We decided to partake fully in Lent this time, by avoiding Non vegetarian food until Easter , though this decision is so far being executed successfully I start itching my back when ever I think of cooking a meal these days 😦 as satisfaction is not guaranteed if there isn’t any Non veg 🙂
I know that’s not a good idea.
Admire people who’s fully satisfied and happy when served with a veggie plate,but for strongly carnivorous people like me, it is indeed difficult.
Anyways we do it just for a month, I like to believe that sacrificing something which we love may boost up our will power……hope I’ll attain at least some 🙂
Chapthi/Indian Bread is always “IN” when ever we decide to diet, so I take this time of the year as an opportunity to practice making Chapathi/Roti’s easily , also to improve the taste and texture of the same. Since Soccer man is not very happy with the Roti that I make when he compares it with my friend’s from Punjab/North India , but she’s says its the same in her house when her husband compares Idli’s & Dosa’s (typical South Indian dishes) that she makes with mine.
Diversity in the cuisines in India is in fact intriguing.
Tried making these Palak/Spinach Roti’s and it came out very well for me,
these also fortifies the normal Chapathi’s with more nutrition and of course makes it colorful.
Just mixed some finely chopped Palak /Spinach while making the dough for Roti / Chapathi’s.
Different ways can be tried to make the same (thanks to the food blogs)
I tried the easier version of it.
May add all or any one ingredient given below to make “Palak Roti”more flavorful,
* Cumin Seeds or Cumin Powder
* Chili Powder or finely chopped Green chili’s
* Carom Seeds /Ajwain
* Coriander leaves / Cilantro finely chopped or pureed
* Pureed Palak/Spinach instead of chopping , a bit more work 😉
Gobi Aloo – is one another specialty side dish for Chapathi in North India, a very simple and easy dish to prepare. Combination of Cauliflower (Gobi) & Potato (Aloo) with some Indian spices makes it look simple & taste simply great 🙂
I have a similar recipe for Cauliflower and Potato Stir fry in this blog which is without herbs or spices and it goes well with plain rice,
while this recipe here goes well with Roti’s or any Rice Pulav / Pilaf
Ingredients for Gobi Aloo
Gobi / Cauliflower – One head , cut in to medium sized pieces
Potato – 1 medium -boiled , peeled and cubed.
Ginger minced – 1 tsp
Garlic Minced – 2 tsp
Onion – 1 medium chopped
Tomatoe- 1 finely chopped
Cilantro – 1/2 cup finely chopped
Vegetable oil – 2 Tbsp
Salt to taste
Masala / Spices –
Turmeric Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Red Chili Powder or Paprika – 1/2 tsp or more as per your preference.
Cumin seeds – 1 tsp
Cumin Powder – 1/2 tsp
Asafoetida/ Hing- a pinch (Optional)
Amchur Powder / Dry Mango Powder – 1/2 tsp (Optional)
Garam Masala Powder – 1/2 tsp or
Use whole spices – 1 bay leaf, 2 cloves, 1 small piece Cinnamon & 2 Cardamom (I used green Cardamom , if possible use Black Cardamom)
* Add a pinch of turmeric powder to water and boil Cauliflower florets in it for 5 to 7 minutes , strain and keep aside.
* Heat oil in a Kadai/Pot , add cumin seeds & whole spices (if using or else use Garam Masala later)
* When it starts to sizzle, add ginger, garlic, green chili’s (is using) , Onion and Tomatoes, saute till very well fried
* Add then the spices turmeric powder,coriander powder, cumin powder , chili powder , Garam Masala , Amchur Powder & Asafoetida – if using
Stir vigorously and add some water (about 1/2 cup) followed by almost cooked cauliflower and potato pieces
* Let it cook for 5 minutes in low heat, stir in between to help combine the flavors,
Switch off the heat and sprinkle chopped Cilantro/Coriander Leaves.
* Serve Hot with Chapathi/Roti.