Tag: traveling

Categories
Quick Cooking Tips snacks

(98) Methi na muthiya

Ingredients

  • 1 cup finely chopped Fenugreek ( Methi) leaves.
  • 1 cup finely chopped coriander leaves.
  • 2 cup wheat coarse flour( jadda atta).
  • 4 tbsp. Sugar.
  • 3 tsp. Salt.
  • 4 tbsp. Oil
  • 1 tbsp. Chili powder.
  • 1 tbsp. Coriander-Cumin powder.
  • ½ tbsp. Turmeric powder.
  • ½ tsp. Asafoetida powder.
  • 1 tbsp white Sesame seeds.
  • 4 tbsp. Curd.
  • 100 ml. 120 ml. Water.
  • Oil for frying.

Method

  1. Wash and finely chopped Coriander leaves and Fenugreek leaves.
  2. In big vessel mix Fenugreek leaves and Coriander leaves .
  3. Marinate with salt and sugar.Keep aside for 10 minutes.
  4. After 10 minutes add curd and give nice stir.
  5. Add Oil and all dry spices.Again give nice stir.
  6. Now add wheat coarse flour.
  7. Gently mix flour .Bind  soft dough . If required add water spoon by spoon.
  8. Take little portion of dough and make cylindrical shape 1-2 inches  long muthiya.
  9. Heat oil in kadhai for deep frying.
  10. Slowly slowly add muthiya in hot oil and turn the gas stove switch to medium flame. Fry till golden brown.
  11. Serve muthiya at tea time or you can use these muthiya in Undhiyu or for making Methi kofta curry. Carry muthiya while traveling or  in tiffin box or as you desire.
  12. One more variation of methi muthiya is steamed version. As all ingredients and recipe is same but only one di instead of deep frying, steam it upto 4 whistles or  in Dhokla cooker you have to cook upto,40-45 minutes on fast flame.
Marinated methi leaves with salt, sugar and curd
Methi na muthiya
Categories
snacks

(93) Roasted Mamra

Puffed rice

Ingredients

  • 250 gms . Mamra.
  • 4 tbsp. Til oil.
  • ½ tsp. Asafoetida powder.
  • ¼ tsp. Mustard seeds.
  • 1 tsp. Black salt.
  • ½ tsp. Turmeric powder

Method

  1. Heat oil in big kadhai.
  2. Add mustard seeds.
  3. After crackling of seeds add asafoetida powder , turmeric powder and black salt.
  4. Add mamra and roast it on medium heat.
  5. Stir continuously .
  6. Inbetween check mamra .Once it becomes crispy switch off the flame.
  7. Store in air tight container.
  8. Enjoy crispy mamra with tea or use for making bhel.
Roasted mamra
Categories
Dessert Sweets

(87) Pancake

Ingredients

Method

  1. Prepare the batter following the instruction given on the pancake mix box.
  2. Pour the batter on dosa tawa either in stencil or round shape.
  3. Roast in butter or ghee .
  4. Serve hot with different toppings like nutella spread, honey, maple syrup, athana no sambhar for salty ,hot and tangy taste , golkeri for sweet and tangy taste or as your desire.
Pouring consistency of batter
Making of heart shaped pancake.
Pancakes with different spreads
Achari pancake
Categories
Pickle

(81) Keri Gunda Athanu

Mango and Gumberry pickle

Ingredients

Method

  1. Wash keri and cut into 1 cm. small pieces.
  2. Add 2 tbsp. salt and 1 tsp.turmeric powder . Marinate this for 24 hrs.
  3. After 24 hrs. remove keri pieces in strainer. You can use this strained salt turmeric water in pickle like khati gurmar,dara, kerda,lila mari and gunda.
  4. Wash gunda thoroughly and wipe with cloth so no water content remains.
  5. Gently smash gunda and remove seeds .Cut each gunda into 4 pieces.
  6. Mix sambhar, keri and gunda in one big vessel.
  7. Next day add oil in it and again mix thoroughly.
  8. Keri gunda pickle is ready.
  9. Fill up this pickle in clean ,dry and air tight glass jar .
  10. Serve with love and smile and enjoy this pickle whole year.
keri tukda from vendor
cut and separate seed portion from keri tukda
Each big piece cut into small 1 cm. cubes
Marinated keri
Athana no Sambhar
Gunda
Deseed gunda
Keri,gunda and sambhar in sauce pan
Keri gunda nu athanu
Categories
Indian bread

(71) Galya Thepla

Sweet Thepla.( 5 pieces)

Ingredients

  • 1 cup wheat flour.
  • ½ cup finely chopped Jaggary.
  • 2 tbsp oil for moin.
  • 4 tbsp. water.
  • ½ tsp. salt.
  • 1 tbsp.white sesame seeds.

