I have no introduction to this again because I just made it with ingredients on whatever my eyes well :), But
as it was taken very well at home, I am going to keep this recipe.., so I decided to post in my blog.
Anything I bake or cook I make everybody eat it sometimes I get more scape goats like my dear friends and  ask each one of them about their opinion.  After their approval I blog it, exactly my kids say blog it mum we like it.., so what else I need.., as they are my inspiration and my tasters and of course their opinion matters very much.

JOWAR, CORN MEAL, GRAM FLOUR AND METHI THEPLA


INGREDIENTS:
1 and 1/2 cup Jowar flour
1 Cup Corn Meal
1 Cup Gram Flour
1/4 Cup Atta Flour
1 Bunch Methi (Fenugreek Leaves)
1 tsp Coriander powder
1 tsp Cumin Powder
1/2 tsp Garam Masala
1/2 tbsp Chilli powder
1/2 tsp powdered Ajwain
1 AND 1/2 tsp Salt
Water as needed
Rice flour to pat and roll the dough for making Thepla.

MY TIPS:
First thing I would like to tell you take these as Guide lines and make these theplas as you want it to your taste, Increase or Decrease the Masala powders as you like, If you do not want to use them you can omit them too.., Salt use it as required. The dough has to be of chapati dough consistency so add water in the same way, If you don't get Fenugreek leaves you can omit them too.., or you can substitute with Coriander or mint leaves or both if available.
I do not make my Theplas very spicy the side dish I make will be usually spicy. If I make make my Theplas very spicy then I make my side dish less spicy. So, let's see how I made this...

METHOD:
First remove the leaves of fenugreek wash and drain them.
Next keep around 1 and 1/2 cup to 2 cups of water to boil.
Next take all the dry ingredients and sieve them at least 3 times so they combine well enough, in a large bowl
Chop fenugreek leaves into fine pieces and mix them with the flour evenly.
Make a well in the center then add hot water , with the help of a spatula start combining the flour until everything is well combined. Close the lid and leave it for few minutes as it will very hot to handle. once it is bit cooled down. Take it out and start kneading the dough
Now with your hand start kneading the dough if you find that you have added a bit more water than needed no need to panic, add some wheat flour (atta), and make it into a dough.
Pinch a small Lime or lemon size balls out of them and role them into a chapati, I  have shown you here what  I have done, If you are good at making Jowar flour rottis (Jolad rotti) you can make these easily.
This is the difficult bit as you will find the flour do not stick together very well, and you might find it breaking at points but with a bit of knack, you can do it.

I keep patting them with my fingers and from the palm end I keep rotating them and make them into rounds, If you find it difficult slowly using your rolling pin make them into chapatis, If you find it difficult to make big ones make little ones until you get the idea of how to make large ones.
Be careful handling them as they might tear off, as Jowar doesn't have binding properties as it has very low level of gluten content and Corn meal makes it crumbly too..,
When you make these Theplas you need to keep some extra flour to make these rounds for dusting to help you to turn them around. I always use Rice flour as you can see in the picture. Extra flour is very much necessary.
Once done the process is same as making the chapatis, Heat a tawa/girdle carefully transfer the rottis on to the Tawa roast or cook them on the both the sides by flipping now and then, I used some oil to make these rotis.
If you want to make them without oil, after 2 to 3 minutes on the tawa put them straight on the fire, If you are in luck it might puff up like a pulka, may be I am not sure because it has fenugreek leaves in the them.
That's it then your Methi Thepla's are ready to go on the plate

I made a Tomato and  Mango relish.., which I will try to post tomorrow.
With lot of things to do today, and my back hurting so badly and with my neck pain I am bit late in posting this.., my apologies..
Hope you enjoy it as we all did....

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

The post Jowar, Corn Meal, Gram flour & Fenugreek (Methi) Thepla appeared first on My Veg Fare.

