Saturday, January 26, 2013

Weekend Cooking; Curry and Chappati

We've been eating...lots of good stuff.  Last night I whipped up an easy batch of fettuccine (pasta, olive oil, hard Parmesan, cream, thinly sliced garlic, and loads of pepper)  after a crazy day with no heat in our house.  Lucky for us by 5:00 last night it was fixed otherwise my hands would probably be too cold to type.  But the recipe coup of the week was the curry dish I created last Sunday night for guests.  We ate the curry over brown rice, washed it down with a couple of ice cold Stella's, and popped edamame pods for something green.  

I cleaned my house early in the day so I'd have plenty of time to cook with out hurrying which leads to worrying that everything's not going to come out right.  It came out great with very little leftovers.  Because of the extra time I allowed I had time to whip up something special for the side that my husband loves; chappati. ( Indian Bread) As a 4th and 5th grader my husband spent two years in Malaysia and he loves most everything related to Indian and Asian cooking.  My mother-in-law who I adore and bragged about in this post wrote a short cookbook based on her experiences working with friends in Malaysia.  I've made a few recipes from her book but the chappati one is one of our favorites.  It is incredibly easy and they work perfectly as the tool to get more curry into your mouth.

The curry recipe is from Serious Eats.  This recipe called for lemongrass which smelled incredible as I chopped and whirred it together with fresh ginger.

And the chappati recipe:  

3 cups whole wheat flour, or atta flour
Water, enough to make it pie dough consistency

Knead the water and flour well, at least 30 minutes before you are ready to fry it.  Grease the top with ghee or corn oil, cover, and leave at room temperature until ready to use.  

Pull off small tangerine-sized hunks of dough and work in your hand until it is smooth and round.  Roll out into a flat, round circle about 1/4-inch thick.

Fry on a very hot griddle until golden brown on each side.  May brush on a small amount of ghee or oil while frying to make chappatis soft.  If they puff up while cooking, press the air out.  Continue making until all dough is used up.  Keep warm in oven or between layers of towels.  Makes 10-12.

Thank you Phyllis!

There is a curry puff recipe here that is on my list to attempt soon.

I also have all the ingredients to make this Mexican Tortilla Casserole that I first spotted at Beth Fish Read's interview with Katie Workman and now I have the book.  I hope all my peeps like it.

We won't be having it tonight though as Groovy Girl and I have tickets to the ballet...the Russian Ballet performance of Cinderella so we are donning our dresses and heavy winter coats and heading out, one foot in front of the other to the ballet!

This post is linked to Beth Fish Reads Weekend Cooking meme.  Click her link to find many other food-related posts.  

Enjoy your weekend...