Do you prefer coffee or chai?

Happy Friday everyone! Thanks a lot for the support, it gives me such encouragement , I truly appreciate it.
So, it's a Friday, and I thought, why not pair up two caffeine packed, much favored beverages and create an essay around them, an ode possibly? Anyone up for some coffee or tea?  I confess, I love caffeine, but mainly in the form of  kappi and chai, (coffee and tea). Paired with a good book, it's my time well spent , an absolute, wonderful, comfort haven.
 With coffee, I've had almost every kind known to man, au lait, cappuccino, macchiato, carmeletto, whatever, whatever... but nothing quite compares to the pow of the kappi I make at home. Yes, in my no frou frou brew maker, I brew the strongest potion possible.
 Simple coffee:
1/2 cup espresso, or super strong brewed coffee
1/2 cup milk( preferably 1% or higher fat content)
Sugar, sweetener according to choice

Brew your coffee. Heat your milk to a boil. Combine the two, and sweeten. But before you sip from your favorite mug, you have to do the high pour.

And what is that you ask? All you  need are a pair of  outstretched arms (One up , one down) and each hand holding a cup/ mug, one with the the hot liquid of choice.  Pour down the coffee from one hand to the other, repeat , being careful not to splash on yourself or anyone else. After a few rythmic swigs back and forth, your coffee has just reached the right amount of froth and the right temperature. Now, you got some very good beverage in your hands! Savor away !

And for those that would prefer a nice, hot cup of Cardamom Ginger chai:

1/2 tsp grated ginger or 1/4 tsp ginger powder

1 cardamom, crushed

3/4 cup water

1/2 cup 1% milk

1 heaping tsp loose black leaf tea

Sugar or sweetener

With the ginger, cardamom added, let the milk and water come to a boil. Add in your tea leaves. Allow it to roll on a boil for  a few seconds. Take off heat , cover and steep for 3 minutes. Strain and sweeten. Now you do your high pour.It is essential to do this for chai too. It makes everything combine perfectly, aerates the tea and  you can tone up some arm muscles while you're at it . Here's a demo for those of you ready to embrace this new technique in tea/coffee making. Click high pour . Chai latte anyone?

My favorite mug, purchased at a Joyce Meyer conference...the word HOPE imprinted on it in different languages, including my own,malayalam. PRATHYASHA.

Spiced Chai Creme Brulee

I know time's been lagging between our meetings and my posts are not as recurring as I'd like them to be. If you ask me, I can't really pinpoint it on A One Thing. It could be a hot spell, delirium- induced procrastination, of sorts, on reaching the near end to multiple 110+ degree days of muggy, near heat wave existence. Maybe just blame it on a brand new school year accompanied by numerous extracurriculars, oft- maddening driving routes and schedules. Add to that, a most fascinating role as entrant mom to a brand new middleschooler. Though, possibly the sluggish, beyond- me existence could be attributed to just plain lazy-me attitude; lazy to type, lazy to photograph and lazy to write all this out. ( The cooking part is exempt from lazy-me status, since that's what I do most often, everyday.)

Before I admit to any (or all) of the three, one confession I can for sure make- during these lags and small breaks, I do miss you all. In true sincerity, yes I do. So, please do me the pardon and perchance, allow me to redeem myself?  Because I have today something that could  will completely win you over.

Curious? Does creme brulee need an introduction? Really, the super-luscious, indulgent pudding that sounds as good as it tastes? Well, maybe so and below I'll give you a brief one.

Translated from the French, this popular dessert means "burnt cream," referring to its' caramelized finish. The origins of creme brulee are unknown. History has it that a certain well known University house presented this tasty dish at their well known tables in the late 19th century. Adding further  popularity to the dessert was a dramatic heat-brandishing of the college arms over the custard. Whatever the cradle source maybe, it was indeed genius embodied in a creamy pudding form.

So on to today's sensation: The genius creation gets saturated with caffeine packed fabulousness,  sending ordinary creme brulee to a novel, very dazzling chai destiny. 

Unique in taste, it is chai steeped cream, laced with aromatic cardamom, cloves and perfused with a touch of ginger. Well rounded, the velvety smooth body is similar to a perfectly blended cup of masala chai, the ultimate tea pudding. This, my sweets, is dessert refinement, all in a 3 ounce porcelain dish. Future bliss is achieved in the scant sugar sprinklings above these individually served, over- the -top lovelies. 

