Mix Veggie Thalipeeth
Thalipeeth is a type of savoury multi-grain pancake popular in Western India. It is a special Maharashtrian dish. It is usually served with white butter and is very popular amongst Marathi people . Otherwise it is served with thick ghee or "Toop" (Marathi) or sometimes even with thick curd or achar, it is a simple dish but needs some experience and practice just like when u make dosas or pancakes, just that the dough here is a bit difficult to work with as compared to pancakes.
Ingredients:
3 cups Kanik or Bhajni Peeth or Whole Wheat Flour or Multi Grain Flour
1 cup grated Cucumber
1 cup grated Carrot
1 cup finely chopped Onion
1 cup finely chopped Palak or Spinach
1 tbsp Til or Sesame Seeds
1 tbsp Ajwain or Carom Seeds
1 tbsp Tikhat or Red Chilli Powder
1 tbsp Halad or Turmeric Powder
Salt to taste about 1-2 tbsp
Water as required for kneading
Any Oil about 1-2 tsp per thalipeeth for cooking on the tava or non stick pan or griddle but about 1 tbsp if you are cooking on a cast iron pan
Method:
1.Mix all the ingredients together except the oil and water and knead well to form a sticky dough. Add water only if required, otherwise the vegetable juices are enough to accommodate the flour. Dont add too much water unless its too dry.
2.Coat the surface with a tsp of oil and keep aside for 10 minutes.the dough will soften a bit more now.
3.Make tennis size balls from the dough. Spread evenly in a thin 1/2 inch thick layer on the pan with a ladle or with the help of ur fingers or palms properly greased in oil or water, and cook on medium flame.
4.Put about a tablespoon of oil or less, according to your taste, on the sides and in the centre and lift a little if its browned enough, turn it upside down and cook again for a few minutes till small brown spots appear.
5.It will be cooked but a little soft and delicate inside, so handle carefully or it will break into pieces.
6.Serve hot with ketchup, mayo, achar or pickle.
Tips:
1. If u havnt made thalipeeth before, you can use a cheat method where u can add a lot of water to the dough so that it gets a pancake batter kind of consistency and just pour it on the pan with a ladle just like u make pancakes.
2. The amount of oil can be adjusted according to your preferance, avoid using too little or too much to avoid blunders.
3. Making use of a good nonstick pan is better but if u dont have one it will be better to put oil first on the pan and then the batter and then oil again, so that it doesnt stick to the bottom. Vegan Mayo can be a good accompaniment to these.
Ingredients:
3 cups Kanik or Bhajni Peeth or Whole Wheat Flour or Multi Grain Flour
1 cup grated Cucumber
1 cup grated Carrot
1 cup finely chopped Onion
1 cup finely chopped Palak or Spinach
1 tbsp Til or Sesame Seeds
1 tbsp Ajwain or Carom Seeds
1 tbsp Tikhat or Red Chilli Powder
1 tbsp Halad or Turmeric Powder
Salt to taste about 1-2 tbsp
Water as required for kneading
Any Oil about 1-2 tsp per thalipeeth for cooking on the tava or non stick pan or griddle but about 1 tbsp if you are cooking on a cast iron pan
Method:
1.Mix all the ingredients together except the oil and water and knead well to form a sticky dough. Add water only if required, otherwise the vegetable juices are enough to accommodate the flour. Dont add too much water unless its too dry.
2.Coat the surface with a tsp of oil and keep aside for 10 minutes.the dough will soften a bit more now.
3.Make tennis size balls from the dough. Spread evenly in a thin 1/2 inch thick layer on the pan with a ladle or with the help of ur fingers or palms properly greased in oil or water, and cook on medium flame.
4.Put about a tablespoon of oil or less, according to your taste, on the sides and in the centre and lift a little if its browned enough, turn it upside down and cook again for a few minutes till small brown spots appear.
5.It will be cooked but a little soft and delicate inside, so handle carefully or it will break into pieces.
6.Serve hot with ketchup, mayo, achar or pickle.
Tips:
1. If u havnt made thalipeeth before, you can use a cheat method where u can add a lot of water to the dough so that it gets a pancake batter kind of consistency and just pour it on the pan with a ladle just like u make pancakes.
