“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.