The kitchen is where robotics will flourish next, and Zimplistic founders – Rishi Israni and Pranoti Nagarkar – have laid down the path with Rotimatic for further tech evolution in this space.
We have all heard of the more or less ubiquitous rice cooker. Most South Asians have now become accustomed to using the numerous variants of the kitchen appliance for cooking one of the most popular stables of their diet – rice. The other favorite food staple of South Asians, roti, however, is still largely made by hand. And although the process of making this flour-water-oil flatbread may seem simple, it is quite the task. For someone who is not an expert in the art of making rotis, the traditional method of doing it is complex enough for them to choose quickly choose ready-made alternatives. Zimplistic’s Rotimatic – a fully-automatic roti maker perfect for domestic use – has emerged as a game-changer for how we are accustomed to preparing the age-old recipe.
Rotimatic simplifies daily life:
Pranoti Nagarkar, Founder and Co-CEO of Zimplistic, recalls her earliest memories of rotis being that of her mother laboring away in the kitchen to bring fresh rotis right off the pan to the table. Similar to most people who shoulder the responsibility of cooking chapatis, phulkas, or rotis, Pranoti recollects her mother too compromised on the time she could have spent with her family at the dinner table. Sadly, without investing adequate time and attention, the effort put into yielding soft and fluffy rotis goes to naught.
To understand this better, one has to consider the actions that go into making a roti. The dry and wet ingredients are carefully measured out in the correct proportion of the mix. The water added should preferably be of a certain temperature (warm) to facilitate kneading of the dough to the ideal consistency. After a period of rest, this dough is then evenly flattened into thin discs which are then roasted in a pan or directly over a flame. When cooking for an average of four people, the time taken for rotis could be well over half an hour. Rotimatic notably compresses this time down to a few minutes using automation.
The Inception of Rotimatic:
Pranoti experienced the struggle of making rotis daily first-hand and decided it was about time the roti-making process got a technological update. Thus, the combined efforts of Pranoti and Rishi came about Zimplistic’s Rotimatic that recreates all the steps. Beyond the act of pouring flour, water, and oil into their designated compartments in the machine and pushing a few buttons, Rotimatic does not require any further user intervention.
At Zimplistic, we are working towards making healthy eating easier by enabling users to cook healthy roti with Rotimatic with convenience via technology for their families.
With heartfelt appreciation and encouragement from our users, our motivation enhances three folds.
Despite living in a technology-driven world, a lot of us still depend on the conventional ways of cooking.
We thank our user Naeem Qureshi for his touching message and speaking aloud about the age-old chore of making rotis and recognizing our efforts, as an organization to challenge gender stereotypes and simplify lives.
It is true that for generations, it has been the women of the house who have been performing kitchen duties including roti-making without any complaints.
Roti-making is a time-consuming and tedious task, yet this laborious process is often undermined and not much talked about.
We applaud the women who juggle between home and work and balance it out on every front be it professional or personal.
60,000 homes have already adopted a healthy lifestyle with a healthy choice of Rotimatic.
Our vision, as Zimplistic is to bring about this change in every household by bringing Rotimatic to every kitchen, one family at a time to change the roti making technique for everyone.
Changing gender-roles and priorities is making the use of automatic roti-maker machines, in commercial as well as domestic space, a necessity.
Ask any resident of South Asia what their staple food of choice is, chances are the answer will be either rice or, the inevitable roti. The simplest form of Indian flatbreads, roti, has a long history that intertwines it with the culture, traditional practices, and the very fabric of a large segment of the society. So much so that Indians (and inhabitants of its neighboring countries) who have immigrated to foreign nations have passed down the dependence on rotis in meals to their children. Keeping up with changing trends and evolving with the needs of the newer generation, rotis that were once exclusively made manually, are being produced using automatic roti-maker machines.
Rotis and its significance in evolving gender-roles:
The fact that a category of food can be integral to deciding gender roles may sound absurd, but it stands as a well-proven fact. For generations, it has been the women of the house who have been expected to perform kitchen duties, regardless of how time-consuming and mundane it can be. Unlike other dishes, making a roti requires manual labor and constant focus at every step of the process. Needless to say this left women with very little scope to explore their own interests or even have a laid back of relaxation.
The rigid gender roles are not that rigid anymore, and women have started taking out time for establishing their careers. Meanwhile, men have also begun to enter the kitchen and share their long due responsibility of contributing to the household chores. However, even today in homes where couples share the household tasks, the man in the house while contributing to cooking any sort of dish, still shirks from making rotis.
