Slow Cooker Gujarati Kadhi or Tempered Buttermilk Recipe

Kadhi is a traditional recipe from Gujarat region of India. It is very simple preparation of yogurt and some tempering which is very comforting food.  Kadhi is usually served with Khichadi (rice and daal preparation) or puranpoli (roti stuffed with sweet daal).  While cooking on stovetop Kadhi is should be cooked on low flame else it curdles and it also overflows. This makes Kadhi a very obvious choice for slowcooker or crockpot cooking. Here is the slowcooker version of traditional gujarati kadhi.

Preparation time: 10 minutes
Cook time: 1 hour
Serves: 4 people

Ingredients:

1. 3/4 cup yogurt
2. 1-1/2 tbs chick peas flour ( chana dal flour/gram flour )
3. 2- 1/2 cup water
4. salt to teats
5. 2 tsp sugar
6. pinch of turmeric powder (optional)
7. 2 big cut green chili or as per taste
8. chopped coriander leaves for garnishing

For Tempering

1.2 tsp ghee ( oil ) How to make Ghee using crockpot
2.1/2 tsp mustard seeds
3.1 tsp cumin seeds
4.8 clove
5.2 small cinnamon stick
6.10 curry leaves

Method Step By Step:
1.In mixing bowl add yogurt and flour and mix it very well so no clumps remain
2.Add water and all other items under the ingredients except for tempering ingredients.
3. This is Kadhi mixture to which we will add tempering.

Tampering:

1.In a frying pan combine ghee,  mustard seeds and cumin seeds. Put it  on medium high flame on stove top.
2.After cumin and mustard seeds cracks, add clove, cinnamon and curry leaves.
3. Add this tempering to Kadhi mixture prepared above.
4. Transfer Kadhi mixture in a slow cooker bowl and cover it.
5. Set slow cooker on high.
6. After about 1 hour or so, taste Kadhi, if raw taste of gram flour is gone that means Kadhi is cooked.
7. Transfer Kadhi in a serving bowl and garnish with coriander leaves( cilantro ).

Serve hot with puranpoli,  roti, rice, pulav or khichadi.  I will be posting slow cooker Khichadi recipe soon. Come visit soon.

Similar Recipes:
1.  Slow-Cooker Vegetable Pulav Recipe
2. Slow-Cooker or Crockpot Sprout Pulav Recipe


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Microwave Vegetable Makhani Recipe

After I made Mutter Paneer using Microwave last week, I tried this Vegetable Makhani or Vegetable Makhanwala recipe using Microwave. It is also equally simple and yet so tasty.  This recipe also uses basic pantry ingredients and there is nothing hard and fast about what vegetables you can or should use. You can use vegetables as per your choice or availability.  So here is step by step Microwave Vegetable Makhani or Vegetable Makhanwala Recipe.

Preparation Time: 8 to 10 Minutes
Cook Time: 15 To 20 Minute
Serves: 4 people

Ingredients For Gravy:

1. 5 tomatoes nicely cut
2. 2 small onions nicely cut
3. 1tsp ginger-garlic paste
4. 12 cashew (create smooth paste)
5. 5 green cardamom
6. 1/2tsp cumin seeds
7. 1tbsp butter
8. 1tbsp oil


Other Ingredients:
1. 1 cup mix vegetables ( carrot, green peas, cauliflower, ) as per your choice
2. 3tbsp butter
3. 3tbsp oil
4. 1tsp red chili powder
5. 1/2tsp coriander powder
6.1/2tsp garam masala
7. Pinch turmeric powder ( optional )
8. 1/4tsp dry fenugreek leaves
9. 1/2tsp sugar
10.1/2 cup cubed paneer (indian cottage cheese)
11. 1tbsp fresh cream ( optional )


Method Step By Step:

1.Combine all gravy ingredients in a microwave safe bowl and cook for 12 to 15 minutes in microwave.

2. Make fine puree of above gravy.

3. Add Vegetables, all spices, oil, butter and fenugreek leaves powder to gravy.

5. Add 2tbsp water to above mixture and cook in a microwave for another 5 minutes.
6.  Add paneer, cashew paste and mix it well. (Instead of cashew paste you can use cream too.)

7. Garnish with coriander leaves and Vegetable Makhanwala or Vegetable Makhani is ready to serve.
8. Serve  with naan,  paratha biryani or pulav.


