Cabbage and green onion paratha/kobi na paratha

I heard that best cooks can make delicious, finger licking food from very few ingredients or whatever is given to them. Well, well I am definitely not one of those cooks...But sometimes some recipes happened to be like that. The more simple, fewer ingredients is the key to those recipes. Believe me with very few ingredients, this is the perfect recipe for those lazy weekend brunch. Just serve these parathas with ghee/butter on top and chilled dahi/yogurt on hot summer days or hot cup of tea/coffee on cold winter days.

Besides being simple recipe, this is full of nutrition. Remember that cabbage diet craze.....well, this is one more way to sneak in that super food in your kid's plate.....and adults too who don't like it.

Ingredients
shredded cabbage
shredded/chopped green onions
green chillies as per taste
freshly ground black pepper powder
carrom seeds/ajwain
finely chopped cilantro
whole wheat flour
salt as per taste
oil to cook parathas

Take one big bowl and add all the ingredients except salt and oil. Mix all everything well with your hands and then add the salt as per taste. Now start kneading the dough by adding water little by little. Make the dough of medium consistency.

Divide the dough in equal portions. Roll each portions into circular parathas using flour for dusting as needed.

Cook these parathas on hot tava/griddle with oil.

Serve hot with ghee/butter on top.

Notes:-

Be careful when you add water into dough while kneading, because cabbage tends to leave water when mixed with salt. So add water little by little as needed.

Once the dough is ready,  divide the dough equal portions and start rolling immediately....otherwise dough will be too loose to manage.

Don't add any other spices like turmeric, red chili powder etc. Just give it a try with these ingredients only. Believe me with this recipe, the little goes long way!

Enjoy!

Thepla from leftovers

Thepla....just this one word is enough for me to crave for this yummy food. Any gujju family's trip is incomplete without those theplas and pickles. There are so many varieties and ways to make it. There are quite few things which go very well with them like pickles,curd,curry, chutney, tea, coffee, ketchup etc.

This recipe of thepla, it is totally full proof recipe because it is made from leftover khichadi/ plain rice. I don't recommend using leftover pulav because all the vegetables in the pulav. Those vegetables make rolling the thepla harder.

Ingredients

leftover khichadi

whole wheat flour

ginger chili paste

chopped cilantro

lemon juice

sugar(optional)

salt as per taste

oil for cooking

Spices

carom seeds

sesame seeds

turmeric powder

coriander cumin powder

red chili powder

Take the khichadi in one big bowl to knead the dough. Mash the khichadi with your hand as much as possible. Discard any whole spices or peanuts from the khichadi. Now add the flour slowly and start combining the dough. Make sure to add just enough dough, so all the khichadi gets comibined. Now add all the spices,cilantro,salt and sugar. Make the dough with very little or just without water. Don't knead this dough too much otherwise with all the rice in it, it will become too sticky to handle.

Divide into equal portions and roll into thin circles. Heat one flat griddle or tava and cook all the thepala using oil as required.

We enjoyed our thepala with hot tea and enjoyed!

Notes:-

I have not mentioned specific measurements for this recipe because it all depends on the quantity of leftover khichdi/rice, type whole wheat flour and consistancy of khichadi/rice

If you make this thepala with leftover khichadi, then keep in mind that there are already some spices and salt in the khichadi.

If you make this thepala with plain rice then add spices for flour and rice accordingly.

This thepla doesn't require too much oil to be safe because of rice.

I like to have lots of cilantro in these thepalas, they really add nice flavor to this dish.

Methi Dal Dhokli and back after a longggggggg break

I cannot believe that it has been almost 2 years.....uffff I know this cannot be called break but may be sabbatical leaves. Anyways due to new entry in our family and some health issues, I have been away from blogging for long time. Now I have decided to keep this blog alive again. Let's see how far I can go with this plan....

Coming to the today's recipe, I wanted to start this new beginning with another healthy and traditional Gujarati recipe. This is different version of dal dhokali. When I was looking online for the recipe, I got surprised because this dish is made in a totally different way in my home....one more reason to blog this recipe. I just love this dish because it has protein, carbs, greensand lots of flavous......yeah everything in just one dish.

Ingredients

For Dough

one and half cup whole wheat flour

salt as per taste

1 tsp red chili powder

1 tsp turmeric powder

1 tsp dhania jeera powder

1 tsp sesame seeds

1 tsp carom seeds

2 tsp oil

water as needed

For Dal

1 cup finely chopped fenugreek leaves

1 cup boiled and mashed tuvar dal

1 tsp red chili powder

1 tsp turmeric powder

1 tsp dhania jeera powder

pinch of asafoetida

2-3 tsp oil

1 tsp mustard seeds

2 garlic pods minced

1 tsp ginger paste

1 green chili

2 kokum (optional)

3-4 curry leaves

1 tsp amchur powder (or lemon juice)

jaggery as per taste

salt as per taste

2 cup water(or as per desired consistency)

To Garnish

1 tbsp chopped cilantro

Take one bowl and mix all the ingredients for the dough except water. Add water slowly and knead the dough. Dough for the dhokli should be not too soft because flour is not used for dusting while rolling the dhokalis.

