Roti–Indian Flatbread

I love bread! It is a horrible and honest answer, but since I was a child I have enjoyed bread of any kind. I was excited to have found a recipe for what I had thought was naan. However, I was surprisingly excited to understand the differences between naan and what I found to have made, roti. The following describes the subtle differences:

Naan or Nan is a leavened, oven-baked flatbread. It is popular in West, Central and South Asia. In Iran, from which the word ultimately originated, nān does not carry any special significance, as it is merely the everyday word for any kind of bread. Naan in other parts of South Asia usually refers to a specific kind of thick flatbread. Generally, it resembles pita and, like pita bread, is usually leavened with yeast or with bread starter. Naan is cooked in a tandoor, from which tandoori cooking takes its name. This distinguishes it from roti, which is usually cooked on a flat or slightly concave iron griddle called a tava. Typically, it will be served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with
a filling.

roitindianflatbread

Roti is generally an Indian bread, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka and Bangladesh. It is also consumed in parts of South Africa, the southern Caribbean–particularly in Trinidad and Tobago–Guyana and Fiji. Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeast-leavened bread. Roti and its thinner variant, known as chapati, are integral to Indian and Pakistani cuisine

Here are a few tips to keep in mind:

  1. I used whole-wheat flour.
  2. I used more than the amount of water suggested.
  3. You want to create dough that is firm but a cohesive piece.
  4. I mixed the dough in my Kitchen Aide mixer, then I kneaded it to incorporate the missed flour and lost pieces.
  5. I was able to divide my dough into nine balls, probably 12 had I made them evenly sized.
  6. Be sure to roll them thinly. Thicker pieces will leave a doughy texture when cooked.
  7. After rolling them, place them on a cookie sheet layering them with paper towels to keep them from sticking.
  8. Be sure to not over flour them because the flour residue will stick to the naan during the cooking process and be left afterwards. No one likes raw flour.
  9. Heat the skillet, without oil or Pam, on high.rotiindianflatbread2
  10. The dough will begin to bubble with air pockets within 30 seconds. Flip the bread immediately to reduce the chance of burning the bread and cook for an additional 30 seconds.
  11. The tops of the naan will be freckled with brown cook spots.
  12. Oil only the top of the naan. Because the bread is thin, the oil will be absorbed on both sides.

Understanding my love for Indian dishes, I am thrilled to understand both the difference between naan and roti and having found a recipe that allow for a traditional bread to accompany my future exotic dishes. Paired with a curried quinoa stew or as a side to a tikka masala, the roti is simple and easy to make. You can even add peanut butter and enjoy as is, like my mother. Hurry though because with friends and family there might not be any left
for you.

Leave a comment with your favorite Indian recipes. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from The Cooking Bug.

Advertisements

Curried Quinoa Stew

curriedquinoastew

Quinoa is thriving in the new year. People, like myself, are enjoying the seed that offers vast amount of protein per carbohydrate. It can run close in comparison to the textures of couscous or pearl barley and works as a gluten free, nutritional powerhouse. The addition of quinoa to stews works perfectly because the seed grows and cooks in a liquid base. So, jumping on the quinoa bandwagon, the curried quinoa stew delivers on all notes.

curriedquinoastew2

Curry, is the generic English term primarily employed in Western culture to denote a wide variety of dishes whose origins are Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian, Mauritian or Fijian. In originaltraditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice and, to some extent, family preference. Curry powder, a commercially prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain. Curries may be either wet or dry. Wet curries contain significant amounts of sauce or gravy based on yogurt, coconut milk, legume purée (dal) or stock. Dry curries are cooked with very little liquid that is allowed to evaporate, leaving the other ingredients coated with the spice mixture. The main spices found in most South Asian curry powders are turmeric, coriander and cumin; a wide range of additional spices may be included depending on the geographic region.

