We recently had to shift to making rotis at home. We are enjoying it so far. Some hacks. We store some of the mixed dough in the fridge so that it is ready to roll out the next day for dinner. Kids learned how to do it. With the whole family involved it is bonding time as well as some learning in manufacturing for eg things like assembly.
This week I was intent on making this thai tofu with broccoli. I even took out the frozen lemon grass which a neighor gave us. They had made tea with lemongrass. Due to timing, kids made zucchini, frying it enough still retaining the crunch. I had marinated the tofu in the morning. Gave them a quick saute in the afternoon.
The soaked garbanzos over the weekend are having makeovers. Curry, Hummus, mixed along with aloo into the pani puri and some of that remaining mixtur will be come kebab and imagine that with hummus. Two way Garbanzos. Like not deep fried falafel with hummus.
Some boiled black beans have been retained for a quick evening snack.
Meals are getting so rich with green veggies and options.
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