Methi thepla | Methi masala paratha

I am in love with Methi in any form and hence try to include it in some way in the diet. 

Methi thepla is a flavoured flat bread recipe from gujarati cuisine prepared with fresh fenugreek leaves. This thepla comes very handy as a lunch box recipe and also for tiffin box while traveling since it has a longer shelf life compared to normal roti’s and can be easily preserved for 3 days in room temperature

while the fenugreek leaves are considered to be bitter in taste, it has several heath benefits to offer. Firstly, it helps in improving digestion and appetite, it is full of antioxidants and fibre, which eventually removes all toxins from our body. Secondly, fenugreek leaves helps in reducing body weight and can be easily included in diet for weight watchers. It is also considered to be good remedy for menstrual disorders especially the pain and the cramps. lastly, it also helps to cure hair loss disorder and helps to retain the glow on skin.

Ingredients

2 cups wheat flour / atta

¼ cup besan / gram flour

½ tsp kashmiri red chili powder / lal mirch powder

1 tsp sesame seeds / til

¼ tsp turmeric / haldi

½ tsp carom seeds / ajwain

1 green chili, chopped

salt to taste

1 inch ginger, grated

1 cup methi leaves / fenugreek leaves, finely chopped

½ cup curd / yogurt, fresh / sour

water as required, to knead dough

2 tsp oil

5 tsp oil / ghee, for roasting

Method

firstly, in a large mixing bowl take wheat flour and besan.

also add chili powder, turmeric, sesame seeds, carom seeds and salt.

additionally, add green chili and ginger.now add finely chopped methi leaves.give a rough mix making sure the spices are combined well.

furthermore, add half cup of curd and combine the dough well.

additionally, add some water and knead the dough.

knead the dough to smooth and soft texture like of chapathi dough.

add 2 tsp of oil and knead the dough for 5 more minutes.

now pinch a medium sized ball dough, roll and flatten it.

also dust with some wheat flour.

further roll it in a thin circle like chapathi or paratha.

now on a hot tawa place the rolled thepla and cook for a minute.

flip the methi thepla also brush oil / ghee and press slightly.

finally, serve methi thepla with raita and pickle.

Tips:

Thepla has to be fried on medium to high flame and not on low flame. on low flame the thepla would turn hard and brittle. 

Adding curd is optional while kneading the dough. however curd helps to make thepla soft

Addition  ajwain or carrom seeds which help in digestion of gram flour.

Healthy Steamed Methi Muthia

Methi being my favourite, I love to include it in any diet possible. Steamed Methi Muthiya is a healthy yet delicious snacks. 

This is also a great way to get children to eat loads of Methi, which they otherwise find bitter.

Steamed Methi Muthia is a delicious and healthy snack from Gujarat made with fresh fenugreek leaves, wheat flour, and gram flour. Enjoy it with a piping hot cup of Masala Chai.

Ingredients

2.5 Cups Fresh Methi (Fenugreek) Leaves

1.5 Cups Atta, Wheat Flour

0.5 Cups Besan, Gram Flour

1 tbsp Sesame Seeds

1 tsp Green Chilli Paste

1 tsp Fresh Ginger Paste

2 tbsp Lemon Juice

1 tsp Red Chilli Powder

1/2 tsp Turmeric Powder

1 tsp Sugar

1 tbsp Oil

To Taste Salt

As Required Water

Ingredients for Tempering

1-2 tbsp Oil

1 tsp Rai, Mustard Seeds

1 tbsp Til, Sesame Seeds

A Few Curry Leaves

A Pinch Hing, Asafoetida

Instructions

Making the Dough for Methi Muthiya:

Chop the fenugreek leaves. Wash them and set aside to drain in a colander.

Mix together atta, besan, red chilli powder, turmeric, green chilli paste, ginger paste, sesame seeds, sugar, and salt.

Add the chopped and washed methi leaves. Mix well

Add the lemon juice. Mix well.

Using a little water, mix to create a firm yet pliable dough.

Add 1 tbsp oil. Mix well.

Set aside for 5 minutes.

Divide the dough into 2 halves.

Roll each half into a log about 1.5" in diameter.

In a pressure cooker or steamer, add enough water for a 7-10 minute steam.

Bring the water to a boil.

Place the rolls in a steamer or a flat colander.

Steam the rolls for 7 to 10 minutes.

Turn off the heat and let the rolls cool a bit.

Cut the steamed rolls into 1/2" slices.

Tempering the Methi Muthiya

In a pan, heat the oil.

Add the mustard seeds and wait till they splutter.

