- Rishtedaar's Cookbook -

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Tulsey

@Tulsey

Inactive

Posted: 15 years ago

#201

Fifi where are you dear

Do you have a recipe on the ingredients and how to make trinadian roti

My sister used to have a baby sitter and she used to make it and they were bigger in size and very thin. She used oil in the flour before kneeding it with water

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carpe-diem

@carpe-diem

Dazzler

Posted: 15 years ago

#202

what to say about Cuban cigars 😉
Hello Tulsey how are you long time no see😳

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SweetFifi

@SweetFifi

Dazzler

Posted: 15 years ago

#203

Originally posted by: Tulsey
Fifi where are you dear

Do you have a recipe on the ingredients and how to make trinadian roti

My sister used to have a baby sitter and she used to make it and they were bigger in size and very thin. She used oil in the flour before kneeding it with water

really oil first??..that is a first for me😆😆which roti are you talking about..the chapati kind? or the one with the minced dhal

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Dabulls23

@Dabulls23

Stunner

+ 2

Posted: 15 years ago

#204

Originally posted by: PRnerd

really oil first??..that is a first for me😆😆which roti are you talking about..the chapati kind? or the one with the minced dhal

Tulsey

I make that roti...Dough has oil good amt and salt to taste...kneed it with water...Now roll it a little, put some oil, sprinkle some all purpose flour, double fold it...Than roll chapati to full big size...cook it with ghee...Enjoy!! Not sure if this is something u r looking for...

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SweetFifi

@SweetFifi

Dazzler

Posted: 15 years ago

#205

Originally posted by: Dabulls23

Tulsey

I make that roti...Dough has oil good amt and salt to taste...kneed it with water...Now roll it a little, put some oil, sprinkle some all purpose flour, double fold it...Than roll chapati to full big size...cook it with ghee...Enjoy!! Not sure if this is something u r looking for...

wouldnt that be what we would call paratha?

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Dabulls23

@Dabulls23

Stunner

+ 2

Posted: 15 years ago

#206

Originally posted by: PRnerd

wouldnt that be what we would call paratha?

Not sure...Parathas for us lil different...This roti u dont have to cook with ghee...u can cook it on the skillet and than apply ghee once it is off the skillet...

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Nehal

@neh91

Navigator

Posted: 15 years ago

#207

Tulsey srry for replying soo late..but yes..if u want you can eat it with coconut chutney

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Tulsey

@Tulsey

Inactive

Posted: 15 years ago

#208

Thanks Fifi and Varsha for the roti recipe.

No it is not the same..

there is no ghee involved, only oil in the kneed and no oil on the roti.

The roti is transparent when it is cooked...

When I find the recipe, I will post it here.

Thanks Nehi...

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Dabulls23

@Dabulls23

Stunner

+ 2

Posted: 15 years ago

#209

Gujarati Kadhi

1Lb Yogurt Low fat or regular

3/4 container measurement water of same yogurt container

2 TBSP Besan or little more

3 serrano chilies

1/2 " ginger

Salt to taste

1 TBSP sugar to taste

Kadi patta

2 red dry chilli

1 tsp jeera (Cumin)

1/2 tsp methi seeds (Fenugreek)

1 small piece of cinnamon

3-4 cloves

Pinch of hing

1 1/2 TBSP Ghee for tadka

Cilantro-Hara dhaniya for garnish

Blend Yogurt, water and besan thoroughly so there are no lumps at all...

Put it on stove on high stirring (Do not let it sit or water seperates from yogurt)

Cut chili wedge wise and Ginger in very small piece and add to the mix or u can use chili-ginger paste your choice...

Once it comes to boil turn it down and keep stiring

Tadka

Take ghee, red dry chili, Methi, cloves and cinnamon in tadka container

Once it starts popping add Jeera and kadi patta, hing and pinch of red chili powder...add it to the kadhi...

Turn stove off once u see the right consistancy...Pls do not let it boil for tooo long and important to keep stiring while kadhi is cooking...

Optional: u can add julian cut white raddish or stir fry Okra to this kadhi if u like...

When serving garnish with Cilantro...Enjoy!!!!

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Dabulls23

@Dabulls23

Stunner

+ 2

Posted: 15 years ago

#210

Stuff Karela...Bittergourd...Bittermelon...

4-5 karela Indian or regular

2-3 cups finely chopped cilantro

1/2 cup ground crushed peanuts

2 tbsp besan

2 tsp dhania-jeera powder

11/2 tsp red chili powder to taste

1 tsp turmeric

1 tsp garam masala

salt to taste

1 -2 tsp suger to taste

1/4 tsp baking soda

2-3 tbsp olive oil for the stuffing

Dry ground coconut (Optional) 1-2 TBSP

Tadka

some Oil and pinch of hing for tadka

Mustard seeds

Jeera seeds

2 small red dry chili

Peel karelas cut them into 1 inch size pieces and put a slit thru vertically...If u see soft seeds and u like eating them than leave them but if you see hard seeds inside pls remove them as they taste really bitter and hard to cook...

Mix cilantro, crushed peanuts, Besan, all the spices, baking soda and oil to create stuffing...Stuff karela & keep them aside..

take nonstick pan with cover...Put oil for tadka in the pan add mustard and jeera seeds and red chili...once they pop add hing & all karelas single layer...stir with spatula or cover with lid and shake it so all the pieces get covered with oil...cover and cook on med to low heat...Keeping an eye out periodically to see if they are completely cooked or not as well as they don't stick to the bottom...Once they are done Karelas will soften...Put a lil knife thru one karela and taste to make sure it is completely cooked..Garnish with more cilantro when serving...

I prefer regular karelas over Indian ones as they are much easier and softer....Indian karelas most of the time are very hard to cook and are more bitter than the other ones...Depending upon your taste use sugar to make it less bitter...personal choice...

Pls PM me if u have any Qs...Enjoy!!!

Kools pls lemme know how sabji comes out...I make sauted karela once a week as we both love them like crazy...

Edited by Dabulls23 - 15 years ago