Gobi and Carrot Roti

When you want to spruce up your daily roti try this combination. It tastes yummy and it is pretty easy to put together. The trick in making any stuffed roti is to drain the water completely. You see when I first started making roti's I was not very familiar with this step. So my dough will become messy and my roti will tear. You know how frustrating it is when this happens. One of my friends told me this trick. She said no matter what you need to drain the water from your vegetables even if they look dry. Ha who knew ... Try this and see what a difference it makes

Ingredients for stuffing:

- 1 whole Cauliflower
- 2 carrots
- 1 tsp chili powder or to taste
- 1 tsp garma masala
- salt to taste
- 1 tsp corriander and cumin powder

Ingredients for the roti:
- 2 cups atta
- water to kneed.

Method:

1. Shred your vegetables. I used my food processor. It was fast and easy to do this. Mix all the spices and the salt with the vegetables. Keep it aside. This gives time for the vegetable to release some water.
2. Meanwhile mix atta and water to get a stiff dough. Don't add too much water as you will be stuffing this roti. Let it rest for at least 30 minutes.
3. Now in a muslin cloth (I used one of my father's old dhoti) dump the vegetable mixture and squeeze all the water out. You will be amazed how much water you get out this vegetables. Do not waste this water. Use it for any other subji you might make.
4. Now roll out a roti. Add a little bit of stuffing and spread it across the roti. Roll another roti and place it on top of the stuffing. Now carefully seal these roti's together and roll them a few more times. Be patient and you are sure to get a perfectly round roti.
5. Heat a tawa and add a little butter to it. Place the roti and let it cook on both sides. Either spray it or if you are brave add a huge pat of butter. It tastes so much better with butter.

Serve them hot with a dish of your choice.

Sending this to bookmarked recipe hosted by USmasala and started by Priya

Spinach and cauliflower roti

This was an inspiration from Chef in you. I absolutely loved the idea of adding spinach and cauliflower to a dish. It was soft rotis which you could eat with pickles or raita.

Ingredients:
To make roti
- 3 cups atta
- 2 green chilies (adjust to taste)
- 2 cups spinach
- 1 cup Greek yogurt
- 1 tsp ajwain seeds
- salt to taste

Method:

1. Grind spinach, chilies, yogurt to a fine paste. To the flour add some ajwain seeds and the ground mixture and kneed it to form a tight dough. Keep it covered for at least an hour. Meanwhile proceed to make the filling/curry.

Ingredients for the curry:
- 1 medium sized cauliflower finely chopped
- 1 cup shredded mozzarella cheese (recipe calls for paneer)
- 1 tsp chili powder
- 1 tsp cumin seeds
- 1 tsp oil
- 1 potato boiled and pealed
- salt to taste

Method to make filling
1. In a skillet add oil and cumin seeds. Once they start to brown add the cauliflower, chili powder and salt. Cook till they become soft. Make sure there is no water. Keep it aside so it can cool down.
2. Meanwhile mash the potatoes so there are no lumps. Mix the cooked cauliflower, potatoes and the shredded cheese. If the mixture is slightly warm the cheese melts very nicely.
3. Make small balls and keep it aside.

Method putting it all together

1. Take a small piece of the dough. Pull it apart and place a ball of the vegetable mixture. Now bring the sides together. Roll it in your hands to form a smooth ball. Make sure your stuffing is all inside the dough.
2. Dust a flat surface. Place this ball and roll it using a rolling pin. These need not be too thin.
3. Heat a flat pan/tawa. If you like drizle some ghee and place the roti in the tawa. Cook till they become slightly brow on both sides.

Serve it hot with pickles. This was super duper tasty. I am sending this one to Bookemarked recipe - hosted by Priya

Spinach Channa and avocado Roti

The whole recipe is an inspiration from veg Inspirations. The spinach channa I think is very similar to the Ghea Channa we make in our home. So I am calling it spinach channa. We do not use a lot of garam masala in our cooking so I kind of came up with my own masala mix for this wonderful subzi. I combined it with avacado roti. This was one of my wow moment of my life. Think about it - Avacado is so buttery and it really does not have any strong taste to it. By mixing it with the roti flour it makes the roti soft without any butter. The roti was very tasty and it was really good with the spinach channa..

