Kottu Roti – All times favourite street food in Sri Lanka

With a typical metal clashing and banging to the rhythem of deafning fast beat music, making kottu is a roadside spectale at night in the island nation of Sri Lanka!

Kottu, literally means cut rotis, originated from the Southern part of India and found its way to Sri Lanka with a  delicious interlude.  Rather than using a knife to chop rotis into bite-sized pieces, the expert, street-food vendors use two thin metal plates to rhythmically chop them, while giving a little jig.

When the last of daylight dims down, bright white lights dazzle from the foodstalls, while a circle of onlookers watching in amasement how their portions of Kottu are made in minutes, followed by a  a rock and roll dance, cling clang of metals, many ingredients being dropped and then dissappered in shreds!  Finally, a heap of steaming kottu on a plate is offered in no time and while you are digging a fork between a combination of soft flakes of roti, glistering pieces of meat and shreds of veggies,  involuntarily; your legs will dance to the irresistable music aired to the wee hours of night.

We can produce something similar at home even though we don’t have the metal plates or the need of a jig.  The packeted frozen Kottu Porottas, available in the freezer section of  Asian food stalls, are the best and easiest choice or if you have time and patience, these rotis could be made at home and cut them according to the required size.  Interstingly, these rotis are called Hankerchief rotis, considering their thin and flat appearance.  However, they are locally known as Godamba roti.

Let’s make the rotis first and then the chicken curry that goes with Kottu.   If you have managed to get the Frozen Kottu Porottas, you can skip making the rotis:

Hankerchief roti / Godamba roti

Other delicious recipes that you could try out using the same rotis :

http://happyrecipes.co.uk/fish-rotis-triangles-filled-with-fish-and-potatoes/

You will need :

 All purpose flour  3 cups
 Salt  1 tsp
 Olive oil (Any cooking oil would do)  1 tbsp
 Sugar  1 tsp
Baking powder  1/2 tsp

Knead it :

  • Rub flour, sugar, salt and oil together
  • Add water little by little knead for about 5 – 8 mins until the dough doesnt stick on to your fingers
  • Divide into equal sized balls giving an extra kneed to each ball
  • Rub oil on each ball.  Place on a tray a little apart from each other
  • Cover with a wet tea towel or a cling film and let them rest at least an hour

Groti

Bake it :

  • Heat up a wide flat pan and spray oil all over
  • Grease the work top as well as your fingers with little oil
  • Place a dough ball on top and press it down from the middle and slowly spread it out from sides to look like a flat hankerchief or a bed sheet
  • Lift up slowly and place on the heated pan
  • Immediately after a few seconds, flip on to the other side
  • Bake both sides quickly, being careful no to make them crispy or burn
  • Cover with a lid or a tea towel until all the rotis are made
  • Cut into bite size pieces and keep aside

If you are buying Frozen Kottu Porotta rotis from Asian food stores:

  • Frozen kottu porotta pieces must be placed in a tray and stick it in the oven to thaw for a few minutes.  It is tastier this way than defrosting in the microwave.
  • But if you are buying whole frozen rotis like what you see in this picture, thaw both sides on a non-stick pan and then cut into small pieces.

 

 

 

 

Let’s make the chicken curry that goes with Kottu 

Marinate it :

Marinate 300g of chicken legs or thighs cut into medium size pieces with the following and keep aside for 1hr in the fridge:

  • Salt 1/4 tsp
  • Chili powder 1/4 tsp
  • Roasted curry powder  1/4 tsp (Could use garam masala in place of this)
  • Black pepper powder 1/8 tsp
  • Turmeric 1/8 tsp
  • Ginger and garlic grated or paste
  • Olive oil 1 tsp

Stir fry it:

  • Heat 1 tbsp of oil in a pan
  • Add 3 cloves, an inch long cinnamon stick, a few crushed cardamoms.  fry a minute.
  • Sweat a thinly sliced onion
  • Add a chopped garlic or two and a few crushed curry leaves.
  • Add a slit green chili
  • Drop the marinated chicken into the pan and fry for about 5 minutes under medium flame.
  • Now close the lid, lower the flame to the minimum and  the chicken cook for 10 mins.  (The juices from the meat will run out at this point)
  • Open the lid, mix all the juices and the chicken together and fry for another 2 mins.

Cook it :

  • Add water a little above the chicken pieces, cover the lid and cook for 10 – 15 mins.
  • Give a good stir and more water as you need a lot of gravy for Kottu.
  • Cover and cook further a few mins.
  • Finally, add a tablespoon of Maggi coconut milk powder to enhance the flavours.
  • Drop a few crushed curry leaves on top, cover and let it rest.
  • Your juicy chicken curry is  now ready!

 

 Make Kottu

You will need :

Rotis  3 cups
Salt  1/2 tsp
Ground black pepper  1 tsp
Garlic chopped
Green chili slit  1
Onion chopped 1
Large onion cubed 1
Carrots – cut into thin strips  1/2 cup
Spring onions chopped or leek cut thinly 1/4 cup
White Cabbage – shreded thinly  1 cup
Eggs  2 large

Veggie Mix

Stir fry it :

  • In a large wok, add 2 tbsp of oil and heat up
  • Add garlic and sweat the chopped onion
  • Add carrots stripes, shreded cabbage, slit green chilli and start stir frying until they wilt.
  • Add salt and ground black pepper

Egg it :

  • Now push the veggies to a side of the wok and break all 2 eggs into the pan.

