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

TANDOORI ROTI

Steps:

• 1. In a bowl, add all ingredients listed above. Use Luke warm water to knead the dough.
• 2. Cover the dough with wet towel and keep it in warm place.
• 3. Let it rest for 2 hours. punch down the dough before you start rolling it for Tandoori Roti.
• 4. Take some dough, make a ball. The dough ball size should be little bigger than Golf ball.
• 5. Take a rolling pin and roll to form thick flat dough. (4-5 mm thick).
• 6. Heat Griddle (Chapati Tawa). Make sure Griddle is very hot before you put dough on it.
• 7. Put the flat dough on it. Don't apply any oil.
• 8. Press the dough down with spatula(or Spoon) as you want the dough to stick to pan. Don't use non-stick pan for this recipe. We want the dough to stick to pan.
• 9. On upper side of dough (uncooked side) apply some water. Make sure the dough is still sticking to pan.
• 10. Flip the pan to open flame to cook the other side. You can put the gas to medium at this step.
• 11. The Roti will fall of when ready. Put the flam off and remove it with help of tongs.
• 12. Apply little ghee or butter to this bread.
• Note: Put oil on side that was cooked on open flame.
• Serve hot with any main course.

SLOWBURN GOAT CURRY WITH FRIEND ROTI

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.

SOYA FLOUR ROTI

Steps:

• Sieve flour.
• Mix in salt and seeds.
• Slowly add boiling water mixing in with a fork to get a firm dough. If mixture is sticky add a bit more flour to make handling easier.
• Knead for one minute.
• Divide dough into 4 balls.
• Flatten each ball into a disc and roll with the aid of plenty of flour to a diameter of about 15cm.
• Heat a nonstick pan, tawa or griddle on medium high heat. Cook roti's on one side, when you notice small bubbles turn over and cook for one minute on the other side or until golden brown flecks appear. If the first side does not have the golden brown spots you can flip over and cook it for a further 30 seconds or so.
• Enjoy.

ROTI CANAI

Steps:

• Mix salt with flour and sieve into a bowl
• Add sugar if necessary
• Add water and knead into dough no longer sticks to hand
• Knead till it feels 'elastic'
• Divide into 8 portion, return to bowl, brush it with ghee and cover with damp cloth leaving for 1/2 hour
• Take 1 portion, spread a little ghee on top and flatten with hands
• Pick up flattened dough by the edges and swirl in circular motion until dough thins out
• Fold dough to form a square and flatten out again
• Repeat process to trap air in layers of dough
• Flatten once again and fry on heated flat pan or iron griddle till cooked
• Remove and serve hot with dhal or any curry of your choice (see also Chicken Curry, Mutton Kurma, Beef Rendang).

VERY COOL KOOLAID HAIR DYE

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.

HARI BHARI HARI ROTI (ALL THE WAY GREEN GREEN PEAS ROTI)

Steps:

• Sift wheat flour with salt in a bowl.
• Add in 2 tbsps.
• of oil.
• Add mashed peas and mix well.
• Add pepper, cilanto and lime juice.
• Knead well.
• Divide into 16 equal parts.
• Shape into round balls.
• Roll each ball on a floured board into a circle.
• Lift each roti carefully with floured hands.
• Place on a hot griddle one at a time.
• Shallow fry with 1-2 tbsp.
• of oil until brown specs appear on both sides (i. e. both sides must be well cooked).
• Remove on a clean napkin to drain out excess oil.
• Serve immediately.
• Serving tip: Enjoy this roti with methi-aloo and some lime pickle/yogurt.
• Yum!