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Wednesday, January 29, 2014

LAUKI THEPLA / DOODHI THEPLA - BOTTLE GOURD THEPLA RECIPE / EASY PARATHA RECIPES

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Hello everyone, here is wholesome, tasty and filling recipe of Lauki Thepla. 
This is a Gujarati speciality dish, made with grated bottle gourd ( lauki ), spices mixed along with wheat flour. Lauki thepla are very tempting as well as nutritious.  
This versatile vegetable Lauki is low in fat and cholesterol yet high in dietary fibre. It contains 96% of water content. It is very much suitable for light and low-calorie diets. 
Lauki Theplas  would be perfect for kids lunch box or even for adults too. It is best served with yoghurt or any chutney, spicy curry or pickle.
Lets move to the delicious, easy and quick to make Lauki Thepla recipe..:)
Ingredients:
·         Lauki / doodhi / bottlegourd  - 1 cup (grated)
·         Wheat / Atta flour                  - 2 cups
·         Sesame seeds                      - 1 tsp
·         Ajwain seeds                        - ½ tsp
·         Turmeric pwd                        - ¼ tsp
·         Red chilly pwd                      - ½ tsp
·         Ginger garlic paste                - 1 tsp
·         Coriander leaves chopped     - 2 tbsp
·         Amchur pwd                         - ½ tsp
·         Kasoori methi pwd                - ½ tsp
·         Yoghurt                                - 1 tbsp
·         Salt to taste
·         Oil / butter as required
Method:
1.   Wash, chop and peel the skin of Lauki.
2.   Grate Lauki to fine shreds.
3.   Squeeze out the water from it and keep aside. ( don’t throw away the squeezed water. It is highly nutritious and can be used in cooking)
4.   In a mixing bowl, add wheat flour and grated lauki.
5.   To it add sesame seeds, salt, ajwain, turmeric pwd, coriander leaves, red chilly pwd, ginger garlic paste, amchur pwd, kasoori methi pwd, yoghurt and combine well.
6.   Knead it to smooth soft dough by adding 2 tsps of oil. ( no need to add water as lauki itself lets out enough water. If needed little sprinkles of water will be fine)
7.   The dough shouldn’t be watery or too stiff.  The softness should be the same as chapatti dough.
8.   Now divide it to equal sized balls. ( don’t allow the dough to rest, coz the lauzi lets out water on resting and the dough turns sticky)
9.   Take one ball at a time. Dust it with wheat flour and roll it to thin round discs using a rolling pin.
10. Heat the girdle / tawa or pan on medium heat.
11. Once hot, put the rolled thepla on it.
12. Apply ½ tsp of oil or butter on it.
13. Wait for few seconds and flip it to other side.
14. Drizzle oil to the sides.
15. Once it turns golden brown on both sides, remove from heat.
16. Repeat it for all the theplas.
17. Healthy & tasty Lauki Theplas are ready.
18. Serve it hot as a breakfast or dinner.
19. It pairs up excellent with yoghurt, pickle or with any spicy curry.
20. We enjoyed Lauki Thepla with delicious Methi Chole.
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Monday, January 27, 2014

MILAGU KUZHAMBU - CHETTINAD STYLE PEPPER KULAMBU RECIPE / STEP BY STEP

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Today, am sharing my MIL’s signature dish Milagu Kuzhambu. If you’re bored of the regular sambar menu, this spicy, tongue-tickling flavorful kuzhambu makes a opt choice for your lunch. 
It is one of the healthy food in winter season, as black pepper not only adds extra zing to the Indian dishes, its loaded with medicinal properties. It helps to calm a cold, detox our skin and even help fight cancer.
As the name implies, this gravy uses peppercorns instead of red chillies. It is prepared by cooking freshly ground spices with peppercorns in a tamarind based gravy. 
It tastes excellent with steamed rice and ghee with any veg stir fry, paruppu thogayal or roasted pappad. 
Also it makes a delicious side dish with idly / dosa or even with chapatis. 
Here comes the traditional Milagu Kuzhambu recipe, try once and am sure you’ll love it..!
Ingredients:
·         Oil                            - 2 tbsp
·         Chana dal                 - 1 tbsp
·         Red chilly                 - 1 or 2
·         Pepper corns            - 2 tsp
·         Grated coconut         - 2 tbsp
·         Tamarind                  - a small piece
·         Coriander leaves       - handful
·         Mustard                    - ¼ tsp
·         Cumin                      - ½ tsp
·         Hing                         -  a generous pinch
·         Curry leaves             - a twig
·         Turmeric pwd            - ¼ tsp
·         Jaggery                    - a small piece
·         Salt to taste
Method:
1.     Heat 1 tsp of cooking oil or sesame oil in a pan. ( I used sesame oil for aunthentic taste)
2.     Add chana dal, red chilly and pepper corns.
3.     Roast for a minute and take it aside.
4.     Allow it to cool.
5.     In a mixer add finely grated coconut, tamarind, coriander leaves and roasted chana dal, red chilly and peppercorns.
6.     Grind it to coarse mixture.
7.     Add ½ cup of water and grind it to fine paste.
8.     Heat oil in the same pan.
9.     Add mustard, cumin seeds, red chilly, ½ tsp pepper corns and curry leaves.
10.  Allow to crackle.
11.  Add hing, turmeric pwd, coriander pwd and stir well. Add the fine paste and combine thoroughly.
12.  Add 1 cup of water and adjust the thickness of the kuzhambu.
13.  Add salt, jaggery and stir well. ( jaggery helps to control the hot taste of pepper)
14.  Allow to cook in low medium flame for 5 to 6 mins till the gravy reaches the thick consistency.
15.  Add a tsp of sesame oil and turn off flame.
16.  Garnish  with fresh coriander leaves.
17.  Hot and spicy chettinad style Milagu Kuzhambu is ready.
18.  Serve with steamed white rice.
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