Thought we would share our favourite simple recipes from our cooking class at Spice Box

Cate rolling chapati

cooking school.

Chai Masala (for 3 small cups)

Chai Masala or tea spice includes green cardamon, black pepper, clove, nutmeg, mace, and dry ginger (equal parts). To make the tea:

1 cup water, 1/2 tsp chai masala, 1 tsp assam tea powder, 2 tsp sugar and 1/2 cup skim milk. Put water on to boil. When water boils add chai masala. Continue to boil for 1 minute then add tea powder and sugar. Boil again and in 1 minute add milk. Once it starts to boil, boil up and down, for 5 to 7 minutes on low and high heat. Then take off heat and cover for 2 minutes. After 2 minutes, strain in to a cup or pot.

Chapati (Roti)

Ingredients:  100g whole wheat flour or millet flour, pinch of salt, 1/2 c water.

Method: Put flour in large plate and add salt and mix. Add 1/4 of water and mix with hands. Continue adding water a teaspoon at a time until mixture is a dough. Form into ping pong sized balls. Roll in flour and then roll with a rolling pin until about 5-6″ – always using flour. It can be a nice round or ok if shaped like India continent as it will round out as it cooks. Heat dry pan – no oil. Place round chapati on one side and cook until small bubbles show then flip over gentlely. When starts to rise pat down with a clean dish cloth and twist so roundly cooks. As it rises flip and cook on other side. This all happens fairly quickly so remove from heat as soon as cooked so chapati does not burn. Repeat!

To make Naan breads – the recipe is the same but use refined white flour instead and add 1/2 egg to the mixture, 1 tsp sugar and pinch of salt. Roll out thicker than for chapati and cook on lower heat for a little longer. To add flavour you can add potatoe or garlic when rolling and fold over and roll out again, then cook.