Indian Culture & Art in USA, a RedPatang.com Blog

Fun & modern Indian boutique for the entire family

Archive for the ‘All about Indian food’ Category

Indian Cranberry Chutney

leave a comment »

With thanksgiving just around the corner, I was hoping to add a little Indian flavor to the traditional cranberry chutney.  I wanted a recipe that  good but also simple and quick to make .  So after some fruitless (pun intended :)) internet and recipe book browsing, I have come up with my own version of an easy cranberry chutney with an Indian kick.  Ingredients are underlined

Slice 1 large red onion into slivers and saute until it becomes transparent.  Add 1 tbslpn black mustard seeds. Quickly add the paste of 2 medium fresh garlic cloves, 1 tblspn red chilli powder , a pinch of Asafetida and 1 cup of fresh cranberries.  Simmer until cranberries are mushy and fully cooked.  Add 1 tspn sugar.  Blend and add salt to taste. 

That’s it!  Happy thanksgiving everyone!!

Written by Redpatang

November 21, 2012 at 4:39 pm

Mmmm….rotis!

leave a comment »

Ok …so this post was inspired by Alicia‘s “How to make Chapati like a pro” illustration that we recently featured.

Roti’s aka chapatis are soft handrolled and puffed round breads that look like tortillas- but are like biting into papery clouds of wheat goodness…mmm.  Most fans of Indian food are familiar with Naans and the Tandoor but the lovely roti has been left behind in the culinary hall of fame.

A roti is usually made out of fine wheat flour and for those who want to try their hand at it here are the basic steps:

1) Mix wheat flour (you get a special fine variety especially for rotis at any Indian store) with a pinch of salt and water….enough to make a dough.  The consistency of the dough should be like soft playdough.  2) Separate the dough into golf size balls…wet hands work well.  3) Dip the balls into the flour and flatten with your palms.  4) With a rolling pin and well floured surface, roll the roti into an even thin circle trying to avoid lumps and tears or the roti wont puff up.  5) Heat a flat pan/griddle and place the roti on the pan till you see little bubbles of air puffing the surface of the roti.  6) With flat tongs, quickly drop the roti on an open flame (yes I’m serious!). The roti will puff up almost like a water balloon does

The roti puffs up on an open flame

Spread a thin layer of clarified butter on the piping hot roti and serve with your choice of vegetable/gravy or dal.  Warning: these soft rotis are highly addictive 🙂

And for us modern folks who love the marvel of engineering, here is a video on a roti machine that has been making the rounds on the internet.  Now, that’s something I wish they made in a smaller size for a regular kitchen!

Written by Redpatang

July 2, 2011 at 2:50 pm

%d bloggers like this: