Khandvi | Kids Appetizers

Hi Peeps

Wish you a very happy Diwali!

This month I am participating in blogging marathon after a long time.

Sharing a very yummy appetizer today. It comes from Gujrati cusine, but it is loved by all in India and out of.

Kids especially love this since it is not too spicy but very tasty it is :). The texture of khandvi is very soft and silky. Preparing it perfectly is a bit tricky, I am not there yet, but trying :)

Ingredients

1 cup besan (bengal gram flour)

1 cup curds (dahi)

a pinch of asafoetida (hing)

1/2 teaspoon drops of lemon juice

1/4 tsp turmeric powder (haldi)

2 tsp fresh grated ginger

green chilli paste (optional - I did not use since I was making for kids)

salt to taste

oil for greasing 

For tempering:

2 tsp oil

1 tsp mustard seeds ( rai / sarson)

1 tsp sesame seeds (til)

1/4 tsp asafoetida (hing)

2 green chillies split vertically

curry leaves

For The Garnish

2 tbsp freshly grated coconut (optional)

2 tbsp finely chopped coriander (dhania)

Method 

Grease 3 thalis (10” diameter each) with oil on both the sides and keep aside.

Combine the curds and 1½ cups of water in a deep bowl, mix well and keep aside.

Combine the besan, curds-water mixture, asafoetida, lemon juice, turmeric powder, ginger-green chilli paste and salt in a deep non-stick pan and mix well using a whisk till no lumps remain to make a smooth mixture.

Switch on the flame and cook on a slow flame for 9 minutes, while stirring continuously or till it thickens.

Spread a spoonful of the batter on a greased thali, wait for a few seconds and try to roll it up. If it doesn’t roll then cook for 1 more minute and then check once more if it gets rolled perfectly.

While it is still hot, pour little portions of the mixture on the insides of 3 greased thalis and spread the mixture in a circular motion into a thin layer using a vati.

Turn all the 3 thalis and spread the remaining mixture on their back side in the similar matter as step 6.

Allow them to cool for 5 to 10 minutes and roll them up tightly.

Cut each roll into 6 equal pieces and keep aside.

For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.

When the seeds crackle, add the sesame seeds, asafoetida and sauté on a medium flame for a few seconds.

Pour the tempering over the khandvis.

Garnish with coconut and coriander and serve.

Sending this to Srivalli's Kid’s Delight event, guest hosted by Sapana, themed on Bite Size Appetizers

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Methi thepla | Methi masala paratha

I am in love with Methi in any form and hence try to include it in some way in the diet. 

Methi thepla is a flavoured flat bread recipe from gujarati cuisine prepared with fresh fenugreek leaves. This thepla comes very handy as a lunch box recipe and also for tiffin box while traveling since it has a longer shelf life compared to normal roti’s and can be easily preserved for 3 days in room temperature

while the fenugreek leaves are considered to be bitter in taste, it has several heath benefits to offer. Firstly, it helps in improving digestion and appetite, it is full of antioxidants and fibre, which eventually removes all toxins from our body. Secondly, fenugreek leaves helps in reducing body weight and can be easily included in diet for weight watchers. It is also considered to be good remedy for menstrual disorders especially the pain and the cramps. lastly, it also helps to cure hair loss disorder and helps to retain the glow on skin.

Ingredients

2 cups wheat flour / atta

¼ cup besan / gram flour

½ tsp kashmiri red chili powder / lal mirch powder

1 tsp sesame seeds / til

¼ tsp turmeric / haldi

½ tsp carom seeds / ajwain

1 green chili, chopped

salt to taste

1 inch ginger, grated

1 cup methi leaves / fenugreek leaves, finely chopped

½ cup curd / yogurt, fresh / sour

water as required, to knead dough

2 tsp oil

5 tsp oil / ghee, for roasting

Method

firstly, in a large mixing bowl take wheat flour and besan.

also add chili powder, turmeric, sesame seeds, carom seeds and salt.

additionally, add green chili and ginger.now add finely chopped methi leaves.give a rough mix making sure the spices are combined well.

furthermore, add half cup of curd and combine the dough well.

additionally, add some water and knead the dough.

knead the dough to smooth and soft texture like of chapathi dough.

add 2 tsp of oil and knead the dough for 5 more minutes.

now pinch a medium sized ball dough, roll and flatten it.

also dust with some wheat flour.

further roll it in a thin circle like chapathi or paratha.

now on a hot tawa place the rolled thepla and cook for a minute.

flip the methi thepla also brush oil / ghee and press slightly.

finally, serve methi thepla with raita and pickle.

