Thalipeeth is a famous Maharashtrian delicacy. Its a healthy breakfast in most of the households. Today I am sharing with u my recipe for making Thalipeeth flour at home. You can make this dry flour in large quantity & use as needed.
Ingredients:
- Wheat Flour 1 cup
- Rice Flour 1/2 cup
- Bajri Flour 1/2 cup
- Juwari Flour 1/2 cup
- Gram Flour / Besan 1/2 cup
- Ragi Flour 1/2 cup
- Urad Dal 1/2 cup
- Salt to taste
- Coriander seeds 4 tbsp
- Red Chili Powder 2 & 1/2 tsp
- Turmeric Powder 1 tbsp.
Method:
- Rub urad dal with a slightly damp napkin. Again rub it with dry napkin. This step helps in getting rid of the powder which is dusted on the dal.
- Now dry roast urad dal in a pan for a couple of minutes on low flame. This helps in evaporating any moisture if there in urad dal. Let the dal cool down & grind it to a fine powder.
- Similarly dry roast Coriander seeds in a pan for a couple of minutes on low - medium flame. Let it cool & grind it to a fine powder.
- Now the most simple step. Mixing !! Mix all flours - wheat floure flour, bajri flour, juwari flour, gram flour, ragi flour, urad dal flour, coriander seeds powder, salt to taste, red chili powder & turmeric powder. Mix this well.
- Now store it in an airtight container. Use as & when needed.
- I will soon share the recipe of making thalipeeth from this flour.
Tips:
- Just increase the quantity of the flours & store it in an airtight container. Make this flour in bulk quantity.
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Sometimes we have a little bit of various veggies. But how about transforming them into a simple flavorful veg pulao. This is my take on veg pulao. Actually its my hubby's idea to make pulao from veg stock. I gave it a try. & Wow, it was just so tasty. The rice was full of flavors. One should definitely try it.
Ingredients:
- Rice 2 cups soaked in water
- Potato 1 medium - peeled & diced
- Cauliflower - cut into small florets 1/4 cup
- French beans - cut into inch size pieces 1/4 cup
- Peas - 1/3 cup
- Carrots - slit & cut into inch size pieces 1/4 cup
- Onion 1 large - sliced
- Ginger garlic paste 1 tbsp
- Salt to taste
- Turmeric 1/3 tsp
- Red Chili powder 1/4 tsp
- Green Chilies 4 - Slit
- Mustard Seeds 1/3 tsp
- Cumin seeds 1/2 tsp
- Curry leaves few
- Ghee 1 tsp
- Oil
- Bayleaf
- Cinnamon stick 1 inch
Method:
- Boil 3 cups of water in a vessel. When the water starts boiling, add to it salt to taste, diced potato, cauliflower florets, cut French beans, peas, cut carrots & slit green chilies. Add ghee to it. Boil it for 7 - 8 mins. The vegetables will be almost cooked. Now drain the vegetables. Reserve the vegetable stock for cooking rice.
- Cook the soaked & drained rice with the vegetable stock. Add to it salt to taste.
- In a nonstick pan, heat oil. Add to it mustard seeds. when they crackle, add cumin seeds, bayleaf, cinnamon stick, sliced onions, turmeric powder, ginger garlic paste & curry leaves. Saute for 2 - 3 minutes. We don't want the onions to be cooked fully. We need a little bit crunch in the veggies. Add red chili powder & the boiled veggies to it. Saute for a minute.
- Add the cooked rice to it. Stir well. Cover with a lid & cook on low flame for 7 - 8 minutes. This helps in mixing the flavors of veggies & rice with each other & also if the veggies & rice needs cooking, it will be done.
- Once done, don't open the lid immediately. let the pulao rest for 10 minutes.
- Garnish with pomegranate seeds or roasted cashewnuts. Serve with pickle or papad or raita.
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COPYRIGHTS BY SHARU'S KITCHEN FUNDAS !!
Its been a long time I posted a recipe. Had taken a break from blogging. & am back. :-) Here is my recipe.
We always have leftover rice at home & we wonder what to make with it. Today I am sharing cabbage rice in which you can use the leftover rice. Its one of the healthy recipes. Try it soon. Me & my husband don't like cabbage sabzi. But this is a much better way to have cabbage.
Ingredients:
- Cooked Rice 2 cups
- Thinly Sliced Cabbage 1 & 1/2 cup
- Cashews few roasted
- Oil 1 tbsp
- Salt to taste
- Mustard seeds 1 tsp
- Asafetida a pinch
- Garlic finely chopped 1 tsp
- Curry leaves few
- Dry Red Chilies 4 - 5
- Red Chili Powder 1 & 1/2 tsp
- Coriander powder 1 tsp
- Garam Masala 1 tsp
- Coriander leaves for garnish
- Pomegranate Seeds for garnish
- Lemon juice while serving
Method:
- Heat oil in a pan.
