Thursday, July 20, 2017

Methi thepla | Methi masala paratha

I am in love with Methi in any form and hence try to include it in some way in the diet. 
Methi thepla is a flavoured flat bread recipe from gujarati cuisine prepared with fresh fenugreek leaves. This thepla comes very handy as a lunch box recipe and also for tiffin box while traveling since it has a longer shelf life compared to normal roti’s and can be easily preserved for 3 days in room temperature

while the fenugreek leaves are considered to be bitter in taste, it has several heath benefits to offer. Firstly, it helps in improving digestion and appetite, it is full of antioxidants and fibre, which eventually removes all toxins from our body. Secondly, fenugreek leaves helps in reducing body weight and can be easily included in diet for weight watchers. It is also considered to be good remedy for menstrual disorders especially the pain and the cramps. lastly, it also helps to cure hair loss disorder and helps to retain the glow on skin.


Ingredients
2 cups wheat flour / atta
¼ cup besan / gram flour
½ tsp kashmiri red chili powder / lal mirch powder
1 tsp sesame seeds / til
¼ tsp turmeric / haldi
½ tsp carom seeds / ajwain
1 green chili, chopped
salt to taste
1 inch ginger, grated
1 cup methi leaves / fenugreek leaves, finely chopped
½ cup curd / yogurt, fresh / sour
water as required, to knead dough
2 tsp oil
5 tsp oil / ghee, for roasting

Method
firstly, in a large mixing bowl take wheat flour and besan.
also add chili powder, turmeric, sesame seeds, carom seeds and salt.
additionally, add green chili and ginger.now add finely chopped methi leaves.give a rough mix making sure the spices are combined well.
furthermore, add half cup of curd and combine the dough well.
additionally, add some water and knead the dough.
knead the dough to smooth and soft texture like of chapathi dough.
add 2 tsp of oil and knead the dough for 5 more minutes.
now pinch a medium sized ball dough, roll and flatten it.
also dust with some wheat flour.
further roll it in a thin circle like chapathi or paratha.
now on a hot tawa place the rolled thepla and cook for a minute.
flip the methi thepla also brush oil / ghee and press slightly.
finally, serve methi thepla with raita and pickle.

Tips:
Thepla has to be fried on medium to high flame and not on low flame. on low flame the thepla would turn hard and brittle. 
Adding curd is optional while kneading the dough. however curd helps to make thepla soft
Addition  ajwain or carrom seeds which help in digestion of gram flour.




Friday, July 14, 2017

Washi tape card | Easy card | Kids craft


Hi Peeps

Recently little miss made these cards for her grandparents anniversary. We stuck colorful washi tape on card stock. Cut some balloons, attached strings. Stamped a little fairy which was colored by missy. Inside she wrote lovely message for her grand parents. Do let me know how u liked her simple creation. :)

Tuesday, July 4, 2017

Healthy Steamed Methi Muthia

Methi being my favourite, I love to include it in any diet possible. Steamed Methi Muthiya is a healthy yet delicious snacks. 
This is also a great way to get children to eat loads of Methi, which they otherwise find bitter.


Steamed Methi Muthia is a delicious and healthy snack from Gujarat made with fresh fenugreek leaves, wheat flour, and gram flour. Enjoy it with a piping hot cup of Masala Chai.

Ingredients
2.5 Cups Fresh Methi (Fenugreek) Leaves
1.5 Cups Atta, Wheat Flour
0.5 Cups Besan, Gram Flour
1 tbsp Sesame Seeds
1 tsp Green Chilli Paste
1 tsp Fresh Ginger Paste
2 tbsp Lemon Juice
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1 tsp Sugar
1 tbsp Oil
To Taste Salt
As Required Water
Ingredients for Tempering
1-2 tbsp Oil
1 tsp Rai, Mustard Seeds
1 tbsp Til, Sesame Seeds
A Few Curry Leaves
A Pinch Hing, Asafoetida

Instructions

Making the Dough for Methi Muthiya:
Chop the fenugreek leaves. Wash them and set aside to drain in a colander.
Mix together atta, besan, red chilli powder, turmeric, green chilli paste, ginger paste, sesame seeds, sugar, and salt.
Add the chopped and washed methi leaves. Mix well
Add the lemon juice. Mix well.
Using a little water, mix to create a firm yet pliable dough.
Add 1 tbsp oil. Mix well.
Set aside for 5 minutes.
Divide the dough into 2 halves.
Roll each half into a log about 1.5" in diameter.
In a pressure cooker or steamer, add enough water for a 7-10 minute steam.
Bring the water to a boil.
Place the rolls in a steamer or a flat colander.
Steam the rolls for 7 to 10 minutes.
Turn off the heat and let the rolls cool a bit.
Cut the steamed rolls into 1/2" slices.

