METHI NA THEPLA (GUJARATI FLAT BREAD WITH FRESH FENUGREEK LEAVES)

'Methi Na Thepla' is a staple flat bread from Gujarati cuisine and very famous in Western India. I am really fond of Gujarati dishes such as dhoklas and theplas. I have already posted Methi Paratha recipe here, but I make methi theplas oftenly in my kitchen, as it is soft, moist, thin and this theplas stay good for long. This is an ideal dish for travelling, you can eat them simply with pickle or chutney. Whole jeera (cumin seeds) or sesame seeds can be added to enhance the taste of theplas. This theplas are easy to prepare when compared to stuffed parathas. I prefer to make them when I am in no mood to cook elaborate meals.

INGREDIENTS:

3 Cups Washed & Finely Chopped Fresh Fenugreek Leaves (Methi Greens)
4 Cups Whole Wheat Flour (atta)
2/3 Cup Curd / Yogurt (dahi)
1 tsp Minced Ginger (adrak)
1 tsp Minced Green Chillies (hara mirch)
1/4 tsp Carom Seeds (ajwain)
1/4 tsp Asafoetida (Hing)
1/2 tsp Turmeric Powder (haldi)
1/2 tsp Red Chilli Powder (lal mirch)
1 tsp Cumin Powder (jeera)
2 tsp Sugar
1 tsp Salt (namak)
3 tbsp Clarified Butter (ghee)
1/4 Cup Refined oil (for frying theplas)

METHOD:

Take a large bowl, combine all dry ingredients including fenugreek leaves in it.
Add 3 tbsp clarified butter and yogurt, knead into a firm smooth dough, if water is required, add very little.
Cover with a wet cloth and set it aside for 20-30 minutes.
Divide dough into 30 equal sized balls.
Heat non-stick tawa on high flame and start preparing theplas one by one.
Lightly flour a rolling board or clean counter surface, take one ball and flatten it with your palms and start rolling it on the rolling board into round shaped circle of 7"-8" diameter. (It must be thin like chapati only)
Place rolled thepla on the heated tawa. Do the first flip when you see tiny bubbles rise on the top surface.
As soon as the first flip is done, drizzle few drops of refined oil and spread all over the surface of thepla. Flip again after 30-40 seconds and drizzle few drops of oil on this side too and spread evenly with a flat spatula and press gently.

Take off from tawa. Theplas should be soft and moist. Serve warm theplas with pickle, chutney or simply with yogurt.

Do give your feedback in the comments below....
Sending to: Cook with Comfort ~Blog Anniversary Event, Holiday Recipes ~ 3rd Blog Anniversary Event

PARMESAN CHICKEN

This heavenly & mouthwatering Italian chicken dish is so simple and easy to cook. I used to make this appetizing Parmesan Chicken was so delectable, we would fight for drippings, every last crumb. This chicken would cook in much faster way, buttery and crispy coated meat is really a fabulous one.

INGREDIENTS:
20 OZ / 600 gm Boneless Skinless Chicken Thighs
2 pods of Garlic (minced)
2 tbsps finely chopped fresh Parsley
4 OZ or 1/2 cup melted Unsalted Butter
1/2 tsp Salt
1 cup dried Italian Bread Crumbs
1/2 tsp Garlic Pepper
3/4 cup grated Parmesan Cheese
1/2 tsp freshly grounded Black Pepper
1/4 tsp Italian Seasoning (herb mix)

METHOD:
Cut chicken in 2" X 1" pieces. Wash nicely. Pat the chicken pieces dry with paper towel.

Combine unsalted butter with minced garlic in a bowl. In a seperate bowl, mix Italian bread crumbs, fresh parsley, garlic pepper, grounded black pepper, Italian seasoning, parmesan cheese and salt together.

Dip chicken pieces in garlic butter.

Then coat with bread crumbs-parmesan cheese mixture.

Now place chicken piece in 9" X 9" greased baking tray.

Keep little room in between the two pieces of chicken. Follow the same process for all chicken pieces. Sprinkle remaining garlic butter on the top.

Preheat oven to 450 F. Bake uncovered for 15 minutes. Switch off the oven. Keep as it is for another 5 minutes.

After baking chicken will look golden brown colour and crispy.

Serve hot with 'hot and sweet' tomato ketchup.
Linking to:  Chandrani's Holiday Recipes

SPAGHETTI BOLOGNESE

This is a classic Italian recipe that get most twisted around. 'Bolognese sauce' is a meat-based sauce, used for pasta, spaghetti, lasagne or ragu, originating from Bologna, Italy. The all-time favourite recipe, loved by all. This is not true bolognese sauce, you may say a variation which widely used in northern part of Italy. It is actually rich meat with spicy tomato sauce. If any leftover will be there, that will taste even better on next day.

