Hari Bhari Hari Roti All The Way Green Green Peas Roti Recipes

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THAI PANCAKE - THAI ROTI

Thai pancake are one of the hit of street food. The recipe came with the Indian culture and was adopted and adapted to the Thai taste. We had a lot times this pancakes in Thailand. My children love this and they wanted to have some at home too. I found the recipe in http://www.importfood.com/recipes/roti.html Videos: http://importfood.com/videos/038-Dish8.html http://www.youtube.com/watch?v=JFb9hn_FcSQ&feature=player_embedded#at=44

Provided by Artandkitchen

Categories     Dessert

Time 1h15m

Yield 8 pieces

Number Of Ingredients 8



Thai Pancake - Thai Roti image

Steps:

  • Watch the videos metioned in the recipe description.
  • In a bowl, combine water, egg, condensed milk, sugar, and salt. Mix well. Set aside.
  • Sift the flour into a large bowl, and form a crater in the sifted flour. Pour the water/egg mixture into the flour, and mix well. Add melted butter.
  • Knead this until the bowl is clean and you have a nice ball of dough. Lightly coat the dough ball with vegetable oil (we like canola oil). Let it sit for 30 minutes.
  • Next, knead your dough a bit more, and form it into several balls (dough for 8 small pancakes of 3 to 3 inches). Coat them with vegetable oil.
  • Roll a ball of dough flat with a rolling pin, then cut from center out to edge. Roll it up. Push it in with your finger. Repeat this a few times.
  • Now roll and stretch the dough ball into a very flat square sheet (8 to 8 inches), for this step coat it with a bit more oil, pick it up and place it on a hot (highest setting) pancake griddle that has melted margarine on it. You can use a skillet also, but we found that our electric pancake griddle works great. Note. this step is not easy, you will need some exercice to perform this step perfectly.
  • Add chopped banana or your favorite filling in the middle. Wrap horizontally one side first, then opposite side. Then vertically one end, then opposite to that end and make a purse covering the filling. Flip and fry for another 30 seconds. It took about 1 minute to finish cooking.
  • Cut into 9 pieces and if you like top with sugar or with sweetened condensed milk.
  • Enjoy this recipe! It's a lot of fun, and very tasty.
  • Note: I had cherries at home. I used them for filling using some cornstarch to make the juice thicker.

Nutrition Facts : Calories 162.3, Fat 2.6, SaturatedFat 1.3, Cholesterol 27.9, Sodium 171.2, Carbohydrate 30.1, Fiber 1.2, Sugar 4.8, Protein 4.4

2 cups all-purpose flour
1/2 cup water
1 egg
1 tablespoon sweetened condensed milk
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon butter, melted
1 banana, small (or your favorite filling a s condensed milk, coconut, nutella, egg, or or or)

PUDINA (MINT) ROTI

Make and share this Pudina (Mint) Roti recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Breads

Time 50m

Yield 10 serving(s)

Number Of Ingredients 6



Pudina (Mint) Roti image

Steps:

  • Sift flour and salt.
  • Rub ghee evenly.
  • Add water& make a stiff dough.
  • Add mint paste.
  • Mix well.
  • Keep aside for 30 minutes.
  • Divide the dough into 10 parts.
  • Shape them with your palm and flatten them.
  • Roll each part into a round.
  • Place one at a time on a hot griddle.
  • Shallow fry with ghee.
  • Serve hot with a raita of your choice.

2 cups wheat flour
2 tablespoons ghee
1 teaspoon salt
1 cup mint, ground to a paste
water (for kneading)
ghee (for frying)

VERY COOL KOOLAID HAIR DYE

Make and share this Very Cool Koolaid Hair Dye recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Bath/Beauty

Time 35m

Yield 1 serving(s)

Number Of Ingredients 4



Very Cool Koolaid Hair Dye image

Steps:

  • Be very sure to use UNSWEETENED.
  • Mix one packet of Kool-Aid with the water in a pot.
  • Heat until boiling, stirring.
  • Remove from heat and cool to a temperature that is warm but not hot.
  • Dip as much hair as possible into the mix.
  • Then, with your head over the pot, ladle the kool-aid over the hair.
  • Do this for 15 minutes.
  • Wring out hair and pat dry with paper towels.
  • Don't wrap in a towel as it will absorb too much colour.
  • At this point you could wrap your hair in plastic wrap and leave overnight or for several hours.
  • Then, uncover and let dry.
  • After it dries, rinse repeatedly, shampoo and condition.
  • Note: The excess colour may stain your skin.
  • Smear petroleum jelly on exposed skin.
  • Even if staining occurs, it will scrub off.