METHI, SPINACH AND PANEER GRAVY

INGREDIENTS:

1 Bunch Fenugreek (Methi) Leaves

300 gms Spinach

200 gms Paneer cubes (shop bought)

1 Large Onion

1 tsp Garam Masala powder

5 to 6 stalks of Coriander leaves

6 tbsp of Oil

Salt as required

FOR THE GRAVY

8 Medium Sized Tomatoes

2 Garlic pods

1'' Ginger

1/2 tbsp Red chilli powder

1 tsp Coriander powder

1/2 tsp Cumin powder

1/4 tsp Turmeric powder

1/2 tsp Amla Powder

MARINATING PANEER CUBES

1/4 tsp Turmeric powder

1/2 tsp Chilli powder

1/4 tsp Salt

METHOD:

On the stove top as you can see in the picture, Roast the Tomatoes, peel off the skin, puree them with garlic pods and keep it aside.

Meanwhile when the tomatoes are roasting on the stove top, Cut the paneer into cubes and marinate them with the above said Ingredients.

Do not chop the Fenugreek leaves, not until the time you use. Just wash and pluck the leaves with thin tender stems, do not use the thick stalks as they don't cook very well, and might get stuck when eating. I used ready to use Packed Spinach from the supermarket, I just decided I will chop both of them when I use them.

Take a Large wok, heat 3 tbsp of Oil, add chopped onions, grated ginger and fry until it becomes soft and transparent, Meanwhile simultaneously when it is cooking, chop the Greens otherwise, if it is not possible, just lower the flame of the frying onions and then chop the greens.

Add these chopped greens to the wok and fry them till they become soft.

Meanwhile in an other wok add an other 3 tbsp of oil, when it is hot add the pureed Tomato paste and fry until oil separates out then add all the masala powders under the gravy heading and fry for few more minutes, it might become kind of dry when you add the masalas not to worry, just sprinkle a little bit of water, If you don't mind oil you can add another 2 tbsp of oil, then add the Marinated paneer and fry very carefully so they don't break apart. so, the paneer is well coated with Tomato paste and paneer absorbs the masala in it.

Add this Paneer gravy to the cooking Greens mix well until well combined, then add the Garam Masala powder and chopped fresh coriander leaves mix well, close the lid for an other 5 minutes in a medium flame, Now the Spinach, Methi and paneer gravy is ready to go with pulkas, chapatis or Nans.

REMEMBER : Add the masala powders to your tastes as everybody's taste differs, I might not make it too spicy and my chilli powder might be different than yours :))

Cut a slice of Lime/Lemon and squeeze it before you serve or just leave it on the plate with few chopped Onions to go with it. Yum yum...

This is a click of Fenugreek Leaves and I have given a link to the wikipedia to tell you lot about Fenugreek leaves, It is a very healthy Green leaves... check out...

This is an other click of my Garvy...

Sending this to Torviewtoronto's -Food Palette Green, Hope she likes it....

The post Methi (Fenugreek) Leaves, Spinach and Paneer Gravy appeared first on My Veg Fare.

CARROT AND FENUGREEK STIR FRY

This carrot curry Participates in Healing food carrot an on going event in Suma's blog started by Siri

The Dhaniyaalu podi recipe I have already posted.

The post Carrot & Fenugreek leaves (Methi) Stir fry with Andhra style Dhaniyalu Podi (Coriander Powder) appeared first on My Veg Fare.

well coming back to the recipe Akki Rotti is dish made out of Rice flour and Raagi Rotti is a dish made out of Finger millet flour (Raagi Flour),even you can try making these kind of Rottis with corn flour and fine semolina rawa.

AKKI ROTTI 

• 1 cup Rice flour for Akki Rotti and 1 cup Finger Millet (Raagi) flour for Raagi Rotti
• 1 or 2 green chillies (optional)
• salt to taste
• 2 to 3 sprigs of coriander leaves
• 1 sprig curry leaves

Basically that is all is required to make rottis but you can add lot of things to make it even more tastier and richer to eat

