Oats Rotis and Microwaved Potatoes
On November 3, 2011 by Meghalee Das1) When you knead ata/whole wheat flour for making rotis or tortillas, pour an equal amount of oats to make the dough. No matter how appetising I tried to make it or how many recipies I try, oats taste yucky! If someone can give me a yummy recipe, sweet or savoury, I will be very grateful. Till then, if you want to include fibre in your diet, follow this tip. You can reduce the amount of oats a little, but I use equal amounts of flour and uncooked oat flakes. The rotis or parathas are soft and taste delicious!
2) A microwave tip for curries with potatoes: There are many Indian dishes which have diced potatoes in them, although the potato is not the star of the dish. So we lightly fry the potato and keep it aside, only to add it later with gobi/cauliflower or cabbage etc. Now the other vegetables cook pretty fast but you have to keep poking the potatoes to see if they are cooked or not, or cover the pan so that the steam cooks them fast.
Here is the tip: Before you start the curry by frying your onions, garlic, ginger and spices, put the diced potatoes with a little oil in the microwave on high. While you fry the onions etc, the potatoes will be simultaneously cooking. All you need to do is add them to the saucepan when your onions are done and fry them just a little to crisp the outer layer. It takes only a minute instead of 7-10 minutes you need usually and is a healthier option. After that you can add the other vegetables and the whole dish will take half the time to cook!
