Easy Roti’s (Indian Flatbreads)

Easy Roti’s (Indian Flatbreads)

The past two Sundays’ I found myself making curries, the first Sunday butter chikeeen and the next a lekke lamb curry.

I love me some roti’s hey, the feeling of eating with my hands and smothering the pastry in the curry sauce is just so good. Also after seeing one of my high school friends post her homemade rotis on Insta I had to try.

I used to have a cool connection that made real, authentic, buttery, melt in your mouth roti’s that I could freeze and use as I needed to. I am assuming the more complicated recipes are the most authentic, where the butter is folded and rolled into the dough. The recipe I found is less time consuming, however I will try the original version sometime.

Ingredients:

  • 2 cups flour (not self raising)
  • 1 teaspoon salt
  • 2 tablespoons melted butter
  • 2/3 cup water

Method:

In a bowl mix together the flour and salt. Add the melted butter. I used my hands for this part but you can use a fork to mix the flour and butter together until the consistency resembles crumbs. Add the water a bit at a time, stirring as you go along.

Once the dough pulls away from the bowl and is not super sticky (add more flour if too sticky), remove from the bowl and on a floured surface knead for about 6 – 8 minutes. Once done, divide the dough into approximately 6 balls.

Switch on the stove top and heat up your pan (high heat). While the pan is heating up start rolling out 1 of the balls very thinly – use flour to prevent the dough from sticking to your rolling surface. Also try and roll the dough into a size that it fits nicely into the pan. I rolled mine too big and the sides were a bit raw on the first try.

The recipe I found says to add butter to the pan each time before adding one of the roti’s to give it that buttery taste and soft texture. I tried it this way – and it definitely works, but I also tried it without adding butter to the pan and the roti turned out good however not as golden brown and not as soft.

I know at Food Inn and Easter Bazaar in the CBD they add the melted butter and garlic once the roti is removed from the oven so I am guessing you can do this also – Let me know?

Add the rolled out dough to the pan, it should take about 30 seconds before you need to flip it to the other side until nice and golden brown.

You can toss it as many times to get the desired colour and until the flatbread is cooked properly. You will know when to flip as the side facing the heat will form bubbles and turn brown.

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Also let me know if you would like me to post any of my curry recipes and I will gladly do so – I use so many spices that I haven’t posted any of these recipes yet.

Love

M

 

Rant: The Good Food and Wine Show

Rant: The Good Food and Wine Show

I think my luck has changed back into the green! I won tickets to the Good Food and Wine Show (GFWS) thanks to @CapeArgus and Lance Witten for the headsup on his Twitter account.

A few years back I attended the event, I know it was fun because I cannot remember much due to the countless tastings we glugged down. This year however, I did not have the same experience maybe because I’m not 23 anymore? Here are my hits and misses of the event:

HITS:

  • I got to meet Reza and take a picture, yes the Spice Prince of India! (I love his show).

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  • Got some real schmancy looking wine glasses for R 150.00 which is a steal – retails for R 300.00.

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  • Someone proposed on stage while J’Something was performing which was real sweet to watch.

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  • Found Jack Parow’s own hand crafted brandy – and it was surprisingly good.

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MISSES:

  • My ticket didn’t include a glass – ended up paying R 60.00, R 60.00! for one glass.

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  • The glass included 7 “tasting coupons which really didn’t matter; the exhibitors didn’t want them or know about them?

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  • The venue was packed, it was difficult to take pictures or walk around with a full glass of anything. This put us off from wanting to walk around or stand in line to try something new.

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  • Maybe it was the time of day but the exhibitors weren’t the friendliest – could be fatigue?
  • Big wine farms weren’t on show i.e. Webersburg, Backsberg etc.
  • The GFWS was the same weekend as The Wacky Wine Festival – WHY!

In the end it was an experience even though I feel a bit disappointed in the event. I tried some interesting pestos and chilli sauces, there were plenty of food options – but carrying around so many items and trying to find a place to sit down and eat would of been a nightmare. I believe in second chances so will try again next year!

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Thai Green Curry

Thai Green Curry

We’ve been making this for quite a while but I keep forgetting to take pictures (current picture is taken in my work lunchbox with complimentary plastic fork), its super easy and a taste bomb! You can use chicken, beef, seafood or go veggie – anything you like. Also use any vegetables you want.

I know some like using store bought Thai curry paste – I haven’t found a really good brand to use – let me know if you find a punchy ready made paste?

My version goes a li’l something like this:

Ingredients

  • 4 chicken breasts
  • 1 onion
  • 1 thumb sized chunk of ginger
  • 2 garlic cloves
  • 2 green chillies
  • 1 handful coriander
  • 1 handful basil
  • 1 lemongrass stalk
  • 1 cup green beans
  • ½ head of broccoli
  • ½ head of cauliflower
  • 1 tin coconut cream
  • 1 cup chicken stock
  • 2 teaspoons fish sauce
  • Juice of ½ lime – optional (I know limes a crazy expensive OMW!)

Method

Cut the breasts into bite sized pieces and season with salt and pepper. Fry in a bit of oil until almost cooked through – remove from the pan and set aside.

Chop up the onion, garlic, ginger, chillies, coriander, basil and bash the lemongrass stalk (doing this releases its flavour)

The whole process is pretty fast so I suggest that your green beans, cauliflower and broccoli are all chopped and prepped to be added. Also open the tin of coconut cream and prepare the chicken stock. I’ve learned that prepping makes everything go much more smoothly; instead of flapping around the kitchen looking for things as you go along.

Add another dash of oil to the pan, fry the onion, garlic, ginger, chillies, coriander, basil and lemongrass stalk; until fragrant – about 2 minutes. Add the cooked chicken and mix.

Next in is the coconut cream and chicken stock, fish sauce, lime juice as well as the remaining veggies, reduce the mixture on a medium – high heat, stirring occasionally.

After about 8 – 10 minutes reduce the heat and simmer. I like my veggies a bit crunchy so I simmer until it’s the texture I prefer.

Taste the seasoning adding salt if necessary – and voila! Ready to serve!

I served mine with Jasmine rice – follow the packet instructions 🙂

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Pancake a, b, c

Pancake a, b, c

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After getting my Facebook Page sorted and Instagram account linked to this website, I am feeling confident about posting more recipes.

Jamie Oliver posted a pancake video on Instagram which only requires 3 ingredients and I was longing to give it a try. This was my First pancake attempt ever! I jazzed it up with a layer of Nutella, strawberries drizzled in honey, a lick of icing sugar and a dash of cream… It was F A B U L O U S!

Pancake Ingredients:

  • 125 grams flour
  • 3 x eggs
  • 250 ml milk

Mix until smooth, and voila! You have pancake batter! I used a ladle to pour the batter into a buttered pan on a medium to high heat. Tilt the pan to allow the mixture to spread out and allow it to cook – about 3 minutes if not less. Once the underside is golden you can then flip it and cook for another minute, once done remove from the pan and set aside.

And so you continue ladle after ladle…

A pancake can be a base for anything; savoury or sweet or even stacked high and dressed as a cake. Let me know how you like yours in the comments below 🙂

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Love

M