Ingredients for spinach channa:

- 3 cups chopped spinach
- 1/2 cup channa dhal
- 1 small onion
- 3 tomatoes
- 1 green chili
- small piece of ginger
- 1 tsp turmeric
- chili powder to taste
- salt to taste


Fry and grind:
- 2 tsp coriander seeds
- 1 tsp jeera seeds
- 1 tsp fennel seeds
- 1/2 tsp methi seeds
- 2 tsp pepper corn
- 3-4 red chili

Seasoning:
- 1 tsp oil
- 1 tsp jeera

Method:

1. Boil the channa dhal till it becomes soft. I do not pressure cook this as I want it to be whole but soft. If you are using the cooker then be careful to not make it mushy.
2. In a large pan add oil and jeera. Once the jeera splutters add the onions and fry till tender. Now add the chopped spinach. In about 2-4 minutes it will start to wilt.
3. Now add the chopped tomatoes and cook till they become mushy. Add the ground masala, salt and if needed chili powder. Mix them well and let it cook for a couple of minutes
4. Add the boiled channa dhal. If you find that it is dry then add some water. Simmer for 15 minutes and serve it hot with roti

Ingredients for Roti :
- 2 cups atta/ wheat flour
- 1 tsp salt
- 1 ripe avocado mashed
- 1/2 tsp chili powder
- 1 tsp of masala (I used the same one I ground for the spinach channa - see above)
- 1/2 tsp ajwin

Method :
1. Mix all the above ingredients to form a stiff dough. Roll them to form small rotis.
2. Heat a flat pan and cook the roti's till you see brown spots on both sides. Add little bit oil while cooking. This will not be like pulka roti's so you just need to cook in the tawa.

The combination is very tasty so definitely give this a try..

This one goes to the Green Foodie event Green Foodie event hosted by Preeti of relishing recipes

Chappati/Roti upma

What do you do when you have dried and old roti from a day or two. The answer is yummy roti upma. The inspiration came from Mahanandi bajra roti upma. I did not make bajra roti. Mine was the normal roti but they still turned out to be very tasty.



Ingredients:
- 3 roti (preferably a day old)
- 1/2 cup of black eye peas cooked
- 1 small onion chopped
- 1 green chili chopped (adjust to taste)
- pinch of turmeric and hing powder
- 1 tsp jeera
- 1 tsp oil
- salt to taste
- squeeze of lemon (optional)

Method:
1. Tear the roti to small pieces. Sprinkle them with water if they are too dry.
2. Now in a pan add oil and jeera seeds. Once it starts to splutter add the hing powder and turmeric powder. Cook for 10 seconds. Mix in the onions and sauté till it turns slightly brown.
3. Add the cooked black eye peas, salt and mix well. Add the roti pieces.
4. Cover and cook for 4-5 minutes. The roti should become soft.
5. Remove from the heat and squeeze a little lemon. This adds a fun taste to the old roti's.

Serve it hot for a yummy snack.



This recipe goes to leftover delicacies hosted by Spicy Lounge

Guilt Free Banana Bread

I wanted to make a whole wheat bread. Had a few over ripe banana's and so I decided to try this. After reading the comments I tweaked the recipe a little. I replaced butter with apple sauce to make it healthy.

Ingredients:
- 1/2 cup brown sugar
- 1/4 cup sugar
- 3/4 tsp baking soda
- 1 tsp vanilla essence
- 3/4 cup apple sauce
- 1/2 tsp salt
- 2 eggs
- 4 ripe big bananas mashed
- 2 cups whole wheat flour
- 3/4 cup walnuts chopped

Method:

1. Preheat oven to 350 degree. Grease a loaf pan with butter or cooking spray.
2. In a bowl mix apple sauce, brown sugar, sugar, baking soda, salt and vanilla essence until it becomes smooth.
3. Mix in the banana's and fold it into the batter.
4. Now add the whole wheat flour and stir until smooth.
5. Finally add the walnuts and mix it in. Pour the batter into the loaf pan and bake it for 50 minutes. Reduce heat to 325 degree, cover the loaf with foil and bake it for another 10 minutes.
6. Remove it from the oven and let it cool for at least 30 minutes before you slice them.

Tastes awesome with hot tea or coffee.

This goes to show me the whole grain hosted by Dil Se

Bananna pepper subji

This is the famous mirchi ka salan. I got the idea to do this for my roti after watching the video by showmethecurry. I modified the method a little bit to suit my families personal taste. If you are bold and ready to handle spice go for the jalapeno. I was not so my choice was the banna peppers. But whatever you use the gravy tastes absolutely fabulous with the stuffed roti or rice.

Recipe for banana pepper subji

Ingredients:
- 5-6 Banana Peppers or any other mild pepper.
- 2 tsp oil
- 1 onion roughly chopped
- small lime size tamarind softened or 1 tsp tamarind paste
- 1 tsp chili powder - Adjust if using spicier peppers
- 1/4 tsp turmeric powder
- salt to taste

Fry and grind
- 2 red chili
- few cloves
- 1" cinnamon stick
- 1 tsp corriander seeds
- 1 tsp jeera seeds
- 1/4 cup toasted sesame seeds (If you do not have roasted seeds then roast it in a separate pan and add to the rest of the ingredients)
- 1/2 cup roasted peanuts
- 2 tbsp shredded coconut

