Rotis & Subzis

 

Rotis and Subzis are a standard part of Indian meals—and we end up making them almost every day. However, sometimes we get into a routine and start making the same type of rotis and subzis, making meal times rather boring. Why do that, when there are umpteen varieties of rotis, and an even wider selection of subzis to choose from?

 

In this book, I take you on a jaunt into the world of rotis and subzis. The book is divided into several sections, to make sure that you can easily find what you want.

 

In the first section, I introduce a variety of rotis. I have purposely stayed away from the common ones, and covered only exotic varieties, which you might have thought are impossible to make at home with the simple utensils in your kitchen. You can discover how to make Naan using a simple pressure cooker! Or, you can explore innovative ideas such as Toasted Roti and Layered Chapattis. There is also a section on rich, fried rotis such as Aloo ki Puri.

 

In the section on subzis, I have covered several classes including Punjabi and Moghlai style subzis, such as Shahi Aloo, page and Hari Bhaji,  curries and koftas like French Beans in Coconut Gravy and Malai Kofta Curry and provincial recipes from various parts of India such as Tendli Cashewnut from Mangalore and Ganthia Subzi from Gujarat; not to forget novel recipes with a Western touch such as Baked Cabbage and Shahi Baked Paneer.

 

In the basic recipes section, I have also provided the recipes to make four of the most common gravies – Makhni, Kadai, Green and White. You can use this as basic guidance, combine with various vegetables, and come up with your own interesting creations.

 

By now you would have realised that nothing is impossible in the kitchen! With a bit of know-how and a lot of creativity, you can conjure up an unlimited variety of rotis and subzis. So, go ahead, experiment and treat your family to delectable meals that they will look forward to everyday.

 I have made this an interactive eBook where each recipe has a lovely image and each ingredient is mapped to a glossary term so that you are never lost. There are a few recipes with video links. 

Happy cooking!

Tarla Dalal