Chocolate Chip Walnut Granola Bars are a healthy homemade snack/treat option that is packed with oats, honey, walnuts and chocolate chips. These chewy, crunchy and chocolaty bars are the perfect on-the-go after school/office snack. …
With summer at its peak, all you want to eat and drink is something chilled and cold. Ice-creams and Popsicles make the perfect treats, snacks or dessert to beat this heat. Strawberry Yogurt Popsicles are the perfect summer treats. They are are all natural and delicious treats not just for kids but for adults too. These Popsicle come out nice and creamy. Make some fancy layering and these poposicles are treat to the eyes as well as to the taste buds. Honestly I can eat them for breakfast too.
I like to add a bit of sugar to the strawberries to bring out their sweetness and depending on how sweet or sour your yogurt is you can skip or add the sugar. Since I was making this treat with the lil one in mind I’ve used full fat yogurt. Found it a bit thick after whisking. Hence added some milk to adjust the consistency (but this is completely optional).
You can make various patterns using the strawberry and yogurt mixture. For instance you could simply mix the two and fill the mold to get a pink and creamy Popsicle or make alternate layers of strawberry puree and yogurt or take a step further and add some pattern like I did for this post. Which ever pattern you chose doesn’t alter their taste but definitely makes them look pretty. Now who doesn’t like a pretty looking treat/snack.
For the recipe…
Ingredients: (Makes 7-8 Popsicles)
For Strawberry Puree:
9-10 medium sized strawberries washed, cored and quartered (using fresh but frozen can be used too)
1 tsp sugar or honey
pinch of salt
For Yogurt Mixture:
1 cup yogurt (used plain, vanilla flavor can be used in which case skip the extract)
1/2 cup milk (optional)
1 tbsp sugar (or honey) (to taste)
pinch of salt
pinch of cardamom or drop of vanilla extract (optional)
For Strawberry Puree – Add the chopped strawberries to a bowl and to it add the the sugar and mix. Allow it to sit for 15-20 mins. Transfer to a blender and puree until smooth. Remove it into the bowl. Keep aside.
For Yogurt Mixture – Whisk together all the ingredients like yogurt, sugar, salt and milk until smooth. Keep aside.
For Making Strawberry Popsicles :-
There are many variations you can make using these two purees but I have mentioned the method followed by me here. Please refer notes for the other ways.
Take the Popsicle molds and add the Yogurt Puree around 2 tbsp followed by 2 tbsp of strawberry and around 1 tbsp of yogurt (or as much required to fill the mold) again. Take a knife or the back of a spoon and insert into the mold make swirls or up-down motion to give some pattern to the mixture. Once you have filled all the molds, cover and insert the stick. Freeze for around 6-8 hours and Popsicles will be ready .
- Design Variations:You can follow the method listed above or simply mix the strawberry and yogurt puree together and fill the molds. You can do more strawberry and less yogurt and make patterns. Or you can make alternate layers of yogurt and starwberry mixture without the swirls. All these ways look and taste great.
- Depending on the sweetness of the strawberries and yogurt you can adjust the amount of sugar or keep it all natural and skip the sugar.
- I’ve used full fat yogurt but greek yogurt, lowfat yogurt will work too.
- I have used milk to adjust the yogurt consistency but that can be skipped or replcaed with water.
- You can make these Popsicles using any fruit of choice.
Eggless Wholewheat Banana Oatmeal Muffins with a glass of milk or your favorite cup of tea/coffee makes the perfect healthy and wholesome breakfast or snack combo. This is one of the best banana muffins recipe you will ever need. Its moist, soft, light, slightly chewy (due to oats) and crunchy (due to nuts) and full of banana favor. In short, just perfect -be it taste or texture. I would say even a non-banana lover is going to love these muffins.
For those busy and rushed days when making a simple oatmeal seems like difficult and time-consuming task, these handy dandy muffins come to the rescue. Just grab and you are ready to go. Great for kids too as they are filled with bananas, oats and whole wheat flour. Healthy and tasty!! Bake these over the weekend and you have a healthy treat/snack ready for the week ahead.
Be it Eggless WholeWheat Banana Oatmeal Muffins or my Banana Chocolate Chip Muffins both make excellent breakfast, snack or even dessert recipes. They are even great as treats or baked goodies to share with your friends or family. Or pack for them for long road trips and picnics. You can make them ahead of time and store in refrigerator for up to 4 days or in the freezer for up to 2 weeks.