Method

  1. Melt finely chopped Jaggary in 2 tbsp.water.
  2. Strain the Jaggary water with strainer and keep aside to cool.
  3. In mixing bowl mix wheat flour, oil , salt and sesame seeds. Mix thoroughly.
  4. Add cooled Jaggary water slowly spoon by spoon in flour and knead dough.If required add more water for kneading. Knead smooth dough ( like paratha dough).
  5. Make 8 equal portion of the dough.
  6. Roll each portion with the help of rolling pin and roast with ghee.
  7. Enjoy your sweet thepla with boondi raita and chhundo or gol keri.
  8. Serve with love and smile.
Categories
Faral Sweets

(55) Peanut’s Ladoo

Singdana na ladoo

Ingredients

  • 1 cup Peanut’s fine powder.
  • 1 cup Sugar powder.
  • 1 tbsp. Dry Ginger powder.
  • ½ cup melted ghee.

Method:

  1. In big plate mix peanut’s powder(please follow link Peanuts powder for recipe of making peanuts powder), sugar and ginger powder thoroughly.
  2. Add hot ghee and mix .
  3. Take small portion of the mix and press down tightly in your fist and shape into ladoo (round ball).
  4. You can store for one month in air tight container at room temperature.
Categories
Sweets

(49) Rava Ladoo

Makes 14 Ladoo.

Ingredients:

  • 1 cup Rava(suji).
  • 1 cup Sugar powder.
  • ½ cup ghee ( ⅛ cup optional use as needed).
  • 2 pinch of Cardamom powder.

Method:

  1. In one frying pan add ghee and heat up on slow flame.
  2. Add rava in hot ghee and roast.
  3. Stir continuously for 10-12 mins. Rava turns aromatic , light and crunchy.
  4. Turn off the flame but stir continuously.
  5. After 5 mins .you can feel it warm( not hot) add powdered sugar ,Cardamom powder and mix with hand .Take small portion of the mix and press down tightly in your fist to shape Ladoo( round ball).
  6. If it doesn’t bind then heat up ⅛ cup ghee or more as you needed. I used ½ +⅛ cup ghee.
  7. You can store rava ladoo for one month in air tight container at room temperature.
Categories
cold drink Health Drinks

(45) Amla Squash

Ingredients

  • 2 tbsp. Amla Murabba.
  • 250 ml. Water.
  • Salt as per taste.
  • 2-3 finely chopped Mint (Phudina) leaves.
  • 2 tbsp. ice crystals.
  • 1 tsp.lemon juice( optional)

Method:

  1. In one glass add crushed ice and Mint leaves.
  2. Add amla Murabba ,salt and water and mix it.
  3. Enjoy Amla Squash as it is or you can strain and use.
  4. If you want tangy taste then add lemon juice.
Categories
Breakfast snacks

(36) Masala  Namakpare

Masala Shakarpare

Ingredients

  • 3 cups wheat flour
  • 45 ml oil
  • 1 tbsp.salt
  • 1 tbsp.chilli pd.
  • 1 tsp.white sesame(safed til) seeds
  • 1 tsp.black sesame(kala til) seeds
  • 1 tsp.Cumin(Jeera)
  • ½ tsp. Carom(Ajwain) seeds
  • 280 ml. water
  • oil for frying

Method:

  1. In one big vessel mix thoroughly all ingredients and knead into semi stiff dough.Keep aside for 30 mins.
  2. Divide the dough into 10 equal parts and roll each part into flat round 2mm thick chapattis.
  3. Cut each chapati into several square or diamond shapes. Pierce each pieces with knife.
  4. Heat oil in kadhai. Deep fry all namakpare under slowest flame till it becomes golden brown. It will takes 4-5 mins.
  5. Filled all Namakpare in airtight container once it cool down completely. You can store Namakpare for 30 days.
  6. Enjoy Namakpare with masala tea,herbal tea,in breakfast, snacks or as you want. You can carry Namakpare during traveling or in offices and schools.
Categories
Breakfast Dinner lunch snacks

(32) Methi na thepla

20-25 thepla

Ingredients

  • 300 gms.wheat (gheu)atta.
  • 200 gms. Millet (bajari or Jowar)atta
  • 1 bowl(150 ml.bowl size)finely chopped fresh Fenugreek (methi) leaves.
  • 1 bowl finely chopped fresh coriander (dhaniya patti)leaves.
  • 4 tbsp.sugar.
  • 4 tsp.salt.
  • 4 tbsp.oil
  • 3 tsp.chilli pd.
  • 1 tsp. turmeric pd.
  • 2 pich of Asafoetida (hing).
  • 5 tbsp.curd.
  • 100-120 ml.water.

Method:

  1. In one big mixing bowl marinate methi leaves and coriander leaves with salt and sugar for 30 mins.
  2. Add oil ,curd and all dry spices in marinated mixture.
  3. Mix thoroughly and add atta and again mix and knead . Take water for soft and smooth dough.
  4. Keep aside for 30 min.
  5. After 30 mins. divide dough into 20-25 equal parts .
  6. With the help of rolling pin ,roll each dough ball like roti and shallow fry with oil .Apply ghee and serve hot or carry with you while traveling or in offices.
  7. You can enjoy your thepla with Aam ras,Masala tea, herbal tea,tameta nu shak,kela nu shak or any pickle,jam,chhundo.
Methi na thepla