The current dynamics still sees women overburdened with the responsibilities of work as well as home. Since men at large are not trained in the grueling process of roti-making, families often end up ordering food from restaurants or consuming frozen food which has a serious negative impact on one’s health. Given the mounting problems in this regard, the invention of automatic roti-making machines was only natural.
How tedious is the process of making rotis?
Making rotis is an art, an acquired skill rather, and a tedious process.
It does take practice to master it and even after you master it you require patience to make them every single time. Add to it the grind of making rotis daily for a meal, and in many cases, two or more meals. The time involved in making a roti varied from 30 – 45 minutes or more, depending on the size and appetite of the family.
The process begins with mixing dry flour and water to knead the dough to a perfect consistency. The kneaded dough is divided into dough balls of the right size. These dough balls are then rolled into evenly shaped rotis. The rolled rotis are then cooked in a skillet to a golden brown.
To cook them from the inside, they have to be puffed properly which requires practice and skill.
Bearing the heat of the cooking source while making rotis is another challenge in the process.
THE NEED FOR AN AUTOMATIC ROTI-MAKER:
It is a blessing to live in an era where all the domestic chores that would once occupy a person’s time and restrict one’s time to be spent mostly in the house can be performed automatically by machines. We are all familiar with gadgets such as washing machines, mixers, grinders, refrigerators, and sewing machines that have simplified daily living.
The dependence on machines to make life easier is making its way to the kitchen as well with the tedious and time-consuming task of roti-making being taken up by automatic roti-makers. Investing in an automatic roti-maker in such a scenario would soon become a necessity.
Let us make a rough estimate of the required number of rotis in an average household in a week. If a family of four eats rotis once every day and each member eats three rotis then they require approximately 12 rotis at a time. If they eat roti only once every day they require about 84 rotis and roughly seven hours of labor in a week.
An automatic roti-maker will ensure that a family eats fresh and healthy food every day. Moreover, it won’t come at the cost of a person’s sacrifice of time, labor, sleep and at times even a career.
Fundamentals of choosing the best automatic roti-makers:
To choose the right roti-maker you must consider the following pointers:
First and foremost is your budget.
It is said, everything good comes at a price, and so do automated devices.
There is a new market of smart home-products or domotics which are now available for sale. From automated switchboards, temperature controls to smart land mowers and security system – you can get an automated version of any electric home appliances.
Available automatic roti makers are expensive, to say the least. The price-range of automated roti makers isn’t very wide but none of them is priced below 900$.
If that is beyond your budget, you can opt for a hand-operated roti maker which could cost around $25 to $30.
Saving up money to invest in an automatic roti-maker is a smart move that would yield results in the long run. It will improve the quality of your life by saving you time, money and the much-neglected sleep.
2. QUANTITY OF ROTIS REQUIRED:
You must choose a roti-maker based on the number of rotis you require per day.
An average household requires 15 to 20 rotis per day. For that purpose the automatic roti-maker, Rotimatic would make a perfect choice. Other than letting you choose the type of flour, level of thickness, oil content, and roasting, it can dispense 20 rotis at a time with each taking 90 seconds.
However, it is useful to remember that Rotimatic is designed to suit the needs of a domestic kitchen. If you are looking for an automatic roti-maker which can produce rotis on a large scale then you can consider buying Chapati Magic Automatic Chapati Making Machine, Greatcity Automatic Chapati flatbread maker, or Doughbot. These large scale automatic roti-making machines can prepare from 800 to 900 rotis in an hour and are ideal for restaurants where rotis are made in large quantities.
While Rotimatic is the size of an average microwave the other automatic roti makers are quite huge. Rotimatic can easily fit into a household kitchen, the other roti-makers cannot.
3. REQUIREMENTS IN THE ROTI-MAKING PROCESS:
The automatic roti-makers manufactured by different companies perform the task of making rotis differently. For instance, Chapati Magic Automatic Chapati Making Machine has the mechanism to knead the dough, divide the dough into balls, roll them further into rotis and eventually bake them. On the other hand, Greatcity Automatic Chapati flatbread maker does not knead the dough or make dough balls but flattens handmade dough balls into round rotis and bakes them. The Doughbot is enabled with the mechanism to knead the dough, make dough balls and roll them, but it leaves the task of baking them for the users to perform on their own.
