Spinach Thepla / Dhebra

Yield: 12 to 15 pieces

Prep Time: 10 minutes

Cook Time: 15 to 20 minutes

Cuisine: India

Ingredients:

1.      1 bunch spinach

2.      1 tablespoon lemon juice  

3.      2 green chili

4.      1“ ginger piece

5.      3 to 5 cloves garlic

6.      1 tablespoon sesame seeds

7.      1 tablespoon sugar or jaggery

8.      1 teaspoon garam masala

9.      1 teaspoon coriander – cumin powder

10.  1 teaspoon red chili powder

11.  1/2 teaspoon turmeric powder

12.  2 cups wheat flour or multi grain flour (chapatti atta)

13.  2 tablespoon oil

14.  Water as needed

15.  Salt to taste

16.  Oil for shallow fry

Method:

1.      Wash and finally chopped the spinach leaves.

2.      Take half chopped spinach, lemon juice, ginger, garlic and chili in a blender. Make a smooth thick paste (if needed add water). Keep it aside.

3.      In a large bowl add all spice ingredients, salt, sugar, sesame seeds and 2 tablespoon oil. Mix thoroughly.

4.      Now add in chopped spinach and spinach paste also.

5.      Add in flour than knead the smooth soft dough. If you needed add water.

6.      Cover it and keep aside for at least 10 minutes.

7.      Divide the dough ping pong size balls, Take a one ball and roll it evenly.

8.      Keep it little bit thick than chapatti, heat the griddle.

9.      Roast it nicely from both the sides by applying oil.

10.  Serve with pickle, murraba or yogurt. 

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Masala Rotla / Gluten Free Millet And Sorghum Bread

This wholesome delicious Masala bread is made from Bajra (millet) flour & sorghum flour. Millet and sorghum is staple food of saurastra / kutch (Gujarat). Millet is considered more efficient in utilization of soil moisture and has a higher level of heat tolerance than even sorghum and maize. it is very healthy to use sorghum and millet as it is gluten free, high in protein,good source of iron, calcium and rich source of vitamin B.

Yield: 4 to 5 pieces

Prep Time: 10 minutes

Cook Time: 15 to 20 minutes

Cuisine: India 

Ingredients:

1.      1 cup jawari atta (Sorghum flour)

2.      1 cup bajra atta(Pearl Millet flour) 

3.      1 cup boiled, grated, potatoes

4.      1/8 cup chopped coriander

5.      1/4 cup finally chopped onions

6.      1 tablespoon ginger chili paste

7.      2 tablespoon fresh coconut grated

8.      2 teaspoon lemon juice

9.      1/8 teaspoon garam masala

10.  Salt to taste

11.  Water as needed 

12.  Clarified butter (ghee) for shallow fry

Method:

1.      In mixing bowl add onion, salt, lemon juice, coriander, coconut, garam masala and ginger chili paste. Mix thoroughly.

2.      Add in both flour and grated potato then knead the soft firm dough if require use water.

3.      Heat the griddle and divide the dough into equal portions.

4.      Wet your palms with slightly with water; take a medium size ball of dough in between your hands (palms).

5.      Gently press and flatten the ball, after placing the slightly flattened ball in hand, you go on patting it.

6.      Just like slowly clapping the palms with dough in between if you needed wet your palm with little water. 

7.      Keep on expanding rotla this way until you get it of your desired thickness.

8.      Place it slowly on hot griddle. On medium flame roast it nicely from both the sides by applying ghee.

9.      Serve with moong dal. 

Note:

·         The patting method for flattening the rotla sounds a little difficult or if the rolta starts breaking then try the following method.

·         On the rolling pan, place a plastic sheet.

·         Spread some flour on the sheet then place the dough ball, press lightly to slightly flatten it.

·         Spread some flour on the flatted ball and place another plastic sheet on the flattened ball.

·         Lightly roll the rolling pan over the sheet until the desired thickness is achieved, cook same way.

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Sprouted Moong Thepla

Yield: 12 to 15 pieces

Prep Time: 10 minutes

Cook Time: 15 to 20 minutes

Cuisine: India  

Ingredients:

1.      1 cup sprouted moong

2.      1/2 cup curd  or 1 tablespoon lemon juice

3.      1 cup roughly chopped cilantro

4.      2 green chili

5.      1“ ginger piece

6.      3 to 5 cloves garlic

7.      1 tablespoon sesame seeds

8.      1 tablespoon sugar

9.      1 teaspoon garam masala

10.  1 teaspoon coriander – cumin powder

11.  1 teaspoon red chili powder

12.  1/2 teaspoon turmeric powder

13.  2 cups wheat flour (chapatti atta) or Multigrain atta

14.  2 tablespoon oil

15.  Water as needed

16.  Salt to taste

17.  Oil for shallow fry

Method:

1.      Add curd, sprouted moong, ginger, garlic and chili in a blender. Make a smooth paste and keep it aside.

2.      In a mixing bowl add all spice ingredients, moong paste, salt, sugar, sesame seeds and 2 tablespoon oil. Mix thoroughly.

