medicinal herbs used for tambli.

Tambli from herbs.
There about 79 herbs that can be used. I shall try to put in as many as I can.
Morus alba –
Known as ambaara soppu or hippo nerale in Kannada.
Prepared using procedure 2
Used in folk medicine to overcome increased acid levels, bile levels, body itch and eruptions.
Sesbania grandiflora
Kannada name agase
Sanskrit name agastya
Procedure 2 to prepare
This is a sama datu or balancing component. It can be used by all prakriti individuals. As its nutritive value is high it can be used by all age groups at all seasons.
Ficus glomerata:
Kannada attikudi
Sanskrit audumbara
Method procedure 2
This is a cooling ingredient hence people of kapha prakriti need to use it carefully. Those who suffer from running nose or a cold due to extreme heat can do well with this. Infact this is recommended for heat induced bowel irritation.
Spandias pinnata
Kannada amte
Sanskrit amaatrak
Preparation method procedure 2 and 3
This is an ushna padartha, or heat inductive, here heat is the reference not to body temperature but acid level. So people with tendency to bile increase or acidity should avoid it. This is best taken in during the summer. Particularly to people prone to vata.
Folk medicine uses it to control jaundice and stomach cramps.
Tinspora cordifolia
Kannada amrita balli
Sanskrit gaduchi/amrit
Preparation method procedure 2
This is tridoshic and keeps all three vata-pitta-kapha in order. But is essentially cooling. This is very good for a cold with body ache (flu) this also regulates bile levels; it is helpful in dysmenorrheal conditions. And also a very good anti diabetic.
Folk medicine uses it as post partum medication to increase lactation. And placental clearance. This has greater medicinal value if the creeper is ascending a sandal wood tree. (Incidentally sandalwood is saprophytic in its infancy)
Emelia semchifolia
Kannada ili kivi
Sanskrit mooshika parna
Preparation method procedure 2
Ayurvedically it is purgative, antibiotic, and can be used once a week. It is not advisable to use it in summer. It helps in digestion.
Folk medicine uses it as curative for indigestion, anemia, and as post partum diet.
Allium cepa
Kannada erulli soppu
Sanskrit pallunda
Preparation method procedure 2
Ayurvedically this is cooling. This is excellent in increased blood bilirubbin levels. It is excellent in people who find it difficult to withstand heat. It is extremely useful in all gasteroentric problems.
Folk medicine uses it as a curative for dry cough
Garcinia cambogia
Kannada uppage
Preparation method procedure 2
Ayurvedically it handles bile and acidity manifested symptoms.
Folk medicine uses it to treat headache, indigestion.
Centella Asiatic
Kannada ondalaga
Sanskrit mandukaparna
Preparation method procedure 1 and 2
Ayurvedically cooling, energizing helps in controlling flatulence, particularly in the elderly. It can be given to children during summer and rains at night.
Folk medicine used this for detoxification of the circulatory system, heat induced stomach burns.
It is best if picked from the fields.
Citrus reticulate
Kannada kanchi
Method of preparation procedure 2
Ayurvedically this is heat producing and reduces pittah component. But if used persistently might increase the pittah. It is best if picked immediately after chaturthi. And very useful for middle aged. It reduces phlegmatic irritation. But not very advisable for the elderly.
Folk medicine uses it as a digestive.
Cassia fistula
Kannada kake soppu
Sanskrit argvada
Method of preparation procedure 2
Ayurvedically reduces vata, anti pyretic, anti-inflammatory. Reduces internal heat, useful in summer and rains. Particularly in the elderly helps to relieve constipation.
Folk medicine uses this as curative for constipation. Absolutely contraindicated for people with a tendency for diarrhea.
Crossandra undulacfolia
Kannada abballige
Method procedure 2
Folk medicine uses it cure oral ulcer.
Commelina bengalensis
Kannada kannikudi
Method procedure 2
Folk medicine considers this very nutritious and energizing.
Murray koenigi
Kannada kari bevu
Sanskrit krishnaniba
Ayurvedically this is a samadatu. It is an excellent detoxifying agent. Help full in managing skin and renal disorders. Particularly renal stones.
Folk medicine uses this curative for anemia
,

Tambli – continued.

