RECIPE: ROTI CANAI

I used to make this from scratch years ago when premade roti canai were not available. Now, they are easily accessible all over Australia from any Chinese or Indian grocery shops in the freezer section. This is a popular 'anytime' meal for Malaysians and Singaporeans. Just for reference, here are some pictures of the premade rotis cooking process. As you can see, Mr G (the designated ‘roti man’) makes it on the hot plate on our barbie. Just follow the directions on the packet. It’s pretty self explanatory. I served mine with an EASY SAMBAR. Recipe of the SAMBAR and STRING HOPPERS (another Malaysian/Sri Lankan favourite) to follow tomorrow.

FYI: Roti canai (pronounced "chanai," not "kanai") is a type of flatbread found in Malaysia. It is identical to the Singaporean roti prata.

The dish is composed of dough containing copious amounts of fat, egg, flour and water. The form of fat used is usually ghee (clarified butter). The entire mixture is kneaded thoroughly, flattened, oiled and folded repeatedly. It is then allowed to proof and rise, and the process is repeated. The final round of preparation consists of flattening the dough ball, coating it with oil, tossing it and then cooking on a flat iron skillet with a lot of oil. The ideal roti is flat, fluffy on the inside but crispy and flaky on the outside.

Traditionally, it is served with dhal (lentil curry) but nowadays, it is served with any types of curries, such as chicken, beef or lamb. (Source: WIKIPEDIA)

Check out this video I found on YouTube (source HERE). It shows the roti making process. If you want to try to make this at home, there are some pretty good recipes you can find doing a Google search on this topic. Good luck!

RECIPE: CUMIN PURIS

This has to be one of the softest (malay = gebu) puris I have ever tasted. Thank you Mona from the Lotus Indian Centre, Phillip for the recipe. FYI, Lotus is a grocery store in Dundas Court, Phillip and specialises in Indian groceries.

Puri is almost identical to chapattis except that they are deep fried in oil. The secret to cooking and ‘puffing up’ the puri is to keep spooning the oil over the top of the puri while it is frying on its underside. A small wok is ideal for this.

This measurement is sufficient for two meals for 5 to 6 people. You can keep the batter in the fridge for a couple days. Make sure you knead it again if you have kept it in the fridge. Take it out of the fridge at least an hour before you are planning to cook. Unlike chapattis, puris should be smaller in its diameter when you roll it out.

Tip: Make sure that you roll out your puris before you start frying them. I usually roll out half the batter, fry, let the kids start their meal and then start on Mr G and my meal. This ensures that you don’t waste gas/electricity and that the oil does not become too hot. This way you know that you will be eating nice hot, hot puris!

PS: You can half the recipe if you like.

Ingredients
2 cups atta flour or fine wholemeal flour
3 cups plain flour
2 tsp baking powder
3 tsp cumin seeds – dry fried to release its aroma; cooled slightly and lightly pounded
Sufficient luke warm water to make a soft pliable dough – about 3 cups
Sufficient oil to half cover a small wok

Method
Add all dry ingredients into a large bowl (make sure there is plenty room to knead the dough), mix well and keep adding water, a little at a time to make a pliable dough. Knead for about 2 to 3 mins. Cover with a tea towel and leave to rest for 1 hour.

Knead dough again, about 3 to 4 mins. Roll out the dough on a floured surface, into 20 cm rounds. Heat oil in a wok (filling it about 1/3 full).

When the oil is very hot (but not smoking), put in one puri at a time and immediately start spooning the oil over the top of the puri as it cooks. As soon as it swells up and is golden underneath, flip the puri over and cook on the other side until golden. Drain on paper towels or a clean tea towel and serve immediately with curries, dhal or dishes such as LAMB KEEMA.

RECIPE: GARLIC BREAD

Really easy to make. Just get some baguettes from your local deli….the rest of the ingredients are probably in your fridge and pantry already! Enjoy with pasta (see my BACON AND MUSHROOM CARBONARA SAUCE WITH RAVIOLI). If all fails, the bread is readily available from the refrigerated section of your supermarket’s deli (not as nice though and there is no sense of satisfaction, is there???).

Ingredients
1 Baguette from your baker or supermarket
175g butter
8 cloves garlic – finely minced or crushed (depending on how you like you garlic’s texture on the bread)
3 tbsp finely chopped parsley

Method
Preheat the oven to 230°C.

Melt the butter in the microwave (do it in 10 sec burst), add in the garlic and chopped parsley.

Cut the baguette in half horizontally and brush the melted garlic butter generously over the CUT sides.

Put on a baking tray and place in the hot oven for 4 to 5 mins, CUT SIDES UP or until toasted and golden brown.

TIP: You can make extra bread and freeze it for future use. Brush the bread with the garlic butter and freeze. I recommend you place a strip of plastic in the middle before freezing. Do not thaw out, put it straight into the oven and cook heat until golden.

RECIPE: CHAPATTIS

The portions are appropriates only. What you need to do is to ensure that the dough is not too soft that it sticks to your hands (if this happens, add more flour to your dough) or too hard that when you roll it the sides crack or you bread does not rise when you cook it on the griddle/frying pan. Add more water in this instance to make it more pliable.

Ingredients
4 cups Atta (Indian stone milled whole wheat) flour. If unavailable, use any whole wheat flour.
1/2 cup of Atta for rolling and dusting – place on counter where rolling the chapattis or on a large plate
Sufficient water to knead the flour
3 tbsp veg oil or ghee or butter
Tea towels x 2
Extra ghee or butter to brush cooked bread (don’t use oil here)

Method
Put flour in a large deep bowl. Make a well and add in oil or ghee. Pouring in about ½ cup of water at a time, knead the flour into pliable dough.

When reaching the desired consistency, cover the dough with a dry tea towel and leave aside for 10 to 20 mins. Then knead the dough again, make into balls slightly larger than the size of a golf ball.

Heat pan/griddle on low heat.

Flatten the chapatti ball slightly in the loose flour, roll out with a rolling pin into the size of a bread plate and shake off excess flour.Place the bread on the pan and when the dough changes colour (around 15 to 20 secs), turn the bread over. After about 15 secs, using a clean tea towel, gently press the edges of the bread in circular motions. At this stage the opposite ends from where you are pressing should start to rise. Don’t press the bread at this stage in the middle. Turn over the bread (there should be brown cooked spots on the bread), press in the middle for 5 secs and repeat the previous process (pressing the sides only) until all edges have been pressed and the bread is cooked.

Put on a plate lined with another clean tea towel. Spread ½ tsp butter or ghee all over the bread, on one side only, taking special care to brush the outer edges. Cover with the tea towel to maintain warmness. Repeat process until dough is finished or desired amounts are achieved. Eat whilst still hot.