While most of us often pair rotis with dal and sabzi (all time comfort food!), the humble roti is more versatile than we can imagine. From a platter of kebabs to a healthy fruity dessert, rotis are perfect accompaniment to many dishes.
– Roti “Pizzas” with Seasonal Toppings
– Roasted Lamb Skewers with Pistachio, Mint, and Yogurt
– Lentil Keema made with Indian Spice and Cilantro Chutney
– Paneer and Broccoli Masala with Fresh Curry Leaves
The dessert was most special!
– Sweet Roti, Cardamon Creme Anglaise, Mango and Coconut
If you’re itching to try some unique recipes yourself, here’s the recipe of the delicious dessert:
SWEET ROTI, CARDAMON CRÈME ANGLAISE, MANGO AND COCONUT
Recipe: Serves 10
Cardamom Crème Anglaise:
2 cups whole milk
2 cups heavy cream
2 Tablespoons cardamom pods, toasted and ground
8 large egg yolks
½ cup sugar
½ teaspoon kosher salt
Ice for ice bath
Make Crème Anglaise: In a medium saucepan over medium-low heat, bring milk, cream, salt and cardamom to a simmer. Combine the egg yolks and sugar in a medium bowl and beat, using a hand mixer, until pale, light yellow and thick, about 3-5 minutes. Slowly, add half the cardamom milk mixture to the yolk mixture and beat on low until blended. Add the second half of the milk mixture. Transfer the mixture back to a saucepan and cook over low heat until it reaches 160oF or when the mixture coats the back of a spoon. Quickly remove from heat (It will turn to scrambled eggs if it goes over this temperature) and strain immediately into a bowl placed on an ice bath.
Coconut and Mango Topping:
2 ripe mangoes, diced
1/3 cup unsweetened coconut, toasted 1 lime, zested and juiced
2 teaspoons sugar
Mango Topping: In a medium mixing bowl, add mango, coconut, sugar, lime zest and juice, toss and set aside.
1/8 cup ghee, melted
1⁄4 cup sugar
1 Tablespoon cinnamon
Brush Roti: Mix together the cinnamon and sugar. Brush the roti with ghee, then sprinkle a generous amount of the cinnamon and sugar mixture.
Serve: Cut roti in quarters. Carefully put 2 Tablespoons of cardamom anglaise in the center with 2 Tablespoons of topping. Roll and eat.
Recipe created by Parties That Cook