Monday, February 7, 2011

Chappatis and Anniversaries

Engagement anniversary, to be exact! A year ago, on February 6th, Ryan proposed...and now we've been married exactly six months!

Happy times.

I didn't make chappatis for dinner tonight. But I did make them a couple days ago along with Curry Fish. It was delicious...and the pictures are courtesy of Ryan this time!

I received this recipe from a dear friend, who got it from an Indian friend of her mother!

Chappati (Indian Flat Bread)
Makes about 20

2 cups Chappati flour (find this at your local Indian Market)
1 Tbsp oil or ghee (clarified butter)
1 tsp salt
Water as required (I needed about 3/4 cup)
1 tsp cumin seeds (optional...but I like them a lot!)

Add salt, oil, seeds (if desired), and a little water to the flour and mix it well. Add water and mix until it comes together. Knead it till it becomes smooth. Leave it for a minimum of 20 minutes.

Divide it into equal-sized balls, coat with flour, and roll them out on a floured surface. You want to get them really thin so they'll puff up while cooking. Heat the pan or griddle over high heat. Sprinkle or spray a few drops of oil or ghee and place the chappati on it, flipping it once so both sides are roasted. (This part doesn't take very long!) Repeat spraying oil and cooking chappatis until done. Best served hot with curry. This dough also stores well in the refrigerator.

Curry Fish (adapted from Add a Little Love...which is another blog out here)
Serves 2

2 fish fillets, sliced into thin layers (I used Tilapia)
2 Tbsp flour to coat fish (I forgot this step)
1 Tbsp fresh ginger, finely chopped
4 garlic cloves, minced
2 pinches cayenne
1 tsp turmeric
1 tsp coriander
1/2 Tbsp garam masala
6 oz plain greek yogurt
2 Tbsp flour
1/4 cup oil
3/4 cup water
Salt to taste
Mint to garnish

Coat thinly sliced fish with flour, add salt, and fry in hot oil, using high heat. Remove from skillet.

Mix yogurt, flour, and 1 Tbsp water in small bowl.

Prepare spices. Use same oil to cook ginger and garlic until fragrant. Add all other spices (including salt) and stir quickly for about 5 seconds. Don't burn it!

Add yogurt mixture. Add water and bring to boil. Let simmer for 10 minutes.

Add fish and cook for 5 more minutes. Garnish with mint and enjoy!

1 comment:

  1. Looks good. I had chapatis a few times in Nepal, but they weren't as good as these look.