Hari Bhari Hari Roti All The Way Green Green Peas Roti Recipes

VERY COOL KOOLAID HAIR DYE

Steps:

• Be very sure to use UNSWEETENED.
• Mix one packet of Kool-Aid with the water in a pot.
• Heat until boiling, stirring.
• Remove from heat and cool to a temperature that is warm but not hot.
• Dip as much hair as possible into the mix.
• Then, with your head over the pot, ladle the kool-aid over the hair.
• Do this for 15 minutes.
• Wring out hair and pat dry with paper towels.
• Don't wrap in a towel as it will absorb too much colour.
• At this point you could wrap your hair in plastic wrap and leave overnight or for several hours.
• Then, uncover and let dry.
• After it dries, rinse repeatedly, shampoo and condition.
• Note: The excess colour may stain your skin.
• Smear petroleum jelly on exposed skin.
• Even if staining occurs, it will scrub off.

SLOWBURN GOAT CURRY WITH FRIEND ROTI

Steps:

• Before you make curry, prepare Roti dough:.
• In a large bowl, combine the flour, salt, sugar, baking powder.
• Make a well in the center and add warm water, melted butter and milk, mixing it with the flour until a soft dough is formed. If dough is still too dry add teaspoons of water till your dough is soft, slightly sticky, but not wet.
• Dust kneading board with flour; place the dough on the board and knead for 2 minutes or so.
• Cover with plastic wrap and let rest for an hour or so.
• To make Curry:.
• Wash the goat and set a pot of water to boil. Enough water to cover the meat. Add goat to boiling water. Let boil till foam comes to top. Skim off till no more arises. (15 - 20 min depending how much goat you put in.).
• Drain and set meat aside to cool.
• In a heavy bottomed pot, cover bottom with olive oil, and heat. When oil shimmers, add chopped onions, and serranos, cook till onions become translucent. Keep heat low to medium, you don't not want to burn onions or you will impart a burnt taste to whole dish.
• When onions are turning golden, add cumin, cinnamon, curry powder, stir and cook for 2 minutes. Then shut off heat.
• Debone goat and slice meat finely. Add all meat back to the onions. (Make sure there are no bone chips, because it will be impossible to find them once you add the potatoes!).
• Add water, bring back up to a boil. Add salt and coconut milk. Cover and let simmer for 20 - 40 minutes. Taste sauce. If it is too hot add more coconut milk. Too bland, you can add a pinch of chili powder. (and I mean a pinch, a 1/4 tsp can ruin an entire pot).
• Now test goat. If meat is tender, add potatoes. If meat is very chewy, wait a bit longer till meat softens up. When meat is ALMOST as tender as you want it, add potatoes and recover pot.
• Potatoes sliced thinly can take 10 - 20 minutes to soften up. Check after 10 minutes.
• If sauce is too thick, add water. Potatoes will absorb water, so keep a close eye on them. ALSO: Don't stir too much, or you will break your potatoes and you will have potato soup.
• When everything is tender, and potatoes are done, add garlic and cilantro. Stir, and cook for 5 minutes. Shut off heat.
• Now its time to make the Roti.
• To make ROTI:.
• Divide the dough into three-inch balls. Dust board. Roll out the dough balls into 6-7 inch circles. Dust each flat as you create them, before you stack them so they do not stick together.
• In a cast iron pan, (or a pan that can get very hot) Add vegetable oil. Test oil by dropping small bit of dough. If it comes to the top as soon as it hits the bottom of the pan, oil is ready. Place flat carefully in oil, it will sizzle and bubble up immediately.
• Push dough under oil to force air into it. It will brown very quickly (30 - 60 seconds) Flip once and place on paper towels to drain. Make all dough at once. Salt them while they are still hot.
• Plating : I enjoy a meal I can sink my teeth, and hands into. I serve this meal in a large shallow bowl. Place the chopped scallions in a bowl off to the side, or sprinkle over the curry. On a separate plate, stack the roti. The idea is to spoon the curry into small bits of the roti and pop into your mouth.
• Serve this with cold beer and lots of napkins. Expect a little splatter but a lot of laughs. This meal is unbelievable good. And your friends and loved ones will never forget it.