Similar Microwave Recipes:
1. Microwave Mutter Paneer Recipe
2. Microwave Jeera Rice Recipe
3. 15 Minute Microwave Mango Halwa Recipe
4. Microwave Coprapak (Coconut Halwa) Recipe

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Sending this entry to flavor up using spices #2  and
ExtraVeg @utterlyScrumy

Microwave Mutter Paneer Recipe: How to make Mutter Paneer in Microwave

After posting slow cooker recipes like slow cooker carrot halwa, slow cooker aloo-palak , slow cooker pav-bhaji etc for past few weeks, today I am posting Microwave recipe for Mutter Paneer (Peas and Paneer Curry). This dish is very regularly made in our house hold mainly because it is so simple to make and it is so comforting to eat with rice or roti. List of ingredients may seem long but they are very easily available. I have added cashew paste to get the creamy texture. My daughter likes to add paste of poppy seeds. She thinks that gives her taste/texture closure to what we see in restaurants.

Preparation Time: 10 Minute
Cook Time: 25 Minute
Serves 4 people

Ingredients:

For gravy:

1. 2 medium size nicely chopped onion
2. 2 medium size nicely chopped tomato
3. 1/2 cup tomato pure
4. 1 tsp ginger paste
5.2 tsp garlic paste
6.1 bay leaf
7. 4 tbsp oil
8. 1 green cardamom

Vegetables and spices:

1.1/2 cup boiled or frozen green peas (mutter)
2.1 cup cubed paneer (Indian cottage cheese easily available in Indian grocery store)
3. 3 tbsp butter
4. 1-1/2 tsp Kashmiri red chili powder
5. 1/4 tsp turmeric powder
6. 1 tsp cumin powder
7. 1/2 tsp coriander powder
8.1/2 tsp garam masala
9. 2 tsp sugar ( or as per taste)
10.1 tbsp yogurt
11. 2-1/2 tbsp cashew powder or paste
12. 1/2 tsp kasuri methi ( dry fenugreek leaves )
13. salt to taste
14. fresh cream
15. nicely chopped coriander leaves

Method:
1. In a microwave safe bowl combine oil,  onion, tomato,bay leaf and pinch if salt. Mix it well.
2. Put it in a microwave for about 20 minute (depending on your microwave )
3. Let it cool down. Remove the bay leaf and crush the gravy well.
4. Now add all remaining ingredients(from Vegetables and Spices section) in gravy except for cream and coriander leaves.
5. Add little bit of water and mix it very well.
6. Cover the curry and put in microwave for 5 minutes. Mix it well and mutter paneer should be ready.
7. Garnish with fresh coriander leaves.
8. Serve hot with naan, paratha,  rice, pulav or biryani

Tip
This curry will stay fresh in freezer for 2 weeks.

Similar Microwave Recipes:
1. Microwave Vegetable Makhani Recipe
2. Microwave Jeera Rice Recipe
3. 15 Minute Microwave Mango Halwa Recipe
4. Microwave Coprapak (Coconut Halwa) Recipe

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Sending this entry to Cooking With Seeds Event and
WTML @GayatrisCookSpot.

Slow Cooker Aloo Baingan ( Potato Eggplant Curry) Recipe

Today I am posting another simple recipe like slow cooker aloo-palak (potato and spinach curry) I posted last week. Aloo-Baingan  (Potato Eggplant Curry) is also simple recipe for quick week night dinner or lunch. All you have to do it cut some vegetables, add tempering, put it all in slow-cooker, cover it and let it sit on high for 2 hours !

Preparation Time: 5 to 7 minutes
Cooking  Time: 2 hour
Serves: 4 people

Ingredients:

1. 2-1/2 cup cut eggplant (baingan/ringan)
2. 1-1/2 cup  cut potato
3. 1 cut tomato
4. 1/2tsp shredded ginger
5. 1/2tsp shredded garlic
6. 1tbsp nicely cut green garlic leaves ( optional )
7. 1 nicely cut green chili
8.1/2tsp red chili powder
9. 1/4tsp turmeric powder
10. 1/2tsp coriander powder
11. 1-1/2tbsp jaggari ( molasses, brown sugar )
12. salt to taste
13. 3tbsp water
(All these spices are easily available in any Indian Store. You can find all the spices mentioned above in this lovely Indian Spices Starter Kit as well . This start kit contains almost 30 different spices and is indeed good value for the price. )

Tempering:

1. 2tbsp oil
2. 1/2tsp mustard seeds
3.  pinch asafoetida or hing (optional )

Garnishing:  Nicely cut fresh coriander leaves

Method:

1. Combine all 13 ingredient in a slow cooker.
2. In a small sauce pan combine oil and mustard seeds.
3. Put it on high on stove top.
4. After mustard pops, turn off stove top.
5. Add tempering in slow cooker and mix it well.
6. Cover the slow cooker and set it on high.