With the aid of a kitchen blowtorch, which I might add is the best invention known to man after electricity, the plain white sugar transforms into horizontal plates of hardened caramel glass - dangerously good stuff in that after trying the burnt version of sugar  you may never have a pining for the white stuff ever again. With the nearest proximity between torch and sugar, you burn away, swiftly throughout the upper sanded surface, searing the custards to utter crisped perfection. 

A wonderful, easy way to have a swanky, most magnificent dessert, from start to finish. And with a no bake custard to boot, what more could you ask for? 

A cup of tea to go with? Included in the recipe, as well. Thank you very much. 

(Inspired and loosely adapted from Hari Nayak's "My Indian Kitchen")
Ingredients:

• 2 ¼ c heavy cream
• 2 tbsp loose black tea leaves (Assam or Darjeeling teas work well) or 2 tea bags
• pinch of salt
• 2  whole green cardamom
• 2 whole cloves
• ¼ tsp ginger powder
• 4 large egg yolks
• ½ c sugar, divided 
• ½ tsp vanilla extract

Directions:

• Place the cream, tea, cardamom, cloves, ginger powder and salt into a medium saucepan set over medium-high heat and bring to a boil. 
• Once boiled, bring heat to medium and allow to simmer for an additional 2-4 minutes until liquid becomes slightly reduced. Remove from the heat, cover and keep aside. Strain and discard leaves, and spices.
• Over a double boiler, or a deep pan set over simmering water on heat whisk egg yolks, together with ¼ cup sugar.
• Whisk steadily until mixture turns light in color and thickens (175 °F on an instant-read kitchen thermometer). 
• Add the chai cream a little at a time into the egg mixture, gradually stirring all the while.
• Once cream and egg mixture are incorporated, cook over medium-low heat, stirring at intervals, until mixture thickens and coats the back of a wooden ladle. 

• Take off heat and stir in vanilla. (At this point, if you find it lumpy, strain once more)
• Pour the liquid into 6 ramekins or custard pan large enough to hold full mixture.
• Refrigerate for a minimum of 4 hours or overnight.
• Remove the creme brulee molds from the refrigerator.
• Divide the remaining ¼ cup sugar equally among the 6 dishes and tap to spread evenly (if not made into individual servings, pour evenly over the top of one large brulee). Using a torch, melt the sugar to form a nicely browned, crispy top. 
• If browning has warmed custard below, refrigerate for 10-15 minutes before serving. Don't leave to chill for an extended time as the top might go soggy.

Note:

The custard flavor betters, the more it sits- upto a few days, but prepare the sugar crust the day of serving.

Sidenote ~ Unless you're up for an all night TV view-a-thon (or in other cases, nocturnal updating of a foodblog) use caution when serving this after dinner. Because a small 3 ounce dish of chai creme brulee contains as much caffeine as does a cup of chai itself. So enjoy before sun sets -yes, you can trust me on this one. 

No worries if your kitchen lacks a blow torch. An ever-watchful eye and a good kitchen broiler can also bring about a browned top. Might not be as fun.

On breaking this beauty you will be pleasantly surprised at the burnt shell cracking away like glass on contact with your spoon's edge.
****** 

 A wise man is full of strength, and a man of knowledge enhances his might.

Proverbs 24:5 (ESV)
"The next best thing to being wise oneself is to live in a circle of those who are." ~C.S. Lewis

Beef samosas with green chutney

It's getting warmer here. The brief but brittling desert cold gives way to That Season, which seems to drop in with the blink of an eye, very dry eye, and won't leave even when the rest of the world thinks its time.  So, we enjoy interim, a confused weather, howling wind gusts, overcast days paired sometimes with rain, chilly floors in the morning and warm hot windowpanes by sunset. Though, really it is not a choice, I'm grateful for anything that will cool the earth and my newly sprouted flower blooms before the Lords of Inferno and Scorch arrive.

Not that I'm fond of rain or gloom, but it's nice when your house doesn't always feel like you're living inside the sun. Somehow it has my befuddled brain think a wee bit clearly and gives me chances to do things I otherwise would be too tired to do. Look out the window. Attempt to hide file tons of kids' "savable" schoolwork. Fold laundry. Dust. And make piping hot cups of tea, the kind that scald tastebuds and nerves in two seconds flat.