Now to the recipe…
Ingredients: (Makes 8-10 muffins)
1 cup whole wheat flour
1 cup quick cooking oats
1 tsp baking powder
1/2 tsp baking soda
1 cup mashed banana ( used 2 large overripe bananas)
1/2 cup oil (used canola)
1 tsp vanilla extract
1/2 cup packed brown sugar (or to taste)
1/8 cup of milk (Omit to make these vegan)
pinch of salt
Preheat the oven to 350F. Line a muffin/cupcake tray with liners and keep it ready.
In a mixing bowl add the mashed banana (use a fork to mash) followed by oil, vanilla extract and brown sugar. Mix well using a whisk. In a separate bowl, add the dry ingredients like whole wheat flour, oats, baking powder, pinch of salt and baking soda. Mix everything well together and add this to the wet banana mixture. Combine everything using a spatula. (do not over mix) I added the dry ingredients directly to the wet mixture as shown in the pic but recommend mixing them in a separate bowl first.
Add chopped walnuts and milk. Gently fold the mixture so that walnuts and milk are nicely incorporated. Scoop this batter into the pre-lined muffin tray. Fill each muffin liner till 3/4th full. Top it with some walnuts and oats (optional). I made around 8 good sized muffins. Bake at 350 for 25-30 mins or until done i.e. toothpick inserted in the center of muffin comes out clean without an batter stuck on it. Let them cool in the tray for 10 mins and then transfer on to a cooling rack. Serve or store in airtight container for upto 3-4 days. Or freeze upto 2 weeks for later use.
- Don’t over mix the batter as that may result in hard muffins.
- The more ripe the bananas are the better and sweeter they are. Mine had almost black skin on them.
- The sweetness of banana can vary so taste the mixture before adding sugar and adjust to your taste. For me 1/2 cup sugar worked perfect.
- Addition of nuts gives the nuts a nice crunch. Any nuts of choice can be used
That’s it, our healthy and tasty Eggless Whole Wheat Banana Muffins are ready. Serve them with milk or tea/coffee for breakfast or snacks. Enjoy!!
Stay Healthy and Happy Baking!!
Looking for something healthy to snack on well here’s a extremely nutritious yet tasty replacement to those store bought chips and snacks – Roasted Broccoli. Broccoli, olive oil, salt and pepper is all you will need to make them. Sprinkle some Parmesan cheese and chaat masala for additional flavor. You can either make them in the oven or on the stove top. These taste best when you serve them fresh out of the oven as they tend to go soft with time but hey they still taste good even then. These are great to snack on just as they are or simply serve them with your favorite dip or even add them to your salads, pastas and sandwiches/rolls.
Broccoli as most of you may already know has great health benefits. Its rich source of fiber & vitamin-C. It also contains other essential vitamins and minerals like vitamin-A, iron, zinc etc. I always try to include broccoli in my shopping list every week with an intention to try some new recipe with it. But most of the times I land up using it for making these addictive bites. But am not complaining since Hubs loves them. I love serving these as side with our meal.
Now to the recipe…
1 big head of Broccoli (approximately 3 cups of florets)
1 tbsp olive oil
salt and pepper to taste
some chaat masala (optional) or lemon juice to taste
1 -2 tbsp grated Parmesan cheese
Preheat the oven to 425F and line a baking tray with aluminium foil. Keep aside. Chop and wash the broccoli florets thoroughly, allow the water to drain for 5 mins.
Transfer them onto a kitchen towel or paper napkin to further drain the water completely. Gently pat dry the florets.
Once completely dry, spread them onto the lined baking tray and drizzle some olive oil and sprinkle salt and pepper oven them. Gently toss the florest with hand so that they get evenly coated. Bake at 425F for 10-15 mins or until crisp and tender. Remove from the oven.
Sprinkle some parmesan cheese while the florets are still hot. At this point you can add your favorite seasoning over it and give it a quick mix. In my case I like it with a sprikle on Chaat masala but lemon juice works great too.
- For the stove top method: Heat a pan/griddle on medium high heat and to it add the broccoli, olive oil, salt and pepper. Mix well and then keep tossing frequently to ensure the broccoli doesn’t stick to the pan. Once done, remove into a bowl sprinkle cheese and chaat masala.
