Colourful Rotis

Best to avoid adding salt or ghee or oil while mixing dough.

Beets Roti (1 kg of beets can provide juice for 1.5 kgs of wheat flour)
● Cut or shred one medium sized beetroot into small pieces.
● Extract juice using a blender and filter it.
● Blend dough by adding only this juice to wheat flour.
● The dough should be a little harder than usual to make it easy to roll it out.
● Roll into small rotis and cook both sides without oil or ghee.

Greens Roti
● Take a bunch of greens like Palak and cut them into smaller pieces. (AVOID
mint, coriander and methi since they have a very strong smell/taste.)
● Extract juice by adding a little bit of water.
● The rest of the steps are the same as Beets Roti.

Banana Roti (mainly. for kids since it is a Carb-Carb combination)
● Take one small ripe banana and mash it.
● Blend it with enough wheat dough by kneading it in.
● Roll into small rotis and cook both sides without oil /ghee.

Mixed Vegetable Roti● Prepare very fine shreds of mint, coriander, moringa leaf, carrots, radish,
cabbage.
● Add these vegetables to wheat flour.
● Add a pinch of hing and turmeric.
● Add water, knead dough, roll out and cook both sides without oil/ghee.

Grains and Greens

Red Beaten Rice/Aval/Poha - with Veggies

Take 1 small cup of unpolished red beaten rice per person and run it very quickly through the blender to just break it into medium sized granules. To this, add a cup of grated coconut and finely chopped tomatoes. Sprinkle just enough water or coconut water to soak and mix well. Let it sit for 15 minutes.

Candidate vegetables for adding into the mix:

• Grated Beets
• Grated Carrots
• Sprouts
• Grated radish
• Grated Cucumber
• Anything else you like!

Add one or more of these to the mix.
Add rock salt and roasted cummin-pepper powder to taste.
Set aside for another 10 minutes so the taste blends well and serve.

Red Beatern Rice/Aval/Poha - Sweet

Take about 1 small cup of unpolished red beaten rice per person To this, add a cup of grated coconut, one Table spoon of brown sugar and a pinch of elaichi powder.  Sprinkle just enough water or coconut water to soak. Mix well.  Set aside for 20 minutes so the taste blends well and serve.