Take one medium sized pot and heat oil in it. When oil is heated, add mustard seeds. When they start spluttering, add garlic,ginger,curry leaves and asafoetida. After few seconds add fenugreek leaves and stir well. Let it cook for 2 minutes. Then add tuvar dal and water. Now add all the spices,salt and jaggery, amchur powder. let it boil for couple of minutes.

Divide the dough into equal parts. Roll each part into thin rotis and cut into diamond shape. When dal and methi mixture start boiling, add dhokalis in it. Keep stirring inbetween, so dhokalis do not stick with each other. Let the dal dhokali simmer for 10-15 minutes or until all dhokali are well cooked. Garnish with chopped cilantro

Serve hot with steamed rice, pickle and onions.

Notes:-

This dish is very good for diabetic people with proper substituion of jaggery.

Jaggery is optional but it gives special gujarati taste and removes the pungent taste of fenugreek leaves.

This dish tastes best when eaten right away otherwise prepare the dal mixture and add the dhokali just before serving.

To indulge once in a while, serve this along with desi ghee on top....tastes superb!

PS

I will add the picture asap

Tameta muthiya shaak~tomato dumplings curry

Tameta muthiya shaak is typical gujarati delicacy. Though it requires elaborate preparation, it is still worth to try. It is one of my favourite gujarati curry because it has typical sweet sour gujarati taste.

Ingredients:-

For muthiya(dumplings)

1 cup fenugreek leaves(methi)

1/2 cup whole wheat flour

1/2 cup chickpea flour

1 tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

1 tbsp oil

green chilli ginger paste (as per taste)

salt (as per taste)

For curry

4-5 tomatoes (chopped in cubes)

1 tsp turmeric powder

1-2 tsp red chilli powder

1 tsp garam masala

1-2 tsp coriander powder

1-2 tsp sugar (optional)

1 tsp amchur (optional)

1 tsp mustard seeds

2-3 tsp oil

4-5 curry leaves

salt

For muthiya

Wash and clean the fenugreek leaves and chopped finely. Mix all the ingredients for muthiya and knead the dough using water as required. Divide the dough into approximately 4-5 parts and roll by your hands in cylindrical shape. If dough is sticky, apply oil on your palms.

Put rolls in steaming plate. Steam muthiya for 15-20 min on medium high flame in steamer. Then slice each roll into small oval shape pieces and keep them aside.

For curry

Heat oil in one pan. When oil is heated add mustard seeds. When they start spluttering, add curry leaves and pinch of asafoetida. Add chopped tomatoes, all the spices, amchur powder,sugar and salt. Mix all of them well. Let tomatoes cook for 4-5 minutes. When tomatoes are almost done, add 1 to 2 cup water as per consistency needed. Let the water start boiling, then at last add muthiyas. Simmer for 5-7 minutes. Garnish with chopped coriander.

Serve hot with chapati or paratha.

Notes:-

This curry has normally gravy like consistency.

You can add any other green leaves for muthiya like spinach,cale etc.

Bhat na Muthiya~Rice steamed dumplings

I invited some guests last week for dinner and we had everything from starter to dessert. Most of the rice was still there after dinner. I was not at all surprised because this happens with me most of the time. As every time, I decided to use this rice to make Muthiya(steamed dumplings). I like any kind of muthiya and especially these rice muthiya are really soft.

Normally they are made using besan(gram flour), but this I use ragi and wheat flour along with besan to give it a healthy twist. These muthiyas are perfect for weekend healthy and filling breakfast.

Ingredients:-

2 cups rice

5 tbsp besan(gram flour)

5 tbsp ragi flour (optional)

5 tbsp coarse wheat flour/wheat flour

2 tsp ginger chilly paste

1-2 tbsp olive oil/any oil

3-4 tbsp curd

1 tsp sugar

1 tsp lemon juice

red chili powder

coriander powder

turmeric powder

salt

For tempering

oil

sesame seeds

mustard seeds

curry leaves

chopped cilantro

If you are using leftover rice, then sprinkle some water and microwave for 30 secs. Then mesh the rice by your hand.

Take one big mixing bowl and add meshed rice. Then add all the flour and mix flours with rice very well. Add oil,curd, sugar and lemon juice. Add all the spice and salt as per taste. Make soft dough using water as needed.

Divide mixture into 5 to 6 equal size balls and roll them into cylindrical shapes using your hand. Place them in steamer and steam for 15-20 minutes. Let it cool and cut each roll into thin pieces.

For tempering

Heal oil in pan and add mustard seeds. When they start spluttering add sesame seeds and curry leaves. After half minutes, add cooked muthiya and saute for 5 minutes.

Garnish with chopped cilantro and serve hot with tea or chutney.

Notes:-

Normally I use ghau no jado lot(coarse wheat flour) for muthiya, but you can also make it with normal wheat flour.