Rotimatic just requires you to put the measured ingredients into the equipment and choose the type of roti you require. It is designed to perform every step necessary for roti making, from kneading the dough, adjusting its consistency, flattening the dough balls evenly, puffing and eventually baking them.
Rotimatic is a hands-free, mess-free, and fully automatic device. Moreover, it is AI and IoT enabled because of which it can autocorrect and upgrade itself. This facility is not available in any other automatic roti-makers.
Since automatic roti-makers do not come cheap and are in most cases complicated devices, it is important to analyze and understand your requirements carefully. In order to choose the right automatic-roti maker for yourself, your business or your family, it is advised to do one’s own research and market survey. We hope our brief guide will help you narrow down on the automatic roti-maker ideally suited for you.
The use of automatic roti makers crosses borders and cultures, and that’s because the Indian “roti” has culinary cousins that could all use a boost from automation!
If there is one thing that archaeology has taught us about the history of food, it is that flatbreads made an entry into the human diet way before the idea of agriculture even caught on. Remnants of a charred flatbread have been found at a Natufian site called Shubayqa 1 in Jordan dating 12,400 B.C. Flatbread, in general, has made a long and wide journey since, and are now consumed by a multitude of cultures, that too in a wide array of variations, and is prepared in just as many different ways. Keeping with the times, the newest and probably the most efficient and high-yielding process is the use of automatic roti-making machines.
Which cuisines use flatbreads the most?
Flatbreads are edible antiquity and tradition. These are consumed worldwide and is popularly found in cuisines originating in Central Asia, the Middle East, North Africa and parts of South and Central America. Each cuisine has its unique ways of preparing flatbreads, and its unique flavors are achieved by incorporating different add-ons such as spices or mixing liquid among others. Its uniqueness is further determined by the dips, sauces, and curries it accompanies.
Popular varieties of flatbreads you should try!
Flatbreads can be plain or experimented with, stuffed or topped with vegetables or animal-based products of choice, unleavened or leavened, baked, cooked or grilled.
But before you go ahead and decide to make one for yourself let us take a brief look at the miscellaneous range of flatbreads you can choose from. Fun fact, most of them can be prepared without any effort from you and using an automatic roti making machine!
This unleavened flatbread is consumed widely in India and neighboring countries. It is used as a side bread with thick curries. Depending on the thickness and ingredients roti has its variants.
Essentially it is made of whole wheat flour bread kneaded with water and some oil. The kneaded dough is divided into dough balls which are then rolled into evenly circular rotis on a rolling board with a rolling pin. These rotis are then roasted on both sides on a pre-heated skillet. It is considered ready to be consumed on puffing up and reaching a golden brown color. All these steps can be achieved in a much shorter time through automation using roti-making machines.
The Indian roti has several other variants, namely paranthas, the deep-fried puri, and the oven-baked naan. Others include rumali roti, akki roti, chikkolee, joladda roti and kulcha to name a few.
Roti is low in calories and rich in protein and vitamins such as B1, B2, B3, B6, and B9. While rotis made of wheat flour are healthy, those made from Bajra are even healthier.
This Italian flatbread is made with yeast and is similar to Pizza. It is eaten as a side bread, snack or sandwich wrap. Focaccia, believed to have originated in ancient Greece, was once cooked on heated stones and is now baked in an oven.
Yeast, water, and salt are mixed with the flour. Olive oil is added while kneading the dough to make it soft. The kneaded dough is coated with olive oil, covered, and left to ferment for a few hours till it rises to twice its size. The dough is then spread on a baking pan, holes are poked into its surface and sprinkled with olive oil, sea salt, and herbs. It is then baked in a preheated oven to a crisp golden brown.
Variants of focaccia bread can be found in different parts of Italy depending on the additional ingredients and thickness of the bread. For instance, Venetian Focaccia is sweetened, Focacciabarese is topped with potatoes and tomatoes, and Rosemary is added to Tuscan Focaccia. France and Spain have their versions of this soft yet crispy flatbread.
Focaccia bread is rich in selenium, thiamine, iron, Vitamin B1, B2, and B3. Rosemary is one of its key ingredients which is known to improve memory and reduce inflammation.
Lavash is a soft and thin variety of unleavened flatbread made in a cylindrical clay oven called ‘tonir’. It is said to have originated in Armenia and is popularly made in Turkey, Iran, Kazakhstan, and Azerbaijan. Lavash is an intrinsic part of Armenian heritage and was included in the UNESCO Heritage List of the Intangible Cultural Heritage of Humanity in 2014.