Aloo Baingan curry will be ready in about 2 hours.  Transfer in a serving bowl and garnish with coriander leaves. Serve with roti, paratha or rice.

Similar Recipes:
Indian Mix-Vegetable Curry using Slow-Cooker
Slow Cooker Aloo-Gobi (Potato Cauliflower Curry)
Slow Cooker Dal Fry Recipe

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Sending to event In My Veg Box - Tomatoes

Restaurant Style Aloo Palak (Potato Spinach) Curry using Slow Cooker

Today I am posting a very simple vegan curry for a busy week day dinner or lunch. Recipe for Aloo-Palak Curry does not require many ingredients and most of them are easily available in any pantry. This mildly spiced curry is simple combination of cubed potatoes and spinach. Making it in slow-cooker or crockpot makes is ever easier. It tastes great with Jeera Rice, Naan, Roti or Paratha.

Preparation Time 10 Minute
Cook Time 1 hour 30 minutes
Serves: 4 people

Ingredients:
1. 2 cup cut potato
2. 2 cup chopped spinach
3. 1/2 cup nicely cut onion
4. 1tsp shredded garlic
5. 1 nicely cut green chili
6. 1/2tsp red chili powder
7. 1/4tsp turmeric powder
8. 1/4tsp coriander powder
9. 1/4tsp garam masala ( all spice powder )
10. salt to taste
11. 2tbsp nicely cut coriander ( cilantro ) leaves
(All these spices are easily available in any Indian Store. You can find all the spices mentioned above in this lovely Indian Spices Starter Kit .This start kit contains almost 30 different spices and is indeed good value for the price.)


Tempering:

1. 2 - 1/2tbsp oil
2. 1tsp cumin seeds
3. 2tbs water


Method:

1. Combine first 10 ingredients in a slow cooker bowl.
2. Heat oil in a small sauce pan in stove top. When oil it hot, add cumin seeds.
3. When cumin seeds cracks, add them in slow-cooker.
4. Add 2tbsp water and mix it well.
6. Cover the slow-cooker and set it on high
7. After about 1 hour and 30 minutes aloo palak will ready to eat.
8. Transfer in a serving bowl and sprinkle with coriander leaves.
9. Serve hot with roti, paratha or rice.

Similar Recipes:
Slow Cooker Aloo-Gobi Recipe
Slow Cooker Mix-Vegetable Curry Recipe
Slow Cooker Vegetable Pulao/Pulav Recipe


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Sending this entry to In My Veg Box - Potatoes Event @ citrusspiceuk and Slow-Cooker 7-a-day challenge.

15 minute Chana Masala or Chhole Using Micowave

Other day I had run out of vegetables and it was very cold outside to go do any shopping. Suddenly I thought of couple of cans of garbanzo beans sitting in my pantry.  I quickly ended up making chana masala or chhole / garbanzo beans curry using these cans. It is very simple recipe and using microwave it take only 15-20 minutes including prep time and cooking time to make restaurant style chana masala.

Some of the spices used in recipe below are traditional Indian spices and are all easily available in any Indian Grocery store. You can also purchase this Indian Spices Starter Kit which includes all the below listed spices and many more without worrying about significant investment.

