I’m back!  I went to Florida for a few days to visit some friends, cousins and an aunt!  Fun all around!  Beach, lots of food and family!  It was a nice break from the internet and taking pictures of food, but I’m ready for more blog fun!

Before I left last week, the Biscotti Queen and her fella came over to help me eat some vegetables before my trip.  Here’s another little known fact about the Biscotti Queen: in India, the little boy she lived with called her the Chapati Queen.  I had to put that nickname to the test.

What is chapati?  Everytime you go to an Indian restaurant, you probably order naan or roti, right?  Chapati is a similar flatbread, cooked on a skillet.  Only a few simple ingredients: whole wheat flour, all purpose flour, salt and water.

Mix 1 cup whole wheat flour and 1 cup of all purpose with a 1/2 tsp salt.  Add 3/4 cup water, knead until smooth.  Divide into 10-12 balls and roll into thin circles.

Cook on an ungreased, hot skillet for about 30 seconds each side.  You can also toast it on the stove like such

Then brush with butter and sprinkle with salt.  Mmm sooo good!

Serve it with something tasty like Baingan Bharta and Fennel Rice for a quick and easy Indian inspired meal!

Baingan Bharta

from Manjula’s Kitchen

1 medium eggplant
2 tomatoes
1 jalapeno or green chili
1 bell pepper (I used a strange yellow variety)
1 tsp ground ginger (or 1/2 tbsp fresh chopped)
1-2 tbsp olive oil
1 tsp cumin
1 tsp coriander
1/2 tsp tumeric (I completely forgot to add this and it still tasted good)
1/2 tsp cayenne
salt to taste (or about a tsp)
1/4 tsp garam masala
1 tbsp fresh cilantro, chopped

Microwave the eggplant 8-10 minutes, until tender.  Allow to cool then peel and dice.  Set aside.

In a blender, blend together the tomatoes, jalapeno (or green chili) and ginger.  Set aside.

Heat oil in deep pan or pot.  Once oil is hot, add diced bell pepper and sautee for 2 minutes.  Remove from pan with a slotted spoon and set aside.  Next, add cumin and coriander to oil and stir.  Add in the blended tomato mixture, add tumeric and cayenne.  Add eggplant and bring to a boil.  Using a wooden spoon, mash the eggplant along the side of the pot for about 10 minutes.  By the end you should have a lumpy mash.  Lastly, stir in garam masala and cilantro.

Serve with Chapati and Fennel Rice with Raisins!

Eating with your hands is recommended!  After our delicious feast, Biscotti Queen and boy were pooped.  Aren’t they adorable?

BUT that didn’t stop us I from finishing up something we’d been wanting to make for a looong time!  Stay tuned for that!