Nutrition Facts : Sodium 42.7

1 package Kool-Aid, unsweetened
6 cups water
paper towels
plastic wrap

CARIBBEAN TRINIDAD ROTI

These delicious snacks are served on the side of the road down Trinidad way. Kind of like the Fast Food of the Caribbean. This recipe comes from the book A Taste of the Tropics by Jay Solomon, since I could not get anyone to share their secret recipe.

Provided by Member 610488

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 26



Caribbean Trinidad Roti image

Steps:

  • Combine the dry ingredients in a mixing bowl. Gradually add the oil and water while mixing and kneading the dough, Set the dough aside for 15 minutes.
  • Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out into 8 inch squares.
  • Fill the middle of each square with about 1/2 cup of filling mixture. Wrap the dough around the mixture to seal the filling inside.
  • To cook the roti, place the butter in a skillet over high heat until it sizzles. Reduce the heat to medium and place the rotis in the pan.
  • Cook for 2-3 minutes, until the crust is light brown. Turn with a wide spatula and continue cooking. Repeat the process with the remaining rotis. Serve immediately.
  • SWEET POTATO FILLING: Place the butter, garlic, and onion in a deep skillet and sauté for 3-4 minutes over medium heat. Add the potato, water, curry powder, hot sauce, and salt and cook for 15 minutes, until the potatoes are soft but not mushy. Add the chickpeas and cook another 5-10 minutes, stirring occasionally. Set the filling aside.
  • CHICKEN FILLING: Place the butter, garlic, onion and pepper in a deep skillet and sauté for 3-4 minutes over medium heat. Add the curry powder, hot sauce, coriander, and salt and sauté for another 2 minutes. Add the pumpkin and water and cook over medium heat for 20 minutes, stirring occasionally. Stir in the chicken and simmer for another 5 minutes. Set aside.

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup oil
1 cup water
1 tablespoon butter, melted
2 tablespoons butter, melted
3 garlic cloves, minced
1 small red onion, diced
1 large sweet potato, scrubbed and diced
1 1/4 cups water
2 tablespoons curry powder
1 teaspoon hot sauce (Caribbean style)
1/8 teaspoon salt
1 (16 ounce) can chickpeas, drained
2 tablespoons butter, melted
4 garlic cloves, minced
1/2 cup red onion, diced
1 scotch bonnet peppers or 1 jalapeno pepper, seeded and minced
2 tablespoons curry powder
2 teaspoons hot sauce (Caribbean style)
1 teaspoon coriander, ground
1/2 teaspoon salt
4 cups pumpkin flesh or 1 (20 ounce) canned pumpkin
2 cups water
1 lb boneless chicken, cooked and diced

CHARISHMA'S METHI ALOO KI SABZI

I came up with this recipe this morning and we cooked it for lunch. It turned out fabulous. I am still, hours later, reminiscing the fantastic taste of this dish. Try it and you will like it too. Enjoy!

Provided by Charishma_Ramchanda

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19



Charishma's Methi Aloo Ki Sabzi image

Steps:

  • Prepare a paste of the ingredients listed under 'Masala paste' and keep aside.
  • Heat oil in a pot.
  • Once hot, toss in mustard and cumin seeds. Allow to crackle. Fold in bay leaves, cloves, cinnamon stick and green cardamoms. Stir fry for a few seconds.
  • Add chopped onions and chopped ginger. Stir fry until browned and the raw smell is gone.
  • Once they stop crackling, add the prepared masala paste and stir well.
  • Cook till the oil separates from the masala.
  • Add the chopped fenugreek leaves and boiled potatoes.
  • Mix well, then fold in salt to taste.
  • Mix thoroughly and allow to cook, uncovered, till the fenugreek leaves are tender and well cooked.
  • Serve hot with rotis and/or white Basmati rice and yoghurt/raita on the side.
  • We enjoyed this with roasted pappadams.

Nutrition Facts : Calories 155.5, Fat 0.8, SaturatedFat 0.1, Sodium 598.4, Carbohydrate 34.8, Fiber 4.9, Sugar 6.9, Protein 4.2

4 cups fenugreek leaves, cleaned, washed and chopped finely (methi)
2 potatoes, washed, peeled, cubed and boiled
1 teaspoon salt
water, as is required to make gravy
1/2 tablespoon coriander powder
1/2 teaspoon red chili powder
1 tablespoon basil oil
2 teaspoons cumin seeds
1 teaspoon mustard seeds
1 inch cinnamon stick
3 cloves
3 cardamoms
1 teaspoon fennel seed (saunf)
2 bay leaves
5 onions, out of which three should be stir fried and two should be used for paste
1 inch piece ginger, chopped
hing, to taste
tomatoes, three numbers, chopped
4 garlic cloves, chopped

SLOWBURN GOAT CURRY WITH FRIEND ROTI

Thick Indian inspired goat curry, with potatoes, coconut milk and serrano chilies, that turns up the heat, every so slowly till you melt. Grab a piece of crisp fried roti and dive right in.

