Eating vegetables - creative ways to get the girls to do it

As every parent, the LW and I wonder how can two kids that are barely two years apart be so different - particularly when it comes to eating their veggies. Roz, is a true south Indian lass, who loves her vatha kuzhumbu and sutta appalaam and eats her veggies, be they ladies fingers (okra for all you yanks!) or bitter gourd. Max on the other hand, seems to have some Italian blood - she could eat pasta every day. Of course every week she claims "I haven't had pizza in months!" Truth to be told in recent times she has discovered a love for Thengai poddi and the LW's rasam but refuses to eat most vegetables, whether done as dry curries or in gravy. And if cooked veggies are hard salads are nearly impossible. So we have gotten to figuring creating ways to dress up the veggies, so that she can consume them with the least amount of drama. Thanks to Hobees restaurant we came up with the Tofu Scramble ala Max. This was one way to get some salad vegetables in to Roz and Max's diets. But clearly I had to expand my repertoire beyond this one dish, its popularity notwithstanding.

Having more-than-2-digits of college years between the LW and myself, we tried to study what both the girls liked - veggie tacos, bean and veggie burritos and California style veg sushi were ever popular favorites with both the girls. Also many mornings there was the challenge of how much new stuff can be cooked and what best to do with leftovers. Thus was born the Kati Roll ala Sri!

Kati Roll ala Sri!

Ingredients

2 wheat rotis or tortillas
¼ cup of yoghurt
2 tblsp of pickles (or a non-sweet pickle of your choice)
¼ green cucumber
1 onion - small
2 tbsp of chutney or thogayil
dry veg curry leftovers (potatoes, cauliflower, beans)

Preparation

Dice the onions and bell-pepper into small pieces. Warm the rotis or tortillas for 20 secs in the microwave or on a hot griddle. Spread the chutney evenly as you would any spread on the roti/tortilla bread. If you don't have any non-sweet chutney handy you can use a spicy mango or coriander pickle as a spread. Use a teaspoon of yoghurt for each piece of roti/tortilla, and spread it on top of the chutney. A smooth layer of the cool yoghurt and chutney mix should be spread evenly on the bread. About a third in from one edge, put down a spoon of the veg curry as a straight line. Garnish with the diced onion and cucumber on top of the curry.

Now from the edge nearest to your wall of veg, begin rolling the roti/tortilla all the way to the other end, such that a tight wrap is made. Microwave each wrap for 20 seconds, cut diagonally and place the two half rolls on a plate with some ketch up decoration and serve.