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,

What do u think about this dish??? Filed under ( Chapathi, Lunch and Dinner, Parathas, Side dish )

Which dish do u remember when u think of Pumkin??? Fry, Curry, kheer… If not u I just cud think only about these.

One fine day I see pumkin calling my name loud from my fridge… telling me ‘Hey Gal y r u gonna leave me rotten’ then I pitied on the pumpkin nd thought il take them out n now wht do do vth it??? My thoughts stiked to paratha nd kofta… I always tasted veg kofta… but Kofta’s vth pumpkin??? Never tried??? Now after this recipe I m sure all u guys will try bcoz it turns out to be lovely. I searched for the sanjeev kapoor book nd found beg kota recipe in it( I can always rely on his recipes bcoz they turn out to be indulging)… I replaced all the veggies with pumpkin.

Now after the curry I had to do some roti/chaps/paratha…. I decided for pumpkin paratha bcoz I had to empty pumpkin so tht it doesn cry in my fridge. Nd yepppppy I did.

Now to the recipe:

Ingredients



For Koftas

1 bowl grated pumpkin

2 tsp lemon juice

1 tblsp. gram flour

1 tsp sugar.

1 tsp coriander leaves

oil for deep fry

salt and chilli powder to taste

For Gravy

1 bowl cashewnut paste (I used ½ bowl cashew nut paste nd half bowl almond paste)

2 onions (finely Chopped)

1 bowl Yogurt

2 tbl sp fresh cream

salt, chilli powder, turmeric powder to taste

1 tsp sugar

1 tsp ginger and garlic paste

3 tomatoes (grinded)

2 tblsp butter

1tsp coriander leaves



Method:

To make Koftas, mix grated pumpkin, lemon juice, salt, chilli powder, corriander leaves, sugar and gram flour.



Roll out into small balls and deep fry.



For the gravy

Heat butter in a pan, add onions, fry until light brown.

Then add grinded tomatoes, ginger garlic paste, cashewnut paste, yogurt, freash cream, salt, chilli powder, turmeric powder, coriander leaves and sugar.

Cook until the gravy becomes little thick and then add the koftas.

Remove from flame after a min or 2.



Serve Hot with Parathas.



For the Parathas:

1 Cups Whole wheat flour

1/2 cup grated Pumpkin (we call it Lal Bhopla here, the flat round variety)

2 tsp chopped fresh green coriander leaves

2 tsp red chilli powder

1 tsp turmeric powder

2 tsp lime juice (optional)

Salt as per taste

Combine all the ingredients in a bowl.Pumpkin contains lots of water, so knead the dough it. Use more water if required and knead into a soft dough. Make small lime size balls of the dough.Roll out each ball on a flat surface with a rolling pin into a circle(mine came like some Map though). Dust some flour if required. On a hot griddle/tava, cook each paratha on both sides applying little ghee on both sides.

Serve hot.



P.S -Actually u can make a dough with wheat flour and add all the masala to the pumkin and stuff it into the dough. (I had tried tht but cudn succeed so I mixed everything together).

Now tell me what do u think about this dish???

Tastes Yum Yum when u add lozza love in it.

Ciao

Paneer Butter masala to relish with hot Phulka's Filed under ( Chapathi, Lunch and Dinner, Side dish, Tried and tasted )

Its been long time since both of these ver in my blog…. But I cudn post them with one or the other reason… I guess its ryt time now….

I m not a big fan of Paneer as of mushrooms but one fine day as I was curdling milk for rasmalai I realized there was some extra paneer and did not want to waste it so I made paneer butter masala.

And when matter comes to phulkas I m very bad at rolling them round and if tht happens they wont fluff like a bubbly…. And when I was in doha I had electric coils but not gas stove…. And there I saw this way of making phulkas and tried it… and it turned to be a supe success… I continued this method until I was there…. And now I can proudly say m good at making phulkas…. Nd now I roll them far better than before J

1 cup Wheat Flour
Salt to taste

sugar ½ tsp
water to mix

Flour for dusting
Method: 

Mix well the flour, sugar and salt.

Start adding water till you get soft pliable dough.

Knead well for 5 minutes. It will become smooth.

Rest the dough for 30 minutes. Again knead well and divide this into 4 equal sized balls.

