Greetings! This week I return to the importance of the connection between diet and practice with a fun video where I take you into my kitchen and show you how I make chapati's! The video has humor but don't let that obscure the importance of this post whose message is that whole grains are meant to be in the center of your diet. As always I appreciate your questions, comments, and feedback. (Click on photo to enlarge captions) Enjoy!
Ashtanga Foundations Diet Part Five: Whole Grains from David Garrigues on Vimeo.
GK: From Hard Red Winter Wheat Berries to Chapatis from David Garrigues on Vimeo.
Simple Food is Tasty from David Garrigues on Vimeo.
Chapati Recipe (yields 6-12 chapatis)
ingredients:
1/2 cup water
1 teaspoon sea salt
1 1/2 cups flour
extra flour for dusting
small portion butter/ghee/vegan spread
Combine
water with
sea salt
add 1 1/2 cup WW flour
mix into a dough
Knead dough for 3-7 minutes
adding flour as
necessary to prevent ball of
dough from sticking to
cutting board
preheat skillet on medium high
flame
slice off small section of
dough and roll out into
a thin round. place carefully
into skillet. cook until little
'bubbles' form in the dough
flip when ready and either
finish over open flame or
within the skillet.
enjoy piping hot as is or with your
favorite spread!
With this cooking I enter
the heart of the matter,
I enter the intimate activity
which makes dreams materialize.
Edward Espe Brown
Love the "Wolfgang" mill! Simple! Reminds me of corn tortillas although the art of the freshly ground corn masa is also falling away with corporate dominance in Mexico. Thanks for reminding us that convenience is actually making us sick. I eat on the run, standing, or sitting at my desk at school about 50% of the time. Hard to remedy that, but I think chapatis are a good start!
ReplyDeleteAny advice on finding a good mill and a pressure cooker?
Are idlis as easy as chapati? I love them with chutney!!
ReplyDeleteThanks, David - I loved the ghetto kitchen!
ReplyDeleteMaria - you can grind the wheat berries in a coffee grinder if you have one, although it will not be as convenient.
My mom used to make chapatis when I was a kid. The funny thing is for a long time we thought they were Native American (her recipe described them as a traditional Indian bread, and we lived in a small town where no one was familiar with Indian food).
Hi David!
ReplyDeleteWe loved this post and just tried making chapatis - success!!! They were delicious and so easy! Thank you so much for sharing this recipe with us!
Hey! I'm very pleased you had success! And makin chapati's IS so easy and delicious! Maria unfortunately idly's are more challenging and we'll have to pioneer whole grain rice idly's. Here's a link to the mill I have, which I recommend over the cheaper models: http://www.kitchenu.com/shop/product.aspx?sku=2251
ReplyDeleteFor a pressure I recommend this brand far and above the others: http://www.amazon.com/WMF-Perfect-Quart-Pressure-Cooker/dp/B000060NSW One great thing about it is at 2.5 qts, it's the smallest one on the market. When you are cooking for 1-3 people it's just the right size. Where as a bigger pressure cooker won't cook smaller quantities of grain properly.
oops that last post from David!!!
ReplyDeleteHi David and Joy! I love the yoga/ghetto kitchen - hope you've been able to put some of my kitcehn stuff to use in there... I love making chapatis, my husband came back from India with a recipe for chapatis made with a bit of curd mixed in with the water, it makes them a little chewier...
ReplyDeleteI really miss you guys. Getting to see David in video makes me nostalgic for my Philly yoga life, but also makes you all feel a little closer. Hope that life is good for you...
I've been chatting to a couple of people about the possibility of you doing a workshop down under - are you still interested? if so, what time of year would you be available? you can email me at sallydunlop @ gmail dot com
Thanks, David! I was just reading in the NY Times about a new Cooking Channel that is "lining up low-key programs targeted at a hipper crowd interested in the grass roots of food culture." Hope to see "Yoga/Ghetto Kitchen" on there. Loved the name, btw!
ReplyDeleteDavid,
ReplyDeleteWhat a fun post! You delivered great information (key: think about the prana in your food) and you did it in a fun, relaxed way. That's the best way to teach. Love the Chic song Joy. You rock! Looking forward to more installments of Ghetto Kitchen soon.
people have been eating whole grains for thousands of years until it suddenly changed towards the end of the 19th century. we are now going back to our roots
ReplyDelete