The Way We Eat
Hi Suneeta,
The Pepper Chicken was “heaven” as Lonnie put it. We couldn't believe how delicious it was with what seemed like so few ingredients. We can't wait to try more of your recipes. I'm waiting for the catalog from Penzey's and I'm also checking out local stores for various spices.
We'll let you know how our journey into Indian cooking progresses.
–Lori & Lonnie
October 2009 - Soya in its' many manifestations entered the Indian diet in the mid-1900s. In a country with a large vegetarian population it helped to boost protein intake. Today it is used extensively in many forms. Soy flour is often added to whole wheat flour used to make chapati, the tortilla like daily flatbread of North India. It is used in granular form to mimic ground meat, and nuggets, which look and have the texture of small chunks of meat in curries and pulaos (pilafs). Tofu, however, is not commonly used and therefore difficult to find. In North America, however, tofu is easy to find and I have used it successfully as a substitute for panir, the north Indian homemade cheese. It is ideal for the lactose intolerant and like panir it absorbs flavors beautifully while holding its' shape.
Last Edition of "The Way We Eat".
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