Directions

Roti plates

1. Mix the selfrising flour, with salt, oil and water and knead until a smooth dough is formed. Add water or flour if needed.

2. Let the dough rise for about 1 hour in a bowl covered with a damp tea towel.
3. Wash the split peas until the water runs clear.
4. Add the split peas to a pan with the curcuma, chicken powder and enough water just to cover them. Boil for about 30 minutes until tender, but still with a sort of bite.
5. Drain the peas and let cooldown and dry for at least 30 minutes.
6. Blend the peas in a kitchen machine into a sort of powder, still with some pieces of peas (don't overdo this, then you will end up with a paste).
7. Mince the garlic and saute together with the masala spices in some oil. Go in with the peas and fry for a few minutes.
8. When golden take off the heat and let cooldown.
9. Divide the dough in 5 equal pieces and roll out on a  flour dusted surface. Take a dough circle in your hand, add the filling to it and pinch tight to close.
10. Roll the filled balls out to about the same size as your frying pan, but be careful not to make holes.
11. Make the plate in a good amount of oil/butter until golden brown in about 3 minutes.

Masala chicken

1. Mince the onion, garlic, chili pepper and madame jeanette. Make cubes of the tomatoes and chicken.

2. Saute the onion, garlic, chili pepper and madame jeanette, until fragrant. Go in with the tomato paste, maggi cubes, masala spices and chicken powder, fry for a few minutes before giving some color to the chicken. Once the chicken has some color add the tomatoes, a splash of kecap manis and enough water to cover this all. Put the lid on the pan and let cook until the chicken is almost ready.
3. Take the lid of the pan, in with the cornstarch slurry and thicken the sauce right before serving.

Potatoes and long beans

1. Mince the onion, garlic, chili pepper and madame jeanette. Make cubes of the tomatoes, slice the string beans and peel and half the potatoes.

2. Saute the onion, garlic, chili pepper and madame jeanette, until fragrant. Go in with the tomato paste, maggi cubes, masala spices and chicken powder, fry for a few minutes before adding the potatoes and enough water to cover this all. Put the lid on a boil until the potatoes are almost done.
3. Add the string beans and when cooked thicken the sauce with a cornstarch slurry.