Bhakhri Pizza ( Finger Foods for Kids ) by Tarla Dalal

Bhakhri Pizza ( Finger Foods for Kids )

by Tarla Dalal

Treat your little ones to ‘thin-crust pizzas’ right at home. Crisp bhakris topped with tangy pizza sauce and toppings make a nice ‘pizza’ like snack. These ‘pizzas’ are small so serve them whole, they are extremely enjoyable.

Preparation Time: 15 mins  

 Cooking Time: 30 mins    

Makes 6 bhakhri pizzas 

Ingredients

For The Pizza Sauce3 tomatoes
1 onion , finely chopped
3 cloves garlic(lehsun) , finely chopped
1 tsp dried oregano
1 1/2 tbsp butter

salt to taste

Other Ingredients1 cup whole wheat flour(gehun ka atta)
2 tbsp oil
saltto taste
1/4 tsp of oil for kneading
6 tbspcrumbled paneer(cottage cheese)

Method 
For the pizza sauce

1. Boil water in a saucepan. Put the tomatoes in the boiling water for 1 minute. Remove and cool them.
2. Peel the tomatoes and finely chop them.
3. Heat the butter in a saucepan. Add the onions and garlic. Fry till they are rown.
4. Add the tomatoes and cook for 7 to 10 minutes.
5. Add the oregano and salt and mix well. Keep aside.

How to proceed

1. Combine all the ingredients in a bowl and knead into a firm dough using enough water (apporx. 4 to 5 tbsp of water). Keep aside for 10 minutes.
2. Knead well again using ¼ tsp of oil.
3. Divide the dough into 6 equal portions and roll out each portion into a 75 mm. (3") diameter circle.
4. Heat a non-stick tava (griddle) and cook each bhakhri on a slow flame till pink spots appear on both the sides.
5. Continue cooking the bhakhri on a slow flame, while pressing with a folded muslin cloth till it turns crisp and brown in colour on both the sides.
6. While on the tava (griddle), spread 2 tbsp of pizza sauce and top a tbsp of paneer evenly over it. Cover it with a lid and cook for 2 minutes.
7. Repeat with the remaining ingredients to make 5 more bhakhri pizzas.
8. Cool slightly and serve immediately.

read more about this recipe click the below link

http://www.tarladalal.com/Bhakhri-Pizza-(-Finger-Foods-for-Kids-)-33622r

Healthy recipe for kids: Vegetable paratha

If you are trying to make your child’s meal more interesting you should try this yummy vegetable paratha. Your kids will get the nutrients with wholesome ingredients found in this healthy paratha.  Carrots make these parathas rich in vitamin A, which is essential for your baby’s eye health. The fenugreek leaves provide the necessary iron and fibre.

Ingredients:

• 1 tbsp chopped fenugreek (methi) leaves
• 1 tbsp grated bottle gourd (doodhi/lauki)
• ½ cup whole wheat flour (gehun ka atta)
• 2 tbsp curd (dahi)
• A pinch of turmeric powder (haldi)
• ¼ tsp cumin seeds (jeera) powder
• Whole wheat flour (gehun ka atta) for rolling
• Salt to taste

Other ingredients:

• 3 tsp ghee for cooking

For serving:

• Fresh curd (dahi)

Method:

• Combine all the ingredients in a deep bowl, mix well and knead into soft dough using enough water.
• Divide the dough into 6 equal portions and roll each portion into 75mm diameter circles using little whole wheat flour for rolling.
• Heat a non-stick tava (griddle), cook each paratha, using ½ tsp of ghee for each paratha, till both sides turn golden brown in colour.
• Serve with curd.