Use all the flour for dusting. Roll it into medium sized rotis. No folding or hole inside. It will not fluff orelse.

Method:

Keep the skillet on the stove on medium heat.

Put the roti in the center. Let it cook for few seconds. Small bubbles will appear on top.

Once it is half done, turn it to other side. Let it cook for 1-2 minutes.

Then remove the skillet and show the ½ cooked portion directly on the flame. It will rise like Poori. The heat must be even and medium through out the process. Remove it from the fire.

Special Tip: which i used from Here

For those who don’t have gas stoves like I did, this can be done with bread toaster. Make small rounds and cook till 50% on skillet. Then slide them in the bread toaster at medium heat. They will puff and remove them. But you can’t make big sized pulkas by this method.

To go with I tried Sree’s recipe for Paneer Butter masala  .

Here is the recipefor paneer butter masala… it’s the same as Her’s I never made ne changes apart from adding cream instead of curd JJJ

Paneer - 200g(i have used homemade Paneer)

Butter - 3tbsp

Onion -2(grind to fine paste)

Tomato puree of 2 tomatoes

Ginger Garlic paste - 1tbsp

Cream – 4 tbsp

Cashew Paste - 1/4cup

Kashmiri Chilli powder - 1tbsp

Coriander powder - 1tsp

Turmeric powder - 1/4tsp

Cumin Powder - 1/2tsp

Garam masala powder - 1/2tsp

Kasoori Methi - 1tbsp

Coriander leaves

Oil - 2tbsp

Salt to taste 

 Method:

ü 1)Heat oil in a pan.Shallow fry the paneer cubes on medium heat until golden brown.Set aside.

ü 2)Heat 1tbsp butter in a pan.Add onion paste ,ginger-garlic paste and saute well for 3 minutes.

ü 3)Add tomato puree and simmer for 5 minutes.

ü 4)Add all the spice powders ,kasoori methi and salt , mix well .

ü 5)Add cream and remaining butter to this and boil it.

ü 6)Add the paneer and cashew paste to this.Gently mix well.

ü 7)Garnish with coriander leaves.

ü Serve hot with roti’s or Phulka’s.

Tastes Yum Yum  when u add lozza love in it.

Signing off,

Ubbati/ Puran Poli Filed under ( Amchikele Randap/Konkani food, Chapathi, Mangalorean Recipes, Sweets and Desserts )

As I wrote in my last posts This Month is gona be Moms Signature dishes which she taught me…

Now Its turn for Ubbatti vch is one of our family fav’s …. Ah Amma taught me many dishes vch I never learnt when I was in Mlore.  Now I know to cook most of the Konkani dishes… Nd m Happy J.

 There was a full box  of Ubbatis vch got empty within no days  :P.

I kno the same thing happenes when ur Mom sends u or makes some goodies for U.

Ok Now to the recipe :

Ingredients
Channa dal/Bengal gram dal - 1 cup
Sugar(or according to sweet u need)- 1 cup
Maida - 1 1/2 cups
Turmeric powder - 1 tsp
Oil - 8 tbsps
Cardamom pods - 2-3

Method :
i. Sieve Maida.
ii. Add turmeric powder.
iii. Knead well using oil as required and prepare a soft dough.
iv. Keep aside for 2-3 hours.
v. Cook channa dal in a pressure cooker till done.
vi. Add Sugar to the cooked dal.
vii. Mix well till it forms a lump.
viii. Grind to a smooth paste without adding water.
ix. Add cardamom, grind well.
x. Make lime sized balls of both the maida and the filling.
xi. Make puris with maida dough and place the filling.
xii. Close it fully with the puri,by folding it all around.
xiii. Roll the polis into small puris.
xiv. Place a tawa on flame and roast the polis on both sides till brown.
xv. Serve with a blob of Ghee.


