Methi Thepla

Methi Thepla

Delicious, soft methi ( fenugreek leaves ) rotis of besan and atta kneaded with curd and spice powders. A tasty Gujarati / Rajasthani dish.

Makes : 6 - 8 theplas

You will need

1 cup ( 100 g ) curd
1 cup - 1 1/2 cup ( 100 - 150 g ) finely chopped methi leaves
1 cup ( 200 g ) atta
1/4 cup ( 50 g ) besan ( gram flour )
1 tablespoon oil
1 teaspoon ginger paste ( optional )
1 teaspoon green chilli paste
1/2 teaspoon garam masala powder
3/4 teaspoon salt
1/2 teaspoon turmeric powder
Warm water ( 2 -3 tablespoon ) for making dough if needed

Method

Wash and clean methi leaves.

Mix chopped methi and curd in a bowl and leaves the mixture for 1 hour.

Add atta, besan, oil and all other ingredients to the mixed mixture. Make a dough, like for chapatis. If required use some warm water ( 2 -3 tablespoon ).

Divide this dough mixture into equal size balls and roll out like chapati.

Heat a roti tawa on medium heat. Cook on both sides.

Put little oil on both sides of the thepla and fry like a paratha but not so crisp.

Keep aside. Theplas can be serve warm or cold.

Methi Thepla with Grated Cheese

Butter Cookies

Homemade Butter Cookies ( without egg and cashew nuts )

Makes: 11

You will need

All purpose flour - 75 g
Butter - 50 g
Castor sugar - 30 g
Vanilla essence - 1 teaspoon
Butter - 1/2 teaspoon

Method

Sieve flour.

Cream butter and sugar until light and fluffy.

Add vanilla essence and sieved flour.

Knead into a dough and roll into balls 11 balls.

Preheat oven ( OTG ) at 180 * C or 350 * F ( moderately slow ).

Grease baking tray with 1/2 teaspoon.

Arrange balls on a greased baking tray and keeping a distance of 3 cm between the balls.

Press down a little and use s fork to make criss crosses on each ball.

Bake in a moderately slow oven at 350 * F or 180 * C for 25 minutes.

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Kadai Paneer

Kadai Paneer

Serves: 4

You will need

300 g paneer, cut into fingers
2 teaspoon ghee
1 onion, separate different layers of onion
1/2 piece green capsicum, deseeded and cut into thin fingers
1/2 piece yellow capsicum, deseeded and cut into thin fingers
2 teaspoon shredded ginger
2 tablespoon chopped coriander leaves
1/2 teaspoon garam masala powder
1/2 teaspoon kasoori methi ( dried fenugreek )

Kadai gravy:

1 tablespoon ghee
2 teaspoon garlic paste
3 teaspoon whole coriander seeds ( saboot dhania )
4 whole dried red chillies
2 green chillies, slit, deseeded and chopped
2 teaspoon chopped ginger
4 - 5 tomatoes. chopped
2 teaspoon kasoori methi
1/2 teaspoon garam masala powder
3/4 teaspoon salt ( or to taste )

Method

For Kadai gravy:

To prepare the kadai gravy, pound dry red chillies and saboot dhania to rough powder ( you may use the chakla belan ).

Heat ghee in a kadai, reduce the heat to medium, add garlic paste and fry till light brown and raw smell disappears.

Add coriander - red chilli powder and saute for 1 minute.

Add green chillies and chopped ginger. Saute for 1 minute.

Add chopped tomatoes and fry until the ghee comes to the surface and well blended with all the spices.

Add kasoori methi, salt to taste and garam masala powder. Mix all the ingredients well and keep aside the kadai gravy.

Final preparation:

Heat ghee in another kadai and saute onions till light brown. Add capsicum ( yellow and green ) pieces and saute for 2 minutes.

Add shredded ginger and saute for 1 minute.

Add kadai gravy and saute for 3 - 5 minutes until ghee separates.

Add chopped coriander leaves, paneer and adjust salt to taste. Cover with a lid and cook on a low heat for 5 - 7 minutes ( till paneer softens )

Sprinkle garam masala powder and kasoori methi. Serve hot with any Indian breads of your choice.

Basic recipe credit - Nita Mehta’s cookery book

Rumali / Roomali Roti (Nita Mehta's recipe)

Here's the 3rd  recipe link of Rumali Roti / Roomali Roti (above photo)



















Rumali / Roomali Roti

Recipe credit - Nita Mehta’s cookery book

Makes: 6

You will need

For dough:

1 1/2 cup ( 150 g ) maida ( plain flour )
1 cup atta ( whole wheat flour - 100 g )
90 - 110 ml water for mixing
1 tablespoon oil
1/4 teaspoon salt

For paste:

1 tablespoon ghee
1 1/2 teaspoon maida ( plain flour )

Method

Mix maida, atta, oil and salt with water ( approximately 90 - 110 ml ) to make a slightly stiff dough like dough for puris. Keep aside covered with a damp cloth for one hour.

Make a paste of ghee and maida in a small bowl.

Make 2 lemon sized balls of the dough ( total 6 balls, rolled rotis 3, rumali rotis 6 )

Roll out 1 ball to the size of a puri, about 5 -6 - inch in diameter.

Spread 1 teaspoon of the ghee - maida paste on it. Keep aside in a plate.

Roll the second ball to the same size again and put this on the first roti spread with ghee.

Place the sandwiched rotis on the chakla and roll out together to a large thin roti ( 8 - 9 - inches in diameter ) using a little flour for rolling.

Heat a tawa on low heat and cook this roti on both sides very quickly. Do not make it brown.

Remove from the heat and immediately separate the 2 rotis stuck by the paste.

Fold each roti into a triangle and keep soft in a casserole. Serve with any Punjabi / North Indian / Mughlai gravy dishes of your choice.