  • Immediately scramble the eggs

Mix it :

  • Now mix veggies and eggs together and give a good stir frying under high flame.
  • Adjust the taste at this point.
  • Toss a bit more black pepper powder for enhancing the taste.
  • Add the cut pieces of Kottu Porotta and give a good toss and a shake to mix everything together.
  • Throw the cubed onion on top.  Onions should be crunchy to bite.  So do not cover the lid or over cook at this point

  • Your basic Kottu dish is done and taste delicious in every bite !

Eat it :

kottu

  • Now pour chcken and gravy on top of kottu and tuck in !!
  • Delicious !!

Tips :

  • Do not cover Kottu at any point as the onions could wilt.
  • You could make the chicken curry and rotis on the previous day to save time.
  • Mix the gravy and pieces of meat to Kottu only when you are ready to eat

 

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Creamy Chicken – A creamy, silky chicken for a special occassion

creamy chicken2

This is a recipe of creamy chicken with a silky texture to give a glorious touch to any occasion – especially to make your guests feel extra special!

This is an Indian-style dish, which is mild in spices but topped with flavours and aroma.  To make this, the cooking technique matters more than anything else and if you get it right, then you are in for a real treat.

It goes with rice, any form of bread or noodles; kids will love the silkiness of this dish that will linger in their palates for hours – with an insatiable urge to ask for more.

Get the ingredients ready :

Chicken cut into medium size pieces 300 g
Onions 1
Ginger and garlic freshly grated 1 tbsp
Tomatoes – ripped and juicy 1
Chili powder, Coriander powder, Cumin powder, Garam masala 1 tsp each
Salt 1/4 tsp or to taste
Turmeric and Orange biryani colour(powder) 2 pinches each
Green chili – Slit 2
Single cream 1/2 cup
Whole spices: Black cardamom, cloves, Cinnamon, Pepper corns, Star anise 3 each
Kasthuri Methi (dry) – available in Indian grocessary shops 1 tbsp

Let’s make it:

  • Heat up 2tbsp of olive oil in a wide pan/wok.
  • Add all whole spices; black cardamom, cloves cinnamon, pepper corns, star anise.  Fry.
  • Add chopped onions and nicely brown them.
  • Add grated ginger and garlic and  green chili . Fry.
  • Add Chili powder, Coriander powder, Cumin powder,  turmeric and salt.  Fry.
  • Now add Kasthuri Methi.
  • Add the chicken pieces and give a good stir under high flame bringing all together.
  • Close the lid. Cook for 5 mins.
  • Open the lid and add chopped tomatoes.  Stir fry for 2 mins.
  • Pour a glass of warm water.
  • Cover and cook until the chicken is fully cooked for 5-8 mins.
  • Mix single cream with the Orange Biriyani colour and pour over the chicken.

chicken creamy2

  • Cook under slow flame until bubbles start bobbing up on the cream. Give a stir, close the flame immediately and sprinkle garam masala on top and garnish with chopped coriander leaves.
  • Your gorgeous, silky chicken is ready to serve!!!

Chicken creamy

 

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Creamy Coconut Chicken curry

m12 What you need :

 Whole chicken/thighs/ drumsticks 300 g
Roasted curry powder 2 tbsp
Ginger and garlic grated 2 tbsp
Chili powder 2 tsp
Turmeric powder 1/4 tsp
Vinegar 2 tsp
Maggi coconut milk powder/fresh coconut milk 2 tbsp
Cinnamon stick 2/3 cardamoms, 2 cloves
Salt and pepper to taste
 Onion  1 large

Let’s make it:

  • If you are using a whole chicken or thighs, cut them into medium-sized pieces.
  • Massage the chicken pieces with grated ginger, grated garlic, chili powder, roasted curry powder, vinegar, salt, pepper powder and turmeric powder.  Drop the cinnamon stick , curry leaves, cardamoms and cloves and mix all together.  Leave at least 1/2 hr,  allowing the chicken pieces to soak up the flavours of spices.  For a more juicier version, keep overnight in the fridge.
  • Heat up oil in a pan.
  • Drop chopped onion and saute.  Add ginger and garlic grated along with whole spices and curry leaves.  Saute until they become slightly brown.
  • Now add marinated chicken.
  • Fry on medium flame about 5 – 7 mins or until the chicken pieces become soft and lightly cooked.
  • Now close the lid,  lower the flame to minimum and keep for about 5 mins.  This will allow all the juices to run out.
  • Open the lid , scrape all the juices and mix everything thoroughly.
  • Pour enough warm water just above the level of chicken.
  • Cover and cook under low flame for 10 mins or until the chicken pieces are cooked properly.
  • Drop coconut milk powder to the side of the pan and mix with little gravy.  Then, gently shake the pan for  coconut milk and gravy to come together.
  • Cover and cook under low flame for another  2-3 mins.
  • Drop an extra few curry leaves, broken into small pieces and let the curry rest for 10 mins.
  • Enjoy your silky, creamy coconut flavoured chicken curry with rice, bread or noodles.
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