The key ingredients for making Lavash are flour, water, and yeast. Mix water and yeast and then pour the mixture into flour in a bowl. Mix the ingredients well to knead the dough. Cover the dough with a cloth and leave it to rise. Once the dough rises, punch it to release trapped air and then knead it again with some oil. Divide the dough into dough balls which can be then rolled into large rectangles or small flatbread. The rolled bread is supposed to be thin and its surface punctured with a fork. It can be then seasoned with sesame and poppy seeds before being baked in a clay oven which is dug into the soil.
Lavash has fresh and dry variants. When fresh it is often served with Kebabs but when it turns cold and dry it can be stored for months and served after reheating as a cracker flatbread.
Lavash is low in calories and rich in protein. They can make a healthy side bread or even a healthy mid-meal snack.
This Israeli unleavened flatbread is an essential part of the Jewish Cuisine. Traditionally, the Jews consume Matzah on their Passover festival that commemorates the exodus of Israelites from Egypt. It is said that they left in such a hurry that they couldn’t wait for their bread to rise. Therefore, Matzah, the unleavened flatbread, is eaten on this as a symbol of freedom.
The Dough for Matzah is prepared by mixing flour, olive oil, water and sea salt. The kneaded dough is divided into dough balls, flattened into matzahs, and kept on baking sheets. The baking sheet is sprinkled with dry flour before pacing flattened matzahs on it. Salt is sprinkled and holes are poked to puncture air pockets. Matzo bread is then baked in a pre-heated oven. Once they are baked, olive oil is applied with a brush.
Matzah has hard cracker-like as well as a soft variety. Varied flavors, as well as additional ingredients such as eggs, are also added.
Whole wheat Matzahs are nutritious. It is rich in vitamins, carbohydrates, and fiber.
This Mediterranean flatbread is a staple in the Middle East and the neighboring countries. The yeasted, soft, and puffy variety of flatbread is a delicacy which is said to be four thousand years old has recently become very popular in the West. It is usually accompanied with chicken, lamb, hummus or baba ganoush.
Key ingredients of Pita are flour, water, sugar, and yeast. Yeast, sugar, and water are mixed well in a bowl and kept aside for some time. Flour, water, olive oil, and a pinch of salt are mixed separately. The frothed yeast is added to the mixture after which the flour is kneaded. The kneaded dough has to be moist and smooth which is then placed in a well-oiled bowl. Olive oil is applied over the kneaded dough and it is covered and kept aside for an hour. The risen flour is divided into dough balls which are then flattened into round shapes. The flattened dough is baked in a preheated oven.
Pita Bread has its variants based on the type of flour, thickness, and size of the bread.
Whole wheat Pita bread is a healthy side bread that can go with many dishes. It is rich in vitamins, proteins, and high in Selenium and makes for a healthy daily bread.
Tortillas are a thin unleavened variety of Mexican flatbread which means, “small cake” or “round cake” in Spanish. The Mexican flatbread has now become popular in America and is being used in wraps, sandwiches, hot dogs and as sides. They were initially made of Corn but it is the wheat tortilla which has taken America by storm.
Flour, water, salt, and oil are mixed to knead a smooth dough. The dough is divided and rolled into circles. The rolled tortillas are cooked on a skillet from both sides. The tortillas are then ready to be served.
Tortillas vary based on the flour and added ingredients. Corn and Wheat Tortillas are the two popular types. “Mitad ymitad” (half corn and half wheat Tortillas), “Nopal Tortilla” (made of Nopales which is a cactus), and the red “Jamaican Tortillas” (made of Hibiscus) are some of its variants. Flavoured Tortillas, such as that of Chipotle, are also popular.
Tortillas can be very healthy based on the type of flour and ingredients used in making them. They can be gluten-free and sans cholesterol. It has the requisite amount of calories and carbohydrates. They are also rich in calcium, protein, iron and other nutrients.
Injera is a porous, spongy and sour Ethiopian flatbread made with the flour of a grain called Teff on a clay plate over a fire. It is served with spicy stew, sauces and curry. It is fermented for days which gives it its sour flavor. Ethiopians practice community eating wherein a number of people eat from the same plate and injera bread is the key accompaniment of the platter.
Injera is ideally made with teff and water although barley, millet, and sorghum are used in case of unavailability of teff. To begin with, Teff flour is mixed with water and salt. The batter is then allowed to ferment up to three days and then cooked on a skillet in a thin layer until holes appear on its surface.
