Back to Basics

We’ve been cooking a bunch in India, but things here are a little different. First, our kitchen consists of two propane burners (no oven). Second, a lot of the ingredients we get at home aren’t readily available. There are some cases where a simple substitution is necessary (like rajma in place of black beans). In other cases like tahini, we’ve gone to the source and ground up sesame seeds (which was remarkably easy and tasty), or whole wheat flour + water for tortillas adapted from rotis. It certainly changes your mindset. When Sean wondered if we could have corn tortillas next time, I asked if they had corn meal available. They don’t, so my immediate response was “do you have corn? We can grind it ourselves.” As a fellow geek, he said “we’re quickly making our way down to assembly code, aren’t we?”

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