The art of sadha?

Sadha is quite simple but the art of this roti is that it must swell when cooking on the tawa (baking stone).

You knead the flour soft (refer to post #7) and add about one teaspoon of cooking oil. Leave to rest for 20 minutes. Roll out not to thin or fat about 1/4 of an inch thick, place on tawa and once the bubbles start to appear, turn over and allow the next side to cook for 2 minutes. Turn over and pull the tawa away from the fire and push roti over the flame and rotate allowing the fire to cause the roti to swell (rotate for 3/4 times) and remove. Cut into quarters and eat with your favourite side.

How to make tasty curry?

Now this is the question. Not everyone can make a good mouth watering curry that makes you lick your fingers.


The secret is how you burn the curry and the ingredients you use. Log in again for the rest of this well kept feast..

Roti Trivia?

The roti palace wants to see how creative and innovative you are by creating a menu with roti and anything, that is safe and edible. The most creative idea will be judged based on creativity, innovation and taste and will be featured on this site and the grand prize to be announced.

Have you got what is takes, deadline for submission is July 31, 2014.

Side dishes with roti?

There are many vegetable side orders that can be served with roti: channa, potato, pumpkin, bodi, bhagi, same, ochro, melongne and tomatoes to name a few.



Also for meat lovers roti and chicken, goat, duck, beef, conch and shrimp.



                   

The new Rotimatic?

Having trouble making roti yourself, well try the Rotimatic machine, a product of Zimplistic, a Mountain View, California-based company of 20 people. Rotimatic was developed over six years by co-founders Pranoti Nagarkar and Rishi Israni. Nagarkar handled the engineering and Israni was largely responsible for the software side (there’s no operating system; it runs “bare metal”).

 

Rotimatic is the world’s first fully automated robot roti-maker. At 39 pounds, the 40 cm x 40 cm x 40 cm device looks like an oversized bread maker, but it’s actually a fascinating piece of engineering that combines 10 motors, 15 sensors and 300 parts to spit out baked roti at a pace of about one per minute. Rotimatic, which I saw in action at Mashable's headquarters, really only needs a supply of ingredients to work.



Is roti healthier or bread?

While we know that roti is nothing but another form of bread, we have always been told that it is a far healthier option to consume. In the days when bread was white, there was a pretty sound argument on behalf of roti. But today when bread is available with all sorts of multi grains, and roti is still primarily wheat but evolving in healthy kitchens too, is bread still the unhealthier cousin? For that we need to know what the difference is between bread and roti.
What is bread? Bread is a staple food prepared by cooking dough of flour and water and frequently additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed, fried, or baked on an unoiled skillet. Nutritionists, though, frown upon bread, as the modern practice of bread-making removes much of the roughage from the flour. Roughage is an important component of diet as it aids bowel movement and digestion.

Roti on the other hand is a staple food in the south Asian sub continent. Roti is made from unleavened flour, i.e., roughage is not removed from the flour, so it normally gets the thumbs up from nutritionists on this count. 
No yeast is added to the dough in the case of roti, while yeast is added in the baking of bread. Yeast may not suit some people when it comes to digestion.

 

Today there are many options where bread is made exceptionally healthy. Whole grain bread with a mixture of healthy grains give you all the wholesome goodness a roti can. But these can only be store-bought and most of them contain preservations. Let's not forget that these good quality healthy breads are also much more expensive than your regular white bread or brown bread that you get from your local kirana store.

On that count, roti can be made at home, fresh without any surprise ingredients with all the goodness of whole grains. Roti can be made from millets, jowar, bajra, whole wheat and almost all healthy unrefined grains.

Therefore, it is easy to conclude that roti for this very reason is healthier than bread.

However, like almost everything we cannot conclude this as roti and bread is rarely eaten in isolation but is only a small part of the entire meal. So what your accompaniments are, is of probably more importance than only roti or bread. For example, if you are eating roti on its own with some ghee as a meal, then your healthy roast chicken sandwich may be a healthier meal than your plain ghee roti as it is unbalanced.

Healthy and nutritionally balanced meals are important and so if you do indulge yourself with eating bread or roti for that matter, let that be only a small part of your entire healthy meal.

 

Caribbean roti

People always think of jerk chicken when it comes to West Indian food, but Roti is one of the most popular foods in the Caribbean, particularly in Trinidad. Roti was brought to the region by the East Indian contract labourers, as early as 1840, and has been localised as a Caribbean dish. Variations on roti are popular throughout the Caribbean and parts of South America.

For those who don’t know, a Roti is a flour pancake or wrap, similar to, but lighter than a tortilla, and filled with various foods, including curried chicken, goat, shrimp, channa (chick-peas). West Indian roti are mainly made from wheat flour, salt, and water. Jerk and Creole sauces are alternatives to curry. The word ‘roti’ across the Caribbean also refers to a dish of stewed or curried ingredients wrapped in a ‘roti skin’.

Roti is hugely popular in Trinidad, where just under half of the population consider themselves to be of East Indian background. Today Caribbean/East Indian dishes are quite different from traditional East Indian.

Where did roti originate?

How was roti first made and by whom?

Although its origins are in India, roti is a form of bread that has roots in a variety of countries throughout the world. Roti has become a common offering from street vendors in major centers throughout the United States.

