Sunday, 28 June 2015

Methi Mathari - Salty Methi crackers

I was looking for something to munch of with the evening tea and also something which I can make over weekend and store for week to satisfy that evening hunger pangs.
So I turned up to this methi mathari which makes it perfect companion for the tea. What else, you can much it just like that anytime.

1. 2 cups maida
2. 2 tbsp kasuri methi
3. 1 tbsp cumin seeds
4. 2 tbsp hot oil
5. Salt to taste
6. Oil for deep frying

1. Mix maida, kasuri methi, cumin seeds and salt in a bowl
2. Add 2 tbsp very hot oil and mix well with a help of spoon
3. Using lukewarm water little at a time, knead into a stiff dough. Set aside for 10-15 mins
4. Divide the dough into equal parts and roll into circle. Keep the thikness approx 2mm
Using cookie cutter cut into small circles. Prick with fork on each small poori.
5. Deep fry on slow flame till golden brown and crisp
Cool and store in airtight container. Enjoy with a hot cup of tea

Wednesday, 17 June 2015

Sprouts Dhokala - Lunch box series

Well so schools are started and so is our extra busy schedule. But whatever may be a situation, as a mom you must be always striving to go that extra mile to give your child/children the healthy food. And specially when it comes to lunch box, your options start shrinking, as many other factors come into play..
it has to be healthy, 
quick and easy to make, 
your child should like it or develop test to it easily, 
can be eaten at room temperature, 
long lasting at least till afternoon-evenings as you never know when your little wonder falls in love with it and decides to munch on without understanding the life span of the food

So here I am starting with my lunch box/tiffen box/snack box series which I hope will help with more choices to make from when you pack food for your child/children. Well the recipes I share here in fact will go in your spouse's or your own box also..

Here comes the first one, Sprout Dhokala

This is the Dhokala just out of steamer before going in the box.

1. 1 cup sprouted moong
2. 1/2 cup finely fresh coriander
3. 1 green chillies (adjust or avoid completely based on how your child accepts spices)

4. 1/2 inch piece of ginger
5. 2 tbsp besan
6. 1 tbsp Eno fruit salt
7. 2 tbsp oil
8. 1/2 tbsp sugar
9. Salt to taste
For seasoning (Optional)

1. 1 tbsp sesame seeds
2. Pinch on hing
3. Few curry leaves 

1. Mix sprouted moong, coriander leaves, green chilli, ginger and grind in a mixer using a little water to a smooth paste.
2. Take the mix in bowl, add salt, 1 tbsp oil, besan and mix well. Use water to make a batter of pouring consistency.
3. Grease a thali with oil and keep aside
4. Add Eno to the moong mixture and mix gently. Pour in greased thali
5. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Cool for a min and give cuts in desired shape
6. In a small kadhai, heat remaining oil, sesame seeds, hing and curry leaves and pour the seasoning on Dhokala 

Pack with green or sweet chutney or tomato ketchup. If you are packing chutney, make sure it is of thick consistency so that it does not leak out of the box. Else safer option is tomato ketchup!!

Saturday, 13 June 2015

Daliya Khichadi - Broken wheat khichadi

Daliya or broken wheat is another super food which is high is nutrition and fiber. You can make this yummy daliya khichadi on any lazy day for dinner or lunch. Just a dollop of Ghee and you are ready to enjoy the steamy khichadi.

1. 1 cup Daliya
2. 1/3 cup yellow Moong daal
3. 1/2 cup carrot cut into cubes
4. 1/2 cup green peas
5. 1/2 inch piece of ginger finely chopped
6. 2-3 cloves of garlic, finely chopped
7. 2 tbsp fresh coriander finely chopped
8. 1/2 tbsp. turmeric powder
9. 1 tbsp red chilli powder
10. 1/2 tbsp garam masala
11. 1/2 tsp mustard seeds
12. 1/2 tsp cumin seeds
13. Salt to taste
14. 2 tbsp oil

1. Roast the Daliya till it becomes slightly brown. Keep aside
2. Wash moong daal and keep aside
3. Heat oil in pressure cooker, add mustard seeds, cumin seeds
4. Add carrot. Green peas, ginger, garlic cloves and fry for few mins
5. Add turmeric powder, red chilli powder, garam masala and fry for another 2-3 mins
6. Add daliya, moong daal and mix well
7. Add 3-3.5 cups water, salt and mix well
8. Pressure cook for 3 whistle.
9. As pressure releases, serve hot garnished with coriander and ghee 

Methi Muthiya

So the monsoon is here and you are craving to eat something chat-pata-tempting..why settle for that Bhajji is another chat-pata snack or rather Gujarati farsan for you to relish with a cup of hot tea on a rainy evening!
Try this methi muthiya and I am sure it will not let you down!!

1. 2 bowl Freshly chopped Methi leaves 
2. 2 cup gram flour 
3. 2-3 tbsp whole wheat flour 
4. 2 tbsp red chilli powder 
5. 1 tsp. turmeric powder 
6. Salt per taste 
7. 1 tap sugar 
8. 1 tbsp sour curd 
9. 1 tbsp green chilli-ginger paste (optional) 
10. Oil for frying 

1. Mix all the ingredients except oil in a bowl
2. Using little water at a time make a stiff dough
3. Divide the dough into euqal parts and make sall oval shape Muthiya with help of your palms and keep aside
4. Heat a pan and deep fry Muthiya on medium flame till golden brown on all sides 
5. Alternatively you can steam the Muthiya before frying for 10-12 mins in a steamer and then fry
6. Drain on absorbent paper. Your Methi Muthiya are ready to be served
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