हेल्दी रेसिपी: ऑयल-फ्री भिंडी मसाला

वैसे तो भिंडी मसाला बहुत ही मसालेदार और तेलवाला होता है मगर इस व्यंजन की खासियत यह है कि यह तेल के बिना बनता है। इसके बावजुद यह स्वादिष्ट और हेल्दी होता  है। भिंडी को प्रेशर कुकर में डालने से पहले नॉन-स्टिक कढ़ाई  में भून लें। भूने हुए मसाले का ही इस्तेमाल करें।

पकाने का समय : 20 मिनट

खाना बनाने का समय : 10 मिनट

चार लोगों को परोसा जा सकता है

सामग्री:

20 भिंडी  

इनको पीसकर पेस्ट बना लें

• 1 प्याज़ काटकर भुना हुआ
  
• 2  बड़े चम्मच पीसा हुआ नारियल
•  1 कप बारीक कटे हुए धनिया के पत्ते
•  4 छोटी चम्मच चीनी
•  2 छोटे चम्मच अदरक-मिर्च का पेस्ट
• 1 छोटा चम्मच हल्दी
• 1 बड़ा  चम्मच धनिया-जीरा  पावडर
•  2 छोटे चम्मच गरम मसाला
• 2 छोटे चम्मच तिल
• 2  बड़े चम्मच नींबू का रस
   नमक स्वादानुसार

विधि:

धोकर भिन्डी को सूखाकर लंबा-लंबा चीर लें।

भिंडी को पेस्ट के साथ स्टफ कर लें।

स्टफ्ड भिंडी और बचे हुए मसालों को प्रेशरकुकर में पका लें।

भाप निकल जाने के बाद ही प्रेशरकुकर को खोलें।

मध्यम आंच पर नॉन-स्टिक कढ़ाई को गर्म करें और भिंडी को उसमें डालकर कम आंच पर पाँच-छह मिनट तक पकायें या पूरा पकने तक पकाते रहें।  

गरमागरम परोसें।read more about this recipe click this linkhttp://www.thehealthsite.com/hindi/healthy-recipe-in-hindi-bhindi-masala/

Detox Drink For Cleansing and Weight Loss

Here is a detox drink recipe that can be incorporated into any detox program you’re following, or just enjoyed for their health benefits. - See more at: http://www.shakahariblog.com/detox-drink-for-cleansing-and-weight-loss/#sthash.20PYD53O.dpuf

Pomegranate Pineapple Lemon Juice

Pomegranate is surging and popularity recently, and it’s not surprising to see why. It’s a great detox food, containing more antioxidants than green tea. Green tea has pretty much set the benchmark as far as antioxidants go, so this is pretty impressive. There’s also pineapple in this, so you’re going to get some sweetness and the extra vitamins it contains. The lemon will help rev up your metabolism, and balance out the sweet flavors.

Ingredients

1 cup chopped pineapple
½ cup pomegranate juice
1 ½ cup water
Juice of ½ lemon
1 inch piece of ginger

Instructions

In a blender combine everything except pomegranate juice and blend together to form a smooth consistency and strain through the strainer and set aside.
To pineapple lemon ginger mixtures mix in pomegranate juice.
Enjoy with ice.

- See more at: http://www.shakahariblog.com/detox-drink-for-cleansing-and-weight-loss/#sthash.20PYD53O.dpuf

बेसन की नानखताई बिना ओवन के - Nan Khatai Recipe without Oven

By Nisha Madhulika

 नानखताई हम ओवन में बनाते हैं, बहुत अच्छी नानखताई बनती है, लेकिन यह नानखताई  को गैस पर किसी भारी तले के बर्तन या कुकर में में बना सकते हैं. बिना ओवन के भी यह नानखताई उतनी ही अच्छी बनती है जितनी ओवन में. आज हम बिना ओवन के पैन में बेसन की नानखताई बनायेंगे.

