Tag Archives: Breakfast

Mattar ka Nimona


Mattar Ka Nimona

A delicious potato and peas gravy!

A winter special dish celebrating fresh peas and newly harvested potatoes.  This dish was prepared during the receding winter days but had to delay posting due to other commitments.

Peas and potatoes are a favorite of many but in my family, several members dislike peas.  So this dish is strictly for those who like both peas and potatoes, and for those who love them, I think you can enjoy it for breakfast, lunch, dinner or as snack… essentially whenever your feel like enjoying it!! 

This preparation also doesn’t use any onion or garlic.

Ingredients

2 cups green peas, shelled and boiled

2 medium potatoes, boiled, peeled, cut into wedges

1 medium tomato, sliced

2 to 3 tbsp. mustard oil or any suitable oil

1 tsp. cumin seeds

¼ tsp. asafoetida (hing)

2 dried red chillies

¼ tsp. turmeric

½ tsp. coriander seeds powder

½ tsp. garam masala powder

1 tsp. salt or to taste

Grind to a paste:

½ bunch coriander leaves

1” pc. Ginger

2 green chillies

Grind the green masala to a paste.  Mash the green peas into a coarse paste, keep some whole.   Heat a pan, add oil and when hot add the potato wedges and fry till light brown. Frying the potatoes may be avoided, if you wish. Remove the potatoes, and set aside.  To the same oil add the cumin seeds, when they start spluttering, add the whole red chillis and asafoetida.  Saute few seconds and add the green masala, fry till oil surfaces.  Then add the sliced tomato and saute till it softens.  Then add the turmeric and coriander powder and saute for 3 to 4 minutes.  Add salt and mix. Add the green peas and mix well.  Cook till oil separates.  Then add a cup of water or more to adjust consistency of gravy to your liking.  Add potatoes and garam masala powder.  Test salt and add if required.  Mix everything gently and allow to simmer 10 minutes till oil surfaces.  Take off heat.  Remove to a serving dish and squeeze some lemon juice, if desired, before serving.  Serve hot with pulao, steamed rice, rotis or pooris and enjoy this delicious dish!!  Yummy…….

Methi Dosa Menthya Dosa Fenugreek Dosa


Methi or fenugreek seeds have good nutritional values and are excellent for diabetics, good digestion and for lactating mothers.

Ingredients

2 cups Dosa rice or basmati rice

2 tbsp. Fenugreek seeds methi seeds

1 cup coconut

½ cup jaggery, or to taste (optional)

Salt, as per taste

Ghee / oil, to make dosas

Making Batter

Wash and soak rice and methi seeds separately, for minimum 5 to 6 hours.

First grind the methi seeds along with water till smooth and fluffy.  Remove to a large vessel. 

Grind the rice in 2 batches.  Add half the rice to the ginder alongwith half  the coconut and grind to a smooth paste. Add to the vessel with the methi batter.

When grinding is complete, mix the batter well and leave to ferment overninght or for atleast 8 to 10 hours.  No fermenting agent has been added, so the batter will take longer to ferment.  Fenugreek by itself acts as a fermenting agent.

Making Dosas

After batter has fermented, mix well and add water if required to adjust the consistency.

Heat a dosa pan, preferably.  If not any frying pan may be used.  When hot, sprinkle some water.  Water will sizzle if pan is hot and at the same time helps in reducing the temperature of the pan.  This is necessary, otherwise the batter will not spread smoothly and evenly but is likely to separate from the pan when spreading.

Using a rounded ladle, pour some batter as required for thin or thick dosas and using the back of the ladle, spread in circular direction to make them as thin as possible.  If thick dosa is required, pour the batter and tilt the pan to spread the batter or spread it very lightly.

When the dosa is fully set and cooked, drizzle ghee in the centre and the sides of the dosa.  Remove and serve immediately for crisp dosas (or else it will loose its crispiness).  Thick dosas may be served hot or at room temperature.

To make sweet dosas, add the jaggery powder to the fermented batter and mix well.  Fry as above.

I have divided the batter into 2 batches and added jaggery to one half of the batter.

Serve with coconut chutney, idli podi, butter or ghee.

Narvale Pollay Mangalore fragrant green dosa


Narvale leaves Dosa

Narvale Pole, fragrant leaves pollay

Nerugala leaves dosa

Mangalore green dosa,  Konkan recipe

Narvale leaves have a very good fragrance and apart from that the leaves have medicinal qualities that help reduce inflammation in the body thus relieving aches and pains, improving gut health, etc.  Do try this healthy recipe provided you can lay your hands on these fragrant leaves.  My mother made these dosa quite often for breakfast or evening tea and we used to relish these dosas, while we were growing up.   Unfortunately, I came across these leaves after almost 45 years and they immediately brought back fond memories of my dear mother. 

