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 ‘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 ‘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 ‘Green Chilli Pickle‘. It is a quite common recipe for Rajasthani households. This recipe requires no oil in the preparation. In this pickle, you use water instead of oil, that’s why it is also popular as ‘Pani Wala Achar’. You can enjoy this pickle with parathas or dal chawal.
Green Chilli Pickle
Today’s recipe is ‘Chicken Samosa’. It is an easy non-veg snack recipe. You can serve it as a starter or tea-time snacks. Samosa is loved by almost every generation. It can be enjoyed with green chutney/schezwan sauce/any chutney of your choice.
Today’s recipe is ‘Schezwan Sauce’. It is a sauce recipe, which goes really well with the Chinese dishes like schezwan noodles, schezwan rice, and spring rolls etc. This sauce makes any Chinese dish spicy and is very popular among every age group.
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.