Procedure—2
The herbs are freshly picked, washed and roasted.
This is now ground to a fine paste with coconut, and pepper.
To this salt and 3 cups of buttermilk is added.
In a wok heat 1-2tsp of ghee/coconut oil, add mustard, when it spurts add jeera, chilli pods, asafetida, and curry leaves.
Procedure – 3
A larger wok or Kadai is used here.
The herbs are picked cleaned, roasted.
Ground with coconut scraping and peppercorn
In a wok, heat ghee/coconut oil, add mustard seeds, when it begins to spurt add jeera, asafetida and curry leaves, add 2 ½ cups of water salt, a little jaggery and bring to a boil. Turn of f the flame. To this add the ground paste and let it cool.
When these cools add the either ½ cup soured curd or butter milk. – In some communities this is called as paldya.
This is excellent post-partum diet.
Procedure –4.
The herbs and pepper and coconut scrapings are ground to paste.
In wok heat 2tsp ghee/coconut oil, add mustard, when it begins to spurt add jeera, dry chilli pod, asafetida and curry leaves, to this add 4 cups of water, salt and jaggery and the ground mixture, boil till the volume reduces to 2 cups now add a cup of buttermilk.
Note:
All the above mentioned proportions are for a family of 4-5 adults.
Though these days green chillies are substituted for pepper, by and large pepper is used as green chillies is considered ushna – prakriti.

Tambli -Recipe

. Though the ingredients or method of making is not very variable, there is something about the person who makes it brings in the variety in taste, what I’m trying to say is the taste cannot be standardized.
Usually women of my community use herbs, peels, seeds, gourds, and roots as the flavoring agent in a Tambli, along with base of coconut scarping, jeera, mustard, garlic is optional.
All these ingredients help in digestion. There times when people add jaggery to give a hint of sweetness. Particularly if the curd is used is sour.
method 1:
ingrediants
1 fist full of herb picked fresh.
8-10 pepper seeds.
½ cup coconut scraping.
3 cups of buttermilk (roughly about 300ml)
Salt to taste
Mustard –jeera –dry chilies for seasoning.
procedure
The herbs pepper and coconut are ground to a fine paste.
To this salt and 3 cups of butter milk is added, mix to get a even consistency
In a wok heat 2tsp of coconut oil( or any other) add mustard, when the mustard spurts add in jeera seeds, dry chili pods. And asafetida
Curry leaves and garlic are optional.

Tambli

Is self reliance a myth?
Once upon a time from the villages came milk, fruits, vegetables, flowers, condiments and clothes to town. So did the theater. This was the time when we prospered naturally, and we only optimized natural wealth. We may not have been very literate, but we were definitely more educated and better employed. The weekly village market being the super sale at the mall
Small stuff like coriander leaves, kadipatta, or pudina we run to town.
One wonders where the green, prosperous, self reliant country has vanished. – Logical answer is it has become the garbage dump for the so called developed countries.
With education turning its focus to degrees, and literacy only we have a vacuum. The wealth has gone wasted, health destroyed. All proposals and plans of rural development only push the farmer into greater debts. Making us more and more dependent.
Local eating habits are another causality, to the urbanization, and globalization bringing with it imbalance in nutrition. The Kadai, cuisine an art, well that’s for my next exploration. Today I have been wondering about a dish that has almost vanished from the Udupi cuisine, called Tambli.
Luckily for me my father Dr.Srinivasa Rao P.N. knew lot of people and being from a rural background, he was very much into our ethnic lifestyle. One of his friends Sri.Purushotam Rao .M. from Sagar actually gifted this book to me through him. It was all about our traditional cuisine, not the shetty-udupi hotel kind but rural Malnad-Tulunad kinds. The information he had collected was so interesting that I decided to share it with all my friends here.
This was so popular that we have a saying “unnokondu tambli – hoddukollodakkondu kambli” the tradition thambuhuli has got corrupted to tambli. Thambuhuli in itself being the colloquial version of tampu huli or cooling sour liquid. Equating this to the ayurveda point of view, this may not be very right, in terms of dosha classification i.e. we cannot randomly call it shita from the rural vocabulary point of view this could be thampu(cool) because since it feels cool after consuming it or because it is not boiled.
Tambli’s are made out of herbs, seeds, vegetables, kernels’, these were seasonal and sometimes even therapeutic. This Local knowledge bank has been eroded.
With each village dying out we are loosing tremendous knowledge and experience. They might not yet be documented and published in the world journals, but they are they for us to ensure that we could take them to the world platform.
As my humble contribution to a movement trying to revive the ethnic knowledge and lifestyle of Malnaad-tulunaad, I’m sharing this. Sri Purshotham Rao, heralds the Tambli as out reviving spirit, as it is a unique dish of Malnaad-tulnaad region.
For those who are interested in Rural Revival and Rehabilitation. Any information, guidance can be got through
Sanjivana krishi shamshodhana prathishtana
Jambani grama,barooru post
Sagar—577431
Shivamogga.
Krishi prayoga parivara
Krishi nivaasa, karuvalli post
Thirthalli shivamogga.-577432
Ps: Lakshmi madam, and Shailaja, consider yourself tagged, I’m sure you will something on this.

