Friday, 27 January 2017

Spring Onion Thepala

Simple variation of thepala with spring onion is sure to satisfy your taste buds and keep you full for longer.
And a bonus is, your kids will eat the spring onion greens..
So try this thepala for breakfast or lunch box with some pickle or just with peanut chutney(which you can find here) or tomato ketchup..



Ingredients:
1. 1/4 cup spring onion greens finely chopped
2. 1 cup whole wheat flour
3. 1/4 cup gram flour(besan)
4. 1 tbsp sesame seeds
5. 1/2 tbsp turmeric powder
6. 1 tbsp red chilli powder
7. 1 tbsp lemon juice
8. 1 green chilli chopped (optional, I didn't use)
9. 1/4 tbsp sugar
10. Salt to taste
11. 1 tbsp oil to knead dough
12. Oil to apply on thepala
13. Water as needed

Preparation
1. Mix all ingredients (except oil and water) in a big size bowl
2. Knead into soft dough using water as required.
3. Apply 1 tbsp 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


Wednesday, 11 January 2017

Lehsuni Aloo Gobi - Garlic flavored potato and cauliflower main course dish

On a winter evening when you are tired already and looking for simple, quick yet flavorful recipe then this Lehsuni Aloo-Gobi is perfect which can be prepared with basic spices at home.


Ingredients:
1. 1 small sized cauliflower, cleaned and cut into florets
2. 2 Medium size potato, peeled and cut into slightly big cubes
3. 6-7 cloves of garlic
4. 1 inch piece of ginger
5. 1/2 tbsp turmeric powder
6. 1 tbsp red chilli powder
7. 1 tbsp garam masala
8. 3 tbsp oil 
9. 1/2 tbsp jeera
10. 2 tbsp fresh coriander chopped
11. Salt per taste

Preparation:
1. Grind garlic cloves and ginger together to a fine paste. Keep aside
2. Heat oil, add jeera and as it crackles add cauliflower florets and potato.
3. Saute well, cover and cook for few minutes
4. As cauliflower and potato is slightly soft, add ginger-garlic paste and keep sauteing. Do not use water at all
5. Add turmeric powder, red chilli powder, garam masala and make sure ginger-garlic paste and all masala cover cauliflower and potato
6. Add salt, cover and cook till soft
7. Mix chopped coriander and serve hot with hot parathas 

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