Godamba Rotti with Chicken Korma

Godamba Rotti

Ingredients: Flour, salt to taste, Oil (coconut or vegetable), little bit of sugar (NOT to taste but to make it soft) and water

Method: Mix the flour, salt and sugar well. Add water and knead until the dough has an equal texture and does not stick to your hand. Add just that little bit of extra water to make the dough just that little bit softer and stickier. Make small balls of the dough (a little larger then a golf ball). Coat them with a considerable amount of oil and leave to rise (in a warm place) for one to two hours. Oil a smooth flat surface and stretch the small balls of dough as thin as you can. Note: A special technique exists to throw godamba like an Italian chef has a technique to throw a pizza, but I find it challenging to explain (It's not as easy as explaining to ski).

Heat a pan with oil and bake the godamba as it is. If your pan is small like mine, fold the godamba into a rectangle and bake.

If you want to make a variation of a godamba, put the unfolded godamba on the heated pan, break an egg onto the centre of the godamba (break the yolk too) and fold the godamba over the egg to form a square, Voila! you have an "Egg Rotti".

PS: If you are married, please make sure you remove you ring when kneading the dough to avoid having to un-knead the dough or worse avoid an unpleasant visit to the dentist.


Chicken Korma

Ingredients: Chicken, garlic, onions, tomatoes, ginger, curry leaves, turmeric, ground pepper (or chilli powred), oil, cloves, cardamoms, cumin, cinnamon and salt.

Method: Cut the chicken into 1 1/2 - 2 inch chucks (I presume you have cleaned and washed the chicken and most importantly that its dead). Chop the onions, garlic and tomatoes. Cube the ginger into 1/4 inch chunks (chunks so that you can take them away before eating and avoid the unpleasantness of munching a piece of ginger, which can be a terrible experience and could ruin your meal). Put oil into a saucepan and when hot add the curry leaves, cloves, cardamoms, cumin and cinnamon and let fry for a minute. Add the onions and let it fry till golden brown. Add the garlic, ginger, turmeric, salt and pepper (to your taste). Add the chicken and turn them around so that the chiken is coated with the mix and allow to cook for two to three minutes. Add water to cover the chicken. Cook till half of the water has evaporated and you have thick gravy (most important check if the chicken is cooked please..!)

NOTE: The best way is to grind/blend the garlic, ginger and cumin but there is a risk of getting you quantities wrong.

PS: Some say presentation matters, to me taste matters more. If you need to present this well pick some leaves form you garden (preferably poisonous), slice a tomato and decorate the chicken and offer it to the person you hate the most.

Please read the license agreement before using this recipe - note that I do not bare any responsibility for any consequences of your use of this recipe :-).