Methi Thepla

Methi thepla is a common Gurjurati food  made from fresh methi/ fenugreek leaves with some spices and wheat flour. Tastes great and of course good for health.This recipe I got from my friend Rinkle . She makes delicious theplas. 

 Perfect recipe to take with you if you are travelling. Stays good for 2-3 days and goes well with pickle and curd. 

I love to eat it with mango chunda or sweet mango pickle. So friends here is the recipe..

Ingredients:

1 cup  Wheat Flour
1/4th cup gramflour/ besan
1 cup finely chopped Fenugreek Leaves
2-3 tablespoon Curd or you can add buttermilk for kneading the dough
1/4th teaspoon turmeric powder
1 tsp cumin- coriander powder
1 teaspoon Red Chilli Powder
1 tblsp sesame seeds
1 tsp ajwain/ carrom seeds
2 teaspoons Oil for kneading the dough
oil required for shallow frying
Salt
Water

Directions:

Take a large bowl. Mix wheat flour, gram flour, oil, salt and all the ingredients given above. Add water as needed in small quantities and knead smooth, soft dough.
Cover dough with clean muslin cloth and leave aside for 10-15 minutes.
Now divide the dough it into lemon size round shape balls.


 Take one dough ball, press it in between your palms, coat its all sides with wheat flour. Roll the thepla to a round of about 5-6 inches in diameter. Heat griddle over medium flame and place raw methi thepla on it. When tiny bubbles starts to rise on top surface, flip it over, spread 1/2-teaspoon oil evenly around its surface and cook until light golden brown spots appear on both sides. 
Transfer it to a plate. Follow same process for remaining dough balls and cook them in a similar way.  Hot Methi theplas are ready to serve. Serve them hot with mango pickle or curd.

Palak Paratha

Palak Paratha My all time favorite. It is an Indian flatbread made with wheat flour, ofcourse spinach , some spices & pan fried with ghee/oil. I have add the boiled spinach directly to the flour. You can also grind the spinach & add to the what flour to make the dough. Its very easy to make, healthy & tasty too. U can have it with any curry or raita, or chutney.

Ingredients:

•2 cups Atta/ wheat flour
•Spinach washed & chopped- 2 cups
•1 tsp  ajwain/ cumin seeds
•1/2 tsp red chilli powder
•Salt to taste
•Ghee/ oil to make paratha

Method:

• Boil the spinach for 2 mins. till they cooked . Cool them 
•Take a bowl . Add  ajwain,  red chilli  powder, salt to taste & add wheat flour. Mix well. Add  the spinach and mix all together, Make a smooth dough. Keep the dough aside  for 1 hours.
•Divide the dough into equal-sized portions and Make small balls.
•Roll each ball into a circle of 7-8" diameter (5-6mm thick).
•Heat a griddle .Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of the remaining ghee on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle ghee on this surface too. 
The paratha is done when both sides are crispy and golden brown. Serve hot with any curry or chutney or curd..

Mango Lassi

MMMmmm mango Lassi..This drink has a secret way to my man's heart. his all time fav ...I think having mango lassi is almost everyone's favorite thing to have when it is mango season. chilled lassi in hot summer...:) Hav this after coming home from outside to enjoy  as it is best to beat the heat.

Ingredients:
1 large ripe mango, peled and cut into small pieces
1 cup plain yoghurt
3-4 tbsp sugar (depending on how sweet you want)
1 tblsp grated coconut fot garnishing
chopped pistachoes
½ cup chilled milk

Method:

Put all the ingredients in food processor and blend together. Adjust the consistency according to the verity of mango used. Pour in to a tall serving glass.Throw in some ice cubes. Garnish with grated coconut & chopped pistachoes. njooyyyy!!!!

Crispy Puri with Alloo Dum Odisha style

PURI is the most famous recipe that many die for. I know no need of any introduction for this recipe. Puri is a traditional fried puffy Indian bread made from wheat flour & fried in oil... can be served with verity of side dishes such as halwa, mitha boondi or any type of curry,Iam so fond of these puris..I can just have them plain.
 Very easy to make, takes less time & also delicious in taste.. It tastes good when its hot, 
But...U need to know some tricks for a crispy & puffed puri ..the dough should be firm & smooth , Dont roll the puri too thin otherwise they will not puff during frying & will turn to papad ... use a slotted spoon & slightly press the puri while frying so that puri will puff nicely..U hav to adjust the oil temperature. Otherwise  puri may change to brown too quickly. So freinds lets start the recipe

Ingredients:

2  cups Wheat flour
1tblsp maida
Luke warm Water to knead dough
Salt 1/2 tsp
1tblsp Oil to knead th dough
veg oil for frying


Method:

Mix all flour and  salt. Knead dough with Luke warm water. Add oil & again knead the dough until it becomes firm & smooth. The dough should be lil bit hard  as compared to chapati dough..Rest the dough for 15 minutes. Cover with a damp muslin cloth or paper towel.

Again knead the dough to get a soft dough. 
 Make equal size small small balls from the dough. 
 Applying oil on the both sides of the balls roll them light handed in to round shape small puris...they should be lil bit thick around 1/8inch.

Whenever the dough sticks to the rolling pin or rolling surface, lightly apply some oil on both sides of the semi-rolled puri. Heat oil in a deep pan, gently put the rolled puri one by one.
For frying puri Use a slotted spoon to slightly press the puris so the puri will start puffing.
 fry on both sides till light brown.






