“Honey, your breakfast is ready for clicking. Will serve it to you soon.” is a dialogue you will hear only at a food blogger’s place. Mothers usually go,”Please don’t touch the food before washing your hands.” And I go,”Please don’t touch the food before clicking is over.”
Well, the family gets used to these quirks over a period of time. Though I gotta say I dish it out to my man than to my kid. For sometime now, I have been planning so that the photo shoots are done before 3 pm. So for most part, it doesn’t interfere our lives much. But every now and then you will hear the “All it needs is a little camera love” statement.
Like this morning!
Yesterday’s leftover chapatis were given a wonderful makeover with some coriander chutney to spice it up. I made a batch without chilies for my son’s lunch box. Then I added the power packed green chilis and gave another round in the blender for the two of us. The chutney tends to be watery, so a little standing time is good for the water to separate. But I just scooped the chutney from the thicker side and it was fine.
Recipe source: Ribbon’s to Pasta’s
- 1 bunch coriander leaves, cleaned
- 1 tomato, diced
- 1″ piece ginger, peeled and diced
- 1 clove of garlic, peeled
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 2 green chilies or per taste
- 4 leftover chapatis/ tortillas
- ghee/butter/oil for the pan
Pulse everything from coriander to chilies together without adding any water.
Take a chapati. Apply a thin and even layer of the ground chutney into it. Fold it into half. It will be a semi circle now. Apply some more chutney onto it. Fold again in half to get quarter of a circle shape.
Heat this in a tawa with a little oil or ghee until its golden brown. Flip and cook both sides.
Serve with ketchup or curd. Yum!! Apply chutney just before putting the samosa in the pan as the wet chutney might tear the folds if it sits for a long time.