आवश्यक सामग्री - Ingredients 

• बेसन - 1 कप (125 ग्राम)
•  पाउडर चीनी - आधा कप (125 ग्राम)
• देशी घी या वेजिटेबल घी- आधा कप ( 125 ग्राम )
• बेकिंग पाउडर - आधा छोटी चम्मच
• छोटी इलाइची - 4-5
• पिस्ते - 4-5

विधि - How to make nan khatai without oven in pan

छोटी इलाइची को छील कर कूट कर पाउडर बना लीजिये. पिस्ते को पतले पतले बारीक काट लीजिये. घी को पिघला लीजिये.
बेसन और चीनी को मिक्स कर लीजिये, बेकिंग पाउडर और छोटी इलाइची पाउडर डालकर अच्छी तरह मिक्स होने तक मिक्स कर लीजिये. पिघला घी रूम तापमान पर, 2-3 चम्मच प्याली में बचाते हुये, बेसन मिक्स में डालिये और हाथ से अच्छी तरह मिलाते हुये नरम गुथा हुआ आटा जैसा होने तक तैयार कर लीजिये, आटा अच्छी तरह गुथ गया है तो उसमें बचा हुआ घी मत मिलाइये.
भारी और समतल तले का बर्तन गैस पर रखिये, 300 - 400 ग्राम नमक डाल कर तले में एक जैसा फैला लीजिये, बीच में एक जाली स्टेन्ड रख दीजिये जिसके ऊपर नानखताई की प्लेट रखेंगे, और धीमी गैस पर बर्तन को ढककर गरम होने दीजिये, जब तक बर्तन गर्म होता है, तब तक नानखताई बनाकर प्लेट में लागा लीजिये.


प्लेट में घी डालकर चारों ओर लगाकर चिकना कीजिये. डोह से थोड़ा सा डोह निकाल कर दोनों हाथों से गोल कीजिये, गोले को एक हथेली पर रखकर दूसरी हथेली से हल्का सा दबा कर चपटा कर दीजिये, और ट्रे में रखिये, इसी तरह से सारी नानखताई बना कर ट्रे में थोड़ी थोड़ी दूर पर लगा लीजिये. ट्रे या प्लेट के भरने पर प्लेट को जो बर्तन गैस पर अब गरम हो चुका उसमें जाली स्टेन्ड के ऊपर रख दीजिये, बर्तन को ऊपर से अच्छी तरह ढक दीजिये.

धीमी गैस पर नानखताई को 15 मिनिट तक बेक होने दीजिये, 15 मिनिट बाद नानखताई को चैक कीजिये, नानखताई अच्छी तरह फूल गई है, और नीचे की ओर से हल्की सी ब्राउन हो गई है तब वह बेक हो गई है, अगर वह बिलकुल भी नीचे की ओर से ब्राउन नहीं हुई है तब उसे और 3-4 मिनिट के लिये धीमी गैस पर और बेक होने दीजिये. अब नानखताई को चैक कीजिये, नानखताई बेक होकर तैयार हो गई है, नानखताई को बेक होने में 15-20 मिनिट लग जाते हैं.
नानखताई ठंडी होने के बाद प्लेट से निकाल कर किसी प्याले या दूसरी प्लेट में रख लीजिये, बहुत स्वादिष्ट और अच्छी नानखताई बनकर तैयार है. नानखताई पूरी तरह ठंडी होने के बाद, एअर टाइट कन्टेनर में भर कर रख लीजिये और 2 माह से भी अधिक दिनों तक रख कर खाते रहिये.

सुझाव:
नानखताई को बेसन से , बेसन और मैदा मिलाकर, बेसन और सूजी मिलाकर, बेसन, मैदा और सूजी मिलाकर या अकेले मैदा से, मैदा और सूजी मिलाकर अपने पसन्द के अनुसार बनाया जा सकता है.
गुंथे हुये आटे में अगर थोड़ा घी अधिक है तो नानखताई, फूलने के वजाय चपती पतली सी बनेगी, थोड़ा बेसन मिलाकर गुंथे हुये आटे को सही किया जा सकता है.
अगर गुंथे हुये आटे में घी मात्रा थोड़ी कम है तब नानखताई में क्रेक आ जाते हैं तो थोड़ा सा घी मिलाकर गुंथे हुये आटे को ठीक किया जा सकता है.

