5 Spices 50 Dishes

Making chapatis does take a little time, but to keep it manageable, my recipe makes only ten. Don’t be disappointed if your first attempts are far from perfect.

Makes 10

• 1½ cups whole wheat flour
• ½ cup all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 1 cup warm water
• 5 teaspoons unsalted butter, melted (optional)

You can either use a stand mixer or knead this dough by hand. Stir the two flours and salt together in a medium bowl until well mixed. Gradually add the water, using more or less as needed, mixing all the time (on low speed if using the mixer), until the dough comes together in a ball. Knead well in the mixer or on a flour-dusted work surface until the dough is smooth, elastic, and very pliant, about 10 minutes by hand, less if using a mixer. Set aside to rest, covered with a clean cloth or plastic wrap, for 10 minutes or up to 4 hours.

Divide the dough into 10 equal-sized balls. Dust a work surface with flour, and use your fingers to slightly flatten each ball of dough. Keep the balls of dough covered with a clean, dry cloth. Using a rolling pin, roll each one out into a round chapati about 5 inches in diameter. To achieve a perfect circle, rotate the chapati a quarter turn each time you roll. Dust with flour as you go.

Heat a dry, heavy skillet over medium-high heat until very hot (a drop of water should sizzle right off) and place a chapati on it. In about 1 minute, the surface of the chapati will form tiny bubbles; turn it over. After another minute, remove it and roast over an open flame. To do this, turn on a second burner to a medium-high flame. Using a pair of tongs, place the chapati, first side down, directly on the flame. (Don’t worry, the chapati will not burn; it cooks within a few seconds.) It should puff up like a balloon. When it is fully puffed, remove it immediately. If you like, smear it with a little butter.

If you don’t have a gas stove, then finish cooking the chapati on the skillet. You will miss out on the drama of the puffing bread, but the results will be the same. After you turn the chapati over the first time, cook it until it roasts slightly on the second side, 1 minute more. Then, using a balled-up kitchen towel, press down on the edges of the circle. This should cook the edges of the bread and make it puff up slightly. If you spy steam escaping from any puncture on the surface of the chapati, hold the kitchen towel down on that spot—this helps to trap hot air inside the bread, cooking it from inside. Don’t keep the bread on the hot skillet for too long, as this will overcook and dry out the bread, making it more like cracker bread!

Chapatis are best eaten right after they are made, but you can keep them up to 24 hours. Make sure to store the cooled breads in an airtight container or in a resealable plastic bag, separated by pieces of parchment. Reheat in the microwave, wrapped in a paper towel, or on a hot skillet.

NOTE: It is best to roll and cook the chapatis one at a time. If you roll them all out prior to roasting them, they will most definitely dry out. If you have access to aata, sometimes spelled “atta” (Indian whole wheat flour), please do substitute it here for both of the flours.

This vegetable-studded bread requires no kneading or rising; just mix the ingredients and spread the dough on a skillet.

Makes 2

• 1 medium English cucumber
• 1½ cups whole wheat flour
• ½ teaspoon cumin seeds
• 1½ teaspoons salt
• ½ to 1 teaspoon cayenne
• 1 teaspoon sesame seeds
• ½ teaspoon ground turmeric
• 9 tablespoons canola or peanut oil, divided
• 1 large green serrano chile, finely chopped

Peel the cucumber, and then grate it using the large holes on the grater. You want about 1 cup.

Place the flour in a large bowl. Crush the cumin seeds slightly by rubbing between the palms of your hands to release their aromatic oils, and then add to the flour. Stir in the salt, cayenne, sesame seeds, and turmeric, and mix until well blended. Add 3 tablespoons of the oil, the cucumber, and chile, and mix in well. Add a few tablespoons of water, if necessary, to make a sticky dough. You don’t have to knead this dough at all; merely bring all the ingredients together. Halve the dough and form into 2 balls.

Place 1 tablespoon of oil in the center of a cold, heavy, medium skillet. I prefer to use cast iron, but you may also use a nonstick one. Coat your palms with oil as well. Place 1 of the dough balls in the center of the oil on the skillet and, using both your hands, gently press it out into a large, even circle about 5 inches in diameter. Make sure it is of even thickness all around, about ½ inch thick. Using your forefinger or the handle of a wooden spoon, make 4 evenly spaced i-inch holes in the thalipeeth. Fill theselittle “wells” with oil. Cover the skillet and place over medium-low heat. After about 5 minutes, uncover and check. If the bread is well browned on the bottom, carefully turn it over. This time, leave the bread uncovered. The bread is done when it is browned well on both sides, about 10 minutes more. When making the second thalipeeth, remember that the skillet will be hot—you can either wait till it cools down, or proceed very carefully. Oil the pan again and repeat the above steps.

Serves 6

• 1½ cups long-grain white rice, preferably basmati
• ½ cup small brown lentils, picked over
• 2 tablespoons canola oil
• ½ teaspoon cumin seeds
• 1 small yellow onion, halved and thinly sliced (about 1½ cups)
• 2 small green serrano chiles, sliced in ⅛-inch-thick rounds
• 1 tablespoon unsalted butter
• 4 cups hot water or chicken broth
• 1 medium tomato, chopped (about ½ cup)
• 1½ teaspoons salt

Rinse and soak the rice and lentils together in cold water for at least 10 minutes while you prepare the rest of the ingredients. Drain well.