Kisra wheat bread is a variant of Injera which popular in Sudan. Canjeelo or Canjeero is the everyday bread of Somalia and it is also a type of Injera.
Teff, which is the key ingredient of traditional Injera, is a superfood rich in iron, calcium, vitamins and plenty of other nutrients. Consequently, Injera has all the health benefits that come with Teff and is rich in fibre and other minerals.
Flatbreads are enmeshed in the daily routine and culture of almost every community. We took a look at some of them in this post, but there is a plethora of other flatbreads in the world to learn about and experiment with! These flatbreads can also be made using an automatic roti maker – Rotimatic.
The time-consuming and laborious task of preparing handmade rotis get a high-tech makeover with automatic roti-making machines
A major chunk of the world population is familiar with the concept of flattened carbs, and to them, nothing compares to the gastronomic satisfaction it brings! However, measuring out ingredients in the perfect proportion, hand-kneading the dough, and finally roasting it on a heat source makes it a daunting task. Given the popularity of the flatbread, it was only a matter of time till a self-sufficient roti making machine came into being. Before we delve into the revolutionary potential of such kitchen equipment, let’s take a look at what makes a typical flatbread.
What are Flatbreads?
Flatbreads are a wholesome form of bread staple that is an integral part of different cuisines and consumed across geographies. These are generally accompanied by various preparations of curries, vegetables, and more, depending on the different cultures and traditions.
Consequently, there is no singular way of making flatbreads. It has several variants that are prepared suiting the taste of the demography it caters to. However, the key ingredients that remain constant to all the varieties of this wholesome bread are dry flour and water. In certain cases, optional ingredients such as vegetables, spices, coconut, oil, and seeds are also added to spice things up.
The preparation time varies as well – while some need a resting time, others don’t. Although the common process requires the dough to be baked or cooked without oil on a flat pan, some are preferred fried to a crunch. Whether it is prepared manually or using a roti making machine, the process of making flatbreads essentially remains the same.
Origin of Flatbread
Numerous studies and excavations have proven the existence of flatbread and flatbread-making mechanisms in prehistoric times. These are deemed to be the ‘original bread’ since it was made on fire-heated rocks by people of nomadic tribes. Neither ovens had been devised by then, nor was yeast used.
Throughout the ages other processes were added in the making of a flatbread – refining of grains, a mixture of contents, and shaping the bread – while roasting and heating may have not altered.
Flatbread and its Global Consumption
Flatbread complements several dishes and is rich in fiber, vitamins, protein, and certain microelements. This explains why it has been part of the staple diet of people for eons.
Today, flatbread is the most commonly consumed bread as billions of people eat it regularly, and often in more than one meal a day. Be it rotis, other forms of flatbread such as puris, pizza bases, and tortillas, homemade meals frequently utilize them to fix a quick wrap, open sandwich, or wholesome tacos. Although the market is rife with factory-made flabreads, these are rarely as nutritious or fresh as the homemade variety. Additionally, readymade rotis are abundant in preservatives that are known to be detrimental to health. This has made the health conscious generation resort to high-tech automatic flatbread-makers that can provide freshly cooked flatbreads in their own kitchens, that too with minimal effort.
But what is a Roti?
The preparation of flatbread consumed in major parts of the Indian subcontinent is called roti, chapati, or phulka.
Roti is not just a flatbread but an essential part of meals across the Indian subcontinent and an integral component of the Indian culture and tradition. It is not only what Indians eat before they start their day, but in many ways is a representation of generations of family values passed down from mothers and grandmothers. Frequently one hears heart-touching stories of how they learned to roll out the perfectly circular roti following the example of the best cook in the house, and the first time they prepared the flatbread without burning a hole in it!
Making a Roti, or, Indian Flatbread
Making a roti out of dry flour, water, and other ingredients requires skill as well as practice and is no less than an art form.
The ingredients have to be mixed and kneaded into the dough of appropriate consistency. Small balls pulled out of the kneaded dough are then flattened into the required shape which could be round, square or triangular.
The dough then has to be rolled evenly to the desired thickness before it is ready for roasting, ideally on a skillet. The roti is considered done when it attains a delightful golden brown hue and puffs up.
So why go against tradition to use an automatic roti maker?
