Methi Thepla Filed under ( Chapathi, From other Blogs, Parathas )

Whenever I think of Cooking especially some simple dishes I don’t have any kind of fuss… and may be the reason is it takes only few minutes to get into it….

Whenever I get mails or requests from either anonymous people or even friends or may be FB friends telling me that they tried my dishes and it came out really yum…. I feel so fascinated…. And I keep repeating the same to Guru. And the talk starts like this..

A: U know I got a mail from so n so that she tried my dish and it came out super..

G:  yeh those r fool proof dishes na dear.

A: But still trying is gr8 nave and over that telling me is so sweet…

I end the talk and go back to my work after 10 minutes…

A: I m really fascinated U kno…

G: y???

A: I told u I got a mail…

G: oh tht one u told me once…. Y r u repeating

A: but still it feels gr8 nd I feel like telling it over and over..

And so goes my fascinating talks….

Sometimes when I get mails or my friends tell me about it I feel y not u guys comment in my blog instead of pinging me…. It would not take xtra time of urs….;). I kno this is kinda being selfish for comments…. ;).

I too peep out into blogs and comment heartily if I really liked the dish…

I have even told if I have tried them out….. 

Ok now to today’s hot topic….

Rotis or Chapathis really don’t  electrify me as the rice items do…. There r selected varities which is almost done now and then in my house…. Now Methi thepla is added to the menu….

The first time I ate this was when my SIL made it.... and soon When I had seen it in Parita’s world I was wanting to try it…. And I did it the next week itself… But I cud get the clicks now….. I never made any changes in the ingredients but have tried a different method.

So here is the Recipe for Methi Thepla:

1 cup fresh fenugreek/Methi  leaves finely chopped
1 1/2 cups of whole wheat flour (Atta)
1 tbsp oil
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander seeds powder
1 tsp cumin seeds powder
lemon sized ball of jaggery
Salt to taste
Water as required

Procedure:-

• Heat a pan add oil, coriander powder, red chili powder, cumin powder and turmeric powder, fenugreek leaves, salt, jaggery, mix well  for  5 to 8 mins until jaggery has dissolved.(I did this to remove the bitterness of methi). Allow it to cool.
• After 15 mins, add the whole wheat flour in this mixture and knead into a soft dough using water as required. The dough should have consistency similar to roti dough.
• Make lemon sized balls and using a rolling pin roll them into circles.( I know mine haven't come in perfect circles I m still in learning process in tht matter).
• Fry theplas until done on both sides(I did not add oil to it while frying).
• Serve them With curd, pickle Or even Shrikand As I ate it with this and it tasted Super.

            Tastes Yum Yum  when u add lozza love in it.

Till I come back Again with something New,

Masala Biscuits Filed under ( Cakes and Cookies, From other Blogs )

It was always a dream to bake Masala biscuits at home….. But I always was hesitant even if my taste will near to the ones like City Bakery. Now u may wonder whats City Bakery…. It’s one of the famous bakery were we get the best cashew macrons, masala biscuits and The best Benne Butter (if I got to translate this it will be Butter Butter: P). Macrons ver the one vchi cud no can eat at any time….. nd these r the best ones  have tasted. Butter is like a kick to the morning tea…… I remember my school days where I used to eat countless butters with my tea…..:D nd Amma telling have limits to eat tht u even got to eat ur brkfst…………..

Ok now to these masala biscuits…….. I could never get the City Bakery taste but yeh they ver tasty without ne doubt. I remember speaking to Divya about this biscuits the day i was preparing it.... and she too wa with the same opinion tht she loves them :). 

 I adopted the masala biscuit recipe from here but I replaced curds with milk and did not add mint leaves and even added turmeric powder to gain a bit of yellow color.

• Maida - 1 cup
• Sugar - 2 tsp
• Salt to taste
• Turmeric powder-  2 pinches
• Butter - 1 stick/ 100gms
• Baking powder 3/4 tsp
• 4 green chillies chopped finely
• Curry leaves chopped
• 2” Ginger grated
• 1/2 cilantro chopped fine
• Milk 3tbsp

Mix flour, baking powder, and salt in a mixing bowl. Add butter and mix till evrything mixes well. Do not knead, just shorten the mixture (until you get a bread crumb consistency).

Mix the chopped chillies, curry leaves, ginger, cilantro. Add milk and mix. Roll the dough and cut to desired shapes.

Place on a greased baking sheet 2" apart Bake at 180 degree C for 15 minutes or till done. After they cool down, store in an air-tight container. Tastes Yum Yum  when u add lozza love in it.

Bubye Folks!!!! Promise to be back soon!!! 

Signing Off,

Sago Murukku Filed under ( Fries and Podis, From other Blogs, Snacks, Tried and tasted )

When I first heard about ICC Challenge I thought I must join but I was hesitant if I cud or no…. But I told srivalli tht I will join when I m completely ready….. In April when she had recipe ready for ICC sago murukku I decided I must give it a try but was hesitant bcoz I tried murukku only once…. Then priti… posted it in her blog I saw the murukku in almost many blogs so decided to put my hats on to make it…. I made it tht day itself….. its been a month its lying down in my draft I thought lemme not waste time nd lemme post.

The pictorial recipe of Sago Murukku is here : 

I used Half the qtty Srivalli Used

We need:

• Rice Flour  - 1 cups
• Besan flour / Gram Flour -  1/4 cup
• Fried gram flour - 1/4 cup
• Sago - 1/4 cup
• Oil-25 gms + for frying  
• Salt to taste
• Curd - 25 gms (half of half cup)( My curds ver a bit sour but do not use sour one apart from this everything was ryt in my murukku)
• Chilly powder - 1/4 tsp or as per taste

Method to prepare :

1.  Soak the Sago in Butter milk for 3 hrs, I noticed the more we soak less chances of bursting.
2. Mix all the flour together, heat 25 gms oil, mix to the flour along with salt and chili powder. Then add the buttermilk soaked sago slowly and knead into a chapati dough consistency. 
3.  Heat oil for deep frying. In the murukku acchu, add the dough. When the oil is hot, press down directly as you do for chaklis/ murukku.
4.  Cook on medium flame to ensure the murukku is cooked well.

Tastes Yum Yum  when u add lozza love in it.

Mind me  I was successful in doing the murukku nd my happiness had no bounds JJJJJJ

Ok  time to say C ya,

Signing Off,