Saturday, April 10, 2010

Multi Grain Thepla

What you need?

Wheat flour 2 ounces
Ragi flour 2 ounces
Bajra flour 2 ounces
Jowar flour 2 ounces
Oats flour 2 ounces
Soy flour 2 ounces

Flax meal 1 Tbsp

Masala's

Turmeric powder-1/2 tsp
Red chilli powder-1/2 tsp
Pepper powder-1 tsp
Garlic powder-1 tsp
Cumin powder-1/2 tsp


Toppings - Coriander/Pudina/Methi or Kasuri Methi

How to make?

Mix all the above ingredients and salt with Hot water/Yogurt/blended Cottage Cheese/Avacado.
The consistency of the flour must be slightly thicker than the chappathi. Let it rest for 30 mins.

Heat the Tava, not too high.

Make small circles with hand, You can use wheat flour or bajra for dusting.

Cook on both sides, brush oil on both sides.

This goes well with yogurt or pickle.

It can be eaten as a snack with Tea or as dinner itself.

Shahi Methi Soy

I was inspired to make this with another recipe "Methi Malai mutter" from a fellow blogger.   I wanted to make it healthier  and hence made variations like using Almond, soybeans and Tofu in my version.  Methi's flavour comes out nicely in this dish and it is a different accompaniment with fresh phulkas! 

What you need?

3 cups methi (fenugreek) leaves - washed and chopped
1 cup cooked soybeans/edamame beans
1 onion - chopped finely
2 tbsp ginger-garlic paste
10-12 Almonds
1 tbsp green chilli paste
2 tbsp Olive oil
1 tsp cumin seeds
3 tbsp lemon juice
Tofu/Paneer cut into cubes - 10-12

pepper powder-1 tsp
cumin powder-1/2 tsp
coriander powder-1 tsp
Garam masala-1 tsp (optional)




How to make?

  • Make a smooth paste of Almonds and keep aside. Soaking almonds in hot water for atleast 30 mins helps but it is ok to use as such in case you forgot.
  • Take a pan and boil the methi leaves with little salt and turmeric powder. Once done, allow this to cool.
  • Now take another pan, add oil, mustard seeds, cumin seeds and onions. Saute for a mintue or so until done.
  • Add the ginger-garlic paste, the green chilli paste, the Almond paste and mix well. Also add the tofu/paneer, turmeric powder, pepper powder, cumin powder, coriander powder and adjust salt and lemon juice to your taste.
  • Saute for another 1-2 mins. Now add the methi and cooked soy beans.
  • Finally, add in the almond paste and mix well. Keep stirring gently; be careful as the mixture can cause bubbles and splash. Now saute till fat is separated from the sides, the flavor of methi, cream and almonds is well blended and a sweet aroma arises. (This curry will not be sweet!)
This goes well with Chappathis.  My older daughter likes this very well and the little one also started liking it.    Try and let me know!

Friday, April 9, 2010

Fibrous Oats with Lemon

Inspired by our simple Lemon Rice! This is packed with Vitamin C, lot of fibre and Good omega fatty acids.

What you need?

Rolled oats - 2 cups
Lemon - 1 or Lemon juice - 1 Tbsp
Green chillies-2
Curry Leaves-few
Turmeric-1/2tsp
Sliced Almonds-10

How to make?

1. Boil 4 cups of water till bubble comes up
2. Keep the strainer ready on top of some bowl. Stir in the oats and drain it immediately in the strainer
3. Just softly seperate the oats with Fork not to form any lumps. Allow it to cool for atleast 15 mins.
4. Now, Add oil to kadai. Tadka- Mustard, urad dal, chana dal, asofoedita(Hing), curry leaves, Green chillies.
5. In a bowl, add salt, lemon juice and turmeric powder. Add the hot tadka to this mixture.
6. Stir in the oats and sliced almonds and thoroughly mix.

Tip: You can just add salt and pepper to the strained oats broth and drink it or a much appreciated way is to use as broth in soup. I will add Broccoli soup recipe very soon.

Refreshing Carrot Lemon Chutney

What you need?

Carrots - 3

Ginger - 1 inch

G chillies - 2 or more as per taste

Lemon Juice-1 Tbsp

How to make?

  • Dice carrots into thin slices
  • Heat oil and add Green chillies and wait for few secs
  • Add diced carrots and let it cook well. Cover lid.
  • Let it cool. Blend it with fresh Ginger, add little water to move the blender.
  • Add lemon juice at end and just blend it to mix.

Tadka with Mustard seeds and cumin seeds

A Green Powerhouse - Spinach Chutney

What you need:

Spinach - 4 cups
Onion - 1
Garlic -1 clove (optional)
Green chillies - 2
Yogurt - 2Tbsp
Oil-1 Tbsp

How to do?

1. Heat 1tsp oil in kadai and add G. chillies. Wait till they become slightly white.
2. Add washed spinach. In few mins, all spinach will go down. Add salt and turmeric powder.
3. Cook till water reduces. Allow to cool. Transfer to a dish.
4. On the same kadai, make sure it is dry, add 2tsps of oil and fry onion and garlic.
5. Cool them and blend with hand blender or mixy. Add yogurt at the end and whisk all of them together to get creamy texture.
Do tadka with Mustard and Jeera. All done! This is such a healthy and simple recipe.

It goes well with Idli, dosa, adai and upma's as well.

Give a try and let me know. Thanks for reading.