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Rotis & Subzis
Rotis and Subzis are a standard part of Indian meals—and we end up making them almost every day. Rotis are generally made of staples like wheat, jowar, bajra or rice flour, whichever is commonly available in each region. Nowadays, with the widespread availability of all kinds of ingredients in supermarkets, it is possible to make any type of roti, with any flour, in any part of the country. No longer do Punjabis have to stick to wheat flour chappatis or Rajasthanis have to be satisfied with jowar or bajra. You can make a healthy combination of flours and cook them in several traditional as well as innovative ways to make everyday fare like chappatis and stuffed parathas, or party perfect offerings like double-decker parathas and puran poli.
Each recipe in this book has an image and every ingredient has a detailed glossary link to make it easy for any one to follow the recipe. Some of the recipes do have video links too.
Subzis are an even more delightful part of the meal, because then induce variety in taste, aroma and looks. Put together different combinations of vegetables and dals, throw in varied masalas, and cook using methods new and old, to come up with lip-smacking delights that are a perfect match for your rotis. Again, the culture, climate and crop of every region dictate the everyday meal, but since most veggies and spices are available across the country these days, everybody is welcome to try any recipe that catches their fancy any day they feel like it.
That said, despite the large palette of traditional rotis and subzis and the even larger spread possible with a little experimentation, we often get into a rut of a routine and start making the same type of rotis and subzis too often, 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 an interesting journey into the world of Rotis and Subzis. The book is divided into several sections, to make sure that you can easily find your way through it.
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 will love the enticing flavour and colourful presentation of delightful rotis like the Carrot and Coriander Roti and the Hariyali Roti. The second section is on Parathas and Naan. You can discover how to make Naan, without an elaborate tandoor setup, using the humble tava that’s there in every kitchen! There is also a section on rich, fried rotis such as Aloo ki Puri.
The variety of subzis is even larger. In this book, we have covered a representative selection of subzis, spread across three sections: Punjabi and Moghlai Style Subzis, Curries and Koftas, and Provincial Style Subzis. While Punjabi and Moghlai subzis speak of a rich lifestyle with luscious meals, the curries and koftas focus more on varied veggies and base-styles. In the provincial recipes section, I take you through some of the classic cooking styles of India.
Relish the luxurious Shahi Aloo and Hari Bhaji on special days, and bring variety into everyday meals with curries like French Beans in Coconut Gravy and Drumstick Vegetable Curry. Try your hand at the treasures of other communities, with delightful dishes such as Tendli Cashewnut, from Mangalore and Ganthia Subzi, from Gujarat.
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.
Each recipe in this book has an image and every ingredient has a detailed glossary link to make it easy for any one to follow the recipe. Some of the recipes do have video links too.
Subzis are an even more delightful part of the meal, because then induce variety in taste, aroma and looks. Put together different combinations of vegetables and dals, throw in varied masalas, and cook using methods new and old, to come up with lip-smacking delights that are a perfect match for your rotis. Again, the culture, climate and crop of every region dictate the everyday meal, but since most veggies and spices are available across the country these days, everybody is welcome to try any recipe that catches their fancy any day they feel like it.
That said, despite the large palette of traditional rotis and subzis and the even larger spread possible with a little experimentation, we often get into a rut of a routine and start making the same type of rotis and subzis too often, 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 an interesting journey into the world of Rotis and Subzis. The book is divided into several sections, to make sure that you can easily find your way through it.
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 will love the enticing flavour and colourful presentation of delightful rotis like the Carrot and Coriander Roti and the Hariyali Roti. The second section is on Parathas and Naan. You can discover how to make Naan, without an elaborate tandoor setup, using the humble tava that’s there in every kitchen! There is also a section on rich, fried rotis such as Aloo ki Puri.
The variety of subzis is even larger. In this book, we have covered a representative selection of subzis, spread across three sections: Punjabi and Moghlai Style Subzis, Curries and Koftas, and Provincial Style Subzis. While Punjabi and Moghlai subzis speak of a rich lifestyle with luscious meals, the curries and koftas focus more on varied veggies and base-styles. In the provincial recipes section, I take you through some of the classic cooking styles of India.
Relish the luxurious Shahi Aloo and Hari Bhaji on special days, and bring variety into everyday meals with curries like French Beans in Coconut Gravy and Drumstick Vegetable Curry. Try your hand at the treasures of other communities, with delightful dishes such as Tendli Cashewnut, from Mangalore and Ganthia Subzi, from Gujarat.