2. The amount of oil can be adjusted according to your preferance, avoid using too little or too much to avoid blunders.
3. Making use of a good nonstick pan is better but if u dont have one it will be better to put oil first on the pan and then the batter and then oil again, so that it doesnt stick to the bottom. Vegan Mayo can be a good accompaniment to these.
Banana Delight
This is an insanely easy yet tasty dish to make, you can also serve it with poori or roti.
Ingredients:
4-5 No. Raw Bananas
1 tbsp Sesame Seeds lightly roasted
1/2 tsp mustard seeds or mohri or rai
1/2 tsp turmeric powder or haldi
1/2 tsp chilli powder or lal mirch powder
1/2 cup curry leaves or kadhi patta
1/2 cup coriander or cilantro or kothimbir finely chopped
2 tsp sugar
1/2 lemon juice
1/2 cup oil(any cooking medium)
salt to taste
Method:
1. First boil the bananas as it is in the pressure cooker without removing the skin for 3 whistles and then turn off the heat. After they cool down, remove the skin discard it and chop the bananas into bite size chunks.
2. Take oil in the wok, add the mustard seeds, as they crackle, add the curry leaves, fry them for abt 1 minute.
3. Now add turmeric powder and chilli powder and immediately add the banana chunks, mix well.
4. When the seasoning gets thoroughly coated on the banana pieces, add sugar, lemon juice and salt mix well.
5. sprinkle sesame seeds and chopped coriander.Mix well and serve piping hot...
Ingredients:
4-5 No. Raw Bananas
1 tbsp Sesame Seeds lightly roasted
1/2 tsp mustard seeds or mohri or rai
1/2 tsp turmeric powder or haldi
1/2 tsp chilli powder or lal mirch powder
1/2 cup curry leaves or kadhi patta
1/2 cup coriander or cilantro or kothimbir finely chopped
2 tsp sugar
1/2 lemon juice
1/2 cup oil(any cooking medium)
salt to taste
Method:
1. First boil the bananas as it is in the pressure cooker without removing the skin for 3 whistles and then turn off the heat. After they cool down, remove the skin discard it and chop the bananas into bite size chunks.
2. Take oil in the wok, add the mustard seeds, as they crackle, add the curry leaves, fry them for abt 1 minute.
3. Now add turmeric powder and chilli powder and immediately add the banana chunks, mix well.
4. When the seasoning gets thoroughly coated on the banana pieces, add sugar, lemon juice and salt mix well.
5. sprinkle sesame seeds and chopped coriander.Mix well and serve piping hot...
Sweet Canapes
Wonderfulrecipe for kids, vanishes in seconds, kids just love it.
Ingredients:
1 pack of 30 canapes
1 pack of Amul Fresh Cream
1/2 cup Castor Sugar
1 cup Chocolate Chips
1 cup Strawberry Crush or any other Fruit Crush
Method:
1. Add 1/2 cup Castor sugar or sugar powder to Fresh Cream and whip it together till the mixture becomes little thick and feels hard to whip.
2. Take canapes in a dish, add 1/2 tsp of this whipped cream to it top it with a drop of the strawberry crush, add some chocolate chips to it and serve immediately.
Tip:
1. According to your choice you can also add some fruit preserves or fresh fruit pieces or dry fruits as toppings to these sweet treats.
Ingredients:
1 pack of 30 canapes
1 pack of Amul Fresh Cream
1/2 cup Castor Sugar
1 cup Chocolate Chips
1 cup Strawberry Crush or any other Fruit Crush
Method:
1. Add 1/2 cup Castor sugar or sugar powder to Fresh Cream and whip it together till the mixture becomes little thick and feels hard to whip.
2. Take canapes in a dish, add 1/2 tsp of this whipped cream to it top it with a drop of the strawberry crush, add some chocolate chips to it and serve immediately.
Tip:
1. According to your choice you can also add some fruit preserves or fresh fruit pieces or dry fruits as toppings to these sweet treats.