Ingredients

2 cups rice

1.5 to 2 cups Narvale leaves

1 cup fresh coconut

2 tbsp. jaggery or to taste

1 tsp. salt or to taste

½ tsp. instant yeast

Wash and soak rice for min.4 hours. Remove the leaves from the branches and stalks and separate the tiny stem, and try to use just the leaf as far as possible, so as not to dilute the fragrance and the taste. Soak the leaves in water to loosen the dirt and then wash well.  Grind the rice, coconut, narvale leaves and jaggery to a smooth paste.

Meanwhile, keep the yeast to bloom with 1 tbsp. sugar and 2 tbsp. warm water.

Fermenting agent may be omitted, if you wish.  In this case, you may require to keep for fermenting for over 8 to 10 hours. Add the yeast to the rice batter and leave to ferment.  When it rises, heat a dosa pan and add a ladle of batter and allow bubbles to appear. Then cover and cook till dosa is cooked and surface appears opaque.  Drizzle with ghee and serve for breakfast or evening tea, with a dollop of butter, if you like.   Very fragrant pollay. 

Jowar Khichidi Sorghum Khichidi


Jowar is an ancient grain and is now increasingly making a come back due to its high nutritive values and being gluten free. Called Sorghum in english, it is a nutritious food, rich in protein, dietry fibre, B Vitamins and minerals. All sorghums contain mixed polyphenols, such as phenolic acids and flavonoids. Sorghum grains are one of the highest food sources of proanthocyanidins. Source: Wikipedia

Mince Green Masala


This is my favorite mince recipe, which is my mother’s recipe from the book “Mai’s Recipes”. When I was pregnant for my daughter, I was craving this dish made by my miother all the time. My mother managed to send it across to me and for the next couple of days, this mince was my only diet for breakfast, lunch, dinner and as a snack!! Goes without saying that my daughter also loves mince!

Mince (Green Masala) – Mai’s Recipes

Ingredients

½ Kg. Mince (Mutton or Beef)

1 large Onion

1 large Tomato

1 cup black peas

2 cloves

1” cinnamon

4 pepper corns

1 tbsp. Vinegar

1 tsp. Salt or to taste

2 tbsp. Oil

1 tsp. Sugar (optional)

Grind to a paste

4 green chillies

1 small onions

¼ tsp. black peppercorns

1 tsp. cumin seeds

1” pc. Cinnamon

2 cloves

8 flakes garlic

1” pc. Ginger

½ tsp. turmeric powder

Method

Wash the black peas and soak in water for approx. 6 hours. Wash mince and drain well.  Chop onion and tomato. Heat oil in a vessel.  Add the cloves, cinnamon and peppercorns and fry for a while, then add the chopped onion and fry till light brown.  Add the chopped tomato and fry till soft.  Add the masala paste and fry stirring all the time till oil separates.  Add the drained black peas and stir for a few minutes. Add the mince and salt and mix well, add 1 cup of hot water and cook till mince and peas are done.  Add vinegar, sugar and simmer for 5 minutes till oil surfaces.

Millets Dosa and Idli with Onion Garlic Chutney


Millets Dosa and Idli with Onion Garlic chutney

Ingredients

1.5 cups Sorgum (Jowar)

½ cup Urad dal (Split black gram)

½ cup chana dal (split Bengal gram)

1 tbsp. fenugreek seeds (methi)

¼ cup poha

Salt to taste.

Add all the ingredients from Jowar to fenugreek seeds to a vessel.  Wash well and drain.  Replenish with water and leave to soak for atleast 8 hours.  Drain out the water, put fresh water and add ¼ cup poha.  Grind the ingredients in batches to a thick smooth paste.  Transfer the batter to wide large vessel and leave to ferment overnight.

Once fermented, add salt and mix well.  Set aside for half tone hour, if possible.  Prepare the dosas and idlis.  Heat a griddle to very hot, sprinkle some water to bring doen the temperature a bit, wipe the pan clean and pour 1.5 ladle of batter (depending on the size of the pan) and spread in concentric circles to cover the pan.  Cook on medium heat.  When light brown drizzle some ghee in the center and the sides, fry till golden brown and remove.  Serve crisp and hot with chutney and sambar. 

To make idlis, heat the idli steamer.  Grease the idli molds and fill with batter.  Steam for 15 minutes.  Pierce with a toothpick to check if they cooked.  Remove.

Onion Garlic Chutney

Ingrediens

1 medium Onion, sliced roughly

¼ cup garlic, peeled

1 tbsp. urad dal

1 tbs. chana dal

4 red chillies

Small pc. Tamarind

Salt to taste

Tempering

1 sprig curry leaves

1 tsp. mustard seeds

2 tbsp. oil

Take oil in a pan, when hot add the urad and channa dal and fry till golden.  Then add the onion and garlic and chillies and fry till light brown.  Take off heat and leave to cool.  Then grind to a paste with tamarind and salt.  Remove to a bowl.  Prepare tempering by heating oil, add the mustard seeds, when they splutter add curry leaves and pour over the chutney as garnish.  Serve with Doss and Idlis.

