वदनी कवळ घेता नाम घ्या श्रीहरीचे | सहज हवन होते नाम घेता फुकाचे ||
जीवन करी जिवित्वा अन्न हे पूर्ण ब्रह्म | उदरभरण नोहे जाणिजे यज्ञकर्म ||

Friday, July 31, 2009

वांग्याची रस्सा भाजी (Eggplant Rassa Bhaji)

(Link to English Recipe)

कृष्णाकाठाला राहिल्यामुळे वांग्याचे बरेच प्रकार घरी केले जायचे. साधारण मार्चनंतर मंडईमधे खुप भाज्या मिळत नसत. वांगी मात्र मुबलक मिळत. प्रत्येकवेळी भरलेली वांगीच केली जात असे नाही ती कारण खुप मसालेदार होतात. डाळवांगे, वांग्याची रस्सा भाजी कधीतरी भरित. वांगीभात असे प्रकार बरेचदा अलटुन पालटुन करावे लागत. वेगवेगळ्या उसळी, यातली एखादी भाजी असेच बरेचद जेवण असे टोमॅटो वगैरे चांगले मिळाले की कोशिंबीर. आता परिस्थिती बरीच बदललेली आहे. कोबी, फ्लॉवर, मटार बरेच दिवस मिळतात असे ऐकुन आहे. कृष्णाकाठची गर्द जांभळी काटेदार वांगी म्हणजे अगदी स्वर्गसुखच :) कोल्हापुर सांगलीकडे हिरवी वांगी मिळतात त्याची पण चव चांगली असते. तशीच हिरवी वांगी खानदेशकडेपण मिळतात. पण जांभळ्या वांग्याचीच चव अप्रतीम असे माझे प्रामाणीक मत आहे! इथे देखील जापनीज वांगी मिळतात ती पण अशीच दिसायला एक्दम गर्द जांभळी पण गोल नसतात. लांबुडकी हिरव्या दांड्याची कमी काट्याची अशी ही वांगी पण चविला मस्त असतात. थाई प्रकारची पांढरी वांगीपण बरेचदाफार्मर्स मार्केटमधे दिसतात.

ही भाजी आहे माझ्या बागेत लावलेल्या वांग्यांची. जापनीज वांग्यांची ६ झाडे लावली आहेत. खुप वाढली नाहीत पण वांगी मात्र मिळतात. वांग्यांचा काढलेला फोटो चुकुन डिलीट केला गेला. पुढचा बहर आला की तेव्हा काढेन परत. आता वांगेपुराण बास करुन रेसिपी लिहीते -


Eggplant Rassa Bhaji


भारतातली वांगी असतील तर ४, जापनीज, चायनीज वांगी असतील तर २-३, इटालियन असतील तर मोठे १ पुरेल
१ मोठा कांदा
गोडा मसाला
लाल तिखट
धने जिरे पावडर १ टीस्पून (वेगवेगळी असेल तर प्रत्येकी १/२ टीस्पून)
चिंच गूळ आवडीप्रमाणे (खूप आवडत नसेल तर वगळावे)
एखादी लसणाची पाकळी (आवडत असेल तर जस्तीचे घालायला हरकत नाही)
१ टेबलस्पून खोबरे (ओले, सुके कोणतेही)
चवीप्रमाणे मीठ
२ टेबलस्पून दाण्याचे कूट
फोडणीचे साहित्य - २-३ टेबलस्पून तेल, जिरे, मोहरी, हिंग, हळद, कढीपत्ता
थोडी चिरलेली कोथिंबीर

कृती-
वांगी धुवुन देठे काढुन साधारण १ इंच इतक्या आकाराच्या फोडी करुन पाण्यात टाकाव्यात. कांदा मध्यम चिरावा (खूप बारीक नको). चिंचेत गरम पाणी घालून कोळ करुन घ्यावा. लसुण, खोबरे आणि थोडीशी कोथिंबीर एकत्र वाटुन घ्यावे (खलबत्यात घेतल्यास उत्तम पण मिक्सरवर केले तरी हरकत नाही). जाड बुडाच्या पातेल्यात तेलाची नेहेमीप्रमाणे फोडणी करावी आणि त्यात कांदा परतावा. कांदा तांबुस लाल झाल्यावर त्यात वाटलेला लसुण-खोबर्‍यचा गोळा घालावा वरुन लगेच वांग्याच्या फोडी निथळून घालाव्यात. वांगी नीट परतावीत त्यावर लाल तिखट, मीठ, गोडा मसाला, धने जिरे पावडर घालावे. नीट मिसळावे. १ कप पाणी घालावे. वरुन झाकण घालुन गॅस बारीक करुन वांगी नीट शिजु द्यावीत. वांगी शिजल्यावर चिंच, गूळ, दाण्याचे कुट, थोडी कोथंबीर घालुन एक उकळी आणावी.

