2½ cups Plain yogurt

1 cup  peeled, seeded, grated and drained cucumber

1 tbsp finely chopped fresh mint leaves

½ tsp ground roasted cumin seeds

¼ tsp cayenne

1 tsp sea salt

1 pinch pinch ground black pepper

In a bowl, whisk the yogurt until it is smooth.  Add all the remaining ingredients.  Stir. Refrigerate.  Serve.

Chapati (Indian Bread) 

2 cup whole wheat flour, sifted

1 cup water

2 tbsp clarified butter (ghee)

Place the flour in a bowl.  Gradually add water, stirring until the dough is smooth and forms a ball that does no stick to the sides of the bowl.  With floured hands, knead the dough for 7 to 8 minutes.  If the dough is too sticky, add small amounts of flour; if it is too dry, add small amounts of water.  Once kneaded, the dough must bee smooth, elastic and not sticky to the touch.

Divide the dough equally into 12 to 15 balls the size of a golf ball.  Place the balls on a floured baking sheet, about 1 inch (2.5 cm) apart.  Sprinkle with a light dusting of flour, using a small sieve.  Cover with plastic wrap.  Let stand in a warm, dry place for 15 minutes. 

Line a basket with a cloth.  Set aside.  Flour the work surface and place a ball of dough on it.  Using a floured rolling pin, roll out the dough to obtain a circle 6 to 7 inches (16 to 18 cm) in diameter.  

Place the rolled dough on the palm of one hand and transfer it to the other palm, repeating the operation two or three times to shake off any excess flour.  Heat a non-stick skillet or chapatti pan over medium heat.  Reduce the heat to medium-low.

Place a stainless steel rack over another burner and heat to medium-high.  Place the dough in the skillet.  Cook for 30 seconds, turn and cook for another 15 seconds or until bubbles begin to form. 

Using tongs, transfer the chapatti to the rack.  Grill for 5 to 10 seconds.  It should puff up.  Turn and grill for anther 5 to 10 seconds.  Remove from heat and brush with ghee.  Place in the basket and fold the cloth over the bread so that the chapatti is completely covered, to keep it warm and soft. 

Repeat the operation with the remaining dough.

 Ginger Puree 

1 cup peeled, finely chopped fresh ginger 

Using a mortar and pestle, grind the ginger to make a puree or place the ginger in a small food processor, along with a little water (1 to 2 tsp/5 to 10ml) and puree.  Place in an airtight container and refrigerate.  Keeps for 4 to 5 days.

Onion Puree 

2 cups peeled, diced onion

Using a mortar and pestle, grind the diced onion to make a puree or puree in a small food processor.  Place in an airtight container and refrigerate.  Keeps for 4 to 5 days.