Tips:

Thepla has to be fried on medium to high flame and not on low flame. on low flame the thepla would turn hard and brittle. 

Adding curd is optional while kneading the dough. however curd helps to make thepla soft

Addition  ajwain or carrom seeds which help in digestion of gram flour.

Healthy Steamed Methi Muthia

Methi being my favourite, I love to include it in any diet possible. Steamed Methi Muthiya is a healthy yet delicious snacks. 

This is also a great way to get children to eat loads of Methi, which they otherwise find bitter.

Steamed Methi Muthia is a delicious and healthy snack from Gujarat made with fresh fenugreek leaves, wheat flour, and gram flour. Enjoy it with a piping hot cup of Masala Chai.

Ingredients

2.5 Cups Fresh Methi (Fenugreek) Leaves

1.5 Cups Atta, Wheat Flour

0.5 Cups Besan, Gram Flour

1 tbsp Sesame Seeds

1 tsp Green Chilli Paste

1 tsp Fresh Ginger Paste

2 tbsp Lemon Juice

1 tsp Red Chilli Powder

1/2 tsp Turmeric Powder

1 tsp Sugar

1 tbsp Oil

To Taste Salt

As Required Water

Ingredients for Tempering

1-2 tbsp Oil

1 tsp Rai, Mustard Seeds

1 tbsp Til, Sesame Seeds

A Few Curry Leaves

A Pinch Hing, Asafoetida

Instructions

Making the Dough for Methi Muthiya:

Chop the fenugreek leaves. Wash them and set aside to drain in a colander.

Mix together atta, besan, red chilli powder, turmeric, green chilli paste, ginger paste, sesame seeds, sugar, and salt.

Add the chopped and washed methi leaves. Mix well

Add the lemon juice. Mix well.

Using a little water, mix to create a firm yet pliable dough.

Add 1 tbsp oil. Mix well.

Set aside for 5 minutes.

Divide the dough into 2 halves.

Roll each half into a log about 1.5" in diameter.

In a pressure cooker or steamer, add enough water for a 7-10 minute steam.

Bring the water to a boil.

Place the rolls in a steamer or a flat colander.

Steam the rolls for 7 to 10 minutes.

Turn off the heat and let the rolls cool a bit.

Cut the steamed rolls into 1/2" slices.

Tempering the Methi Muthiya

In a pan, heat the oil.

Add the mustard seeds and wait till they splutter.

Add the sesame seeds, curry leaves, and hing.

Stir-fry for a few seconds.

Add the Methi Muthiya.

With a gentle hand, stir-fry for 3 to 5 minutes till the muthia just start to change colour.

Serve hot with a cup of Masala Chai.

Recipe Notes

Be careful not to over steam the Muthia; otherwise they will become tough.

You could add a pinch of cooking soda or fruit salt (Eno) to the dough. If you do choose to do this, make sure it is just a pinch.

I found that I did not need too much water because the moisture in the washed leaves and the lemon juice is quite sufficient to make the dough.

Sooji and Besan Dhokla | Healthy breakfast recipe

Hi Friends, sharing the recipe for these scrumptious and yummy dhoklas. These are made by my mother in law. They taste awesome and serve as a healthy and filling breakfast option. Over to the recipe without much ado.

 Ingredients:

1 cup Suji

1 tbspn gram flour (besan)

2 tbspn oil + 1 tsp for tadka

1 tsp Salt

1/2 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp sugar

1/2 tsp Lemon Juice

1 sachet of eno

1 tsp mustard seeds

1tsp seasame seeds

8_10 curry leaves

2 Green chillies slit

curd 4 tspn

Method:

First take the curd in a bowl. To this add water approx. 1 cup .Beat it well so that there are no lumps.To this add Suji ,besan salt ,red chilli powder , turmeric powder ,oil sugar , lemon juice and mix all very well.Mix it very well so that there are no lumps.

Next put the enough sachet and give it a quick mix. Smear the thali with oil and pour the above mixture

Put the thali in the vessel or the pressure cooker without the whistle

Steam for 15-20 minutes

To check insert a fork .If it comes out clean means it's done

Take it out and cool completely

Garnish:

Heat the oil ,add the mustard seeds . Let it splutter than put the curry leaves, seasame seeds and the green chillies. Spread this on the dhokla

Cut the prepared dhokla in square pieces and garnish with red chilli powder and coriander leaves