Sesame Fingers
This recipe comes from really old pages of my recipe diary and from my initial days of cooking, when Mr.Sanjeev Kapoor and Mrs.Tarla Dalal were the only ones hosting cookery shows on telivision on weekends and i used to sit in front of the TV taking a pen and a paper and would fight with everyone else in the family if they changed channels even during commercials, this is one of my family's favourite recipes by Mrs.Tarla Dalal, though a bit oily, and time consuming, its totally worth it when you take the first bite out of it. I have modified the recipe a bit out of my experiences with it.
Ingredients:
10 to 12 bread slices
For the topping:
1/2 cup chopped spring onions whites
1/4 cup chopped spring onion greens
1/2 cup finely chopped carrots
1/2 cup finely chopped french beans
1/2 cup finely chopped capsicum
1 cup cabbage, finely chopped
11/2 cup potatoes, boiled and mashed
1 tbsp garlic finely chopped
3 tsp soy sauce
1 tsp chilli sauce
1 tsp chilli powder
1 tbsp oil
salt to taste
For the coating:
1/2 cup plain flour (maida)
1 cup water
1 tbsp sesame seeds (til)
oil for deep-frying
To serve:
chilli sauce or tomato ketchup
Method:
1. Heat 1 tbsp oil in a wok, add Garlic and all the vegetables together except the potatoes, saute for a while till they are tender, sprinkle some salt again cook for 3-4 minutes on high flame, i purposely eliminated Ajinomoto, since i read somewhere that its difficult to digest, though it cooks food faster, a bit strange but yes its true, and thats why we get soups with no added MSG on the packs, never seen it?? ohhh!!! anyways that was my little story for eliminating ajinomoto from my chinese experiments.
2. By the time you finished reading the story, the vegetables must have cooked, add the sauces and chilli powder and mix together.
3. Add the boiled and mashed Potatoes, mix well, the mix will form a loose lump like consistency here, if not, cook for a liitle more time stirring continuously. Turn off the heat, let the mixture cool at room temperature.
4. Make a paste of the maida, water and a little salt, it should be little thick than the bhajiya consistency.
5. Take a bread slice, Put the prepared vegetable topping on the bread, abt 1 tbsp per bread, spread evenly with hand coating the bread completely and please be little delicate and feminine with this we dont want to make bread crumbs here.
6. Hold this bread slice in one hand and Coat maida mixture on this bread by pouring it over the topping so that the topping side of the bread gets covered, yet let the excess flow away by tilting the bread a little sideways, you need not apply it on the bread side. And do not cover it with another bread, we are not making a sandwich here.
7. Sprinkle some Sesame seeds on top and deep fry this bread slice in oil with the topping facing the ceiling at first, then after a while flipping it and cooking the topping side in oil, take it out on an absorbent paper to remove excess oil. Repeat with the rest of the bread slices, or till the topping lasts :).
8. Cut diagonally in triangles or in squares with a sharp knife and Serve with tomato ketchup or chilli sauce or schezuan sauce. And see how it vanishes in front of your eyes.
Ingredients:
10 to 12 bread slices
For the topping:
1/2 cup chopped spring onions whites
1/4 cup chopped spring onion greens
1/2 cup finely chopped carrots
1/2 cup finely chopped french beans
1/2 cup finely chopped capsicum
1 cup cabbage, finely chopped
11/2 cup potatoes, boiled and mashed
1 tbsp garlic finely chopped
3 tsp soy sauce
1 tsp chilli sauce
1 tsp chilli powder
1 tbsp oil
salt to taste
For the coating:
1/2 cup plain flour (maida)
1 cup water
1 tbsp sesame seeds (til)
oil for deep-frying
To serve:
chilli sauce or tomato ketchup
Method:
1. Heat 1 tbsp oil in a wok, add Garlic and all the vegetables together except the potatoes, saute for a while till they are tender, sprinkle some salt again cook for 3-4 minutes on high flame, i purposely eliminated Ajinomoto, since i read somewhere that its difficult to digest, though it cooks food faster, a bit strange but yes its true, and thats why we get soups with no added MSG on the packs, never seen it?? ohhh!!! anyways that was my little story for eliminating ajinomoto from my chinese experiments.
2. By the time you finished reading the story, the vegetables must have cooked, add the sauces and chilli powder and mix together.
3. Add the boiled and mashed Potatoes, mix well, the mix will form a loose lump like consistency here, if not, cook for a liitle more time stirring continuously. Turn off the heat, let the mixture cool at room temperature.