Hirekayi-tomato gojju

.2 llarge potatoes
2 medium heerkayi /ridge gourd
2 medium tomatoes,
3 green chilies.
2tbsp. scrapped coconut.
Salt to taste
Seasoning.
Mustard
Coconut oil
Red chillies
Hing.
Kadipatta
Method
All the vegetables are cooked in a cooled.
green chillies and scrapped coconut and added to this with salt and mashed well.In a wok 2 tsp oil is warmed, and 2 tsps of mustard is dropped when the mustard pops add 1 tsp of urad dal, 2 broken red chilies, turn the flame off, add hing and karipath, our over the vegetable mixture

Batata gojju.

ingredients.
2 boiled potatpes,
4 green chillies, finely chopped
1 tbsp. tamarind water
1 tbsp. scrapped coconut.
jaggery to taste
salt to taste
water quantity sufficient.
seasoning
1 tsp. coconut oil
2 tsps. mustard
1tsp.urad dal
2 dried red chillies
pinch of hing
curry leaves.

method

in warm water, dissolve salt, tamarind water, jaggery. mash in potatoes, coconut scraping and green chillies.

seasoning is done by heating oil in a wok, add, mustard seeds, then the urad dal when the mustard spurts add red chillies and take off the flame, now add hind and curry leaves.

nirulli gojju

ingredients,
5 onions finely chopped.
2tsps tamarind water
2 tsp red chilli power/green chillies 4
jaggery to taste
salt to taste
2 tbsp. of scraped coconut
2 tsps. of coconut oil.

method

mix all the ingrediants well with your hands. garnish with coriander leaves.

• this goes well as a side dish to dosa
• this combination is also good mixture to stuff brinjals.

Nirulli gojju.

badane kayi barta.

ingredients:
1 large brinjal
2 onions finely chopped.
2 tomatoes finely diced.
1 tsp garam masala
2 tsp red chilli powder.
salt to taste
chopped coriander
oil for shallow frying.

method

• roast the brinjal well on a direct flame, or in a cinder.
• Peel and mash
• in a wok heat oil, add half the onion, till it begins to brown,
• now add garam masala,red chillie powder, and diced tomato.
• finally add salt and mashed brinjal.
• garnish with onion and coriander leaves.

Badane gojju

Ingredients.
One large brinjal
4 green chillies
1 tbs. tamarind water,
1 finely chopped onion
Salt to taste.
1tsp. coconut oil
Mustard and hing for seasoning.
1 tsp. grated coconut.
Method:
• Roast the brinjal well, on direct flame.
• Keep it closed for about half an hour,
• Peel and mash it, add green chillies, tamarind juice, salt and finely chopped onion and mix well.
• In a wok, heat the oil, add the mustard, when it crackles add the hing(asafoetida)
• Garnish with grated coconut.