टीप -
वांगी न खाणायांसाठी एखादा बटाटा घालायला हरकत नाही. भाजी थोडीशी रसदार असते. पण अगदी आमटीइतकी पातळ नसते. मी कांदा लसुण मसाला घालुन पण ही भाजी करते पण ती थोडी जास्त मसालेदार होते असे वाटते पण चालणार असेल तर घालायला हरकत नाही.

Tuesday, July 28, 2009

पडवळाची भाजी (Snakegourd Bhaji)

पडवळाची भाजी मम्मी श्रावणातल्या शुक्रवारी करत असे. पुरणाच्या दिवे, पुरणपोळी, भात, वरण, टोमॅटोची कोशिंबीर आणि पडवळाची भाजी असा दर शुक्रवारचा मेनु असे. पुरणाचे दिवे लावुन मम्मी मला आणि सुबोधला ओवाळत असे. ते दिवे रात्री खायला मिळत. तो तुपाचा, पुरणचा जळका वास मला अत्यंत आवडायचा. गेले कित्येक वर्षे घेतला नाही तरीही अजुनही जाणवणारा. तर त्या नैवेद्यातली ही पडवळाची भाजी. मम्मीची अगदी मस्त होते. साधी पण अगदी चविष्ट ...


Snakegourd bhaji


१ पडवळ (साधारण पाव किलो)
१/४ कप हरबरा डाळ
१ टेबलस्पून काळा/गोडा मसाला
मीठ, लाल तिखट गुळ चविप्रमाणे
२ टेबलस्पून तेल
फोडणीचे सामान - जिरे, मोहरी, हळद, कढीपत्ता, हिंग
१-२ चमचे दाण्याचे कुट

कृती-
डाळ तासभर तरी कोमट पाण्यात भिजत घालावी. पडवळ मधोमध उभे चिरावे बिया जुन असतील तर काढुन टाकाव्यात आणि चकत्या कराव्यात. अर्धचंद्राकृती चकत्या होतील. कढईत तेल तापवून नेहमीप्रमाणे फोडणी करावी. डाळीतले पाणी काढुन टाकावे. पडवळाचे तुकडे, डाळ घालून तेलावर नीट परतावे. गरज असेल तर किंचीत पाणी शिंपडावे आणि झाकण ठेवुन अर्धवट शिजवून घ्यावी. त्यावर काळा मसाला, तिखट, मीठ, गूळ, दाण्याचे कूट घालून पूर्ण शिजवावे. वरुन चिरलेली कोथिंबीर घालून वाढावी.


Tuesday, July 21, 2009

Oh Summer!

Weather is really hot these days here. Temperatures are consistently in 80+ and no signs of cooling down in the evening either. Its getting impossible to eat any kind of spicy-hot food. We tend to eat salads, fresh rolls, different kinds of fruit drinks weekend lunches/dinner whenever we are home. Farmers market is packed with fresh stone fruits, cherry tomatoes, cucumbers, corns. All the ingredients are just inviting. Simple salads are just chop chop chop vegetables and/or fruits, squeeze fresh lemon/lime juice salt and ready to eat. Sometimes I feel like adding some protein or carbohydrates and add cooked pasta, couscous, quinoa. Then it becomes nice fulfilling lunch.

Israeli couscous salad -

Israeli Couscous Salad

1 cup Israeli couscous
7-8 cherry tomatoes
1 small cucumber
2 plums
1 nectarine
1 small shallot
few basil leaves
1/2 lemon
sugar salt and pepper per taste

Preparation -

Cook couscous per directions on the package and let it cool for half n hour. Cut all the fruits in bite size pieces. Cut tomatoes in two pieces. Peel the cucumber and the chop in bit size pieces. Chop basil and shallot. Mix all chopped ingredients and couscous in a bowl. Squeeze lemon juice, add sugar, salt and pepper. Let it sit for 15 minutes preferably in fridge for 15 minutes before serving.