- Depending on your oven, the time may vary so after 10 mins keep checking the broccoli after every 2-3 mins.
That’s it, our healthy and tasty Roasted Broccoli Bites are ready. You can serve them as is or with you favorite dip or add them you your pasta, salad, sandwiches and rolls. Enjoy!!
Tropical Smoothie is a perfectly summery but healthy and refreshing smoothie recipes. This smoothie is filled with tons of goodness from lots of tropical fruits (like mango, pineapple, kiwi strawberry and banana). Its great for breakfast or snack or even dessert.
First time I made this smoothie was with an intention to finish little bits of all these fruits I had and used milk as my liquid. That combination tasted good too but I wanted something which is light and yet satiating. So finally after many trials I finally found the perfect combination of this smoothie using orange juice and coconut water which I’ll be sharing today.
I prefer using ripe banana as that gives me enough sweetness to skip adding sugar/honey. As I always say, there are no exact amount required for smoothie. Some may like more of one fruit than other. Some like their smoothie’s thick some like it just perfect to be easily sipped by straw. Some like it sweet some prefer natural. Basically adjust the fruits and liquid to your taste and liking. The proportions mentioned below is what suits my taste palate.
This smoothie can be made vegan too. Just use a vegan yogurt. You can replace coconut water with milk/coconut milk if you like. You can also customize it like by adding oats to make it more filling Or by giving a boost of omega 3 by adding chia seeds and flax seeds.
Now to the recipe…
Ingredients: (Serves 1-2)
1 Mango peeled and chopped
1 kiwi peeled and chopped
1/2 banana peeled and chopped
1/2 cup chopped pineapple pieces (using frozen )
2-3 strawberries washed and chopped
1/2 cup coconut water
1/4 cup orange juice
1 heaped tbsp yogurt
Ice cubes (optional and as required)
Sugar/honey/sweetener of choice (optional and as required)
- You can use frozen or fresh fruits for this recipe. I’ve used all fresh except pineapple.
- You can replace coconut water with coconut milk or regular milk too.
- Other tropical fruits like papaya can also be added to this smoothie.
- I’ve skipped adding sugar to this smoothie as the sweetness from mangoes and banana was perfect for me. You can add sweetener of choice like sugar or honey if required.
That’s it, our all natural, healthy, delicious and summery Tropical Smoothie is ready. Enjoy!!
Stay Healthy and Hydrated!!
Banana Raisin Oatmeal has been my go to breakfast these days especially on the weekdays not only because its quick but because its healthy,nutritious, filling, and equally delicious. Don’t we all want to eat healthy this year. Nothing better than oats to begin your day. Its keep me full longer cutting down my cravings to snack and helps me go through lunch. I keep alternating between my Egg Omelet and this oatmeal pretty much through out the week.
Wish you all a very Happy and Prosperous New Year 2015!
Now to the recipe…
Ingredients: (Serves 1- 2)
1/2 cup instant oats
1 cup water
1 cup milk (using whole full fat milk)
1 tbsp honey (or brown sugar or any sweetener of choice)
1/2 tsp vanilla extract
1/4 cup of raisins
2 tbsp chopped walnuts (or any nuts of choice)
In a vessel add the oats, water and milk and cook on medium heat for about 2 mins. To this add half of the banana sliced and cook for another 5 mins and keep mashing the banana with the spoon/spatula.Once the oats are cooked and looks all creamy (approximately in a total of 5-7 mins) switch off the gas and add honey raisins and vanilla extract. Give it a good stir. Divide the oatmeal in two bowls and top it with the remaining half sliced bananas, some raisins and walnuts.
- I have used instant/quick cooking oats for this recipe. But old fashioned oats can be used too. The only difference will be cooking time. Old fashioned will require additional 7-10 mins to cook.
- I have used Whole full fat milk for this recipe. But you can use any milk of choice like 1% 2% or reduced fat etc or soy milk, almond milk for making it vegan.
- Depending on how ripe your banana is, the amount of sugar can be adjusted. More ripe the banana less sugar will be needed.
That’s it, our quick, easy, healthy and nutritious Banana Raisin Oatmeal is ready. Serve it warm or cold for breakfast/snack. Enjoy!!