Simply because preparing a roti is not easy! Unfortunately, the seemingly simplistic food requiring just two ingredients is quite a task to create. Considering the standard gender roles, on an average, an Indian woman spends an hour of her every day to prepare fresh rotis at home. It is not just a time-consuming process but also quite a painstaking and tedious chore. Add to that the discomfort of staying put in front of a heat source to ensure you don’t burn the bread altogether!
An automatic roti maker would revolutionize how much time a person spends time in the kitchen, the labor invested in the roti making process, and the overall energy saved in terms of fuel/electricity consumption. These roti making machines ensure hygiene, efficiency, and is in sync with the digitized world we are steadily moving toward inhabiting. Dig in a little more and you’ll be amazed by the tech behind a single roti maker – think Artificial Intelligence and IoT.
The point remains, in a time when our schedules are getting tighter and every other task is being done through automation, preparing flatbreads such as rotis using manual labor is quite ridiculous. Kitchen robotics such as roti making machines are the future of traditional cooking.
Rotimatic is one such automatic roti maker which uses machine learning so each machine takes some time to make good bread; they are also connected to the internet for software upgrades. It takes about a minute to make one roti after the machine has been fully heated up which takes more than five minutes.
With your Rotimatic, roti making becomes such an easy task. Each roti will be perfectly round, perfectly puffed and perfectly soft! However, we’ve gotten many queries on how to make and store even softer Rotimatic rotis! Worry not, we’ve collected some are some easy tips just for this!
When you use Rotimatic, it is very important to ensure that the flour that you use is consistent with the flour that you choose in the Rotimatic settings. Having the wrong flour type and the wrong flour settings will disrupt the roti making process and will hinder the machine from making soft rotis.
Flour consistency is an important factor in flour brands and though Rotimatic works well with many different flour brands, Aashirvaad Select and Pillsbury/Sujata Gold have been customer favorites.
Rotimatic Ingredient Tips
While Rotimatic rotis are already naturally soft, you can make them even softer! Try placing lukewarm water in the water container of Rotimatic when making rotis. This tried and true method is approved by our Rotimatic Owners, in particular, those living in cold climates!
Another interesting hack is adding 1-2 tablespoons of milk powder or almond powder to your flour container when making roti. This will add moisture to the dough ball formed making the rotis even softer when they puff. It’s great for additional nutrients as well.
If you’re keen to add more nutritious ingredients into your flour mixture, use oats or psyllium husk! Doing so will not only get you will get you softer rotis but you’ll also have rotis rich in fibre! Yes, rotis help battle constipation too!
In reality, Rotimatic rotis are not much different from regular chapatis. Hence hacks used in storing regular chapatis can also be implemented here. For instance, breaking a Rotimatic roti with a muslin cloth is extremely helpful in keeping your rotis soft.
Like other rotis, Rotimatic rotis if not kept properly, will harden over time and will become too chewy if left in out in the open! So, if you’d like to save your rotis for later, immediate storage in a casserole is crucial and will keep your rotis fresh for the next few hours! If you don’t have a casserole, worry not, wrapping the rotis tightly in aluminium foil and storing it in a lunchbox will also work wonders!
In our fast-paced society, nothing beats having easy to make perfectly round, perfectly shaped and perfectly puffed rotis! Now that we’ve taught you how to keep them perfectly soft there’s nothing to lose! Get your own Rotimatic today!
With Diwali around the corner, the excitement has just begun! The prep for the festival of light is in the works. You have plenty of special ingredients on your shopping list, a stockpile of sweets at hand and new clothes hanging in your closet, ready to be worn! Yet there’s still so much to do and so little time! We know how the hustle and bustle of this season can catch you off guard but Rotimatic is here to help and we’ll tell you how!
Though enjoyable, cooking for Diwali can be an intimidating annual experience for all party hosts. A feast is expected and only the best food can be served for your friends and family to enjoy. With everyone running extremely busy lives, it’s becoming difficult for people to find time to cook such lavish meals, especially if you live in a nuclear household. But worry not, with Rotimatic, you’ll have an extra kitchen hand! If unexpected guests show up, know that you can whip up a fresh batch of samosas in a jiffy! If you run low on sweets, prepare some fresh puran poli and gujiya effortlessly. It’s so easy to do with Rotimatic and there’s so much to make!
