Monday mornings are never so welcomed by us. So I tried to give a no-oil-veggi touch to our Monday morning with my special cup of coffee. After having that heavy breakfast we felt, the Monday morning was not so bad.
Maida - 200 gms
Wheat flour - 200gm
Spring Onion leaves - 1 cup, very finely chopped
Saffron (optional) - 3-4 strands, soaked in 2tbs warm milk
Salt - to taste
1. Mix Maida & Wheat flour, you will need a little amount of Wheat flour to roll the roti. Sieve the flour mixture well with salt and place in a flat dish.
2. Add chopped leaves of Spring onions. Add the saffron soaked milk and make the dough. If needed, add cold water to get a smooth dough.
3. Knead the dough once and divide into golf ball size balls. Dip one ball into the Wheat flour to coat and roll it out into a thin disc. Keep dipping the roti into the dry flour to prevent it from sticking to the rolling surface.
4. Shake or rub off excess flour from the roti and place it onto the hot tawa. Cook on a hot tava (griddle), until both sides are ready.
5. Repeat with the remaining dough.
Bottle Gourd - 1 medium, soft
Turmeric powder - 1/4tsp
Chilly - 1
Musterd seeds - 1/2tsp
Ginger paste - 1tsp
Milk - 4tbsp
Maida - 1tbsp
Salt to taste
Sugar - 1tsp (if you like sweet taste, otherwise you can avoid this)
Oil - 1tbsp
Saffron - 3-4 strands, soaked in 2tbs warm milk
1. Peel and chop the Bottle Gourd in small thin pieces.
2. Cook about 4 cups of cubed Bottle Gourd\Lauki\Lau with water and a little salt till half-done.
3. Heat oil in a kadai, add musterd seeds & chilly. When the spices pop, add the half-cooked gourd (discarding water) and saute for a few minutes. Add turmeric powder, salt and sugar.
4. Mix remaining 2tbs Milk with All Purpose Flour/Maida to make a smooth paste.
5. When the water has almost dried up, add ginger paste, saffron-milk mixture, maida paste.
6. Keep cooking till there is almost no gravy except the liquid clinging to the it. Turn off the heat. Server.
1. Before serving you may add 1-2tbs ghee.
2. In this same way you can prepare Rigid Gourd. Just skip step 2, because the rigid gourd is very tender.