It really matters what your kids eat because it determines not only how healthy they are today but also how they will be in the future. A healthy child is one who is active, alert, energetic and free of diseases. This can be achieved only by knowing about and paying attention to nutrition and by inculcating healthy eating habits in your child.
My forthcoming book (to be released by end of March ’07), on growing kids is an effort to help you to do so. I have tried to provide 5 collections of recipes that contain the necessary nutrients to energise your kid, help boost their immune system, ensure healthy development of bones and teeth and brain power proper functioning of the digestive system—that is, a collection of recipes that ensures the holistic health and growth of your child. All the recipes have been formulated, tried and tested by my qualified team of chefs and nutritionists.
With healthy and visually appealing recipes like Golzeme, Apricot Orange Cookies, Green Peas and Corn Bhel, Oats Pineapple Sheera and Chana Spinach Rice, I’m sure it will be easy to tempt your children to willingly consume nutrient rich ingredients!
Feed them nutritious food garnished with lots of love and watch them grow healthy and strong! Here’s a recipe, indeed a first step towards achieving this goal. Hope your little ones love this one……..do let me know
MUESLI CHOCOLATE ROCKS
Healthful muesli is combined with luscious chocolate to make these crunchy and nutritious rocks! Each rock brims with proteins and calcium making this a healthy alternative to sugar-laden candies that cause dental caries. What more can I say… this recipe rocks!
Preparation Time: 10 minutes. Cooking Time: 15 minutes. Makes 16 rocks.
For the muesli
¼ cup quick rolled cooking oats
¼ cup cornflakes
2 tbsp chopped mixed nuts (cashewnuts, walnuts, almonds)
1 tsp wheat bran (konda)
2 tsp chopped raisins (kismis)
2 tsp castor sugar
For the chocolate sauce¼ cup grated milk chocolate
2 tbsp grated dark chocolate
For the muesli
1.Combine the oats, cornflakes, nuts and wheat bran in a non-stick pan and lightly roast them over a slow flame for 5 to 7 minutes.
2.Cool completely, add the raisins and sugar and mix well. Keep aside.
For the chocolate sauce
1.Combine the milk chocolate and dark chocolate in a bowl.
2.Place the bowl on top of a double boiler, taking care to see that the base of the bowl is not in contact with the water in the double boiler.
3.Once the chocolate starts melting, stir continuously till the chocolate melts completely and resembles a smooth sauce.
4.Remove from the double boiler immediately and keep on stirring till it cools but not set. Keep aside.
How to proceed
1.Add the muesli to the melted chocolate and mix gently.
2.Divide it into 16 equal portions and spoon out each into grease-proof paper cups and allow to cool.
Serve immediately.
Wednesday, February 21, 2007
Thursday, February 15, 2007
Zero Oil Cooking
Thank you for the tremendous response that I have been getting from my dear fans. This one is just for all of you……….all health freaks! I am sure you will love this too and if you really do, keep me motivated by sending your responses like you always do.
Does taste and health go hand in hand? Yes it does! This recipe is a perfect example of what I am talking about, this yummy and tasty looking recipe is more than just being delicious. Surprising as it may sound, this recipe is made without a drop of oil; yes it is a ZERO OIL RECIPE!
Let me tell you, zero oil cooking is a skill, which I mastered as I wrote these books and I am sure you too can master it through practice and patience. However, making zero oil recipes was not easy too, it’s not just about eliminating oil from your regular recipes and cooking them, in fact it involved thorough research and effort. Along with my team of chefs and nutritionists I developed an appropriate method of cooking, chose the right ingredients, used them in the correct proportions and it is after immense research and trials I could compile these books. I’m presenting you with a series of Zero Oil cookbooks, of which, “Zero Oil Dal -Chawal” is the third that is to be realised in February 2007.
Really, this collection of your favourite recipes cooked without oil is sure will change the pre-conceived notion about having to essentially add oodles of oil to make Indian cooking tasty, and to help you make your family’s meal times healthier and happier!
Just to get you stated with this new style of cooking here’s a zero oil recipe especially for all my health conscious chefs…
JALFRAZIE LAYERED BROWN RICE
Jalfraize is a combination of veggies flavoured with a sweet and sour gravy. The USP of this recipe however is the brown rice. Since it is not milled, its outer covering or bran that is rich in fibre is kept intact, making it a healthy and heart-friendly ingredient. It is good for weight-watchers too. Brown rice requires more water and takes more time to cook as compared to normal rice and so you need a little patience while preparing this recipe. Yet, believe me; every minute spent is worth it!
