Vegetarian

Taikulo ani Bikna Cassia Tora and Jackfruit Seeds Vegetable


Taikulo ani Bikna (Casia Tora & Jackfruit seeds Vegetable)

The early monsoon brings an array of wild foods that are super healthy and delicious. The rain makes wild vegetables grow in abundance alongside roads and in the hilly regions. Taikulo is one of these seasonal, local, monsoon vegetables, available for free, with all of its healthy goodness.  I, however, purchased this lot from the ladies at Mapusa market for Rs.30/-.  The vegetable looks a bit faded as I could not cook it the same day.

Taikulo also called Senna tora or Casia tora (Botanical name) is a wild leafy vegetable that grows along all the roadside and can be plucked straight from the plant and cooked into a simple and nutritious vegetable.  Only the tender leaves are used in cooking. Although the whole plant and roots and seeds are widely used in traditional Indian and South Asian medicine. It is said to have numerous health benefits. From an Ayurvedic stand-point the leaves and seeds of this plant are said to contain acrid, laxative, anthelmintic, ophthalmic, liver tonic, cardio tonic and expectorant properties. Adapted from : Vayuvision

Ingredients

4 to 6 cups Taikulo leaves

3 red chillies

6 flakes garlic

1 medium onion

½ tsp. Turmeric powder

½ cup coconut

10 to 12 jackfruit seeds (pre-boiled)

2 tbsp. oil

½ tsp. salt or to taste

Remove the tender leaves from the stems and discard the thick stems. Wash the taikulo leaves well, add some salt and soak in salted water for 15 minutes.  Drain and chop finely.  Slice the onion, crush the garlic and break the chillies into bits.  Heat the oil, add the red chillies, garlic and onion.  When onion is translucent, add 1/2 tsp. turmeric and mix.  Avoided excessive spices to get optimum benefit from the vegetable. Then add taikulo leaves, salt, some water and cook for 15 to 20 minutes till tender.  Add the boiled jackfruit seeds, cut in half and the coconut, mix and cook 5 minutes. Remove from heat and serve as an accompaniment with any main meal.

N.B.: When jackfruit is in season, collect the seeds and dry they for a day or two which makes the skin a bit loose and becomes easier to peel. Then, wash and boil jackfruit seeds, cool and store in zip lock bags in the freezer. 

Spiny Gourd Kantola


Spiny Gourd, Kantola

Spiny Gourd (Phagil) is a spiky green vegetable. It is also known as kantola, kakora, kakrol, spine gourd, teasle gourd etc. Available during the monsoon season this vegetable is not only super tasty but also provides a whole lot of health benefits. The appearance (and name) of the vegetable is quite misleading.  Looks spiny but when cooked is so tender, it rather took me by surprise.  Turned out to be delicious!

Seasonal vegetables are great if you are looking for regular intake of nutrition and still go easy on your pocket. The best part of including seasonal fruits and vegetables in your diet is their inherent ability to fight seasonal illnesses and flu.

Ingredients

½ Kg. Spiny Gourd

1 tsp. chilli powder or to taste

½ tsp. turmeric

1 lemon, juice (optional)

1 tsp.salt or to taste

2 tbsp. oil

Wash the kantola and chop the ends and slice.  Hard seeds, if any may be removed or can be discarded while eating.  Sprinkle the chilli and turmeric powders and salt and lemon juice and mix well.  Set aside for 15 minutes.  Fry the slices and stir fry, till cooked.  The appearance (and name) of the vegetable is quite misleading.  Looks spiny but when cooked is so tender, it rather took me by surprise.  Turned out to be delicious!

Guacamole


Guacamole

Avocados may have a range of health benefits, including improving digestion, decreasing the risk of depression, and protecting against cancer.  Avocados provide a substantial amount of monounsaturated fatty acids and are rich in many vitamins and minerals. Incorporating them into a varied, healthy diet can provide a number of benefits.

Avocados are a source of vitamins C, E, K, and B6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. They also provide lutein, beta carotene, and omega-3 fatty acids.

Avocados contain high levels of healthy, beneficial fats, which can help a person feel fuller between meals. Eating fat slows the breakdown of carbohydrates, which helps keep blood sugar levels stable.

Risks: Avocado has a high fat content, so adding too many to the diet might lead to unintended weight gain.

Avocados also contain vitamin K, which can affect how blood thinners work.

