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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.

One fine afternoon, the Rotimatic team got together with some foodies in San Francisco to have fun with rotis. We cooked up a perfect light meal of healthy appetizers and dips to compliment the Rotimatic Rotis.

Since the guests were not familiar with the traditional roti-making process, Pranoti (the co-founder and CTO of Zimplistic) gave them a quick preview of what it takes! The guests took a stab at it as well and sure enough opted to work with Rotimatic rotis instead. Guests were divided into small teams to prepare a variety of internationally inspired tapas recipes.  Once the cooking was finished, everyone shared dishes with each other cocktail party style.

Savouries included:
– Chicken Tikka Kebabs with Tamarind Chutney
– 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 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.

Roti
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