Methi and Palak Thepla (Fenugreek leaves and Spinach Paratha)

Back in my school days I remember my friends getting crazy for the mouthewatering and satiating theplas made by my mother. Thepla is a popular gujrati food item and its next to impossible to find any gujrati to not have eaten a thepla :)...The best thing about them is the flour and green ingredients which increase the nutrition value. I tried this recipe for first time and I bet mom would really like them.

Ingredients: Serves: 10 - 12 theplas

1 Cup Bajra flour

2 Cup Wheat flour

3/4 Cup Besan flour (optional)

1 tbsp Fresh fenugreek leaves, chopped
1 tbsp Spinach leaves, chopped (optional)
2 tsp green chili paste
1 tsp red chili powder
1 tsp asafoetida
2 tsp turmeric powder
3/4 Cup fresh yogurt
Salt as per taste
Oil ('mohan') 1 tbsp
Some wheat flour for rolling the dough balls

Method:

1. Mix all the ingredients and knead the dough. Add little water as required.

2. Make 10-12 even balls from the dough and set aside.

3.Take one ball, flatten it in the bowl containing the wheat flour on one side, flip it over and flatten it again.

4. Start rolling it on the block/flat slab with a roller. Rolling should be from inside to out. Roll till we get about 6" diameter disc thepla.

5. Heat the pan and place the thepla on it so that the upper side is now facing the pan.

6. As this side cooks turn quickly to bake other side. Then when other side cooks well put some oil on it, turn and with the help of spatula make sure all sides get cooked and oil spreads to all the sides. You can again turn the thepla and cook the back side.

Tips: Eat with pickle, curd or tea.

Saravanaa Bhavan, Delhi, India

          Folks, if you love south Indian food and if you happen to visit Delhi any time you must visit सरवन भवन (Saravanaa Bhavan). This is a very crowded restaurant in Connaught Circus. On our trip to Nainital via Delhi we went to this restaurant for our breakfast as South Indian dishes are served very quick and we were damn hungry. We ordered an Onion Uttappa and a masala dosa, both, are our favourites.
          In no time we were served with our dishes. I still remember that yummy Uttappa with those crispy and brown onions slices over it........ It was our first outside eating in our trip and we remembered it in our whole tour. I haven't ate that delicious Uttappa before. The orange, green and white chutneys added more to the taste. The serving style was also different. We wanted to order one more but we were already over done and we decided to control our temptations.
          I loved every bit of it and I still wish to visit Sarvana Bhavan again.

Palak - Moong Daal (Spinach and split Green Gram Lentil)

Ingredients: Serves: 4

1 cup split Moong Yellow Daal (Green gram)
1 bunch of spinach chopped
1 medium size tomato chopped
1 medium size onion chopped
1 tsp cumin seeds
1 tbsp finely chopped ginger
2 green chilli slit
2 garlic cloves
2 tbsp butter / ghee
½ tsp turmeric powder
Red chili powder and salt as per taste
Fresh coriander leaves to garnish

Method:

1. Wash and soak the moong daal in water for about an hour.

2. Grind the garlic, green chili, ginger and onion to a fine paste.
Add the turmeric and red chili powders to the paste and mix.

3. Heat the butter /ghee (clarified butter) in a pan and fry the cumin seeds till they splutter. Add the paste and fry till the ghee leaves the sides.

4. Now add tomato and salt. Cook on medium level for about 3 minutes.

5. Add the soaked daal and double the water. Cover and boil on medium level till the daal becomes soft.

6. Add the chopped spinach and simmer for about 3 minutes or till the spinach is cooked.

Garnish with finely chopped fresh coriander leaves.

Tips:

Serve with garama garam Laccha Parathas

Green Pepper and Pomogranate Salad

This combination of hot pepper and naughty pomogranate seeds is one of my favorite salad.The grated coconut and red pomogranate seeds make the salad look attractive. You can always please your guests by having this salad in your meal.

Ingredients:

1 large green pepper finely chopped
1 tbsp grated coconut
1 cup fresh pomogranate seeds
Chopped green chilli as required
Pinch of salt
Pinch of sugar
2 tsp lemon juice

Method:

Mix well all the above ingredients in a salad bowl and keep aside for about half an hour before serving.

Totally Veggie Yam

Yam dishes are salads in Thai cooking. These salads are dressed with spicy sauce.

Ingredients:
50gm baby spinach chopped
1/2 cucumber,finely chopped
2 celery stics,fnely diced
2 carrots,finely diced1 re pepper,seeded and finely died
2 tomatoes seeded and fnely dced
small bnch fresh mint,chopped

For the yam
2 small fresh red chillies,seeded and finely hppd
4 tbsp light soy sauce
3 tbsp lemon juice
1 tsp palm sugar
4 tbsp water
1 garlic finely chopped
1 tbsp vinegar
1/2 cup roasted peanut crush
3 1/2 oz fried tofu, finely chopped
1 tbsp sesame seeds, toasted

Method:

1. Place the watercress or spinach leves, diced cucumber, celery, carrots, red pepper and tomatoes in a serving bowl. Add the chopped mint and toss all the ingredients together using clean hands.

2. To make the yam, put the chopped chillies in a pan and add the soy, lemon juice, sugar and water. Place over a medium heat and stir until te sugar has dissolved.

3. Add the garlic, with the pickling vinegar from the jar, ten mix in the chopped nuts, tofu and toasted sesame seeds.

4. Pour the yam over the vegetables and toss together untill well mixed.

5. Serve immediately.