Climate confused days can bring light to a wandering mind as well, one that can't sit still and seeks answers, to life, well-being and what can we snack on with tea(?). I know, I know, it will be my forever rant, a justified motto, albeit. Why, after perusing the 129(with this 130) recipes that plug the archives and several million more that clog my head, don't you see there will never really be a situation that food can't be an answer to, at least slightly so?  

So it appeared, right in front of me, one of my favorite topics. With a cup of tea. Or not. On a rainy day. Or not. 

Therein, my next keynote address comes about by just observing the weather. Lovely, right?

While you in a no way require a weather forecast to make these unassumingly beautiful things, you cannot ignore the fact that the subject at hand possesses a certain comfortfood disposition. Almost mac'n"cheese-ish. Almost. It's a comfort gilded with flavors that come from spoons of spice and lots of things nice.

What then are these golden triangles looming over your screen? Snack? Perfectly so. Appetizer. Yes, of course. Entree. Why not? Amuse-guele? Fancy that! It's yes to all and so familiar to my Indian soul and globally wellworn palate. Moreover. I believe it is the better alternative to the cheeseburger you were dying to have tonight. 

Samosas are flour pastries that usually surround and seal a well seasoned filling. Something like a savory hand pie, with cooked stuffing comprising various vegetables, meats, shrimp, even pasta. Possible brilliant samosa fillings could be just about anything your heart desires. Chicken, egg or both? Shredded lamb and sesame seeds? Yes, yes, you can, go at in every conceivable way.

The one point in rendering these a regularly doable affair (and epic), is key hereon to my samosa making 101: buy quality egg roll wrappers in lieu of stretching and pulling at large amounts of dough that you'd normally need in the outer pastry. Because really don't you have enough to do? The twenty odd wraps will save you a day, and unless you love to roll out dough to wafer thin perfection, (which perhaps could be your stress release, then I cheer you forward) I strongly think you should, for this project, favor the store-bought.

It's the beef we, here, obsess over, a padding sufficiently swaddled in flavor attributes typical to an Indian samosa. I believe I've shown you several manifestations of similar glory. A basic triumvirate of onions, garlic and ginger with enough spoons/ dashes of electric ingredients culminate into one spectacular bed of mince beef. In the end you will have the whole family pushing through to have one spoon of Indian speckled hamburger meat.

I don't really enjoy multistep tasks, especially when it calls for superstar skill in culinary origami as a pererequisite . Taking pictures while twisting dough requires acrobat ability. Something I don't gracefully possess. But I house some younger labor who does.

It's when you call in the teenager who "really needs to get her license so she can drive to the grocery and get those wrappers for you".  Do you bribe her? No, because she's the same teen that deems it privilege to mass fold- tuck several batches of samosas(thank you Youtube!) so well, we believe her to be The Grand Pastry Stylist, even if it's just for this one job. She's done more than a hundred hours of samosa structuring and never once have they been of shoddy build. Because she loves these conical packets of season and spice just as much as anyone else. It's not too difficult for me as mother to enjoy the show, as she makes about like a frenzied factory worker. No coercion, really, just pat hints of how close that DMV visit might very well be.

A right temperature in oil guarantees tender packets form a flaky crisp, light crust. The riot of flavors beef samosa envelopes sits plush against the skin-like cover, crumbling obligingly on each and every bite.

To leave out the the chutney dip would be heretical, because this pairing is what makes the whole ordeal truly outstanding. The condiment of all condiments is a perfect green, pepped with enough mint and cilantro, and freshened with juice of lemons, tart, sweet and perfectly proportioned to make samosa consumption all the more entertaining.

Here it is then; the instructions, illustrations and notes that will bid you no wrong. 

Take it and run,  might just be the best possible thing you've encountered, any side of the web.

  

Samosa~

Recipe:

• 2 tbsp oil and an additional 2 cups for frying
• 1 medium onion finely chopped
• 2 serranos chopped
• 1 tsp chopped ginger
• 2 tsp chopped garlic
• 1 tsp cayenne pepper
• 2 tsp coriander powder
• ¼ tsp turmeric
• ½ tsp cumin
• 1 lb ground beef
• salt
• ½ cup frozen peas or a mix of chopped frozen vegetables(carrots/peas/beans)
•  1 lb packet  egg roll wrappers( I use these)
• water
• 2 cups oil, or enough needed to fry

Directions:

