Miscellaneous not to be missed !

Methi Thepla - ideal for journeys & picnics.

I am giving the typical Gujarathi method for this with Bajra flour. Bajra is known as “ kambu “ in tamil & small millet in English. It is a very small pale coloured grain, about the size of mustard seeds. Grind to flour, small quantities & store in the fridge for best results. The ratio of both flours is one’s choice – more bajra flour can be added, but rolling needs a little practice. Both flours can be added in equal amounts also. This is a soft type of chappathi.

Bajra flour - 2/3 cup

Wheat flour - 1/3 cup

Freshly chopped methi leaves - 1-1 ½ cups

Red chilli powder - 1 tsp

Hing - ¼ tsp

Salt, haldi

Slightly sour curds to knead

Knead all ingredients to a soft dough, adding just enough curds to bind.

Make balls.

Since bajra flour has no binding capacity, one can pat into a chappathi with hand.

Or keep a ball between 2 oiled plastic sheets & roll gently.

Make like parathas, using little oi.

Make them soft to preserve well.

Serve with any dhal, pickle or any dry vegetable.

 

I suggest one with dosai first !

Dear Sundari,
You have not mentioned the age group for whom you want to pack lunch !
One dish called " thayir dosai" is:
Keep milagai podi & oil mixed with little water & ready,
Curds beaten well, if necessary adding little milk ( to offset the sour taste)
First make a soft dosai, remove & smear with milagai podi mixture.
Pour curd over it, fold & keep in the dabba. Stack 3,4 more as required one over the other.
This is usually good. More than chappathis, the theplas I have posted today are ideal for packed lunch. You can make poha buns with a variety of fillings - paneer, channa,mixed vegetables etc.
Try these & get back to me.
Love & regards,
Chithra.

 

Cool Red Lady - Delightful combination of Strawberry & Watermelon.

Water melon with its watery texture combines here with ripe strawberries having a pulpy texture ! The result is “ perfect unison”!

Dessed the red portion of the water melon thoroughly & chop.

Remove the green portion of the strawberry & chop.

Chopped watermelon pieces - 2 cups

Chopped strawberries - 1 cup

Sugar - to tase.

Mix all ingredients & liquidise.

Serve chilled.

 

Alu Paratha - this is from my Punjabi Friend !

This is a more elaborate method of making alu paratha, but this tastes different and excellent.

For the parathas;

Wheat flour - 1 heaped cup

Oil - 2 tsp

Water to make a dough

Filling:

Medium potatoes - 2, boiled, peeled and grated

Green chillies - 4,5 finely minced

Ginger - 1”, finely minced

Finely chopped coriander leaves - 2 tbsp

Oil - 2 tsp for filling + for parathas

Jeera - ½ tsp

Amchur powder - 1 tsp

Hing - ¼ tsp

Salt

Outer covering:

Knead as usual for the chappathi dough.

Filling:

Heat oil in a kadai & temper jeera first & then hing

Add all other ingredients & saute till dry.

To make 6 parathas, divide dough into 12 parts & filling into 6 parts.

For each paratha, take 2 dough balls & one filling ball.

As shown in the photo below, roll the dough balls into 3 “ discs.

Wet the outer edges with water.

Pat the filling into a smaller disc & keep in between thedough discs.

Stick the dough discs & roll them with the filling in between, to as big a paratha as possible.

Place it on a hot tava.

When the underside is partly done, turn over.

Flip it again & pour 1 tsp oil on the paratha.

By turning over the paratha on both sides, brown spots will appear & it will get thoroughly cooked.

Serve hot with pickles & curd.

The finished alu paratha picture is given in the tips. Check the below links...

Alu Paratha Rolled

Alu Paratha - Ready to Eat

 

Mango Pannah - Sundowner for the Summer

Select mango which is not very sour.

Unripe fully developed mango - 1 ( about 200 gms)

Sugar - 2-3 tbsp ( to taste)

Water - 500 ml

Salt - 1 tsp

Ginger powder - ¼ tsp

Chilli powder & hing - a pinch, each

Black salt - ¼ tsp

Dried mint powder - a pinch

Crushed ice - to serve

Roast the mango on a wire toaster on an open flame, until soft, pulpy & outer skin is somewhat burnt.

Cool & remove the skin of the mango.

Mash the pulp & discard the stone.

Add water & strain.

Mix in all other ingredients & chill.

Adjust sugar & seasoning according to taste.

Just before serving, add a little crushed ice in individual glaasses.

Makes 3 glasses.

 

Sweet Lassi - Summer Special in India

Chilled fresh curds - 2 cups ( must not be sour at all) - very thick

Milk - 1/2 cup

Sugar - 4 tsp ( or to taste)

Salt - a pinch

Lime juice - ½ - 1 tsp

White rose essence - 2,3 drops

Crushed ice

Liquidise everything together & serve immediately.
A little malai can be added as topping, if you like.

 

Pizza Oothappam - an Enjoyable Fusion !

Use well fermented dosai batter which we normally make oothappam with.

The batter must be slightly thick & not flowing.

Make a topping as for pizza ( traditional or tandoori) as given in

http://www.indusladies.com/forums/showpost.php?p=3689&postcount=2

You can use any combination of vegetables & use even pav bhaji masala for a different flavour.

Pour one ladle of batter on a hot tava.

Pour a tsp oil around & cook on high, covered for 1 mte.

Open, spread the filling & pour ½ tsp more oil on the filling.

Sprinkle pizza cheese, grated, on the top.

Now cook on medium till the bottom turns brown & cheese sizzles.

This need not be turned over.

 

Cauliflower Paratha - a Meal by itself !

Outer covering:

Wheat flour - 1 cup

Slt

Oil - 2 tsp

Water - to mix

Filling:

Finely grated or minced cauliflower - 1 cup ( washed well in warm water with little salt)

Jeera - ½ tsp

Hing - ¼ tsp

Green chillies - 2, finely minced

Coriander leaves - 2 tbsp, finely chopped

Amchur powder - 1 tsp

Salt, haldi

Oil - 2 tsp

For the outer covering, mix all ingredients to a soft dough.

For the filling, heat the oil in a kadai.

Temper jeera first & then add green chillies & hing.

Now add cauliflower, haldi & salt.

Sprinkle little water, cover & cook till soft.

Add amchur powder & chopped coriander leaves.

Remove & cool.

Divide the dough & filling into 6 portions each.

Take one ball of the dough & with hand pat it into a small cup.

Keep filling inside & smearing fingers with water, close the cup, drawing the dough from all round.

Roll the ball, carefully into a circle about 6” diiameter.

Put it on a hot tava.

When the underside is partly cooked, turn over.

After a mte, flip again & pour oil on the first side.

Now cook on bith sides till brown spots appear.

Serve with pickle & sabji.

The same way, mooli parathas can be made.

With food processor:
Drop big chunks of gobi in boiling water, switch off the stove & kept it covered. Strain after 15 mts. Pass that, ginger, green chillies, through the mincer blade of the food processor. Remove & change to the kneading blade. Then make paratha dough with the minced ingredients, as I have given.
Madke parathas as usual. I have never got such thin, soft gobi parathas.