What’s for Dinner?
● Homemade chappatis, puffed on an open flame. Make a pliant, soft dough with whole wheat (chappati) flour and water. Roll into circles and griddle-cook both sides before flipping directly on to the flame (I cheat, and use a metal grid. My mom uses her fingers, ouch). The chappatis should puff right up. Dab a small amount of clarified butter (ghee) on each, and store covered until ready to eat.
● Coconut Curry with Potatoes and Peas: Grind together fresh coconut, roasted coriander seeds, roasted fenugreek seeds (just a few, or it will be too bitter), tamarind, dry red chilies. Bring to a boil with enough water to make a gravy; then, add precooked, diced potatoes and peas. Add salt and garam masala to taste and a small lump of jaggery to sweeten and balance the tartness of the tamarind. The final touch is tempering: in a tsp of oil, splutter some mustard seeds and split white lentils (urad dal). When the oil turns aromatic and the mustard seeds turn gray, attempting to escape and redecorate your clean stove top, add the curry leaves and stand back..then pour it on the coconut curry for a satisfying sizzle.
● Homemade Yogurt: 2% fat milk, boiled and cooled, then inoculated with non-commercial (i.e., smuggled from India) culture. Use a yogurt thermometer if you want to be scientific. Or not. Incubate overnight in warm spot (I once saw a friend lovingly wrap it in a child’s parka!). It is mild to taste, and moderately solid.
Bon Appetit! What’s your dinner?