Indian Cuisine::Roti Prata
Roti Prata, one of my favourite dishes, it is readily available islandwide on Singapore, 24hrs a day, 7 days a week, all year round

Ingredients:
Flour
a little sugar
a little salt
water
oil(or ghee)

Method:
Mix flour, sugar and salt with water and knead to form a smooth soft dough, divide into tennis ball size portion, rub with oil, cover and let it rest for a couple of hours.

Oil the work top and work each ball into a very thin sheet - first flatten with your oiled palms, then thin further by pulling the edges(professionals do it by flipping the dough in the air in a circular motion), adding enough oil to prevent sticking. Oil the surface and fold into a square (egg can be added before folding).

Alternatively, you can thin out the sheet, oil and roll it up, coil in up like a sea shell, flatten and oil again and reapeat the flattening one or two more times.

Fry in a oiled pan on both sides till brown spots appear and crispy. Crush by pressing it together with both hands and serve immediately.

The bread can be eaten on its own with a sprinkle of sugar, or with any meat or vegetable curry.

Simple Curry:
Ingredients:

Egg Plants - cubed and boiled
Potatoes - cubed and boiled
Stock
Curry powder
Onion - finely sliced
Salt
Coconut milk or yoghurt

Method:
First fry the onion in oil till soft and brown, add curry powder and fry till fragrant. Add stock and the rest of the ingredients, last the coconut milk. Season with salt if necessary. Note: Add enough stock or water to make a thin curry.

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