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Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!
One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)
I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.
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Happy cooking!
Dershana
I made stir fried green brinjal, green gram sprouts, and dhal (lentils) for lunch yesterday. After we ate, just a teeny weeny bit of each dish remained. Did not feel like transfering them into tiny katoris and stoving into the fridge, felt even more bad chucking them out.
Voila! idea struck! mixed them along with wheat flour to make a different kinda 'masala chappathi'!
Left over veggies
Wheat flour
Yoghurt - 2 teaspoons
Chilli powder (cayenne pepper)
Turmeric powder - a pinch
Salt to taste
Knead everything together. Add water only if required (i found the moisture from the veggies sufficient).
Keep aside covered by a soft muslin cloth for about an hour. make chappathis (tortillas) as usual!
Serve with achar (pickle) and thick yoghurt.
Left over veggies
2 comments:
I made masala puris last week and used the leftover for rotis...nice one
Great idea,I already make chapattis with my leftover dhal as a variation of the lentil roti .........
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