Fancy Coconut Rotti Recipe
Recipe
Ingredients
3 cup flour
1 cup desiccated coconut
6 curry leaves *
2 tbsp crushed dried shrimp
1/2 onion, chopped
10 green chilies, chopped
1 cup warm water (approx., just enough to, moisten the doug
1 vegetable oil
FILLING
1/2 cup green onions or leeks, finely chopp, ed
1 tsp crushed, dried red chilies
1/2 cup cabbage, finely chopped
1/2 cup kale, finely chopped
1 a few curry leaves* (optional)
1 salt
1 black pepper
1 vegetable oil for frying
Recipe
Preparation
Combine the ingredients, mix well, and add enough warm water to make
a soft dough. Knead it until it forms a ball and does not stick to
the sides of the bowl. Shape it into balls about 2 inches in
diameter. Then flatten each ball on a greased plate or cutting
surface, spreading it until it is as thin or thick as desired. Fill
with the following:
Filling: In a bowl, combine the green onions or leeks, red chilies,
cabbage, kale, and curry leaves. Add salt and pepper to taste. Heat
the oil in a skillet, and saute the vegetables and spices until
golden. Place about 2 tablespoons of the filling on each rotti, fold
the rotti in half, and pinch the edges together to form a packet
enclosing the vegetables. Heat the vegetable oil in a skillet, and
fry each rotti until the filling is warmed through.
*Curry leaves - edible gray-green leaves that resemble bay leaf, used
in flavoring sambols and fish, vegetable, or meat curries. The Sri
Lankans use curry leaves fresh, but they can be used dried if fresh
leaves are not available. The Sinhalese term for the plant is
'karapincha', and if you can find them fresh, they add great depth
and flavor to a dish. They are not removed before serving, and they
are edible. There is no substitute for curry leaves.
From: FIRE & SPICE - THE CUISINE OF SRI LANKA by Heather Jansz
Balasuriya and Karin Winegar, McGraw-Hill Publishing Company, New
York. 1989. ISBN 0-07-003549-0 Shared by: Karin Brewer, Cooking Echo,
7/93
Servings:
4
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Food Tips of the Week
Losing weight
Drink more water. At times during a hectic day, you guess you are peckish but in truth you might only want a restorative glass of water or cranberry juice. The sensations of needing food and needing a drink are close, but one can result in a fat tummy and the alternative is ok.
Some reduced carbohydrate diet tips:
* Use low carb chocolate for cookies and muffins.
If you have gone to the trouble of converting your most popular chocolate chip cookie or chocolate muffins recipe using soy flour, you really don't want to mix in those high carbohydrate sugar-rich chocolate. Chop up a reduced carbohydrate chocolate bar into tiny pieces and use that in its place.
* Know what is in your food
Watch out for the food label that boasts to be 'low carb' - check the real nutritional information on the reverse of the can or package. Some are only slightly decreased and in some instances still higher than a competitors normal brand. Also, beware of 'low sugar' and 'low fat' labels - 'low sugar' doesn't always mean 'low carb' - often the carbs are exactly the same.
Superfoods rich in flavonoids
(inlcudes garlic, fennel, kidney bean & peppermint)
The nutrients known as flavonoids which exist in these natural foods are believed to have properties as anti-carcinogens.
Nutritionalists looking into the medical effects of flavonoids think they may well have most other health giving capabilities, including anti-dermatitis and antiplatelet properties.
The majority of these are also low in calories, so should be included in every diet.
Fancy Coconut Rotti Recipe - Recipes 4u
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