MultiGrain Rotti

Who says healthy food is not tasty – Try this…
Rotti cannot get more nutritious than this one !
This is a mix of 4 different cereals and is really yummy when you eat it hot.
You could pack this for lunch too.

Ingredients

• ½ Cup Rice Flour
• ½ Cup Ragi Flour
• ½ Cup Fine semolina
• ½ Cup Maize (JoLa ) Flour
• 2-3 Tsp Jeera /Cumin Seeds
• 2 Medium onions finely chopped
• 1-2 carrots grated
  
• 6-8 Green chillies (paste)
• ½ Cup Coriander chopped
• Salt to taste
• Oil
  

Method

1. Boil 2 cups of Water (1:1 of all the flours). Add salt and Jeera.
2. Switch off the flame and add the flour Mixture.
3. Mix thoroughly using a spatula (I use a thin rolling pin).
4. Add green chilly paste, carrot,onions and coriander.Mix well with your hands.(Warning: hands will be messy!)
5. Smear a little oil on a brown wrapping paper with a plastic sheet.Pat this mixture( size of a small orange) on a plastic sheet as thin as you would want.
6. Transfer the Rotti onto a hot Tawa. Leave it on the tawa with the wrapping paper for a few seconds and then carefully take the sheet out.
   
7. Dribble 1/2 tsp oil all over the rotti. Cover it and cook till one side is done.
8. Reverse the rotti and cook till done.
   
9. Serve hot with chutney or just like that.

Roasted ShavigeBath

This is quite a tasty variant of the rice sevai or the lemon shavigebath.

It is a real quickie – can give Upma a run for its money!

Keep the roasted vermicelli (made out of wheat and available ready in stores) handy. You can dish this up really fast. It has a mild flavour of spice yet not too harsh on the stomach . I make this for breakfast and everyone likes it!

Ingredients

• 2 cups Roasted vermicelli
• 2 onions – chopped
• 1 tomato – chopped
• 1 tbsp grated coconut(optional)
• 2 tsp red chilly powder
• 1 cardamom
• 1 cloves
• ½ inch cinnamon
• 1 sprig of curry leaves
• 2 tbsp chopped coriander
• 1 tsp mustard seeds
• 1 tsp Jeera
• dash of turmeric
  
• 1 tbsp oil
• salt to taste
  

Method

1. Heat oil in a pan. Add mustard seeds, jeera, turmeric.
2. Add cinnamon, cardamom and clove.
3. Add curry leaves and onions and sauté till onions are done.
4. Now add chilli powder and sauté it for a minute.
5. Add tomatoes and add 3.5 cups of boiling water,vermicelli and salt.
6. Keep this covered and let it simmer on low flame.
7. Mix it a couple of times and switch off once the vermicelli is cooked.
8. Garnish with coconut and coriander.