When packing a lunch box, rotis / rice is undoubtedly the first choice for Indians. We are so used to it that probably the idea of a roti / rice sounds hassle free for us while the rest of the world may find it a tedious or daunting task. :) Probably the various combinations one can create while preparing rice dishes / rotis make them more interesting and appealing to both cooks and picky eaters.
For today's "lunch box" idea in blogging marathon # 10, I have avocado rotis and a quick and simple curry prepared with bottle gourd. Check what other marathoners are cooking here.
I have been making these avocado rotis for years now and sometimes I use it in combination with other veggies too. Today's post is similar to the soy flour - avocado ones that I posted earlier. The addition of avocado to atta result in rotis that stay softer for longer.
Ingredients needed for about a dozen rotis:
2 cups wheat flour / atta
1 avocado - peeled, seed removed and mashed
Salt to taste
Oil to toast the rotis
Making rotis:
* Combine all the ingredients except oil in a mixing bowl. Add water and prepare a firm, pliable dough. Knead it for a couple of minutes and allow it to rest for an hour or more.
* Divide the dough into 10 - 12 portions. Shape each of them into a ball. Take one dough ball, flatten it on your palm and roll into a thin circle of about 6 - 7 inches diametered one. Or you can roll out into 3 inch diametered one and add a few drops of oil on the rolled out circle. Fold into half and again half to form a triangle. Then roll out thinly. Use flour if needed for dusting.
Keep the rest of the dough covered while you are working on one portion.
* Heat a shallow pan / tawa and toast the rolled out dough circle / triangle flipping in between and adding 1/4 tsp along the edges. Toast until it appears cooked and there are brown spots on either side.
* Repeat the same with the remaining dough.
This sorakaya koora / lauki subzi is a very simple preparation that goes well with rotis.
Ingredients:
For tadka:
3 -4 tsp oil, 1 tsp chanadal / Bengal gram, 1 tsp cumin seeds, 1 tsp mustard seeds, 1/8 tsp turmeric powder, few curry leaves
2 onions - chopped
2 tomatoes - chopped
1 bottle gourd / lauki - peeled, quartered, seeds removed and cubed (about 2 cups)
Salt to taste
Red Chili powder - 1/2 tsp (or to taste)
Method:
Heat oil in a pan and add the tadka ingredients. When chana dal starts to turn red and mustard seeds start to pop, add onion. Fry on low flame until translucent and then add tomatoes. Cook until mushy and add lauki. Add water if needed and cook until lauki is done. Add salt, sambhar powder and chilli powder as needed. You can totally omit the chili powder and use only sambhar powder as much as you prefer. Cook for a couple of minutes more and turn off the stove. Garnish with cilantro.
Note:
If you are not preparing the rotis after resting period then the dough can be refrigerated for a maximum of two days. When you want to use it, just cover and zap it in the microwave for about 20 - 30 seconds and use it immediately.