Add the sesame seeds, curry leaves, and hing.

Stir-fry for a few seconds.

Add the Methi Muthiya.

With a gentle hand, stir-fry for 3 to 5 minutes till the muthia just start to change colour.

Serve hot with a cup of Masala Chai.

Recipe Notes

Be careful not to over steam the Muthia; otherwise they will become tough.

You could add a pinch of cooking soda or fruit salt (Eno) to the dough. If you do choose to do this, make sure it is just a pinch.

I found that I did not need too much water because the moisture in the washed leaves and the lemon juice is quite sufficient to make the dough.

Sooji and Besan Dhokla | Healthy breakfast recipe

Hi Friends, sharing the recipe for these scrumptious and yummy dhoklas. These are made by my mother in law. They taste awesome and serve as a healthy and filling breakfast option. Over to the recipe without much ado.

 Ingredients:

1 cup Suji

1 tbspn gram flour (besan)

2 tbspn oil + 1 tsp for tadka

1 tsp Salt

1/2 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp sugar

1/2 tsp Lemon Juice

1 sachet of eno

1 tsp mustard seeds

1tsp seasame seeds

8_10 curry leaves

2 Green chillies slit

curd 4 tspn

Method:

First take the curd in a bowl. To this add water approx. 1 cup .Beat it well so that there are no lumps.To this add Suji ,besan salt ,red chilli powder , turmeric powder ,oil sugar , lemon juice and mix all very well.Mix it very well so that there are no lumps.

Next put the enough sachet and give it a quick mix. Smear the thali with oil and pour the above mixture

Put the thali in the vessel or the pressure cooker without the whistle

Steam for 15-20 minutes

To check insert a fork .If it comes out clean means it's done

Take it out and cool completely

Garnish:

Heat the oil ,add the mustard seeds . Let it splutter than put the curry leaves, seasame seeds and the green chillies. Spread this on the dhokla

Cut the prepared dhokla in square pieces and garnish with red chilli powder and coriander leaves

Serve it with mint coriander chutney

Sewai / Vermicili Upma | Breakfast recipe

Ingredients needed

   Vermicelli - 2 cups (I used bambino Semiya)
   Onion -1
   tomato - 1
   Ginger - 1 inch piece finely chopped
   Green chilli -1-2 finely chopped or slit

   Vegetables of your choice
   Beans -4
   Carrot -1
   Fresh or frozen Peas - handful


   For the seasoning

   Oil -3-4 tsp
   Mustard -1 tsp
   Urad dal - 1 tsp
   Hing/Asafoetida - a generous pinch
   Red Chilli - 2
   Curry leaves - littlePreparation

Method:

Thinly slice or finely chop onions and tomato. Chop all the vegetables finely.

Roast vermicelli in a tsp of ghee until light golden brown. If you are using ready made roasted semiya or roasted vermicelli then you can skip this step.
Heat oil, add mustard seeds, when mustard splutters, add hing, urad dal , red chillies and curry leaves. When urad dal turns golden brown, add onions, green chillies, ginger and saute until onions become transparent. Add tomato let it cook for a minute. Then add finely chopped vegetables and saute until half cooked.
Add water and salt needed. When water starts boiling, add the roasted vermicelli.Cover and cook on low flames stirring occasionally until it is done.
Serve hot with any chutney or pickle.

Tips for beginners
To check for salt, taste the water, if it is a little salty, then the salt added is right. Once you add semiya it will be perfect.
Usually it is 2 cups of water for 1 cup of Vermicelli, if you are using thick ones. For thin fine semiya, use less water, approximately 1 cup of water for 1 cup of semiya.

Moong Sprout Usal | Steamed moong sprout salad - healthy breakfast

Hi friends
I am sharing the moong sprout salad. . This is one of my favorite dishes  as a kid, ofcourse by mom :) just loved having this as breakfast or even as side dish with chapati for lunch or dinner!

Recipe source: tarla dalal
Ingredients

1 cup Moong Sprout
2 tsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 cup chopped onions
1 cup chopped tomatoes
1/2 tsp turmeric powder (haldi)
salt to taste

For The Garnish1/4 cup finely chopped onions
2 tbsp finely chopped coriander (dhania)

For Servinglemon wedges

Method

1. Heat the oil in a pressure cooker and add the cumin seeds and asafoetida.
2. When the cumin seeds crackle, add the onions and sauté on a medium flame for 1 minute.
3. Add the tomatoes and cook on a medium flame for 2 minutes, while stirring occasionally.
4. Add the moong sprouts, turmeric powder, salt and 1½ cups of water, mix well and pressure cook for 3 whistles.
5. Allow the steam to escape before opening the lid.
6. Garnish with onions and coriander and serve hot with lemon wedges

Microwave Rawa Idli | Steamed semolina and curd dumplings | Breakfast recipe

Hi friends

Sharing a traditional, yummy, all time favorite breakfast recipe! We love this cooked on gas steamer or microwave. Sharing the microwave preparation steps with you. This is my entry for Valli's Kids delight event, which I am guest hosting this month for the theme healthy breakfast recipes for kids.