Arugula Cucumber Cream Cheese Sandwich is a super easy recipe that can be enjoyed for breakfast, snack or even as appetizers. It can be made ahead of time and are best when served cold so no heating/reheating required. Thus these make the best options to carry for picnics, lunch box or for Tea parties, bridal showers and baby showers. We have been enjoying these sandwiches this summer with our evening tea. I usually serve these with a mix of tomato ketchup and mayonnaise.
Arugula has a bold nutty flavor to it which I absolutely love but if you don’t then you could replace the arugula with any green of your choice like spinach, kale, lettuce etc. The other option would be to skip the greens but I wouldn’t recommend that as that adds a lot of texture to this sandwich. The overall feel of this sandwich is cool but if you like some heat/spice then add some red chilli flakes to the cream cheese spread Or alternately add some pickled jalapenos to the sandwich. Adding a cheese slice is other option to make it rich and filling
Now to the recipe…
Ingredients: (Makes 4 sandwiches)
8 slices of white sandwich bread with sides cut (or any bread of choice)
Chaat masala to taste
salt and pepper to taste
Arugula leaves washed and dried
1/2 cucumber (approx 5 inch long) peeled and cut into thin round slices
For the cream cheese spread :
6 oz (approx 5 tbsp) of cream cheese softened at room temp
1/8 tsp salt (or to taste)
dash of pepper
1/8 tsp onion powder
1/8 tsp garlic powder
1/2 tsp dry parsley flakes
In a bowl mix all the ingredients listed for cream cheese spread. Mix well. Take two slices and place a tbsp of cream cheese spread on both. Then place the arugula leaves (as much or little as you like) on one of the slice over the spread which will act as glue to hold the leaves in place. Place the cucumber slices on top of arugula in 3X3 fashion as shown in the pic above. Season it with some salt, pepper and chaat masala and top it with the other slice cream cheese side down. You can also add a cheese slice, or chopped pickled Jalapenos to the sandwich. Repeat the process for remaining sandwiches.
- Instead of plain cream cheese you can also use flavored one like onion and chive.
- The cream cheese spread can be stored covered in the refrigerator for couple of days.
- I have used white sandwich bread but you could use whole wheat, multigrain or any of choice.
- Cutting the edges off the slice bread is completely optional.
- If you are planning to make this sandwich ahead of time then keep these covered or wrap these with plastic wrap to prevent them from drying.
That’s it, our creamy and cool Arugula Cucumber Cream Cheese Sandwiches are ready. Cut them in half or into 4 squares/triangle. Serve these with a hot cup of Tea. Enjoy!!
Smoothies are the just the perfect breakfast recipes for a quick, healthy and delicious way to kick-start your mornings. For today’s post its the Nectarine Banana Smoothie recipe. If you like the combination of tart and sweet then you are going to love this smoothie. For this recipe, I have used ripe nectarine (which looks very much like a peach but just with a smoother outer skin) but you can also use peach too. Banana is optional but I like to use it as it provides the bulk and creaminess to the drink along with the boost of energy needed to kick start my mornings. I have used whole fat milk and homemade curd but you can use low fat variations or even almond milk, soy milk or any kind of choice. Also low fat or greek yogurt can be used too. My banana was nice and ripe and gave me the right amount of sweetness so I skipped adding honey/sugar. Would recommend tasting your smoothie before adding any sweetness. Last but not the least trying to get my Omega-3 in so a tbsp of milled flaxseeds and my yummy breakfast/snack is ready.
Now to the recipe…
1 ripe nectarine
1 ripe banana
1 tbsp milled flaxseed
1/2 cup milk (using full fat milk )
1/4 cup yogurt (using full fat yogurt)
drizzle of honey or tsp sugar (optional and to taste)
Few sliced almonds for garnishing
Wash the nectarine thoroughly and roughly chop it and remove its pit (stone in the center). Peel the banana and roughly slice it too. In a blender add all the ingredients and blend until everything smooth.
That’s it , our creamy, tart and sweet Nectarine Smoothie is ready. Pour it into your glass and top it up with some chopped almonds for that additional crunch. Enjoy!!