INGREDIENTS:
4 OZ / 100 gm Spaghetti
1/2 lb Boneless Skinless Chicken Thigh
2 tbsps Tomato Puree
1 tbsp Ginger paste
4 cloves of Garlic paste
1/2 medium Red Onion paste
1/2 medium Red Onion (chopped)
2 tbsps grated/shredded Parmesan Cheese
1 tbsp Dried Italian Herb Mix
1/4 tsp Black Pepper powder
1/3 tsp Paprika
2 tbsps finely chopped Parsley Leaves
2 tbsps + 2 tsps Olive Oil
1 tsp Butter
1 tsp Honey
salt to taste

METHOD:
Wash and cut chicken thigh in thin slices.

Boil chicken with 1/2 cup water for 10 minutes. Sieve water. Set aside.

Break each spaghetti in three pieces.

In a sauce pan, bring 1 cup water and 1/2 cup chicken stock to a boil. Add 2 tsps olive oil and little salt in it, then spagetti. Keep it boiling for 10 minutes till it gets tender. Drain and rinse the spaghetti under cold water. Put it in colander. Now heat butter in the same saucepan. Toss the spaghetti in it. Continuously keep turning for 2 minutes. Remove from heat and set aside. Arrange spaghetti on a plate according to its circumference and make a round whole/gap  in the centre.

Heat remaining olive oil in a frying pan. Add chopped onions in it. When onions get translucent, add onion paste, ginger paste and garlic paste. Fry for 3-4 minutes.

Add tomato puree in it. Saute for another 2 minutes and add cooked chicken in it. Add paprika, black pepper powder, 3/4 tbsp Italian herb mix, chopped parsley leaves, honey and salt. Fold well. Fry for 3 minutes.

Now add 1/3 cup warm water in it. Keep on low heat for another 2-3 minutes. Add parmesan cheese. Fold nicely for another 2 minutes. Cheese mix up with bolognese sauce nicely. Remove from heat. Pour in the middle of spaghetti plate. Sprinkle remaining Italian herb mix with little salt on the spagetti layer.

Serve immediately.

TIPS: For a nice mix up, adding cheese with bolognese sauce is better. But you may
          sprinkle it at the top of bolognese also.
          May cook pasta, lasagne or ragu in the same way.
 
Linking to:  Chandrani's Holiday Recipes



BEET CARROT SALAD

This salad I have prepared and relished on the weekly basis. I saw this recipe on Khana Khazana, by Sanjeev Kapoor. Actually it is an Italian salad with yummy dressing. Very simple and can be prepared in 10 minutes.  Healthy delicious and very light as a side to chicken, mutton or turkey. So, here is the recipe of tasty toothsome cumin flavoured simple salad by beet and carrot.

INGREDIENTS:
1 Beet root (peeled and parboiled/baked)
1 Carrot (peeled and parboiled/baked)
2 tbsps Olive Oil
1/2 tsp Cumin seeds
1 tsp Sesame seeds
1/3 tsp Grated Ginger
1/3 tsp Sea Salt
1 tbsp Fresh Lemon Juice
Few Slices of Cucumber (for garnishing)

METHOD:

Dry roast sesame seeds.

When it turns to change colour, remove from heat and set aside.

Dry roast cumin seeds for 2-3 minutes. Set aside.

In a mortar, place the grated ginger, roasted cumin seeds and sea salt. Pound it coarsely. Now add olive oil and lemon juice in it. Mix nicely. Now salad dressing is ready.

In a bowl, place chopped carrot and half of the dressing in it. Mix well.

Add the beet root slices in it and the remaining dressing. Mix thoroughly.

To serve, Place carrot beet mixture on the middle of the plate or tray.

Decorate with cucumber slices and sprinkle roasted sesame seeds on the top and serve chill. Enjoy this yummy and healthy salad.

Sending to:  Chandrani's Holiday Recipes

HUNAN CHICKEN

Hunan / Xiang cuisines is one of the eight great traditions of Chinese Cuisine. Cooking techniques are very common but it is well known for its deep colour, fresh aroma, little oily and spicy hot flavour. Chilli peppers, shallots and garlic are liberally used in this cuisine, which is famous for being dry hot as opposed to Sichuan cuisine, to which it is often compared. Everything from the preparation to the presentation is more involved with Hunan cooking. Flavours are developed over time therefore creating a tastier dish. Hunan Chicken is a sweet and spicy dish where fried chicken pieces coated with sweet and spicy sauce and peanuts add some extra flavour.

