SRI LANKAN COCONUT ROTI RECIPE | SIDECHEF
Simple, soft and bready Sri Lankan flat breads with a wonderful coconut and chili flavor — perfect for serving with curries or as a snack or breakfast with chutney.
Provided by Kitchen Simmer
Categories Pescatarian Vegetarian Vegan Whole30 Bread Finger Food Comfort Food Easy Nut-Free Dairy-Free Shellfish-Free Beginner Egg-Free Soy-Free Fish-Free Stove Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free
Total Time 2400S
Yield 8
Number Of Ingredients 7
Steps:
- Sift the All-Purpose Flour (3 cup). Add Salt (to taste), Coconut (1 cup) and Canola Oil (1 tablespoon) to the bowl and mix well.
- Add Water (1 cup) a little at a time until it forms a dough. The dough should be like play-dough consistency, not sticky.
- Add the Onion (1/4) and Chili Pepper (1/4 cup) to the dough.
- Shape the dough into balls, then flatten the dough ball with your hands into a thick disc.
- To cook the roti, heat a heavy-duty skillet or cast-iron skillet on medium-high heat. Once hot, cook on both sides until you get them well browned.
- Cook the rest of the roti.
- Serve and enjoy with a curry or meat dish.
Nutrition Facts : Calories 26 calories, ProteinContent 0.6 g, FatContent 0.7 g, CarbohydrateContent 4.4 g, FiberContent 0.3 g, SugarContent 0.1 g, SodiumContent 0.5 mg, SaturatedFatContent 0.4 g, TransFatContent 0.0 g, UnsaturatedFatContent 0.3 g
SRI LANKAN DAL WITH COCONUT AND LIME KALE RECIPE - NYT COOKING
"Red lentils are the king of weekday cooking," said Meera Sodha, the British cookbook author. In this robust dish, she turns to quick-cooking red lentils, deepening their flavor with fried green chiles, garlic and ginger. It's not traditional to serve the kale on top, but it turns a simple dish into a luxurious, complete meal: Just add hot rice and a spoonful of yogurt on the side.
Provided by Tejal Rao
Total Time 55 minutes
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Wash the lentils in a strainer in cold water until the water runs clear, then place in a medium bowl, cover with water and set aside. Bash the cardamom pods with the side of a knife so they crack open.
- Put 2 tablespoons of the coconut oil into a large pot over medium heat. When hot, add the cardamom pods, cinnamon stick and cloves. Fry for a minute, then add the onions. Cook for 10 minutes, stirring frequently, until the onions are browning and soft. Add the garlic, ginger and green chiles and stir-fry for 1 to 2 minutes, then remove a third of the mixture from the pot and set aside. (Leave the cinnamon stick behind.)
- Drain the lentils and add to the pot, along with the turmeric and 4 1/4 cups of hot water. Turn the heat to high and bring to a boil. Once they are boiling, reduce the heat to low and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are soft and creamy.
- While the lentils are simmering, chop the kale into thin strips and discard the thicker stems. Put the remaining tablespoon of coconut oil into a lidded frying pan (keep the lid off for now) over medium heat and, when hot, add the mustard seeds. When the seeds begin to pop, add the reserved onion mixture and fry for 1 to 2 minutes. Add the kale, shredded coconut and 1/2 teaspoon of the salt. Stir-fry for 1 minute, add 1/4 cup of hot water and put the lid on to steam the kale for 2 minutes, or until soft and tender. Add the lime juice and stir.
- When the lentils are soft and creamy, add the coconut milk and remaining salt and simmer for 5 more minutes. Remove from the heat, and pick out and discard the cardamom pods and cinnamon stick. To serve, ladle into bowls and divide kale over the top. Serve with a side of yogurt and rice.
Nutrition Facts : @context http//schema.org, Calories 443, UnsaturatedFatContent 2 grams, CarbohydrateContent 58 grams, FatContent 16 grams, FiberContent 11 grams, ProteinContent 22 grams, SaturatedFatContent 13 grams, SodiumContent 466 milligrams, SugarContent 4 grams, TransFatContent 0 grams
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