Preparation Time: 5 minute
Cook time: 15-17 minutes
Serves: 3 people


For gravy:

1.1/3 cup nicely cut onion
2.1/2  cup nicely cut tomato
3.1tsp garlic paste
4.1 bay leaf or tamal patra
5. pinch of salt (there is salt already added in canned garbanzo beans. So this pinch of salt is just to help onion/tomato cook quickly )

Ingredient for Chhole:

1. 1 can ( 14 - oz ) garbanzo beans (or cooked/salted garbanzo beans)
2.1/2 cup tomato pure
3.1-1/2tbsp oil
4.2tsp butter
5.1tsp red chili powder
6.pinch of turmeric powder ( optional )
7.1tsp sugar
8.1/4tsp coriander powder ( optional )
9.pinch asafoetida ( optional )
10.1/2tspn garam masala
11.1/4tsp kasuri methi ( dry fenugreek leaves ) powder (easily find in Indian grocery store ( optional )

Method Step By Step

1.In a microwave-safe bowl combine onion,  tomato, bay leaf, oil, butter and pinch of salt
2.Now cover it and cook it in microwave for 10-12 minutes until raw smell of onion is gone.
3.Add remaining ingredients and mix it well.
4. Cover it again and cook in microwave for another 5 minutes.
5. Chana masala is ready to serve  with puri ( Bhatura ), naan, rice etc.
6. You can use same chana masala or chhole with Samosa as Samosa Chaat.




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Sending this entry to healthy side dish event @ Priya's
and to My Lugume Love Affair - MLLA #70 @ Lisa's Vegetarian Kitchen and The Well Season's Cook

Steamed Mix-Vegetable Manchurian Recipe

We were introduced to Chinese food when my daughter moved to Bangalore. Also known as silicon valley of Indian. Bangalore is such a cosmopolitan city and you can find there restaurants from many regions of the world. We loved Hakka noodles, fried rice and Manchurian from Chinese restaurants in Bangalore. It was when we came to USA we realized it was not Chinese food but fusion of Indian and Chinese food also popularly known as Indo-Chinese food. It is Chinese food adapted to suit Indian taste.

Since then we have tried many times to create same taste in our home cooking. Below is healthier version of Vegetable Manchurian. Dumplings or Vegetable Manchurian is steamed instead of deep-fry.

Ingredient

For Manchurian Dumplings:

1.1/2 cup grated cauliflower
2.1/2 cup grated carrot
3.1/2 cup grated cabbage
4.1tsp white pepper powder
5.salt to taste
6.1 1/2tbsp corn starch

For Sauce:

1. 8 too 10 nicely cut garlic cloves
2. 2tsp nicely cut ginger
3. 2 nicely cut green chili
4. 2 spring onion white part
5. salt to taste
6. 1/2tsp white pepper powder
7. 2tbsp soya sauce
8. 1tsp sugar
9. 1tbsp oil
10. 1tbsp tomato ketchup ( Maggi tomato ketchup works best)
12. 1 1/2 cup water
13. 1tbsp corn starch
14. spring onion for garnishing

Method for Making Steamed Vegetable Manchurian: 

1.Combine all Manchurian ingredients in a mixing bowl. Mix them well and make walnut size balls.
2. Steam Manchurian balls (dumplings) in steamer for about 7 to 10 minutes and they should be cooked well.

Method for making Sauce:

1.Combine oil and nicely cut garlic in a big sauce pan. Stir it for a minute .
2. Now add ginger, green chili, white part of spring onion and stir it for another minute. Add 1 1/2 cup water.
3.Add salt, sugar, soya sauce, tomato ketchup and white pepper powder and stir for a minute.
4.In 1tbsp water dissolve corn starch and add it in sauce. Let it cook for little bit until sauce looks oily.
5.Now add boiled Manchurian dumplings and cook for another minute or so.
6.Take off from stove top and transfer in a serving bowl.
7.Garnish with green onions.

Serve Vegetable Manchurian as appetizer or side dish with Chinese fried rice or to be more correct indo-Chinese fried rice. ! Do let us know how do you like this healthier version of Vegetable Manchurian.

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Sending this entry to Fabulous Fusion Food Event.

Aloo Gobi (Potato and Cauliflower) Recipe In Slow Cooker

Aloo-Gobi or Potato and Cauliflower is Indian Vegetarian Recipe. This lightly spiced dry side dish is great with Naan, Roti or Rice. My son-in-law makes great Aloo-Gobi on stove-top. Below is a simple adaptation of same Aloo-Gobi recipe using Slow-Cooker or a Crockpot.

Some of the spices used in recipe below are traditional Indian spices and are all easily available in any Indian Grocery store. You can also purchase this Indian Spices Starter Kit which includes all the below listed spices and many more without worrying about significant investment.