- Add mustard seeds. When they crackle, add finaly chopped garlic, dry red chilies, asafetida & curry leaves. Saute for few seconds.
- Add cabbage alongwith the spices - red chili powder, coriander powder, garam masala & salt to taste. Cook it covered for 5 - 7 minutes. The cabbage should be cooked but not fully. We need to have a bite in the cabbage.
- Now add cooked rice to it. Add salt to taste (little as we added some salt while cooking the cabbage. So add accordingly). Mix well. Cook it covered again for 5 minutes on low heat. Once done don't open the pan. Let it rest for 10 minutes.
- While serving garnish it with roasted cashews, pomegaranate seeds, coriander leaves & some lemon juice.
- Serve hot !!
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Everyone loves Stuffed Aloo parathas. How about making it more healthy ? I am going to share a twist to our famous aloo parathas. Make it for your kids. Give it in their tiffins. Check the recipe below.
Ingredients:
- Dough
- Wheat Flour 1 & 1/2 cups
- Spinach leaves 2 cups
- Salt to taste
- Green Chilies 2 finely chopped
- Ajwain 1/2 cup
- Oil
- Water as needed
- Stuffing
- Boiled potatoes 4 big
- Green Chili - Garlic - Ginger Crush 2 tsp
- Salt to taste
- Aamchur powder 1 tsp
- Red Chili Powder 1/2 tsp
- Garam Masala 1 tsp
Method:
- Dough:
- Wash & roughly chop spinach leaves,
- Take wheat flour in a big bowl.
- Add to it chopped spinach, salt, ajwain & finely chopped green chilies. Mix.
- Add water little by little to form a stiff dough.
- Add 1 tsp oil to the dough. & give a knead.
- Let it rest for 10 minutes.
- Stuffing:
- Peel the boiled potatoes. Mash it completely.
- Add salt, green chili - garlic - ginger crush, red chili powder, aamchur powder & garam masala to it. Mix properly.
- Assembly:
- Divide the dough into small equal sized balls.
- With the help of rolling pin & some flour, roll it into a small roti. Stuff it with potato filling as much as possible. (The more the filling, the more it tastes awesome.)
- Now wrap the filling with the roti properly. Dust it in some flour.
- Put its closed ends facing the rolling board. Roll again gently into a large thick roti.
- Roast it on a skillet until golden from both the sides.
- Apply ghee or butter or oil to both sides of the roasted paratha.
- Repeat the same with the rest of the dough & stuffing.
- Serve hot with achar or chutney or curd !!!
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COPYRIGHTS BY SHARU'S KITCHEN FUNDAS !!
I don't like cabbage sabzi much. But the koftas / pakodas made from cabbage taste so yummy. I incorporated those koftas in a delicious curry. You should try it. It is simple yet very delicious. Serve it hot with roti or naan.
Ingredients:
- For Cabbage Koftas / Pakodas:
- Grated Cabbage 2 cups
- Green chilies 2 chopped finely
- Coriander leaves chopped finely
- Ginger 1 inch grated
- Salt to taste
- Coriander powder 1/3 tsp
- Cumin seeds 1 tsp
- Gram Flour 3 - 4 tbsp.
- Corn Flour 1 tsp
- Oil
- For Curry:
- 2 onion chopped roughly
- 1 big tomato chopped roughly
- 1 green chili
- 1 inch ginger
- 2 Cloves Garlic
- Coriander powder 1 tsp
- Red Chili powder 1 tsp
- Salt to taste
- curd 2 tbsp
- Oil
- Mustard seeds
- Garam masala 1/2 tsp
- Coriander leaves
Method:
- Cabbage Pakodas
- Curry
- Heat oil in a pan.
- Add Green chili, ginger, garlic & onion. Saute till onions turn golden brown.
- Add to it roughly chopped tomatoes. Saute till tomatoes turn soft.
- Once this mixture cools down, grind into a smooth paste.
- Heat oil in the same pan.
- Add mustard seeds. When they crackle, add the ground onion - tomato paste.
- Stir well.
- Add to it red chili powder, coriander powder, garam masala, salt to taste &1/2 glass of water. Mix well.
- Cook covered for 5 minutes.
- Add curd to it. Mix well. Cook covered again for 5 - 7 minutes or until oil separates from the mixture.
- Add cabbage pakodas / koftas to it. Boil it for a minute.
- Garnish with coriander leaves.