Read more about this recipe click this link
http://nishamadhulika.com/850-nankhatati-recipe-without-ove.html

Rice and Moong Dal Idli by Tarla Dalal

 Rice and Moong Dal Idli  by Tarla Dalal 

 

Rice and Moong Dal Idli is a variant of the most popular South Indian snack, Idli, which is traditionally made with rice and urad dal. The well-tested proportions of rice and green moong dal used in this recipe result in a pleasant texture, taste and colour, which will be loved by all your family members. It is a nutritious, protein-rich idli, further enhanced with vitamin-rich vegetables.

Soaking time:  5 to 6 hours
Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 16 idlis

Ingredients

1/2 cup rice (chawal)
1/2 cup green moong dal (split green gram)
1/4 tsp fenugreek (methi) seeds (optional)
1/2 cup grated carrot
1/2 cup finely chopped spring onion whites and greens
salt to taste
1 tsp fruit salt

For Serving

nutritious green chutney

Method

1. Soak the rice, moong dal and fenugreek seeds in a deep bowl with enough water for 5 to 6 hours.
2. Drain and blend in a mixer to a smooth paste using little water.
3. Transfer the mixture into a bowl, add the carrots, spring onion whites and greens and salt and mix well.
4. Just before steaming, add the fruit salt to the batter and pour 2 tsp of water over it.
5. When the bubbles form, mix gently.
6. Put a little batter into each greased idli mould and steam in a steamer for 10 minutes or till the idlis are cooked.
7. Cool slightly, demould and serve immediately with nutritious green chutney.

Handy tip:

1. The idli is done when a toothpick or a knife inserted in its center comes out clean.

Read more about this recipe click this link

http://www.tarladalal.com/Rice-and-Moong-Dal-Idli-4665r 

NAAN (WITHOUT YEAST) RECIPE WITH ALOO GOBI

NAAN (WITHOUT YEAST) RECIPE WITH ALOO GOBI 

By Rak's Kitchen

 19

The first time when I tried making naan at home,I took the recipe from a cookbook and it had yeast in it.My hubby does not liked the smell of yeast,me neither. May be I dint knew the right way of using it(but I used an active one,that's for sure!)
The next time,almost after 2 years,I tried out the same recipe,omitting the yeast part. It came out quite good! I thought of sharing with you all!

Aloo gobi I tried after I got the recipe from my friend S.It tastes great with this Naan.
(Pictures Updated)

Aloo gobi recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 15 mins    |  Serves: 2

Ingredients

Potato	2 nos.
cauliflower	15 bit size florets
Onion	1 no.
Tomato	1 no. medium
redchilli powder	1 tsp
Turmeric	1/4 tsp
Jeera	1 tsp
Coriander leaves	2 tbsp Chopped
Oil/Ghee	1 1/2 tblsp
Salt	as needed

Method:

1. Microwave potatoes in high for 2 minutes,and peel off the skin and cube it and keep aside.( potatoes should be only 3/4 th cooked) Parboil cauliflower in salt added water and drain the water and keep aside. Cut onion length wise and cube the tomatoes.
2. Heat kadai and add oil/ghee and when hot splutter cumin.Add onion and fry till transparent,add the tomatoes,red chilli and turmeric powders and fry for a minute.

3. Then add the potato,cauliflower,coriander leaves and sprinkle salt and little water and mix well.Cook covered till the cauliflower and potato becomes soft but not gooey and absorbs the masla.(mix in between once/twice)By this time,the tomatoes would have given a coat to the aloo and gobi. Transfer to the serving bowl and garnish with coriander leaves.

Transfer to the serving bowl and garnish with coriander leaves.

Naan without yeast recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 3 Hr    |  Cook time: 15 mins    |  Makes: 6

Ingredients

Maida/All pupose flour	2 cups
Fresh thick curds	1/2 cup
Milk,warm	1/2 cup
Sugar	1/2 tsp
Salt	1 tsp
Baking powder	3/4 tsp
Cooking soda	3/4 tsp
Melted Ghee/Butter	4 tsps

Method:

1. Sieve maida with baking powder and cooking soda for 3 times.( to ensure even mixing) take the seived flour in a bowl and make a dent in the centre. Pour milk,curd,salt,sugar in that dent.

