Roti Jala (Malaysian Net Pancakes / Crepes)

          Roti Jala is a Malaysian style net pancakes or crepes prepared with plain flour, eggs and coconut milk. The yellow color comes from the use of turmeric powder. It is a very easy and a fun recipe with very few ingredients. 

         Roti refers to bread and Jala means net in the Malay lingo. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare this amazing savory netted crepes. 

          These interesting pancakes can be enjoyed with any veg. or non-veg. curry. This recipe is made by pouring the prepared batter out of a squeeze bottle onto a non-stick pan in circular motions. 

          It is then folded into a roll and served with any of your favorite gravy. Roti Jala can also be found in Singapore and Indonesia and is a great party recipe, perfect for special occasions, weddings and festivals. 

• 1 cup plain flour / maida
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• pinch of pepper powder (opt)
• 1 egg
• 1/2 cup coconut milk
• 1/2 cup water
• oil to grease the pan (opt)

          In a bowl, mix together all the mentioned ingredients (except oil). Whisk well  and make a thick batter of pouring consistency. Pass through a sieve. 

          Pour this batter into a squeeze bottle with three holes. (You can also make use of any water bottle and poke three holes on the cap).

          Heat a non-stick pan and lightly brush with some oil (opt). Now squeeze the batter with a circular motion into the pan. 

          Cook on a low flame for a couple of minutes or till the surface is dry and it can be easily removed from the pan. 

          Transfer to a plate and gently fold the two ends. Then again fold into a roll. 

         Make similar Roti Jala with the remaining batter and serve with any veg. or non-veg. curry for a nice comfort meal. 

                 In a bowl, mix together plain flour, salt, turmeric powder,

                      egg, pepper powder,

                        coconut milk and water. 

              Whisk well & make a thick batter of pouring consistency. 

                  Pass through a sieve. 

Pour this batter into a squeeze bottle with three holes. Heat a non-stick pan & lightly brush with some oil (opt). Now squeeze the batter with a circular motion into the pan. Cook on a low flame for a couple of minutes or till the surface is dry & it can be easily removed from the pan. 

               Transfer to a plate & gently fold the two ends. 

                       Then again fold into a roll. 

                   Make similar Roti Jala with the remaining batter.

             Serve with any veg. or non-veg. curry for a great comfort meal.

Egg Kothu Parotta (Shredded Paratha Upma - Street Food from Tamil Nadu)

 

          Egg Kothu Parotta is a simple, yet a delicious street food from Tamil Nadu where some shredded parathas are cooked along with eggs. At times it is also cooked with chicken or veggies. It is a perfect tea-time snack which can actually be had for breakfast or anytime of the day. Besides Tamil Nadu, it is also very popular in Kerala. It is sold like hot cakes in all the small restaurants and eateries around the city. 

         

               Egg Kothu Parotta is served with some coconut chutney and is really very yummy that such a simple dish can be bursting with so many flavors. 

               I personally tasted it during my stay in Chennai and I can vouch for it. So any leftover parathas can easily be dished out this way in a perfect homemade style. 

               So check out the step by step pictorial recipe to prepare this regional recipe.

• 2 parathas, shredded
• 3 tbsp. oil
• 1-2 eggs, whisked with a pinch of salt & pepper powder
• 2-3 green chilies
• 1-2 onions, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, grated
• 1 sprig curry leaves
• 1 tomato, chopped
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. lime juice
• 1-2 tbsp. coriander leaves, chopped

             Heat 1 tsp. oil in a pan and fry the eggs till it is well scrambled. Keep aside. 

             Heat remaining oil and sauté the onion, garlic, ginger and green chilies. Fry till they turn light brown.

             Add the tomato, curry leaves and all the dry spices. Mix everything well and keep frying on a medium flame till it is mashed.

             Add the shredded parathas and the scrambled eggs. Combine everything and keep on frying for 2-3 minutes. 

             When done, add the lime juice and serve, garnished with coriander leaves.

                            Heat 1 tsp. oil & fry the eggs till it is well scrambled. Keep aside. 

                       Heat remaining oil & sauté the onion, garlic, ginger & green chilies. 

                       Fry till they turn light brown.

                                 Add the tomato, curry leaves

                                 and all the dry spices. Mix well & sauté till it is mashed.

