Fancy Coconut Rotti Recipe
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
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 black pepper
1 vegetable oil for frying
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,
to Kale Recipes
Food Tips of the Week
If you enjoy eating, but want to lose weight and also enhance your overall well-being, without doubt you ought to start a carefully calculated healthy dietary regime. In theory, this ought to take in 5 measures of grains and vegetables on a daily basis and also embrace the right blend of proteins, carbohydrates and fats.
Some low carb diet guidlines:
* Use reduced carbohydrate chocolate bars for cookies and muffins.
If you have converted your tasty chocolate cookie or muffins recipe using soya flour, it would be crazy to put in those high carbohydrate normal chocolate. Cut up a low carb bar of chocolate into tiny pieces and use that in its place.
* Don't skip meals
Most low carbohydrate recipes are, not surprisingly, low in carbs. We all need energy, and carbs are a very efficient source of energy. A low carbohydrate diet requires great care in controlling your intake of energy, as any energy contributed by fat or protein is much slower acting.
Foods containing allyl sulfides
( includes pickled shallots, white onions and spring onions)
The onion family of vegetables is rich in allyl sulphides, a chemical which experts believe might be linked to a reduced risk of stomach and colon cancer.
Although there is insufficient hard medical proof at hand, allyl sulfides are also thought by nutritionalists to reduce symptoms with blood circulation, sterilization and diabetes.
Foods containing allyl sulfides are low in calories, so should be included in your weight loss program.
Fancy Coconut Rotti Recipe - Recipes 4u
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