Serve With Love 
Lots More To Share,

                                                         

A Tasty Side Dish goes with Peas Paratha Filed under ( Chapathi, Side dish )

Hey all! Weekend has arrived for u guys and our weekend got over… All u guys enjoy ur weekend and cook delicious food as we did. Now to my story…….
I have to empty my fridge within 23rd as we are leaving to India on 24th. So I decided not to purchase any veggies. Which vegetable shud I use was my Q……. ok ok I don’t have to think a lot I’ll its time to use potatoes.. and to go with it I wud prepare chapathi(as I had loz of flour). Potatoes were on flame nd got boiled….. They were waiting to get cooked with something… but wat? Then I thought of Aloo Palak… as I have I m presented with a recipe book by my sweet hubby. Mr. Handsome came home like a hungry tiger. So I decided to do chapathis. But my dear one wanted to eat Peas Paratha which has become his recent fav…. Ok I had to make him happy so I ground frozen peas and mixed it in the flour. Now the side dish for Paratha???? Hmmmmmmm then came my Mr. nd told Hey I’ll prepare something and started chopping things he wanted for his dish. Then he asked me if we had cauliflower in the fridge I said yeh a small piece is crying in fridge from long….. ok now I took the C and gave to Mr. G he cut them off and started preparing his dish…. He never allowed me to touch that dish as it was a Patent. What ever he had cooked just tasted yummmmilicious, fantastic, tasty……
But what’s the name was my Q. ok now lets name it together said Guru Then decided a name for it Malaidaar Aloo Gobi.
When I came here he told me that he’ll cook at least once in a week. Wud he get time to cook? This was the Q going on in my mind. Because my hubby cooked rarely before marriage. Oh oh! One thing is there that’s whenever he cooks he wanted it to be perfect and tasty. And it wud for sure. Now I m really happy bcoz he kept his words…. He is cooking for me once in a week.
Parathas were empty and the MAG was remaining not to worry I said and I just ate it like this as it really was so tasty.
Lucky Me!! To eat the lovely food my husband prepares.
I M sending this to WYF : Side Dish of Simple Indian Food.

Ok now to the recipes:

Peas Paratha:

Fresh or frozen peas- ½ cup, wheat flour -1cup, salt to taste, sugar -1tbsp, ghee -2tbsp
Method:
Grind peas coarsely & keep aside. In a bowl add ghee, salt & lil warm water and mix until sugar is dissolved. Then add flour lil by lil and make soft dough. Keep aside for at least ½ n hr. Now make small balls of these and roll it into parathas.
Heat a griddle and fry these parathas until done.
I never oiled it when frying as I used ghee when I mixed the dough.

Now to the delicious patent recipe:
I know I m not making justice to the dish as the click isn’t so clear.
For Malaidaar Aloo we need:
Boiled Potatoes, Cauliflower -10-12 florets, cumin seeds -1tsp, finely chopped ginger -1tbsp, green chilly -2, Fish Masala- 2 tbsp( u can use any masala of ur choice), 8 finely chopped garlic, Onion- 1 finely chopped, Fresh cream – 4tbsp, oil -1tbsp, finely chopped coriander leaves – few, salt to taste.

Method:
Boil potatoes, peel then and cut into cubes.
In a pan heat oil add cumin seeds, when they splatter add ginger, garlic and onion and fry until raw smell flies off.
Then add green chillies, cauliflower and add little water and cook until cauliflower is done.
Add the Fish masala( It doesn’t contain egg now fish its just used for fish, as my hubby eats fish we got this at home), salt and mix well.
Then add potatoes and mix well.
Add cream to the dish and mix. Cook until it gets a good boil. Then add coriander leaves and remove from flame.
Serve this dish with anything of ur choice.

Beetroot Chapathi with a savour Rajma Masala Filed under ( Chapathi, Side dish )

