Jul 29 2011

How to make chapattis (Indian flatbread) and egg curry – recipe

Chapattis with egg curry and onions

Chapattis with egg curry and onions … mmm!

CFCA serves approximately 34,000 sponsored children and elderly in India. Sreekanth Gundoji, our communications liaison in Hyderabad, India, sends us this gorgeous recipe for chapattis and egg curry!

Chapattis are the perfect accompaniment to most Indian dishes. They can be eaten with meat and vegetarian curries, fruits, jam, yogurt, butter, chutneys, pickles, etc.

This recipe is for two to three people. See the recipe and pictures

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Dec 20 2010

Make a cup of traditional Guatemalan hot chocolate

Chocolate has been part of Latin American culture for 2,000 years. Today, most Latin American cultures serve hot chocolate with tamales during the Christmas season.

In Guatemala, Claudia Mariela and her family live in the community of El Chocolate, so of course, chocolate is part of their lives.

Claudia is the mother of six children, three of whom are sponsored in CFCA’s Hope for a Family program.

Watch this video of Claudia Mariela making Guatemalan hot chocolate, then try making your own using this easy recipe.

Hot chocolate (makes about 2 quarts)

  • 2 7-oz. bars of drinking chocolate (brands such as Ibarra and Abuelita can be found at Hispanic markets)
  • 2 quarts of water
  • Cinnamon sticks (optional)
  • Milk and sugar (optional)

Bring the water to a full, rolling boil.

While the water is coming to a boil, chop up the chocolate or grind it in a blender or food processor. This will help the chocolate dissolve faster. You can also just add the chocolate as is from the box.

Add the chocolate to the boiling water. Stir constantly until the chocolate is dissolved.

Add milk, cinnamon sticks and sugar according to your taste. This chocolate is so rich that you don’t have to add milk.

Lower the heat to medium and continue cooking until well blended, about 15-30 minutes, stirring occasionally.

Serve piping hot with tamales. Make your own Christmas tamales.

Want to know the story behind the CFCA mothers group who run a chocolate-making business? Click here to read more.

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Dec 16 2008

Make your own Christmas tamales

In Latin America, the traditional Christmas fare is tamales. Tamales originated in Mexico but today, every Latin American culture has its own version. While tamales vary from country to country, all are made with a corn or rice dough steamed inside a leaf. Most tamales are filled with meat and sauce, but some are sweetened and filled with raisins. Making tamales is a labor-intensive process that can take several days. Watch how the residents of Santa Teresita make their tamales.

Mexican tamales

Allow two days for preparation.

4 lb. package of maseca for tamales (available at Hispanic grocery stores)
10 lb. chicken pieces
3 c. oil
4 T. salt
4 T. baking powder
1 package each of chiles anchos, chiles California and chiles de arbol
1 lb. corn husks

Prepare the chiles
1. Pour hot water over all the chiles and let soften for one hour.
2. Puree the mixture in a blender.
3. Strain through a colander to remove seeds and skin

You may want to wear vinyl gloves because the chile oil can burn your hands.

Prepare the chicken
1. Remove the skin and boil the chicken with salt until the meat is cooked.
2. Remove the bones and tear the chicken into small pieces.
3. Saute chicken pieces with the strained chiles in 2 T. oil and 1 tsp. salt. Set aside.

Prepare the masa (dough)
1. Mix maseca, baking power, salt and oil with enough lukewarm water to give it the texture of playdough.
2. Knead the dough for one hour.

Prepare the corn husks
1. Soak the husks in hot water overnight.
2. Remove from the water and rinse.

Prepare the tamales
1. Spread one husk out flat.
2. Spread with a thin layer of masa, about Ω inch thick.
3. Add 1-2 T. of the chile/chicken mixture in the middle of the dough.
4. Fold all sides to the center, adding a bit of dough inside the ends to keep the chicken mixture from oozing out.
5. Steam in 2î of water in a large pot or tamale cooker covered tightly with aluminum foil for several hours on medium high.
6. Let sit for 1 hour

Enjoy with sour cream and hot sauce. Eat them anytime, breakfast, lunch or dinner. Tamales can be stored up to a week in the refrigerator or for 3 months in the freezer.

In Mexico, tamales are eaten traditionally during the Christmas season with champorrado, a hot, spicy drink made with maseca.

Recipe courtesy of Martha Cromer

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