Gujaratis are well known for their snacks and they have all kinds – deep fried, steamed, baked, fermented, roasted. It’s pretty amazing that one single region of India has encompassed so many diverse techniques as part of their daily cooking.
Theplas are Indian flatbreads made with whole grain flour mixed with seasonal vegetables and some commonly used spices such as green chilies, cumin-coriander powder, ginger-garlic paste. All combined into a dough using yogurt. Since there is hardly any water used in making the dough, these theplas last for couple of days, making them a perfect healthy snack for picnics or long journeys. The dough also contains some jaggery or sugar, which is signature of any Gujarati dish, trust me it actually makes it yummy! Serve it hot with pickle or chundo and yogurt.
Bajra flour has a very earthy flavor and it combines well with the mild flavor of dudhi. There is a good balance of different tastes of whole wheat, bajra, dudhi and ginger-garlic and jaggery.
Dudhi Bajra Na Thepla
Healthy breakfast with not so used Bottle Gourd
- Wash, peel and grate dudhi using wider slots on grater.
- Squeeze out all the water from grated dudhi, and I really mean all of it. Dudhi contains lot of moisture and it leaves out more after we add salt to the dough, so it's time to use some muscle power.
- Add all ingredients together one by one, except for oil. Initially add 1 spoon of yogurt at a time and add more as needed. But make sure you try to bring the dough together before you add more yogurt.
- Lastly add oil and knead everything nicely. Oil adds more moisture so do keep it in mind.
- Make smaller balls, and roll them flat using a rolling pin.
- Cook them on a flat tawa just like a paratha, using oil on both sides.
मुळा / Muli or White Radish and शेपू / Savaa or Dill, the two vegetables I hated from my core white I was little. I gave my mom hard time since she either had to convince me for eating it or make something else . Convincing me was a harder task than preparing something else. She tried many ways to hide these vegetables in other dishes. the characteristic smell the two vegetables have turned out to be my biggest advantage.
It was quite rare to have my mom open the door for me as I return from school since her office timings never coincided with my school hours. It was one of those lucky days during Ganapati Festival. The rains were unstoppable and my mom decided to come home early. When I saw her at the door, I could not stop smiling. She then served me a ‘garama-garam’ (hot from the pan) paratha with mango pickle which is her ultimate speciality I have yet to conquer and some yogurt. It was so yummy and so satisfying. You can imagine, the slight coldness in the air with continuous pouring rains, the background Ganapati music which does not stop until power is completely disrupted (including generators) and these soft, hot yummy parathas. I gave my mom a tight hug and said thank you for such delicious “aloo parathas”. Her smile only became bigger at that point. She replied, “Sure only if aloo was a new name for muli in my dictionary” Duh! Well since then muli paratha has been a permanent entry in our house menu and my favorite dishes.
Healthy and hearty Indian flat bread with white radish stuffing!
- Prepare chapati dough by adding chapato flour, salt, red chili powder, turmeric, oil and warm water.
- Add a tsp of hot oil and knead well.
- To prepare stuffing, in a medium bowl add grated white radish and boiled and smashed potatoes.
- Now add other spices and finely chopped coriander and mix well.
- The actual paratha is similar to any other parathas. For detailed instructions follow this procedure.
- Serve it hot with pickle and raita.
White Radish sometimes has very strong smell. You can squeeze out the water from grated radish by adding some salt to it. By adding fennel seeds and ajwain seeds help to reduce the strong smell. Be careful with the salt if you add it to the grated radish, the stuffing and the dough.
And now the Event Announcement! Last year I came across this wonderful event called WTML – Walking Through Memory Lane”. The event is a brainchild of Gayathri, a lovely lady and super innovative cook who writes about her culinary creations at Gayathri’s Cook Spot. As the name suggests, the event is all about recreating your childhood favorite dishes prepared by your mom, gradma, aunt or anyone special in your life. This is our chance to pay a small tribute to their cooking. I was instantly drawn to this idea and I submitted my “Rava Cake” recipe to her event and luckily I was the winner for that month’s giveaway. I received the wonderful book – Chocolate Cookbook by Tarla Dalal from Gayathri.
Long story short, Thanks to Gayathri, I am hosting this month’s WTML event at MyHomeMantra. Here are some simple rules.
- Make your favorite dish which makes you cherish your childhood moments and also tell us a small story about the dish. Not just the recipe!
- No restrictions on the number of story telling entries.
- Only vegetarians dishes please.
- You can link your old entries if they are reposted with the below links and the logo.
- Link your post to my announcement page and Gayathri’s WTML event page. That’s mandatory.
- Add this logo to your posts, it helps spread the word.
- Non bloggers can send me your recipes at myhomemantra [at] gmail [dot] com
- The event is open from April 1 to April 30th
And the Big Giveaway – Gayathri will select an entry through random selection and give away the book for the selected entry.
Note that the books Gayathri gives are not sponsored and it is her own contribution to the event. You get a whole year’s subscription of Tarla Dalal’s Cooking and More as the giveaway. I am not eligible for the give away.
On the first of May, Gayathri will select a lucky winner and send a mail. After receiving her mail,you can give an address to which she has to ship the book. She will ship the book within India so if you reside abroad, please give an address in India for her to ship.
Let’s cherish our childhood memories with this wonderful event!
Punjabi cuisine has given the greatest gift to Indian cuisine – paneer. Soft (Indian) cottage cheese full of fat has to somehow translate in any language as ‘yum’! A whole-wheat flat bread filled with mildly spiced paneer served with yogurt is just a breakfast for Punjabis but can be a complete meal for me.
I need a better picture and the only way to get it is to make these parathas when S is not around. Learned from my mistakes 😉 For now this is best capture I have got –
[Update] This might be a little better –
Pesarattu – a famous dish from Andhra Pradesh. Not only easy to make but also easy to digest. I love these because they are so light and great for breakfast. Savory and nutritious.
Pesarattu - Green Moong Dosa
An Andhra speciality
- Soak whole moong and raw rice in water for 6-7 hours
- Grind all ingredients together with soaked moong and rice to a coarse paste.
- Add water as needed to form dosa batter.
- On a hot tawa, pour a ladderful batter and make crispy dosa.
- If you like, add chopped onion and cilantro on top.
- Once the bottom side becomes golden brown, fold it in half and serve with ginger chutney.