ROTI(BASIC INDIAN BREAD)

Roti- basic Indian bread. This is the staple food all over North India and many South Asian countries. Unlike the chapathi these rotis contain less oil and sometimes no oil. So these are even more healthier than the chapathi or rice. Replace you rice in the meal with 3-4 roti and for sure it is a best diet to reduce weight. Here I give a simple recipe for soft rotis.
INGREDIENTS

• Wheat flour                            2 cups
• Oil                                             2 Tsp.
• Salt                                           to taste
• Water                                       to make the dough

PROCEDURE
Add oil into the wheat flour and mix well. Now add warm water little by little and make a soft dough.
Rest the dough for 5-6 hours.
Resting time plays and important role in getting soft rotis
Just before making the roti knead the dough for a couple of minutes.
Take a lemon sized dough and roll it into a thin disc.
Now heat the tawa to medium hot. Place the roti on the tawa and let cook for few seconds.
Flip onto the next side and again cook for another few seconds.
Now gently press the roti all over with a flat spatula. While pressing you will see the roti puffing up.
Flip the second side and again follow the same procedure.
Smear some oil or butter on the hot roti and serve hot with any curry.
TIPS

• Resting time of the dough should be more to get soft roti.
• I generally refrigerate the dough over night and this way I get very soft rotis.
• Make a large amount of dough , smear oil all over it and refrigerate it in a air tight container. You can use the dough for 2-3 days. 

VEGGIE PALAK CURRY

Healthy side dish for any Indian bread. Any number of different veggies can be used to make this curry.
INGREDIENTS

• Cooked veggies              2 cups(potatoes, carrots, green peas, corn, cauliflower, beans)
• Palak                                   1 large bunch
• Ginger garlic paste           1 Tsp.
• Oil                                        2 Tsp.
• Jeera powder                    1/2 tsp.
• Coriander powder            1 tsp.
• Garam masala powder   1 tsp.
• Cream                                 2 Tsp.(optional)
• Kasuri methi                       1/2 tsp.

PROCEDURE
Wash and blanch the palak in hot water for two minutes.
Cool the palak and puree it.
Cut all the veggies and cook them.
In a pan heat oil and add the ginger garlic paste. Sauté for a minute and  add the finely chopped onions.
Fry till the onions turn golden brown.
Add the palak puree. Add a pinch of sugar and cook covered. Cook till the raw flavor is disappeared.
Now add the cooked veggies and a half cup of water.
Add salt, jeera powder, coriander powder, garam masala powder.
Cook covered for 10 minutes on a slow flame.
Finally add the cream and kasuri methi.
Serve hot with roti or chapathi.

KOBBARI DONDAKAYA VEPUDU

Simple and very tasty dondakaya vepudu for any occasion.
INGREDIENTS

• Dondakayalu/ Tindola             1/2 kg
• Oil                                                 1/4 cup
• Salt                                               to taste
• Fresh grated coconut                1/4 cup
• Chilly powder                              to taste
• Curry leaves                                 a few
• Jeera                                              1/2 tsp

PROCEDURE
Wash and cut the tindola into long thin pieces. It takes a longer time to cut, be patient.
Heat 3 table spoons of  oil in the pan and add the curry leaves and  the jeera. When they are done add the cut tindola pieces. Do not add the whole oil at the start. Add little by little as required while frying.
Fry for a minute or two. Cover and cook on a medium flame for 5 minutes, mixing intermittently.
When the pieces turn a little bit softer, add salt. Add more of oil as required.
Fry without the lid on medium flame till the pieces turn crisp on the outer and cooked from inside.
It takes a longer time to cook dondakaya, than any other veggie.
When the pieces are fully fried add the grated coconut and chilly powder.
Mix well and serve hot with rice.