Indian Slow-Cooker/Crockpot Recipe

Ingredient:

1.500 gram cauliflower  florets
2.2 potatoes cut in cubes
3.2 tomatoes cut in cubes
4.1 onion cut in cubes
5. 1 tsp garlic cut length wise
6.1tsp length wise cut ginger
7.3 to 4tbsp nicely chopped cilantro
8.1tsp turmeric powder
9. salt to taste
10.1tsp garam masala ( all spice powder )
11.2 small nicely cut green chili
12.1tbsp water

Tempering

1.1/4 cup oil
2.1tsp cumin seeds

Method

1. On stove-top heat oil in sauce pan. Add cumin seed, onion and pinch of salt. Stir it until onion turns pink. (If you have a slow-cooker bowl that goes on stove top than you can use the same bowl)
2.Add garlic, ginger, tomato and green chili and cook for 2 more minutes.
3. In slow-cooker bowl, add Cauliflower and potato. Add onion mixture prepared in step 1 and 2. Add 1tbsp water and mix it well.
4. Cover the slow-cooker and set it on high.
5.After 2 hour Alu-Gobi should be done. Add garam masala and cilantro and mix it well. Transfer alu-gobi in a serving bowl and enjoy with nan, roti or rice.

Similar Recipes:
Slow Cooker Aloo-Palak Recipe
Slow Cooker Vegetable Pulao/Pulav Recipe
Slow Cooker Aloo Baingan Recipe



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Restaurant Style Dal Fry ( Tadka Dal ) Using Slow Cooker

Tadka Dal or Dal Fry is available in any Indian Restaurant and is a great side dish to serve with naan, paratha, roti or rice.  This Dal is staple in our house hold. We make it at least once we week to be served with Vegetable Pulav or plain rice.

Here in this post you will find a simple recipe of Dal Fry or Tadka dal using Slow-Cooker or Crockpot. No need to stand in front of stove for hours making onion/tomato gravy and then making sure dal does not stick to bottom of the pan. Just setup Tadka dal in slow-cooker and you can go run some errands or sit back and relax.

My daughter usually makes this for lunch. So she sets up her slow cooker on low over night and dal is ready in the morning when she wakes up.

Indian Slow-Cooker/Crockpot Recipe

Ingredients:
1.1/2 cup split chickpeas ( gram dal, chana dal )
2.1/4 cup yellow pigean peas dal (tur dal)
3.1tsp red chili powder
4.1/4tsp turmeric powder
5.1tsp coriander powder
6.salt to taste
7.1 chopped onion, 1 chopped tomato, 1 chopped green chili
8.2tbsp butter
9. cilantro for garnish

Tempering

1.  2tbs butter
2. 1/2tsp cumin seeds

3. 1/4tsp asafoetida
4. 1 dry whole red chili

Step by step method of making Dal Fry/Tadka Dal using Slow-Cooker/Crockpot

1. Wash both dal and soak them in very hot water for 4  hours.
2. In a microwave safe bowl combine cumin seeds, butter, onion, tomato and pinch of salt. Mix it well.
3. Cook above mixture (gravy) for 10 minutes in a microwave.
4. Combine dal from step 1 and gravy in slow cooker.
5.Add spices from step 3-5, green chili and salt to taste.
6. Add 2 and 1/2 cup water and cover it.
7. Set Slow cooker on high.
8.After 4 to 4 and 1/2 hour dal should be cooked. Mix it well and transfer it in a serving bowl.
9. In a small sauce pan combine ingredients for tempering.
10. Put it on medium heat on gas stove. Stir it until garlic is done. Add this tadka to dal.Tadka dal is ready to serve.

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Is there any specific curry or side-dish you would like me to blog about and how to make it in slow-cooker, please let us know by leaving a comment below.

Similar Recipes:
Slow Cooker Aloo-Gobi Recipe
Slow Cooker Mix-Vegetable Curry Recipe
Slow Cooker Vegetable Pulao/Pulav Recipe

Palak Paneer or Saag Paneer Recipe using Slow Cooker

Palak Paneer (Spinach and Cottage Cheese Curry) and Pav-Bhaji (Meshed Mix Vegetables served with lighly roasted bun bread) were two items I used often to sneak-in vegetables in my daughter's diet when she was little. Cooking both these dishes on stove-top could mean spending few hours in kitchen.However using slowcooker now I am able to make same dishes with very less effort. Now I also make Aloo- Gobi , Mix-Vegetable Curry, Sprout Pulav etc using slow-cooker.