Serve it with mint coriander chutney

Daal dhokli | One pot meal | Rajasthani/Marwadi cusine

Ingredients for Dal Dhokli Recipe

• Arhar Dal - 1/2 cup (100 grams)
• Wheat Flour - 1/2 cup (100 grams)
• Gram flour - 2 tbsp (20 grams)
• Ghee - 2 -3 tbsp
• Asafoetida - 1 pinch
• Cumin seeds - 1/2 tsp
• Red chilly powder - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Coriander powder - 1 tsp
• Dry red chilly - 1
• Green chilly - 1 (finely chopped)
• Curry leaves - 7-8
• Green coriander - 1 tbsp (finely chopped)
• Salt - 1.5 tsp or as per taste
• Carom seeds - less than 1/4 tsp 

How to make Rajasthani Dal Dhokli Recipe

Clean and wash the dal thoroughly. Soak in water for 1/2 to 1 hour, prior cooking. Place dal and 2 cup water in a pressure cooker. Also add 1 tsp salt and cook until it simmers once. After one simmer, cook for another 2 to 3 minutes. Turn off the flame and let the steam escape. Keep the dal as it in the pressure cooker. 

Take flour, gram flour, 1/4 tsp salt, 1 tsp ghee and carom seeds in a bowl. Mix all ingredients really well. Add water little by little and knead soft flour, similar to that required for making chapattis. For kneading this much quantity of flour, 1/4 cup of water has been used. Cover the dough and keep it aside for 10 to 15 minutes to set. Dough will get puffy. 

Grease your hands with some ghee and knead the dough again. Dough for making dhokli is now ready. Make a lump from the dough and roll giving it a round shape. Dust it with dry flour, place it over the rolling board and roll out in a chapatti. Now cut it into 1-1 inch strips. Cut these strips into two halves from center. 

For cooking dhokli, take 2 to 3 cups of water in any vessel and allow it simmer. When water starts boiling, place dhokli pieces into. Cook the dhokli on high flame for 10 to 15 minutes and keep stirring at regular intervals. 

Prepare tadka for the dal:

Take ghee in a pan. When ghee in hot, add cumin seeds and asafoetida into it. After sauteing cumin seeds, add turmeric powder, curry leaves, dry red chilly, chopped green chilies and coriander powder. Saute the spices for few more minutes. add red chilly powder and mix well. Saute the masala until oil starts separating from it. 

Masala is ready. Now mix cooked dal and dhokli into the pressure cooker and masala in the vessel with dhokli. Mix everything really well and cook for 5 minutes on low flame. 

Dal dhokli is ready, mix few chopped coriander leaves into it and take out in a bowl. Garnish with some more coriander leaves and ghee. Serve steaming hot dal dhokli and relish eating. 

Mixed lentil muthia / muthadi

I came to know about muthia after marriage. Sharing this lovely recipe from MIL

Ingredients

1.5 cups of soaked tuvar daal 

1/2 cup soaked split chickpeas (chane ki dal)

1/2 cup soaked moong daal

chipped ginger 1 tbsp or more

red chilly powder or green chillies chopped to taste

whole cumin seeds 2 tsp

whole pepper corns 2 tsp

turmeric powder 1 tsp

salt to taste

chopped fenugreek leaves/coriander leaves(optioanl)

Procedure:

Blend the daals together in a mixie jar or food processor without adding any water to it.

In  a bowl add the chopped greens and the lentil paste , add the turmeric powder and salt to taste.Now mix together everything, using your fingers, making it a loose dough. You can add a  little chick pea flour or any millet flours (like bajra or jowar or even corn meal)to make the dough to a workable consistency. I 

Make small lemon sized balls with the mixture and keep them on a greased glass or ceramic plate.

Steam the balls in a steamer or keep them covered in a strainer on top of boiling water.Cut the balls and temper them.  

The tempering

oil 1 tsp

asafoetida 1/8 tsp

whole red chilly broken in two parts

small variety mustard seeds (rai) 1 tsp

sesame seeds 2 tsp

Heat oil in a pan and add the remaining ingredients in the order of the list one by one. As soon as the sesame is fried as it is added last, add the dumplings and toss them with the tempering mix. let the balls become crisp in oil. 

The greens or other vegetables like grated carrots, cabbage and spring onion make a great combination for such dumplings.

Cabbage and Methi Muthia (Cabbage and fenugreek dumplings) | Gujrati Cusine | Healthy Recipe | Kids Delight

Muthias are steamed dumplings which is a good low fat snack which can be served at breakfast time or can be served as a tea time snack. I wanted to try this for a long time. I was introduced to this yummy and healthy snack after my marriage.
My MIL made it. I wanted to make the lauki muthi but that kept postponing. Finally made the cabbage and methi muthias..loved the result. Do try this yummy and healthy snack.
The yummy recipe is from here and here.

