SuvaiArusuvai - Veg Recipes of India

Ingredients: Cabbage - 1/4 kg Carrot - 2 nos Onion - 1 big Potato - 1 Beans - 50 gms Coriander leaves - 1/2 cup Green Chilly - 2 nos salt to taste Oil - 2 tbsp Cumin powder - 1/2 tsp Garam masala - 1 tsp Chappatis - 6 nos Butter - 1/2 cup Method: Make soft thin chppatis. Grate carrot, cut cabbage into thn strips. Dice potatoes and beans into small cubes. Chop onions finely. Chop coriander leaves finely. Slit green chillies. In a pan add oil and when hot add onions. When the onions turn glassy add the green chillies, vegetables and mix well. Add 1/2 cup of water to it and cover and cook for about 5 mins. When the water is obsorbed completely add salt, pepper powder and garam masala and mix well. Add the chopped coriander leves to it and mix well. In a plate place one chappati and spread 1 tbsp of butter to it. Take 2 tbsp of the vegetable masala and spread on the butter side thickly. Roll the chappatis tightly. This makes a great lunch box recipe.

Ingredients: Wheat flour - 4 cups Salt to taste Ghee - 2 tbsp Water - 3 cups How to make soft dough: Put the flour in the large bowl. Add salt and ghee to it and mix well. Make a well in the middle and pour 2 cups of water to it. Mix the flour and water by rotating it from centre to the outside of the bowl till all the flour is moist and becomes rough and scrambled. Sprinkle a little water and sart mixing it to a non sticky dough. The dough knead to be elastic and smooth. How to test the dough: Press it with the tip of the finger and it have to spring back, then it is of the right consistency. How to make soft chappatis: Rest the dough for half an hour by covering it with a wet towel. Make lemon sized balls and roll it into thin rounds. Heat a tawa and place one chappati in it. Reduce the flame and keep turning the chappati in rounds, when it starts fluffing up turn it to the other side and heat it again. Remove from the flame when done. How to store the excess chappati