Preparation Time: 20 minutes. Cooking Time: 25 minutes. Serves 4.
Baking temperature: 200ºC (400ºC). Baking time: 15 minutes.
For the brown rice
1¼ cups uncooked brown rice
Salt to taste
For the jalfraize
¼ cup sliced spring onions (including greens)
¼ cup sliced capsicum
¼ cup sliced mushrooms (khumbh)
1 cup boiled mixed vegetables (sliced baby corn, sliced carrots, cauliflower florets, sweet corn etc.)
½ cup tomato slices
¼ cup tomato purée
2 tbsp tomato ketchup
1 tsp vinegar
1 tsp cornflour mixed with ½ cup water
½ tsp sugar
A pinch of turmeric powder (haldi)
1 tsp chilli powder
½ tsp garam masala
1 tsp coriander-cumin seed (dhania-jeera) powder
Salt to taste
Other ingredients
2 tbsp low fat milk
2 tbsp finely chopped spring onions greens for the garnish
For the brown rice
1. Mix the rice with 4 cups of hot water and salt and pressure cook for 3 whistles.
2. Allow the steam to escape before opening the lid the lid. Remove and keep aside.
For the jalfraize
1. Heat a non-stick pan, add the onions and capsicum, and dry roast for 2 minutes stirring continuously.
2. Add the mushrooms, mixed vegetables and tomatoes and dry roast for 1 minute.
3.Mix together ¼ cup tomato purée, tomato ketchup, vinegar, orn flour paste, sugar, turmeric powder, chilli powder, garam masala, coriander-cumin seed powder and salt in a bowl.
4.Add this mixture to the vegetables, mix well and simmer on a slow flame for 5 minutes till the gravy thickens and coats the vegetables.
How to proceed
1.Divide the brown rice into 2 equal portions and keep aside.
2. Put the milk at the bottom of a glass baking tray and spread one portion of the brown rice in an even layer and then spread the jalfrazie over it.
3. Spread the remaining brown rice over it an even layer.
4. Cover with an aluminium foil and bake in a pre-heated oven at 200°C (400°F) for 10 minutes or microwave for 2 minutes. Ensure you do not use aluminium foil while microwaving, as it may be cause a spark.
5. Turn upside down on a large serving plate just before serving.
Serve hot garnished with spring onions greens.
Nutritive value per serving
Energy : 293 calories
Protein : 1.5 gm
Carbohydrates : 17.8 gm
Invisible fat : 0.2 gm
Calcium : 40.6 mg
Folic acid : 21.6 mcg
Turn on your chef's cap, whip this recipe and write to me how it turned out.
Tuesday, February 06, 2007
Healthy Breakfast
The saying "Have Breakfast like a King, Lunch like a Prince and Dinner like a Pauper" is completely true. Breakfast is your start of the day and as the name suggests it is necessary to “break” the “fast” that has been going on since dinner the previous night to fuel ones’ body for the day.
BANANA APPLE PORRIDGE
A wholesome broken wheat and oat porridge served with apples and bananas.
Cooking Time : 10 mins. Preparation Time : 5 mins. Serves 4.
Ingredients
¼ cup broken wheat (bulgur wheat)
¼ cup quick cooking rolled oats
1 cup low fat milk
1 tablespoon powdered sugar
½ teaspoon cinnamon (dalchini) powder
1½ cups apple, diced
3 cups bananas, sliced
4 teaspoons low fat butter
For the garnish
4 cinnamon (dalchini) sticks (optional)