It is important for people taking blood thinners, such as warfarin (Coumadin), to keep their vitamin K levels constant. For this reason, it is not a good idea to suddenly eat more or fewer foods containing vitamin K, which plays an important role in blood clotting.  – Source : Medical News Today

Ingredients

1 large or 2 medium Ripe Avocados

1 small tomato, deseeded & chopped

1 lemon, juice or to taste

½ tsp. salt or to taste

½ of small onion

1 green chilli, deseeded or ½ jalapeno

1 clove garlic, minced, optional

1 tbsp. fresh coriander leaves/cilantro, chopped

Cut the Avocado, remove the seed and scoop out the flesh and transfer to a mixing bowl.  Add the ingredients from tomato to garlic and mix well.  Garnish with chopped coriander.  Spread thickly on toasted Poee, Sour dough bread or with tortilla chips and serve immediately as stater or appetiser or as a snack!

How to cean and cook Terem Leaves Alun Leaves and Alsande curry


How to clean and cook Terem leaves

Also called Taro, Alu, Colocassia, Pathra leaves are high in nutrition and Iron rich.  Available in plenty in the monsoon, they grow abundantly in and around gardens and fields and along the roadside where there is plenty of greenery.  However it is only the leaves that have red/purple stems that are edible and those that have green stems cannot be consumed.

Terem/Taro/Alu leaves and Alssone Curry

Ingredients

15 Terem leaves and 3 to 4 stems

1 cup Alsande/Alsone beans (or 15 jackfruit seeds or 1 cup Black eyed beans)

1 cup fresh grated coconut

1 tsp. cumin seeds

1 tsp. mustard seeds

1 tsp. turmeric powder

1” pc cinnamon stick

2 cloves

2 red chillies

5 flakes garlic

1 medium onion

2 medium tomatoes

8 Kokum petals

1 tsp. Salt or to taste

2 tbps. Coconut oil

Wash the leaves well and wash and peel the stems.  Chop finely.  Apply some oil on your hands or wear gloves to avoid the itchy feeling on your hands post cleaning.  Slice the onion and tomatoes and keep aside. Wash and boil the alsone beans till tender.  Add salt and then add the chopped terem leaves and stem and cook 10 minutes.  Meanwhile, dry roast the fresh coconut and grind with the cumin, mustard, chillies, garlic, turmeric cinnamon and cloves to a smooth paste.  Take another vessel and when hot, add the oil and fry the sliced onion till light brown.  Then add the tomatoes and when soft add the ground masala paste and sautee for 3 minutes.  Add the kokum petals. Then add the boiled alsone and terem leaves to the gravy alongwith water from the rinsed masala jar and additional water if thinner gravy is required.  Adjust seasoning and cook 15 minutes till oil surfaces.  Remove to a serving dish and serve hot with rice or poee or any bread for a sumptuous and healthy local and seasonal meal, protein and iron rich!!

Water Chestnuts How to consume tender water chestnuts


Water Chestnuts – how to consume them

NUTRITION Evidence Based 5 Surprising Benefits of Water Chestnuts (Plus How to Use Them) Written by Ryan Raman, MS, RD on April 20, 2018

Despite being called chestnuts, water chestnuts are not nuts at all. They are aquatic tuber vegetables that grow in marshes, ponds, paddy fields and shallow lakes. Water chestnuts are native to Southeast Asia, Southern China, Taiwan, Australia, Africa and many islands in the Indian and Pacific oceans. They are harvested when the corm, or bulb, turns a dark brown color. They have a crisp, white flesh that can be enjoyed raw or cooked and are a common addition to Asian dishes such as stir-fries, chop suey, curries and salads Water chestnuts are very nutritious and contain high amounts of fiber, potassium, manganese, copper, vitamin B6 and riboflavin. Most of their calories come from carbs. Water chestnuts are a great source of the antioxidants ferulic acid, gallocatechin gallate, epicatechin gallate and catechin gallate. These antioxidants can help the body combat oxidative stress, which is linked to many chronic diseases. Also known as Water Caltrop, Paniphal, Singhara

Eaten raw

Wash, peel and eat raw. Delicious, crunchy.