Badane gojju

Ingredients.
One large brinjal
4 green chillies
1 tbs. tamarind water,
1 finely chopped onion
Salt to taste.
1tsp. coconut oil
Mustard and hing for seasoning.
1 tsp. grated coconut.
Method:
• Roast the brinjal well, on direct flame.
• Keep it closed for about half an hour,
• Peel and mash it, add green chillies, tamarind juice, salt and finely chopped onion and mix well.
• In a wok, heat the oil, add the mustard, when it crackles add the hing(asafoetida)
• Garnish with grated coconut.

Shunti chutney.( ginger chutney

)
Ingredients
½ coconuts,
½ to 1” ginger.
4 green chillies.
1 tsp. jeera.
3 pepper corn,
lime sized tamarind
salt to taste.
Method: wet grind all the ingredients with minimum water.

Garlic chutney

ingrediants
2 large garlic peeled.
1/2 coconut
6 red chillies dry roased.
a lime sized tamarind
salt to taste.
method:

• roast the garlic till brown.
• with minimum water grind coconut, salt, redchillies, and tamrind to a coarse paste.
• now add the the garlic and grind to a fine paste.

if this mixture is ground dry then it can be stored.

the dry mixture is also helpful as stuffing for katchories.

in absolute emergencies it can be used as a base for curries.

Daal chutney

¼ cup chana daal
¼ cup urad daal
½ coconut grated
2 large onions sliced.
Salt to taste
Lime size tamarind juice extract
6-8 red chillies dry roasted.
Fry the daals with a little oil, add the onions and sauté now add the coconut, tamarind pulp, red chillies and salt. Grind to paste.

Mosaru gojju

.This is a curd based dish usually goes well with various kinds of masala rice.
200 gms, moong sprouted
½ curd
1 onion chopped (optional)
2 green chillies.
Season with:
2 tsp. coconut oil,
Mustard seeds
Asafoetida
Bay leaves.
Method:
• In a bowl beat curds with salt to taste.
• Add the sprouted moong and chopped onions.
• In wok take 2 tsps of coconut oil(you can use other oil too.)
• When it gets hot, add mustard seeds when the mustard seed spurts add green chillies--turn of the flame now add bay leaves and asafoetida pour these over the curd mixture.
ps:boondi, cucumber, beetroot, boiled potatoes, boiled red pumpkin cas also be used.

Batata gojju

3 large potatoes,
3 large onions
¼ cup tamarind water/3 tomatoes.
3 tsps red chilli powder
salt to taste.
Method
Boil the potatoes cut into large pieces
Dice the onion into 6 pieces each.
If using tomatoes cut it fine/puree.
In a wok heat some oil, add mustard seeds and let it sputter, now add onions and fry a while
Add tamarind water/tomato when it boils a bit
add salt, and red chilli powder
now add diced potato cook a while.
Ps: this recipe can be cooked with beetroot, cauliflower and okra too.

Masoori sooka.

½ masoor dhal.
2 tomatoes finely chopped.
2 onions finely diced.
1 tps. Grated ginger
1tps. Grated garlic
3 green chillies finely diced.
1 tbsp. cream.
Method:
Cook all the ingredients in a cooker with minimum water.
When cooked add salt to taste.
In wok heat a tsp. of ghee, add jeera(cumin) when the jeera sputters add the cooked mixture.
Beat in the cream.
Dress with coriander leaves.

Baida parota.

2 cups wheat flour
2 tsps salt
4 hard boiled eggs mashed.
2 tsps ghee/oil
½ pepper
1 tsp coriander leaves.
Water to knead.
Method:
Sift the flour and salt. Add water and knead to a pliable dough.
Keep aside for 20mnts. After wrapping in a wet cloth
To the mashed boiled egg, add coriander leaves and pepper
Divide the kneaded dough into 8 portions.
Roll to small discs. Place 1-2 tsps of egg mixture, close
Roll into thin rotis and roast on a hot skillet greasing both sides with ghee.