Here is a recipe of Saag Paneer or Palak (Spinach) Paneer using Slow-cooker.  Once you do some simple prep-work rest of the time is in-active time. This recipe can be easily made vegan by replacing Paneer with Tofu. If are looking to replace paneer with potato check out this simple aloo-palak recipe.

Ingredients

1. About 20 oz ( 3 and 1/2 cup)/250 gram fine cut palak (spinach ) you can take frozen or baby spinach also
2. 1 cup (8 oz ) nicely cut cilantro
3. 1 finely chopped onion and 4 finely chopped garlic
4. 1tsp green chili-ginger paste
5. salt to taste
6. 1tsp garam masala ( easily available in Indian Store, or try this Indian Spices Starter Kit )
7 .1 1/2tsp all purpose flour dissolved in 4tsp water (optional)
8. 3tbsp butter
9. 3tbsp cream
10  3/4 cup water
11. 1.1/2 cup paneer (cottage cheese) cubes (Available in Indian stores if you do not want to make your own)

Method
1. Combine onion, garlic, chili ginger paste, 1tbs butter in a microwave safe bowl. (You do not have to perform this step in Microwave. You can use slow-cooker but I prefer the caramelizing of onion better in microwave than slow-cooker.)
2. Cook in a microwave for about 10 minutes.
3. In a slow cooker combine spinach, cilantro, onion gravy(cooked in step 2), salt, rest of the butter and water.
4. Mix it well, cover it and cook it on high.
5. After 2 hour add garam masala (all spice ).
6. If curry seems little watery, add all purpose flour that was dissolved in water and cook it for additional 5 minutes.
7. Mix Paneer Cubes and let it sit for few minutes for paneer to soak the flavor.
8.Transfer in a serving bowl and add cream if you prefer. It will taste just fine without cream as well. If you dont have Cream available you can use full fat milk as well.


Tip
1. Serve hot with roti (indian flat bread ), paratha , naan or pulav
2. This is also a very freezer friendly recipe. You can freeze in serving size containers and you have your packed lunch.

Here is another yummy picture of Palak Paneer. If you like this recipe please check out our other Slow-Cooker/Crockpot Recipe.

Similar Recipes:
Slow Cooker Aloo-Gobi Recipe
Slow Cooker Aloo-Palak Recipe
Slow Cooker Vegetable Pulao/Pulav Recipe



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Sending entry to Side Dish Mela Event.

Indian Mix-Vegetable Curry In Slow Cooker

This is another simple to cook slow-cooker recipe. This simple mix-vegetable curry uses easily available vegetables that are usually present in our refrigerators. This curry freezes very well as well. You can easily cook double quantity and freeze it for lunch or dinner at a later time.

Ingredients

1.  Mix Vegetables (1/2 cup cauliflower florets, 3/4 cup small cut potato, 3/4 small pieces eggplant, 1/2 cup small cut carrot, 1/3 cup green peas, 1/3 cup corn )
2. 1/3 cup small cut onion, 2 clove nicely chopped garlic,1 small cut tomato
3. 2 cup water
4. 1tsp red chili powder, 1/4tsp turmeric powder, 1tsp coriander powder, 1/2tsp garam
     masala, 1 tsp green chili ginger paste
5. 1 1/2tsp sugar, 2tbsp tomato pure
6. 1.5 tsp corn starch, 3tsp water
 Tempering  
2 and1/2tbsp oil, 1/2tsp cumin seed, pinch of asafoetida

cilantro for garnishing

Method
1. Combine all items from 1 and 2 in slow cooker and add 2 cup hot water.
2. Add all spices from item 4 and salt to taste. Mix it well. Set slow cooker on high and cover it well.
3. Stir it after an hour or so.
4. In a sauce pane, take 3tbsp oil, add cumin when oil is hot. Add asafetida when cumin cracks.Add this tempering in vegetables when almost cooked. (about 3 hours)
5.Add sugar and tomato pure to the curry.  (If curry is too watery add dissolved corn starch)
6.Add coriander powder and garam masala ( all spice powder)
6.Cook for another 1/2 hour.

Tip
Garnish with cilantro and enjoy with tortila ( roti )/ Indian flat bread or rice.

Sending this recipe to Side Dish Mela Food Event.