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When I saw this post on Taste Goblet, I knew I had to try it. Usually the posts here about fabulous cakes, way beyond my basic baking abilities. Thank goodness I dont need to have any special talent to drool at the gorgeous photos and read the write-ups and marvel at Chitra's patience and baking genius, and did I mention her beautiful photos? This recipe, though, was definitely one I could do, so I did. Thanks, Chitra!
Recipe for: Spinach masala chapaties
Ingredients:
2 cups spinach, chopped
½ cup coriander
1” piece ginger, sliced thin
2 garlic cloves
2 small red onions, chopped
3-4 green chillies, sliced (or to taste)
1 cup warm milk
2-3 cups atta
Salt as required
1 tsp turmeric powder
1 tbsp ghee
Method:
1. Blitz the spinach, coriander, ginger, garlic, onions, chillies in a food processor
without adding water, until finely chopped but not mushy.
2. Put the atta in a large bowl and rub the ghee into it. Then add the chopped spinach mixture and add turmeric powder.
3. Add salt to taste, then make a soft but not overly sticky dough using as much milk as required. Knead the dough really well on a lighly floured surface, as for bread, for 5-7 minutes.
4. Leave the dough covered in the bowl for an hour.
5. After an hour, make chappaties as normal.
You can either make these as phulkas, smearing a little ghee after they’re cooked.
6. Or use ghee/oil/Pam (whichever you feel like) to cook the chappaties on the tawa itself.
7. Serve warm with any curry.
I'm afraid there's only one photo for this - my camera battery gave up the ghost JUST as I was making this for tonight's dinner (on request, I might add) and I simply didnt have the time or the inclination to wait for the battery to charge. The first time I made it, it was something I'd improvised on the spot, having not very much in the fridge. This time though, it was intentional. And good. Finger lickin' good (me) and bowl-licking good (Pete).
Recipe for: Potatoes and beans with spinach
Ingredients:
2 potatoes, boiled and cut into pieces
1 cup mixed canned beans/pulses
3 tomatoes, chopped
2 onions, chopped
1 inch piece ginger, sliced thin
4 shallots, chopped fine
1 cup spinach, shredded
3/4 tsp dhansak masala powder/garam masala
½ tsp cumin powder
1 tsp coriander powder
2 tbsp oil
Salt as required
1 tsp chilli powder
Water – about one cup
Method:
1. Heat 1 tbsp oil in a pan. Add onions, fry till they begin to soften. Add tomatoes and 3-4 tbsp water. Cook on high, stirring, till the tomatoes start to break down. Throw in the sliced ginger and cook till tomatoes are soft. Remove from heat and cool, then grind to a smooth paste.
2. Heat 1 tbsp oil and add the cumin and coriander powders. Put in the shallots and stir, then add the dhansak/garam masala and chilli powder.
3. When the shallots are soft and light brown, add the chopped spinach and stir-fry till it is wilted.
4. Now put in the potatoes and beans and stir them in. Pour in the pureed onion-tomato mixture and add about 3/4 cup of water.
5. Stir in salt to taste, then let the gravy come to a boil. Let it bubble for a couple of minutes, then lower the heat and simmer it for 7 minutes.
6. Serve hot with rice, chapaties, dosa etc.
They call it fruit seasoning, but it's really chaat masala. I found this at a little local Mexican shop last year in Seattle, when we were visiting my sister. I bought it because I found it intriguing - and when I opened the bottle and sniffed at the contents, the sharp lemony-chilli aroma went straight to my taste buds and salivary glands without my tongue even getting a look in!
Not that my tongue was deprived for long, because I tried it (the seasoning, not my tongue) over pears and mangoes and apples and ooooh, it's chaat masala allright - it makes FANTASTIC fruit chaat! A bit salty and a bit lemony and all the flavour of chillies without the heat and SOOOO aromatic. Who knew the Mexicans used fruit seasoning, just as we do? Well, I didnt, for one.
If you like chaat, this lovely Mexican seasoning is perfect. If you can find it, buy it. You wont regret it. Those of you who already know about this seasoning, ignore my post, it will have nothing new in it for you :)
