As the first order of business for this post, I would like to announce the opening of the Roshiâ€™s Online Store . As our very first product, we will be selling incense sticks (known as agarbathies in India) which I brought back from India this summer. The incense sticks are hand made by the Aurobindo Ashram in Pondicherry, India. The Aurobindo Ashram is well known for its support of cottage industries (industries made by hand, in a home and not a factory), like production of incense sticks, textiles, artwork, etc. I brought back a bunch of these incense sticks for myself because they smelled so wonderful and they are made with all natural ingredients. For more information on the incense, you can visit the Auroshikha website. Then head over to our store to pick up a batch.
Chaat it up Pizza
So I actually started this recipe with something completely different in mind, which ended up not working out like I wanted it too (I would of had to use a dehydrator to get it just right, and you all know how Ro and I dislike waiting for food). After playing around with what I had made, I thought I would go for more of a fusion feel on this one. The idea of pizza popped into my head, and so the chaat it up pizza was born. I actually wasnâ€™t sure if it would taste good until I took a bite, and wow! what a bite.
For those of you who are unfamiliar with chaat (literally meaning to lick or to taste), this should be a good introduction. Chaat is style of Indian snack food, mostly found in the north of India, and consists of all of my favorite Indian dishes. Chaat usually consists of a variety of cracker like snacks, topped yogurt, tamarind chutney, yogurt, and basically every spice known to man. The result is an explosion of flavors you probably didnâ€™t know was possible and a stomach that will likely be angry with you for submitting it to such a concoction. Luckily, this dish should give you all of those wonderful flavors without the resulting gas problems. Hope you all enjoy it!
Submitted by bellasera on October 24, 2008 - 10:13pm
If you dry these in the a food dehydrator, which is the preferred method, you will need to allow about 8 hours drying time before serving.
If you do not have a dehydrator turn your oven to the lowest setting, grease backing sheets with olive oil and scoop teaspoonfuls of dough onto backing sheet. Flatten slightly with the back of the spoon. They should be thin enough to dry through the middle. Put dumplings into the oven and leave the door ajar. Monitor dumplings: when the tops seem dry (about an hour or two) flip them over and continue to dry.