Method
1. Clean, wash and drain the broken wheat.
2. Heat the butter in a pressure cooker, add the broken wheat and sauté for 3 to 4 minutes.
3. Add the oats and cook for 2 minutes.
4. Add the milk and 1 cup of water and pressure cook for 2 whistles.
5. Mix in the sugar and cinnamon powder. Cool in the refrigerator.
6. Add the apples and bananas. Mix well.
7. Serve chilled garnished with cinnamon sticks.
1. Clean, wash and drain the broken wheat.
2. Heat the butter in a pressure cooker, add the broken wheat and sauté for 3 to 4 minutes.
3. Add the oats and cook for 2 minutes.
4. Add the milk and 1 cup of water and pressure cook for 2 whistles.
5. Mix in the sugar and cinnamon powder. Cool in the refrigerator.
6. Add the apples and bananas. Mix well.
7. Serve chilled garnished with cinnamon sticks.
Thursday, February 01, 2007
FAST FOODS MADE HEALTHY
Fast foods like pizzas, burgers, french fries, bhelpuri and heavy rich curries are all foods that can lure us away from the strictest diet. An occasional indulgence in these fast foods is not harmful but getting hooked is. Wouldn't it be wonderful if we could indulge in all such favourite foods and yet lose weight and remain trim. That's a dream for most of us today...GUILT FREE EATING.have selected some high calorie recipes which most of us indulge in on a regular basis and worked at making them low calorie yet keeping them as delicious as the original recipe.Making a few changes in the way you cook and substituting certain fatty ingredients with low calorie ones is all you have to do enjoy your favourite goodies without worrying about weight gain.
HEALTHY VADA PAV
This recipe replaces the refined flour bread with a whole wheat pita. I have also omitted frying the vada altogether making it guilt free. The salad and chutney add fibre, crunch and flavour to this delicious snack. Feel free to make 2 or 3 recipes of the pita bread and refrigerate, so that you can enjoy it, anytime hunger strikes.
Preparation Time : 20 mins Cooking Time : 15 mins.. Makes 8 vada pavs.
For the pita bread
1 cup whole wheat flour (gehun ka atta)
1 teaspoon (5 grams) fresh yeast, crumbled
1 teaspoon sugar
1 tablespoon oil
½ teaspoon salt
For the garlic chutney
¼ cup garlic cloves
1 tablespoon chilli powder
1 teaspoon coriander-cumin seed (dhania-jeera) powder
salt to taste
To be mixed into a vada filling
3 cups potatoes, boiled and mashed
1 tablespoon ginger-green chilli paste
1 tablespoon chopped coriander
½ teaspoon turmeric powder (haldi)
salt to taste
Other ingredients
8 tomatoes slices
1 cup lettuce, shredded
8 onion slices
For the pita bread
1.Combine all the ingredients except the oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic.
2.Add the oil and knead again.
3.Cover the dough with a wet muslin cloth and allow it prove till it doubles in volume (approx. 15 to 20 minutes).
4.Press the dough lightly to remove the air.
5.Divide the dough into 4 equal parts.
6.Roll out each portion into a circle of 125 mm. (5") diameter and 3 mm. (1/8") thickness.
7.Cook the pita breads on a hot tava (griddle) on each side for a minute or until the bread puffs up.
8.Remove and keep aside.
9.Cut each pita bread into 2 halves. Keep aside. These are called pita pockets.
For the garlic chutney
1.Blend all the ingredients in a blender with a little water to get a smooth chutney. Keep aside.
How to proceed
1.Warm the pita bread halves on a tava (griddle) and apply garlic chutney on the inside.
2.Divide the vada filling mixture into 8 equal portions.
3.Fill each pita bread half with one slice of tomato, some lettuce, one slice of onion and one portion of the vada filling mixture.
4.Repeat for the remaining pita bread halves with other ingredients to make 7 more healthy vada pavs.
5.Serve immediately.
Nutritive values per vada pav :
Calories136cal.
Fat3.2gm.
Recipe Source : Fast Foods Made Healthy
BUY NOW
HEALTHY VADA PAV
This recipe replaces the refined flour bread with a whole wheat pita. I have also omitted frying the vada altogether making it guilt free. The salad and chutney add fibre, crunch and flavour to this delicious snack. Feel free to make 2 or 3 recipes of the pita bread and refrigerate, so that you can enjoy it, anytime hunger strikes.
Preparation Time : 20 mins Cooking Time : 15 mins.. Makes 8 vada pavs.
For the pita bread
1 cup whole wheat flour (gehun ka atta)
1 teaspoon (5 grams) fresh yeast, crumbled
1 teaspoon sugar
1 tablespoon oil
½ teaspoon salt
For the garlic chutney
¼ cup garlic cloves
1 tablespoon chilli powder
1 teaspoon coriander-cumin seed (dhania-jeera) powder
salt to taste
To be mixed into a vada filling
3 cups potatoes, boiled and mashed
1 tablespoon ginger-green chilli paste
1 tablespoon chopped coriander
½ teaspoon turmeric powder (haldi)
salt to taste
Other ingredients
8 tomatoes slices
1 cup lettuce, shredded
8 onion slices
For the pita bread
1.Combine all the ingredients except the oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic.
