In honor of the Didi Scarf launch, I decided to invite my sister, Allison and my sister-in-law, Nancy, over for dinner at my house. We attempted to connect with the cuisine that our artisans might make by cooking a traditional Indian dish “Vegetable Kurma over Rice with Roti”. Together with my sister-friend, Christina, and my husband, Jake, we had a fantastic time laughing sharing stories, and most of all eating. Nothing brings people closer like food experimentation.
As we were making the meal I thought about how the very act of cooking, of providing nourishment for myself and others, is such a challenge in many parts of the world. I thought about how, many times, this challenge rests on the shoulders of women. It is a great and noble responsibility.
Much like Colleen and Maggie and Devon and Lauren, my sister (my didi) and I sometimes work together. She majored in Architecture at Smith College and I received my Landscape Architecture degree from RISD. From time to time we collaborate on design projects, ask each other’s advice about a certain element, and rely on each other for contacts and expertise. Even though we are very different we sometimes are tapped into one another’s wavelength. For example, she showed up to dinner wearing almost the same shirt I was!
For the recipe, I used the internet as a source. This proved to be a bit of mistake, for the measurements ended up a bit off. It seemed as though the author of the recipe confused tablespoons with teaspoons. We ended up having to make a lot of it up on the fly, but it turned out pretty well. Below is the amended recipe we made:
Serves 6-8 people
*Prepare Rice separately using a ratio of 1:2 (1 cup rice : 2 cups water) and boil in a sauce pan until all moisture is gone from the Rice. Add saffron or raisins if so desired
For the masala:
2 cups coconut milk (we used light, but regular is fine too)
2 tsp poppy seeds
6 tbsp dry roasted cashews
1 tsp coriander powder
2 tsp sesame seeds
1 ½ tbsp garam masala
1 tbsp tamarind extract
1 medium-sized onion, thinly sliced & fried in a tbsp of oil until golden brown (use only half of it for here)
1.5 tbsp ginger-garlic paste (made by grating fresh ginger and garlic and then mixing together)
3 roma tomatoes – chopped
4 cups mixed veggies cut into almost equal sizes – potato, green beans, carrots, bell peppers
2 tsp red chilli powder (or less based on the desired spice level)
1/8 tsp turmeric
1 tbsp tomato ketchup
3-4 tbsp canola oil
The other half of the thinly sliced onion
In a blender add all the ingredients listed in the “masala” list with enough water to make fine paste.
Heat oil in a pan and add rest of fried onion with tomato. Sauté for few minutes and then add all the vegetables. Cook them until done, not mushy just tender. Season to taste with turmeric, red chili powder and salt.
Add the masala to the vegetables. Cook on low-medium flame until oil separates on the edges. Mix in tomato ketchup and cook for few more minutes.
2 ½ cups self-rising flour, or 2 cups self-rising flour and ½ cup whole wheat flour (If you don’t have self-rising flour on hand you can use 4 ¾ tablespoons of baking powder added to the 2 cups of flour)
2 tablespoons vegetable oil
1 cup warm water
Vegetable oil for pan
Place flour(s) in a bowl. Mix in the 2 tablespoons of vegetable oil.
Add water slowly, stirring as you go, until dough starts to come together. Keep stirring, adding a little more water if dough is still dry, until dough forms a ball.
Turn dough out onto counter and knead, adding a little flour if the dough is too sticky. Dough should be soft, but not sticky enough to stick to your hands or the counter.
Let dough rest for 10 minutes, covered with a damp cloth.
Roll out dough in a large circle, about 1/4″ thickness. Spread about 1 teaspoon vegetable oil over the surface of the dough. Roll the dough up into a long roll.
Cut the dough into 8 to 10 pieces. Roll each piece out flat into a 6 inch circle. Let circles rest, covered with damp cloth, for 5 minutes.
Heat a flat heavy griddle or skillet (a cast iron skillet or crepe pan works well) over low to medium heat.
Roll the first circle of dough out as thin as possible (to about an 8-9 inch diameter circle).
Add about 1 teaspoon oil to the skillet. Place dough in hot skillet. Cook until bread puffs up and turns light brown on the skillet side. Slide bread to the each of the pan with your fingers, and quickly flip to brown the other side (about 1-2 minutes).
Remove from heat and place roti in a colander to cool. Cover roti with a damp towel while you cook the rest. Add more oil to the skillet as needed.
Roti can be reheated just like tortillas: in a low oven, wrapped in foil, or in the microwave covered with a damp cloth. Brush roti with melted butter before serving, if desired.
Makes 10 6-8 inch rotis
The entire meal took about an hour and half to prepare, but mostly that was due to some confusion, adjusting, and general joking about. Also, we were listening to Otis Reading during the process so there was some dancing too. I would suggest trying the recipes for yourself and amending it as you see fit. Maybe invite your didi, a didi-friend over and relish in the joy of nourishment.
Christina Sohn – photo credit, Jake Beckman – cheerleading credit