Tempering the Methi Muthiya
In a pan, heat the oil.
Add the mustard seeds and wait till they splutter.
Add the sesame seeds, curry leaves, and hing.

Stir-fry for a few seconds.
Add the Methi Muthiya.
With a gentle hand, stir-fry for 3 to 5 minutes till the muthia just start to change colour.

Serve hot with a cup of Masala Chai.
Recipe Notes
Be careful not to over steam the Muthia; otherwise they will become tough.
You could add a pinch of cooking soda or fruit salt (Eno) to the dough. If you do choose to do this, make sure it is just a pinch.
I found that I did not need too much water because the moisture in the washed leaves and the lemon juice is quite sufficient to make the dough.

Wednesday, June 28, 2017

Sooji and Besan Dhokla | Healthy breakfast recipe


Hi Friends, sharing the recipe for these scrumptious and yummy dhoklas. These are made by my mother in law. They taste awesome and serve as a healthy and filling breakfast option. Over to the recipe without much ado.

 Ingredients:
1 cup Suji
1 tbspn gram flour (besan)
2 tbspn oil + 1 tsp for tadka
1 tsp Salt
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp sugar
1/2 tsp Lemon Juice
1 sachet of eno
1 tsp mustard seeds
1tsp seasame seeds
8_10 curry leaves
2 Green chillies slit
curd 4 tspn

Method:
First take the curd in a bowl. To this add water approx. 1 cup .Beat it well so that there are no lumps.To this add Suji ,besan salt ,red chilli powder , turmeric powder ,oil sugar , lemon juice and mix all very well.Mix it very well so that there are no lumps.
Next put the enough sachet and give it a quick mix. Smear the thali with oil and pour the above mixture
Put the thali in the vessel or the pressure cooker without the whistle
Steam for 15-20 minutes
To check insert a fork .If it comes out clean means it's done
Take it out and cool completely
Garnish:
Heat the oil ,add the mustard seeds . Let it splutter than put the curry leaves, seasame seeds and the green chillies. Spread this on the dhokla
Cut the prepared dhokla in square pieces and garnish with red chilli powder and coriander leaves
Serve it with mint coriander chutney


Sunday, June 18, 2017

Father's day card... Origami shirt card


Hi peeps.. Sharing some quick origami cards which little miss and her cousins made for their father's.. We used a4 size printed paper for making the shirts.. Glitter foam for the tie.. 
Do let us know if you liked our little card! 




Wednesday, May 24, 2017

Accordian fold birds



Hi friends... Sharing some of the birds that I made for my daughters bird theme party. The body is made using Glitter foam. Used kite paper for wings... Accordian folding it to create beautiful feathers! 
Little miss was all to excited to help! 


Saturday, May 13, 2017

Handmade birthday banner and bird theme decor

hi friends, sharing some of the decoration that I did for my daughters bird theme party. Made this cute little bird family with glitter foam sheet. Earlier i thought of making two birds which will hold the name banner in their beak. but i ended up making a pink and a blue bird, so my daughter thought they are daddy bird and mumma bird...so ofcource we needed a baby bird too!



This is from my daughters toy collection. As her love for birds is not a secret, so she has some bird toys who start sining on listening to any sound. and the other one repeats whatever is said..beware! I asked a mango seller near my home to give me some hay for the nest..he was quiet surprised for the unusual demand! hehe


These are the haning bird with glitter foam and accordian folded wings..will share these in more detail in next post

Tried making a photo banner with some pics of my daughter from sydney where she was merrily playing and feeding the birds.


the night photo shoot when the name banner was ready..for this i cut out 6 big cicles of white paper. Decorated them with small punch circles. The glitter alphas are ready made. Then tied a ribbon from behind.

the bird theme cake

Do let me know how u liked the deco for the bird theme party :)

Thursday, April 27, 2017

Vermicelli bird's nests - sweet dish for bird theme party


Prepared these cute little nests for my daughters bird theme birthday! They are so easy to make and taste delicious. It was loved by Kids and adults. I was glad that my first time experiment was very well liked. It looks so unique and innovative that some of my relatives could not stop drooling over these, asking recipe to impress in their parties :)
Lets to to the recipe without much adieu..

You can check the original recipe here. I followed the same, but added milk for cooking the vermicelli. Since cooking only in condensed milk left it very hard. So I softened it a little in milk. 

