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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Home Made Corn Tortillas

Ingredients:

1.      1 cup corn meal/maize flour

2.      1 cup all-purpose flour

3.      Luke warm water as needed

4.      1 1/2 tablespoon olive oil

5.      Salt to taste

6.      Flour to help rolling (wheat or all-purpose)  

Method:

1.      In bowl mix the flour, salt and oil.

2.      Than add lukewarm water to make smooth, soft and pliable dough.

3.      Knead the dough on a lightly greased surface.

4.      Cover the dough and give rest for 30 minutes.

5.      Now divide the dough into 10 to 12 equal parts.

6.      Roll each ball  into flat 8 inch. round disc.

7.      If the dough sticks to the rolling pin or rolling board, lightly sprinkle dry flour on both sides of semi rolled tortillas.

8.      Heat the griddle in medium heat.

9.      Place tortilla on griddle and cook for 30 seconds, turn and cook until slightly puff.

10.  Repeat with remaining tortillas, cover in zip lock bag and store in refrigerator for a week.

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Lachha Paratha

Ingredients:

1.      1 cup wheat flour

2.      1 cup all-purpose flour

3.      2 tablespoon oil

4.      Salt to taste

5.      Luke warm water

6.     Oil for shallow fry and brushing

7.     Wheat flour for dusting

Method:

1.      Place salt and oil in the mixing bowl, add both flour and mix well.

2.      Add in water and make smooth and pliable dough.

3.      Knead well and keep the dough under a damp cloth for 1 hour.

4.      Knead the dough again before using and divide into 6 to 7 equal parts.

5.      Roll each ball thinly into flat round disc.

6.      Take one roti, using brush and apply a teaspoon of oil over the top.

7.      Sprinkle with little flour and spread evenly.

8.      Fold the roti like a fan, stretch the roti fan into long rope.

9.      Make it into pinwheel and press it lightly in dry flour from both sides.

10.  Repeat the same for the remaining rotis.

11.  Again cover the all pinwheel and give rest for 30 minutes.

12.   Now dust the rolling board with flour, flatten the each pinwheel with rolling pan, carefully roll it, do not press hard to avoid losing the layering effect.

13.  Heat the griddle and drizzle some oil or butter.

14.  Shallow fry each paratha until light brown spots appear flip and cook the other side.

15.  After done hold the paratha in your hand and press both side so you can see layers than serve.

16.  Serve with any kind of curry or with yogurt and pickle.

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Cheery Tomato Focaccia

Focaccia is popular Italian flat bread which is seasoned with Italian herbs, olive oil and other ingredients. Bread texture is outside is crispy and inside is soft. It looks similar to pizza. Focaccia can be used as a side to meals or as a base for pizza or sandwich bread.  So recipe is here….

Ingredients:
1.      2 + 1/2 cups bread flour

2.      2 teaspoon dry instant yeast

3.      2 teaspoon sugar

4.      1 teaspoon salt

5.      2 tablespoon olive oil

6.      1 cup lukewarm water

For topping:

1.      2 tablespoon olive oil

2.      1 teaspoon dry rosemary

3.      1 teaspoon oregano

4.      1/4 cup grated cheddar cheese

5.      1 tablespoon finally chopped garlic

6.      1/2 cup cherry tomatoes halves

7.      1/4 cup thinly sliced onion

Method:  

1.      To make the dough, mix water and sugar in large bowl.

2.      Sprinkle the yeast in top of the water, cover and keep a side for ten minutes.

3.      Take one another large bowl mix the flour and oil.

4.      After ten minutes to bring all together, now add salt and make dough.

5.      Take the dough out on lightly floured surface and knead for 6 to 8 minute, if you needed add little water (make smooth dough).

6.      Let the dough rest for 2 hours in an oiled bowl, cover with kitchen towel to prevent from dough skin.

7.      Let it rise in a warm place about two hours or until doubled.

8.      While the dough is rising toss together oil and herbs and keep it aside to marinate.

9.      After 2 hour dough have been double in size.

10.  Punch down the dough on a floured surface, roll out dough into a rectangle.

11.  Press the on oiled brushed rectangle baking sheet.

12.  Cover the baking sheet with kitchen towel and leave them to rise for another 1 hour.

13.  Make dimples on the dough with your thumb, drizzle the rest of marinated oil on top of it.

14.  Fill the dimples with cherry tomatoes, onions and sprinkle the cheese and garlic.

15.  Bake in a preheated oven at 200º C. for 20 to 22 minutes or until golden.

16.  Enjoy your Focaccia!!
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Eggless Whole Wheat Banana Bread /Loaf

Ingredients:

1.      1 + 1/3 cups wheat flour

2.      1 cup ripe and mashed banana

3.      1/2 cup sugar powder

4.      1/4 cup oil

5.      1/3 cup milk

6.      1 teaspoon baking soda

7.      1 teaspoon vanilla  extract

8.      2 tablespoon skinless almond

Method:                            

1.      Preheat the oven to 180ºC or 350ºF and lightly spray a loaf pan.

2.      In a bowl sift together the flour and soda, stir well. Keep aside.

3.      In a large bowl whisk oil and sugar until mix very well, than add mashed banana and milk.

4.      Now add flour vanilla and mix very well.

5.      Pour this batter in loaf pan. Garnish with almonds.

6.      Bake it for 25 to 30 minutes or until done.

7.      Let it cool completely than Slice, enjoy with milk.

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Instant Oat Dosa

This instant and delicious Dosa I made with oats. Oats are known to be high fiber and great for folks who have cholesterol issues. The other key benefit of oatmeal for weight loss is its ability to stabilize blood sugar levels and raise the body’s metabolic fat reducing engines. Enjoy food..... always stay healthy:D.