Boiled

Wash, cut off the stems and boil 15 minutes. Drain, cool, peel and eat as a delightful healthy nutritious snack

Sauteed Water chestnuts

1 medium onion, chopped ½ tsp. chilli powder 4 flakes garlic, chopped, 1” pc ginger, copped 1 tbsp. coriander leaves, chopped ½ tsp. salt 1 tbsp. lemon juice Optional: 1 tbsp. green chutney sauce, 1 tbsp. sweet chutney sauce or Schezwan sauce or combination of soy sauce and tomato ketchup 1 tbsp. each. Etc.

Wash and peel the water chestnuts and immerse in water till required. Add 1 tbsp. oil to a pan and stir fry for 10 minutes. Drain and remove. Add 1 tbsp. oil to the pan and sautee the chopped ginger garlic for a minute, then add the chopped onion and sautee till saoft. Add the chilli powder, green chutney and sweet chutney and salt and 2 t 3 tbsp. water and add the chestnuts and cook till the moisture dries and the sauce thickens. Sqyeeze over the lemon and garnish with coriander leaves. Serve as an accompaniment with any main meal or as a starter! Absolutely delicious!!

Drumstick Moringa Fruit Pods How to clean, cook and eat them in a simple yet delicious vegetable


Drumstick Vegetable, Sangho Tel Piyav

The healthy, nutritious drumstick (moringa) (sangho) fruit pods

Drumstick pods and leaves are a storehouse of essential nutrients, whereas the leaves are the most nutrient part of the plant and one of the finest sources of calcium, iron, zinc, selenium and magnesium.  Fresh pods and seeds are a great source of oleic acid, a healthy fatty acid which is known to promote heart health. Moringa leaves is unique among all the greens as it is heaped with a good amount of protein about 9.8 gram of protein per 100 grams. Dry powdered leaves are an amazing source of good quality essential amino acids.

The rich culinary tradition of our country has helped us to relish and taste several types of vegetables and fruits thereby derive out the umpteen health benefits. One such amazing vegetable that is greatly valued and earns our interest is drumstick or moringa oleifera.

Moringa obtains its name from the Tamil word, murungai, denotes twisted pod. This humble vegetable is used extensively in Indian culinary dishes for more than a hundred years. Be it delectable sambhar or avail, or any meat curry, soups, pickles etc., drumstick renders its unique flavour to the dishes.

Source: Netmeds.com

Ingredients

  • 6 Drumsticks
  • 5 flakes garlic
  • 1 medium onion
  • 2 tbs. coconut oil
  • 1 tsp. mustard seeds
  • Salt to taste
  • 4 tbsp. fresh coconut

Method

Cut the head and tail of the drumstick and cut into 2 to 4” segments, removing the skin as far as possible keeping the segment intact ensue it does not disintegrate. Discard the head, tail and the skin.  Wash and drain the cleaned drumstick pieces.  Slice the onion and peel and crush the garlic. Heat a pan, add 2 tbsp. coconut oil, when hot add 1 tsp. mustard seed and allow to pop, then add crushed garlic flakes. Saute for a minute and add the sliced onion and fry thill soft and translucent.  Add the drumsticks and toss to cost with oil.  Add a cup of water, ½ tsp. salt or to taste and bring to a boil.  Mix, cover and cook 10 minutes.  Stir in between.  When done, add the coconut, mix well and simmer 5 minutes.  Take off flame and serve hot as a side with any main meal.  To eat, hold the drumstick piece firmly with your teeth and pull with your fingers while extracting and consuming the pulp and the seeds inside the pod.  Chew the skin, if you wish, and discard.  Simply delicious!  The skin should not be ingested, only the pulp and tender seeds inside the pod.

Moringa Leaves Drumstick Leaves Stir Fry Vegetable


The new superfood – Moringa leaves, healthy, nutritious, excellent for gut health and for diabetics.  My mother never had to buy these leaves, they were always available in the home garden or the neighbourhood.  Thankfully these are now available worldwide at Asian stores, albeit at a price!

Ingredients

  • 2 Bunches Drumstick Leaves
  • 1 medium onion
  • 1 tsp. mustard seeds
  • 2 tbsp. coconut oil

Roast and grind to a coarse paste

  • 1 medium onion chopped
  • 2 flakes garlic
  • ¼ tsp. turmeric powder
  • 4 dry red chilies
  • ½ cup fresh or dessicaed coconut
  • Salt to taste
  • 1 to 2 tbsp. coconut oil

Method

Separate the leaves from the stems of the drumsticks and remove as much of the stems as possible although the small tender stems may be retained.  Soak in plenty of water for 10 minutes and rinse thoroughly changing the water atleast twice so that any dust etc. can come off.  Drain and set aside.