Serve hot with bhaji/ alloodum click the link for alloo dum recipe (alloo-dum-odisha-style.html)

sending this to Diwali Bash hosted by  http://cooksjoy.com

Daal Puri

 Ingredients:

For stuffing:

Toor/ Arhar dal- 1 cup boiled (should be cooked, but not mashed up. Drain water) 
Green chillies-1 chopped
Ginger 1 tsp grated
Hing, asafoetida- a pinch
Cumin seeds- ½ tsp
Salt as per the taste
Red chilly powder- ½ tsp or as per your taste
Coriander leaves -1 tblsp finely chopped
1 tsp - Coriander powder
chilli flakes- ½ tsp
pinch of sugar(optional)
1/2 tsp - Red chili powder

For dough:

2 cup - Whole wheat flour
1 tbsp - Oil / Ghee
Water to knead the dough

Method

To make dough :

Mix flour, oil and salt properly. Then slowly add water . Knead the dough well.The dough should be lil bit hard  as compared to chapati dough. Rest the dough for 15 minutes. Cover with a damp muslin cloth or paper towel.

For filling:

Make a paste of boiled daal by using a blender without adding water. Heat oil in a pan. Add hing & cumin seeds. Let it splutter. Then add grated ginger & green chillies. Sauté for 10-15 sec. Add turmeric powder, red chilly powder, chilli flakes & coriander leaves. Sauté for 15 secs. Then add the  dal paste, coriander powder, sugar and salt to taste. Mix in well for 1-2 min till the daal mixture becomes dry & it will not stick to the pan. Now your daal stuffing is ready. keep the filling aside. Let it cool in room tempr. after cooling break all the lupms from the dal so that it will be easy to roll.



 Again knead the dough to get a soft dough.  Make equal size small small balls from the dough.  Roll the dough into 3-inch diameter circles .Whenever the dough sticks to the rolling pin or rolling surface, lightly apply some oil on both sides of the semi-rolled puri. Place the stuffing in the center with the help of a spoon.

Seal by pulling the edges of the rolled dough together to make a balls. Lightly press the balls with your palms.

Applying oil on the both sides of the balls roll them light handed in to round shape small puris. 



Heat oil in a deep pan, put the puri very gently to the hot oil & pressing it lightly fry the puri till light brown spots appears on both sides & puri turn to light brown colour nd crispy. 
Serve hot with any curry/ curd.

Methi Thepla

Ingredients:

One cup of whole wheat flour
One cup of chopped fresh fenugreek leaves (methi leaves)
2-3 green chilli chopped
1tsp grated ginger (optional)
1tsp cumin seeds & nigella seeds
1tsp red chilli flakes (optional)
A pinch of hing/ asafoetida 
1 tsp turmeric powder
1 tsp red chilli powder
2 tsp cumin/ coriander powder
Salt as per the taste
1tblspoon gram flour
Butter milk for kneading

Method :

In a flat bowl mix  chopped methi leaves, grated ginger, green chilli, cumin & nigella seeds, red chilli flakes & all the spice powders & salt.  Add wheat flour & besan/ gram flr to it. 
Slowly pour buttermilk to the flour & knead well till it becomes a soft pliable dough.



 Let the dough sit for half an hour. Now make even size small round balls from the dough and roll them with a rolling pin into a round shape. Heat a tawa and place the thepla on it. 
First roast one side then turn the thepla. Drizzle  some oil over it and cook each sides till it turns golden brown. Repeat the same with other theplas. 

Serve hot with pickle and curd. I served the theplas with chickpeas curry.

Note: You can add grated garlic while kneading the dough..It will give a nice aroma to the thepla.

Carrot & Radish Thepla (Pooja special)

THEPLA is a delicious & healthy spice gujurati snacks. It s same as paratha but completely unique in  taste nd aroma . You can add kasturi methi, spinach, zuchini, dhoodhi, cabbage, radhish & carrot or whatever veg. you like . It can be preserved up to one week. When hungry just heat it & njoy the soft & tasty thepla. Here is how to make a delicious gujurati thepla. Its perfect to carry when u r going for a trip...

Ingredients:

One cup of whole wheat flour
One cup of grated carrot & radish
2-3 green chilli chopped
1tsp grated ginger (optional)
1tsp cumin seeds & nigella seeds
1tsp red chilli flakes (optional)
A pinch of hing/ asafoetida 
1 tsp turmeric powder
1 tsp red chilli powder
2 tsp cumin/ coriander powder
Salt as per the taste
1tblspoon gram flour
2tblsp dried fenugreek leaves/ Kasturi methi
Butter milk for kneading

Method :

In a flat bowl mix  grated carrot & radish, grated ginger, green chilli, dried kasturi methi, cumin & nigella seeds, red chilli flakes & all the powders & salt.



 Add wheat flour & besan/ gram flr to it. Slowly pour buttermilk to the flour & knead well till it becomes a soft pliable dough. Let the dough sit for half an hour.


Now make even size small round balls from the dough and roll them with a rolling pin into a round shape.




Heat a tawa and place the thepla on it. First roast one side then turn the thepla. 


Drizzle  some oil over it and cook each sides till it turns golden brown. repeat the same with other theplas. Serve hot with pickle and curd.
Note: you can add grated garlic while kneading the dough..it will give a nice aroma to the thepla.





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Triangle paratha (trikon paratha)

To make the trikon parathas, you will need:

wheat Flour-2 cup
1tblsp oil
Salt-according to taste
Ghee/ oil
water to knead the dough
wheat flour for rolling

Methods

Make a smooth dough by using salt ,water, oil and flour. 
Make lemon size round balls. dust in flour. After that press it and make it round roti around 3" diameter.
 

Apply ghee on it. Fold into triangle shape as shown in pic.




Then Roll the paratha in a triangle shape.

Heat a tawa Place the paratha on the tawa. Add oil/ ghee and turn paratha up & down till done & bron spots appears in both the sides.






Your  paratha is ready. serve with  any type of curry you want.