KOTTHU ROTI – serves 06 (means chopped roti)

INGREDIENTS

Flour 500 grams

Corn or sunflower oil ½ tea cup

Water 01 tea cup

Crystal salt diluted 02 teaspoons

Ginger ½ teaspoon

Garlic 02 teaspoons

Onion sliced 02 numbers

Cabbage shredded 100 grams

Carrot julienne 50 grams

Eggs 02 numbers

Kiri hodi ½ tea cup (coconut milk gravy)

Beef or boneless chicken curry six portions

Rampe and curry leaves little

Crushed pepper 01 teaspoon

Tomato cut into thick strips

Table salt to taste

Corn or sunflower oil for tempering 02 tablespoons

METHOD

Sieve the flour thrice add the water, crystal salt and half the quantity of oil. Mix well and knead to a soft jelly like dough (add more water if necessary). Form the dough into required size balls and place in a bowl and pour the balance oil. After six hours stretch out each ball on Formica, stainless steel or aluminium top table. Those with experience can use both hands to stretch the roti in circular motions, resembling a handkerchief but the others can use a rolling pin. Bake the roti on an oiled griddle, keep a few one on top of each other roll tight later cut into thin strips.

METHOD

Heat a large pan with the two tablespoons of oil, add the ginger, garlic, onion, curry leaves and rampe allow bit of browning. Add the eggs and cook to a dry stage now add carrot and cabbage keep stirring for a few minutes. Add the strips of roti, beef or chicken curry, kiri hodi, tomato, pepper, mix well and add salt to taste.

BEEF CURRY

INGREDIENTS

Beef cut into small cubes 250 grams

Soya sauce 01 tablespoon

Curry powder 02 teaspoons

Chili powder 01 teaspoon

Red onion sliced 100 grams

Ginger chopped ¼ teaspoon

Garlic chopped 01 teaspoon

Lemon grass white part chopped 01 teaspoon

Rampe and curry leaves little

Corn or sunflower oil 01 tablespoon

Tamarind paste ¼ teaspoon

Sugar pinch

Crystal salt diluted ½ teaspoon

Table salt to taste

Water ½ tea cup

METHOD

Mix all the ingredients in a pan or pressure cooker and leave aside for two (02) hours. Later cook the curry to a soft but not disintegrating stage. If using the pressure cooker keep on full flame and when it starts steaming, reduce flame, place the weight and cook for fifteen (15) minutes. Remove from stove for the built up energy to do the needful. (Do not attempt to open whilst hot as it could cause an unnecessary accident).

CHICKEN CURRY follow the same method as beef curry, use boneless chicken cubes 250 grams and cook the normal way in a cast iron pan, thatchi or kadai. 

KIRI HODI

INGREDIENTS

Coconut milk thick 02 tea cups coconut milk thin ¼ tea cup

Fenugreek 1/8 teaspoon

Red onion sliced 06 numbers

Green chili split 01 number (optional) 

Rampe and curry leaves little

Turmeric powder ¼ teaspoon

Lime juice a few drops

Table salt to taste

METHOD

 Put the thin coconut milk into a pan with the fenugreek, onion, rampe, curry leaves and turmeric. Keep on very low fire stirring all the time. When it starts to boil add the thick coconut milk and keep stirring to avoid curdling. When the gravy has become thick remove from fire allow cooling, add lime juice and salt to taste.