Cauliflower parota.

4 cups wheat flour
225 gms cauliflower
2 finely chopped onions
1 diced green chillies
2 tsp.lemon juice
½ ‘ ginger grated
2 tsp. oil
warm water
2sp.slat.
ghee.
Method:
Knead flour,oil and 1stsp salt with warm water to make a plable dough. Keep aside for 20 mnts.
Clean and grate cauliflower blanch it.
Add coriander leaves, salt, ginger, divide to 12 portions.
Divide the kneaded dough into 12 portions.
Roll out to palm sized discs and then fill it with cauliflower mixture.
Roll it out into thin discs,
Roast on a preheated skillet after brushing with ghee on either sides.

Akki roti.

1 ½ cup rice flour.
8 pods garlic
1 green chillies.
1” ginger root.
3 tbs curd
1 tsp.salt.
method
· Grind green chillies, garlic ginger to a coarse paste
· Add 2tsps. Of oil, and mix in the flour.
· To this mixture add 3tbs of curd and mix to a stiff dough adding water if required.
· Divide to 6 portions. And pat to disc shapes.
· On grease a skillet and heat, roast the patted discs on it till brown.
Can be served with butter, and wet chutney.

Ragi roti.

Ingrediants.
250 gms, ragi flour.
2 tsps salt.
Method.
Bring water to a boil about 1:1 in volume with the flour.
Add salt and flour, keep covered for about 10mnts.
Knead to pliable dough
Divide to convenient portions, roll out to thin disks and roast on a skillet.
Or dry roast, one surface on the skillet and toss to direct flame for the other side.
Ps: the rolled out roti should be pressed on the skillet with a damp cloth.

Masala batura

1 cup wheat flour
1 cup Maida
3 tsp. curd
1 tsp. ghee
1tsp.cooking soda
1 tsp. sugar
½ hot water
2 green chillies finely chopped
2 tsps. Diced onions
2 tsps chopped coriander leaves
1 tsp. garam masala
Oil for deep frying.
Method
Mix all the ingredients to stiff dough. Keep overnight wrapped in a damp cloth.
Divide into convenient portions and roll to and deep fry.

Coorgi roti.

Ingredients
2 cups of rice flour
1 ½ cup cooked rice (very soft)
1 ½ tsp. salt
water qs.
Method
Sieve the rice flour and salt.
Blend cooked rice with 2tsp. water in a blender.
Mix the two and knead to pliable dough.
Divide to convenient portion roll out thin rotis
Roast both sides on a heated pan brushing it with either oil or ghee.

Methi thalipeet(gujrati methi)

2 cups wheat flour
1 cup jowar flour
2 cups finely chopped methi
1 tsp chilli powder
1 tsp. coriander powder
1tsp salt
½ tsp turmeric
oil to grease the tava.
Mix all the ingredients with water to make pliable dough,
Divide it into convenient portions.
Heat a tawa, pour a tsp of oil and pat the dough like a roti (dampen your palms sothat the patting will be comfortable ) toast on both sides.

Bhindi sabzi.

ingredients.
½ bhindi
½ tsp. ginger paste
½ tsp garlic paste
2 tsp. Redchilli
3 tomatoes diced
bunch of coriander leaves
salt to taste.
Method:
Cut the bhindi to a 1” length.
In a kadai(wok) pour some oil, when it warms
Add ginger and garlic paste, fry till aroma arises.
Add tomatoes and sauté, a minute
Add the cut Bhindi, coriander leaves and redchillies.
Add salt to taste and cook on low flame till done.

Vegetable kurma.

Ingredients.
100gms carrot
100 gms beans
small cauliflower
small cabbage
100 gms peas
100 gms tomatoes.
Grind to paste
1”cinnamon
2 cloves
2 cardamom
1 tsp ginger
2 pods of garlic
½ a coconut
10 green chillies
tomato
Method
Wash vegetables and cook.
Grind the spices to a fine paste
Mix with cooked vegetables
Garnish with sautéed onions and coriander.