Virgin Blueberry Daiquiri -
I have been using this recipe for strawberry daiquiri for a while now. And use it with any berry available in the season. Personally I like blueberry version more so here it is -
Blueberry Daiquiri

1/2 cup washed blueberries
Juice from 1/4 lemon
2-3 tbsp sugar (or per taste)
3-4 ice cubes

Preparation -

Blend all the ingredients together in a jar. Adjust sugar and enjoy the drink in a chilled glass.

Tips -
  1. You can use any berries in daiquiri.
  2. You can substitute any small pasta or quinoa in the salad.

Saturday, July 18, 2009

Palak Bhaji (Maharashtrian Style Spinach Bhaji)

पालकाची पळीवाढी भाजी
Everyone has their own way of cooking and I enjoy learning from my friends their way of making certain recipes. I used to make this same bhaji in a very different way and Renuka, my friend, came to stay with me and this is one of the recipes I learned from her.

Here is the simple recipe -


Spinach BhaajI


1 large Spinach Bunch
1/4 cup Peanuts
1/4 cup Chana Daal
1-2 tbsp Besan
2-3 Dried Red Chilies
2 Cloves of Garlic
small golf ball size Tamarind
small ball of Jaggery
salt and Red Chili Powder per taste
1 tsp Goda Masala
Tempering - 1 tbsp oil, Cumin Seeds, Mustard Seeds, Turmeric, Asafoetida
2-3 cups Water (or as required)

Preparation -

Soak daal and peanuts in cup of water for an hour. Meanwhile clean spinach and chop fine and set it aside. After an hour mix daal/peanuts and spinach and pressure cook with 1-2 whistles.
After pressure cooker cools down whisk the cooked daal, spinach add besan to it. Also add salt, red chili powder, goda masala, jaggery. Squeeze pulp out from soaked tamarind and add pulp to the spinach mix too. Let all boil for 5-6 minutes.
Chop garlic, I prefer smashing it first and then chopping. Break red chilies in 2 pieces.
Heat oil in small kadhai (phodanichi vaati), add cumin seeds, mustard seeds, turmeric and chopped garlic. Let it sizzle and then add red chilies. Turn the gas off. Add the phodaNi to boiling spinach bhaji and turn it off.
Serve warm with rice or chapati.

Tips -

  1. You can add few cashew pieces, sliced dried coconut to the phoDaNi and add 1 more tbsp oil.
  2. You can make same bhaji using taro(patra/Aluchi bhaji) leaves. You will have to add little more tamarind. You should also use peeled and chopped Taro/patra stems.


You can use goda masala recipe from Anita, can be found here or from Jyotsna and can be found here


Thursday, July 16, 2009

Click 07-09: Bi-Colour

मुळ्याची कोशिंबीर

Ashwini's 'Three Mice Radish Raita' came to my mind as soon as I read about Click: Bi-Colour on Jugalbandi. I have been using these with tomato flowers and carrot flowers to decorate my salad and koshimbeer.


Mice on Dinner Plate

The recipe is pretty simple -

1 cup Grated Radish
2 tbsp fresh grated coconut
salt, sugar - per taste
1 tsp lemon/lime juice (optional)

I use fine grater to grate radishes as I like delicate look of it. Mix everything together and serve immediately. Red radishes are less pungent than daikon we get in India. If you are using daikon, I will suggest let the grated radish sit for 15 min and squeeze out all the water and then make this koshimbeer. Squeezed water can be used in any other sabji you are cooking.

Monday, July 13, 2009

Green Beans and Mataki Bhaji

I was totally surprised when I heard about this combination. Mataki (or moth beans) are my favorite beans and can have it anytime of the day. It was only thing I ate when I was in hostel without hesitation. But green beans is not something I liked when I was in India mainly because we never used to get tender beans in market and taste was not so great. My mom would make greens beans only when we get it from our neighbors who were farmers. A friend made me taste this 'green beans and Mataki bhaji' once and I immediately loved the combination of very simple flavors and not very spicy. I tried this number of times and then forgot about it and then few weeks ago remembered and made it few times again and hoping to continue ...

