.....From My Palate

Breakfast

Methi Thepla

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Theplas are spicy flat breads made with different kinds of green leafy vegetables in the western part of India. It is the intrinsic part of gujarati meal served at any time of the day. I tasted theplas ten years back in US. And from then on it is the integral part of our everyday meal, made quite often healthy and delicious for our taste buds. It’s an easy way to feed green vegetables to kids in a rolled thepla with butter or sweet pickle. Theplas has become “must-have” item for us while traveling or outing for a day. Theplas stays soft and fresh after a day or two due to the added ingredients.

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Sending this recipe to Srivalli’s – Come, Join us for Breakfast event

 

Methi Thepla
Author: Bhawana
Ingredients
  • 2 cups Whole Wheat Flour
  • 1 1/2 cup Methi Leaves, washed & chopped
  • 2 tbsp. Besan (Gram Flour)
  • 2 tbsp. Sooji (Samolina)
  • 2 Green Chillies, crushed
  • 1 tbsp. Ginger & Garlic, grated
  • 1 tsp. Red Chilli Powder
  • 1/2 tsp. Haldi (Turmeric)
  • 1 tsp. Gur (Jaggery), grated
  • 1 tsp Ajwain (Carom Seeds)
  • 2 tbsp. Dahi (Yogurt)
  • 1 tsp Coriander powder
  • 1 tsp Cumin Seeds powder
  • Salt to taste
  • 2 tsp. Oil
  • Oil for frying
  • Extra Wheat Flour, for rolling
Instructions
  1. Combine all ingredients in a large bowl and knead it in to a soft and smooth dough.
  2. Use little water at a time, if required.
  3. Keep aside covered for 10 minutes.
  4. Divide the dough into equal parts and roll out each portion into thin circles like rotis.
  5. Use extra flour for rolling if needed but not too much.
  6. Heat Tava (skillet) and cook each theplas using a little oil on both sides till it turns golden brown.
  7. Serve hot with dahi/yogurt and pickle.

Asparagus Crescent Rolls

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My son loves Crescent Rolls and tubes of Pillsbury Quick Crescent Rolls are the necessary item in my refrigerator. Like other kids of his age he is also not so crazy about greens. And now even become hesitant in trying out new things. So one lazy Sunday evening I decided to make his favourite crescent rolls with a little tweak. I added these asparagus with cheese while rolling out crescent shape and served warm to my son with a winner smile on my face.

Ingredients

  • Tube of Pillsbury Crescent Rolls
  • Asparagus Spears trimmed and washed
  • Salt and Pepper
  • Olive Oil
  • Grated Cheese

Method

  • Pre-Heat oven to 375F.
  • Toss Asparagus with oil, salt and pepper.
  • Unroll the Pillsbury Dough and separate in to triangles.
  • Place seasoned asparagus spears on narrow side of the triangle.
  • Sprinkle cheese and roll up according to the instruction in to Crescent shape.
  • Bake 12-15 minutes or until golden brown.
  •  Serve warm.

June is a month of celebration for us. And it started from 2nd June (yesterday) with my Hubby Dear B’day. We had a nice evening yesterday and personally I had a busy day. I will share my recipes in coming posts for now pictures straight from my party table.

Vegetable Stir-Fry Idlis

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Ingredients

  • 10- left-over or fresh Idlis
  • 1- Sliced Onion
  • 1/2 cup Julienned Carrot
  • 1/2 cup Thinly sliced Green Pepper
  • 1/2 cup finely shredded Cabbage (I used red cabbage for color)
  • 1 tbsp Oil
  • 1/2 tsp Mustard Seeds
  • 2 tbsp Tomato Ketchup
  • 1 tsp Hot Sauce
  • salt
  • lemon Juice or chaat Masala (optional)

Method

  • Cut idlis lengthwise.
  • Heat oil in a stir-fry pan and add mustard seeds.
  • When they start to crackle, add vegetables and stir-fry for 4-5 minutes.
  • Add tomato ketchup and hot sauce. Mix it well and cook for few more seconds. (use little bit of water if needed)
  • Add Idlis and salt (use less as tomato ketchup and hot sauce already had some) and toss well until they are well coated with the vegetable & sauce.
  • Avoid hot sauce for kids. Use Kids favorite vegetables for more taste.
  • Serve hot.

Namkeen Jave and an Award…..

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Namkeen Jave

Jave (as we call it in U.P) is a kind of vermicelli with a difference that, these are Home+Hand made with whole wheat flour mixed with all-purpose flour. My Grandmother, mother and sometimes my aunts also sit and chat in the afternoon while their hands are busy in twisting and making these delicious Jave. It seems really easy when u see them doing it without paying much attention how their fingers are moving, but when I tried then i know its really tricky to make them long and thin like angel hair pasta.
This recipe is really common at my home. When ur in hurry this recipe is really handy.

Ingredients

  • 1 cup Roasted Jave (vermicelli)
  • 1/2 cup peas (add any vegetable of ur choice, but i like it just with peas.)
  • 1 Green Chili, chopped
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Turmeric Pd
  • 1/2 tsp Coriander Pd
  • 1 tbsp oil
  • Salt

Method

  • Heat oil in a pan and add cumin seeds. Let them crackle.
  • Add turmeric and coriander pd. Stir for few seconds
  • Add green chilli and peas.
  • Add Jave, salt and 2 1/2 cups of water.
  • Cover it and cook till peas and jave are cooked to Al dante (I want to use the term with our Indian Pasta).
  • There should be no water in it.
  • Serve it with a dash of desi ghee and chat masala.

(I use to add ketchup and Little bit of sugar, and still like it that way)

One more recipe from U.P.

I have two good news to share with my friends.

Thank U PURVA —purvasdaawat for passing me this lovely and my first award “Butterfly Award”. Thank u very much Purva.

The rules of the award are:-
Put the logo on your blog. Add a link to the person who awarded you. Nominate 10 other blogs Add links to those blogs on yours, and leave a message for your nominees on their blogs.
So I’m passing this Award to———

Vijaya of http://dailymeals.blogspot.com/
Rashmi of http://delhibelle.blogspot.com/
Sia of http://www.monsoonspice.com/
Priti of http://indiankhanna.blogspot.com/
Deesha of http://vegetableplatter.blogspot.com/
Raj V of http://rakskitchen.blogspot.com/
Hima of http://snackorama.blogspot.com/
Swati of http://chatkhor.blogspot.com/
Sagari of http://indianhomefood.blogspot.com/
Ramya of http://nalapagam.blogspot.com/

CONGRATULATIONS TO ALL.

Now comes the second news……Guess what, I’m going to India yayyyyy……I’m so happy but the sad part is I’m going to miss all delicious recipes, events and above all my friends.

Happy Diwali and very happy new year to all.