Ingredients:
4 cups grated Cabbage
1/2 cup Besan(Chickpea flour)
2 tbsp Whole wheat flour
2 tbsp semolina
2 tbps jowar flour
1 tsp Green chili paste (optional)
1 tsp grated Ginger
1 tsp Carom seeds(ajwain,optional)
1 cup chopped methi (you can use 2 tsp Kasuri methi instead)
1/2 tsp Cumin seeds
1/4 tsp Turmeric powder
 tsp Lemon juice Salt(or pinch of citric acid)
half tsp eno (or a pinch of Cooking soda)
1 tbsp Oil (optional)
1/2 tsp Sugar
Salt to taste
1 tbsp Curd

For the tempering:
Mustard seeds-1 tsp
Sesame seeds-1 tsp
Asafoetida-1/4 tsp
Dried Red chilli/Green chilli-4
Curry leaves-10
Oil-3 tbsp
Coriander leaves,to garnish
2 tsp grated coconut for garnish (optional)

Method:
Take the grated cabbage in a bowl. Add all the rest of the ingredients(except the ingredients for tadka) and mix until it forms a very soft dough like texture.The water from cabbage would be enough to make the dough,if you need you can sprinkle some water to make it to a smooth dough,softer than the roti dough.If your dough becomes very soft add a couple of tbsp of besan to it and mix well. Make small oblong balls with the dough and place them on a greased steamer and steam them for about 20 mins. I did not have a stove steamer, so used my microwave idli maker to steam the muthia. I was not sure if it would work, but glad it did solve the purpose very well :)
To check it whether its done use the toothpick method.Just prick them with the tooth pick,if it comes out clean then it is done otherwise it needs to be cooked for longer time.
Let them cool completely. Cut them into bite sized pieces and keep them ready for the tadka.
Heat oil in a nonstick pan and crackle mustard seeds.Add the slit green chillies,red chilies and fry them together.Add curry leaves and sesame seeds and let them splutter.
Once the seeds start to splutter add the cut dumplings and reduce the flame to low and toast them for about 7-8 mins stirring often so that all sides gets crispy.
Garnish with Coriander leaves and grated coconut.
Serve them hot/warm with Green chutney, dates chutney or ketchup.

Variations:
1.Cabbage Kababs - You can deep fry the dumplings after slicing and serve as cabbage kababs.or just make fritters with this mixture without steaming the dumplings.
2.Cabbage Kofta -  Make a tomato or curd based gravy or onion-tomato gravy and add these muthiyas in it just before serving.
3.Cabbage Dahi Vada - Arrange muthiya in a dish and pour whipped salted curd over it, sprinkle red chilli powder, roasted cumin powder, sweet chutney and green chutney and serve as cabbage dahi vada.
4.Cabbage Appe -  Make cabbage appe, in a appe maker with the same mixture.
5.Low Fat Snack - Slice muthiyas and add lemon juice and fresh coriander and serve with ketchup.
6. Cabbage pakoda kadhi - You can add these to curd and chickpea kadhi.They taste nice in any of the forms.

Notes:
1. You can make muthiyas from cabbage, bottle gourd (Lauki), spinach (palak), fresh fenugreek leaves (methi), grated mix vegetables, left over dry khichdi (an Indian lentil and rice preparation) or even with left over vegetable pulao (mix vegetable rice).
2. If using Sweet Gourd (Lauki) then squeeze extra water from it after grating and if using pulao then mash the rice a little and add 1 tbls extra curd. into it.
3. Add a pinch of cooking soda as it will make the muthia soft and fluffy.You can even use 1/2 tsp eno(fruit salt) instead of  cooking soda.It is entirely optional.
4. It is good to add carom seeds when preparing anything with chickpea flour as it will yield in easy digestion.You can skip if you want.
5. You can also use jowar flour instead of besan(chickpea flour) for a healthy option.
6. You can replace kasuri methi with the freshly chopped fenugreek leaves.

Sending this to:

dishes recipe hosted by Full scoops and Priya’s versatile recipes 

, Walk through memory lane event by Sapana and Gayathri

    

http://accessiblediary.blogspot.in/2014/06/event-announcement-and-giveaway.html

Kid delight event : Iron rich food by http://spicingyourlife.blogspot.com.au/2010/01/announcing-kids-delight-wholesome.html
hosted by www.sizzlingtastebuds.com/2014/06/event-hosting-giveaway-iron-rich-foods.html

http://cooking4allseasons.blogspot.in/2014/06/come-join-us-for-breakfast-june-event.html