Still Life: Chappatis/ Indian Tomato Soup with Coconut/ Yellow Split Pea Dal

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* Exported from MasterCook *

 

Chappatis

 

Recipe By :Molly Katzen

Serving Size : 8 Preparation Time :0:20

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup whole wheat flour

1 1/2 cups unbleached flour

1/2 teaspoon salt

1 cup water

2 tablespoons canola oil

 

Combine flours and salt in a medium-sized bowl.

 

Make a well in the center and add the water. Stir to combine, then turn the

dough our on a floured surface and knead for about 5 minutes.

 

Divide the dough into 8 equal parts. Make each into a ball then roll into a

thin circle with a floured rolling pin.

 

Heat a griddle or cast-iron skillet and brush with oil. Add as many Chappatis

as you have room for. Brush the top surface of the Chappatis with more oil.

Cook on each side over medium heat for just a minute or two, or until light

brown blisters appear. Wrap cooked Chappatis in a clean tea towel to keep warm

while you cook the rest. Serve as soon as possible. If you can't serve them

immediately, place them (still wrapped in the tea towel) in a 200 F. oven until

serving time.

 

Description:

" Chappatis are a special and exciting addition to an Indian dinner

cooked at home. "

Cuisine:

" Indian "

Copyright:

" 1988 "

Start to Finish Time:

" 0:30 "

 

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Per Serving (excluding unknown items): 131 Calories; 4g Fat (24.0% calories from

fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 134mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fat.

 

Serving Ideas : Serve with Indian Tomato Soup with Coconut and Yellow Split Pea

Dal

 

NOTES : Chappatis are a special and exciting addition to an Indian dinner cooked

at home. At first glance they may seem like a lot of work but they really

aren't. Chappati dough is a simple flour and water combination that needs no

rising and requires very little kneading. Rolling our the Chappatis is also

quite easy. Unlike that of pie crust and certain other roll-outables, this

dough is sturdy and untemperamental. It is guaranteed not to fall apart or give

you a hard time in any way.

 

Make the dough as much as several days in advance. You can roll it out a day or

two ahead also; just be sure you store then Chappatis in a stack with plenty of

flour between the layers, so they won't stick together. Wrap tightly in plastic

wrap and refrigerate. Cook them as close to serving time as possible.

Nutr. Assoc. : 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Indian Tomato Soup with Coconut

 

Recipe By :Molly Katzen

Serving Size : 4 Preparation Time :0:40

Categories : Soups, Stews & Chilis

 

Amount Measure Ingredient -- Preparation Method

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1 cup shredded unsweetened coconut

2 cups boiling water

1/3 cup sesame seeds

1/2 teaspoon whole or ground cumin seed

1/2 teaspoon mustard seed

3/4 teaspoon cinnamon

3/4 teaspoon ground coriander

1 tablespoon canola oil

1/2 teaspoon salt

3 cups pureed cooked tomatoes

 

Lightly toast the coconut, either by stirring it in a cast-iron skillet over

medium heat or in a toaster oven. Watch very carefully to prevent burning.

 

Place the toasted coconut in a bowl, pour the boiling water over it, and let it

soak for about 15 minutes. Strain through a fine strainer or sieve into another

bowl, pressing out and reserving all excess liquid. Discard the coconut.

 

In a medium-sized cast-ire skillet, saute sesame, cumin, and mustard seeds with

cinnamon and coriander in oil over medium heat, stirring frequently, for 8 to 10

minutes, or until they give off a deeply toasted smell (and the whole seeds

start popping). Remove from heat and add salt.

 

Combine the sauteed seeds and spices with the coconut liquid in a soup pot or

Dutch oven. Add the tomatoes.

 

Heat just to boiling, then reduce heat and simmer very gently 15 to 20 minutes.

Correct and adjust seasonings to taste. Serve topped with cayenne and a few

springs of fresh mint.

 

Cuisine:

" Indian "

Copyright:

" 1988 "

Start to Finish Time:

" 0:40 "

 

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Per Serving (excluding unknown items): 311 Calories; 23g Fat (60.7% calories

from fat); 7g Protein; 26g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

1028mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 1/2

Fruit; 4 Fat.

 

Serving Ideas : Serve with Yello Split Pea Dal and Chappatis.

 

NOTES : This recipe calls for pureed cooked tomatoes. You can puree canned

tomatoes in the blender or food processor, or cook fresh peeled ones and then

puree them. (Don't use canned tomato puree. It will be too thick and intense.)

Approximately 2 pounds or 3 large tomatoes will yield 3 cups of puree.

 

The sesame and mustard seeds can be left whole or, for a finer-textured soup,

ground (before cooking) to a powder in a spice mill or a clean coffee grinder.

Nutr. Assoc. : 26643 0 0 491 0 0 0 0 0 1505

 

 

* Exported from MasterCook *

 

Yellow Split Pea Dal

 

Recipe By :Molly Katzen

Serving Size : 6 Preparation Time :0:05

Categories : Legumes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups dried yellow split peas

10 cups water -- or more if needed

2 tablespoons cumin seed -- lightly toasted

2 tablespoons ground coriander

2 tablespoons mustard seed -- lightly toasted

2 teaspoons turmeric

1 teaspoon cinnamon

12 medium garlic cloves -- minced

2 teaspoons salt

3 tablespoons fresh lemon juice -- or more to taste

black pepper

crushed red pepper

 

Place split peas and 10 cups water in a soup pot or Dutch oven. Cover and heat

to the boiling point. Reduce heat and simmer very slowly partially

covered--stirring intermittently--for about 2 1/2 hours, or until very soft.

 

After 45 minutes into the simmering add the cumin seeds, ground coriander,

mustard seeds, turmeric, and cinnamon. Stir well, and continue to simmer.

 

Add half the garlic about 45 minutes later. Stir, and continue to simmer. As

the dal gets thicker, you may want to place a heat diffuser under the pot to

prevent sticking on the bottom.

 

When the dal is just about ready, add the remaining garlic, salt, lemon juice,

and black and red pepper to taste. If desired, thin it to taste with small

amounts of additional water. Simmer for about 10 minutes longer. Serve hot.

 

Description:

" " Dal " in Indian cooking refers to porridgelike dishes made from dried

legumes--usually split peas or lentils. This is a thick dal,

comprehensive and highly spiced enough to be the focus of a meal. "

Cuisine:

" Indian "

Copyright:

" 1988 "

Start to Finish Time:

" 2:30 "

 

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Per Serving (excluding unknown items): 268 Calories; 3g Fat (8.6% calories from

fat); 18g Protein; 46g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 738mg

Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;

1/2 Fat.

 

Serving Ideas : Serve with Indian Tomato Soup with Coconut and Chappatis.

 

NOTES : In this dish, yellow split peas are cooked slowly as seasonings are

gradually added. Cumin and mustard seeds can be lightly toasted in a small

skillet or a toaster-oven (watch them carefully!).

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0