour
1 1/2 tablespoon of oil
1/2 teaspoon of salt
1 cup or enough water to make dough
Oil for deep frying

To the all purpose flour add oil and salt combine and slowly start adding water to form a dough.  Let the dough rest for 30 minutes before making the luchis.

Divide the dough into 16 to 20 according the the size of the luchi desired.  With the aid of some flour start rolling the divided dough into a round about 4 to 5 inches.  Dust off the excess flour and gently drop it into hot oil.  The oil needs to get hot enough that when you drop the luchi in it will come up immediately.  Tap it gently on the top to make it fluff up, turn it over to cook the other side and remove.

Serve with Dals  After making the dough I usually let it rest in the refrigerator, it makes it easier to roll the flat rounds.

Cauliflower Paratha

Ingredients For paratha:
2 cups of whole wheat flour
1 1/2 tablespoon of oil
1/2 teaspoon of salt
1 cup or enough water for preparation of dough
To the whole wheat flour add salt, oil combine it and slowly add water to form a dough.  After the dough is formed let it rest for about 30 minutes.  Divide it into 10 equal parts.

Ingredients For Filling:
4 cups of washed and chopped cauliflower
2 tablespoon of ginger
1 tablespoon of chopped chili or to taste
1/2 teaspoon of salt
a few cilantro leaves 
Process the cauliflower, ginger and green chili in the food processor into small bits.  Cook it in the microwave for 4 minutes.  When cool squeeze and remove the water from the cauliflower.  Add chopped cilantro leaves to the cauliflower after the water in it is removed.  Divide the cauliflower filling into 10 equal parts.

Roll the paratha dough into a flat round about 4 to 5 inches at the center of the rolled dough, place the filling bring the edges together seal and place it down with the sealed side down.  Do the same with rest of the dough and filling.
With the sealed side down roll the dough with the filling into flat round paratha without applying to much pressure.

Heat a griddle on medium heat.  Put the rolled paratha on the griddle and heat it until bubbles are formed on the top.  At that point turn it over and let it cook on the other side.  When the two sides are cooked apply some clarified butter or oil on both sides and remove.
Makes 10 parathas.

Home made White Bread

Ingredients:

3 cups Bread flour

1/2 teaspoon salt
2 teaspoon sugar
1 1/2 teaspoon rapid rise yeast
3 tablespoon of melted butter
1 1/4 cups of milk at room temperature can substitute with water

Preparation:  In a bowl with 3 cups of bread flour add salt and mix.

Separately to the milk add sugar and yeast mix and set it aside until it has started to ferment.  Takes about 15 to 20 minutes.  

Make a well in center of the flour add the fermented yeast and start forming a dough.  Once the dough is formed knead it for at least 10 to 15 minutes.  Pull the sides together and with the seams down place it in a loaf pan.  Press the dough in the pan till it fills it up.

Cover it and let it rise in a warm place or in the oven with the light on but power off until it has doubled.  It takes about an hour or so.  Give it enough time to rise.  To make a good bread the yeast needs time to do its work.
   
Pre-heat the oven to 375 degrees.  Place the bread in the middle rack and bake for 30 to 35 minutes or until it is done. Remove and let it cool before removing it from the pan and slicing.  

You can make hot home made bread at home faster than you ever thought.  The texture is just superb.  The aroma is out of this world.  Anyone can make it.

Bread should double during the first rising, if it does not then it may be due to temperature, humidity or barometric pressure.  Keep the dough covered during rising.  Keep it in a warm place where there is no draft.  Kneading is important to form gluten.


Note:  Baking is tricky.  Use this recipe as a reference only and adjust it to the area you are living.  The ingredients will be different in your area.

Alu Paratha or Potato stuffed paratha

Ingredients for paratha:
2 cups whole wheat flour
3 teaspoon oil
1/2 teaspoon salt
1 cup water

Ingredients for filling:
1 1/2 cups cooked and mashed potato
2 green chilies or to taste
2 tablespoon of chopped cilantro
1 teaspoon chat masala
1/2 teaspoon salt
Clarified butter

Combine whole wheat flour, oil, salt and water to form a dough.  Cover and allow it to rest for 20 to 30 minutes.  

Prepare the stuffing.  To the mashed potato add green chili, chopped cilantro, chat masala and salt,  mix and divide into 10 parts.

Divide the whole wheat dough into 10 parts.  Take one of the whole wheat parts and roll it into a 3" round, put one of the potato stuffing into it seal let it rest with the sealed side down.  Do the same with rest of the dough.

Start making the chapatis with the aid of some flour.  With the sealed side down roll them into round 5 to 6" round disks.  

