Methi Mooli Tamatar Thaleepeeth

Ingredients

3 cups aata (preferably little coarse)
3 cups methi (fenugreek leaves)
2 mooli (radish)
1 tomato
1 green chilli (optional)
1/2 teaspoon haldi
1/2 teaspoon lal mirch
1 teaspoon sugar (optional)
Salt to taste
Oil

Process

thaleepeet_collage

Chop methi, tomato and green chilli and grate mooli as shown in 1.
Add salt, haldi, mirch, sugar and 2 tablespoons of oil in atta and mix well.
Add all the vegetable in aata.
Add water and knead the dough to a very soft consistency.
Make 4 equal balls of the dough as shown in 2.

Grease the tava with oil.
Wet your hand with water (so that the dough does not stick on the hand)
Gently press the dough ball on tava in a round shape of approx 1cm thickness.
With the handle of a spoon, make 5 holes in the thaleepeeth as shown in 3.
Place the tawa on burner on low flame.
Pour oil all around the thaleepeeth and in the holes.
Cover it and let it cook on low flame.
Flip it and let it cook on the other side.
Nicely cook on both side till it becomes crisp and golden brown from both sides as shown in 4.
Cool the tawa under water, make the next thaleepeeth and then place it on flame.

Serve with achar, curd or desi ghee and enjoy as a full meal!

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Sabudana Vada

Ingredients

1 cup sabudana
8-9 medium size boiled peeled and mashed potatoes
2 tablespoons hara dhania finely chopped
1 green chilli finely chopped
1/4 cup groundnut powder (groundnut dry roasted, peeled and coarsely ground)
1/2 teaspoon jeera
1/2 teaspoon lal mirch powder
Salt to taste
Oil for deep frying

Process

Wash sabudana thoroughly, strain water and leave it for 7-8 hours to become soft.
Mix all the ingredients in a bowl.
Make small balls and gently press them on palms & make a small hole in the center to make vadas (around 18-20)
Deep fry till golden brown colour to get a crisp cover.
Serve hot with nimbu ka achar, fresh curd and vrat wali chutney.

Paneer Paratha

Ingredients

For Cover:
2 cups aata
Pinch of salt
2 teaspoon oil

For Filling:2 cups scrambled paneer (cottage cheese)
2 tablespoons of finely chopped hara dhania (coriander)
1 green chilli finely chopped
1/2 inch adrak (ginger) grated finely
1/2 teaspoon amchur powder (dry mango powder)
Salt to taste

Process

Mix aata, salt and oil throughly.
Slowly add water and knead the dough (should be little soft)
Give it rest for 10 minutes.
Divide it into six equal balls.
Divide the stuffing also into six equal parts.
Give bowl shape to dough balls.
Grease it with oil from inside and fill the stuffing.
Make balls of it and seal properly.
Dust it with aata so that it does not stick to rolling board and pin.
Lightly press it with hands on rolling board to spread the filling equally.
Lightly roll parathas, which are slightly thick.
Put the paratha on tava and let it cook from both sides.
Apply oil and press gently to get a crisp golden brown cover.
Serve with green chutney, ketchup, curd and raita.

Boondi ka Raita

Ingredients

2 cups of fresh curd
1/2 cup boondi
Chaat masala as per taste
Pinch of lal mirch
1/2 teaspoon roasted jeera powder
1 teaspoon hara dhania finely chopped
Pinch of sugar
Salt to taste

Process

Soak boondi in some water.
Beat the curd.
Add chaat masala, lal mirch powder, jeera powder, sugar and salt.
Mix well.
Add boondi.
Garnish with hara dhania.
Goes well with a lot of dishes like parathas, pulao etc.

Matar ki Kachori

Ingredients

For filling:

2 cups matar (Peas)
1 green chilli
1/2 inch adrak
2-3 cloves of lahsun
1 tablespoon hara dhania finely chopped
1/2 teaspoon khara dhania
1 teaspoon saunf
2 teaspoon oil
Pinch of hing
Salt to taste

For cover:

3 cups aata (preferably coarse)
Pinch of salt
1 table spoon oil

Process

Coarsely crush matar, hari mirch, adrak, lahsun, khara dhania and saunf.
Heat oil in a pan and add hing.
Add the crushed mixture and sprinkle salt.
Fry for a minute and remove from flame.

Knead flour by mixing aata, oil and salt with some water for medium hardness.

Divide aata into small balls.
Stuff the filling in these balls.
Seal properly and roll lightly to make small puris.
Deep fry in hot oil till its golden in colour.

Serve crisp kachoris with dum aloo and green chutney.

Sanja/Upma

Ingredients

1 Cup suji/semolina
3 Table spoons oil
1/2 Tea spoon rai (mustard seeds)
1/2 Tea spoon jeera
1/2 Tea spoon haldi
1/2 Tea spoon lal mirch
Pinch of hing (asafoetida)
1 Tea spoon sugar (optional)
1 onion chopped
1/2 Cup peas
2-3 florets gobhi
Few small pieces of carrot
3-4 french beans chopped
1 Green chilli chopped
7-8 Curry leaves
1/2 Tea spoon udad dal
1/2 Tea spoon chana dal
1 Table spoon mungphali (groudnuts)
1 Table spoon lemon juice
Salt to taste

Process

Put 1 table spoon oil in a pan.
Put suji and roast it on low flame till it feels light.
Remove it in a bowl.
Heat 2 table spoons of oil in the pan.
Add rai, jeera, hing, udad dal, chana dal, mungfali and curry leaves.
Fry till the dal is slightly pink.
Add onion, chilly, gobhi, beans, carrots,peas and mix well.
Add the roasted suji, salt and sugar.
Pour hot water (approx 2.5 cups)
Mix well, cover and let it cook on low flame for a few minutes.
Add more hot water if required.
Garnish with coriander and lemon juice and serve hot with pickle.

Methi ki Paatal Bhaji

Ingredients

250 grams methi ki bhaji chopped
1 tablespoon groundnut
2 tablespoons matar (peas) Optional
1/4 cup besan
1.5 tablespoon oil
1 teaspoon rai
Pinch of hing
1/2 teaspoon haldi
1/2 teaspoon lal mirch
1 teaspoon gud / jaggery (optional)
Salt to taste

Process

Pressure cook methi, groundnuts and peas.
Add besan and mix thoroughly.
Add haldi, mirch, gud and salt.
Pour hot water if required and bring it to a boil till the besan is cooked.

For tempering heat oil & add rai and hing.

Pour it on paatal bhaji.

Goes well with steaming rice and hot phulkas.