You can add finely chopped onions.
you can grate carrots, cabbage to it
with the plain above said ingredients you can add a cup of fresh coconut grated which is so tastier. You can add this grated coconut mixed with all the vegetables which i have just been telling about,
You can also add a tbsp of cumin seeds, tbsp of channa dal with finely chopped curry and coriander leaves and finely chopped onions.
You can also add roasted peanut powder with all the above said ingredients which is much more tastier.
During the Avarekkai (lilva beans / Papdi lilva ) season pick out the very tender ones and mix it with the plain basic recipe and make rottis they are absolutely gorgeous to eat.
You can also make these rottis with Methi or Fenugreek leaves
You can use capsicum which is finely sliced with other ingredients

METHOD:

Take Akki or Rice flour or if you are making with Raagi flour the method is the same, In a bowl take the flour add all the ingredients finely chopped coriander and  curry leaves and green chillies mix them together with warm water into a chapati dough consistency and then in a wok with you back of your fingers that is towards the nail side, with the help of water flatten them in the wok in a round shape.

Pour oil on the border of the line and make a hole in the middle and pour little oil in it and cook it in a low flame for 10-15 minutes turn it around once it is cooked and cook for another few minutes and now it is ready to serve with any side gravy of your choice or with chutneys or powders(pudis) of ur choice.

You can also use a plastic or the sheets you make poli or obattu with, to make these rottis then you do not need a wok, you can use a tawa.

Take a small ball of it flatten it on a sheet into a round just like a poli make a hole in the middle and put it on the tawa and cook on both the sides.

I use the covers of boost, horlicks etc for making polis which do not stick on to the tawa or u can also use plantain leaf to make them.

The post Akki Rotti & Raagi Rotti (Rice flour or Ragi flour Rotis) appeared first on My Veg Fare.

Pappu is nothing but Dal cooked on its own or with some vegetables or edible greens, is a classic Andhra cuisine is spicy and delicious! A dry curry and different podis and pappad are like heaven have come down to earth.

photo updated on 5th Jan 2018

This is an Andhra dish I learned from Swapna's mum, My friend Uma also keeps doing this often, This is the third time I am making this. uma, who is from Andra gave me a thumb sign after eating it. So, here I am with the recipe. Basically, they cut green chilies into it and cook with the dal and green leaves, I have altered it a little, as my children have to eat, I did not want them to bite hot and spicy chili bits. Otherwise, the method is same. But, one more thing I have changed is I have used different combinations of vegetables and leaves whenever I cooked this. Uma told me even using parsley it was good so, I did try that too.... and it came out well, you can use a variety of vegetables and green leaves to cook this Pappu.

Ingredients:

1 bunch Methi/Fenugreek/Menthya soppu Leaves
1 bunch Dill leaves
1 Tomato
1 cup Tuvar Dal
2 to 3 Green chillies
1/4 tsp Turmeric powder
4 to 5 Garlic pods
2 medium onions
1 to 1 and  1/2 tsp Red chilli powder (instead of Red chillies)
salt as required
2 tbsp Thick Tamarind extract
1 tsp Dhania powder
1 tsp cumin powder
1 tbsp oil

Seasoning:
1/4 tsp Mustard seeds
1 tbsp urad dhal
1/2 tbsp channa dal
2 to 3 Red Chillies
1 stalk Curry leaves

METHOD:

Wash the Green leaves thoroughly and chop them, wash Dal.
Take a Vessel, Add the chopped leaves, Washed Dal, a pinch of turmeric powder, green chilies, 1 Onion and 2 cloves of garlic pressure cook them till 2 to 3 whistles.
Allow it cool, Meanwhile, Take a wok or pan heat oil, add the seasonings with red chilies, chopped garlic, and chopped onions and fry them till they become transparent.
Then add the Tomatoes and saute until they are cooked
Take the cooked dal along with the greens, mash them thoroughly with a masher, until dal and green leaves are well combined together.
Add the fried seasonings, required quantity of salt and allow it to boil for few minutes with the tamarind extract.
Add 1 tsp of Dhania powder and  1 tsp of cumin powder
Garnish it with chopped coriander and  curry leaves and allow it to boil for another 2 minutes
serve hot with cooked rice and a dollop of ghee.