4. Make a paste of the maida, water and a little salt, it should be little thick than the bhajiya consistency.
5. Take a bread slice, Put the prepared vegetable topping on the bread, abt 1 tbsp per bread, spread evenly with hand coating the bread completely and please be little delicate and feminine with this we dont want to make bread crumbs here.
6. Hold this bread slice in one hand and Coat maida mixture on this bread by pouring it over the topping so that the topping side of the bread gets covered, yet let the excess flow away by tilting the bread a little sideways, you need not apply it on the bread side. And do not cover it with another bread, we are not making a sandwich here.
7. Sprinkle some Sesame seeds on top and deep fry this bread slice in oil with the topping facing the ceiling at first, then after a while flipping it and cooking the topping side in oil, take it out on an absorbent paper to remove excess oil. Repeat with the rest of the bread slices, or till the topping lasts :).
8. Cut diagonally in triangles or in squares with a sharp knife and Serve with tomato ketchup or chilli sauce or schezuan sauce. And see how it vanishes in front of your eyes.
Dal Wada
This is one traditional easy to make recipe that i learnt from my Mother just lately though i have been eating it all these years, helped grinding the dals when i was in college but never really knew the measures, this is one quick recipe if the dals are ready you can make this right away. You've got to try this one atleast once, it has these unique flavours of all the dals and is so rich in Nutrients as well.
Ingredients:
1 cup Chana Dal or Bengal Gram Dal
1/2 cup Matki or Moath Beans
1/2 cup Toor Dal or Pigeon Peas
1/2 cup Moong Dal or Split Green Gram Dal
1 tsp Til or Sesame Seeds
1 tsp Ajwain or Carom Seeds
1/2 cup Chopped Kadhi Patta or Curry Leaves
1 tsp Haldi Powder or Turmeric Powder
Salt to Taste (about 2 tsp)
Oil For Frying
Method:
1. Soak all the dals separately in enough water and keep covered for 4-5 hours or overnight.
2. Grind all the dals coarsely (if possible) without adding water or adding as little water as possible, Also dont make a puree of the dals, grind them to little less than paste.
Combine all the dals and mix well.
3. Add Til, Ajwain, Kadhi Patta, Haldi and Salt, mix well.
4. Put 2 tbsp of Hot Oil in the above mixture, mix and form small balls in your hand, then press lightly to flaten it a bit, dont go for too thin or too thick wadas, make a hole in the centre with ur little finger and fry in hot oil.
(The mix will be not too dry and not too watery, but if the batter is too watery try removing the excess water by tying it in a muslin cloth or try adding some bengal gram dal flour)
5. Serve hot with sweet tamarind chutney.
Ingredients:
1 cup Chana Dal or Bengal Gram Dal
1/2 cup Matki or Moath Beans
1/2 cup Toor Dal or Pigeon Peas
1/2 cup Moong Dal or Split Green Gram Dal
1 tsp Til or Sesame Seeds
1 tsp Ajwain or Carom Seeds
1/2 cup Chopped Kadhi Patta or Curry Leaves
1 tsp Haldi Powder or Turmeric Powder
Salt to Taste (about 2 tsp)
Oil For Frying
Method:
1. Soak all the dals separately in enough water and keep covered for 4-5 hours or overnight.
2. Grind all the dals coarsely (if possible) without adding water or adding as little water as possible, Also dont make a puree of the dals, grind them to little less than paste.
Combine all the dals and mix well.
3. Add Til, Ajwain, Kadhi Patta, Haldi and Salt, mix well.
4. Put 2 tbsp of Hot Oil in the above mixture, mix and form small balls in your hand, then press lightly to flaten it a bit, dont go for too thin or too thick wadas, make a hole in the centre with ur little finger and fry in hot oil.
