Cabbage Gajar Theplas ( Cabbage Carrot Flatbread)

Cabbage Gajar Thepla (Cabbage Carrot Flatbread)

Ingredients:

1)      ½ Cup shredded cabbage

2)      ½ Cup Grated Carrot

3)      3 green chilies

4)      ½ inch Ginger

5)      2 medium size Garlic Cloves

6)      2 teaspoon curd

7)      ½ teaspoon turmeric powder

8)      ½ teaspoon coriander cumin powder

9)      Pinch of Ajwain Seeds (Carom Seeds)

10)   ¼ cup finely chopped coriander

11)   Salt to taste

12)   Water for kneading

13)   Oil

14)   2 cups whole wheat flour

Preparation:

In a Mixer grinder make a paste of chilies, ginger and garlic without adding water.

Method:

1) Take a deep shallow plate for kneading the flour. Add all the above ingredients to the flour and bind it with the help of water as required.

2)Once the Atta /flour is ready make it smooth by applying little oil on it to make its surface smoother for rolling it out.

3) Take a rolling pan and roll out around 5inch thin discs and put it on the skillet on high flame for 1 minute first and then flip it on another side immediately once the light brown spots start showing on the thepla.

4) Make sure there are light brown spots on both sides as only then the theplas are ready to eat.

Serving:

You can serve the theplas with hot cup of tea and mango pickle or can also enjoy it with plain curds.

Theplas can be had anytime of the day: as Breakfast; in Lunch; as mid-day snacks or also in dinner.

Happy Munching.!!!!!!

Sweet Corn Carrot Capsicum Salad-Breakfast

Sweet Corn Carrot Capsicum Salad

Ingredients:

1)      One Medium Size carrot

2)      ¼ Cup Fresh Sweet Corn

3)      ¼ Size of Green Capsicum

4)      Salt to taste

5)      Oil for stir fry

6)      Basil Leaves

7)      2-3 drops fresh lime juice

Preparation:

Cut the Carrot into rounds and Capsicum into medium size cubes.

Method:

Take 1tsp oil in a pan and let it heat.

Once the oil is ready stir fry on high flame: Carrot, Sweet corn and Green Capsicum together for 2 minutes.

After 2 minutes switch off the flame and take the pan off the gas.

Put salt, lime juice and Basil leaves on the salad and mix well. Once properly mixed together keep it for half a minute only again on medium flame.

Your delicious and quick salad is ready to be relished.

So now you are ready to enjoy your morning breakfast tin a delicious manner. What a lovely way to start your day with. A Small bowl of fresh and colourful salad with 2 slices of Brown Bread toast, a small bowl of Bananas and 2 California Almonds and for those who are not calorie conscious can also have a mango and apple along with it.

Not to forget you can add a Glass of Warm Milk along with it to make a perfect breakfast.

Am sure after reading this post you must be eagerly looking forward to tomorrow morning to try out such a nice breakfast.

Enjoy and Have a Good Day!!!!!!!

 

Mix dal Vadas/ Lentil Fritters

Mix Dal Vadas/ Lentil Fritters

Ingredients:

1.      ¼ cup green moong dal (Split green moong dal)

2.      ¼ cup yellow moong dal

3.      ¼ cup mix yellow channa dal(Bengal gram) and chola(cowpeas) .

4.      1 inch giner

5.      4 green chillies

6.      4-5 medium size peeled garlic cloves

7.      ¼ cup coriander

8.      A pinch of hing (Asafetida)

9.      Salt to taste

10.   Oil for frying

11.   ¼ cup Rava (Semolina)

               Preparation:

·        Wash and soak the Dals/Lentils in sufficient water for 2-3 hours. Once done grind all the above     ingredients upto point no 7 in a Mixer Grinder without water in to a coarse paste.

·        Add Rava , Hing and Salt to it and mix it properly with the help of a ladle or spoon.

Next Step for Final Vadas:

·        Heat oil in a wok.

·        Once oil is ready start making vadas ie round dumplings with the help of your two fingers and thumb together in such a way that they are round. Incase it’s difficult to make the dumplings you can also use a small spoon which would help in making the vadas.

·        Once the vadas are in oil reduce the gas flame to medium and let it cook for 2-3 minutes and then turn the vadas for it to cook on the other side.

·        Soon it will become golden brown in colour which would help one know the vadas are cooked and ready to be taken out from the wok.

·        Place the cooked vadas on a tissue paper for it to absorb excess oil if any.

The Ultimate Step before eating:

Serve Vadas along with Onion Slices, Fried Green Chillies, Coriander Mint chutney (Green color), Tamarind dates Chutney (Brown color) and Garlic red chilly chutney (red color).

