Tuesday, February 28, 2012

Methi and Cabbage Thepla

Theplas are spiced up methi parathas, originated in Gujarat these parathas are simple yet delicious. These are perfect for long road trips as they stay so well . Thepla is one of my favorite dish from Gujarati cuisine. As I grew up in Mumbai many of my friends were Gujarati and hence started liking it. My other absolute favorite is Undhiyu(Mix vegetable casserol). Methi thepla is quite common, theplas can be made with other grated veggies as well or just plain theplas made with wheat flour and spices. In today's recipe I also added little bit of finely grated cabbage.

Ingredients(Makes around 12-14 theplas)
2 cup chopped fresh methi leaves(Fenugreek Leaves)
1/2 cup finely grated cabbage
1 1/4 tsp chili powder
1/8 tsp turmeric powder
1/2 tsp carom seeds
1/4 tsp cumin powder
1/2 tsp coriander powder
1 tsp garlic paste
1 tsp ginger paste
Salt as per taste
2 tbs yogurt
1 tbs canola oil + more as required for shallow frying
1/3 cup besan(chickpea flour)
2 cup whole wheat flour
Approximately 1/2 cup water to knead the dough

Method
Mix all the ingredients using water little by little to form a soft dough. Divide the dough into equal portions and form them into balls. Roll out each balls into 3 inch circles, apply little oil and fold to make a semicircle and fold it again to make a triangle. Now roll the thepla into circle shape again and place it on a heated pan or griddle. Cook thepla from both sides spreading oil on them evenly. Repeat the same procedure for the remaining balls. Traditionally thepla's are served with chunda(pickle made with raw mangoes) but since I didn't had any I served them with Mix Vegetable Pickle.


Wednesday, February 22, 2012

Breakfast Pancakes

Pancake is thin, round shape cake prepared from a batter and cooked on griddle or frying pan. Pancakes are absolute favorite item for breakfast at my house. First I use to make pancakes from a box mix but then I thought why not make it from scratch? And once I got the recipe right, never went back for the box mix. Commonly made with All Purpose Flour, recently I tried making them with half wheat flour and half All Purpose Flour to make it little bit healthier.

Ingredients
1/2 cup All Purpose Flour
1/2 cup Wheat Flour
3 tsp baking powder
1/2 tsp salt
1 1/2 tbs Sugar
1 Cup milk (plus 1/3 cup if required)
3 tbs melted butter
More butter as required for frying
For Serving
Pancake Syrup as required
Butter(optional)

Method
Sieve together wheat flour, all purpose flour, baking powder, salt and sugar. Add melted butter and gradually add one cup milk and mix to make a batter. Don't over mix the batter. If you think batter is too thick gradually add  remaining 1/3 cup milk. Batter should be of pouring consistency but not too thin. Now heat griddle or frying pan, add little bit of butter and pour the batter to form a circle about 1/4 to 1/2 inch thick. Once you see bubbles on top flip the pancake to cook the other side. Remove it on a plate and drizzle with pancake syrup, top it with butter if desired.
Enjoy your light and fluffy pancakes. 

Quick Tips-: If you have some fresh or frozen berries on hand add some in batter.

Sunday, February 19, 2012

Minestrone Soup

Minestrone is one of the soup from Italian cuisine. Packed with vegetables, beans and pasta this soup is a complete meal in itself. This is one of my favorite soup to have in winter, accompany it with some bread to  soak all the wonderful flavors from soup. I first had Minestrone soup in Olive Garden(A chain restaurant) and is my favorite soup ever since. My little one loves Minestrone soup, he asks me to make it very often.

Ingredients
1 yellow onion diced
2 large garlic cloves crushed
10-12 green beans trimmed and cut into 1/2 inch pieces
1/2 cup shredded cabbage
1/2 cup Zucchini diced
1 Carrot diced
1/3 cup chopped spinach
1/2 cup canned kidney beans
1/3 cup Shell pasta or any small size pasta
1 14.5 oz can diced tomatoes(preferable Italian style) Half Roughly crushed in a blender.
2  (32 oz) Vegetarian vegetable broth(9 cups)
1/2 tsp Italian seasoning
1/4 tsp dried basil
Salt and pepper as per taste
2 tsp extra virgin olive oil

Method
Heat olive oil in a pot. Add crushed garlic followed by diced onions. Saute until translucent. Add carrot, cabbage and beans. Cook covered for 5 minutes until veggies are slightly tender. Add Zucchini, pour in the broth and let it boil uncovered. Add dried pasta to the boiling soup followed by crushed and diced tomatoes. Add Italian Seasoning, dried basil, salt and pepper and let it boil for 8-10 minutes. Add chopped spinach, kidney beans and simmer for 10 more minutes. Serve it hot with bread of your choice.






Tuesday, February 7, 2012

गरम मसाल्याची आमटी(Spicy Dal)

I learned this spicy dal from my mom. It is a family recipe from my dad's side. My dad use to love this dal/आमटी, so my mom learned how to make it and soon it became a family favorite. Usually this dal/आमटी is popular among people from Kokan region. It tastes wonderful with both Roti and Rice.
My mom made it when she visited us and my husband liked it too. He adds boiled eggs and eat it as egg curry :-) This recipe will serve 4-5 people.

Ingredients
1 Medium Onion roasted directly on gas range burner with skin on until all blackened(भाजलेला कांदा) 
2 tbs Fennel seeds dry roasted(भाजलेली बडीशोप) 
2 tbs Poppy seeds dry roasted(भाजलेली खसखस)
5 Peppercorns dry roasted(भाजलेली मिरी)
5 Cloves dry roasted(भाजलेली लवंग)
2 inch cinnamon dry roasted(भाजलेली दालचिनी) 
1/3 cup shredded dry coconut roasted(भाजलेलं सुकं खोबरं)
3 cloves garlic(लसूण)
1 Cup Toor Dal(तूर डाळ)
1 medium potato diced into 1/2 inch cubes
Salt as per taste
1-2 tsp Chili powder(according to your taste)
For tempering
2 tbs Canola oil
1/2 tsp mustard seeds
Pinch of  Asafoetida
Pinch of turmeric powder

Method
Cook Toor Dal in pressure cooker, keep aside. Now grind all the ingredients except toor dal, potato, and salt, this is your masala paste.  Heat 2 tbs of canola oil and add mustard seeds, let them splutter. Add Asafoetida and turmeric powder . Throw in diced potatoes and cook them covered. This will take few minutes.  Mix in masala paste and fry for 3-4 minutes. Add cooked and mashed toor dal and add water to make a dal like consistency. Boil for 8-10 minutes on medium heat. Serve it hot with Rice or Roti.
Quick Tips-: 
Roast all the spices until dark brown color, this will give dal a nice dark color.