06
Jun 20

Jowar/ white millet Roti (Indian Sorghum bread)

  • Servings: 2-3
  • Kneading time: 7 minutes.
  • Rolling time: 2 minutes (each).
  • Cooking time: 3-4 minutes (each).
  • Total time: 13 minutes.

Jowar/ white millet Roti (Indian Sorghum) is  one of the India’s and Africa’s ancient food grain, an important millet used as food not only in India but worldwide; one can eat this on daily basis, power house of essential nutrients and good amount of fiber too, it prevents problem like gas, constipation and overweight.

Nowadays it is cultivated not only in India, Nepal and Africa but worldwide due to high demand for sorghum (Jowar). ‘Jowar Roti/ Bhakhari’ is more popular in Indian states like Maharashtra, Rajasthan, and Gujarat.

So, if you wish to manage your weight in this summer go with this recipe, which has cooling properties too…

Ingredients:

  • Jowar (sorghum) flour: 2 cup
  • Jowar flour/wheat flour: ¼ cup (for rolling)
  • Salt: 1 teaspoon (as per taste)
  • Hot water: 2 cups

Preparation:

  1. Take a wide vessel; put flour and salt, mix well. Knead the mixture with help of hot water by putting it in small quantity. Knead the dough about 4-5 minutes; you can knead this in food processor too.

Method:

  1. Divide the dough into 4-5 parts with wet hand; here I made Roti with wet palm (without using rolling pin) on kitchen chopping board (you can use cooking sheet) as shown in the photo. It will be approximately twice thicker than normal chapatti.
  2. Put prepared ball over the 1 tablespoon of flour on the chopping board; flatten the bread slowly in a circular motion.
  3. Another way to make Roti with both hands with dampen palm, pat each ball between dampened palms to make a Roti of medium thickness but it requires lot of practice.
  4. Take a tawa (griddle), when it becomes hot (a bit hotter); Place the rolled Roti on this. Cook for a minute till it changes the color (should be ¼ cooked), Turn the other side and cook it (this should be little more cooked than the 1st side), brown spot should be visible.
  5. Now turn the side of Roti on the tawa or you can roast Roti directly on the flame (hold the Roti with tongue and keep the Roti on flame from 1st side) turn and roast all around as per your taste.
  6. Now “Jowar/ white millet Roti (Indian Sorghum bread)”, is ready, smear ghee/butter to keep them soft, ghee enhanced the taste and flavor also. It can be served with Baigan Bhurta, avocado salsa and/or garlic chutney.
Jowar/ white millet Roti
Ingredients
put flour and salt
Knead the mixture with help of hot water
Knead the dough
dough
prepared ball
prepared ball over the flour
flatten the bread slowly
flatten the bread slowly in a circular motion.
flatten the bread slowly in a circular motion.
Place the rolled Roti
Turn the other side
Turn the other side
turn and roast all around
Jowar/ white millet Roti
Jowar/ white millet Roti
Jowar/ white millet Roti
Jowar/ white millet Roti
Jowar/ white millet Roti

28
Jan 20

Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)

At least once in a week I use to cook either mix vegetable or mix vegetable stuffed capsicum; both are very healthy version and easy to cook. Make stuffing according to your taste or vegetable available in your refrigerator. Here I used carrot, potato, zucchini and peas. You can prepare this with or without onion and garlic. I still have taste lingering on my palate because capsicum is one of my favorite.

Ingredients:

  • Capsicum: 4-6 no.
  • Potato: 1 no.
  • Carrot: 1 no.
  • Zucchini: ¼ pieces
  • Ginger: 1” pieces
  • Peas: 100 gm.
  • Mustard oil /cooking oil: 2 tablespoon
  • Coriander leaves: 2 tablespoon (chopped)
  • Cumin: half teaspoon
  • Chili powder: ¼ teaspoon
  • Garam masala powder: ¼ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Salt: half teaspoon

Preparation:

  1. Slit capsicum and scoop out seeds from capsicum, keep aside.
  2. Chop onion, potato, carrot, zucchini and ginger into very small pieces. Keep aside.

Method:

To prepare stuffing:

  1. Take fry pan, put oil and heat, when it smokes add cumin; add ginger stir fry  on low flame for few seconds add  chopped potato continue to fry on medium flame for couple of minutes add carrot and zucchini .
  2. Stir fry for couple of minutes add peas, salt and dry masala; lower the flame and cover it. Wait till vegetables are done about 3 to 5 minutes (stir in between to avoid sticking into the bottom), Keep aside.

To prepare stuffed capsicum:

  1. Take capsicum and stuff fully with stuffing, arrange these into microwave bowl; add butter over the capsicum, microwave them for about 4-5 minutes. (You may use OTG tray/fry pan until it is done).
  2. Yummy ‘Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)’ is ready, Serve hot.
Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)
Ingredients
add cumin
add chopped potato
add carrot
add peas
add peas, salt and dry masala
Slit capsicum and stuffing
capsicum stuffed fully with stuffing
add butter over the capsicum
Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)
Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)

16
Jan 20

Green Fresh Methy Fritters (Methy Saag Muthiya)

I made this recipe with evening tea while hosting a tea party; dining room atmosphere got charged, each and everyone liked the recipe and exclaimed, wow awesome. The recipe is nothing but a fritters (Methy Saag Pakoda) variation of Gujarati dish ‘Muthiya’.