• In large pan, heat 2 tablespoons oil, add onions, chopped peppers, ginger, garlic and saute till softened.
• Add spices from cayenne to cumin. Stir for a minute, then add beef.
• Brown beef over medium heat. Add salt.
• Stir in frozen peas and/or vegetables. Allow to thaw and cook slightly, a minute or two. Take off heat.
• Take egg roll wrappers and cut each sheet into two even rectangles (pictures below will help).
• Have a bowl of water ready.
• Fold over each end to form a triangle. Brush ends of these folds, (that meet down the middle) with water. Seal.
• Open shape up like a cone, as shown in picture below, and place one level tablespoon of beef filling in center of the cone. Fold over the top and seal with water. Make sure to seal all edges tightly. Keep aside and repeat with remaining wrappers and filling.
• Heat dutch oven with oil for frying.
• Fry over a medium heat all the assembled samosas two to three at a time, turning over once to brown sides evenly. Drain on paper towels.
• Serve warm with green chutney

The envelope like folding that creates a dimensioned cone shape for easy filling.

Golden brown beauties straight from the oil bath.

The king of all after school snacks in this clan. Between th samosa maker and her brother who can eat through a several dozen batch. 

Size can be can be doubled for dinner portions, served with a side of salad or rice. Perfect anyway, on a plate, off a plate, in your hands, between your cheeks. 

Beautiful ingredients make for beautiful chutney

Green Chutney~

Ingredients:

•  1 cup chopped cilantro 
• 2-3 sprigs mint, chopped. 
• 1-2 serranos or jalapeños. 
• 1/2 tsp chopped ginger. 
• 2 tsp fresh lemon juice.
• good pinch of sugar. 
• Salt to taste

Directions:

• Blend till silky paste forms. 
• Serve alongside samosas.

Notes~

This may also be used many places that elicit a condiment.

Bulk making is favored as you can freeze them between parchment in glass containers. Take out and fry when needed.

******

"When you had that first camera you took terrible pictures. You bought a new one and even after for a long while, the pictures looked bad. You kept on working with it, until you got better and better and now your pictures are really good. So, Amma, it's not the camera or any new one you intend to buy. It's the skill, the skill, Amma and the perseverance you have that made the shots keep getting good. Keep on doing just that with what you have- and God will honor it, remember(?)." 
Wise words of an almost-there 12 year old when his mom wondered out loud if a brand new camera would help take nicer pictures."
It's things like this that make my day. 

Daring Bakers' November 2012, Twelve Days Of Cookies

Holiday season is the time for sharing and Peta of Peta Eats is sharing a dozen cookies, some classics and some of her own, from all over the world with us.

From Peta's list of twelve, we were given instructions to handpick a one. The second option followed, where free reign was permitted in choosing right recipe # 2, on our own, for the November challenge.

Ohh, happy day! Set out I did to fulfill this merry making test, all to the the tune of my favorite monster. And to think, just yesterday I was of resolute mind that official holiday baking begins only on December 1st. How wrong I was (?) since, here, on this page, I've come to see that kickstarting it the Daring Baker way made a whole lot more sense, giving me additional days of deemed holiday noshing baking and all the more reason to play Bing Crosby's White Christmas.

I chose Peta's piped shortbread cookies. Mainly because I saw a super concise ingredient list, five to be exact, all of which were in my stockpile. Not too, inspiring, I know. One heads up, though, ultimately those mighty five did me in(as they will you), playing their parts distinguishingly well, and hailing in an overall fabulous piece of cookie.

Many things about piped shortbreads bring back memories of old-school butter cookies, stacked rows in those round blue tins, perfect for tea, that is if you drank tea, their pronounced butter flavor (pure, artificial, convoluted,who knows?) passing through every opening of your face.

Still, I can tell you, this moment, right now, these are different. What with their cornstarch, confectioner's sugar and prescribed 10 minutes of uninterrupted beating, they bake to an evolved, refined rank, one of buttery- crisp- softmelt-vanishing-on-contact breed. Your tongue detects it and says thank you, over and again. There is no safety in fighting off craving. Just give in.

(Recipe Adapted From The Daring Bakers' Challenge Page)
Piped Shortbread Cookies~

Ingredients:

• ½ c confectioners' sugar
• 1 c softened butter
• 1¼ c all-purpose flour
• ¼ c cornstarch
• 2 tsp vanilla extract

Directions:

• Preheat the oven to moderate 300°F.
• Combine confectioner's sugar, butter, flours, and vanilla in a stand mixer fitted with a paddle beater. Mix on low speed until combined and then change to the whisk attachment.
• Beat for 10 minutes.
• Pipe into rings
• Bake in preheated moderate oven for 15 to 18 minutes, or until bottoms are lightly browned.