- Serve hot with roti !
Tips:
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Cucumber & Curd make a great combo. May it be Raita or this one Cucumber curry !!! Try this cucumber curry. It is very delicious. You can have it just like that or with steamed rice.
Ingredients:
- 2 small cucumbers
- Curd 1 cup
- Besan 1 tbsp.
- Salt to taste
- Turmeric powder 1/2 tsp
- Green Chilies 3
- Mustard seeds 1 tsp
- Curry leaves 10 - 12
- Coriander leaves
- Ginger garlic crush 1 tsp
- Oil 1 tsp
- Water 1/3 cup
- Fenugreek seeds 4 - 5
Method:
- Wash & peel cucumber. Cut it into bite size pieces.
- In a bowl mix curd, besan, salt to taste, turmeric powder & water. Try there are no lumps in the curd.
- Heat a heavy bottomed pan.
- Add oil to the pan.
- Add mustard seeds to the oil. When they splutter, add fenugreek seeds, ginger garlic crush, chopped green chilies, curry leaves & asafetida.
- Add Curd mix to the pan.
- Stir continuously.
- Bring it to boil.
- Add cucumber pieces to the curry.
- Let it simmer for 5 minutes on low heat.
- Garnish with finely chopped coriander leaves.
- Serve hot !!!
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Its june month. I read a post on facebook. Someone had mentioned kids school is starting, so they want some tiffin recipes for their kids. & Kathi roll is loved by kids. So here is my version of making Chana masala kathi Roll. Healthy Version !! I hope your kids will love it.
There is a twist in this recipe. You need no chutneys for this as in other Frankie recipes. Hmmmm !! Interesting, isn't it ? Check below what the twist is.
I had no chutney at my place. & I already prepared the chana masala stuffing. & also the rotis. I wanted to give it to my husband in his tiffin. I checked in the fridge for coriander leaves to make the chutney. But I was running short of it. So an idea stroke me. I used a ingredient which is mostly available in our houses. Pickle !! Yes you read it right. That's my twist. The recipe turned out to be just awesome. Check the recipe below.
Ingredients:
- Chickpeas Masala
- Soaked Chickpeas for 8 hours - 2 cups
- Onion - 1, finely chopped
- Tomato - 1, finely chopped
- Oil
- Salt to taste
- Ginger garlic paste 1 tsp
- Red Chili Powder 1 tsp
- Coriander Powder 1/2 tsp
- Garam Masala 1/2 tsp
- Cumin seeds powder 1/3 tsp
- Aamchur Powder 1 tsp
- Finely Chopped Coriander Leaves
- Turmeric powder 1 tsp
- Asafetida 1 tsp
- Mustard seeds 1/2 tsp
- Roti
- Wheat Flour 1 & 1/2 cups
- All Purpose Flour 1 tbsp.
- Salt to taste
- Ajwain 1/2 tsp
- Water as needed
- Oil
- Other Ingredients
- Any tangy pickle of your choice
- Onion finely Chopped
- Tomato deseeded finely chopped
- Coriander leaves finely chopped
- Lemon juice
Method:
- Chickpeas Masala
- Wash & Soak Chickpeas overnight
- Pressure cook soaked chickpeas in enough water along with salt, turmeric & asafetida until nicely cooked.
- Heat oil in a pan.
- Add mustard seeds. When they crackle add finely chopped onions & ginger garlic paste.
- Saute till onions turn translucent.
- Add finely chopped tomatoes. And also all the dry spices - red chili powder, coriander powder, cumin seeds powder^& aamchur powder.
- Cover the pan & cook till oil starts to separate from the gravy.
- Add boiled chickpeas & garam masala.
- Cook till all the moisture gets dried up.
- We need the chickpeas masala to be dry without moisture.
- Roti
- In a mixing bowl, take wheat flour, all purpose flour, ajwain & salt. Add water as needed to form a dough.
- Let the dough rest for 15 minutes.
- Later divide the dough into small equal sized balls.
- With the help of rolling pin make thin rotis out of each ball.
- Roast each roti on a tawa from both sides.
- Assembling
- Salad mix - Mix the other ingredients in a small bowl - Finely Chopped Onions, finely chopped tomatoes, coriander leaves & lemon juice. Set aside.
- Take each roti. Spread the pickle evenly on it. Add a spoonful of chickpeas masala in the middle of the roti. Sprinkle some of the salad mix on it along with that lemon juice.
- Wrap the roti properly. Use aluminium foil or tissue paper to wrap.
- Serve immediately.
Tips:
- Make the Chana Masala stuffing very dry. Or else the kathi roll will go soggy.
- You can add any vegies of your choice in the salad.
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