Method:
1. In a heavy bottom pan add a tsp of oil and fry the chopped onion. Add it to the masala powder and grind it with the softened tamarind to a fine paste. Keep this aside.
2. Remove the stems from the pepper and slit it without separating them. Just make enough room in the peppers to remove all the seeds. Now rub the pepper with some salt. If you miss this step the pepper tastes a little bland.
3. In the same pan add a tsp of oil and fry the salted pepper in medium heat. You want the peppers to become soft on the inside and slightly charred on the outside.
4. Add the ground masala in the pan and add 2-3 cups of water. Let it come to a roaring boil. This helps the masala to cook well. After about 5-7 minutes reduce the heat and add the fried pepper. Let it simmer for 15 minutes. Remove from heat and garnish it with cilantro.

Recipe for Stuffed Roti

Ingredients:

For Roti
- 1 cup atta (whole wheat flour)
- warm water to knead it
- salt to taste

Mix all the above ingredients and make a stiff dough. Cover it and let it rest for at least 20 minutes.

For stuffing
- 1 small cauliflower grated
- 2 small carrots pealed and grated
- 1 tsp chili powder
- 1/4 tsp turmeric powder
- pinch of hing
- 1 tsp oil
- salt to taste

Method

1. In a pan pour oil, add turmeric and hing powder. Drop the grated vegetables add salt and let them cook till they become soft. Do not add water as we want the vegetables to be dry for our stuffing. Let it cool
2. Using the dough roll two rotis. Add a tspn of stuffing in the center of one roti. Add the second roti on top and carefully roll it out again. To keep the roti from sticking or ripping apart keep adding flour to it while you roll them.
3. In a hot tawa or non stick pan add the roti and cook on both sides using a little bit of oil or ghee. They should be golden brow on both sides.

Serve them hot with the subji. Enjoy.



I am sending this to the Combo Event hosted by Fooddelicious.

And also sending this to Parathas and Gravies / Curries Series!
hosted by Me and My Kitchen

Vegetable Roti Roll

This recipie is for 3 rotis

Ingredients:

For Vegetable stuffing
- 2 cups mixed vegetables chopped finely
(beans, cauliflower, brocili, carrots, peas, lima beans)
- 1 tspn chilli powder
- pinch of turmeric
- 1 inch ginger chopped finely
- 1 tspn Garam masala (Optioanl)

Seasoning:
- 1 tspn jeera
- 2-3 red chili
- 1 tspn oil

Method to make vegetable curry:
1. In a sauce pan add oil and add all the seasoning ingredients. Once they turn golden brown add ginger and the chopped vegetables. Cook till it becomes soft

For Roti
- 1 cups whole wheet flour
- salt to taste

Method to make Roti:

1. Mix all the above ingredients to form a stiff dough. Roll them to form small rotis.

2. Heat a flat pan and add the rolled roti. Cook till you see brown spots on both sides. Add little bit oil while cooking.

Method to make vegetable roti roll:

1. Take a roti add 2 tablespoon vegetables in one corner. Now roll the roti making sue the vegetable stays inside the roti.

2. In a pan add some oil and roast the roti again for a couple of minutes.

Serve it hot with tomato thoku.

Roti with besan flour

Ingredients:
- 1.5 cups whole wheet flour
- 1/2 cup besan flour
- 1 tspn ajwin
- 1/2 tspn jeera (optional)
- 1-2 tspn chilli powder
- salt to taste
- 2-3 tspn oil or ghee
- extra oil to rub your hands as this dough stick to your hands

Method:
1. Mix all the above ingredients to form a stiff dough. Roll them to form small rotis.

2. Heat a flat pan and add the rolled roti. Cook till you see brown spots on both sides. Add little bit oil while cooking.

Serve it hot with any subzi.

Vegetable Panini

Ingredients

7-8 eggplant slices
7-8 zucchini slices
7-8 onion slices
7-8 Tomato slices

Coriander pesto

1 cup coriander
2 green chillies
2 tbsp pine nuts
2 tbsp cheese (Parmesan)
Salt to taste

Method

1. Spray the vegetables(except tomato) with oil.
2. Grill the Eggplant, Zucchini and onion slices in a grill.
3. Put the slices in the grill, until you see grill marks in the vegetable.
4. I used Cooks 3-in-1 Sandwich, Grill & Waffle Combo to grill the vegetable
5. Make a paste of the ingredients mentioned for coriander pesto
6. Take two slices of bread. I used Jalapeno and cheddar artisan bread for making panini.You can use white bread also
7. Apply butter and coriander pesto on one slice of the bread.
8. Place a eggplant,zucchini,onion and tomato slice.
9. Cover this with another slice of bread
11. Place it in the grill maker
12. The bread is ready when you see the grill marks in the bread

Hot delicious panini is ready. Serve it with some ketchup and soup