Recipes

ELCA companions in India

India is a large country with many climatic regions and the people come from a large number of linguistic and ethnic groups. This, combined with the influences of Hinduism, Buddhism, Jainism and Islam, results in a varied cuisine. Most of the people in India are vegetarians for religious reasons, and within each sect there are further restrictions on what can and cannot be eaten. Slightly more than 10 % of the people are Muslim, and they will eat some meats but not pork. Indian cooking is explained and celebrated in many books you might find at your local library. Remember that most of India’s population still live in rural villages, where they struggle to buy seed to farm small plots. When crops fail to support these families, they often migrate to the cities and join a huge mass of people trying to survive. Despite this poverty, the poor in India are remarkably generous, sharing what they have and often going into debt to offer the hospitality that is part of their culture.

Indian Flat Bread Chapati (chah-PAH-tee) Makes 10 Traditionally, the bread is used in place of utensils to scoop up bits of vegetable curries. Combine: 2 cups whole wheat flour 1 teaspoon melted butter pinch of salt Gradually add: 1/2 cup (or more) of lukewarm water Knead until the dough is soft. Cover with a damp cloth and let rest one hour. Divide dough into 10 pieces. On a floured surface, roll each piece into a 4-inch circle, 1/4-inch thick. Heat a heavy ungreased frying pan (cast iron works well). Cook each chapati until it starts to bubble on the bottom, turn, fry on the other side, and remove. Stack in a tea towel to keep warm.

Garbanzos with Tomatoes Chole (CHO-lay) Serves 4 This is a common dish from the northwestern region of Punjab. 2 onions, thinly sliced 4 tomatoes, chopped 4 cloves garlic, crushed 2 tablespoons fresh cilantro leaves, chopped 1 to 2 green chilies, finely sliced 2 tablespoons fresh mint, chopped or 2 teaspoons dried mint 1 teaspoon each turmeric and paprika 1-1/4 cups cooked garbanzos (chickpeas) 1 tablespoon each of ground coriander and cumin 1 tablespoon garam masala* pil or ghee** salt and pepper *Garam masala is a mix of cardamom, coriander and cumin seeds, whole cloves and peppercorns, roasted and ground. You can usually find it in large supermarkets or Asian markets, or you can make your own. **Ghee is clarified butter commonly used in Indian cooking. You can substitute cooking oil. Take a heavy pan and heat the oil or ghee. When it is hot, add the onions and garlic and saute them gently for about 5 minutes until golden. Add the chilies, turmeric, paprika, cumin, ground coriander and garam masala and fry for 2 minutes, stirring frequently. Now add the tomatoes, 1 tablespoon of the cilantro leaves and all the mint. Cook, stirring, for about 10 minutes until the tomatoes have mushed to a puree. Add the garbanzos and cook for a further 10 to 15 minutes. If you like, let the dish sit, covered, for a couple of hours to let the flavors blend. Re-heat, and serve in a dish with the remaining cilantro sprinkled on top. Recipe from The World in Your Kitchen by Troth Wells, Second Story Press, 1993, p. 77.