NOTE:

Increase or Decrease  chilies or Tamarind according to individual taste
You can use Red chili powder instead of Red Chilies
When using Tomatoes check the sourness of the fruit and add Tamarind, you can also use Green gram dal with this instead of Tuvar Dal
Swapna's mum even told me you can omit dhania, jeera and chili powder and add Dhaniyalu podi in it. This podi I will be posting it in my Masala powder Recipes.

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Methi & Dill leaves Pappu (Andra dish)

Pappu is nothing but Dal cooked on its own or with some vegetables or edible greens, is a classic Andhra cuisine is spicy and delicious! A dry curry and different podis and pappad are like heaven have come down to earth.

Course Main Meals (Lunch/ Dinner)

Cuisine Andhra Cuisine

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4

Author Jayasri

Ingredients

• 1 bunch Methi/Fenugreek/Menthya soppu Leaves
• 1 bunch Dill leaves
• 1 Tomato
• 1 cup Tuvar Dal
• 2 to 3 Green chillies
• 1/4 tsp Turmeric powder
• 4 to 5 Garlic pods
• 2 medium onions
• 1 to 1 and 1/2 tsp Red chilli powder instead of Red chillies
• salt as required
• 2 tbsp Thick Tamarind extract
• 1 tsp Dhania powder
• 1 tsp cumin powder
• 1 tbsp oil
• Seasoning:
• 1/4 tsp Mustard seeds
• 1 tbsp urad dhal
• 1/2 tbsp channa dal
• 2 to 3 Red Chillies
• 1 stalk Curry leaves

Instructions

• Wash the Green leaves thoroughly and chop them, wash Dal.
• Take a Vessel, Add the chopped leaves, Washed Dal, a pinch of turmeric powder, green chilies, 1 Onion and 2 cloves of garlic pressure cook them till 2 to 3 whistles.
• Allow it cool, Meanwhile, Take a wok or pan heat oil, add the seasonings with red chilies, chopped garlic, and chopped onions and fry them till they become transparent.
• Then add the Tomatoes and saute until they are cooked
• Take the cooked dal along with the greens, mash them thoroughly with a masher, until dal and green leaves are well combined together.
• Add the fried seasonings, required quantity of salt and allow it to boil for few minutes with the tamarind extract.
• Add 1 tsp of Dhania powder and 1 tsp of cumin powder
• Garnish it with chopped coriander and curry leaves and allow it to boil for another 2 minutes
• serve hot with cooked rice and a dollop of ghee

Notes

Increase or Decrease  chilies or Tamarind according to individual taste
You can use Red chili powder instead of Red Chilies
When using Tomatoes check the sourness of the fruit and add Tamarind, you can also use Green gram dal with this instead of Tuvar Dal
Swapna's mum even told me you can omit dhania, jeera and chili powder and add Dhaniyalu podi in it. This podi I will be posting it in my Masala powder Recipes.

The post Methi (Fenugreek) and Dill leaves Pappu(Dal) Andhra Cuisine appeared first on My Veg Fare.

METHI PARATHA (FENUGREEK LEAVES PARATHA)

Ingredients:

• 1 cup of Methi leaves (1 bunch with tender stalked methi leaves)
• 1 tsp of Turmeric
• 1 tsp of Chilli powder
• 1 tsp of Dhania powder
• 1/2 tsp of Jeera powder
• 1 tsp of Thyme (Omam)
• 1 tsp of salt
• 1 to 2 tbsp of oil or Ghee
• 2 to 3 cups Wheat Flour

METHOD:

1. Wash and cut the Methi leaves
2. Take them in a bowl, add all the above said ingredients and mix well, Then in the end add Wheat Flour and with adding water little by little make it into a chapati dough.
3. Make them into round pulkas that is do not fold them like chapatis roll them with the help of rolling pin and cook on both the sides, allow them to cook first when you see tiny red marks coming up on them smear them now with oil or ghee turning to both sides cook them evenly.
4. Serve these hot methi paratha with a cup of thick curds of plain Yoghurt's.

The post Methi Paratha (Fenugreek Leaves Paratha) appeared first on My Veg Fare.