Tuesday, April 23, 2013

Black and White Wednesday #80 {Burnt Roti over Griddle, Artistic patterns of black circles from burnt Roti/Chapati.}

This is my fifth image submission for Black and White Wednesday event #80,  24th April, 2013.This week I am submitting the image of burnt roti over griddle. Preparing rotis/chapatis is everyday chore for an Indian woman, every rolled roti  gets a distinct pattern of burnt marks. Patterns are  based on type of gas stove, metal type of the griddle, dough ingredients, texture and thickness of rolled roti.  Last week while preparing roti I  rushed to get phone call and forgot about roti, in few moments roti got burnt, it turned smoky around griddle. I quickly flipped  the roti and saw beautiful pattern of black rounds, It was catchy enough to take picture. Roti turned too hard and was not edible. I added it to my  collection of burnt rotis. One day I plan to capture design patterns of burnt marks from fried roti/chapatis specially the burnt ones.

This week Anusha  from TomatoBlues is hosting the event. Susan, author of TheWell Seasoned Cook is a founder of this event. Now Cinzia of  Cindystarblog is a new admin for Susan's Black and White Wednesday event. For all guidelines  and an index of  all future hosting blogs please check Cinzia's  post  here. Participants can join Flickr group created for B&W event. Next event (BWW #81, 1st May-2013) will be hosted by Lynne at cafelynnylu.

Design patterns of Burnt Roti over Griddle.

Black and White Wednesday Event #80


Lynne Daley said...

Amusing! The roti is beautiful even when burned! Pita bread also has some lovely brown and black marks when cooked to long. I haven't made roti, but enjoy eating it!

Usha said...

Lynne, beautiful black circles made me take picture..Thanks for taking time to visit and comment.

Anonymous said...

Regarding gourmet India, did you ever get the coconut oil from either Kerala or here and how did turn out?

Usha said...

Anonymouse, I got coco care brand coconut oil from Indian store, this is edible grade coconut oil..it is good. I want to try coconut oil either from Costco or Traders joe, I will let you know.

Thanks for stopping by.

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Anonymous said...

On gourmet India you said a store near you gets tender drumstick leaves from Florida, do you mean young leaves? How will it look like? In Chicago we get drumstick leaves but I think they maybe too mature. I'm trying to figure out how the tender ones are and if that is the correct stage to eat them in. We once cooked the drumstick leaf and it tasted kind of leathery.

If you know of the source in Florida please inform as well.

Usha said...

Anonymous, Tender leaves means they are picked before getting too mature. It will take few more days to get supply of drumstick leaves..I will take picture and also make subzi.

You know how we get methi leaves, sometimes they are light green color, very tender barely 6 inch long...you can use the stems but some times methi bunches are over grown, you just can not use any stem and leaves also are too chewy. So this is what I meant by tender leaves.

I will later tell you about Florida supplier.