Read more : http://www.ehow.com/facts_7629966_origin-roti.html

Food without roti?

Can you have meals for one month without any roti? While I may try, it is going to be very hard eating without no sadha, dhalpuri or paratha and curry. Imagine having no roti as seen below.

Why Paratha is commonly called 'buss-up-shot"

Paratha, also know as “buss up shot” is one of the various types of roti ubiquitous in Trinidad. It is called buss up shot because of its texture, appearance and similarity to a torn (burst) t-shirt. Leave it up to a Trini to come up with a name like that.
 http://www.simplytrinicooking.com/2008/09/buss-up-shut-paratha-roti.html#ixzz373altNJu


The roti is turned into 'buss-up-shot' by using a  dabbler and breaking up the roti into smaller flaky pieces.

This is what it looks like after being buss-up.
        

Curried duck & roti?

The true trini curry duck recipe:

-7 lbs of Duck (trimmed and cut into 1-2 inch pieces)
1 lime or lemon
1 medium tomato – sliced
1 onion – sliced
1 hot pepper (habanero or scotch bonnet) – sliced
1/2 teaspoon ground geera (cumin)
1/2 teaspoon amchar masala
3/4 tablespoon salt
1 tablespoon green seasoning mix
4 cloves garlic – crushed
dash black pepper
4 shado beni leaves
2 cups water
* if you’re concerned about the heat form the pepper, don’t add any of the seeds.
* if you can’t get shado beni, use about 6 tablespoons of cilantro (chopped)
For cooking the curry…
* My choice for curry powder has always been the Chatack madras curry which you can easily get at any Caribbean food store if you live outside Trinidad and Tobago or online at Amazon.com.

2-3 tablespoon curry powder (depends how strong you like your curry)
3 tablespoon oil
1/4 onion (sliced thin)
1/4 cup water

 In a heavy pot (one with a lid) heat the oil on high heat. Then add the curry powder to a small bowl and add the 1/4 cup of water to make a runny paste. The oil should be smoking by now so go ahead and add the 1/4 sliced onion and stir. Followed by the curry mixture we just made. Turn down the heat and allow this to cook for about 5 minutes or so, or until it comes to a thick paste and starts sticking to the bottom of the pot.

 

Turn the heat back up to a medium/high and start adding the seasoned duck to the pot. Be sure to stir around so everything gets incorporated with the curry. Then bring to a boil, turn back down the heat to a gentle simmer, cover and allow to cook for about 35 minutes. it will spring up it’s own natural juices.

 

http://www.youtube.com/watch?feature=player_detailpage&v=ZApPKdHw1i4#t=11

Breakfast is sadha roti and anything?

Sadha roti is enjoyed by all and has become one of the most popular breakfast meals that is quite easy to prepare.

Ingredients

• 4 cups flour, sifted
• 4 tsp. baking powder
• 1 tsp. salt
• 1 ½ cups water or slightly more

Method

Step 1

Combine the flour, baking powder and salt in a medium size bowl. Form a well in the centre and add all the water, and little more if needed to make soft dough. Knead well and form a large ball .

Step 2

Cover the dough with a damp towel and leave to rest for 1 hour. Divide the dough into four “loyah” (balls) and shape them. Again, allow dough to rest for 1 hour.

Step 3

On a floured board, or clean table top, roll out dough using a bailna (rolling pin) till it is about ½ inch thick and round.

Step 4

Cook on a moderately hot tawah ( griddle) until it rises and turns slightly brown. Turn to the other side and cook.

Step 5

Edges are toasted over the fire to ensure they are cooked. The edges will billow slightly. Place on a clean cloth and cover. Serve hot.

 

 

 

 

 

What is dosti roti?

Dosti (do-stee) Dosti in Hindi means friend.

Roti - is the cooking of two pieces of dough together. Made with the same dough as the other roti(s) - all purpose flour, salt, baking powder along with a pinch of salt and sugar. The kneaded dough once rested for 30 minutes is then divided into equal pieces, in an even number.

For example, dough divided into 8 pieces will make 4 roti (s) because Dosti Roti is a double roti.
Each piece of dough is brushed with oil or ghee and then pressed together to make a pair. After resting for a few minutes, the roti is cooked on a hot cast iron griddle, and is brushed with oil or ghee as it cooks. It is eaten with curries and chokas or it can be eaten as is.


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The Art of making dhalpuri roti?

According to the traditional folks the best and most softest and tastiest dhalpuri roti can be made as follows:

Ingredients:
1 1/2 lb split peas
 1/2 tsp saffron
2 tsp salt
3 cloves garlic
1 tsp vegetable oil
2 tsp ground cumin (geera)
4 cups flour 3 tsp baking powder
1 1/2 cups of water

 Method:
1. Boil split peas with saffron, salt and garlic until firm and drain,
2. Using a mill or food processor grind with pepper and geera to taste.
3. Mix together flour, baking powder salt and water to form a soft dough.


                                                                             

4. Cut into 8 pieces and shape into a round ball.
5. Flatten each ball and fill with split peas mix and dredge with flour to prevent sticking.
6. Carefully roll out the ball  very thinly using enough flour.
7. Heat and grease the hot tawa/ baking stone, add oil and place the roti.

8. Cook for one minute, brush with oil, turn over the other side and brush with oil.
9. Place in paper towel or grease proof paper and serve with meat or vegetables.