MADE EXCESS ROTOS AND ROTI DOUGH, NO WORRY

AT TIMES, WE MAKE MORE DOUGH THAN NEEDED, ESPECIALLY IF GUESTS ARE THERE. THEN YOU MAY WORRY, WHAT TO DO WITH THE EXCESS DOUGH. JUST WRAP IT TIGHT IN A CLING FILM OR IN ANY PLASTIC BAG. YOU CAN USE IT THE NEXT DAY, NO NEED OF FREEZING IT, JUST KEEP IT IN THE FRIDGE.

AS FOR ROTIS, ONCE COOL, PUT IN ZIPLOCK BAGS TO STORE IN THE FREEZER, TO WARM, YOU MAY JUST PUT THEM IN THE MICROWAVE FOR 30-40 SECONDS EACH ROTI WHEN YOU;;RE READY TO EAT.

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Chapati Roll

Ingredients:

2-3 chapatis (freshly made or day-old chapatis)

1 grated carrot

1 finely chopped onion

1 tomato with pulp removed and finely chopped 

1/4 tsp pepper powder

1/2 chopped green chilli

1 tsp  oil

Salt to taste

Method :

Heat the oil and add the chopped green chillies and onion and saute till they change color.

Add grated carrots and saute till they are done.

Now, add chopped tomato and saute till the skin of tomato wilts.

Sprinkle little pepper powder and salt and remove from stove. You can garnish with finely chopped coriander leaves.

Spread the above veggies on the chapatis and make a roll. You can pack it for lunch or have it for breakfast. (The veggie paste also serves as a good spread over bread.)

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EGG ROLL

INGREDIENTS

roti  4
eggs   4
onion finely chopped  2
carrot grated, tomatoes, capsicum together 1 cup
green chillies finely chopped 2-3 or as per taste
tomato chilli sauce  2 tsp
pepper pdr.  1 tsp or to taste
coriander finely chopped 2 tbsp
lemon juice  1 tsp or to taste
salt to taste
oil for cooking

METHOD
beat an egg with some salt, butter, pepper pdr. & pour it on a hot griddle to make an omelette, spread it to the size of the roti
now place the roti on the omelette, before it is cooked, turn it over, roast well on both sides till well cooked
remove from the fire, place it on a sheet of kitchen towel, sprinkle some onion, mixed vegetables, green chillies, red chilli pdr. & salt, on the side of the egg, sprinkle some lime juice & coriander leaves over it
to roll it, roll the roti, with the kitchen towel/ paper napkin, so that the bottom is well covered with the paper.
the egg roll is ready to serve.



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CHAPATI ROLL

INGREDIENTS
chapatis/ rotis   5
cabbage shredded fine   1/4 cup
carrot  grated   1/4 cup
paneer/ cottage cheese grated   1/4 cup
onion finely chopped  1/4 cup
capsicum finely sliced   1
green chillies finely chopped 2-3 or as per taste
ginger finely chopped   1 tsp
coriander leaves finely chopped  4 tbsp
cumin   1/2 tsp
turmeric pdr.  1/2 tsp
chilli pdr.  1/2 tsp or to taste
coriander pdr.  1/4 tsp
garam masala pdr.  1/4 tsp
dry mango pdr./ amchur pdr.   1/4 tsp
sweet tamarind chutney  1/2 tsp
salt to taste
oil as needed

METHOD for a minute

heat oil in a pan, add cumin & onion, fry till onion is light pink
add green chillies, ginger, fry for a minute
add all the veges, masala powders & salt, fry for 5 minutes
add paneer, cook for another 3-4 minutes covered
remove the lid, let it get dry, add coriander leaves, mix well
once completely dry, remove cool
divide the vege mixture into 5 parts, spread little tamarind chutney over each roti, spread the veges, roll tightly, it is ready to eat.



those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

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For info. about knee replacement, be free to view my blog-

http://knee replacement-stick club.blogspot.com

BREAD CHAPPATI PANCKAE

INGREDIENTS

chappatis  4
bread slices  8
potatoes boiled   3-4 or as required
besan   100 gm
salt to taste
red chilli pdr to taste
amchur pdr.  1 tsp
coriander leave   2 tbsp
cumin pdr 1 tsp
green chillies  2
oil  4 tbsp
tomato ketchup as required

FOR THE CHUTNEY

coriander leaves  1 bunch
green chillies  2
salt to taste
lime  juice  2 tbsp
grind all these together & keep aside.