2.Add the oil and knead again.
3.Cover the dough with a wet muslin cloth and allow it prove till it doubles in volume (approx. 15 to 20 minutes).
4.Press the dough lightly to remove the air.
5.Divide the dough into 4 equal parts.
6.Roll out each portion into a circle of 125 mm. (5") diameter and 3 mm. (1/8") thickness.
7.Cook the pita breads on a hot tava (griddle) on each side for a minute or until the bread puffs up.
8.Remove and keep aside.
9.Cut each pita bread into 2 halves. Keep aside. These are called pita pockets.
For the garlic chutney
1.Blend all the ingredients in a blender with a little water to get a smooth chutney. Keep aside.
How to proceed
1.Warm the pita bread halves on a tava (griddle) and apply garlic chutney on the inside.
2.Divide the vada filling mixture into 8 equal portions.
3.Fill each pita bread half with one slice of tomato, some lettuce, one slice of onion and one portion of the vada filling mixture.
4.Repeat for the remaining pita bread halves with other ingredients to make 7 more healthy vada pavs.
5.Serve immediately.
Nutritive values per vada pav :
Calories136cal.
Fat3.2gm.
Recipe Source : Fast Foods Made Healthy
BUY NOW
Tuesday, January 30, 2007
MIXED DAL - by Tarla Dalal
MIXED DAL - by Tarla Dalal
MIXED DAL
tasty combination of lentils.
Cooking Time : 40 min. Preparation Time : 10 min. Serves 6.
Ingredients
1 tablespoon moong dal
1 tablespoon masoor dal
1 tablespoon urad dal
1 tablespoon chana dal
2 tablespoons toovar dal
1 teaspoon cumin seeds
1 onion, chopped
2 teaspoons coriander powder
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
2 tablespoons chopped coriander
3 tablespoons ghee
salt to taste
For the tempering
2 tablespoons butter
1 chopped tomato
1 teacup fresh curds
1/2 teaspoon garam masala
Method
1. Wash all the dals. Soak for 1 hour and then drain.
2.Heat the ghee. Add the cumin seeds and cook until they begin to crackle.
3. Add the onion and cook until light pink.
4. Now add all the dals and cook again for 4 to 5 minutes.
5. Add 1 litre of water and cook on a slow flame until soft.
6. Then add the coriander powder, chilli powder, turmeric powder and salt. Cover and cook until two thirds of the water has evaporated.
7. Mash the dals lightly.
8. Prepare the tempering by melting the butter, adding the tomato, curds and garam masala and cooking on a slow flame for 1 to 2 minutes.
9. Add to the cooked dals and stir for 3 to 4 minutes.
Sprinkle coriander on top and serve hot.
Recipe Source : Exciting Vegetarian Cooking
BUY NOW
http://www.tarladalal.com
MIXED DAL
tasty combination of lentils.
Cooking Time : 40 min. Preparation Time : 10 min. Serves 6.
Ingredients
1 tablespoon moong dal
1 tablespoon masoor dal
1 tablespoon urad dal
1 tablespoon chana dal
2 tablespoons toovar dal
1 teaspoon cumin seeds
1 onion, chopped
2 teaspoons coriander powder
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
2 tablespoons chopped coriander
3 tablespoons ghee
salt to taste
For the tempering
2 tablespoons butter
1 chopped tomato
1 teacup fresh curds
1/2 teaspoon garam masala
Method
1. Wash all the dals. Soak for 1 hour and then drain.
2.Heat the ghee. Add the cumin seeds and cook until they begin to crackle.
3. Add the onion and cook until light pink.
4. Now add all the dals and cook again for 4 to 5 minutes.
5. Add 1 litre of water and cook on a slow flame until soft.
6. Then add the coriander powder, chilli powder, turmeric powder and salt. Cover and cook until two thirds of the water has evaporated.
7. Mash the dals lightly.
8. Prepare the tempering by melting the butter, adding the tomato, curds and garam masala and cooking on a slow flame for 1 to 2 minutes.