Provided by Ultraswayed

Categories     Meat

Time 2h30m

Yield 4-5 serving(s)

Number Of Ingredients 24



Slowburn Goat Curry With Friend Roti image

Steps:

  • Before you make curry, prepare Roti dough:.
  • In a large bowl, combine the flour, salt, sugar, baking powder.
  • Make a well in the center and add warm water, melted butter and milk, mixing it with the flour until a soft dough is formed. If dough is still too dry add teaspoons of water till your dough is soft, slightly sticky, but not wet.
  • Dust kneading board with flour; place the dough on the board and knead for 2 minutes or so.
  • Cover with plastic wrap and let rest for an hour or so.
  • To make Curry:.
  • Wash the goat and set a pot of water to boil. Enough water to cover the meat. Add goat to boiling water. Let boil till foam comes to top. Skim off till no more arises. (15 - 20 min depending how much goat you put in.).
  • Drain and set meat aside to cool.
  • In a heavy bottomed pot, cover bottom with olive oil, and heat. When oil shimmers, add chopped onions, and serranos, cook till onions become translucent. Keep heat low to medium, you don't not want to burn onions or you will impart a burnt taste to whole dish.
  • When onions are turning golden, add cumin, cinnamon, curry powder, stir and cook for 2 minutes. Then shut off heat.
  • Debone goat and slice meat finely. Add all meat back to the onions. (Make sure there are no bone chips, because it will be impossible to find them once you add the potatoes!).
  • Add water, bring back up to a boil. Add salt and coconut milk. Cover and let simmer for 20 - 40 minutes. Taste sauce. If it is too hot add more coconut milk. Too bland, you can add a pinch of chili powder. (and I mean a pinch, a 1/4 tsp can ruin an entire pot).
  • Now test goat. If meat is tender, add potatoes. If meat is very chewy, wait a bit longer till meat softens up. When meat is ALMOST as tender as you want it, add potatoes and recover pot.
  • Potatoes sliced thinly can take 10 - 20 minutes to soften up. Check after 10 minutes.
  • If sauce is too thick, add water. Potatoes will absorb water, so keep a close eye on them. ALSO: Don't stir too much, or you will break your potatoes and you will have potato soup.
  • When everything is tender, and potatoes are done, add garlic and cilantro. Stir, and cook for 5 minutes. Shut off heat.
  • Now its time to make the Roti.
  • To make ROTI:.
  • Divide the dough into three-inch balls. Dust board. Roll out the dough balls into 6-7 inch circles. Dust each flat as you create them, before you stack them so they do not stick together.
  • In a cast iron pan, (or a pan that can get very hot) Add vegetable oil. Test oil by dropping small bit of dough. If it comes to the top as soon as it hits the bottom of the pan, oil is ready. Place flat carefully in oil, it will sizzle and bubble up immediately.
  • Push dough under oil to force air into it. It will brown very quickly (30 - 60 seconds) Flip once and place on paper towels to drain. Make all dough at once. Salt them while they are still hot.
  • Plating : I enjoy a meal I can sink my teeth, and hands into. I serve this meal in a large shallow bowl. Place the chopped scallions in a bowl off to the side, or sprinkle over the curry. On a separate plate, stack the roti. The idea is to spoon the curry into small bits of the roti and pop into your mouth.
  • Serve this with cold beer and lots of napkins. Expect a little splatter but a lot of laughs. This meal is unbelievable good. And your friends and loved ones will never forget it.

Nutrition Facts : Calories 956.3, Fat 30.7, SaturatedFat 12, Cholesterol 165.6, Sodium 1492.5, Carbohydrate 101.3, Fiber 11.5, Sugar 28.1, Protein 70.8

2 1/2-3 lbs goat meat, shoulder (bone in)
6 ounces coconut milk (1/2 can)
1 teaspoon fresh ground ginger
2 tablespoons curry powder (get an authentic ethnic curry, not McCormick)
4 tablespoons olive oil (to cover bottom of pan)
1 -2 coarsely chopped white onion
3 smashed garlic cloves
4 medium potatoes (peeled and sliced)
1 -2 cup water
1 1/2 teaspoons salt
1/4 cup chopped fresh cilantro
1 dash cinnamon
1 teaspoon ground cumin
4 -6 serrano chilies (chopped seeds and all)
1 pinch chili powder (optional)
vegetable oil (for frying)
chopped scallion (to garnish, optional but so good) (optional)
1 1/2 cups whole wheat flour
1 teaspoon melted butter
1/4 cup warm whole milk or 1/4 cup skim milk
1/2 cup warm water
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon baking powder

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