Food Generation Malaysia
Roti Canai
Ingredients:
1 kg or 7 cups of flour
3 cups of water
1 tablespoon of margarine
1 egg
2 tablespoons of sugar
1 tablespoons of salt
3 tablespoons of sweetened condensed milk
Instructions:
First, put water into a basin. Next, add sugar and salt. Then, put the egg, milk and margarine (planta). Make sure all of the ingredients dissolve. Finally, add the flour and mix the batter well until it become a dough. Shape the dough into a ball and let it sit for 5 minutes. Next, separate the dough into small balls about 5 cm in diameter. Then let them sit for 30 minutes. Finally, take a small ball of dough and spread it out on an oiled surface very thin, almost paper thin. Then, flip all four sides across the middle, forming a square with five layers. Then, spread the square out into a circle and fry each side on medium heat for a minute or two and serve it with the dhal curry.
Dhal Curry
Ingredients:
½ kg of dhal
2 potatoes peeled, halved and cut into four
1 carrot, roughly chopped
1 brinjal/eggplant, cut into slices
2 onions, sliced
2 cloves of finely chopped garlic
2 liters of water
1 tablespoon of turmeric powder
2 tablespoons of garlic-ginger paste
1 tablespoon of salt, or to taste
3 stalks of dried chilies
2 stalks of curry leaves
¼ cup of oil
Instructions:
First, soak the dhal in the water for 30 minutes. Then, drain the dhal, put it into a pot, and add the potatoes, carrot, eggplant, one onion and garlic. Next, add water, turmeric powder, garlic-ginger paste, and salt and bring it to a boil. Boil the mixture until all the ingredients are soft, 15-30 minutes. Finally, fry the dried chilies, one sliced onion, and curry leaves in ¼ cup of oil, for about 5 minutes, stirring constantly, and add it to the dhal curry. The dhal is ready to serve with the Roti Canai.
Негізгі бет Roti Canai and Dhal Curry
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