Indian Food; What is all this stuff? pt.1 Breads

Indian food for the unitiated can be intimidating.  The menu is full of unfamilar words and even the categories can be alien.  But it's too delicious a cuisine to just avoid.  Let's break it down.
Today, we tackle the different types of breads.

Chapati (pictured)
Somewhat similar to a tortilla, a chapati is round and flat.  It's texture is similar to a tortilla as well and is usually made of whole wheat flour.  It's perfect for tearing into pieces and picking up some veggie or potato dishes. 

Naan
You'll find naan at most Indian restaurants.  It's somewhat like a pita, but fluffier and sometimes greasier.  They come in different flavors like garlic or herbs.  Naan really soaks up curry and soups.  It is sometimes topped with butter, so be sure to ask. 

Puri (also spelled poori)  
Puri is deep fried, puffy goodness.  It can be an appetizer, dipped into sauces.  Goes well with main dishes as well, but go easy on it.  Probably the greasiest/fattiest Indian bread around.

Idli
These bad boys are small cake-like breads made of rice and lentils.  They are too dry to eat alone.  Chutneys and sauces are needed.  Mostly this is a snack or appetizer.  You'll likely see the white version, but there are other kinds with herbs and spices that make it look more golden.

Papadum
Super thin, crispy and tasty.  It often has a roasted flavor.  Papadum is sometimes loaded with spices that make it quite flavorful as well.  Great for dipping and as a snack.

Uttapam
At first glance, you'll think pizza and while it does have toppings like a pizza, it's not as crispy.  It's more like a savory pancake made of rice and lentils.  Great with tomatoes and chilies on top. 

Texas Caviar

Texas Caviar is not only far cheaper than the real deal, it's vegan!  It's a simple, flavorful side dish or appetizer you can eat with tortilla chips.  Have at it.


2 cans of black-eyed peas (drained)
2 small tomatoes, chopped
2 fresh medium jalapenos, seeded and minced
1 small onion, cut into small dice
1/2 yellow bell pepper, stemmed, seeded and cut into small dice
1/4 cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil
salt and pepper, to taste
dashes of dried oregano, garlic powder and ground cumin

Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days.
You can add black beans as well. 

Stew Peas

On my most recent trip back home to the Cayman Islands, my stepmom showed me how to make Stew Peas.  It's originally a Jamaican dish, but Caymanian cuisine borrows heavily from their neighbor.  Jamaican refer to beans as peas so that's why the name of the dish might be confusing as they are no green peas in it. 
It usually has salted beef in it, but is great without it.  Hearty, flavorful, perfect with rice. Scotch bonnet is a really hot pepper so be careful when handling it, it can burn your skin just by touching it a little.  If that scares you or you can't find it, try a habanero which is less spicy.


2 green scallions, chopped
1/2 onion, sliced thinly
3 cloves of garlic, chopped
3 sprigs of thyme
1 scotch bonnet pepper, finely chopped
2 cups of red beans
1 can of coconut milk
salt and pepper to taste
2 cups of flour

Soak the beans overnight and cook them them in about two and a half cups of water.  This is the hardest part because it takes so long.  Saute the scallions, onions and garlic in a touch of oil.  When the beans are soft enough to eat, through those in with the beans along with the coconut milk and thyme.  The thyme is put in whole and then taken out before you serve. 
 
While that cooks, you'll make "spinners" with the flour.  They're basically worm-shaped dumplings.  Mix the flour with about one cup of water and knead and add water as needed until the dough is not wet and is malleable. 
 
Roll the spinners in your hand like you did when you made snakes out of clay.  Toss them into the soupy beans.  Sprinkle in some salt and pepper.  When the spinners are cooked, which should only take five minutes or so, you're ready to chow.   

Taquitos

Taquitos is Spanish for awesome little fried rolled up goodness. 

You could really stuff anything in here but here are two basic options:
-Refried beans and mushrooms
-Potato

For the beans and shrooms one, saute chopped mushrooms with chopped onions, stir in beans.  Add some garlic, salt, a touch of hot sauce.  Spoon a thin line of the stuffing in a corn tortilla and roll it up tight.  Fry these puppies and blot on paper towels.  Don't worry if some tortillas tear, it's inevitable.   

For the potato version, boil the potatoes until soft, salt and pepper them a touch and do the rest the same. 
Top with salsa, Tofutti sour cream, etc.  Eat them before they get soggy.  Shouldn't be a problem though. 

Baked Apples

Not only are these delicious treats that are relatively healthy, but people will no doubt be impressed because they look so gourmet and like you slaved.

You'll need:
4 green apples
1/2 cup brown sugar
4 tablespoons margarine
2 teaspoons ground cinnamon
just a little crushed nuts/raisins(optional)

Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon. Insert optional ingredients if you like. Bake for at least 15 minutes (at 350), a little longer is fine if you like the apples a bit more golden and tender.

Thanksgiving Ideas: Tofurky

Every homemade veggie turkey I've tried has been a letdown. While some folks may want to avoid processed foods like this or save money (the Tofurky roast runs about 10-15 bucks) this is a tasty and hearty addition to Thanksgiving.
Will you family make fun of you based on its silly name? You betcha.
But will you love every bite? You betcha.

Thanksgiving Ideas: Rice Pilaf

This is a recipe from an article in the Huffington Post. This rice pilaf is filling and a touch gourmet.

1 teaspoon avocado or olive oil
1 onion, diced
1 cup button mushrooms, thinly sliced
1 cup fresh corn kernels
1 carrot, diced
small handful slivered almonds
small handful dried cranberries, unsweetened
1 cup long grain or basmati brown rice
1/4 cup wild rice
sea salt
3 cups spring or filtered water

In a deep, heavy pot, heat the oil. Saute the onion with a pinch of salt until fragrant, about 2-3 minutes. Add the almonds and cranberries and saute until well-coated with oil. Stir in the balance of veggies and saute with a pinch of salt for 1-2 minutes more. Spread the vegetables evenly over the bottom of the pot and top with the rices. Gently add the water and a pinch of sea salt. Bring to a boil. Reduce heat and simmer over low heat for about 45 minutes, until all the liquid is absorbed and the rice is fluffy. Remove from heat and allow to stand, covered, for 5 minutes. Stir well and remove to a serving bowl. Garnish with fresh parsley sprigs.