Diwali is all about family and friends. It’s about the conversation, laughter, and bonding. Playing the perfect host can often hinder you from enjoying such experiences with your loved ones. Making rotis on demand over the tawa during your Diwali dinner can be quite a challenge. Don’t keep scrambling back and forth from the kitchen to cater to everyone’s roti whims! With Rotimatic, it only takes 90 seconds to make a roti, and it can make 20 in 1 go! You don’t need to leave your conversation every 5 minutes to ensure everyone is well fed. There will always be enough rotis and minimal wastage.
Cooking is only half of the hard work. Hosting a Diwali party also means plenty of planning, decorating, entertaining and cleaning and with all the colors, food and noise, it is a completely immersive sensory experience. A celebration of this scale can be as exhausting as it is exciting. It could take days or even a week to completely recover from all the exhilarating activities.
Post-Diwali recovery requires time to unwind and relax from all the planning and jarring external stimuli. What better to aid you than Rotimatic? You will be able to spend time at home alone, unfettered by the thoughts of prepping an effortless breakfast, lunch, and dinner. Just press a button and know that your next meal will be taken care off! Click here to know about more such interesting recipes.
For those at a loss on what to gift their loved ones, Rotimatic is an excellent and arguably the best option. Not only will it make Diwali a memorable occasion, but it is a cutting-edge gift that promises health, wealth and happiness!
It’s Monday morning, “today is the day,” you pep yourself, and then begins your healthy diet. Fruits for breakfast, a sandwich for lunch, and then a chicken salad to end the night. Tuesday? Pasta for lunch with mozzarella sticks on the side, and burgers for dinner with dessert to end the night. We’ve all been there, and there’s absolutely nothing wrong with that. Adopting a “healthy diet” right away isn’t as easy as it sounds, and there are ways, simple and realistic ways, you can improve your diet, without necessarily making shocking changes to your eating habits! Let us tell you of some! Plan ahead! Before each week starts, create a strategy. Breakfast, lunch, dinner, with healthy snacks to munch on. This helps you shop smarter at the grocery store in an aim to either gain, maintain, or lose your weight. Remember how that one night you couldn’t think of what you’d like for dinner so resorted to a fast food option? And that one night became three nights and more? Plan ahead!
Don’t be salty! On a good day, we should be limiting our sodium intake to 1,500mg a day, but the best of us always go for well more. Reducing sodium, however little by little, not only lowers your high blood pressure risk but also tames your sugar cravings. Two birds, one stone! Keep it to 80%! “Hara Hachi Bu,” a principle practiced by the people of Southern Japanese Okinawa islands, means to only eat until you’re 80% full. It’s proven that their people eat lesser than most cultures, and live longer! The less bloated you feel, the longer you live – must be true! Peel Good! We’ve been guilty of just tossing the peels of fruits and vegetables right into the trash, missing out on an abundance of nutrients. More often than not, the skin of a fruit contains more nutrients than the inside – like citrus peels containing more fiber and Vitamin C than the flesh. Add color! Be it the yellow of lemon, the red of berries, the purple of grapes, or the green of lettuce – colors contain vitamins! Don’t shy away from adding color to your meals. You could even have fun with it! Challenge yourself to add one more color to your dinner table with every meal.
Munching bowls! What if we told you about saving the planet could get delicious? Swap your plastic bowls for bell peppers – halved and deseeded. Go crazy with your favorite fillings, and add a new dimension to your appetizers! There’s a long list of fruits and veggies that could take the shape of bowls. Please cheat! We can’t stress this enough! Your drive and motivation are serving you well, but you’re definitely entitled to a hall pass and enjoy a pizza or some cake every now and again. Some have a cheat day in a week, some had a cheat meal in a day – whichever keeps you going!
And there you have it – some simple, cheap, and let’s face it, realistic ways to keep our diet in check whilst still making the most out of fun and vitamins in your meals! Think you could do better and would like to share tips of your own? Share with us on the Rotimatic Owners community here!
Mummy wasn’t kidding when she’d tell you the secret to a healthy physique laid in her rotis! That endearing aroma of a flattened dough ball taking shape and color on a tawa is one every Indian household must be familiar with, and for good reason too. Unlike conventional sliced white bread, you’ll find at supermarkets, rotis are rich in nutritional value. A small chapati counts for a mere 70 calories, of which you get 3 grams worth of protein, just 0.4 grams of fat, and 15 grams of energy-giving carbohydrates. A slice of white bread, on the other hand, clocks in at 94 calories, 4 grams of protein, 0.8 grams of fat and 18 grams of carbohydrates. It’s no surprise that nutritionists favour rotis to bread – nutritionally speaking, you just get more bang for your buck! Not convinced? Let’s take a closer look at some of the health benefits of rotis below:
Packed with Nutrients
While modern bread-making techniques use refined flour, rotis are prepared with unleavened flour and therefore packed to the brim with nutrients. A humble roti contains Vitamins B, E, and minerals like copper, zinc, iodine, manganese, silicon, potassium, calcium and other mineral salts. Whole wheat in rotis is also an excellent source of whole grain, and research has shown that 3 servings a day can help reduce the risk of heart disease, so you can lead a healthier, happier life.