2. Mix well after a minute,gather the flour with your finger tips and dont knead hard.Keep aside covered for 2-3 hours. (U can keep upto 7-8 hours)Knead the dough softly at the time of making and make even sized balls.The size should be larger than our chapatti making ball.

3. Dust the rolling platform generously with maida and roll it and pull one edge to make a tear shape.( I could not get that shape this time properly ) Apply water on top of naan and turn over it to the hot tawa so that the water applied part sticks to the pan.

4. Cook covered in medium flame and after a minute if u open,u could see it has puffed up.Now turn the pan upside down and cook the otherside on direct flame till the other side becomes light golden in colour.If u r not comfortable in this u can simply take and put the nan in direct flame as u do for roties ,otherwise also u can turn over it in tawa itself and cook.Its your choice.But cooking in direct flame sure gives a good finish to the naan. Apply butter/ghee over both sides and serve hot.! I served with aloo gobi It is coming very very soft and please do try it and tell me how it came!!!

Read more about
this recipe click this link
http://www.rakskitchen.net/2009/04/naan-without-yeast-with-aloo-gobi.html

पनीर कुल्चा - Paneer Kulcha ( Rotis and Subzis) तरला दलाल द्वारा

पनीर कुल्चा - Paneer Kulcha ( Rotis and Subzis)

तरला दलाल  द्वारा

कुलचा एक पारंपरिक व्यंजन है जिसे मैदा और दही से बनाया गया है। दही इस कुलचे में स्वादिष्ट खट्टापन प्रदान करता है। यहाँ कुलचे को स्वादिष्ट तीखे पनीर मिश्रण से भरकर बनाया गया है। यह सुझाव दिया जाता है कि आटे को फूलने के लिए कम से कम 2 घंटे तक गीले सूती कपड़े से ढ़क कर रखा जाये। ऐसा करने से कुलचे फूले हुए बनेंगे।

तैयारी का समय: 15 मिनट
पकाने का समय: 20 मिनट
10 कुल्चे के लिये

सामग्री

कुलचा के आटे के लिए1 1/4 कप मैदा
4 टेबल-स्पून दही
नमक सवादअनुसार

मिलाकर भरवां मिश्रण बनाने के लिए3/4कप कसा हुआ पनीर
1/4 कप बारीक कटा हुआ प्याज़
2 टी-स्पून बारीक कटी हुई हरी मिर्च
1/2 टी-स्पून कसा हुआ अदरक
1/4 टी-स्पून हल्दी पाउडर
एक चुटकी गरम मसाला
नमक स्वादअनुसार

अन्य सामग्री मैदा , डस्ट करने के लिए
घी , ब्रश और पकाने के लिए

विधि
कुलचा के आटे के लिए

1. आटे और नमक को एक बाउल में एक साथ छान लें। दही डालकर, थोड़े गुनगुने पानी का प्रयोग कर नरम आटा गूँथ लें।
2. गीले सूती कपड़े से ढ़ककर, २-३ घंटे कले लिए एक तरफ रख दें।

आगे बढ़ने की विधी

1. भरवां मिश्रण को 10 बराबर भाग में बाँटकर एक तरफ रख दें।
2. आटे को 10 बराबर भाग में बाँटकर, प्रत्येक भाग को थोड़े सूखे आटे का प्रयोग कर छोटे गोल आकार में बेल लें।
3. गोले के बीच में भरवां मिश्रण के एक भाग को रखें। किनारों को साथ लाकर अच्छी तरह बंद कर लें।
4. थोड़े सूखे मैदा का प्रयोग कर, दुबारा ७५ मिमी (3") व्यास के गोल आकार में बेल लें।
5. कुलचा को घी से हलका चूपड़ लें और गरम तवे पर, दोनो तरफ सुनहरे दाग पड़ने तक पका लें।
6. विधी क्रमांक 3 से 4 को दोहराकर 9 और कुलंचे बनायें।
7. थोड़ा घी लगाकर गरमा गरम परोसें।