Don’t forget to prepare something chilled to enjoy with it. A Chilled buttermilk Glass or Kacchi beer as we call here will just add wonders to the dish.

Go ahead and get set for a fantastic dish to be relished anytime of the day.

Am sure you will look forward to a fantastic weekend and must be waiting to try it out.

Tomato onion kachumber -A simple gujarati salad

Tomato Onion  Kachumber/Salad

1)      1medium size onion

2)      2 medium size ripe tomatoes

3)      Coriander for garnishing

4)      Salt to taste

5)      Coriander jeera(Cumin) powder

6)      Lime juice ½ teaspoon.

7)      Pinch of sugar

8)      ½ inch raw mango grated

 

Method

  Chop the onions and tomatoes in about ¼ inch size and mix them together in a bowl.

Then add all the above ingredients to it and mix well.

 Cover it with a plastic foil and serve at lunch/dinner time

 

Enjoy simple yet so tasty no oil kachumber/salad with aloo sabji and thepla or puris.

You will simply not be able to resist yourself from trying it again once you have tasted it. Your taste buds will ask for more and more kachumber.So go ahead and don’t deprive your tastebuds, try it out TODAY.

 

All the best.

Methi theplas

Methi Thepla(Fenugreek Bread)  

 

Ingredients

1)      Methi/Chopped Fenugreek  Leaves 1 cup

2)      2 Cups wheat flour

3)      1 teaspoon coriander powder

4)      1teaspoon jeera/cumin powder

5)      2 teaspoon curd

6)      2tablespoon oil

7)      ¼ teaspoon Hing(Asafoetida)

8)      1 teaspoon turmeric powder

9)      1/4 teaspoon red chilly powder

10)   4 green chillies

11)   3 medium size garlic cloves

12)   ½ inch ginger

13)   Half Teaspoon  lime juice

14)   ¼ teaspoon sugar/2 drops sweetener for the calorie watchers.

15)   Salt to taste.

16)Water for kneading the dough.

Preparation:

Chop methi leaves finely

Rinse it under running water and keep it aside for 5 minutes till water is drained out and the methi leaves are almost dry.

In a Mixture Grinder grind a smooth paste of green chilly, garlic and ginger together without any water.

 

Method:

 

Take a big shallow plate for kneading the Thepla flour.

In the plate put wheat flour and gradually add all the ingredients one by one as mentioned above and with the help of little water, as required, start binding the dough.

The dough should neither be too stiff nor too soft.

Once the dough is ready apply little oil on it and make it smooth and even.

 

The final step:

Once the dough is ready divide the dough into small rounds to be rolled into 5 inch diameter circle with the help of dry flour for rolling it.

Take a skillet preferably a nonstick as it becomes easy for beginners to make theplas.

Put the rolled thepla on the skillet and let it cook on high flame for half a minute.

Once you see small boils coming on the thepla, immediately reverse the side and let it cook.

Pour little oil on both sides and let it cook.

Once cooked remove from flame and keep it on tissue paper to absorb excess oil if any.

 

Theplas are ready.

You can store them for 1 day at room temperature. They will remain soft and can be enjoyed with tea or at lunch or dinner time with any vegetable/pickle of your choice.

 

Happy Eating. Enjoy and don’t forget to send your feedbacks.

 

SUKHI ALOO SABZI (POTATO VEGETABLE)

 

 

Ingredients:

 

4 medium size potatoes

2 medium size green chillies

¼ inch ginger

 

For seasoning:

¼ teaspoon Rai (Mustard Seeds)

¼ teaspoon Jeera(Cumin)

¼ teaspoon turmeric powder

Salt to taste

2 tablespoon Oil

Coriander for garnishing

 

Preparation:

1) Boil the potatoes in pressure cooker on medium flame for 10 minutes

2) Peel the potatoes and cut it into cubes.

3) Cut the green chillies into small pieces.

4) Cut the ginger into thin long juliennes

 

Method:

Take 2tbsp oil in wok and let it heat for 1 minute.

Once oil is ready put Rai in it.

Once the Rai starts spluttering add jeera.

After that add the cut chillies and ginger juliennes.

Just mix it together and then put the diced cubed potatoes in the wok, put turmeric powder and add salt to taste.

Let it be on medium flame for 5 minutes.

And after 5 minutes the aloo sabzi is ready to eat.

 

Now the Final touch:

One final touch before it goes to the dining table:

Garnish it with coriander

 

Enjoy the delicious aloo sabzi on a hot summer evening with tomato onion salad and hot methi theplas or fenugreek bread and chilled buttermilk.

 

So enjoy what are you waiting for try it out today.

 

 

A recipe so easy that even teenagers and Bachelors can make it without help.