Daal palak

ingredients
½ cup thuvar dhal
2 bunches of paalak
4 green chillies
3 tomatoes
1 bulb garlic
1 tsp jeera.
method:
Chop the paalak, tomatoes fine and slice green chillies,
Wash the thuvar dhal, add the chopped veggies and pressure cook.
In a pan sauté the garlic, with a spoon of jeera.
Add the cooked mixture after mashing it well .
Garnish with chopped coriander leaves.

Paneer burji

ingrediants.
½ kg paneer (cottage cheese)
4 green chillies
2 onions
3 tomatoes
1 tsp coriander leaves
salt to taste
method
Chop the onions, green chillies and tomatoes fine.
Sauté separately now add tomatoes
mix this with mashed paneer
garnish with coriander leaves.
This mixture can be used as stuffing in parata’s or even samosas.

Kadipatta rasam

Be soppu saru.
½ cup kadipatta/bay leaves
1 tsp. pepper
2 tsp. jeera
4 tsp. coriander seeds.
2 pods red chillies.
Salt. To taste
1 tbsp. Tamarind juice
1 tbsp. jaggery
a pinch of turmeric
2 cups water.
method
· Dry roast the pepper, jeera, coriander leaves and chilli. and powder
· Boil 1 ½ cup water with salt, tamarind juice, turmeric and jaggery.
· Add the powdered spices. Rinse the mixer jar with ½ cup water and add to the boiling mixture.
· When the mixture boils well, switch off the flame, strain and serve.

Makkai ki roti.

2 cups makkai flour
4 tsp. wheat flour
1 tsp. salt
hot water to kneads.
Ghee/oil to brush
Mix the dry ingredients and knead with hot water to make pliable dough. Then divide it into convenient portions and roll. Roast on hot skillet brushing ghee on either side.
I dry roast one surface and toss it directly on the flame for the other.
My mother adds chopped coriander.

Masala batura

Ingredients
1cup wheat flour
1cup Maida
3 tsp curd
1 tsp. ghee
1tsp cooking soda
1tsp sugar
1 egg(optional)
½ cup warm water
½ tsp salt
2 green chillies
2 tsp. grated onions
2 tsp coriander leaves
1 tsp garam masala
oil for frying.

method
Mix all the ingredients to a stiff dough and keep it over night or 5-6 hrs. then roll them into convenient portions and deep fry. This can be served with daal or sabzi.

Mango daal

Ingredients,
1 cup raw mango(just beginning to ripen)
½ arhar daal
2 cups water
salt to taste
jaggery to taste
pinch of turmeric
1onion finely chopped (optional)
2-3 pods of garlic (optional)
1tsp. chilli powder
2tsp. jeera powder
1tsp. mustard
½ tsp. urad dal
2 red chilli
10 bay leaves
salt to taste
method
Pressure cook mango and daal with ½ cup water.
In pan add 2tsp of ghee/cooking oil, when it warms add, mustard, urad daal, red chillies, asafoetida and bay leaves.
Now add chilli powder, jeera powder, and one cup of water.
When the water begins to boil add salt, jaggery and turmeric.
When it comes to a boil add the cooked daal and mango
Add water to reach required thickness(this varies with families)
Garnish with chopped coriander.

Pumpkin soup

ingredients
1 ½ cup diced yellow/red pumpkin
2 potatoes boiled.
1 onion
Veg stock—Maggie—or make with onion, leek and celery chunks
1tsp crushed jeera
1tsp crushed nutmeg
2tsp thyme
olive oil 25ml.
method
Sauté onions
Add veggies, jeera, thyme and simmer till cooked.
Blend to smooth paste
Add veg stock to gain consistency
Sprinkle grated nutmeg and stir.
Parsley and chives can be used as garnishing.

Ingredients
½ kg fresh peas
1 finely chopped onion
1 tsp coriander leaves
500 gms wheat flour
3 minced green chillies
½ cup curds.
Method
Cook peas till soft when cool add onion, coriander leaves, green chillies, curds and mash. Then add salt and wheat flour. Knead to smooth dough. Divide this dough to convenient portions I make 8 roties out this, and roll them out.
Warm a skillet and roast the roties on either side after brushing with oil/ghee.