Place a griddle on medium heat.  Put the rolled chapati on the griddle.  Let it cook until bubbles appear on top, turn the chapati over and cook the other side.  Apply a few drops of clarified butter or oil on both sides, remove from griddle when they are brown.

Other stuffing can be used for paratha cabbage, cauliflower, peas etc.  Everybody loves alu paratha. There are so many ways of spicing the stuffing.  I have kept it simple.

Lacha Paratha or layered Paratha

click on arrow to watch video:

Ingredients: 
3 cups bread or all purpose flour (maida)
1/2 cup unsalted butter (1 stick) or vegetable shortening
1 cup milk or water
1 teaspoon salt

Preparation:  To the flour in a bowl add 1 tablespoon oil salt mix add milk or water slowly and form a dough.  

Knead and let it rest for 30 minutes in the refrigerator.  After 30 minutes roll it into a rectangular 20" x 10" apply the butter evenly all over.  Fold it as shown in the video wrap it and store it in the refrigerator for at least 1 hour.  

It is a lot easier to roll when the dough is cold, it also helps in the rolling when it is kept in the freezer for a few minutes before rolling.  After one hour remove from the refrigerator roll and fold again, repeat this process at least 4 times. 

After rolling, folding and cooling 4 times the dough is ready for lacha paratha.

Cut even pieces of the dough.  With the help of some flour roll each cut piece to flat shape like a small pizza or chapati.

Heat a griddle put the paratha on the griddle and let it cook, when bubbles start appearing with a turner flip the chapati over to the other side and let it cook.  When both sides are cooked apply about 1/2 teaspoon of  clarified butter or oil on both sides and remove from griddle.

It has been tricky making the dough for this paratha.  I have seen videos where some have tried to make the dough shaped like an accordian before rolling.  In other video I have seen it being beaten before rolling.  I have adapted puff pastry recipe to make the dough for Lacha paratha.  This came out really well.  If you plan ahead it is easy to make.  It is well worth trying this recipe.
Lacha parathas are extremely delicious.  Serve with Vegetable kurma

See also Chapati, luchi or puri, Alu paratha, Cauliflower paratha, Methi paratha


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Chapati made with fresh fenugreek leaves - Methi roti

click on arrow to watch video:

1/2 cup fresh fenugreek or methi leaves can substitute with forzen or dry leaves

1 tablespoon of chopped ginger
1 tablespoon of chopped green chili or according to taste
2 cups whole wheat flour or atta
1/2 cup chick pea flour or besan
1/2 teaspoon of turmeric or haldi  powder
1 teaspoon of cumin or jeera powder
2 teaspoon of coriander or dhania powder
1/2 teaspoon of salt
1 tablespoon of oil
3/4 cup of water or as needed

To the whole wheat flour add chick pea flour, turmeric, cumin powder, coriander powder, salt, oil, ginger, green chilies  mix then add the fenugreek leaves add enough water to make a soft dough.  Let the dough rest covered for 20 to 30 minutes.

Divide the dough into equal parts, you should get 12 to 14 rolls.

With the help of some flour roll them into flat round shape like a small pizza or chapati.

Heat a griddle put the chapati on the griddle and let it cook, when bubbles start appearing with a spatula turn the chapati over to the other side and let it cook on the other side.  When both sides are cooked apply about 1/2 teaspoon of  ghee or clarified butter on both sides and remove from griddle.

Fenugreek always add this wonderful flavor to any dish even if it is used in small amounts.  There is nothing more divine that methi chapati with yogurt on on a hot summer day.

Chapati - Unleavened bread

   

Ingredients:
1 cup whole wheat flour
1/2 cup water
1/4 teaspoon salt
1 1/2 teaspoon oil

Preparation:  Combine the ingredients above to make a dough. Knead for at least 5 minutes. Cover the dough and allow it to rest for at least 20 to 30 minutes. After 30 minutes divide the dough into 6 equal round parts. Roll each round into flat chapati as shown in the video. Put the chapati on a hot griddle, when air bubbles start showing flip the chapati to the other side. More bubble will form, remove the chapati from the griddle and using tongs put the chapati on open flame allowing the chapati to fluff up. Use the tongs to flip the chapati to cook the other side and remove.

2nd. method instead of cooking it on the open flame allow the chapati to cook a little longer on the griddle and flip it to the other side. Apply a little ghee or butter or oil on top and again flip it over and apply ghee, butter or oil, remove. Chapati is served with dal, vegetable and raita.
There are versions of chapati all over the world.  This unleavened flat bread made from whole wheat it is a staple in India.




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