|Bulgur and Chappati
||[Aug. 16th, 2007|09:11 pm]
So I went to the little international market (mostly geared toward Indians) in search of flour. I discovered a flour that knocked my socks off and I don't think I'll ever go back! It says whole wheat flour, but it's ground so fine that it resembles cake flour. It mixes like a dream! Most flour I've worked with has left my fingers feeling all gummy or gritty. This just feels like silk. Durum atta, they call it. I call it the flour I'm using from now on (well, maybe I'll use others for special stuff!).
This is an extremely easy to make dish. It was practically nothing to make. Should I even bother with giving out the recipe? Oh, why not?
First, this is bulgur wheat that I mixed with sauteéd spinach, mushrooms, and onions. Next to it is chappati, an Indian bread that is beyond easy to make. In the middle, I put some sambal oelek, which is a hot sauce commonly used in Chinese, Indian, and other Asian cooking. That’s a lot of it for most people. I wouldn’t recommend you try that at home!
Now wasn’t that easy? Actually, I sauteed the bulgur first in olive oil and then I added the water and VB cube. Then I brought it to a boil, stirred it, and then covered and put on LO.
- 1 cup bulgur wheat
- 1.5 cups water
- 1 veggie bouillion cube
Sauteé in medium skillet with a splort or two of olive oil. Was that hard? See? You could do it, too! Once both of these things were done, I mixed them together in a bowl. Naturally, I had some bulgur left over because I didn’t use it all. I put the extra away for another time. It’s got many uses. So that’s what’s on the left there. But what’s that on the right? It’s called chappati and it’s a common bread made in India. It’s a lot like a tortilla. In fact, I bet if I looked up recipes for tortillas, they’d probably be nearly identical. If you want to get the recipe, it’s at that link. That’s where I got the recipe from.
- 1.5-2 cups fresh spinach, washed
- 3 large mushrooms, sliced
- 1/2 onion, sliced
The reason I said it was beyond easy to make was because I already had the dough on hand to make it. In fact, it was the same dough I had used for lunch to make my fettuccine. It’s pasta dough rolled out into a thin circle and placed on a hot dry skillet. I have gotten into the habit of making a cup of dough every couple of mornings or so. I put the finished ball in cling wrap and stick it in the fridge. My recipe goes more like this:
Mix all ingredients into a dough. Put in wrap. Blahzyblah! It’s done! I use about half of that dough for one serving of fettuccine. I simply cut it in half, putting the unused portion back where I got it, and then roll it really freakin flat. Cut into long, thin strips with a knife. Don’t hurt yourself. Boil water. Put noodles in water until it starts to get foamy and the noodles themselves take on a slightly different color. Drain and POOF, you have al denté noodles made from scratch.
- 1 c flour
- 1 splort olive oil
- 1/3 cup water
If you’re wanting to make it into chappati or a tortilla, pinch off some dough, roll it into a ball, then sqush ball flat and roll out to a nice thin round thingie. Put nice thin round thingie on dry hot surface (about medium heat is fine). When you can see that it looks a little different than when it went in (aprox 15-20 sec), flip it over and press down a bit. There should be some lightly golden brown spots on the side that was on the bottom first. Continue flipping until you get the desired doneness. It might puff up a bit if you’re not careful, so make sure you press it with the spatula.
This dough is so versatile. How did I ever get along without it?