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The bandit!

time ago I received a present of a little book of Indian recipes

I was immediately excited, but of course only half in Italy spices and vegetables named can be found.

Then, I came down here and I immediately found every kind of vegetable and spice ... yuppie !!!... Unfortunately, my roommate (and guinea pig at the time of my creations) hates spicy food and CHILLI word is almost banned in our house!

"A Desperate times call for desperate measures," they say, is not it?

so private that I curry its essential ingredient and INSTEAD OF the required green Chillies I opted for the banal green peppers!

the end, it is coming off a good pseudo-capsicum soup taste of India.

If you can, you try it with just the right sharpness and sappiatemi say!

I prepared to accompany the Indian bread, which in theory would have appeared as veneer, but I think I have something wrong with the folds drying.

The recipe says "as if you were folding a sari, if anyone knows how to fold a sari maybe makes me know for next time?!?

However good was good and of course I'll try to do it again

... so that the chilli did not have it!

Moru MALABAR CURRY (original recipe)

¼ coconut

2 ½ cups of yogurt

1 onion

¼ teaspoon of hay greek

¼ teaspoon cumin

½ tsp turmeric

a pinch of mustard seeds

a handful of curry leaves

(5-6 Green Chillies) 2 large green peppers

oil and salt

Cut the peppers into thin layers. Chop the onion. Grate the coconut in a blender and mash thoroughly. Sauté in a pan with 1-2 tablespoons of olive oil mustard seeds, curry leaves, onions and peppers (or Chillies). Add the greek hay, turmeric and cumin. Then the coconut and 1 cup of water. Add salt, cover with a lid and let simmer until the peppers are cooked and tender. Remove from heat, let cool and add the beaten yogurt. Blend and servire.

MALABAR PARATHAS

1 cucchiaio di olio

2 tazze di farina

Mischiare olio, farina, sale e quanta acqua ne richiede l’impasto in una ciotola. Impastare bene, coprire con un canovaccio umido (o rivestire di pellicola) e lasciar riposare per 1 ora. È importante che la pasta non si secchi durante il procedimento. Formare 10 portions of the size of a tennis ball. Work each piece on a greased and roll out very thin and with a little cospargela 'oil. Form of folds starting from one side and taking down