Ingredients:

1.      1 cup oats powder or flour

2.      1/2 cup semolina

3.      1/4 cup rice flour

4.      2 tablespoon green chili paste

5.      1/2 cup chopped onion (optional)

6.      Salt to taste

7.      Water as required

8.      Oil for fry

Method:

1.      Roast oats for few minutes till aroma comes and the oats color slightly changes.

2.      Than make fine powder, mix with rice flour and semolina.

3.      Now add salt, chili, onion and water. Make thin paste like normal Dosa batter.

4.      Leave it  batter for 5 to 7 minutes.

5.      Heat the Dosa skillet on medium high heat. Than add some drops of oil in skillet.

6.      Pour the ladle of batter on skillet in circular motion to make thin Dosa.  

7.      Cook till golden brown and turn over to other side, drizzle few drops of oil.

8.      Cook for few seconds then transfer to the serving plate.

9.      Enjoy hot oat Dosa with sambhar or coconut chuthey.     

Note:

* The consistency should be watery as we do for rawa dosa. or  you can make thick batter and make thick dosas as well.

*You can take normal dosa batter than add oat flour and make oat Dosa.

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Vegetarian Burritos

Ingredients:

1.      4 tortilla wraps

2.      1 cup re fried beans

3.      Shredded spinach

4.      1/2 cup salsa sauce

5.      1/2 cup sliced bell pepper

6.      1/8 cup sliced olives (optional)

7.      1/4 cup sour cream (here I use home made hung curd)

8.      1/2  cup Avocado dip

9.      Shredded cheddar cheese

10.  Salt and pepper to taste

Method:

1. Lightly warm tortillas on a griddle.

2. Take 1 tortilla, spread spoonful of each ingredient (beans, spinach, salsa, and guacamole).

3. Add bell pepper and spread some sour cream, salt and pepper over it.

4. Fold the bottom of the wrap up, and roll. 

6. Repeat until all burritos are done. Serve with Mexican rice.  

Notes:

* If you like bake burritos than place all rolled burritos on a baking dish and top each with salsa and cheese.

* Bake at 180c until warmed or 10 to 15 minutes. 

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Litti Chokha

"Litti Chokha" The famous dish among Bihar, M.P. & zarkhand. Litti  looks like Batti (Rajasthani famous bread) but a very small different,   Litti is made up of sattu (which is roasted chickpea flour) stuffed in dough. then it boiled and very lightly fried since the boiling has done most of the cooking. Another method for making Litti Choka  is roasting them in an oven (traditionally clay and more recently metal ones that can be heated on a stove). Chokha is prepared with different vegetables. It can be with mashed potatoes or mashed eggplants and also mashed tomatoes. The three can be combined as well and chokha usually mixed with fried onions and spices.This dish served in dinner, small party, or in holidays My family like this litti with Rajasthani daal batti’s dal .  so let’s check….

Served 12 pieces for 6 person

Ingredients:

For Litti:

1.              4 cups wheat flour

2.              4 tablespoon ghee (Clarified butter)

3.              1 cup yogurt

4.              1 teaspoon baking soda

5.              1 teaspoon carom seeds

6.              Salt to taste

7.              1 cup ghee (clarified butter) for serving

For stuffing:

1.              1 1/2 cup Roasted Chick pea flour(sattu ka atta/Dadiya ne daal no powder)

2.              2 tablespoon ginger – chili paste

3.              1 tablespoon cumin- carom seeds

4.              1 tablespoon lemon juice

5.              1 teaspoon mustard oil

6.              1/4 cup coriander leaves chopped

7.              1 tablespoon pickle masala (optional)

8.              Salt to taste

For Chokha:

1.      1 tablespoon mustard oil,

2.      2 cups boiled potato cut in small cubes,

3.      1 cup tomato cut in small pieces,

4.      1 tablespoon ginger-chili paste,

5.      1/2 teaspoon red chili powder,

6.      1/4 cup coriander leaves chopped,

7.      Salt to taste

Method For Litti:

1.              Take one large bowl than add ghee, yogurt, baking soda, seeds and salt, mix well.

2.              Add flour and make very soft dough if you needed add water.

3.              Cover this dough and leave 30 minutes.

4.              In one another bowl add all ingredients for stuffing and mix well, put aside.

5.              Preheat the oven 200c before 15 minutes.

6.              Now take the dough and divide 12 to 15 equal balls.

7.              Take one ball and make 2 to 3 inch bigger with your finger than add 1 teaspoon of stuffing in middle of ball cover this ball with hand and again make ball.

8.              Check this ball, stuffing is not over or not come out.

9.              Now take one ball and press with your palm, Litti is ready.

10.          Put in preheated oven about 30 minutes or until golden - dark brown.

11.          In oven after every 10 minutes turn this Litti.

12.          Now take reminded 1 cup warm ghee than add this Litti one by one in this ghee deep very well and take it out in one plate.

13.          In middle cut with frogs this Litti and add 1 teaspoon of ghee.

14.          Serve with Chokha. 

Method for chokha:

1.              In frying pan add oil than add tomato, cook 2 minutes.

2.              Now add ginger –chili paste and chili powder.

3.              Add potato cook 1 minute and turn of flame.

4.              Add coriander leaves than mix well.

5.              Serve this choka with litti.

Notes:

Here in this recipe i used Aloo (potato) chokha if u like u made with eggplant or with tomato chokha.

My family like this litti with Rajasthani daal battis daal so usually I serve this litti with daal recipe is here http://mycookingdiarys.blogspot.com/2011/03/daal-batti.html

Some time I’m not stuff this litti and bake without stuffing and its turn out very nice..and serve with daal.

Some time changes are good so what ever u like try at your end and give ... feedback

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