There I was thinking that my cuisine was getting too boutique and customised.
The major issue was my penchant to serve corn tortillas instead of rice with, for instance, tonight's delicious Sri Lankan curry.
But in India, in the state of Punjab, a corn flat bread , Makki Di Roti, is prepared and eaten .
The DIY is a world-away version of a classic Mexican corn tortilla.
It may be referred to as a 'roti' -- and used accordingly at table -- but I'm telling you corn tortillas go so well with curry.
Aside from the culinary marriage, a tortilla made from nixtamalized corn 'masa' is going to be a lot better for you than a bowl of white rice.
And tortillas are really filling. None of that hungry soon-after feeling. For instance, here's the comparable GI:
White rice, boiled 73 ± 4
Unleavened wheat bread 70 ± 5
Brown rice, boiled 68 ± 4
Wheat roti 62 ± 3
Chapatti 52 ± 4
Corn tortilla 46 ± 4
Of course, all you have to do is make your own tortillas.
After 8 months of practice, that's easy. What you need to do is exploit any opportunity you can to make them -- like for a curry and at least weekly taco events.
Like Taco Tuesday!
Why not Curry Thursday?
So tonight -- which I think was a Sunday -- we had a Japanese dish,Oyakodon which should be a rice bowl dish that combines chicken and egg as toppings.
But we ate it on tacos.
Why bother, you ask?
I'm not a silly billy you know because I'm trying to reduce my carbohydrate intake...and a homemade corn taco contains 7-12 grams of carbohydrate. A slice of bread has around 12-15 grams.
With a nutritional profile a lot better than white flour (and white bread ) corn works for me. It may have the edge on wholemeal breads too as a taco is whole corn -- without the gluten that comes with wheat.
Two homemade tacos fill me adequately.The mix I don't use, I put away in the fridge 'til next time.
Mind you, I add pork lard -- as is the tradition -- although other oils will do (I guess -- it's your tablespoon choice). And my quirk is to sprinkle in Black Cumin (Nigella sativa) which adds to the nutritional profile and taste.
With tacos you also save on the washing up. Even the mixing bowl comes away clean as the ball of corn and water separates from the sides. No cutlery is an option.
Of course, we also eat tacos with Mexican food. Strange as it may now seem. Therein rests a major culinary adventure.
Taco plus whatever and salsa... Tis an art form. But anything goes on a taco. Think of all the layers you can throw on.
It is a truly remarkable culinary canvas.
Meat, salad greens, nopales, cheese, avocado, fruits, onions, sour cream, herbs, cabbage, mayo, chili, beans....even tomatoes!
But you'll need to master the DIY and I wouldn't try that without a tortilla press as the presses make the prep so easy and quick...and fun!
A taco afterall, is built from the ground up. You eat the plate, so to speak.
[As one does with Swedish rye crisp bread --Knäckebröd*-- another flat bread, that traditionally is the size of a dinner plate.]
But get real: a taco is much smaller than your any or everyday supermarket wraps based on the Middle Eastern Pita breads. Check the video. Dribble is very likely.
*Knäckebröd: homemade Knäckebröd is my pantry standby. They keep for ever seemingly. Whole rye baked with other seeds like pumpkin, sunflower ...and Nigella.