Bariyakki dose

Also known as bajjardosai and neerudosai is integral part of udupi cuisine.
Ingredients
2 cups rice
½ cup grated coconut
method
soak the rice for about an hour drain and grind with coconut and salt to taste. The mixture has to be very thin, I add about 2 ½ cups of water to this . the batter is splashed on to the hot skillet. The skillet has to be oiled before pouring the batter.
It is better to use a non-stick pan and rotate the batter like an omelette this keeps the oil usage down.

Kaamranchali randye

Ingredients
2tsps coriander seeds
1tsp jeera seeds
1 tsp methi seeds
10 – 15 peppercorns
1 garlic peeled
10 red chillies roasted(can be altered to taste)
1 lime size turmeric
4 finely diced onion
4 tsp grated coconut
Salt to taste.
Method
Grind to fine paste all ingredients except onion.
In a kadai heat a little oil, sauté onion when brown add rest of the ground paste and salt.
Cook till water evaporates this can be eaten with either rice or roti
Variants: plain onions can be replaced either with madras onions or spring onions.

Aloo matter

ingrediants.
½ kg peas boiled
2 potatoes boiled
2onions
2 tsp garam masala
2 tomatoes
2 tsp red chilli powder
1 tsp ginger garlic paste
method
finely chop onion and sauté brown, add tomato, sauté, add red chilli powder, ginger garlic paste, and till the aroma emerges, add the peas and potatoes garnish with coriander leaves

garlic roti

Garlic roti
2 cups wheat flour
1 large garlic, pealed and grated
1 tsp. salt
1tsp roasted jeera powder
1 tsp ghee
water qs.
method
Sift flour and salt, add cumin(jeera powder) finely chopped garlic, and add water as required to knead to a smooth dough. Divide these to 8 equal portions and roll out.
On a hot skillet roast both sides after brushing with ghee till golden brown flecks appear.

Pudina roti

ingrediants
2 cups flour
1tsp salt
1 tsp ghee
1 cup pudina ground
1 green chillies
Water to knead
Method
Blend the pudina, salt and chillies in a mixer, add the flour, ghee and knead to a smooth dough. Keep aside for 30mnts roll divide into convenient portions (I make 12 rotis with this) roast on a hot skillet after brushing with ghee/oil on either sides.
Addendum to enhance wholesomeness this can be stuffed with grated paneer

Masala roti

Ingredients,
1 cup flour
1tbsp besan
2 tomatoes finely chopped
1 onion finely chopped
1 green chilli finely chopped
1tsp pepper
1 tbsp.oil to knead
water as required
method
mix all the ingredients except water, slowly add water to make a palliable dough, knead smooth, keep aside for 30mnts. Divide into comfortable parts (I make 8 roti’s out of this) roll into thin roti’s and roast on a hot skillet till brown flecks appear. You can use either ghee or oil for brushing.

besan roti

ingrediants
4 cups besan
2 cups water
2 onions
2 greenchillies
2 tsp. coriander leaves
oil for roasting.
method:
sift the flour, add greenchillies, finely cut onions and coriander leaves, add water and knead ot a chapati dough cosistency. roll these into thin chapatis and roast on hot skillet oiling it on either surface.

roti sabzi

Kastha roti.
Ingredient
2 cups wheat flour
1 egg-- substitute 2tbs. corn starch
1 tsp jeera
1tsp.salt
6 tsp.ghee
1 tsp. soda powder
5-6 cups milk.
method
Mix all the ingredients to a chapatti consistency
Divide to six parts and roast to crispness
Tari wala aloo
Method
½ kg potato
¼ kg tomato
3 onions
1 tbsp. garam masala
1 tsp. chilli powder
salt. To taste
Slice onion and sauté to brown, add, diced tomato, add, garam masala, salt and chilli powder now add diced potato and water to immerse the potato pressure cook to be done(two whistles.)
Garnish with chopped coriander.