Baked Roasted Vegetable Pasta is a flavorful blend of oven roasted veggies tossed with cooked pasta and tangy tomato basil/marinara sauce. These are then layered with cheese and baked until cheese melts and is golden brown. Baking provides this dish a nice crusty top layer which takes the taste and texture of this dish to the next level and so highly recommend it. I prefer to roast the veggies in the oven as that way when am cooking my sauce and boiling my pasta my veggies are cooking too. But you could also roast them on a pan over a stove-top. I like using dry herbs with the veggies as the chances of these burning (in the oven) are less.
Ever since I started making pasta, vegetable pasta was my go to recipe. But sometime back I came across a recipe from Food Network where the pasta was topped with cheese and baked. Gave it a try and we totally loved it. Have been baking this dish ever since keeping rest of my recipe version same. Pasta veggies and cheese makes the perfect combination for a hearty family meal and is even suitable for those potluck and parties.
Now to the recipe:
Ingredients: Serves 4
2 cups of uncooked pasta (I am using Penne pasta)
1 and 1/2 tbsp of salt (required to cook the pasta)
1/2 cup of frozen green peas (thawed)
1/2 cup of frozen corn kernels(thawed)
1 cup of shredded mixed cheese (I am using Mexican blend of 4 cheese : Monterey Jack, Medium Cheddar, Queso Quesadilla and Asadero Cheese)
1/2 cup of shredded mozzarella
1/2 tbsp of dry parsley flakes
1/2 tbsp of dry Italian seasoning
Roasted Veggies (as per below)
Pasta Sauce (as per below)
For Roasted Veggies:
1 cup of zucchini chopped in about 1 inch pieces
1 cup of yellow squash chopped in about 1 inch pieces
1 cup broccoli florets (medium sized)
1 cup red bell pepper chopped in about 1 inch pieces
1/4 cup of carrots chopped in about 1/2 inch circles
1 tbsp olive oil
1/4 tsp dry rosemary
1/4 tsp dry oregano
1/2 tsp dry parsley flakes
1/4 tsp salt (or to taste)
1/8 tsp pepper (or to taste)
For the Pasta sauce:
1 tbsp oil
1 tbsp butter
1 bay leaf
2 garlic cloves minced
1 medium onion finely chopped
1 can diced tomatoes
1 can tomato paste
1 tsp Italian seasoning
handful of fresh basil leaves (Around 10-15 leaves)
salt to taste
1/4 tsp pepper (or to taste)
1 tsp sugar (optional)
1 tsp of red chilli flakes (optional or to taste)
1 cup of water
Bring a pot of water to a boil and then season it with salt. Now Add the pasta to it and cook till Al-dente about 10 -15 mins. Reserve about a cup of the starchy pasta water and drain the remaining. Rinse the pasta. Once all the water has drained transfer the pasta back to the pot. Keep aside.
For roasted veggies:
For the Pasta Sauce:
In a saucepan, heat the oil and butter on medium-low until the butter melts. Then add the bay leaf and minced garlic and saute for about a minute. Now add the onions and saute until golden brown and soft. Then add the diced tomatoes and cook for about 10 mins covered on medium heat until the tomatoes are soft.
Add the tomato paste along with 1 cup of starchy pasta water (or normal water). Stir well and simmer for about 10 mins. Then add the Italian seasoning, parsley, salt and pepper. Mix and cover and cook for about 20 mins on medium low or until the sauce has thickened and reduced. Usually the sauce will sweeten as you cook but if you want to cut the sourness add some sugar. Now add the fresh basil leaves and cook for about 5 mins more. That’s its, Pasta Sauce is ready. Keep aside.
For Assembling the Pasta :
To the pot of pasta add the roasted veggies along with the thawed green peas and corn. Then add the pasta sauce and about 1/2 cup of Mexican cheese blend. Mix well.
Lower the oven temperature to 375F. Now grease a 9X13 inch baking dish with some cooking oil spray or butter and transfer the pasta into it. Spread the pasta evenly. Now sprinkle evenly the remaining 1/2 cup of mixed Mexican cheese blend followed by mozzarella. Top it up with some dry parsley flakes and Italian seasoning. Bake for about 20-30 mins of until the cheese has melted and is slightly golden brown.
- If you plan to cook the pasta ahead of time then after draining the water coat it with 1 -2 tbsp of olive oil to prevent the pasta from sticking to each other.
- You can add any other veggies you like e.g: mushrooms, green beans etc.
- I have used Penne, but any type of pasta would work for this recipe.
- The amount of spice and cheese can be added as per taste preference.
