Roti Vegetable Noodle

I knew that surfing Internet is going to help me learn a lot & the first time I heard about this recipe, I was so happy about my "cooking-blogging-netSurfing" habit. While going through different blogs, I found the name of this recipe & I found it interesting as I found a perfect solution for my leftover Rotis. Yesterday I tried this new thing with some modifications & addition of new ingredients & the result was - love in first bite. I am sure you will love it too. So here is the recipe.

Ingredients: 

6 no's chapatti / roti (Cut in to thin finger size strips)

1/ 2 Cup onion (Thin Slices)

2 Cups carrots, capsicum, cabbage (cut in to thin strips) or you can take vegetables of your choice

2 Tbsp chopped ginger

1 Tbsp chopped garlic

2 no's green chilies(Finely Chopped)

1 tbsp chilly powder

2 tbsp tomato sauce

2 tbsp chili sauce

1 tbsp lemon juice

1 tbsp soy sauce

4 tbsp olive oil / cooking oil 

Fry Moog Dal to garnish

Method:

1. Heat oil in a pan, add sliced onions and green chilies, saute with a pinch of salt for a minute add chopped ginger & garlic, and saute till the raw smell leaves.
2. Then add carrots, capsicum, cabbage, required salt to it and mix well, and saute until vegetables are half cooked.
3. Now add chilly powder, tomato sauce, chili sauce, soy sauce, little salt and stir well, then add the chapati strips to it and toss well ( Keep the flame in high ) add lemon juice and spring onions to it, give a quick stir, and serve hot with the garnishing.
4. Tasty, healthy roti noodles is ready to eat. 

Tangy Roti

Roti is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour. Here is a recipe for roti, with thekera, which will add a tangy taste into it.

Ingredients:

Whole Wheat Flour (Chapati Flour) – 2 cups

Salt – 1/2 tsp (optional)

Oil – 4 tsp

thekera soaked water (soaked for whole night)

All-purpose flour – for rolling and dusting

Method:

1. In a large mixing bowl, mix Chapati Flour and Salt well.

2. Add thekera soaked water a little at a time to form a medium soft dough ball. Do not overwork the dough. Add the chopped soaked thekera too.

3. Knead the dough once and divide into golf ball size balls. Dip one ball into the All-purpose flour to coat and roll it out into a thin disc. Keep dipping the rotli into the dry flour to prevent it from sticking to the rolling surface.

4. Shake or rub off excess flour from the rotli and place it onto the hot tawa. Cook on a hot tava (griddle), until both sides are ready.

5. Repeat with the remaining dough.

Stuffed Sweet Roti

These are Roti filled With Chocolate And Bananas. Anyone with a love for chocolate & sweet taste, is going to fall for it. Do try this recipe as I think you will like it too!

This one can go well with your little ones! For more such recipes, check here.

Ingredients:

2 Roti

40gm Chocolate, chopped

salt

butter

1 Large Banana, sliced

Method:

1. Heat a large non-stick pan over medium heat and add butter, spread it all over the pan. Place a roti. Then scatter one side of the roti with a layer of chopped chocolate, sprinkle with a small pinch of salt, and top with another layer of banana slices.

2. Fold the roti in half and then carefully flip over. Continue cooking, pressing down lightly, until its other side is golden brown, crispy, and the chocolate has melted.

3. Keep aside the roti in a paper, and repeat with the remaining ingredients

Linking to:  Combo meals for kids @ Nithu's Kitchen & Nivedhanam

Linking to JCO: I M Well Stuffed!

Spring-Onion-Roti with Saffron-Bottle Gourd

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.

The Roti 

Ingredients:

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

Method:

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.

Dudh Lau

Ingredients:

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.

Note:

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.

Linking to:HFFHK - Combo meals for kids @ Nithu's Kitchen & Nivedhanam