Jackfruit Mandas, Ponsache Mandos, Dhonas


MANDAS, Jackfruit Mandas

Goan Ponsache Mandos or Dhonas

Ingredients

2 cups boiled rice

2 cups fresh grated coconut

2 cups jaggery

2 cups ripe jackfruit

1 tsp. cardamoms, powdered

1 tsp. Salt, or to taste

½ cup cashewnuts/almonds (optional)

Method

Wash and soak the rice for 3 to 4 hours and grind to a paste alongwith the coconut, grated cucumber, jaggery and salt.  Add the cardamom powder and let it stand for about an hour. Add the chopped nuts, if desired.  Bake or steam till done.  To test if the mandas is ready, insert a toothpick or a knife in the center and it should come out clean.

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.

Hot Cross Buns Soft & Fluffy


A hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the top, and has been traditionally eaten on Good Friday. They are available all year round in some places.

Traditions:  English folklore includes many superstitions surrounding hot cross buns. One of them says that buns baked and served on Good Friday will not spoil or grow mouldy during the subsequent year. Another encourages keeping such a bun for medicinal purposes. A piece of it given to someone ill is said to help them recover. If taken on a sea voyage, hot cross buns are said to protect against shipwreck. If hung in the kitchen, they are said to protect against fires and ensure that all breads turn out perfectly. The hanging bun is replaced each year.

The cross: The traditional method for making the cross on top of the bun is to use shortcrust pastry, though some 21st century recipes recommended a paste of flour and water. – Source   Wikipedia

Hot Cross Buns –

Makes 12 buns approx. 65 gms each

Soft fluffy anyone and everyone can make anytime! 

Easiest Hot Cross Buns

Ingredients

  • 2.5 cups all purpose flour
  •  2 ½ tsp. active dry yeast (approx.. 9 gms.)
  • ½ cup caster sugar  
  • ½ tsp. ground all spice
  • ½ tsp. ground cinnamon 
  • 1 tsp. salt, or to taste  
  •  200 ml milk (luke warm) 
  •  3 tbsp.(42 gms) butter, softened 
  • 1/2 cup black raisins soaked in hot water for 15 mns., drain and pat dry
  • ½ cup Mixed fruit peel  
  • 1 tbsp. grated orange zest (if not using mixed peel)   zest of ½ orange
  • 1 egg whisk with milk
  • 1 tsp. vanilla essence
  • 375 F for 10mns then reduce to 350 for 12 to 15mns
  • Glaze with sugar water or apricot jam + water

For the Cross

  • ½ cup Maida (all purpose flour)
  • 5 tbsp. water and more as required      

For glaze

  • ½ cup caster sugar
  • 150 ml boiling hot water

Method

In a large bowl mix the dry ingredients, add the flour, salt, sugar, yeast, all spice, ground cinnamon and mix.

Heat milk on stove top or microwave 30 to 40 seconds. Add the softened butter and egg and whisk.

Then add the wet ingredients, mix. If  kneading by hand, tip the ingredients onto a floured surface and knead. In a stand mixer knead 2 mns. On speed 1. Scrape down the bowl in between. Dough may be sticky but don’t be tempted to add anymore flour. Then 7 to 8 mns. On speed 2  till dough becomes smooth and comes together in a ball.

Grease a bowl, place the dough and cover with plastic wrap or a damp kitchen towel. Keep in a warm place until double in volume 1 to 2 hours depending on the room temperature.  This is the first proving. Once double, punch to release the air.

Divide into 12 equal portions.  You may weigh each portion to make sure the buns are even in size about 62 to 65 gms each. Form each portion into a smooth ball.  Place all the shaped dough portions next to each other into a large baking tray 1 inch apart lined with parchment and cover with greased cling wrap. leave on the counter to prove until double in size. This is the second proving.

To Prepare the flour paste for the cross: Add water to the flour and whisk until smooth. Add water or flour to get the right consistency.  Pipe the cross on each bun using a piping bag or zip lock bag with the tip cut off.

Bake in a preheated oven at 180 deg C for 20 to 25 minutes (depends on the oven) or until tops are golden brown.  Place tray in the middle of the oven. 

Remove the baked buns, glaze with the sugar water.  Allow to sit in the tray 10 mns to soak up the sugar water, then leave on wire rack to cool a bit.  Slice and apply butter while still warm. You can store in airtight container for 4 days and in the freezer for 4 months, then toast and enjoy!

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 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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