TIP OF THE WEEK

To ensure that your pasta absorbs the flavour of the sauce, toss the cooked pasta immediately after draining the water. Cooked pasta absorbs flavour best when hot. 

Chappati Rolls

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Ingredients

  • 1 carrot
  • 5 french beans
  • 1/4 cup boiled peas
  • 1 capsicum
  • 1 large floret of cauliflower
  • 1/2 cup cabbage washed & shredded
  • 1/4 tsp. garlic paste (or 5 flakes crushed)
  • 1/4 tsp. ginger paste (or 1/2″ piece grated)
  • 1/2 tsp. lemon juice
  • 1/2 tsp. soya sauce
  • 1/2 tsp. tomato ketchup
  • Salt to taste
  • 1 tbsp. Oil

Method

  • Clean and chop the vegetables into thin slivers.
  • Chop green chillies finely
  • Heat oil in a nonstick pan; add garlic, ginger and stir.
  • Add all other vegetables, stirfry on high till veggies are tender.
  • Add soya, tomato sauces, lemon juice, salt, sugar, stir.
  • Divide filling into 6 portions.
  • Put filling in half portion of chappati and spread evenly.
  • Sprinkle some cheese and fold the empty half portion over; press together to seal.
  • Arrange them in a shallow ovenproof dish
  • Sprinkle cheese and sauce and heat on tava for 10 minutes.

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