3.      Add in flour than knead the smooth soft dough. If you needed add water.

4.      Cover it and keep aside for at least 10 minutes.

5.      Divide the dough ping pong size balls, Take a one ball and roll it evenly.

6.      Keep it little bit thick than chapatti, heat the griddle.

7.      Roast it nicely from both the sides by applying oil.

8.      Serve with yogurt, tea, or murraba.

   

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Til Sukhadi / Sesame Nut Fudge

Yield: 15 to 20 pieces

Prep Time: 15 minutes

Cook Time: 15 to 18 minutes

Cuisine: India

Ingredients:

1.      1 cup roasted, grounded sesame seeds

2.      1/2 cup roasted dry nuts powder (walnuts, almond, cashew, hazels)

3.      1/2 cup wheat flour (chapatti atta)

4.      3/4 cup clarified butter (ghee)

5.      1/2 cup sugar powder

6.      1 teaspoon cardamom powder

7.      1 tablespoon soth powder (dry ginger powder)

8.      1 tablespoon edible gum powder (goond)  

Method:

1.      Heat ghee in a heavy bottom pan, add flour to it.

2.      Roast the flour till it changes color and becomes light brown.   

3.      Now add in edible gum powder and stir consistency.

4.      Add in sesame seeds, nuts powder and soth powder, mix and roast for 1 minute.

5.      Remove the mixture from the flame.

6.      After mixture becomes little cool, Add in sugar and cardamom powder, Mix properly.

7.      Transfer mixture to the greased plate and press firmly.

8.      Let it cool completely about 3 to 4 hours than slicing into individual pieces.

9.      Store in an airtight container. It can remain fresh for 20 to 25 days.

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Malai Burfi / Milk Fudge / Cake

Yield: 12 to 15 pieces

Prep Time: 5 minutes

Cook Time: 30 to 35 minutes 

Ingredients:

1.      1 liter whole milk

2.      1/2 cup full fat milk powder

3.      1/2 teaspoon alum powder

4.      1/2 cup sugar

5.      2 tablespoon clarified butter

6.      1/2 teaspoon crushed cardamom

7.      1/8 teaspoon cardamom seeds

8.      1 tablespoon sliced almond and pistachios

Method:

1.      In large, heavy bottom, non-stick pan bring the milk to a boil, in over medium high heat.

2.      When milk comes to a boil, add alum powder and stir the milk gently.

3.      It will begin to curdle. Continue to cook and stir with wider spatula consistently 15 minutes.

4.      Now add milk powder and cook until milk is grainy and thick.

5.      After 5 minutes add sugar, clarified butter and cardamom powder.

6.      Keep stirring and cooking, till it becomes solid or dense.

7.      You will feel that it will take little effort for stirring.

8.      Transfer mixture to the greased plate and press firmly.

9.      Sprinkle almond, pistachios and cardamom on top and press it.

10.  Let it cool completely about 3 to 4 hours than slicing into individual pieces.

11.  Store in refrigerator for a week.

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Gujarati White Kadhi (yogurt soup)

Ingredients:

1.      1 cup yogurt

2.      2 tablespoon gram flour

3.      2 cups water

4.      1 tablespoon sugar

5.      Salt (depends on sourness of curd)

6.      1/4 teaspoon coriander powder

7.      2 teaspoon ginger chili paste

8.      Salt to taste

For tempering:

1.      1 tablespoon oil

2.      1 teaspoon mustard seeds

3.      1/8 teaspoon asafoetida

4.      1/2 teaspoon cumin seeds

5.      1/4 teaspoon fenugreek seed

6.      5-6 curry leaves

7.      2 dry whole red chili

8.      1 Bay leaf

9.      1 small stick cinnamon

10.  2 cloves

Method:

1.      In bowl whisk yogurt, water and gram flour together.

2.      Add in sugar, ginger- chili, coriander powder and salt mix well to avoid any lump formation.

3.      Heat oil in a sauce pan, add in all tempring ingredients.  

4.      After cracking seeds add in yogurt mixture.

5.      When it start to boil, reduce the flame to low and cook.

6.      Keep whisking and cook the kadhi about 7 to 10 minute or until raw smell of gram flour goes.

7.      Serve hot with peas pulao.

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Lauki/Dudhi Chana Dal Sabzi (Bottle gourd cooked with lentils)

Ingredients:

1.      3 cup bottle gourd (lauki/dudhi)

2.      1/2 cup split bengal gram (chana dal)

3.      1/4 teaspoon asafetida

4.      1/2 teaspoon mustard seeds

5.      1 teaspoon cumin seeds

6.      1 teaspoon garlic paste

7.      1 tomato chopped

8.      1 teaspoon red chili powder

9.      1/4 teaspoon turmeric powder

10.  1/2 teaspoon sugar (optional)

11.  Salt to taste

12.  Freshly chopped coriander leaves

Method: 

1.      Wash and soak chana dal in half cups of water for half hour.

2.      Wash and peel the bottle gourd than cut in medium size pieces

3.      Heat the oil in a presser cooker; add in asafetida, mustard seeds, cumin seeds, cooked until they start to crackle.

4.      Add the bottle gourd, turmeric powder, chili powder, garlic, sugar, tomato and salt, stir well.

5.      Add lentils with 1 cup of water and  cook for 4 to 5 whistles.

6.      Garnish with coriander leaves and serve hot with bhakri, phulka's or plain parathas.

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