Ingredients

For The Batter

1 cup semolina (rava)

1/4 cup curds (dahi)

1 cup water

salt to taste

3/4 tsp unflavoured fruit salt

oil for greasing

Method 

For the batter

Combine all ingredients together, other than the fruit salt and leave aside for 10 minutes.

Pour 1 cup of water in the base of a microwave safe idli steamer and microwave on high for 1 minute. Grease the idli moulds using little oil.

Add the fruit salt to the batter and mix well.

Pour 2 tablespoons of batter into each greased cavity of the idli moulds and microwave, covered, on high for 7 minutes.

Repeat with the remaining batter to make more idlis.

Serve hot with coconut chutney and sambhar.

Sending this to Srivalli's Kids delight event hosted by me this month.

Instant multigrain chilla | Instant oats dosa | Oats multigrain pancake

Hi Peeps

Back after a break with lot of changes on personal front. Sharing a yummy and healthy savory pancake which can be enjoyed by kids as well as adult. BTW is there anyone who does not love pancakes?? havent met one yet :)

Ingredients-
1/4 cup - Maize flour/makki ka atta
1/4 cup  - Quick cooking Oats
1/4 cup-  Gram flour /besan
1/4 cup - Semolina /sooji
1/2 cup - Wheat flour/atta
1/4 cup - Yogurt /dahi
1/2 cup - Grated cabbage (optional)
1/2 cup - Grated carrot (optional)
2 tbsp  - Chopped fresh coriander (optional)
 2 tsp  -  Green chilies,minced
1 tsp  - Crushed black peeper
To taste - Salt
1/4 tsp - baking powder optional

Method:
In mixing bowl add all the flours,spices ,yogurt and 1.5 cup water.
Mix it. Add grated vegetables and mix again. Add baking powder and mix.
heat a non stick flat pan and grease it with little olive oil.
Spread a laddlefull of batter on the pan and spread in a circle.
Cook on medium heat and sprinkle few drops of oil over it.
When cooked, flip the side and drizzle few drops of oil or butter and cook to nice golden colour from other side.
Remove from the pan and serve hot with ketchup.

You can add 1/4 tsp oregano or cumin powder in the batter.
Can add any grated vegetable of your choice
You can add bajra/ jowar/ rice flour also to the mix

Khaman Dhokla

Khaman dhokla, yummy snack from the streets of gujarat. These can be enjoyed as breakfast, snack or as a farsaan (savoury accompaniment) in the lunch or dinner menu. Traditioanlly it is made by soaking and grinding chana dal. These versatile dhoklas can be steamed in a traditional dhokla steamer or in a microwave oven.

Ingredients

1 cup besan (Bengal gram flour)

1 1/2 tbsp semolina (rava)

3 1/2 tsp sugar

1 tsp ginger- green chilli paste

1/2 tsp citric acid (nimbu ka phool) or 1 tsp lemon juice

salt to taste

1 1/2 tsp fruit salt

1/4 tsp oil for greasing

Other Ingredients

1 tsp oil

1/2 tsp mustard seeds ( rai / sarson)

1/2 tsp sesame seeds (til)

2 green chillies , chopped

a pinch of asafoetida (hing)

2 to 3 curry leaves (kadi patta)

For The Garnish

2 tbsp chopped coriander (dhania)

Method

Combine all the ingredients together, except the fruit salt in a bowl and mix well adding water as required (approximately ¾ cup) to make a thick batter.Just before steaming, add the fruit salt and add 2 tsp of water over it.

When the bubbles form, mix gently.Pour the batter immediately into a greased thali/flat vessel and shake the it to spread the batter in an even layer.

Steam for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.

Tempering:

Heat the oil in small pan and add the mustard seeds.

When the seeds crackle, add the sesame seeds, green chillies and asafoetida, mix well and sauté on a medium flame for a second, while stirring continuously.

Remove from the flame, add 2 tbsp of water and mix well. Pour the tempering over the dhoklas.

Cool slightly and cut into equal pieces. Serve immediately garnished with coriander.