Read more about this recipe click this link 

http://www.tarladalal.com/paneer-kulcha-%28--rotis-and-subzis%29-hindi-38886r 

 

Oats Milkshake-Oats Dates Almond Milkshake Recipe

Oats Milkshake-Oats Dates Almond Milkshake Recipe 

 

Oats Milkshake Recipe
Cook time - under 5 mins

Serves -1

 Ingredients needed 

Oats - 2 tbsp
Dates - 3
Almonds blanched - 3-4
Jaggery/sugar/ honey - 2 tsp (I used powdered jaggery)
Milk -3/4 cup

Preparation 

Soak almonds in boiling water and peel the skin.

Method 

Cook oats in 1/2 cup of water and allow it to cool.

Blend almonds, dates in little milk first, then add cooked oats, jaggery, rest of the milk and blend for a few more seconds.

Pour into tall glass and serve chilled.

Yummy oats milkshake is ready.

Read more this recipe click this link

http://www.padhuskitchen.com/2012/10/oats-milkshake-oats-dates-almond.html

Oats Vegetable Porridge Recipe-Oats Recipes

Oats Vegetable Porridge Recipe-Oats Recipes 

 

Oats Vegetable Porridge Recipe
By Padhu Sankar

Prep time - under 10 mins
Cook time -under 10 mins
Serves -1

Ingredients needed

Oats - 2 1/2 tbsp (I used Quaker's oats)

Mixed vegetables - 1/2 cup (carrot, beans, cabbage)

Salt and Pepper powder to taste

Preparation

Chop all the vegetables into small pieces.

Method

Take a cup of water in a pan, add oats to it and bring it to boil.

Once it starts boiling, simmer and cook stirring from time to time so that it does not stick to the bottom of the pan. Cook in low flame until it thickens and the oats becomes soft.

In a another pan, cook the vegetables with less water adding needed salt. Once the vegetables are half cooked, add it to the cooked oats mixture. Do not over cook the vegetables.The vegetables should retain their crunchiness.

Cook both together for 2 minutes, add salt and pepper to tastes and switch off the flame.(since we have added salt to the vegetables, add less salt)

Easy, simple, healthy and filling breakfast is ready in a few minutes time.

 Read more this recipe click this link

http://www.padhuskitchen.com/2012/08/oats-with-vegetables-oats-vegetable.html

Moong Dal and Paneer Phudina Chila by Tarla Dalal

 Moong Dal and Paneer Phudina Chila  by Tarla Dalal

Chock-full of nutrients and abundant in flavour too, the Moong Dal and Paneer Phudina Chila is a wonderful snack to have any time of the day, whether for breakfast, supper or as a tea-time treat for a sudden guest. Ready in minutes, this flavourful chila features an exciting stuffing of mint-tinged paneer.

Preparation Time: 5 mins
Cooking Time: 8 mins
Makes 4 chilas

Ingredients

1/2 cup yellow moong dal (split yellow gram) , soaked for 4 hours
1/2 tsp ginger-green chilli paste
1/4 tsp asafoetida (hing)
1/2 tsp sugar
salt to taste

To Be Mixed Into A Topping

1/2 cup crumbled paneer (cottage cheese)
1/4 cup finely chopped mint leaves (phudina)
1/2 tsp finely chopped green chillies
1/2 tsp chaat masala
salt to taste

Other Ingredients

oil for greasing and cooking

For Serving

green chutney
tomato ketchup

Method

1. Divide the topping into 4 equal portions and keep aside.
2. Drain the soaked moong dal, add ½ cup of water and blend in a mixer till smooth.
3. Transfer the mixture into a bowl, add the ginger-green chilli paste, asafoetida, sugar and salt and mix well.
4. Divide the batter into 4 equal portions and keep aside.
5. Heat a non-stick tava (griddle), grease with a little oil, pour a portion of the batter on the tava and spread it evenly to make a 125 mm. (5") diameter round.
6. Spread a portion of the topping evenly over it and press it gently so the topping sticks to the chila.
7. Cook, using a little oil, till it turns golden brown in colour from both the sides.
8. Repeat steps 5 to 7 to make 3 more chilas.
9. Serve immediately with green chutney and tomato ketchup.