Ingredients
Vermicelli, crushed - 2 cup
Condensed milk - 100g
Butter - 2 tbsp
Dessicated coconut - ¼ cup
Cardamom powder - 1 tbsp
Rose water - 1 tbsp
Milk - half cup

For garnish:
Pistachio, Almonds

Instructions
Heat butter in a pan.Add vermicelli and roast till it turns golden brown.
Add condensed milk and mix well. Cook for 3-4 minutes. Add milk and cook for 2 min.
Add desiccated coconut, cardamom powder and rose water. Mix well and cook for another 2 minutes.Remove from heat and let it cool slightly. Take 2 tbsp of mixture and form into a nest. Top with chopped nuts!


Monday, April 17, 2017

Chinese paper lamp hoots - bird day theme party


We made these cute little owls for the bird theme party from Chinese paper lamps. We had some old lamps with hello kitty prints. Little missy painted them with Acrylic paint. Later I made the eyes, wings and legs by cutting paper. 

Do let us know if you liked these little fellas :) 





Thursday, April 13, 2017

Bird-day invitations!




Hi friends.. On the occasion of the 6th blog anniversary of my little space on the web... I would like to thank each one of you for being part of my journey through life!
It is really special to share a common bond without having met physically!

Little Missy loves birds.. And is behind us to get her real birds at home... I try to explain that birds will be happier flying in the sky rather then being in a. Cage!
To celebrate her love for birds and pets(dog.. Cat.. Peacock are the other beings that she wants in home! God save us :)) we decided to keep bird 🐦 theme for her birthday 🎂.
She is full excited and has so many suggestions for what planning to do.. What games to play... What food to give... Not to forget the party decorations... Cake...party favors

We created these invitation cards for little miss friends... To invite them for her bird 🐦 theme birthday party 🎉
All the birds are hand drawn and cut.. Will share more of our crafting for her bird day!
Do let me know how you liked it.. Love






Sunday, April 9, 2017

School project - bag of nutrients


Hi friends.. Sharing a school project by my daughter. This was to teach them about balanced diet and nutrients present in different foods. 




Monday, April 3, 2017

Sewai / Vermicili Upma | Breakfast recipe


Ingredients needed

   Vermicelli - 2 cups (I used bambino Semiya)
   Onion -1
   tomato - 1
   Ginger - 1 inch piece finely chopped
   Green chilli -1-2 finely chopped or slit

   Vegetables of your choice
   Beans -4
   Carrot -1
   Fresh or frozen Peas - handful


   For the seasoning

   Oil -3-4 tsp
   Mustard -1 tsp
   Urad dal - 1 tsp
   Hing/Asafoetida - a generous pinch
   Red Chilli - 2
   Curry leaves - littlePreparation

Method:

Thinly slice or finely chop onions and tomato. Chop all the vegetables finely.

Roast vermicelli in a tsp of ghee until light golden brown. If you are using ready made roasted semiya or roasted vermicelli then you can skip this step.
Heat oil, add mustard seeds, when mustard splutters, add hing, urad dal , red chillies and curry leaves. When urad dal turns golden brown, add onions, green chillies, ginger and saute until onions become transparent. Add tomato let it cook for a minute. Then add finely chopped vegetables and saute until half cooked.
Add water and salt needed. When water starts boiling, add the roasted vermicelli.Cover and cook on low flames stirring occasionally until it is done.
Serve hot with any chutney or pickle.

Tips for beginners
To check for salt, taste the water, if it is a little salty, then the salt added is right. Once you add semiya it will be perfect.
Usually it is 2 cups of water for 1 cup of Vermicelli, if you are using thick ones. For thin fine semiya, use less water, approximately 1 cup of water for 1 cup of semiya.


Sunday, March 26, 2017

Easy Origami purse 👛 kids craft


Hi friends.. Sharing an easy Origami purse craft for kids. Little miss and me enjoyed making these. She later taught these to her friends. :)

You can check the steps here:
https://www.artforkidshub.com/how-to-fold-an-origami-purse/



Friday, March 10, 2017

Dahi ke sholey - bread recipe




INGREDIENTS 
8 bread slices 
oil for deep frying 

for stuffing: 
½ cup hung curd/hung yogurt 
1 finely chopped onions 
½ green bell pepper 
2 tbsp chopped veggies of your choice 
⅓ tsp pepper powder 
salt as required 

for Maida paste(gum) 
1 tbsp maida 
1 tbsp water 

INSTRUCTIONS 
Make hung curd in a bowl and then add the chopped veggies, onion and mix everything well. Add the Pepper powder and salt, mix well. 
Take bread slices, trim the edges and then flatten it using the rolling pin. 
Mix maida with water, make the a thick paste and use this as a gum to seal the edges of the rolls. Now keep a tbsp of stuffing in a corner of the bread and brush the maida paste around the corners and then roll the bread. Seal the edges tightly. Do this for remaining bread also. 
fried bread rolls Heat the oil and fry the bread rolls in medium to low flame, carefully. Once it turns golden brown take it out. You can slice it while serving. Serve hot Dahi ke Sholay as a snack with Chat chutneys. 
for stuffing, you can add corn or your favourite veggie, but chop them finely and add them. 