From a long time my husband was longing & longing for Rajma Masala & i couldn't do it by one or the other reason. Then finally last week I was firm about preparing this & decided to do rajma masala. But what combines with Rajma masala was my Q? Rice...... No we have it daily, Chapathi.... not the same taste so thought about a change in the chapathi. I had beetroot slices lying in my fridge so dint want to waste them. I ground these slices and added to the chapathi dough. Here it becomes beetroot chapathi. Though I don't know to roll Chapati's tound i try and try and m sure i'll succeed one fine day. Ingredients : 3 cups :Fine wholemeal flour or roti flour 1 1/2 teaspoon : Salt or to taste 1 tablespoon :Ghee or oil, optional 1 cup :Lukewarm water
6 slices :beetroots
Method : Put flour in mixing bowl, reserving about half cup for rolling chapatis. Mix salt through the flour in the bowl, then rub in ghee or oil, if used. Add water all at once and mix to a firm but not stiff dough. Knead dough for at least 10 minutes (the more it is kneaded, the lighter the bread will be). Form dough into a ball, cover with clear plastic wrap and stand for 1 hour or longer (if left overnight, the chapatis will be very light and tender). Shape dough into balls about the size of a large walnut. Roll out each one on a lightly floured board (using reserved flour) to a circular shape as thin as a French crepe. After rolling out chapatis, heat a griddle plate or heavy-based frying pan until very hot, and cook the chapatis, starting with those that were rolled first. Put chapati on griddle and leave for about 1 minute. Turn and cook other side a further minute, pressing lightly around the edges of chapathis.
Once done serve hot with any dish of ur choice.
My choice here was Rajma masala
Here is what we need for rajma masala :
Ingredients:
Rajma - 2 cups (Soaked overnight), Onion - 1 cup Chopped, Oil - As required, Salt - To Taste, Chilli Powder - 2 tsp, butter -1tbsp

To GRIND:
Tomato - 1 medium sized, Ginger - 1/2 inch piece, Jeera - 1/2 tsp, Green chilly - 1, Boiled Rajma - 3 tbsp, Garlic cloves- 3

METHOD :
Add the soaked rajma with water in pressure cooker, and pressure cook for 4 whistles. In a kadai, take some oil. When Hot fry the onion till transparent, Add the ground paste and fry for a minute.Keep in high for a few minutes add chilli powder, salt and boiled rajma, boil it for 10 minutes then switch off.Garnish with coriander, butter and serve.

Veg Frankie Filed under ( Chaats and Tangy food, Chapathi, Leftover, Lunch and Dinner )

Hey All !!!! b Hope U all enjoyed ur New year.. got bac to norm….. Our new yr was superb.. we had been to Jet ski, Sand dune…. Beach…nd the whole day was simply superb…. (day bcoz 31st nyt all my plans went super flop…) Ne ways leave tht aside and lemme think of wht good had happened…. M sure this yr is gonna give me new surprises nd will be a fun filled year…. Wishing the same to all….


I had always heard about Veg Frankie ….but never tasted it neither had tried it out..Its famous in Mumbai…. This is one among my Hubby’s fav’s So on spl request I googled aroung here nd there nd clubbed many posts nd got into one….. : ) ….. It was tasty nd yummy… The only thing wht happened was my roti’s very small :P……


Here is wht we need
For the Tikki –
Potatoes boied nd mashed -2
Frozen green peas boiled nd mashed – 1/4th cup
Carrot grated – 1
1 teaspoon ginger garlic paste
1 teaspoon chilli powder( add according to spice reqd)
Fresh coriander leaves finely chopped
salt to taste
2 tablespoons oil to fry
1 teaspoon cumin powder
1/2 teaspoon chat masala
1 tsp Kitchen King Masala
Mix all the Ingredients well and make small balls… flatten the tikkis, heat a griddle and Shallow Fry each tikki until crisp. And keep aside.
Other Ingredients req…
Tomatoes thinly sliced – 1
Onions Thinly sliced – 1 or 2
French Fries – I used – but optional
Tomato Ketchup
Chaat masala to sprinkle on each roti
4-5 rotis or flatbreads ( I used Phulkas), If U have Left over Chapathis or phulkas u can use them too....
Method to make Rolls/Frankie’s
Place A phulka…. Spread Tomato ketchup sprinkle a pinch of Chat Masala, Break the tikkis into 2 and place it on the roti, keep 3-4 French fries, onion slices and tomato slice on them, roll and close both ends forming a neat wrap.(My phulkas were not pretty big so I cud not roll it completely)

Some make it like a mixture and also add instead of tikkis, U can try both the ways :)
Note: Apply a toothpick in the center to hold the roll if the rolls are not completely closed (or ur rotis or phulkas r small) this helps the mixture not to fall out.
This is a veg recipe, but you can also add eggs to make it A Egg Frankie.



Verdict- Fantastic dish that is very filling!
Serves -2
Yields 4 Frankie’s
Tastes Yum Yum when u add lozza love in it.

Till I write Again,
BuBye