Drumstick Leaves Moringa Leaves Stir Fry vegetable

The new superfood – Moringa leaves, healthy, nutritious, excellent for gut health and for diabetics.  My mother never had to buy these leaves, they were always available in the home garden or the neighbourhood.  Thankfully these are now available worldwide at Asian stores, albeit at a price!

Ingredients

2 Bunches Drumstick Leaves

1 medium onion

1 tsp. mustard seeds

2 tbsp. coconut oil

Roast and grind to a coarse paste

1 medium onion chopped

2 flakes garlic

¼ tsp. turmeric powder

4 dry red chilies

½ cup fresh or dessicaed coconut

Salt to taste

1 to 2 tbsp. coconut oil

Method

Separate the leaves from the stems of the drumsticks and remove as much of the stems as possible although the small tender stems may be retained.  Soak in plenty of water for 10 minutes and rinse thoroughly changing the water atleast twice so that any dust etc. can come off.  Drain and set aside.

Heat a pan and add oil.  When hot add the red chilies, garlic and onion.  When light brown add the coconut, turmeric powder and salt and saute for 2 minutes till light brown and you get a nice roasted aroma.  Set aside to cool. Then grind to a coarse paste.

Slice the remaining onion.  Heat a pan and add oil, when hot add the mustard seeds, when they pop add the sliced onion and fry till translucent and soft.  Add the ground masala and saute 2 to 3 minutes adding the rinsed water from the jar. Add the drained drumstick leaves, mix and stir fry for 10 minutes.  Remove to a serving dish and serve hot.  The vegetable will have a slight crunch to it and a slight bitter taste so is very healthy and excellent for diabetics, is very nutritious and good for gut health due to it’s fibre content.  Some may want the leaves to be more tender, in this case add ¼ cup water and cook further 5 minutes.  Serve hot. 

Vaal Usal


Vaal Usal Valache Usal Dalimbi Usal

Sprouted Vaal, Butterbeans, Lima Beans, field beans

Lima beans provide more protein per serving than any other type of beans and are rich in vitamins & minerals.  Good source of fibre alongwith micronutrients like manganese, copper and  magnesium – source: healthline

Ingredients

  • 2 cup Sprouted and Peeled Vaal beans
  • 3 medium onions, chopped
  • 1 sprig curry leaves
  • ¼ tsp. asafoetida
  • 1 tsp. cumin seeds
  • 1 tsp. ginger garlic paste
  • 1 tsp. salt
  • 2 tsp. chilli powder
  • ½ tsp. turmeric
  • 2 tsp. jaggery
  • 6 Kokum petals
  • ½ cup coriander leaves, chopped
  • 2 tbsp. oil

Soak the Vaal beans for 12 to 15 hours.  Drain the water, rinse and leave in the bowl to sprout for 24 hrs.

Sprinkle water or cover the beans and drain 2 or 3 times so that the beans stay moist to aid sprouting. In most markets in India, sprouted beans are readily available.

Once sprouted, peel and discard the skin.  Keep immersed in water whilst peeling which makes it easier for the peels to slip off.  Put the peeled beans in a bowl of water.  Soak the kokum in a little water.

Heat  a vessel, add oil.  When hot, add the cumin seed, asafoetida and curry leaves.  Stir and add ginger garlic paste, saute for a minute and add the chopped onions and fry till translucent.  Add the drained beans, salt and a cup of water.  Cook for 10 to 15 minutes till tender.  Then add, chilli powder, turmeric, kokum with the water and cook futher 5 minutes.  Substitute with 1 tbsp.  tamarind pulp if kokum not available. Then add the jaggery and coriander leaves.  Cook 2 minutes, adjust seasoning and consistency of gravy and take off flame.  Serve hot with rice for lunch or dinner or any bread of your choice for breakfast!  Delicious, spicy, tangy with a hint of sweetness makes this Usual an all time favorite!

Banana Muluks Banana Semolina Jaggery Balls


Kele Mulik Recipe – Konkani Banana Modak Recipe – Ganesh Chaturthi Special Recipes – Kela Muluk (Banana Sweet Dish), Kela Fritters.

Known by several names, this quick recipe is easy, simple and delicious.  Don’t ever throw away leftover bananas, when you can use them to make these crunchy, crispy, scrumptious muluks!!

