Friday, 20 July 2012

Sunday Brunch - Methi Thepala, Peanut Chutney and Tossed Vegetable Salad


I know it’s quite late to post the Sunday Brunch menu now, but then you can enjoy it on coming Sunday..So here is my Menu for last Sunday Brunch

Methi Thepala, Peanut Chutney and Tossed Vegetable Salad

Sounds interesting, so scroll down for complete recipes!!!
Methi Thepala:
Ingredients:
1. 2 cup whole wheat flour 
2. ½ cup gram flour (Besan)
3. 2 cup cleaned and finally chopped fresh methi (fenugreek leaves)
4. 2 tsp curd
5. 1 tsp red chili powder
6. ½ tsp turmeric powder
7. ½ tsp sugar
8. Salt for taste
9. Oil for cooking
10. Water for kneading

Preparation:
1. Mix all ingredients (except oil and water) in a big size bowl
2. Knead into soft dough using water as required (Kitchen Gyan: You may require very less water as fresh methi leaves and curd will dampen the mix)
3. Apply very little oil to the dough and knead again
4. Divide the dough in to equal size portions and roll into flat circle
5. Heat tawa (flat pan/dosa tawa) and place the rolled thepala on it
6. Once it starts sowing bubbles, turn the side
7. Apply little oil on both sides and cook till golden brown

Peanut Chutney:
Ingredients:
1. ½ cup peanuts
2. 6-7 cloves of garlic
3. 2 whole red chilies 
4. ½ tsp cumin seeds (jeera)
5. ½ tsp red chili powder
6. Salt for taste
7. ¼ cup water

Preparation:
1. Roast peanuts till they turn slightly brown
2. Roast whole red chilies
3. In a mixer jar, add roasted peanuts, roasted chili, cumin seeds, red chili powder, salt and grind dry
4. Now add water and grind again
5. Chutney is ready to serve

Tossed Vegetable Salad
Ingredients:
1. 1 medium size potato
2. 2 Navalkol (Khol Khol)
3. 1 small Beet root
4. 2 Carrots
5. 1 cup sweet corn (
6. Small piece of sweet red pumpkin
7. Bunch of Parsley (or you can use fresh coriander leaves)
8. 2 tsp virgin olive oil 
9. 1tsp all purpose seasoning
10. 1 tsp black pepper powder
11. Salt for test  
(Any other salad veggies like broccoli, lettuce, baby corn, bean, green/red/yellow pepper etc)

Preparation:
1. Peel and cut Potato, Navalkol, Beet root, pumpkin, carrots in long pieces
2. In a steamer, add potato and steam for 2 mins
3. Now add remaining veggies, sweet corn and steam for 3 more mins
4. Transfer the steamed vegetables, parsley in a bowl and add olive oil, seasoning, black pepper and salt and toss well. Your Salad is ready to munch on..

Sunday, 8 July 2012

Wood Apple Chutney

Here I come with a simple and easy recipe of a tangy sweet and sour chutney made with a unusual fruit..wood apple..I learned this recipe from my mom and is one of my favorite from my childhood..

Ingredients:

1. 1 Ripped Wood Applie (कवठ /कौठ ) 
(This is not same as bale 
2. 1/2 Cup grated jaggery
3. 2 tsp chilli powder
4. 1/2 tsp cumin seeds (jeera)
5. Salt for taste

Preparation:
1. Break the wood apple and take out the pulp 
2. In a mixer jar add wood appli pulp, jaggery, chilli powder, cumin seeds and salt
3. Grind all ingredients together to make the chutney

Taste great with Roti/Phulaka or Dal-Rice. Also goes well during fasting with Sabudana Khichadi..
Kitchen Gyan: Make sure to use ripped wood apple only. While buying, try to smell the wood apple, if its ripped, it will give sweet smell
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