THAI PANCAKE - THAI ROTI

Steps:

• Watch the videos metioned in the recipe description.
• In a bowl, combine water, egg, condensed milk, sugar, and salt. Mix well. Set aside.
• Sift the flour into a large bowl, and form a crater in the sifted flour. Pour the water/egg mixture into the flour, and mix well. Add melted butter.
• Knead this until the bowl is clean and you have a nice ball of dough. Lightly coat the dough ball with vegetable oil (we like canola oil). Let it sit for 30 minutes.
• Next, knead your dough a bit more, and form it into several balls (dough for 8 small pancakes of 3 to 3 inches). Coat them with vegetable oil.
• Roll a ball of dough flat with a rolling pin, then cut from center out to edge. Roll it up. Push it in with your finger. Repeat this a few times.
• Now roll and stretch the dough ball into a very flat square sheet (8 to 8 inches), for this step coat it with a bit more oil, pick it up and place it on a hot (highest setting) pancake griddle that has melted margarine on it. You can use a skillet also, but we found that our electric pancake griddle works great. Note. this step is not easy, you will need some exercice to perform this step perfectly.
• Add chopped banana or your favorite filling in the middle. Wrap horizontally one side first, then opposite side. Then vertically one end, then opposite to that end and make a purse covering the filling. Flip and fry for another 30 seconds. It took about 1 minute to finish cooking.
• Cut into 9 pieces and if you like top with sugar or with sweetened condensed milk.
• Enjoy this recipe! It's a lot of fun, and very tasty.
• Note: I had cherries at home. I used them for filling using some cornstarch to make the juice thicker.

SOYA FLOUR ROTI

Steps:

• Sieve flour.
• Mix in salt and seeds.
• Slowly add boiling water mixing in with a fork to get a firm dough. If mixture is sticky add a bit more flour to make handling easier.
• Knead for one minute.
• Divide dough into 4 balls.
• Flatten each ball into a disc and roll with the aid of plenty of flour to a diameter of about 15cm.
• Heat a nonstick pan, tawa or griddle on medium high heat. Cook roti's on one side, when you notice small bubbles turn over and cook for one minute on the other side or until golden brown flecks appear. If the first side does not have the golden brown spots you can flip over and cook it for a further 30 seconds or so.
• Enjoy.

CARIBBEAN TRINIDAD ROTI

Steps:

• Combine the dry ingredients in a mixing bowl. Gradually add the oil and water while mixing and kneading the dough, Set the dough aside for 15 minutes.
• Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out into 8 inch squares.
• Fill the middle of each square with about 1/2 cup of filling mixture. Wrap the dough around the mixture to seal the filling inside.
• To cook the roti, place the butter in a skillet over high heat until it sizzles. Reduce the heat to medium and place the rotis in the pan.
• Cook for 2-3 minutes, until the crust is light brown. Turn with a wide spatula and continue cooking. Repeat the process with the remaining rotis. Serve immediately.
• SWEET POTATO FILLING: Place the butter, garlic, and onion in a deep skillet and sauté for 3-4 minutes over medium heat. Add the potato, water, curry powder, hot sauce, and salt and cook for 15 minutes, until the potatoes are soft but not mushy. Add the chickpeas and cook another 5-10 minutes, stirring occasionally. Set the filling aside.
• CHICKEN FILLING: Place the butter, garlic, onion and pepper in a deep skillet and sauté for 3-4 minutes over medium heat. Add the curry powder, hot sauce, coriander, and salt and sauté for another 2 minutes. Add the pumpkin and water and cook over medium heat for 20 minutes, stirring occasionally. Stir in the chicken and simmer for another 5 minutes. Set aside.