Methi thepla, every Gujjus humble go-to undergoes a trendy makeover!
Enjoy the customary favourite made even healthier with the addition of heart-friendly oats and nutritious bajra, while the inspired sweetness of bananas balances the bitterness of traditional methi!
A yummy way to appeal to both health-freaks and fussy children in one go!
Prep Time: 7 min Cooking Time: 15 min
1/3 tea cup methi
1 tbsp coriander leaves
1/4 tea cup oats
1/2 banana mashed
1/4 tea cup millet flour
1 tbsp gram flour (chana ka aata)
1/2 tsp chilli ginger paste
1/2 tsp sesame seeds
2 tsp oil
Salt to taste
Flour for rolling
Ghee or oil to make thepla
- Mix all the ingredient for the thepla and make a smooth dough, add water only if you think it’s required
- Divide it in 4 equal parts
- Take one part and roll it with the help of flour
- Heat the pan and place the thepla on it. Flip it when partly cooked
- When the other side is partly cooked add approx 1/2 tsp of oil from edges or smear some oil on upper side and flip it again
- Press it with spatula and flip it again
- Now press this side
- If required add little oil
- See that both the sides are properly cooked
- If it is not you can flip it one more time
- Serve it with curd and pickle
There’s a popular misconception about Italian cuisine that I’d like to challenge today.
Firstly, not every Italian recipe is pasta.
Secondly, not all Italian fare is heavy and diet-wrecking.
Well, that’s exactly what to expect when you try zesty rice, crunchy zucchini and celery spiced with Italian herbs and rolled up in a novel cabbage leaf!
Prep Time: 20 min Cooking Time:20 min
12 cabbage leaves (stem removed)
Oil or butter to prepare a roll
Ingredients for the Stuffing:
1 tbsp butter
1 tbsp olive oil
2 tea cup rice (boiled) (approx 1/2 tea cup dry rice)
1 tea cup zucchini
1/2 tea cup carrot
1 1/2 tea cup green onion
2 tbsp garlic (finely chopped)
2 tbsp celery
1/2 tsp oregano
Salt and pepper to taste
- Wash the cabbage leaves
- Boil the water and put cabbage leaves in it for 5 to 7 minute or until leaves are limp
- Heat the butter and oil. Add the garlic and sauté it for a minute
- Add the carrots, zucchini and green onion and sauté it for 5 minute
- Add the celery and mix well
- Add the rice, oregano salt and pepper and mix well
- Take one cabbage leaf and put a spoonful of stuffing mixture in the middle, fold the cabbage and make roll
- Repeat it with other leaves
- Heat a non stick pan and fry the roll with little butter/oil Or you can bake the roll
- Serve hot with spicy tomato sauce.
Gujratis are well-known for their love for food and their innovative ideas on how to re-use the leftovers to make delicious dishes… like this simple Amiri Khaman!
Here, steamed Khaman Dhoklas are crumbled, tempered further with garlic and mixed with freshly grated coconut and pomegranate seeds.
Finally topped with a generous heap of sev, this mouth-watering dish is a perfect tea-time snack or quick breakfast!
Prep Time: 3 hours + 15 min Cooking Time: 20 min
For the Dhokla:
1 1/2 tea cup besan
1 tbsp oil + oil for greasing
1/2 tsp fruit salt (eno)
1/4 tsp soda bicarb
4 1/2tsp chilli ginger paste
4 1/2 tsp sugar
1 1/2 tbsp lemon juice
Salt to taste
1 tbsp oil
1/2 tsp mustard seed
1/2 tsp cumin seed
Pinch of asafoetida (Hing)
6 clove garlic finely chopped (optional)
1 tea cup pomegranates
3/4tea cup grated coconut
3/4 tea cup chopped coriander leaves
1/2 tea cup bhel sev for garnishing
For the Dhokla:
- Mix the besan with 1 1/2 tea cup of water and keep it aside for 2 to 3hours
- Add sugar, chilli ginger paste, and lemon juice and mix well
- Add eno, soda and oil, before mixing pour little hot water on it than mix well
- Take a thali, grease it with oil and pour the batter to make a thick layer spread across the whole thali
- Steam it for 15 to 20 minute
- To keep the dhokla moist sprinkle some water on it
- Let it cool for sometime and grind it in the mixer
- Heat the oil, add mustard, cumin seed, asafoetida and garlic
- When it starts crackling, add it to the dhokla mixture
- Add pomegranate, coconut and coriander leaves
- Top it with sev before serving
Note: You can adjust the sugar and lime as per your taste
They say that making a non-veg kebab doesn’t require much thought. But real creativity is when one’s making vegetarian kebabs! How true!!
One bite into these golden fried nuggets and be assured you won’t stop at one!
Crisp on the outside, soft on the inside; I’ve stuffed crusty barrels of fresh cottage-cheese and potato with a soft center of cashews and raisins to add sweetness to each bite.
But be prepared because cutting through the sweetness is my secret weapon of fiery chillies!
Prep Time: 30 min Cooking Time: 15 min
For the Patty:
1 tea cup grated paneer
1/2 tea cup potato (boil and mashed)
1 tbsp coriander
1 tsp chilli ginger paste
1 tbsp corn flour
1/2 tsp chat masala
Salt to taste
For the Stuffing:
1/3 tea cup cashew nuts (roughly crushed)
20 raisins (chopped)
1/4 tsp chilli ginger paste
Pinch of salt
Cornflour + plain flour
Oil for deep frying
- Combine all the ingredients for the patty and mix well
- Divide it into 10 equal parts
- Combine all the ingredients for stuffing and mix well
- Take 1 portion of the patty, rub it in the flour and flatten on the palm
- Put a spoonful of stuffing in the middle and make a ball
- Repeat with other portions
- Mix the corn flour and plain flour
- Rub the ball in the mixed flour and deep fry
- Serve hot with minty green chutney