Turn rotis from last night into pasta for lunchLeftover special
extended lockdown is enough to empty the best stocked larder and to bring the menu planner in the house to the end of his/her tether as he/she struggles to provide both nutrition and variety to the family.
The window to replenish supplies is a very short one, reminding of the adage — necessity is the mother of invention. To be honest, we can’t claim any credit for this one. The recipe came as a gift from Suman Vyas, a food-loving friend in Nathdwara, who believes in zero-waste cooking. She says her mother had picked the recipe in Mount Abu. The name of this ‘one-dish meal’ is sail phulki.
We also recall a delightful sweet dish prepared with stale roti. However, when we first ate it, it was prepared with fresh roti at a food festival at the India International Centre in the Capital. Atiya Zaidi, another good friend, had organised a Jaunpuri food festival and we had finished the meal tickling our sweet tooth with manda. It was composed of pasta-like pieces of roti in thickened milk. If you feel up to it you may split the stock of leftover roti into two and enjoy both savoury and sweet at the same time.
Also knocking at memories’ door is childhood treat of choorma made from ghee, gur and roti, not even distantly related to the Rajasthani staple daal-bati. Laksmiji Jambolkar, who taught us law many moons ago, used to rustle up a lean and mean upma with rotis laced with sambar masala. But that is a different story. For now, enjoy this one!
