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1 Blanch almonds in boiling water for 1 minute; Remove and cool; Peel; Slice 2 Shell pistachios; Blanch pistachios in boiling water for 1 minute; Remove and cool; Peel; Slice.

Ceylonese Roti With Spicy Onion Chutney

Ingredients :

150ml water, some ghee, 400g onion, 2 tomatoes, 15 dried red chili peppers, 2T vegetable oil, 1.5t salt, some sage.

(1) 1t mustard seeds, 1 sprig curry leaves.
(2) 50g tamarind, 100ml water.
(3) 120g plain flour, 1/2t baking powder, 1t salt, 100g grated coconut.

Preparation :

1. Soak dried red chili peppers in water for 15 minutes; Remove and drain.
2. Peel, rinse and cube onion.
3. Rinse and slice tomato.
4. Heat a saucepan over a high heat; Add 2T vegetable oil and heat over a medium heat; Add seasoning (1); Stir-fry over a medium heat till fragrant; Add the cubed onions, sliced tomatoes and the dried red chili peppers; Stir-fry over a medium heat till the tomatoes have become pulpy; Turn off the heat.
5. Add seasoning (2) to a bowl and mix well; Strain into an electronic blender; Add the mixture from the step 4 and 1.5t salt; Blend into smooth spicy onion chutney; Transfer to a serving bowl; Garnish with some sage.
6. Add seasoning (3) to a mixing bowl; Mix well; Gradually add 150ml water; Mix well; Knead into soft dough; Cover; Set aside for 30 minutes; Divide into 8 equal portions.
7. Roll out each portion of the dough from the step 6 into a circle with 12-cm diameter and 0.5-cm thickness.
8. Heat a frying pan over a high heat; Slightly but evenly grease the pan; Pan-fry the circles from the step 7 over a low heat till both sides have been slightly brown (about 6 minutes); Turn off the heat; Arrange on a serving plate; Serve with the spicy onion chutney from the step 5 on the side.