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.
72 pages, Kindle Edition
First published March 11, 2014
4 people are currently reading
25 people want to read
About the author
Tarla Dalal
159 books13 followersMs. Tarla Dalal is India's best - selling cookery author since over 3 decades. She has written a total of 100 titles, several of which have been translated in various languages like Hindi, Gujrati, Marathi, Bengali and even Dutch and Russian! The total sales of her cookery books exceed 4.5 million copies.
In addition to writing cookbooks, Ms. Tarla Dalal also has a major web presence in the form of tarladalal.com, the largest and the most comprehensive Indian cookery website on the Internet. There are 2,50,000 members on Tarladalal.com.
Born in Pune. Indian Mrs. Dalal moved to Bombay after her marriage. In 1966, she started cookery classes form her residence. Her classes become a phenomenal success with a long waiting list of students wanting to join them. At one time, it was said 'If you want to get your daughter married, send her to Ms. Dalal's Classes'. This was because students attained guaranteed cookery expertise after attending her classes.
It was during this period that she began to compile her own recipes and also modified recipes from other cuisine's like Italian, Chinese, French, Thai, Mexican etc.which were predominantly non- vegetarian to vegetarian recipes. The Khaleej Times, Dubai quoted that "she has streamlined the eating habits in India". She has done cookery demonstrations in large parts of India and many major cities of the world such as Tokyo, Jakarta, Honkong, Singapore, Brussels Antwerp, Lisbon, Zurich, Nairobi, London, Toronto, New York etc. and now does cookery demonstrations to raise funds for various charities.
According to IndiaToday India's leading news analysis magazine, Ms. Dalal has sold the maximum number of books in any field as compared to any other Indian author and at a conservative estimate, her recipes have been tried in over 20 million Indian homes a chart bursting figure that would be the envy of pop stars and politicians.
Ms. Tarla Dalal writes a large number of cookery columns for various publications, newspapers and magazines.Indian Express, Dainik Jagaran, Manorama, Mid-Day, Femina, Afternoon, Loksatta, Lokprabha, The Telegraph (Calcutta), Malayala Manorama, Abhiyan, Stree etc. have carried her cookery columns. Her recipes heve been extensively covered by the electronic media including various TV stations/channels. She has participated in numerous cookery programmes on TV, Radio and had her own cookery show "Cook it Up with Tarla Dalal" on Sony Entertainment Television for 5 years.
In addition to writing cookbooks, Ms. Tarla Dalal also has a major web presence in the form of tarladalal.com, the largest and the most comprehensive Indian cookery website on the Internet. There are 2,50,000 members on Tarladalal.com.
Born in Pune. Indian Mrs. Dalal moved to Bombay after her marriage. In 1966, she started cookery classes form her residence. Her classes become a phenomenal success with a long waiting list of students wanting to join them. At one time, it was said 'If you want to get your daughter married, send her to Ms. Dalal's Classes'. This was because students attained guaranteed cookery expertise after attending her classes.
It was during this period that she began to compile her own recipes and also modified recipes from other cuisine's like Italian, Chinese, French, Thai, Mexican etc.which were predominantly non- vegetarian to vegetarian recipes. The Khaleej Times, Dubai quoted that "she has streamlined the eating habits in India". She has done cookery demonstrations in large parts of India and many major cities of the world such as Tokyo, Jakarta, Honkong, Singapore, Brussels Antwerp, Lisbon, Zurich, Nairobi, London, Toronto, New York etc. and now does cookery demonstrations to raise funds for various charities.
According to IndiaToday India's leading news analysis magazine, Ms. Dalal has sold the maximum number of books in any field as compared to any other Indian author and at a conservative estimate, her recipes have been tried in over 20 million Indian homes a chart bursting figure that would be the envy of pop stars and politicians.
Ms. Tarla Dalal writes a large number of cookery columns for various publications, newspapers and magazines.Indian Express, Dainik Jagaran, Manorama, Mid-Day, Femina, Afternoon, Loksatta, Lokprabha, The Telegraph (Calcutta), Malayala Manorama, Abhiyan, Stree etc. have carried her cookery columns. Her recipes heve been extensively covered by the electronic media including various TV stations/channels. She has participated in numerous cookery programmes on TV, Radio and had her own cookery show "Cook it Up with Tarla Dalal" on Sony Entertainment Television for 5 years.
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