Roti - A Welcome Indian Snack
In the mall area below our apartment, a tiny Indian Roti kiosk opened. In Toronto, I loved Indian food, and even now my wife makes a good veggie, meat and rice curry, but the nearest Indian restaurant is about a half-hour walk away. Now I'm happy to say that at least I can enjoy an nice roti snack that is close at hand.
The chef made me a banana roti, spreading banana slices over the "pancake", folding it up and then it was fried on a griddle.
All it cost was 12 Yuan (the equivalent of US$2,) and there was more than I could eat for just a snack.
They cut it into 2" squares, that are a little crispy and delicious.
Tags
Who is online
65 visitors
Does anyone like East Indian food?
When I read East Indian food, I think of Jamaican food.
I made some curried French lentils that would go great in roti. Just plan for some alone time next day.
I don't know if what I like is East Indian or not, but, I do like the spicy Indian food.
I used to grow habaneros in my garden next to my tomato plants, as the hot peppers deter the tomato worms, as well as garlic. Tomato worms really hate both, so they make for a nice natural way of dealing with the pests.
Only if it's spicy enough to necessitate excessive cold beer consumption.
.LOL Here I am in the Chinese "hot-pot" spiciest restaurant place and I can't eat really spicy food.
Never had any of it and I should as many Indians I am around everyday. I should ask some of them what they think I would like and stop by one sometime.
Is that something like a streudel? It looks yummy.
I haven't tried much Indian food, but what I have tried, I've liked.
LOL
You might want to practice a little by gargling tabasco sauce to get that extra layer of skin on you tongue and throat first. When they say hot they mean it.
Don't set your sights so low, start with the good stuff and gargle with Nepalese ghost pepper juice.
Ha! The older I get, the more I can handle spicy food. Maybe I'm roasting my taste buds. I don't know if I'll ever be ready for ghost peppers, though. I'm skeert to try.
A few years ago, I took a Thai cooking class, and most of what we made was pretty spicy. I have to tone it down when I make it for other people.
The opposite for me - I have less and less tolerance for spicey. My nephew when a young kid had a West Indian nanny who cooked a lot of meals for him, and he can eat fire.
Yeah, I know about that ghost pepper sauce, one of the few sauces that HAS to be packaged in glass or it melts the container into a smoldering puddle. I even tried it on a nice beef stir-fry but I put in on like tabasco sauce and my so-called FRIENDS let me do it. I showed them, I ate it all. But I remember the taste every time I see a image of a forest fire. That ghost pepper sauce will make you glow in the dark for days.
Thai food uses something that comes in sprigs like rosemary to heat it up, do you know what it's called? I find the heat of the few tai dishes I go for just about right if I order it hot.
I'm not sure what that would be. Several dishes used Thai basil, which tastes a lot like licorice, and isn't hot. I now grow Thai basil in containers on my deck, because it's hard to find in stores.
For everything else, we used either Thai chilis or chili paste, and adjusted the spiciness by varying the amounts.
Hmm I went digging through the dish (beef and veggies) looking for any peppers but I couldn't find ANY. Had kind of a white sauce and the only thing I found specifically that lit me up when I ate it was the sprigs at the bottom. I can't ask, the place closed up (probable had a fire in the kitchen) but it was called "tai foods" when it was open.
Perhaps the sprigs soaked up the heat from the sauce somehow, it had black and some green but tiny particles in it.
I'm really not sure what it would be, then. Of course, I only took one class, and learned 6 or 7 dishes, so I'm sure we didn't cover all seasonings used in Thai cooking.
Much thinner than streudel, even thinner than regular soda crackers, but still crispy and a little flakey.
I really like the curry. I make a simple chicken curry dish. Cooks almost all day.
Because of me, we use a very mild curry.