High in Fiber
Rotis are simple in terms of ingredients, but complex when it comes to its benefits. Whole wheat flour is an excellent source of soluble fibre, which helps lower blood cholesterol levels and helps keep our digestive systems in tip-top shape.
Packed with Power
Contrary to popular belief, carbs are not the enemy! Carbohydrates are in fact our bodies main source of energy and help fuel our muscles and organs for the day ahead. Rotis are chock full of complex carbohydrates, keeping you energized and satisfied for longer stretches of time. Indulgence can be healthy too, and these are just a few reasons to incorporate the roti into your daily diet. From dals and curries to fish or meat, no respectable Indian meal is complete without the humble roti. Relish the spread with a tangy yogurt and a bright salad for a delicious and nutritionally balanced meal. Bon appetit!
Rotimatic is one such machine that is loved by so many families who make healthy rotis every day in their kitchen. Read on our blog to find out more about it. Also, Click here to become a Rotimatic Owner today!
You’ve done it, we’ve done it; we’ve all had that indescribable urge to look through our friends’ refrigerators when we’re invited over. We’ll more often than not find a snack to munch on that we otherwise wouldn’t have to lay around in our own fridges, but perhaps there’s a little more than just appetite to be scurrying through another person’s refrigerator. Curiosity; comparing eating habits, choice of snacks, and refrigerator layouts reveal more about a person than you’d imagine. The same for yours! What do your friends think or say when they’re ransacking your fridge? If you’re looking to get organized but you’re not quite sure how let us sort you out. Shelf or drawer? High or low? Here’s the low-down on your fridge essentials:
There’s a reason the word “consistency” consistently follows eggs. They do best where the temperature is most consistent – on the middle shelf. Better yet, leave them in the original cartons and don’t transfer them to the fridge egg container.
You’d place milk on the top shelf for easier reach, but your milk bottles and cartons really should be on the bottom and all the way in the back where it’s the coldest.
Similarly for your remaining dairy products, like cheese, yoghurt, and sour cream. Bottom, all the way in the back where it’s the coldest. Word of advice, keep them accessible and visible so you never lose sight and mind of their expiration dates.
As for your packaged raw meat, have them in the coldest bottom shelf, usually in a drawer that comes with most fridges. That way, if the meat juices drip, it doesn’t have to contaminate the rest of the fridge.
Your vegetables stay fresh longest with a bit of humidity. Vegetables stay fresh longer with a bit of humidity. The drawer labelled vegetables or high humidity is the moistest spot in the fridge. Be sure to store them in their original packaging on in a loosely tied plastic bag.
As for fruits, they belong in the low humidity drawer, often marked as the “crisper”. Again, leave them in the original packaging or in a loosely tied plastic bag, though citrus fruits are fine without a bag. Protip: Do not wash your fruits and vegetables until it’s time to use them; the moisture encourages bacteria and mould growth, and we don’t want that!
With deli meats, you should pop them in the shallow meat drawer, which is a little colder than the rest of the fridge (or the bottom shelf if you don’t have the drawer!)
Back to dairy, your butter and soft cheeses don’t have to be the coldest so you can keep them in the dairy compartment on the door, also the warmest part of the fridge. Be sure to keep your soft cheeses in air-tight containers though!
What about condiments? Your sauces, dressings, and pickles are typically high in vinegar and salt, which are natural preservatives. That said, storing them on the kitchen door works just fine.
And juices? So glad you asked! If they’re pasteurized, they can be stored on the door. If they’re freshly-squeezed instead, store them on the bottom shelf.
There isn’t a right or wrong way to organize your fridge, per se, but we’ve shared with you common and best practices to extend the longevity of the food’s quality, and consequently, its taste. Besides, why not have some fun with your fridge? Organize them by color to make a statement the next time your friends open its door. Want to know how to eat healthy food often by just sitting in your living room? Check out our blog and to place an order, click here. Send us pictures of your newly laid out fridges!