{"id":2378,"date":"2009-03-19T00:00:54","date_gmt":"2009-03-19T00:00:54","guid":{"rendered":"http:\/\/shilohwalker.wordpress.com\/?p=2378"},"modified":"2009-03-19T00:00:54","modified_gmt":"2009-03-19T00:00:54","slug":"guest-bloggeralisha-rai","status":"publish","type":"post","link":"https:\/\/www.shilohwalker.com\/website\/2009\/03\/guest-bloggeralisha-rai\/","title":{"rendered":"Guest blogger…Alisha Rai"},"content":{"rendered":"

This one is fun… a recipe. Who is going to try it?<\/em>
\n_______________________________<\/p>\n

As the great Shakira once sang: my hips don\u2019t lie. I love food. I love the way \"\"a good meal smells, the way it looks, the way it tastes. I actually get a little thrill when I\u2019m confronted with perfectly seasoned vegetables, a piece of meat so tender it melts off the bone or a slice of moist cake just the right degree of sweetness.<\/p>\n

I don\u2019t have to look far to find where my love of the culinary delights stems from. I was born and raised in America, but my parents are both from Mumbai. I can\u2019t speak for all Indian families, but mine thoroughly enjoyed celebrating the varied flavors of our culture\u2019s food. My earliest memories are of standing next to my mama at the counter, elbows deep in flour, as I tried to roll out a tiny chapati, the Indian version of a tortilla, with my play rolling pin.<\/p>\n

Now, my taste buds don\u2019t discriminate. I can happily find joy in a bowl of lobster bisque or a plate of eggplant parmesan. Yet, nothing can quite compare to the comfort and memories I find in the flavor of Indian food. That first bite of soft naan or spicy chicken tikka throws me back to my parent\u2019s small dining table where friends and family laugh and talk loudly over steaming, fragrant plates.<\/p>\n

I\u2019d love to share a recipe for a basic staple of Indian cooking which is featured in my current release, Glutton for Pleasure, available now from Samhain Publishing. Glutton for Pleasure is the tale of Devi Malik, head chef of her family\u2019s restaurant, and the passion she discovers with her long-time crush and his twin brother, Jace and Marcus Callahan.<\/p>\n

Let me know how it works out, and visit my website for more recipes. Happy eating (and reading).<\/p>\n

Chapati Recipe<\/p>\n

Chapatis, also known as roti, are similar to a tortilla, but softer and thicker, if done properly. The popular flatbread is served with all kinds of dishes, or you can use it as a wrap. It also tastes great smeared with a little butter and sugar. The dough can be prepared up to three days in advance and kept covered in an airtight container in the fridge. However, it tastes best if you make it about ten minutes to a half an hour prior to cooking it. The dough likes to \u201csoak\u201d a bit before you cook it.<\/p>\n

This recipe makes about eight chapatis. Halve it if you wish to make less.<\/p>\n

Ingredients:<\/p>\n

1 cup whole wheat flour (if you go to an Indian grocer, you will see something called \u201cdurum atta.\u201d This is what I use. However, any whole wheat flour will suffice)<\/p>\n

\u00bd cup lukewarm water<\/p>\n

Pinch of salt<\/p>\n

Butter (optional) for finished chapatti<\/p>\n

\u00bd cup whole wheat flour for rolling<\/p>\n

Oil for kneading<\/p>\n

Directions:<\/p>\n

1) In a bowl, combine one cup of whole wheat flour, water, and a pinch of salt together. Use your hands to mix the ingredients together as best you can, adding more water if you feel it\u2019s necessary. I find it best to add just a couple of drops of oil to your fingertips, a couple of drops to the bottom of the bowl, and knead again. The oil is great for keeping the dough from sticking to your fingertips and the sides of the bowl, and helps the dough form into a soft, pliable ball.<\/p>\n

2) Once the dough is soft and ready, divide it into eight parts and roll each one between your palms until you have formed smooth balls.<\/p>\n

3) Turn your iron skillet on to Medium-High while you\u2019re prepping your dough.<\/p>\n

4) Take one ball, pat it flat. Press it into the flour on each side. Dust a bit of flour on your rolling surface as well. Don\u2019t use too much flour, just enough to keep the chapati from sticking to your rolling pin.<\/p>\n

5) Using your rolling pin, roll your ball until it makes a circle about five-six inches in diameter.<\/p>\n

6) If your skillet is hot enough (test it with the old drops of water thing), then place your chapati on it. When it starts to change color and bubble, you can flip it over.<\/p>\n

7) Treat the other side in the same manner for a couple of seconds and flip it again. You should start to see golden-brown spots. Very lightly, press your spatula all around to force the whole thing to puff. Ideally, the chapati will puff all over. Note: In Glutton for Pleasure, Devi puts her chapati directly on the burner to puff it. Please do not do this unless you are very confident in your ability to not burn your house down. Thanks.<\/p>\n

8) Remove from burner and spread butter on it if you want. You can store it in an airtight container for a couple of days and warm up in your microwave, though nothing beats eating one right off the stove.<\/p>\n

You\u2019re done! Honestly, it\u2019s easy. The rolling is the hardest part, but once you experiment a bit, you\u2019ll be a pro. Enjoy!<\/p>\n

Alisha Rai
\nhttp:\/\/www.alisharai.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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