Makes 12 to 14 lemon sized Muluks

Ingredients

  • 2 medium ripe bananas, mashed
  • ½ cup coconut fresh or dessicated coconut
  • ½ cup jaggery
  • Pinch of salt
  • Cardamom powder
  • Rawa as much as required to make a smooth dough

Mash the bananas well, add the coconut and jaggery and mix well ensuring the jaggery is melted.  Add salt and cardamom powder and add rawa as much as required to make a smooth soft dough.  Set aside for 15 minutes.  Heat oil in a wok, when hot add spoonful of dough or form soft balls by hand and drop gently  into the pan.  Fry on medium low till golden brown and cooked through.  Remove and serve immediately.

Breadfruit Fry


Breadfruit is a staple food in many tropical regions. Most breadfruit varieties produce fruit throughout the year. Both ripe and unripe fruit have culinary uses; unripe breadfruit is cooked before consumption. Before being eaten, the fruit are roasted, baked, fried or boiled. When cooked, the taste of moderately ripe breadfruit is described as potato-like, or similar to freshly baked bread.  Breadfruit is exceptionally high in fibre and excellent for gut health!!

This recipe is similar to the Raw Banana Fry (Cooking with raw Bananas) that I

posted, but the method is different.  Here the breadfruit is marinated in the spices

and vinegar and then dipped in the batter prepared with the remaining marinade and

addition of flours.

Ingredients

  • 1 medium Breadfruit
  • 1 tsp. ginger garlic paste
  • 2 tbsp. Vinegar or Lemon juice, or to taste
  • ½ tsp. turmeric powder
  • 1 tsp. chilli powder or to taste
  • 1 cup water, approx.
  • ½ cup all purpose flour
  • ¼ cup rice flour
  • ¼ cup corn flour
  • ¼ tsp. soda bicarb (optional)
  • Salt to taste
  • Oil for frying

Method

Cut the end of the breadfruit and peel.  Cut into half, then fours.  Remove the pith and cut into 1/4 slices lengthwise or horizontally if its a large fruit.  Immerse in plenty of salted water, to prevent oxidation. 

In a separate bowl, mix the ginger garlic paste, chilli & turmeric powder, salt with the vinegar/lemon juice and water.  Add the breadfruit slices to this marinade and leave for 15 to 20 minutes.

Remove the breadfruit and set aside.  To the marinade add all purpose flour, rice flour, corn flour, soda bicarb and make a thick smooth paste.  If it’s too watery add some more of the flours.  Batter should coat the slices. Test salt and add if necessary.

Heat oil in a kadai or wide frying pan.  Dip the breadfruit in the batter to cover well. Deep fry in batches till crisp and golden on medium flame.  Drain on kitchen towel.    Serve as a side with a main meal or with tomato ketchup as a snack or appetizer.

P.S.: The same batter can be used to fry arbi, egg plant, zucchini, cauliflower, raw banana, potatoes, yam, mushrooms, etc.

Traditional way to make fried breadfruit is to just add some chilli powder, turmeric, salt and lemon juice or tamarind pulp to the slices and then shallow fry till cooked and lightly browned on both sides.

Radish Vegetable Mooli ki Sabji Rajasthani Style


Radish Vegetable Mooli Ki sabji

Radishes are a good source of antioxidants like catechin, pyrogallol, vanillic acid, and other phenolic compounds. These root vegetables also have a good amount of vitamin C, which acts as an antioxidant to protect your cells from damage. Some health benefits of radishes include: Reduced Risk for Diabetes, Enhanced Liver Function, Cardiovascular Improvement. Their nutrition Calcium, Vitamin C, Riboflavin, Niacin, Thiamine, Vitamin B6, Folate, Potassium, Iron, Manganese – Source: Wedmed

Ingredients

  • 2 medium white radish, with the leaves
  • ½ tsp. cumin seeds
  • ½ tsp. ajwain seeds (carom seeds)
  • 1 tsp. green chillie paste
  • 1 tsp. Ginger paste
  • ¼ tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 tsp. amchur powder
  • 2 tbsp. oil
  • Salt to taste

Method

Clean the radish, immerse the leaves in salted water.  Use  only tender leaves. Chop the leaves fine.  Grate the radish or chop into thin slices.  Heat oil in a pan, add the cumin, ajwain, ginger & green chilli paste and saute for few seconds.