INGREDIENTS:

500 gm Boneless, Skinless Chicken Breasts, Cut into chunks
1 tbsp Fresh Lemon Juice
1/3 Cup Cornflour
2 Eggs

FOR THE SAUCE:

1/2 Cup Roasted Peanuts
1 Small Onion (chopped)
3-4 Pods of Garlic (minced)
1/2 tsp Minced Ginger
1/3 Cup Chicken Broth
1 tbsp Tomato Puree
1 tbsp Chili Garlic Sauce
2 tsp Dark Soy Sauce
1 tsp Red Pepper Flakes
1 Dried Red Pepper (chopped)
1 tsp Sugar
1/3 Cup Chopped Green Onions (optional, I didn't use)
1 tbsp Sesame Seeds (for decoration)
Oil for Frying
1 tbsp Sesame Oil
Salt to taste

METHOD:

In a bowl, whisk eggs and cornflour untill smooth. In a medium sized bowl, combine chicken pieces, lemon juice and little salt. Add egg-cornflour mixture in it. Mix nicely. Keep marinated chicken aside for 15 minutes.

Dry roast sesame seeds, till a nice aroma comes out. Remove from heat and set it aside.

Heat 3-4 tbsp Oil in a wok. Shallow fry chicken pieces in batches till it fully cooked. Drain on paper towel.

Meanwhile, combine chicken broth, tomato puree, chili garlic sauce, soy sauce, red pepper flakes and sugar in a medium sized bowl. Mix thoroughly.

Heat 1 tbsp sesame oil in a seperate wok. Add minced garlic, ginger, chopped red pepper and saute for 10 seconds on high heat. Add onion in it, saute till it turns into translucent. Pour sauce mixture in it, let it cook on very low heat for 6-7 minutes.

Add peanuts, saute for 2 minutes. Mix fried chicken pieces in it, toss well. Sprinkle chopped green onions (optional) and sesame seeds in it. Turn off the heat now.

Serve hot with tossed noodles.

Sending to: Holiday Recipes ~ 3rd Blog Anniversary Event

VEGETABLE RICE

One of my favorite food is vegetable rice or vegetable pulao. There are so many different styles to make and customise vegetable rice, i.e. vegetable pulao, vegetable biryani or vegetable fried rice. But I have tried my own variations over the years too. This rice dish is simple, flavorful and have a good amount of vegetables. A medley of veggies add colour and flavor to this spicy rice dish. Here is my simple vegetable rice recipe...

INGREDIENTS:

3 Cups Basmati Rice (or any aromatic rice
Some Whole Garam Masala
2 tbsp Clarified Butter (ghee)
Whole Garam Masala
(2-3 Bay Leaves, 2" Cinnamon Sticks, 3 Black Cardamoms, 6 Cloves, 8 Pepper Corns)
6 Cups Water
1 tsp Cumin Seeds
1 Cup
1 Cup Roughly Chopped Carrot
1 tbsp Julienne Ginger
3-4 Chopped Green Chillies (as per taste)
1 Cup Chopped Green Beans
2/3 Cup Sweet Corn (frozen)
2/3 Cup Green Peas (frozen)
3-4 tbsp Oil
Salt to taste

METHOD:

Wash rice 4 to 5 times and soak in water for 30 minutes. Drain excess water completely now and set it aside.

Heat 6 cups water in a deep pan or wok. Add rice in it and give a nice stir. Let it start to boil. Adjust heat into medium. At this time add 2 tbsp clarified butter, whole garam masala and salt. Give a stir once again.

Put the lid on and cook it for just 15 minutes on medium low heat. Remove from heat now. Open the lid, rice is now tender but each and every grain is seperated, not sticky.

In another pan or kadai, Add cumin seeds, ginger, green chillies in it. Saute for 40 seconds. Mix chopped carrot in it. Fry for another 2 minutes. Add green beans, sweet corn and peas in it.

Sprinkle little salt on it, fold well. Cover and cook for 4-5 minutes.

Now this vegetables are tender. Pour this sauteed vegetables onto cooked rice. Mix with a fork, so that everything incorporated very well. Cover the lip again and keep it as it is for 5 minutes.

Open the lid and serve warm vegetable rice with any spicy curry or simply with yogurt or raita. It is simple but delicious!

TIPS: Addition of clarified butter (ghee) keeps each grain of rice

          seperate.

Sending to: Cook with Comfort ~Blog Anniversary Event, Holiday Recipes ~ 3rd Blog Anniversary Event