I’m having a writer’s block. Yet here I am posting this.
Its been quite sometime since my fingers moved on the keyboard. And now as I sit staring at my computer screen, the mind goes blank. Words fail to combine. Interesting anecdotes refuse to flash in my morbid mind. Ah! so frustrating and de motivating.
“Blank is good, its like a fresh canvas”, is my guy’s way of galvanizing my vacuous wit.
“Yeah…?”, I yawn apathetically.
I suppose it’s the mind numbing lunch that I made. Maybe all those flavors suddenly dimmed my senses.. Maybe the divine garlicky potatoes and creamy veggie coleslaw had something to do with my comatose state.
“Go sleep..”, again he piqued. “You ate too much…”
What?! Did I just hear that? Did he just say that?!
Well, that was enough to wake me up and put my languid senses back on track.
Men say the darnest things at the darnest times. Just when I was half sleepily glorifying my culinary skills, attributing my lackadaisical writing attempts to the “supposedly” gorgeous lunch I made, he had to say that!
In an arduous pursuit to prove him wrong, I fret, fume, wash my face and make myself a super strong coffee. It works. It all does. His mindless opinion, the cold water on my face and of course the coffee!
Now to lay some facts straight: The lunch was gorgeous. Every bite was flavorful and whole.
And maybe I ate half a wrap more than I should have. 😉 But then we all did. He too. Just that he didn’t drowse after that and I did.
Well, coming to the recipe. This is an improvised last-minute attempt. You cannot really go wrong with potatoes, garlic, butter and coleslaw. Can you?
I made some roasted baby potatoes the other day. From there my imagination spewed to the various ways of incorporating the yumminess in our daily diet.
Thus, a no mayo simple easy crunchy creamy coleslaw, along with some vinegary onions, green mint coriander chutney and chili garlic roasted potatoes, all put together on a tortilla/chappathi was the lunch that I am raving and ranting about.
The Recipe –
To make 4 wraps:
4 whole wheat chappathis/tortillas
4 tbsp green chutney
sliced onions, dipped in vinegar and salt – according to taste
For the chili garlic potatoes:
- 4-5 medium-sized potatoes, washed, peeled and cut into fingers.
- 1 tbsp olive oil
- 8 cloves of garlic, minced and smashed
- 2 tsp red chili flakes
- 2 tsp dried parsley leaves or fresh
- salt and pepper to taste
For the Veggie Coleslaw:
- 1 cup thinly sliced veggies, I used carrots, cabbage, bell peppers, onions and scallions
- 1 tsp butter
- 1 tsp plain flour or whole wheat flour
- 1 glass milk
- 2-3 cloves of minced garlic
- 1 green chili, minced – optional
- 1 tsp red chili flakes
- 1/4 cup greek yoghurt/hung yoghurt or sour cream – optional
- salt and pepper to taste
For the potatoes:
Get the oven pre heated and ready. Throw the potato fingers in scalding hot water for 5 minutes. Drain and remove on a clean kitchen towel.
Pound the garlic and red chili flakes in a mortar and pestle. Mix with olive oil, parsley, salt and pepper. Coat the potatoes with this heavenly oil. Spread them on a baking tray and bake at 180 C for 15 minutes or till they turn golden and crisp.
Alternatively, you could roast them on a huge flat frying pan, sauteing all the while till they turn golden and crisp.
For the Coleslaw:
Heat butter, saute garlic, green chili(if using) and bell peppers, Once done, add the flour. Then in goes the milk. Stir all the while to make a creamy white sauce. Season with salt, red chili flakes and pepper. Switch the flame off. Now mix in the sliced veggies like cabbage, onions, carrots and scallions. Mix well. Check for seasoning. Keep aside.
For the Onions in vinegar:
In a small bowl of vinegar, add a tsp of salt and some sliced onions. Keep aside. They turn pink after sometime because of vinegar and salt reaction.
For the wrap:
Take a tortilla/chappathi. Spread a tbsp of green chutney or as much as you desire. I added this Indian twist to it, cause we are a family of coriander chutney lovers. We like it on everything. You can omit it you like.
Next spread a tbsp or two of coleslaw. Top with garlic potatoes. Sprinkle some vinegar and finish off by placing the tart vinegary onions.
Wrap and serve by some more coleslaw on the side.
Best enjoyed with some chilled drink.
For those who want to avoid potatoes, maybe you could try this wrap with some roasted broccoli or cauliflower or paneer(cottage cheese/paneer wrap). My penchant for these quick fixes is quite well known. I love making wraps with whatever the pantry and refrigerator have to offer.
Other Options with Coleslaw:
1. Sandwiches! They make awesome sandwiches. Add a layer of cheese and some spicy chutney for that extra kick and you have yourself a fancy looking bite!
2. Salads. Add some tangy citrusy fruit like pomegranates, oranges and strawberries and a very interesting salad is born.
3. As a side to burgers and hot dogs
4. On potato/corn/mushroom or any type of pattice.
Gourmet(or gluttony?) remarks and a very strong coffee revived my dwindling spirit and mind. And he ate his own words 🙂