Add the chopped radish, turmeric powder, coriander powder, chilli powder, amchur and salt.  Mix well and cook for 10 minutes, adding a little water if necessary, till vegetable is tenderand moisture is almost absorbed.  Serve hot Serve hot with rotis for breakfast or dinner or as an accompaniment to any meal.

Steamed Rice Vadas Dumplings with Peanut Chutney


A delicious and healthy breakfast option or snack. The spicy, tangy peanut chutney can be used for dosas, idlis, as a sandwich spread or as a dip!

Ingredients

  • 1 1/2  cup matta rice (or 1/2 cup basmati and 1 cup boiled rice)
  • Salt to taste

Tempering

  • 1 tsp. Mustard seed
  • 1 tsp. Cumin seeds
  • 1 tsp. Chana dal
  • 1 tsp. Urad dal
  • 1 medium onion, chopped
  • 2 green chillies, chopped
  • 1” pc. Ginger, chopped (optional)
  • 1 sprig curry leaves, chopped
  • A pinch Asafoetida

Wash and soak rice for 4 to 6 hours, or overnight. Grind to a smooth paste adding as little water as possible.  In case the rice paste has excess moisture, microwave at 30 second intervals, until the paste is dry and easy to form into a ball.  For the tempering, add 2 tbsp. oil to a heated pan.  When oil heats up, add 1 tsp. mustard seeds, cumin, asafoetida, chana dal, urad dal, chopped green chillies, chopped curry leaves and saute for a minute.  Add one chopped onion and fry till soft and translucent.  Remove from heat and when cool add to the rice paste and mix well.  Add salt and mix.  Form into 2” diameter balls.  Steam for 20 minutes till done.

Peanut Chutney

Ingredients

  • ½ cup raw peanuts
  • 8 red chillies
  • 2 tbsp. coconut
  • 1 tbsp. tamarind paste
  • 1 tsp. salt or to taste

  • Tempering
  • ½ tsp. mustard seeds
  • 3 to 4 flakes garlic crushed
  • 1 sprig curry leaves
  • 2 tbsp. oil

Roast the peanuts with a little oil till light brown.  Transfer to a grinder.  Roast the red chillies and when you get an aroma and the chilles are roasted add 2 tbsp. grated fresh or dessicated coconut.  Add this to the peanuts, add tamarind pulp and salt, some water to grind to a thick paste.

For tempering, heat oil in pan, then add mustard seeds, when they splutter, add cumin and curry leaves.  Saute for a minute then add the ground peanut paste and mix well to heat thru.

Serve alongwith steamed vadas for a delicious & healthy breakfast!

Methi Mattar (Fenugreek green with Green Peas)


Green leafy vegetables – Methi leaves (fenugreek greens) have many health benefits.  They are full of fibre and nutrients, vitamin C & K in particular.

Always pick bunches that are fresh and bright green, avoid those that are yellow and wilted.  Avoid leaves that appear slimy, it is an indication of decay.  Methi is of two varieties, small leaves with tender white stems which is also called methi or menthya, venthiya, keerai and classified as micro-greens.  These are commonly used in the south of India and the Methi with Prawns is cooked as a delicacy and relished!  The Methi with larger leaves used here is an annual plant which is found in plenty in winter.  The leaves are pungent and bitter and the bitterness can be reduced by adding salt and squeezing out the water and rinsing before cooking.

Ingredients

  • 2 bunches methi (fenugreek greens) leaves
  • 1 cup green peas, shelled
  • ½ cup yogurt, beaten
  • ¼ tsp. turmeric powder
  • 1 tsp. red chilli powder
  • 2 medium onions, chopped finely or grated
  • 2 green chillies, chopped
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste (or 1 tbsp. ginger garlic paste)
  • 1 tsp. cumin seeds
  • ¼ to ½ cup fresh cream
  • 1 tsp. salt or to taste
  • 2 tbsp. oil

Remove methi leaves and tender stems from the stalks.  Clean and wash the leave and soak in water for 10 minutes.  Remove from the water and wash again till the the sand and dirt is removed.  Squeeze out the water and add 1 tsp. Salt and set aside for 15 minutes.  Squeeze out the water and rinse in clean water again.  This process removes the bitterness from the leaves.  If using fresh peas, clean, wash and boil in water.  Drain and keep aside.  Frozen peas can be used directly. 

