Kathi Rolls ~ Indian Flat Bread Rolls with vegetables and cottage cheese

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 5 to 6

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Ingredients:
For the Flat bread / Roti:
Wheat flour - 2 cups
Skim milk - 1/2 cup
Salt - to taste
Oil - 2 tsp

For the filling:
Paneer- 1 cup
Onion - 1 large
Green pepper - 1
Red pepper - 1
Tomato - 1
Kitchen king masala - 1 Tbsp
Chat masala - 1/2 Tbsp
Red chili powder - 1 tsp
Amchur / Mango powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 2 tsp

For the chutney:
Fresh coriander / cilantro - 1/2 cup
Plain Yogurt / curd - 1 cup
Green chili - 1
Ginger - 1 inch piece
Salt - to taste

For the topping:
Shredded green cabbage, purple cabbage, carrots and thin strips of cucumber.  Toss with some chat masala and keep it aside.

Method:

1. Combine all the ingredient for the flat bread / roti,  knead into soft dough.  Cover and rest for 15 minutes.
2. Cut all the vegetables into thin strips.
3. Heat oil in a skillet. Add the onion and saute for 2 minutes.
4. Add the tomatoes and saute for a minute.  Add the green and red peppers and mix thoroughly and cook for 2 minutes.
5. Add  paneer, all the masala powders and salt. Saute over high heat for 5 minutes.  Cook till dry and set it aside.
6. Combine all the ingredients for the chutney and blend until smooth.
7. Divide the dough into 10 equal portions.
8. Roll the dough into a thin roti / flat bread.  
9. Cook the rolled out rotis on hot skillet.  Slightly brown of both sides.  Make all the dough portions and keep the rotis covered.

Assembling the rolls:
Spread some green chutney on one roti.  Place some paneer mixture in the center.  Top it with some cabbage, cucumber and carrot salad.  Drizzle some more chutney.  Roll it like a burrito and cover the bottom portion with a piece of foil or wrapper.
Serve.

Vegetable Jalfrezi

Ingredients:
Cauliflower - 1, cut into small florets
Onion - 1
Carrot - 4
Green Pepper - 2
Green peas - 1/2 cup (fresh or frozen)
Tomato - 1 de-seeded and cut into big pieces
Ginger-Garlic Paste - 2 tsp
Tomato Sauce - 8oz
Coriander Powder - 2 tsp (Dry roast 2 TBSP coriander seeds until golden brown and grind to a fine powder)
Garam Masala Powder - 1 tsp
Turmeric Powder - 1 tsp
Lemon Juice - 2 tsp
Salt - to taste
Oil - 2 TBSP

Method:

1. Cut onion and green peppers into big chunks.  Cut the carrots into long thin strips.
2. Steam cook the cauliflower and carrots for five minutes and set it aside.
3. Heat oil in pan and add the onion.  Fry for 2 minutes.  Add the ginger-garlic paste and cook for another minute.
4. Add the tomato sauce and cook until the oil separates.
5. Add the green peppers and peas and cook for 2 minutes.
6. Add the steamed vegetables, turmeric powder, coriander powder, garam masala powder and salt.
7. Mix well and cook until just tender.  Do not over cook the vegetable.  
8. If the curry is too dry, sprinkle little water over the vegetables and let it cook.
9. Add the tomato and lemon juice and mix well.  Cook for a minute and remove from heat.
10. Serve hot with chapati or naan.

Vegetable Kurma without Onion and Garlic

Ingredients:

Mixed vegetables - 2 cups
(Potatoes, Carrots, Peas, Cauliflower, Corn)
Plum Tomatoes - 2 (chopped into medium pieces)
Coconut Milk (Light or Regular) - 1 Can
Salt - to taste
Fresh Coriander - for garnish

To grind:
Poppy Seeds (Khus Khus) - 1 tsp
Fennel Seeds - 1 tsp
Cashews - 5
Cinnamon stick - 1/2 inch piece
Clove - 2
Cardamom - 1
Ginger - 1/2 inch piece
Green Chillies - 5
Fresh Coriander - 2 tsp

Method:

1. Soak Poppy Seeds and Cashews in hot water for 10 - 15 minutes.
2. Grind all the ingredients listed under the to grind list along with the soaked poppy seeds and cashews into a fine paste.
3. Cut Potatoes, Carrots and Cauliflower into small cubes and boil along with peas and Corn until tender.
4. Add the ground paste and salt to the boiled vegetables.
5. Let it boil for 7-8 minutes.
6. Now add the coconut milk and the chopped tomatoes and cook on a low flame for another 5 minutes.
7. Remove from the stove and garnish with fresh coriander.