• preparation

How to Make Chapati Step by Step

Mix Ingredients: Combine 2 cups of atta, 1 cup of water, and salt.
Knead Dough: Form a smooth, elastic dough.
Rest Dough: Let it sit for 15-20 minutes.
Roll into Circles: Divide into balls, roll into thin
Cook on a hot tava until golden brown.

Cook: Heat a tava, cook each side for 30 seconds, then puff over flame.

• preparation

Preheat oven to 350°F. Slice cabbage in half through the stem end. Cut each half into 4 (2-inch) wedges, keeping the stem and core intact.

Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof skillet over medium-high heat. Add 4 cabbage wedges; cook until deeply browned on both sides, about 5 minutes per side. Transfer to a plate; sprinkle both sides evenly with ⅛ teaspoon each salt and pepper. Repeat with 1 tablespoon oil, the remaining cabbage wedges and ⅛ teaspoon each salt and pepper.

Reduce heat to medium; add the remaining 2 tablespoons oil, 1 cup onion, sliced garlic, 1 teaspoon Italian seasoning, ¼ teaspoon crushed red pepper and sundried tomatoes. Cook, stirring often, until the onion starts to soften and brown, 2 to 3 minutes. Add 2 ounces cream cheese; cook, stirring constantly, until melted and creamy, about 1 minute. Stir in 2 cups broth and the remaining ¼ teaspoon each salt and pepper; cook, stirring occasionally, until boiling.

Stir 2 teaspoons each cornstarch and water together in a small bowl until smooth; whisk into the mixture in the pan. Remove from heat; whisk in ½ cup Parmesan until melted.

Return the cabbage wedges to the pan, overlapping them if necessary. Bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, about 50 minutes.
Let stand for 5 minutes. Sprinkle the cabbage wedges with the remaining ½ cup Parmesan. Garnish with parsley, if desired.

• preparation

Boil – Add about 4 cups of water to a large heavy-bottomed saucepan. Add ½ teaspoon of salt. Bring to a boil, remove a cup of water, and set aside.
Add Cornmeal – Stir in the cornmeal a little at a time with a wooden spoon until it’s all in the pot. Keep stirring to prevent lumps. To avoid burning, you may have to take the saucepan off the heat while removing lumps.

Reduce heat and cook on low until the mixture thickens.

Final Stretch – Add the remaining boiled water, reduce the heat, cover, and simmer for 10 more minutes. Add some more water if it looks like it needs it. Turn off the heat.

Serve – Scoop out balls of the ugali mixture with a small bowl. Roll it into a ball by rolling it around the bowl. Or shape it by wrapping it in a plastic wrap. Serve ugali while hot with Kachumbari, nyama choma, sukuma wiki, or your favourite dishes.