Here are a few tips to keep in mind:

  1. I used baby carrots in place of chopping a large carrot.
  2. Using fresh ginger is essential in curry related meals. It adds depth and a more authentic taste to the dish.
  3. I made my own curry powder. It is an equal mixture of turmeric, ground cumin, coriander and cayenne (optional).
  4. I used tomato sauce. I do not care for tomatoes and the sauce thickens the stew without leaving chunks.
  5. You can use vegetable broth for a vegetarian dish.
  6. I used white kidney beans in place of black beans. It was by random chance that I mixed the two cans up; however, I feel the kidney beans work better to balance the dish whereas black beans would overpower the flavors.
  7. The nut buttes add a depth of flavor to the dish and a creaminess to the soup. Also, it provides a hint of the end color.
  8. I nixed the cilantro because I do not care for the minty Mexican spice.
  9. Use a fair amount of spinach because it will wilt in the stew. Tearing it can be essential in dispersing the spinach evenly without spinach balls.
  10. I liked to cook my dish in my dutch oven. It works equally to a large pot, but the spices and flavors of curry will sink into the soul of your dutch oven: YUM!
  11. After adding the quinoa, stir the dish occasionally to keep it from burning. You will begin to notice that the stew becomes thicker as the quinoa absorbs the liquid while
    being tossed.
  12. Similar to the quinoa chili I have created in the past, you could substitute the carrots with sweet potatoes. Keep in mind that your nutritional information would then change as well since carrots are low in calories.

I have a knack for enjoying Indian dishes. Curry’s potent flavors and aroma are one of my favorite spices to work with. It can transform dishes into wonderful meals. I enjoy that curries and Indian dishes incorporate a vast amount of spices: meaning I can obtain flavor without calories. From the nuttiness of the peanut butter to the protein of the quinoa, my stomach was dancing after enjoying the meal. Eaten on a cold winter night or for an Indian flared party, the dish will wow friends and family alike.

Leave a comment with your favorite Indian recipes. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from The Cooking Bug.

Winter Vegetable Dal

wintervegetabledal

Cold days call for warm soups. This winter vegetable dal delivers a warm deliciousness to your tummy. Full of notable Indian spices and deep flavors, it provides a sensational dish without tedious hours of cooking. Within an hour, you can easily create a dish worthy of family night and friendly parties.

Dal refers to a thick stew prepared from dried lentils, peas or beans that have been stripped of their outer hulls and split. The dish is normally paired with rice or bread as a soaking agent to the soup. Dal is a staple food for much of India, Pakistan, Bangladesh and Nepal known as Dal Baht–literally dal and rice. Dal has an exceptional nutritional profile. It is typically around 25% protein by weight, particularly for those adopting vegetarian diets. It is virtually fat-free and rich with B vitamins, folic acid, iron and zinc.

Here are some tips to keep in mind:

  1. I suggest using coconut oil for the natural health benefits.
  2. I was unable to find brown mustard seeds; I believe mine were simply called mustard seeds but were yellow.
  3. I used a bay leaf in place of curry leaves. It was what I had in the pantry; the point is to create spice flavor.
  4. Dice the Serrano pepper finely and remove the seeds.
  5. I suggest grating the ginger finely rather than chopping it. The pieces become too small and are difficult to chop.
  6. I used red lentils found in the natural section of my grocery store, but you can use any type of lentils available.
  7. Use “lite” coconut milk whenever possible. The point is to create creaminess without killing your waistline.wintervegetabledal2
  8. Tumeric and garam masala are the important spices to achieve the Indian flavors. Tumeric provides a distinctive, yellow color, and garam masala adds the punch of spice.
  9. Peel, de-seed and cube the butternut squash. The pieces need to be small enough to cook in 20 minutes.
  10. Cube the potato in similar fashion because they will have the same cook times.
  11. I broke my cauliflower into roughly one
    inch florets.
  12. Heating the spices brings their flavors to life and makes the room smell scrumptious.
  13. Frequently stir the ingredients to keep them from burning. Cooking it uncovered keeps the temperature in your control.

I love recreating Indian dishes. Rarely people make these inspiring meals because they are heavily dressed in spices; however, I love the depth of flavor that is created in every inch of the dal. I am constantly surprised at the ease of making such dishes. I am even more shocked to find a way to make the meal healthier. The dish accomplishes both while maintaining flavor and integrity.

Leave a comment with your favorite Indian recipes. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from The Cooking Bug.