Making curry -Part 2

The ingredients to use for burning the curry are as follows: garlic, onion, pepper, shadow beni, thyme,chive and celery ajnd pimentoes. Put all in the hot oil and cook until properly fried, then put the meat or vegetables.

Making Vegetarian Pepper roti!

This is quite simple for an appetizer or party snack.

Knead flour as if you are making paratha roti or buss up shot.

Roll out and place on hot tawa (baking stone) and paste the following (the ingredients are really up to you)

Paste with margarine butter, add grated potatoes, sweet peppers, cheese and pepper to your taste.

Cook for about 6-8 minutes on one side then turn over and cook other side.

Remove and cut into bite size pieces.

That is how easy it is to make...

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.