9. Add to the cooked dals and stir for 3 to 4 minutes.
Sprinkle coriander on top and serve hot.
Recipe Source : Exciting Vegetarian Cooking
BUY NOW
http://www.tarladalal.com
Monday, January 29, 2007
All about Low Cholesterol Recipes
Over the past couple of decades there has been a growing concern about fats, high blood cholesterol levels and the diseases caused by it. I receive huge number of letters, e-mails from my fans and members asking one common question, ‘Has cholesterol got anything to do with heart disease - or any other disease? And even if it has, Tarlaji, will a change of diet be beneficial?
While some cholesterol is needed for good health, too much cholesterol in our blood can raise our risk of having a heart attack. Anyone can develop high blood cholesterol regardless of age or sex; there are some who can be genetically predisposed to high blood cholesterol. Thus it is important to keep a check on your cholesterol levels. As I always say “Earlier the Better”, taking early precautions like avoiding saturated fats and cholesterol rich foods, eating high fibre foods and exercising can help regulate your blood cholesterol levels.
This section of “Low Cholesterol Recipes” is for all those who want to start early and also for those who are already on a low cholesterol diet as they have high blood cholesterol levels or any other heart problem. …… delicious recipes are planned by strictly avoiding the use of fatty foods like butter, cheese, processed foods that increase blood cholesterol and sodium levels.
Happy and healthy cooking for your heart!
HARA BHARA SOYA TIKKIS
The goodness of soya, garlic and spinach is reinforced in these tikkis. Certain compounds in garlic inhibit cholesterol synthesis in the body, helping to maintain normal blood cholesterol levels. Serve hot with a fibre rich accompaniment like Carrot Garlic Chutney.
Cooking Time : 20 mins. Preparation Time : 10 mins. Makes 6 tikkis.
Ingredients
¼ cup soya granules, coarsely grinded
1 cup blanched and chopped spinach (palak)
¼ cup chopped coriander
1 teaspoon ginger-green chilli paste
½ teaspoon chopped garlic
2 tablespoons powdered roasted chana dal (daria)
2 tablespoons besan (Bengal gram) flour
Salt to taste
Other ingredients
1 teaspoon oil for cooking
To serve
Carrot Garlic Chutney
Method
1. Soak the soya granules in lukewarm water for ½ an hour. Squeeze out the water. Keep aside.
2. In a bowl, mix the soya granules with all the other ingredients. Sprinkle a little water and mix well.
3. Divide the mixture into 6 equal portions and shape them into flat tikkis (approx. 1½" in diameter).
4. Heat the oil in a non-stick pan and cook the tikkis on both sides till they are golden brown in colour.
Serve hot with Carrot Garlic Chutney.
Tips
VARIATION :PALAK METHI TIKKIS
½ cup of blanched and chopped spinach (palak) from the above recipe can be substituted with ½ cup of chopped fenugreek (methi) leaves.
Nutritive values per tikki :
Protein 4.4gm.
Cholesterol 0mg.
Carbohydrates 9.9gm.
Energy 85kcal.
Fat 3.1gm.
Fibre 0.7gm.
Recipe Source : Low Cholesterol Recipes
BUY NOW
While some cholesterol is needed for good health, too much cholesterol in our blood can raise our risk of having a heart attack. Anyone can develop high blood cholesterol regardless of age or sex; there are some who can be genetically predisposed to high blood cholesterol. Thus it is important to keep a check on your cholesterol levels. As I always say “Earlier the Better”, taking early precautions like avoiding saturated fats and cholesterol rich foods, eating high fibre foods and exercising can help regulate your blood cholesterol levels.
This section of “Low Cholesterol Recipes” is for all those who want to start early and also for those who are already on a low cholesterol diet as they have high blood cholesterol levels or any other heart problem. …… delicious recipes are planned by strictly avoiding the use of fatty foods like butter, cheese, processed foods that increase blood cholesterol and sodium levels.
Happy and healthy cooking for your heart!
HARA BHARA SOYA TIKKIS
The goodness of soya, garlic and spinach is reinforced in these tikkis. Certain compounds in garlic inhibit cholesterol synthesis in the body, helping to maintain normal blood cholesterol levels. Serve hot with a fibre rich accompaniment like Carrot Garlic Chutney.
Cooking Time : 20 mins. Preparation Time : 10 mins. Makes 6 tikkis.