Heat oil in a pan and add the cumin seeds.  When they crackle add the chopped onions and cook till light brown, stirring.  Add ginger garlic paste and saute 2 minutes.  Add the chopped methi leaves and green chillis and cook till moisture dries up.  Add the turmeric and chilli powder, mix.  Add the beaten yogurt and cook till oil surfaces.  Then add the green peas and one cup water, salt.  Bring to a boil, reduce flame and cook 10 minutes.  Stir in the fresh cream and mix well.  Simmer five minutes and serve hot garnished with chopped coriander leaves.

Methi Thepla


Methi Thepla  Gujarati Theplas

Theplas are synonymous with Gujarati breakfast!  A Versatile item as they can be  served even as tea-time snack or to satisfy a hunger pang!  For travellers it makes a great home-made food as it preserves well for long periods.  Theplas can make for quick and sumptuous wraps with your desired filling or simply have them with yogurt, pickle, garlic chutney, raita or any vegetable.

Instead of methi try using pumpkin (doodhi), zucchini or raddish with dried herbs, etc. as variations!!  However,  methi leaves (fenugreek greens) are found in plenty in winters and have many health benefits.  They are full of fibre and nutrients, vitamin C & K in particular.

Ingredients

  • 2 cups wheat flour
  • Pinch of asafoetida
  • 1 tsp. turmeric powder
  • ½ cup each of bajra (pearl millet) and gram (chick pea flour) flour
  • 1 tsp. chilli powder
  • 1 tsp.Salt
  • 4 green chillies
  • A small bunch fenugreek leaves
  • 3 tbsp. ghee

Remove the methi leaves and tender stems and place in a bowl.  Cover with water, add a tsp. of salt and let soak 10 minutes.  Rinse and drain the water.  Chop roughly and keep aside. Chop green chillies.  In the stand mixer bowl, add the ingredients from wheat flour to salt and sieve.  Add chopped  green chilies, fenugreek leaves and ghee, mix on speed 1 for 2 minutes.  Add water (1 to 1.5 cups) to form a stiff dough.  Add the water little at a time.  Divide the dough into approx.. 6 equal portions and roll out into round discs as thin as possible.  Shallow fry on pre-heated pan till golden brown on both sides.  Serve hot with pickle, garlic chutney, raita or any vegetable of your choice.

Thalipeeth


A typical maharashtrian dish made with multi grain flours, usually served as breakfast or snack with butter, yogurt or some dry garlic chutney.  Although quite filling, it is light on the stomach and satisfying.

Thalipeeth can also be made with readymade ‘Bhajani flour’ available in most stores in India, specifically Maharashtra, as it a typical Maharashtrian dish.  In Maharashtrain household Bhajani is made at home by roasting various millets, lentils and grains, grinding to a flour and storing it.  Such flour comes handy when a quick meal is to be prepared.  Bhajani Thalipeeth is popular in West India and Maharashtra in particular which would include Mumbai, the place I grew up!  An important characteristic of making Thalipeeth is a hole is made in the centre so that ghee or oil can be drizzled into it for even frying.  Thalipeeth is a very good to carry for travel as it keeps very well for prolonged periods without refrigeration!

Ingredients

  • 1 cup besan (Gram/chickpea flour)
  • 1 cup jowar flour (Sorghum flour)
  • 1 cup rice flour
  • ½ cup bajra flour (Pearl millet flour)
  • ½ cup wheat flour
  • 1 tbsp. each, chilli, coriander, cumin & garam masala powder
  • 1 tsp. turmeric
  • 2 tbsp. grated Jaggery
  • ½ cup chopped onion
  • ¼ cup chopped coriander leaves
  • 2 tbsp. garlic, finely chopped (optional)
  • Salt to taste
  • Ghee for applying

Mix all above ingredients and knead with enough water into a soft dough.  Cover and let the dough rest for 10 minutes.  Knead lightly again and form the dough into small balls.  Place one ball in between  2 sheets of greased plastic or a wet muslin cloth and roll out the thalipeeth as thin as possible.  Meanwhile, heat the tawa.  Lift one side of the cloth and place the thalipeeth directly onto the hot tawa.  Carefully remove the cloth.  Make a hole in the center of the Thalipeeth.  Can use plastic sheet instead of cloth (make sure the plastic does not touch the tawa to avoid burning).  Cook well on both sides and smear with ghee.  Serve hot with dry garlic chutney or yogurt or raita or fresh coconut and chilli.

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