Thursday, March 2, 2017

Spicy Pudina Aloo | Minty potato | Side dish

Sharing this yummy preparation using potato. This is my dear friend Doll's recipe. :) 

INGREDIENTS-
  • Potatoes,boiled - 5 (medium)
  • Mint leaves - 1/4 cup
  • Coriander leaves - 1/2 cup
  • Green chilies, chopped - 2
  • Mango powder - 1.5 tsp
  • Chili powder - 1tsp
  • Turmeric /haldi - 1/3 tsp
  • Salt /namak - to taste
  • Cumin /jeera - 1tsp
  • Cooking Oil - 5 tbsp
Procedure 
Peel and chop boiled potatoes in medium size pieces. Wash and grind mint,corinader and green chilies into a paste. Heat oil in a heavy bottom pan. Add cumin and when it start crackling add the mint paste. Stir fry till it start giving a nice aroma. Now add all the spices in it and stir. Add chopped potatoes and gently mix. Add 1/2 cup of water and simmer till potato absorb all the water. Serve hot as a appetizers, snack or side dish.

Sunday, February 26, 2017

Thank you!


Received this gorgeous card and some super cute goodies from my favorite bloggy pal Dr.  Sonia. Isn't it the cutest owl you've ever seen! 
Thank you so much for the thoughtful gift dear... So happy and so lucky to have you as friend and inspiration to do good and share the goodness with all.  :) 






Saturday, February 18, 2017

Daal dhokli | One pot meal | Rajasthani/Marwadi cusine



Ingredients for Dal Dhokli Recipe

  • Arhar Dal - 1/2 cup (100 grams)
  • Wheat Flour - 1/2 cup (100 grams)
  • Gram flour - 2 tbsp (20 grams)
  • Ghee - 2 -3 tbsp
  • Asafoetida - 1 pinch
  • Cumin seeds - 1/2 tsp
  • Red chilly powder - 1/4 tsp
  • Turmeric powder - 1/4 tsp
  • Coriander powder - 1 tsp
  • Dry red chilly - 1
  • Green chilly - 1 (finely chopped)
  • Curry leaves - 7-8
  • Green coriander - 1 tbsp (finely chopped)
  • Salt - 1.5 tsp or as per taste
  • Carom seeds - less than 1/4 tsp 

How to make Rajasthani Dal Dhokli Recipe

Clean and wash the dal thoroughly. Soak in water for 1/2 to 1 hour, prior cooking. Place dal and 2 cup water in a pressure cooker. Also add 1 tsp salt and cook until it simmers once. After one simmer, cook for another 2 to 3 minutes. Turn off the flame and let the steam escape. Keep the dal as it in the pressure cooker. 
Take flour, gram flour, 1/4 tsp salt, 1 tsp ghee and carom seeds in a bowl. Mix all ingredients really well. Add water little by little and knead soft flour, similar to that required for making chapattis. For kneading this much quantity of flour, 1/4 cup of water has been used. Cover the dough and keep it aside for 10 to 15 minutes to set. Dough will get puffy. 


Grease your hands with some ghee and knead the dough again. Dough for making dhokli is now ready. Make a lump from the dough and roll giving it a round shape. Dust it with dry flour, place it over the rolling board and roll out in a chapatti. Now cut it into 1-1 inch strips. Cut these strips into two halves from center. 
For cooking dhokli, take 2 to 3 cups of water in any vessel and allow it simmer. When water starts boiling, place dhokli pieces into. Cook the dhokli on high flame for 10 to 15 minutes and keep stirring at regular intervals. 
Prepare tadka for the dal:
Take ghee in a pan. When ghee in hot, add cumin seeds and asafoetida into it. After sauteing cumin seeds, add turmeric powder, curry leaves, dry red chilly, chopped green chilies and coriander powder. Saute the spices for few more minutes. add red chilly powder and mix well. Saute the masala until oil starts separating from it. 
Masala is ready. Now mix cooked dal and dhokli into the pressure cooker and masala in the vessel with dhokli. Mix everything really well and cook for 5 minutes on low flame. 
Dal dhokli is ready, mix few chopped coriander leaves into it and take out in a bowl. Garnish with some more coriander leaves and ghee. Serve steaming hot dal dhokli and relish eating. 


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