Watch our recipe video to make Roti!
Make fresh homemade roti (also called chapati or fulka). This is the most common flatbread eaten in most Indian households. It takes a bit of practice to get the roti to be perfectly round, but regardless of the shape, it is delicious! The best way to learn how to make this is by watching our video tutorial above, or take a look at our blog post where we show the steps in pictures.
1/2 cup of water
To make roti, you’ll also need some additional cooking equipment:
First, mix together the flour and water with a spoon, until it has a chunky consistency.
Then knead the dough until it becomes soft, adding more water as needed by wetting your hand. Once the dough is pliable and soft, cover it with plastic wrap and place it in the fridge for 15 minutes.
After 15 minutes, flour your hands and break off a golf ball sized piece of the dough. Roll into a sphere and then flatten into a disk. As the dough becomes stickier, add more flour to make it less sticky.
Preheat your crepe pan or tava on medium-high heat for 5 minutes. Also preheat your rack over another burner on high heat.
Now roll out the disk of dough into a 6 inch circle using a rolling pin. Continue to add flour if the dough becomes sticky.
Flip the dough between your hands to get the excess flour off. If you don’t remove the excess flour in the pan, it might burn and make for a not so great roti.
Add the rolled out dough to the crepe pan for about 30 to 45 seconds. Then flip it over. It should have some brown spots on it now. Cook for another 30-45 seconds.
Then transfer the roti to the rack and let it cook until the dough puffs up. Then flip it over and cook on the other side for 10 to 15 seconds.
Roti is best when served warm with some butter. It can be eaten with any traditional Indian dish.
|Aloo Baingan is a delicious dish made from Indian eggplants and potatoes. Indian eggplants are the small round variety as shown in the picture. This recipe is one of our favourites because it is so easy to make and presents beautifully.|
Preheat oven to 350°F on bake setting.
Wash potatoes and eggplant thoroughly and wipe dry with paper towel. Cut the potatoes in half lengthwise and then slice into thin wedges that are about ½ inch wide. Set aside.
Cut eggplants by making a cross at the bottom of them that goes about ¾ of the way, making sure not to cut the stems. Sprinkle salt into the cuts of the eggplant. Then sprinkle 1/2 of the Jaswant's Kitchen Tadka Masala into the cuts of eggplant.
Heat a skillet or pot on medium high heat. Add oil and cook the potatoes until lightly browned on all sides (about 15 minutes). Add the eggplants and banana peppers (if using) and the rest of Jaswant's Kitchen Tadka Masala. Stir until masala coats all the potatoes. Add water. Cover with a tight fitting lid and place in oven. Set timer for 20 minutes. After 20 minutes, check for doneness and sprinkle with mango powder (if using). Serve with naan or chapatti.
Makes 4 servings
Aloo Gobi is a popular dish made from cauliflower and potatoes. This recipe is another one of our favourites because it is so easy to make and so delicious.
Makes 7-8 servings | Prep Time: 10 min | Cook Time: 20 min
Wash potatoes thoroughly. If using new potatoes, leave the skin on (otherwise remove the skin) and cut in half lengthwise and then make half inch thick slices. Cut the cauliflower into small florets cutting through the stem to ensure they don’t fall apart when cooking. Wash cauliflower thoroughly and drain.
Heat the pan on medium high heat, add oil and fry the potatoes with salt for 4-5 minutes or until slightly golden. Add the Jaswant's Kitchen Tadka Masala and 1 cup of water. Cover and cook for another 2-3 minutes or until potatoes are partially cooked.
Add 1⁄2 cup of water, ginger and cauliflower and stir to coat all pieces with the masala mixture. Cover and cook for about 6-8 minutes (check halfway through to make sure there is still water in the pan - if not add 1⁄4 cup of water) and keep cooking until the cauliflower is just cooked through (breaks easily with a spoon). Then uncover, reduce heat and simmer until all the water evaporates (if needed).
|Baingan Bhartha is a spicy eggplant mash. It is characterized by a smoky flavor that develops while roasting the eggplant. Eggplants come in many shapes and sizes. For this preparation the best type to use is the Sicilian eggplant which is the large, round and light purple colored variety.|
Makes 4 servings | Prep Time: 30 min | Cook Time: 15 min
Sprinkle with Jaswant’s Kitchen Garam Masala and serve with naan or chapatti and raita.
|Here's a way to spice up your same old chicken wings. This dish always gets rave reviews from guests and our customers.|
Makes approximately 25 wings | Prep time: 15 min | Cook time: 20 - 25 min
This marinade would be perfect for larger pieces of chicken as well (drumsticks and thighs).
Serve with coriander or mint chutney and enjoy!