Food Corner

Mathi Thepla- A Gujarati Recipe
You need:-
4 - Inch fresh peeled ginger root
6 green chili peppers
3 cups wheat flour, some more required for rolling
1 cup of corn flour
Salt as per your taste
2 cups fresh fenugreek leaves, finely chopped
2 tea spoon ground coriander seeds
6 table spoons vegetable oil
2 tea spoon jiggery or brown sugar
1 tea spoon ground turmeric
A pinch of asafetida
1 cup of plain yogurt, blended
How to make:-
Put ginger and chili in a blender and make a fine paste. Take a big bowl, mix both flours in it and also and the salt. Then put coriander leaves, fenugreek leaves, oil, asafetida, jiggery, turmeric powder. Mix all properly. Now make smooth dough with adding blended curd in it smoothly. Cover it and take aside for about 2 to 3 hours. Preheat the tawa in a low flam. Make about 20 balls from the dough. Roll them with pata and belan. Hen put it on tawa. Cook the roti for 2 - 2 minutes on both sides by turn them and them cook hem by pressing it with a cloth till it is fully cooked. Now it is ready serve hot.
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DELICIOUS FOOD
You need:-

4 Cups Sour Curd
8 tea spoon Besan(gram flour)
1 inch Ginger, finely chopped
4 Green chilies, finely chopped
Salt as per Taste
A handful of fresh green Coriander leaves
4 tea spoon Oil
AÂ Pinch of Turmeric powder
1 tea spoon Cinnamon powder
For tadka :-
1/2 tea spoon Cumin seeds
1/2 tea spoon Mustard seeds
Few Curry leaves
A pinch of Asafetida
Preparation:

Blend the curd and mix four cups of water in it. Now add the gram flour, turmeric powder, salt in it then mix it properly. Then make a paste of chili, ginger, cinnamon and green coriander leaves. Now cook the curd mix on a dim flame up to boil and stir constantly. Now put mix the ground paste in it, and boil it again. Now take a separate pan, and heat oil in it. Now put all the above seasonings in it. Fry them till they splutter. Now pour this tadka or seasonings on your guajarati kadhi. Garnish it with green coriander leaves and serve hot with chapattis or with rice.

Instant Khakhra Chat

This is a chat with full of nutrients for your child, because this is healthy and slight spicy which your child should like.

Ingredients:-

22 to 30 khakhras, these will be broken into 4 to 6 pieces which were
covered with some type of toppings.
1 cup of finely chopped onion
2 tea spoon of crushed garlic
8 large tomatoes, in form of puree
1\2 cup of cubed low fat pander
1\2 cup of boiled sweet corn kernels
1\2 cup of boiled green peas
1 cup of chopped tomatoes
2 green chili, finely chopped
2 tea spoon of sugar
2 tea spoon of chili powder
1\2 tea spoon of dried oregano
2 table spoon oil
Salt as to taste
Some green coriander leaves

For the khakhra’s toppings:-
In a pan put the oil and heat it, then add chopped onion and garlic fry until they becomes light pink. Now put the tomato puree in it and cook for minutes, then add 1 chopped tomato, chili, green pea, sweet corn, pander, sugar, red chili powder, and oregano, salt and mix well. Take away from fire.

How to Serve

Break the khakhra in four pieces hen put them on a serving plate, cover them with the topping. Garnish them with chopped green coriander leaves. Serve them without delay. this is a healthy snack.

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 THEPLA A GUJRATI RECIPE

Ingredients:-

2 cup of Wheat Flour
4 finely chopped Green Chilies
2Â tea spoon Red Chili Powder
1 tea spoon Haldi (turmeric)
2 table spoon Ginger & Garlic paste
2 tea spoon Ajwain a pinch of Hing
1 bunch of green Methi Leaves
2 tea spoon Coriander powder
2 tea spoon Cumin Seeds powder
Salt as per taste
Oil as required

Method of making Thepla:-

Take wheat flour in a plane liner bowl. Add all the ingredients in to it mix well now add 2 tea spoon oil in it add green methi leaves and knead it and it will be a soft and smooth dough. Now put it a side for 20 minutes. Now make small size smooth balls of the dough. Then make thin rounds of these balls with the help of wooden pata and belan separately. Cook all the theplas in a heated griddle separately. You should cook the theplas in both side. Cook them with spreading oil on them on one side and then other side. Cook all the theplas same as above. Remove it from griddle when they evenly cooked. Serve hot with green chutney or fresh curd or with fresh butter.

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GUJRATI DISH

40 khakra’s will be made

Cooking time about 40 minutes and Time will be in preparing about 30 minutes

Ingredients:-

Wheat flour -4 cups
Dry leaves of kasuri methi - 2 cup
Or
Finely cut green methi leaves
Ajwaine seeds (carom)- 4 tea spoon
Red chilli powder -1\2 tea spoon
Turmeric powder- 1 tea spoon
Moen for khakra -2 tablespoon oil
Salt as per taste

Method:-

Take wheat flour in a owl put oil in it and mix it properly then add all the ingredients and knead it by pouring little water when it becomes a soft stiff dough. Cover it and put aside for 20 minutes. After 20 minutes, make 40 balls of the soft stiff dough. Make thin circles with the help of wooden pata and belan. Now heat the barbecue in a medium flame and add 2 teaspoon of oil and put the thin circles in it, fry it with pressing it. Be careful it should not puffed, Cook it when these are becoming crispy. These all crispy rounds are known as khakra. Now these are ready to serve. You can serve as desired or as snacks.

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Ingredients:

Rice                                     -1-cup
urad dal                              -1-cup
Yellow moong dal              -1-cup
Sour buttermilk                  -3 cups
chillies crushed fine          -2 green
Ginger grated fine             -1/4 tsp.
Soda bicarb                      -1/2 tsp
Oil                                     -2 tbsp.
Pinches red chilli powder  -2-3
Coriander finely chopped -1/2 tbsp.
Salt to taste

Process:

1.Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
2.The granule must be fully. Mill to a coarse flour in dry chopper or at the flour mill.
3.This flour should be like very fine soji in texture. Store up in hermetic bottle and use as required.
4.Will keep good able to 2 months.
5.To make khaman, take 1-cup flour in a bowl.
6.Add buttermilk, and mix well. Keep- aside for 4-5 hours.
7.melt sodabicarb in the oil. Add to thrash.
8.Mix all ingredients except red chilli powder and coriander.
9.Pour immediately in a 6″ diam. greased plate.
10.Steam over water either in a cooker or steamer.
11.Pierce knife, and check, should come out clean if done.
12.Sprinkle the chilly powder and coriander, steam again for 2-3 minutes.
13.Cut into squares or diamonds and serve hot with coconut chutney.

Making time: 15 minutes including flour grinding and fermenting time
Makes: 12-14 pieces