(The mix will be not too dry and not too watery, but if the batter is too watery try removing the excess water by tying it in a muslin cloth or try adding some bengal gram dal flour)
5. Serve hot with sweet tamarind chutney.
Dabeli(Indian Burger)
Masala Ingredients:
11/2tsp Jeera Powder
1/2tsp Dhania Powder
1/2tsp Saunf Powder
1/2tsp Suntha Powder
1tsp Combined(Elaichi(cardamom)+Dalchini(Cinnamon)+2-3Laung(Cloves)+Mace)Powder
2tsp Anardana Powder(Optional)or can also use Amchur
11/2 tsp Tikhat(Chilli Powder) or according to taste
1tsp Kali Mirch(Black+White Pepper) Powder
2-3 tsp Shakkar(Sugar) or according to taste
Combine all of these ingredients, u can also make these powders at home by dry roasting the masalas one by one in a kadhai and then grounding them to a fine powder and then mixing them all together. Now ur masala is ready.
Other Ingredients:
Roasted or fried Groundnuts 1 cup or as much as you want
Potatoes ½ kg boiled and mashed with a masher, please don’t grind it in a mixer, otherwise it will become a sticky irritating lump of potato, if u don’t have a masher, mash it with hands one by one or can also use “Vegit Aloo Mash” here
Oil 1 cup can also use butter instead
Oil for roasting the buns
Pav one packet of 12 or 6 buns atleast
Onions finely chopped abt 1 cup
Sev 2-3 cups
Chopped coriander 1 cup
Coriander chutney, sweet khajoor imli chutney
Method:
1. Take oil in a kadhai or wok, add 1/2tsp haldi powder add the finely mashed potatoes, salt to taste and sauté for a while.
2. Add the dabeli masala after about 4-5 minutes, mix the masala properly with the potatoes in the kadhai and let it cook for a while on medium flame for abt 4-5 minutes stir continuously, add about 1 cup of water, some tamarind paste abt 1-2 tsp if u like add some chopped coriander abt 1 tbsp. Now your stuffing is ready.
3. Take the Pav or bun cut it from the center horizontally, apply green chutney on one side and khajoor chutney on the other side, Apply the Potatoes mixture on one side, abt 1 tbsp would be enough, it should not fall outside of the bun, add some chopped onions, groundnuts and sev on top of the potato mix, close the bun like a sandwich, repeat this step with the rest of the buns and Your delicious Dabeli is ready to serve.
11/2tsp Jeera Powder
1/2tsp Dhania Powder
1/2tsp Saunf Powder
1/2tsp Suntha Powder
1tsp Combined(Elaichi(cardamom)+Dalchini(Cinnamon)+2-3Laung(Cloves)+Mace)Powder
2tsp Anardana Powder(Optional)or can also use Amchur
11/2 tsp Tikhat(Chilli Powder) or according to taste
1tsp Kali Mirch(Black+White Pepper) Powder
2-3 tsp Shakkar(Sugar) or according to taste
Combine all of these ingredients, u can also make these powders at home by dry roasting the masalas one by one in a kadhai and then grounding them to a fine powder and then mixing them all together. Now ur masala is ready.
Other Ingredients:
Roasted or fried Groundnuts 1 cup or as much as you want
Potatoes ½ kg boiled and mashed with a masher, please don’t grind it in a mixer, otherwise it will become a sticky irritating lump of potato, if u don’t have a masher, mash it with hands one by one or can also use “Vegit Aloo Mash” here
Oil 1 cup can also use butter instead
Oil for roasting the buns
Pav one packet of 12 or 6 buns atleast
Onions finely chopped abt 1 cup
Sev 2-3 cups
Chopped coriander 1 cup
Coriander chutney, sweet khajoor imli chutney
Method:
1. Take oil in a kadhai or wok, add 1/2tsp haldi powder add the finely mashed potatoes, salt to taste and sauté for a while.
2. Add the dabeli masala after about 4-5 minutes, mix the masala properly with the potatoes in the kadhai and let it cook for a while on medium flame for abt 4-5 minutes stir continuously, add about 1 cup of water, some tamarind paste abt 1-2 tsp if u like add some chopped coriander abt 1 tbsp. Now your stuffing is ready.
3. Take the Pav or bun cut it from the center horizontally, apply green chutney on one side and khajoor chutney on the other side, Apply the Potatoes mixture on one side, abt 1 tbsp would be enough, it should not fall outside of the bun, add some chopped onions, groundnuts and sev on top of the potato mix, close the bun like a sandwich, repeat this step with the rest of the buns and Your delicious Dabeli is ready to serve.