There’s nothing quite as comforting as a meal made from scratch. Spoil the fam with these home-made rotis and your favourite curry.

MAKES 8 // COOKING TIME 20 min

INGREDIENTS
1 cup flour
1 tsp salt
¾ cup water
150 g butter, chopped
Vegetable oil, to fry

METHOD
1. Place flour, salt and water in a bowl. Mix with a wooden spoon until dough comes together.
2. Turn out on to a well floured surface and knead until smooth. Divide into 8 balls.
3. Roll out each ball and stud with pieces of butter.
4. Roll each flattened ball into a sausage shape and then into a coil. Allow to rest for 2 hours.
5. On a floured surface, roll out each coil of dough into a circle.
6. Brush a non-stick pan with oil and place over medium heat. Cook rotis for 1 minute on each side, until the edges turn golden and a few darker spots appear.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

This dhania murgh from Vani Padayachee will be the perfect pairing for your rotis!

The post Home-made rotis for all your favourite curries appeared first on MyKitchen.

Spicy summer flavours come alive in this pickled pineapple chilli yoghurt. This makes the perfect side to your curry feasts.

SERVES 4 // COOKING TIME 10 min

INGREDIENTS
2 tbsp vegetable oil
3 dried curry leaves
½ red & ½ green chilli, chopped
½ tsp black mustard seeds
1 tbsp sugar
½ cup chopped pineapple
2 cups plain yoghurt

METHOD
1. Heat oil in a pan and fry curry leaves, chillies and mustard seeds until fragrant. Let cool slightly.
2. Sprinkle the sugar on to the pineapple and let the juices draw for 5 minutes.
3. Mix the chilli and pineapple into the yoghurt. Season with salt and pepper.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Serve it with this Jamaican curry chicken!

The post Spicy pickled pineapple and chilli yoghurt appeared first on MyKitchen.

Making these fresh cheesy naans to accompany your curries and soups is such a great way to add to an already filling meal!

MAKES 8 // COOKING TIME 1 hour 30 min

INGREDIENTS
4 cups flour
1 tbsp yeast
1 tbsp sugar
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp salt
½ cup warm milk
½ cup plain yoghurt
1 tbsp vegetable oil
½ cup grated mozzarella
½ cup grated Gouda
Olive oil or melted butter, to brush

METHOD
1. In a large bowl, combine flour, yeast, sugar, bicarbonate of soda, baking powder and salt.
2. Add milk, yoghurt and oil.
3. Mix with your hands until the dough comes together in a very smooth ball. Cover with a damp dish towel and leave to proof in a warm place until doubled in size, about 1 hour.
4. Gently knead dough to deflate. Divide into 8 pieces.
5. Take each piece of dough and flatten it slightly between your hands. Spoon 1–2 tbsp cheese into the centre of the dough, then pull the edges closed around it. Roll into a ball.
6. Place each ball on a floured surface and roll out to form a long oval shape.
7. Brush a large non-stick pan or griddle pan with oil and place over high heat. Cook each naan on one side until it starts to puff up and turn golden brown. Flip over and allow to brown on the other side.
8. Brush cheesy naans with olive oil or butter while still hot.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Serve your cheesy naans with this curry soup.

The post Cheesy naans appeared first on MyKitchen.