 Read more about this recipe click this link

http://www.tarladalal.com/Moong-Dal-and-Paneer-Phudina-Chila-2870r

Medu Vada ( South Indian Recipe) by Tarla Dalal

Medu Vada ( South Indian Recipe)  by Tarla Dalal 

 

Soaking Time:  2 hours.
Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 8 medu vadas.

Ingredients

1 cup urad dal (split black lentils)
3 green chillies , roughly chopped
3 to 4 peppercorns (kalimirch)
8 to 10 curry leaves (kadi patta)
1 tsp ginger (adrak)
salt to taste
coconut oil or any other refined for deep-frying
fried coconut chutney for serving
sambhar for serving

Method

1. Clean, wash and soak the urad dal in enough water for atleast 2 hours.
2. Drain, add the green chillies, pepper, curry leaves and ginger and blend in a mixer to a smooth batter, adding little water.
3. Add the salt and mix well and divide the mixture into 8 equal portions. Keep aside.
4. Wet your hand.
   
5. Take a portion of the mixture in your hand.
   
6. Make a hole in the centre with your thumb.
   
7. Heat oil in a kadhai, upturn your hand and drop the wada in oil.
   
8. Deep fry the wada till both sides turn golden brown in colour.
9. Repeat with the remaining batter to make 7 more medu wadas.
10. Drain on absorbent paper. Serve hot with fried coconut chutney and sambhar.

Read more about this recipe click this link

http://www.tarladalal.com/Medu-Vada-%28-South-Indian-Recipe%29-32683r

 

Karela Theplas by Tarla Dalal

Karela Theplas  by Tarla Dalal 

 

The first thing we all can think about karelas is their bitterness. But karela is extremely beneficial for diabetics and one can enjoy it more if you acquire the taste for it. This innovative recipe makes use of the peels of the karela which we usually throw away. Wash and chop the peels into small pieces before adding it to the dough.

Preparation Time: 5 mins
Cooking Time: 15 mins
Makes 10 theplas

Ingredients

1 cup whole wheat flour (gehun ka atta)
1/4 cup bajra (black millet) flour
1/2 cup bitter gourd (karela) peels , finely chopped
1/2 tsp finely chopped garlic (lehsun)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tbsp chopped coriander (dhania)
salt to taste

Other Ingredients oil for cooking

Method

1. Combine all the ingredients in a bowl and knead into a firm dough using enough water and knead well.
2. Divide the dough into 10 equal parts and roll each portion into a circle of approx. 125 mm. (5") diameter.
3. Cook each thepla using a little oil on a non-stick pan till both sides turn golden brown in colour.
4. Serve hot.

 Read more about this recipe click this link

http://www.tarladalal.com/Karela-Theplas-4208r

 

Hariyali Dalia by Tarla Dalal

 Hariyali Dalia by Tarla Dalal

 

 

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings

Ingredients

1 cup broken wheat (dalia) , washed and drained
1/2 cup finely chopped mint leaves (phudina)
1/2 cup finely chopped coriander (dhania)
1/2 cup finely chopped dill leaves (shepu / suva bhaji)
1 1/2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tbsp finely chopped green chillies
salt to taste

Method

1. Heat the oil in a pressure cooker and add the mustard seeds.
2. When the seeds crackle, add green chillies and sauté on a medium flame for a few seconds.
3. Add the broken wheat and sauté on a medium flame for 2 to 3 minutes, while stirring continuously.
4. Add 3 cups of hot water, mint leaves, coriander, dill leaves and salt, mix well and pressure cook for 3 whistles.
5. Allow the steam to escape before opening the lid.
6. Serve immediately.

 Read more about this recipe click this link  http://www.tarladalal.com/Hariyali-Dalia-38997r