Today’s recipe is ‘Jeera Rice’. Rice is my weakness, I can have it every day. Jeera rice is very simple to prepare, it is a flavourful rice variety in which cumin seeds are used in more quantity than other spices. This rice dish goes very well with dal fry or any curry dish of non-veg or veg.
Today’s recipe is ‘Ratalu Pakora’. Ratalu pakora or kand pakora are fritters made from purple yam. You can serve it as a starter or tea-time snack. These fritters can be enjoyed with any chutney/ketchup. I love preparing pakora, as it is my favourite snack after samosa, so I keep trying it with various vegetable options.
Today’s recipe is ‘Frozen Paratha’. These parathas can be stored for weeks in frozen form. It is a very easy recipe for paratha. You can just take out parathas and cook it for two-three mins on tawa or microwave before using it. Just like any other paratha, these parathas can also be enjoyed with any dish/curry/lentil recipe of your choice.
Today’s recipe is ‘Schezwan Vegetable Noodles’. Noodle is one recipe which is favourite among every age group. The best part of noodles is that you can add as many vegetables as you want of your choice. I want to admit one thing here, that noodle is my favourite Chinese dish. Schezwan sauce gives spicy flavour to the noodles.
Schezwan Vegetable Noodles
Today’s recipe is ‘Thalipeeth’. It is a flatbread/pancake which is made of a mix of healthy flours. It is a very popular recipe from Maharashtra. The dough for it is prepared from a flour of legumes, grains, spices and vegetables. It is a healthy and nutritious recipe, which can be enjoyed in all three meals. You can serve it with chutney/raita/curry.
For this recipe, you will require – flour (mix of ), grated bottle gourd, chopped onion, coriander, green chillies, and spices. In Maharashtra, readymade flour is easily available in the market. If you want, you can also add green leafy vegetables to the dough.
For more paratha or poori recipes, check – Bathua Multigrain Poori | Chenopodium Puri Recipe, Palak Puri | How to prepare spinach puri, Methi Thepla Recipe (Gujarati methi thepla), Paneer Paratha (Cottage cheese stuffed paratha), Paneer Baida Roti (cottage cheese & egg parcel), Mooli Thepla | Radish Flatbread- How to make methi thepla
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Duration: 30 mins
Ingredients for Thalipeeth
|Wheat flour+Rice flour+Jowar flour+Bajri flour+ Besan / Gram dal flour + Urad dal flour||200 gms
|Grated bottle gourd / Lauki||1 cup
|Coriander leaves (chopped)||2-3 Tbsps
|Onion (chopped)||1 (medium)
|Green chillies||2-3 (large) or as per taste
|Red chilli powder||1 tsp or as per taste
|Salt||as per taste
|Coriander powder||1 tsp
|Turmeric powder||1/2 tsp
|Sesame seeds (Til)||1 tsp
|Cumin seeds (Jeera)||1 tsp
|Carom seeds (Ajwain)||1 tsp
|Water||for smooth soft dough
Method for Thalipeeth
- In a deep vessel, take flour mix, red chilli powder, turmeric powder, salt, coriander powder, cumin seeds, sesame seeds and carom seeds. Mix well.
- Next, add grated bottle gourd, chopped coriander leaves, green chillies and chopped onion.
- In the flour mix, add oil, mix well.
- Prepare a pliable soft dough with the help of water. Add water in small batches.
- Wet a cloth to flatten dough easily. Squeeze and remove excess water from the cloth.
- On the wet cloth take a small dough ball.
- Flatten the dough in chapati shape with fingers. Use water to spread dough easily.
- Make three-four holes on the dough.
- Heat tawa and spread little oil on it.
- Next, lift the wet muslin cloth and carefully place it on the tawa with the thalipeeth side touching the tawa. Now, gently pull the muslin cloth, without breaking the dough.
- Pour oil into the holes. This helps in the perfect cooking of thalipeeth.
- Cover the thalipeeth and cook on medium flame.
- When the bottom side is golden brown and perfectly cooked, flip thalipeeth to the other side.
- Cook thalipeeth from both side nicely.
- Repeat this method for remaining dough also.
- Serve hot thalipeeth hot with any chutney of your choice.
Today’s recipe is ‘Dal Tadka’. Dal tadka is one of my favourite dal recipes. It is basically cooked lentil which is tempered twice. The first temper is of spices, onion and tomatoes, and the second temper is of ghee and few spices. It can be served with jeera rice or steamed rice or tandoori roti or chapati at home. Enjoy it as a main course dish for lunch or dinner.
Today’s recipe is ‘Mooli Thepla’. It is a flatbread/thepla which is made from mooli (white radish). Winter is the perfect season to enjoy parathas or thepla made from mooli as it is easily available on the market these days. Mooli thepla can be enjoyed as breakfast with pickle or during lunch/dinner. You can also pack it in the lunchbox for kids or yourself.