This is my entry for Blogging Marathon #50, Week 1, Day 1, with the theme Colorful dishes for kidswhich also happens to be the theme Varada of Varada's Kitchen is hosting as a part of Srivalli's Kids Delight series.

Nayana's event: Event announcement ~ Lets cook for Mothersday

Cheesy Egg Penne Pasta | Kids favorite!

I am basically a vegetarian turned eggetarian after marriage. I was not comfortable eating egg, but would try it because of the health benefits. Now also I cannot have egg in the raw forms like half fries or some bland egg scrambles!
But yes now i do try to include egg in my cooking so that it becomes nutritious for the little one as well as all of us.

Here i have created the sauce with egg, cheese and lots of veggies. I added the egg after adding the boiled pasta to the veggies and stirred it continuously, so that it remains like a sauce.

Do try this out and let me know how you liked it :)

Ingredients

2 cups Penne pasta
2 Eggs
1 Onion
1 tomato
1 tsp Garlic powder
1 tbsp chopped Green capsicum
1 tbsp Red bell pepper cut lengthwise
1 carrot cut lengthwise
1 broccoli floret
1 cheese slice
2 tbsp of mixed grated cheese
half tsp Black pepper powder
oregano
Salt As needed
1 tbsp Oil


Method

Cook the pasta according to the package instructions. Drain the water from the pasta and keep it aside. I have used penne

pasta, you can choose any pasta of your choice.

Heat oil in a pan, add finely chopped ginger, garlic and saute until raw smell vanishes.add the onions, salt and saute until they turn golden brown color. Add tomato. Cook until it turns mushy.
Now add the capsicums/bell peppers, broccoli, carrot and fry for 3 to 4 minutes  covered on medium flame or until the vegetable turns soft.
Add mixed herbs,cheese, salt and mix thoroughly until well combined.
Now add the cooked pasta and toss it gently on low flame, Add the egg to the mixture. mix until the vegetables and eggs are well mixed with the pasta.
Adjust the amount of salt, black pepper powder according to your taste.
Switch off the stove and transfer it to a serving bowl.
Finally sprinkle mixed herbs or oregano, garlic powder .drizzle few drops of olive oil and serve them hot.

This is my entry for Blogging Marathon #50, Week 1, Day 1, with the theme Colorful dishes for kidswhich also happens to be the theme Varada of Varada's Kitchen is hosting as a part of Srivalli's Kids Delight series.

Nayana's event: Event announcement ~ Lets cook for Mothersday

Baked veggie and bread savory muffins

Hi Peeps

Sharing a recipe on  my bog after almost 2 months..no i didnt stop cooking! Its just that my vagarious mind was in a mood to post all the itty bitty crafts that i did with my little one..hope you enjoyed the :)

Today sharing with you a yummy recipe which instantly became our family favorite! I desperately wanted to try this when I saw the recipe here and got a chance to make this during christmas holidays. So happy that DH and little miss loved it! yeppi..taste bhi health bhi 

These savory muffins can be had as breakfast or evening snack, Makes an excellent snack or kids lunch box. The only catch for me was to get it out of the tin or the muffin liners, I am sure it will come out easily when cooled, but both the times that I made this, we did not have the patience to let it cool! :) This is definitely a must try recipe.

Ingredients:

brown bread, chopped – 1 cup (i took 3 slices)

egg – 2

black pepper powder – 1 tsp

butter – 1 tbsp

shredded cheese – ½ cup

salt as per taste

finely chopped vegetables – ½ cup (tomato, bell pepper, carrot, onion)

Method:

Preheat oven to 400°F/200°C.

Combine chopped bread, egg, pepper powder, and salt in a large bowl.

Whisk well, and add butter to it. Mix well till butter melts.Add all the vegetables and cheese to it, and mix well. Insert muffin liners into the muffin baking tray.Evenly distribute the batter into muffin pan. Spread some cheese on top. Bake for 20 minutes, or until golden brown. Allow them to cool before eating. We could not wait for it to cool and finished it off within minutes!

This is my entry for Blogging Marathon #50, Week 1, Day 1, with the theme Colorful dishes for kidswhich also happens to be the theme Varada of Varada's Kitchen is hosting as a part of Srivalli's Kids Delight series.

Nayana's event: Event announcement ~ Lets cook for Mothersday

Edible tiffin garden | Kids Lunch Box Ideas

 Hi Peeps

Sharing with a very simple garden salad, which your little ones can enjoy by munching on the grass, the tomato, bread and cheese flowers and the boiled carrot stems.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#43
Sending this to Srivalli's Kids delight event,hosted by Harini with the theme - Healthy snacks.