                                  Shred the parotta and keep aside. 

                                  Add the shredded parathas .....

                        and the scrambled eggs. Mix well & keep on frying for 2-3 minutes. 

                       When done, add lime juice & serve, garnished with coriander leaves.

                                  Enjoy this yummy South Indian street food. 

Dates Paratha

          This is a healthy version of a paratha with the goodness of dates and whole wheat flour. Very easy and simple to make, it is completely sugar free. It can be enjoyed for breakfast, brunch, snack or as a lunch box meal too. I have added some sesame seeds for a slight crunch. But it is purely optional. 

          As dates contains many health benefits, it can be made good use of it by dishing out these shallow fried flat breads, Oil, ghee or butter may be used as per individual preference. Enjoy them hot just as it is, with a drizzle of some honey, date syrup or with some kheer / rabri. So check out the step by step pictorial recipe to prepare it. 

• 12-15 dates, soaked for an hour and pitted
• 1 cup whole wheat flour
• pinch of salt
• 1/4 tsp. cardamom powder
• 1 tsp. sesame seeds
• 1 tsp. ghee
• water to knead (opt)
• oil to shallow fry

          Blend the dates to a smooth paste by adding some water. Then mix with the remaining ingredients (except oil) and knead into a tight dough. Cover and keep aside for 10-15 minutes.

          Divide the dough into equal portions. Roll out each portion into a disc and if you wish, you can give a proper round shape with the help of a cookie cutter.

          Heat a tawa / griddle and fry the parathas, one at a time, with a drizzle of some oil on both sides till light golden in colour. 

          Drain on a kitchen towel and enjoy them hot just as it is, with a drizzle of some honey, date syrup or with some kheer / rabri. 

                       Blend dates to a smooth paste by adding some water. Then mix with  
                       remaining ingredients (except oil) & knead into a tight dough. 

                                 Cover & keep aside for 10-15 minutes.

                                  Divide dough into equal portions. 

                    Roll out each portion into a disc or you can give a proper round shape 
                    with the help of any lid.

                   Heat a tawa & fry the parathas, one at a time, with a drizzle of some oil on 
                   both sides till light golden in colour. 

                                  Drain on a kitchen towel.

                   Enjoy them hot just as it is, with a drizzle of some honey, date syrup or with
                   some kheer / rabri.  

Mint Thalipeeth

          Thalipeeth is a traditional Maharashtrian breakfast prepared from multigrain flours. Very healthy and wholesome, they can be had as a snack, breakfast, dinner or can be a great lunch box meal too. But let me share my version of Thalipeeth made of gram flour, whole wheat flour, mint puree and other basic ingredients easily available in your kitchen. It turned out real yummy. It can be enjoyed with yoghurt, pickles, chutney or butter. So check out the step by step pictorial recipe to prepare it.

• 1 cup besan (gram flour)
• 1 cup atta (whole wheat flour)
• 1 cup mint puree
• salt to taste
• 1/4 tsp. turmeric powder
• 1 medium onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 1/4 tsp. asafoetida 
• 1 tsp. flax seed
• 1 tsp. kalonji (nigella seeds)
• 1-2 tbsp. oil to knead
• 1 tsp. garam masala powder
• oil to shallow fry 

            In a bowl, combine all the above mentioned ingredients (except oil to shallow fry ). Knead into a dough by adding water, only if required. Cover and keep aside for 10-15 minutes.

          Divide the dough into equal portions. Take each portion and spread it directly on a greased tawa / griddle into a circle just like a chapatti with the help of some water.

          Make few holes on it. Drizzle 2 tsp. oil in the holes and around the edges and fry on a low flame on both sides till done.

          Make similar Thalipeeth with the remaining dough and relish them hot, with pickle, butter, plain yoghurt, raita or green chutney.

                    Mix all the ingredients (except oil to shallow fry). Knead into a dough by         
                    adding water, only if required.

                                 Cover and keep aside for 10-15 minutes.

                  Divide dough into equal portions. Take each portion & spread it directly 
                  on a greased tawa into a circle, like a chapati with the help of some water.

                  Make few holes on it. 

                         Drizzle 2 tsp. oil in the holes & around edges & fry on a low flame 

                         on both sides till done.

                   Relish them hot with pickle, butter, plain yoghurt, raita or green chutney.