Roti Demo - Naqiyah Mayat

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RECIPE DEMO : ROTI

Photo gallery of the The Roti Recipe Demo event

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She’s first and foremost a woman with a vision, love and passion for luxury and carrying this through everything she does. As a Creative Entrepreneur, Author and Mum – ask her for tips and more!

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Come to your senses. - Wearing @a_la_une_label for

Creating inexpensive luxury upgrades to transform

Home has become more important than ever. - A subs

Introducing a subsidiary of the NM brand; NM home.

Within our cultures and communities, we've been ab

Within our cultures and communities, we've been able to identify so many ingredients, brands and recipes that have become an integral part of how we cook for our families.
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Growing up, I remember eating Tinned Fish in one of two ways; Green Chillie, Onion and Coriander sandwiched between two slices of buttered white bread or as a Tinned Fish Chutney with Roti or Rice.
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Both ways have been carried in to my own home, and as the years have progressed, we've found new ways to integrate this pantry staple in to our meal plans.
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Tinned Fishcakes are that ideal 'small plate'. It's prepared using a few ingredients and great for a late afternoon snack with tea. It's also cost-effective and easily obtainable.
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1 tin Middlecut fish (you may use any tinned sardine, even Pink Salmon if this is your preference)
1 small onion grated, with liquid squeezed out
3 tbsp chopped coriander
A pinch of ground cumin
2 green chillies, cut fine
Quarter tsp tumeric
Half a tsp red chilli flakes
1 tsp black pepper
Quarter cup lemon juice
1 tsp salt
1 egg white
1 slice of white bread
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Mix well and squeeze out any liquid that might have developed. I like to leave it in the freezer to remain firm for 30 minutes. Shape and fry in oil (not higher than half a centimeter in your non-stick pan). Serve with a chilli sauce and lemon wedges.
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Thank you for joining me on this Series as I remember some of the foods that developed my Indian South African heritage.
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Share how you eat Tinned Fish with us.

It's taken me years to understand the correct meth

It's taken me years to understand the correct method of preparing Sujee (Soji) and whilst I'm still no expert, I think I've found a preparation method that ensures loose, fluffy grains with just the correct balance of flavours.
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If you're new to this page - Welcome - I'm the author of The Beginning; Indian Recipes From My Home. A book that focuses on learning the basics of South African Indian cooking. Within my book, you will find recipes that ease you in to cooking Indian food. Further on, the chapter on 'Sweet' will list a few dishes that Indians, collectively enjoy preparing for our daily meals or more special occasions.
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Sujee or Soji is often prepared on Fridays as a sweet accompaniment to Jummah Lunch, or Friday lunch.
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The recipe may be found on Page 166 of my book, but here are additional notes to guide you through the process.
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1. Prepare in a large non-stick pan.
2. Use a non-metal spatula to scrape, lift and fold the Sujee. The found that using an almost whisking action with the back of the spatula always yields the best results.
3. Keep the liquids ready and pour in gently, in a slow stream.
4. Cook with the lid on to steam but finish off with butter with the lid off.
5. Cook this at the last 15 minutes before serving - it's easy, but also best when made absolutely fresh.
6. Preferences differ, but I don't particularly like molding my food. Serve it in its most natural state; fluffy with just a spoonful of cream and almonds or Pistachio.
7. If you are unable to source @junglesouthafrica Taystee Wheat, use Semolina instead.
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We so commonly refer to this as 'wedding sujee'. If you're Hindu, I know you can relate to eating this at weddings with Vegetable Biryani and Dhol. The combination of sweet and savoury really remains unmatched.

© 2020 Naqiyah Mayat

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