The snow caps are a recipe that has visited our home and my kitchen, every Christmas season for more than half a decade. I really don't know where it came from, possibly Food Network, but don't quote me on that. I've kicked and played around with this blueprint so many times, that today, it's final make up has taken it quite a ways from it's original destiny.

Mounded scoops of dough are first baked and cooled. Here, then, comes the Ta-Da. The tops get adorned with melted semisweet chocolate and kissed with the white chocolate gratings of "snow". The cookies themselves are not saccharine sweet, so the double chocolate sings delicious against the nutty, no frills dough. Now with this you can bring on an infinite variation of topping conclusions. Your "mountain caps" can very well be white melted , with colored sugars, sprinkles, themed jimmies, etc. Or maybe a crest of milk chocolate tapped in coconut shreds. The possibilities are delightfully endless.

(Possible- Could- Be- Adaptation from Food Network archives)
Snow Caps~

Ingredients:

• 1¾ c flour
• 1 c chopped walnuts or pecans
• 1 stick and 3 tbsp butter (softened)
• ½ c powdered sugar
• 1 tsp vanilla
• ¼ tsp salt
• ⅓ c semi-sweet chocolate chips
• 4 oz. white baking chocolate bar, grated

Directions:

• Preheat oven to 350°F.
• Combine flour and walnuts; set aside.
• In a food processor, pulse together butter and sugar until well blended. Add vanilla, pulse until all ingredients amalgamate. 
• Gradually add flour mixture, stirring at each interval, until all is combined thoroughly and form a moist small crumb-like dough, which can be shaped easily when pressed in with hands (If not, add upto 1/2 tsp of water to aid in shaping). 
• Shape into 1 inch balls and place on baking sheets.
• Bake 18 minutes or until edges are light brown. Cool cookies on racks.
• Melt semi sweet chocolate chips in microwave -I cook on 50% power at 30 sec intervals until melted and glossy.
• Have the grated white chocolate set in a wide bowl or plate.

• Dip tops of each cookie into melted chocolate, then press lightly into white chocolate shavings for a snow topped effect.
• Let stand until tops are set.
• Makes about 2 dozen.

NomNomNom. A dozen were gone before my two came home from school. Being the shameful cookie fiend I am, I was so pressed to hide the remaining from myself (help!). 

So there you go, your holiday baking begins, and not with the generic- run- of- the- mill. This might just replace all those favorite cookie recipes you have scribbled in journals and bookmarked on screen. Keep with, the knowledge, that in a few short hours, you will be overflowing in pure cookie love, having enough for finishing, possibly even sharing. All the best with that.

Thank you Peta for this disarmingly delicious challenge, sharing a plentiful array of cookie recipes and ringing in the cheer of this year's Christmas season. Much thanks also for introducing back into my life the art of the situp, ho, ho, ho - what fun it is!

******

"I love the Lord because he hears my voice and my prayer for mercy. Because he bends down to listen, I will pray as long as I have breath!" ~Psalm 116:1-2 (NLT) 

Picture Source: Proverbs 31 Ministries via The Better Mom

Ela appam

Heirloom recipes. They are established. Time honoured. And, as you'll come to see, stupendous enough to pass onto generations beyond XYZ. Maybe even to lift the credibility curve on how dependable I am in delivering, despite long, echoing intervals.
Thank you. I am grateful you're reading.

The gorgeous treats flooding your screen come from old-school Kerala. I use old school, here in a tradition-is-cool sort of way, where once upon a time these were food items made by real Moms-Pops -grand and not, in their own kitchens, perhaps, quite charmingly, on wood burning stoves. In the wake of quick-fix, packaged treats and more palates taking to modern-ish Western tastes, these have become almost obselete. Almost. But if it weren't for the few hundred bloggers who've decided to usher in the light, and revive numerous classics, such as these, we see a resurgence of retro eats. And that's a tremendously good thing.

A common excuse for everyone and their mother turning their backs on a snack so loved, is lack of help and hands, something I'll soon reveal, should never, ever be a contingent, per se. Though, It's the same nontruth I fed into, and became sufficient reason to deprive myself of what far-away Travancore never wanted left behind in the first place. Obviously, I could not hold off forever. And, since I've attempted things far more complex, I knew, beyond doubt that it would be easier than cake. 