Healthy Appe | Paniyaram | Fried Idli | Kids Lunch Box Ideas

Thank you for your amazing response for the kids delight post. Glad you liked the Hawaiian beauty. Presenting another simple and yummy snack loved by children as well as adults. This is the first time I made these appe, learned from a dear friend. They are quiet easy to make, consume less oil as compared to fried stuff but give the same crispy flavor and texture.

For the lunch box, I kept the appe in separate silicon molds (especially pink, coz little S loves everything pink!). Tomato chutney for accompanying the appe with some fresh lettuce, grated carrot , beet and cherry. Do let me know how you liked it ..

Appes/Paniyaram made with rice and a little urad dal with onion tempering giving it an essential boost. Serve rice appe fresh and hot, with tangy tomato chutney.

Ingredients

1 cup raw rice (chawal)

1/4 cup urad dal (split black lentils)

1 tbsp dana methi

1 tsp mustard seeds ( rai / sarson)

1 tsp cumin seeds (jeera)

2 green chillies , chopped

8 to 10 curry leaves (kadi patta)

a pinch of asafoetida (hing)

2 tbsp grated carrot

1 tbsp grated beetroot

2 tbsp oil

salt to taste

oil for cooking

Method

Wash and soak the rice and urad dal, methi dana in lukewarm water for at least 2 hours or overnight.

Drain and grind to a smooth paste with 1/2 cup of water.

Cover and set aside overnight to ferment.

Next day, heat the oil in a small kadhai, add the mustard seeds, cumin seeds, green chillies, curry leaves and asafoetida. When the mustard and cumin seeds crackle, add chopped onion and stir for 3 to 5 minutes. Also add the grated carrot. 

Add this to the fermented batter.

Add salt and a little water if required and mix to form a thick batter.

Heat the appe mould on a medium flame and grease it with a little oil.

Pour a spoonful of the batter into each mould. Sprinkle grated beetroot on each appe to get the beautiful color. 

Cook till the outer surface becomes golden brown and then turn each appe upside down using a fork so as to cook the other side. Remove and repeat with the remaining batter.

Serve hot with tomato chutney.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#43
Sending this to Srivalli's Kids delight event,hosted by Harini with the theme - Healthy snacks.

Come, join us for Breakfast hosted by Valli

Hawaiian beauty | Green moong sprout chilla | Kids Lunch Box Ideas

Hi Peeps..hope you are having a good weekend. We have  a long weekend here coinciding with hubby's bday..

I am also super excited to be part of the blogging marathon which is such a enthusiastic event in food blogging world! This being my first participation..I am nervous and happy both :)

I chose the easiest category - kids recipes. Though the category is easy but it is no easy task to feed a fussy eater..I am the witness to that..sometimes feel so sad and sometimes at my nerve's end. Sometimes when the little one displays a clean plate..then I feel like I have won an Olympic gold medal! I am sure this would be the case for most mum's out there. 

In one such pursuit of happiness, this is my humble attempt to entice my princess to gobble the beautiful Hawaiian lady! 

I made the face with the green moong sprout batter. The hair using lettuce. It has a big flower bow made of chilla. The eyes using carrot and cherry. Mouth made of carrot. The little one was excited to see what mumma was doing, had a go at the chilla..but there is a long way to go before I sleep! 

Do let me know how you liked it. do share the pics if you try this :) 

Recipe source : Tarla Dalal

Ingredients

1 1/2 cup sprouted moong (whole green gram)

1/2 cup besan (Bengal gram flour)

2 tbsp chopped coriander (dhania)

1 tbsp chopped green chillies

1/2 inch piece of ginger

2-3 cloves garlic

few curry leaves

pinch of turmeric

salt to taste

oil for making chillas

Method 

Grind sprouts, green chilli, curry leaves, ginger, garlic and coriander leaves into smooth paste.

Add besan and mix well.Add salt, turmeric and water to make smooth batter.

Heat nonstick pan and grease with some oil. Take a portion of the batter (abt 1/2 cup).

Put in the pan making a round chilla. Put some oil around the chilla.When one side is almost brown and gets easily removed from the pan, turn over the other side.

Cook for 2 to 3 mins. Turn it back you can put grated cheese on one side. Let the cheese melt for a min and then fold and remove the chilla from pan . (I did not add cheese for this version of mine)

Serve hot with ketchup or green chutney.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#43
Sending this to Srivalli's Kids delight event,hosted by Harini with the theme - Healthy snacks.

Come, join us for Breakfast hosted by Valli