That’s it, our hearty Baked Vegetable Pasta is ready. Serve it hot on it own or with a side of Garlic bread.
A very staple menu in most Indian household is Roti Sabji or Dal Chawal or combination of both. Green Roti is a very healthy and nutritious twist to the the regular Indian roti/chapati. Instead of using only wheat flour and water to make rotis this one contains tons of green goodness like Spinach, broccoli and some pistachios, mint and coriander too. Spinach, broccoli and pistachios are all super rich in minerals and vitamins. Thus addition of these to roti’s is a great way to ensure the intake of greens in your diet. The recipe is as easy as puree,knead, roll, roast and you have these healthy yet tasty rotis ready. You can even make a thepla/paratha out of these by adding some chopped green onions while kneading the dough. You can serve these like regular chapati/roti as a side with any Indian Sabji (vegetable dish) or dal (lentil curry). I even love eating these with a side of pickle that my granny sent me. Yumm!!
I happened to try these Roti’s for my toddler when she was going through phase where she would just want Roti/Chapati (yup no stuffed parathas too). Inorder to ensure she gets some dose of her veggies I thought of pureeing some veggies and adding to the dough. The combinations found in the process are endless but to begin with I will be sharing the Green Roti/Chapati Recipe today.
Now to the recipe…
For green puree: (makes approximately 2 cups) :
2 cups packed spinach leaves (am using baby spinach)
1 cup broccoli florets
1 clove of garlic
1/2 inch piece of ginger (peeled)
5-6 mint leaves
1/4 cup coriander leaves
1/2 to 1 cup of water
For Green dough:
1 cup Green puree from above
2 to 2 and 1/2 cups of whole wheat flour
1 tbsp lemon juice
1/2 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
2 tbsp of oil.
Some additional wheat flour for rolling the rotis
Some Butter/ghee (optional)
Wash all the greens – spinach, broccoli, mint and coriander leaves and then add to the blender along with garlic, ginger, pistachios and 1/2 cup of water. blend until smooth. Use more water if required adding 1/4 cup or less at a time. This should give you approximately 2 cups of green puree. I like to use 1 cup at a time and freeze the other cup in a freezer safe zip-lock or container.
Now to the 1 cup of green puree, add about 2 cups (or more as required) of flour , 1 tbsp oil, salt pepper and lemon juice and knead into a smooth dough. Now add the remaining 1 tbsp of oil and knead again to coat the dough with oil uniformly. Cover with a plastic wrap or plate & let the dough rest for about 15 to 30 mins.
Give one final knead to the dough. It should be nice, soft and not sticky at all. Divide it into 8 equal balls. Heat a tava/griddle on medium heat. Dip one ball into the wheat flour and using a rolling pin roll it into a 6-7 inch diameter circle. Now place the rolled green roti on the heated tava/griddle. Once you start noticing small bubbles on the top, flip the roti. Now let the flipped side cook about 1-2 mins and then flip again to the first side. Let the first side cook completely and flip again roast the second side for about 30 seconds. Remove the roti on a plate and apply some butter or ghee spreading evenly. Make the remaining rotis in the same way.
- You could make this recipe without the addition of garlic too. Garlic adds a nice flavor but omitting it will not decrease the nutritional value of this recipe.
- If you want to add a little heat (spice) add 1 to 2 green chillies while making the green puree. I usually avoid as my lil one is not so fond of spicy food yet.
- The ratio for spinach, broccoli, mint & coriander leaves can be altered to taste.
- I usually prefer to make small batch of the dough so I freeze 1 cup out of the 2 cups of green puree and use it when required. The green puree is good for about 3 months in freezer. If you plan to make the dough with all the puree then recommend finishing the dough within 2-3 days as it contains garlic.
- When you want to use the frozen green puree simply defrost it or thaw it overnight in the refrigerator and then use it to make the dough.
- I prefer to use the spinach and broccoli raw to retain their maximum nutrient value but you can also cook them and then puree. To cook, boil spinach and broccoli in 1 cup of water for about 1-2 mins and then puree it along with the boiled liquid to avoid loss of nutrients.
- You can make these rotis as thick or thin as you like just like your regular roti/chapati.
That’s it, our super nutritious, healthy and tasty Green Roti is ready. Serve it hot with your favorite Sabji or dal or simply relish it with your favorite pickle. Enjoy!!