Which is why, before we start, it's imperative to provide you a coordinating Malayalam word bank.

Ready? 

Ela (eh- laa) means leaf. 
If I had a banana tree in my backyard,  I would have the perfect illustration because it's that ela or leaf that these are cooked in. But I don't. Ask Google.

Appam (aa- pumm) is usually a breakfast item, for the most part, but not here. It is typically made of rice flour and at least one or two forms/derivations of coconut. 
Examples can be found here and here.

Palaharam (pah-la-haa-rum) snacks, shorteats, ideally, but not limited to, being consumed at midday(could mean anywhere from 4 to midnight) tea time.
I have a plethora in archives. Feel free to thumb through.

Ela appam. Could be served as an afternoon high tea accompaniment, yet with sufficient motivation, and deft motor skills, an additional dozen could see you through a break of dawn revelation. 

In essence, ela appam is a sort of crepe- pancake- flattened dumpling, hand pressed into the medium it is to be steamed in. Since my Southwest backyard grows nothing more than cactii, the banana tree I hope for may never happen, so also, the leaf, which these would ideally steam in. In lieu of the leaf, we have the beauty of parchment paper, a veritable and very disposable nonstick, which dough adheres to, yet springs easily from. 

As you can see, it is not a direct clone. Nor is it a traditional recipe, in view of the elements used for manufacture and build. However, it does reasonable justice to the serious culinary assignment it has been given. And is as good as made-over old-fashion gets. I promise.

With enough practice,  you can seal one with a hand while spreading the second with the other.

Chia seeds aren't original to the recipe, but they bring in an entirely new dimension to the texture-mouthfeel game. Moreover, frozen, shredded coconut is timesaver gold. Together with readily-grated jaggery, they are just about the best things in Asian markets. 
The task to seek and find is entirely yours now and can be a truly educative, wholesome experience. 

And I am grateful for leading the way🙏

I cut American standard parchment from the roll, approximately 5'' in length, then split those pieces into 3 equal strips, widthwise, enough to wrap around and tuck under each appam.

Spreading the dough takes not much aptitude. That being said, it's susceptible to tear, but quite forgiving. Patch up, or reroll and try again.

Ingredients:

• 2 cups rice flour( roasted, if available)
• salt
• 1 cup boiling water
• 1 cup shredded coconut
• ½ cup grated brown jaggery
• 1 tsp chia seeds
• ¼ tsp cardamom powder
• ¼ tsp cumin 

Some good hands in my kitchen

Other items needed:

Parchment paper, cut into 12 long-ish rectangles

steamer
oil (for hands)

Directions:

• Mix together the flour and a pinch of salt. Add in enough water(you don't need to use a full cup) and combine with a large wooden spoon until mixture becomes a smooth dough. Turn out and knead with lightly greased hands fora minute or two, until you have a clean, round ball. Cover and keep aside. 
• In a separate bowl, combine coconut, jaggery, chia seeds, cardamom, and cumin. 
• Make 1 ½ inch balls of the rice flour dough. 
• Spread each dough ball into somewhat of a circle or rectangle, on individual parchment squares. 
• Place 1- 1 ½ tbsp of filling inside the flattened dough, leaving about inch off edges
• Fold in half, pressing edges of dough to seal the filling in, like a pocket.
• Put steamer, with enough water over medium-high heat and place packets on top tier.
• Steam for 5 minutes on high.
• Reduce to medium and steam for another 10-13 minutes.
• Let rest in steamer for 5 minutes. Take appam out.
• Peel back parchment.
• Enjoy:-)

Notes:
Jaggery is a sort of non-distilled, unrefined sugar/sweetener from the sugarcane. It is brown in color and I have used it in prior recipes.
Whole cardamom can be powdered and sufficient amount added.

July:

2017- Rhubarb lemonade

2016- Cheesecake

2015- Sponge cake with nutella, strawberries, cream

2013- Crepes with shrimp

2012- En papillote

******
"I am the vine, you are the branches. If you remain in me and I in you, you will bear much fruit; apart from me, you can do nothing." John 15:5

Buttered chapati (whole wheat flatbread)

Achromatic food rarely beckons my attention.  It's not as fun to photograph, which is big considering the space here is screaming for attention. Likewise, as opposed to brightly decorated ensembles, the desire to grab a few pieces, in shoot, is clearly not as strong.