METHOD

prepare a thin batter with besan & water, add salt, chilli pdr, cumin pdr.
mash potatoes, add garam masala, amchur pdr., coriander leaves, salt, green chillies.
take one chappati, apply chutney on it, then apply potato mixture on it, fold it like a handkerchief.take 2 slices of bread, spread tomato ketchup, keep folded chappati on one slice, cover with another slices. press it well.
heat a tava, apply oil to shallow fry.
dip the bread-roti in the besan batter, place on hot tava, spread some batter all around. 
once the bottom is light brown, turn & apply little oil & cook the other side well.
repeat the process with reattaining chappati & bread, cook on tava in the same way & serve hot with chutney.

CHAPPATI -CHEESE WRAP

INGREDIENTS

cheese cut into thin strips   300 gm
chapatti   4
lime juice 2 tbsp + 1 tbsp
green chillies chopped fine 2
oil        2 tbsp
ginger- garlic paste   1 tsp
onion 1 small sliced
crushed pepper  1 tsp
green sprouts   1/2 cup
capsicum   1 medium cut into strips
ghee   1 tbsp
cabbage leaves   4
turmeric pdr  1/4 tsp
salt to taste


METHOD

Heat oil in a pan, add ginger-garlic paste, sauté for 30 seconds. 
Add onion & sauté for another 1 minute, add sliced capsicum, crushed pepper, turmeric, lime juice, salt , sauté for 30 seconds.
Finally add cheese, stir well for 2 minutes.
Remove from fire, add sprouts, stir well, set aside.
Combine green chillies & lime juice in a bowl.

To Make The Wraps
divide cheese-capsicum mixture into 4 equal portions.
Place cabbage lead on each chapatti, spread a portion  cheese-capsicum mixture over it, drizzle some chilli-lime mixture over it, roll up each wrap & serve at once.

QUICK TIPS FOR EASY COOKING

As ,we all are over stressed these days, we all want easy way out to cook faster, healthy food. One alternative is using microwave to brown onion, boil potatoes, etc. Many of you're aware that I use microwave extensively cook all types of food, the other day even made egg-less semolina cake, as it gets baked in 8 minutes, so does most other cakes. I don't have convection mode microwave, just normal one.

Those of us who use mustard to season our foods, can splutter a lot of mustard & store it in air-tight containers, as it will last up to  a week. whenever, you need to temper, say, chutney, rasam, just add 1/2 teaspoon of it.

To make tamarind paste at home, pressure cook for one whistle, tamarind with little water. cool, grind it in a mixer & store it in the fridge. But to be frank, I used to take out tamarind juice, by soaking tamarind, taking out the juice, then storing it in a container in the fridge for a week, as taking out a small cup of juice to cook for 2 was difficult. If you add little salt is fine, but, I never added any salt.

The same way, for 2 of us to make sambar, it was difficult to cook 2 ladleful of arhar/ tuvar dal daily, so I used to pressure cook enough dal for the whole week & keep it in the coldest part of the fridge. But one thing, always remember that whether you're using a spoon for pickles or chutneys, or from the stored dal in fridge, always use a dry spoon, as it will last long this way, also make sure that your hands are dry.

For the chapati eaters, you can make enough dough for some days, then separate as much as you need for a day, then tightly wrap it in plastic wrapper to prevent it from changing colour or getting hard.

More tips to follow. Take care all of you, eat healthy, be happy.