Ingredients
¼ cup soya granules, coarsely grinded
1 cup blanched and chopped spinach (palak)
¼ cup chopped coriander
1 teaspoon ginger-green chilli paste
½ teaspoon chopped garlic
2 tablespoons powdered roasted chana dal (daria)
2 tablespoons besan (Bengal gram) flour
Salt to taste
Other ingredients
1 teaspoon oil for cooking
To serve
Carrot Garlic Chutney
Method
1. Soak the soya granules in lukewarm water for ½ an hour. Squeeze out the water. Keep aside.
2. In a bowl, mix the soya granules with all the other ingredients. Sprinkle a little water and mix well.
3. Divide the mixture into 6 equal portions and shape them into flat tikkis (approx. 1½" in diameter).
4. Heat the oil in a non-stick pan and cook the tikkis on both sides till they are golden brown in colour.
Serve hot with Carrot Garlic Chutney.
Tips
VARIATION :PALAK METHI TIKKIS
½ cup of blanched and chopped spinach (palak) from the above recipe can be substituted with ½ cup of chopped fenugreek (methi) leaves.
Nutritive values per tikki :
Protein 4.4gm.
Cholesterol 0mg.
Carbohydrates 9.9gm.
Energy 85kcal.
Fat 3.1gm.
Fibre 0.7gm.
Recipe Source : Low Cholesterol Recipes
BUY NOW
Tikkar, Rajasthani Paratha
TIKKAR
This unleavened maize and wheat flour bread is typical of Rajasthan. As the name suggests, tikkar is a dry, chewy bread. This texture is achieved by making a stiff dough. I have used oil to cook these rotis to make them crisper, but traditionally they are cooked without using any oil. Oil or ghee is smeared over the roti just before serving.This rustic bread complements all kinds of spicy pickles.Cooking Time : 20 mins. Preparation Time : 30 mins. Makes 8 rotis.
Ingredients
1 cup maize flour (makai ka atta)
1 cup whole wheat flour (gehun ka atta)
½ teaspoon ginger paste
1/2 onion, grated
1 teaspoon garlic, grated
2 tablespoons chopped coriander
1/2 teaspoon chopped green chillies
1 teaspoon chilli powder
2 tablespoons melted ghee
salt to taste
Other ingredients
ghee or oil for cooking
Method
1. Combine the maize flour, wheat flour and salt.
2. Add in the ghee and rub with your fingertips till the mixture resembles bread crumbs.
3. Knead into a stiff dough using water.
4. Cover the dough with a wet muslin cloth and leave aside for 20 minutes.
5. Add all the remaining ingredients and knead well.
6. Divide the dough in 8 equal portions.
7. Roll out each portion into a circle of 125 mm. (5") diameter or a triangle of 6 mm. (1/4") thickness.
8. Cook each roti on a hot tava (griddle) using a little ghee or oil, till both sides are golden brown.
Serve hot.
This unleavened maize and wheat flour bread is typical of Rajasthan. As the name suggests, tikkar is a dry, chewy bread. This texture is achieved by making a stiff dough. I have used oil to cook these rotis to make them crisper, but traditionally they are cooked without using any oil. Oil or ghee is smeared over the roti just before serving.This rustic bread complements all kinds of spicy pickles.Cooking Time : 20 mins. Preparation Time : 30 mins. Makes 8 rotis.
Ingredients
1 cup maize flour (makai ka atta)
1 cup whole wheat flour (gehun ka atta)
½ teaspoon ginger paste
1/2 onion, grated
1 teaspoon garlic, grated
2 tablespoons chopped coriander
1/2 teaspoon chopped green chillies
1 teaspoon chilli powder
2 tablespoons melted ghee
salt to taste
Other ingredients
ghee or oil for cooking
Method
1. Combine the maize flour, wheat flour and salt.
2. Add in the ghee and rub with your fingertips till the mixture resembles bread crumbs.
3. Knead into a stiff dough using water.
4. Cover the dough with a wet muslin cloth and leave aside for 20 minutes.
5. Add all the remaining ingredients and knead well.
6. Divide the dough in 8 equal portions.
7. Roll out each portion into a circle of 125 mm. (5") diameter or a triangle of 6 mm. (1/4") thickness.
8. Cook each roti on a hot tava (griddle) using a little ghee or oil, till both sides are golden brown.
Serve hot.
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