There's also the uninspirational element that comes from attempting an iconic recipe repeated on the web countless times.. How could I chat with you on how exciting heated griddles and blistering doughs are when the contents of the matter has been discussed in the matrix of Google searches over 13000 times?

Moreover, my experiments with Indian flatbread are limited. At one point of my life, when I had the luxury to take a few fails, the work seemed to result in little dividend. Not counting the times I painted it though.

Today's story could end on a similar spiel. But, I urge you, read on to check if it resolves the above and turns out to be the exception. 

The bread on topic is chappati. In greater parts of India, it is known as roti, slight, puffy middled, griddle toasted and often the commoner's answer to gratifying sustenance. The couple of rolls dunked in a tiffin gravy provides a satisfying lunch. However, in a paramount desi meal, it occupies a grand spot, folded and tucked to the corner of a myriad of sides.

As a result, taking a look at these flattened pieces of durum most of a subcontinent passes off as dinner, you tread lightly on amending such an heirloom blueprint.

But, what if I tell you I made an adjustment that purists and flatbread theorists would nod their heads to? What if I said I found a way to create an on par to the curry it's meant to be soaked up with? 

What sets apart the thing I have for you from the original is the addition of two extra ingredients  Broken wheat and garlic powder are not ideally a part of chapati infrastructure, but they pave the way from ho hum to high praise. 

Subsequently, I need a moment to extol on the virtues of cracked wheat. It makes a solid difference, literally and figuratively. Fragments are nutty, lend chew, and give roti an artisanal look/feel/ flavor.

The dashes of garlic make it sufficient to eat, unpaired. But a saucy masala flanking it could do no wrong.

As simple as one, two, three, but as five star as you can imagine nourishment to be.

I believe that once you've tried what I've told you today, it will be impossible to make it any other way.

Ingredients:

• 2 ½ cups whole wheat flour ( I use King Arthur's white whole wheat flour)
• ¼ cup cracked wheat
• ½ tsp garlic powder
• 1 tsp salt
• ½ tsp sugar
• 2 tbsp + 1/2 tsp( for covering dough) olive oil
• ¾ -1 cup water, more if needed

Directions:

• Whisk the together flour, cracked wheat, garlic powder, salt and sugar. Alternatively, you could use the bowl of a stand mixer and mix on low speed.
• Stir in the oil and water, slowly incorporating and kneading, either by hand or using the dough hook and mixing on medium, until dough is soft and pliant.
• Roll into a ball and smear oil to cover it. Set aside tented with a tea towel, about 10 minutes.
• When ready, divide the dough into 8-10 equal pieces, depending how large you want your breads to be.
• Lightly flour the surface and press down a dough ball until lightly flattened. 
• Roll out each small disk using a rolling pin, to a diameter of 6-8 inches. Dough should have an even thickness. Repeat with each ball.
• Heat a cast iron skillet or griddle over medium heat.
• Place one chapati on the skillet. Move it around and press edges with a spatula until heat bubbles form and puffs the middle.  Quickly flip it over and brown the other side. It should not take more than 30-35 seconds per side.
• Repeat with remaining dough.
• Spread pats of butter between and over warm chapatis. 
• Place them warm in a clean tea towel, covered in foil.
• Serve with curry.

Notes~

I lightly spritz the tops of the dough with a bit of water while cooking. Helps in making chapatis soft and puffy.

Spread the rolled dough discs out onto a a lightly greased or floured surface- you would need to clear some counter space for this.  Do not stack them between parchment or any other paper- they will stick together.

Atta, milled whole wheat flour is found in Indian grocery stores and is what's preferred. However, King Arthur's white wheat flour is a good alternative.

 Chapati comes together in no time and with a little extra effort you could whip up one of these to plate it with:

beef fry

beef mappas

chicken curry

butter chicken  

shrimp masala 

April~

2020: carrot and bunny cake

2019: oven roasted shawarma chicken

2017: carrot cake

2016: spicy spaghetti with scallops and salami

2015: bunny buns

2014: corn in seasoned coconut milk

2013: palappam

2012: sesame chikki

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"To appoint unto them that mourn in Zion, to give unto them beauty for ashes, the oil of joy for mourning, the garment of praise for the spirit of heaviness; that they might be called trees of righteousness, the planting of the Lord, that he might be glorified." Isaiah 61:3