Ingredient:

  • Green Fresh Methy: 150-200 gm.
  • Green chili: 1-2 no.
  • Ginger: 1”piece
  • Salt: 1 teaspoon (as per taste)
  • Turmeric powder: 1 pinch
  • Ajwain (carom seeds): half teaspoon
  • Kalongi/Mangraella (Nigella sativa): half teaspoon
  • Fennel seeds: ¼ teaspoon
  • Besan (gram flour): ½ cup
  • Makki ka Aata (corn meal): ½ cup
  • Asafoetida: 1 pinch
  • Baking soda: 1 pinch
  • Mustard oil/ cooking oil: for deep fry

Preparation:

  1. Chop the Methy Saag, ginger and green chili into fine pieces and put in a bowl; add all ingredients. Mix and mash all adding water in small quantity if required.
  2. Mash properly (more you mash better it is) make dough like Roti-dough.
  3. Make 6-8 balls out of the dough as per your desired size, put the ball in your fist and make the impression of your fingers, just like you close your fist, see as given in photo…

Method:

  1. Deep fries the pakoda:
  2. Take a fry pan, heat oil in it; let oil to smoke. Pour a bit of dough into the oil.
  3. If comes up, it means right temperature of oil otherwise wait for a while and test again.
  4. After getting right temperature of oil, deep fry till it becomes golden brown on both sides.
  5. Green Fresh Methy Fritters (Methy Saag Muthiya) is ready to serve.
  6. Serve hot with Sauth, Green chutney or ketchup.
Green Fresh Methy Fritters (Methy Saag Muthiya)
Green Fresh Methy Fritters (Methy Saag Muthiya)
Ingredient
add all ingredients
put the ball in your fist
make the impression of your fingers
just like you close your fist
Deep fries these pakoda
Deep fries these pakoda
Deep fries these pakoda
Deep fries these pakoda
Deep fries these pakoda
Deep fries these pakoda
Green Fresh Methy Fritters (Methy Saag Muthiya)
Green Fresh Methy Fritters (Methy Saag Muthiya)
Green Fresh Methy Fritters (Methy Saag Muthiya)

27
Jan 16

Spring onion thepla (Gujarati dish)

  • Servings: 4
  • Preparation time: 10 minutes.
  • Rolling time: 1 minutes(each).
  • Cooking time: 2 minutes(each).
  • Total time: 13 minutes.

It is a popular Gujarati food, very tasty, and healthy. You will definitely like this mouth watering soft- soft Thepla. Make this recipe for travel time home made recipe, you can store this for 2-3 days at normal temperature.

Just roll with fruit jam or ketchup, children grab this and eat this while playing and moving here and there. You may use this for your children’s Tiffin (lunch box), serve with mango pickle.

You prepare it on the occasion of children’s birthday or kitty party.

Very good idea to serve as main course meal or as a breakfast.

Ingredients:

  • Aata (wheat flour): 2 cup
  • Ghee: 2 tablespoon (for moin that is put it into dough itself).
  • Onion seed (Kalongi): half teaspoon
  • Ajwaine (carom seed): half teaspoon
  • Fenugreek seed: 1 teaspoon (optional)
  • Chili powder: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Spring onion: 1 cup (chopped)
  • Curd: 1 cup
  • Salt: 1 teaspoon.
  • Ghee/cooking oil: 100 gm (to be used during roasting Thepla).

Preparation:

For making dough:

  1. Chop spring onion into fine pieces. Keep aside.
  2. Grind fenugreek seed, keep aside.
  3. Take a wide vessel; put Aata, 2 tablespoon ghee, onion seed, Ajwain, Kalongi, chili powder, turmeric powder, ground fenugreek seed and salt. Mix well by rubbing between palms.
  4. Add spring onion, mix properly.
  5. Add curd in small quantity and knead them, if required, put small amount of water till the dough becomes soft (dough can be made in food processor also)
  6. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 12-14 parts and make lemon size balls; roll this ball into the wheat flour, now press this ball slightly with the help of palm.
  2. Roll the ball with the help of rolling pin till it reaches to 6 inch diameter size circle, raw Thepla is ready.
  3. Take a Tawa (griddle), when it becomes hot; reduce the flame to medium flame, place the rolled Thepla on this.
  4.  Cook for few minutes till it changes the color; turn the other side and cook it by pressing gently by spatula, apply some ghee and turn it.
  5. Cook both sides by applying ghee as well as pressing it lightly.
  6. Serve directly to the plate; serve with green coriander butter milk and mango pickle.
  7. Healthy Spring onion Thepla is ready to serve.

    Spring onion thepla (Guajarati dish)

    Spring onion Thepla (Gujarati dish)

    Spring onion thepla (Guajarati dish)

    Spring onion Thepla (Gujarati dish)

    Ingredients

    Ingredients

    The dough can be made in food processor

    The dough can be made in food processor

    The dough can be made in food processor

    The dough can be made in food processor

    Roll this ball ,raw thepla

    Roll this ball ,raw Thepla

    raw thepla

    raw Thepla

    raw thepla

    raw Thepla

    Roll this ball ,raw thepla

    Roll this ball ,raw Thepla

    Place the rolled thepla

    Place the rolled Thepla

    Turn the other side

    Turn the other side

    Apply some ghee

    Apply some ghee

    cooked and raw thepla

    cooked and raw Thepla

    Apply some ghee

    Apply some ghee

    Spring onion thepla (Guajarati dish)

    Spring onion Thepla (Gujarati dish)

    Spring onion thepla (Guajarati dish)

    Spring onion Thepla (Gujarati dish)