Make the tadka: Heat the oil in a large stockpot over high heat. When it begins to smoke, add the cumin seeds, covering the pan with a lid or spatter screen. After the seeds are done sputtering, add the onion, chiles, and butter, and sauté over medium heat until the onion turns golden brown.

Add the drained rice and lentils, and stir gently until all the rice is coated with the oil and butter, 2 to 3 minutes. Add the water, tomato, and salt and stir well. Bring to a boil, cover, and turn the heat down to a simmer. Cook, covered, for 15 minutes. Remove from the heat and let the pilaf sit, covered, for another 5 minutes. Do not open the lid during the cooking period or resting time, as the rice is absorbing any remaining moisture in the pot. Fluff with a fork and serve hot.

This rice tastes great even at room temperature, so it makes excellent picnic food.

Serves 4

• ¼ cup canola oil
• ½ teaspoon mustard seeds
• 2 medium green serrano chiles, sliced in ⅛-inch-thick rounds
• 1 medium red onion, cut into ½-inch dice (about 1½ cups)
• ½ teaspoon ground turmeric
• 5 cups cooked white rice, cooled
• 1 tablespoon lemon juice
• 1½ to 2½ teaspoons salt
• ½ teaspoon sugar
• ¼ cup tightly packed cilantro leaves, minced

Make the tadka: Heat the oil in a large wok over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or spatter screen. After the seeds have stopped sputtering, add the chiles. When the chiles are toasted, add the onion and stir- fry until the onion is golden around the edges. Add the turmeric, stir well, and take off the heat.

Add the rice, lemon juice, salt, and sugar to the pan, and toss until all the ingredients are mixed thoroughly and all the rice grains are yellow. If you usually salt your rice while steaming it, you will need the lesser of the 2 amounts of salt while making this fried rice.

Return the wok to low heat, cover, and steam until the flavors have blended, about 5 minutes. Garnish with the cilantro and serve, or cool to room temperature, cover, and take to a picnic.

Be sure to pick sweet, tender carrots for this recipe.

Serves 4

• 2 tablespoons raisins
• 6 walnut halves
• 1½ cups plain whole or low-fat yogurt
• 1 tablespoon minced mint leaves, divided
• 1 teaspoon salt
• ¼ to ½ teaspoon cayenne
• ½ teaspoon sugar
• 2 cups grated carrots (about 2 medium)

Soak the raisins in warm water to cover for at least 30 minutes and up to overnight. Chop the walnuts coarsely.

In a medium bowl, whisk together the yogurt, half of the mint, the salt, cayenne, and sugar. Taste and add more sugar if the yogurt is too tart. Add a few tablespoons of water if the raita seems too thick.

Drain the raisins and add them along with the carrots and walnuts to the yogurt dressing. Stir well and garnish with the remaining mint.
Serve cold.

Fresh, crunchy, tangy, and spicy, this salad is an excellent way to get your weekly serving of a vegetable known for its cancer-fighting properties.

Serves 2

• 2 cups tightly packed, shredded green cabbage (use the large holes of the grater)
• 1 small green serrano chile, minced
• 2 tablespoons lemon juice, or more as needed
• 1 teaspoon salt
• ½ teaspoon sugar
• 1 tablespoon canola oil
• ½ teaspoon mustard seeds

In a medium bowl, toss together the cabbage, chile, lemon juice, salt, and sugar. Taste and adjust the seasoning. You are looking for a well- balanced, sweet-and-sour taste.
Make the tadka: Heat the oil in a small skillet or butter warmer over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or spatter screen. When the seeds stop popping, immediately pour the oil over the cabbage salad and toss well. Let the salad sit for at least 15 minutes before serving, to allow the flavors to blossom.

Serve cold or at room temperature.

Fresh and complex tasting at the same time, it’s hard to improve upon. Anyone who eats this salad at my home ends up asking for the recipe, so I’d thought I’d share it with you as well.

Serves 4

• 2 English or other unwaxed cucumbers, chopped into ¼-inch dice (about 3 cups)
• 1 medium green serrano chile, minced (seed first if you prefer)
• ½ cup peanuts, preferably raw, but toasted, unsalted ones will do
• 2 tablespoons lemon juice, or more if needed
• 1 teaspoon salt
• ½ to ¼ teaspoon sugar
• ⅛ teaspoon cayenne
• 1 tablespoon canola oil
• ¼ teaspoon mustard seeds

Place the diced cucumbers in a medium bowl along with the chile. Using a coffee grinder or food processor, pulse the peanuts until they are reduced to a coarse powder. (You don’t want big chunks of peanuts, nor do you want a fine powder; stop grinding somewhere in between!) Add the peanuts to the cucumbers along with the lemon juice, salt, and sugar, and mix well. Taste and adjust the salt, sugar, and lemon juice as needed. The salad should be slightly tart.

Make the tadka: Place the cayenne in a little pile on top of the salad. Do not stir it in yet. Heat the oil in a small skillet or butter warmer over high heat. When it begins to smoke, add the mustard seeds, covering the pan with a lid or spatter screen. As soon as the seeds stop sputtering, pour the oil over the cayenne. Stir the dressing in and serve at room temperature or cold.