Today’s recipe is ‘Chicken Stew’. It is a chicken recipe in which chicken is cooked with whole aromatic spices and vegetables. Chicken stew is also known as khada masala murgh, as we use whole spices more than powdered spices. This dish can be served as a main course during lunch and dinner. You can serve it with roomali roti/ chapati/lachcha paratha.
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 ‘Aloo Gosht’. It is a dish, which can also be called as potato and lamb curry. I love mutton cooked with potatoes more than any other vegetable combination with mutton. This dish full of rich flavours of spices, yet very simple to prepare. I always prepare my dishes in a pressure cooker, as it reduces the time of cooking. You can enjoy this dish with rice/chapati/lachcha paratha.
Today’s recipe is ‘Tomato Rasam’. It is a south Indian speciality, which can be enjoyed during winters. It is consumed hot and can be enjoyed as a soup. In flavour, it is tangy and sweet both because of tomato, tamarind and jaggery. It is a very common dish in every south Indian household. As it is very simple to prepare do try and enjoy it this winter at home, I am sure you and your family would love it.
Today’s recipe is ‘Methi Matar Malai’. It is a popular north dish which you will find in almost all north Indian restaurants. This recipe is delicious and very rich as its gravy is made from malai (heavy cream) and cashew nut paste. It can be served as a main course dish for special occasions. Winter is the perfect time to enjoy this dish, as during winters you will get fenugreek leaves and green peas easily in the market. Serve it with naan or hot chapati or lachha paratha.
Methi Matar Malai
Today’s recipe is ‘Bhuna Keema’. Bhuna keema is a spicy minced meat dish. It can be enjoyed as a main dish during lunch and dinner. You can serve it with naan/chapati/paav. Mostly, it is cooked with either green peas or potatoes. This recipe is without green peas or potatoes, you can add any one of them if you want in this same recipe.