Daldhokali (whole wheat dumplings in lentil soup)

Daldhokali... we gujjus are famous for our love for this dish. It is also one of my favourite dish. Daldhokali is basically made from tuvar dal(split pigeon peas) and dumplings of whole wheat flour. Sometimes the dhokali(dumplings) are stuffed either with potatoes or different spices. My mother use to make different type of daldhokali. Though it is very time consuming, it is worth to try.

Ingredients

For Dhokali dough

3/4 cup whole wheat flour

3 tbsp oil

1 tsp til (sesame seeds)

1 tsp ajwaiin (carrom seeds)

red chili powder

turmeric powder

coriander-cumin seed powder

salt as per taste

water to knead the dough

For Dal

3/4 cup tuvar dal

1 to 2 tbsp jaggery/sugar

1 tsp aamchur powder (optional)

1 tsp lemon juice

2-3 pieces of dried kokum

1 to 2 tbsp peanuts

1 to 2 tsp red chili powder

1 tsp turmeric powder

1 to 2 tsp coriander powder

salt as per taste

2 tbsp coriander(chopped)

For tempering

3-4 tbsp oil

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

pinch of asafoetida

For Dal

Wash the dal with water for couple of times. Pressure cook the tuvar dal with water for 3-4 whistles. Make a smooth puree of boiled dal with blender. Add water before blending, to get the consistency like soup. Take one big pot with boiled and pureed dal and put on the stove on medium flame. Add jaggery(sugar),lemon juice, peanuts, kokum, aamchur powder, salt and all the spices. Mix all of them well in the dal and let it boil for 4-5 minutes.

Take one small sauce pan for tempering with 3-4 tbsp of oil. First add mustard seeds. When they start spluttering, add fenugreek seeds. At the end add asafoetida and cumin seeds. Add the tempering in the boiling dal.

For Dhokali

Knead the dough with all spices and salt. Dough should be little tight than usually we make for chapatis. Keep the dough cover for half an hour.

Grease your palm with oil. Take one part of the dough and roll it into a cylindrical shape. Now take a pinch of dough by your thumb and first finger. Press it with your thumb on flat surface. Repeat this procedure with all the dough. (This part is really time consuming but believe me it is worth trying!!)

Add the dhokali in batches in boiling dal. Make sure you stirr in between while adding dhokalis. They should not stick with each other in the dal, so dal must be boiling. Pressure cook the dal dhokali in cooker for 2 whistles only. Else you can cook them in pot until the dhokalis are thoroughly cooked.

Garnish with corinader and serve hot with rice.

Notes

If you don't want to spend so much time then divide the dough into 6-8 equal parts. Roll one portion on flat surface into circle of 150 mm dia. Cut it with knife into diamond shapes and add them into boiling dal. Repeat the procedure with remaining dough.

Make the dhokalis first and then make dal. At the end add dhokalis in the dal.

Dabeli (Gujarati vadapav)

Dabeli is one of my favourite street food. Especially I always miss "Karnavati Dabeli" of my home town. It is kind of gujarati version of vadapav. Though it has not fried vada so it has less calories compare to vadapav and very easy to make. The main ingredient in dabeli is dabeli masala. You can easily buy it from indian store or you can make it at home also.

Dabeli Masala (makes 2 tspoon)

1 red chilly

1 tspoon corrainder seeds (dhania)

2 cloves

1 cinnemon stick

1/2 tspoon cumind seeds (jeera)

For Filling

one and halfcup boiled and mashed potatoes

2-3 tablespoon kahjur imli chutney (date tamarind paste)

1/2 tspoon corrainder powder

1/2 tspoon red chilly powder

salt according to taste

10 hamburger buns

1 onion chopped

1/2 cup roasted peanuts

1/2 cup fresh pomegranate (anar,dadam)

2-3 tablespoon garlic chutney

6 tablespoon corriander chutney

6 tablespoon khaju imali chutney

1/2 cup sev

oil or butter for cooking

Dabeli masala

Dry roast all the spices on slow hear for around 2-3 minutes. Grind it dry and make smooth powder.

For filling

Take one bowl and add boiled and mash potatoes. Add dabeli masala as required. Add khajur imali chutney. (Keep the consistency of khaju imli chutney thick, so potatoes filling doesn't get sticky or liquid). Then add salt and other spices as per your taste.

Take one tava or flat griddle and dry roast the peanuts. Once peanuts are roasted, remove peanut skin. Take same tava and heat 2-3 tspoon oil on it. Add some dry red chilly powder and dhania powder. Then add roasted peanuts and mix peanuts with spices. Make sure peanuts are nicely coated with masala.

Take one tava or flat griddle and put it on medium flame. Cook hamburger buns with little oil or butter. Spread corriander chutney on two buns. Place portion of filling on one half of the bun. Top it with peanuts,fresh garlic chutney,khajur imli chutney, pomegranate,sev, onion. Sandwhich it with another half of the bun and enjoy it!!!