Green Beans and Mataki Bhaji


1lb Tender green Beans
2 cups Sprouted Mataki
1 tbsp Goda Masala
Salt and Red Chili Powder - Per taste
2 tbsp Fresh Grated Coconut
Chopped Cilantro
Water as needed
1 tsp sugar
Tempering - 1 tbsp oil, 1/2tsp Mustard Seeds, 1/2 tsp Cumin Seeds, pinch of turmeric powder, few curry leaves


Preparation -
Soak sprouted mataki in water for 15 minutes. Trim off ends from beans wash and cut in 1/2 centimeter circles and set them aside.

Heat oil in heavy bottom pan. Add mustard seeds and cumin seeds, turmeric and curry leaves. Saute it for couple of minutes till mustard starts spluttering.

Add drained mataki and saute about 3-4 minutes on low to medium flame. Now add cut beans and saute for another 3-4 minutes. Now add salt and chili powder and mix it well. Cover the pan for couple of minutes. Open the lid and add about 1/4 cup water mix well and cover again till both the beans cooked but not mushy.

Add grated coconut, goda masala, sugar and chopped cilantro. On high heat saute the sabji till the dries out. Make sure you stir it continuously and prevent it from burning. This sabji is pretty dry, make sure all the water gets evaporated before you serve.

Serve hot with chapati. It is light enough to be enjoyed as warm salad.


Tips -
  1. You can use goda masala recipe from Anita, can be found here or from Jyotsna and can be found here or like me get it from a friend ;).
  2. You can substitute goda masala with simple cumin and coriander powder (1/2 tsp each)
  3. I have ever tried it garam masala but feel free to experiment.
  4. Mataki sprouts - Pic over the dry beans, soak in luke warm water for 6-8 hours and drain. Cover the sieve with damp towel and set it in warm place for 8-10 hours. I usually put mine in oven.
I am sending this simple recipe to Harini, who is currently hosting MLLA -13 which was originally started by Well Seasoned Cook, Susan.

Friday, July 10, 2009

भरल्या दोडक्याची भाजी (Bharalelya Dodakyachi Bhaji)

English version:  Stuffed Ridge Gourd


कीस बाई कीस,
दोडका कीस..
दोडक्याची फोड
लागते गोड..

आणिक तोड बाई
आणिक तोड......

हे गाणे म्हणत आम्ही शाळेत एक खेळत असु. या गाण्यात म्हणल्याप्रमाणे देशात असताना दोडका कधी 'गोड' लागला नाही. दोडक्याची भाजी केली की नेहेमीपेक्षा १/२ भाकरी कमी खाल्ली जायची. 'पिकते तिथे विकत नाही' हेच खरे. खरेतर आजुबाजुल शेतात किंवा घरी लावलेल्या वेलाचे खरोखर छान ताजे दोडके नेहेमी मिळत. पण कदाचित ते नेहेमी मिळत म्हणुनच ते कधी गोड वाटत नसत. इथे आल्यापासुन सगळ्या भाज्या अगदी आवडीने खाल्ल्या जातात. मम्मी दोडक्याच्या अगदी ३-४ प्रकारच्या भाज्या करत असे. त्यातल्या त्यात आवडणारे प्रकार दोन - भरला दोडका आणि दाळदोडका. भरल्या दोदक्याचे पण २ प्रकार, एक कांदा घालुन आणि दुसरा फक्त करळे आणि दाण्याचे कूट वापरुन केलेला. दोडक्याला खुप उग्र मसाले खपत नाहीत असे माझे मत. खुप उग्र चवीची भाजी मला फार आवडत नाही. असेही वाटते की भारतात मिळणारा कांदा पण थोडा कमी उग्र असतो त्यामुळे भाजीत शिजवला की नीट मिसळून जातो आणि कांद्याची वेगळी चव लागत नाही. पण इथे कोणताही कांदा वापरा तो उग्रच लागतो अपवाद शॅलट्सचा. पण घरी नेहेमी शॅलट्स असतीलच असे नाही. त्यामुळे दोडक्याची भाजी करताना मी ही अशीच करते -

Stuffed Ridge Gourd


१/४ किलो दोडका (साधारण ३ मध्यम दोडके येतील)
१/४ कप कारळ्याचे कुट
१/४ कप दाण्याचे कुट
१ टेबल्स्पून कांदा लसूण मसाला (चवीप्रमाणे कमीजास्त करावा)
१/४ कप चिरलेली कोथिंबीर
चवीप्रमाणे मीठ
१/२ लहान बॉल एवढी चिंच पाण्यात कोळवुन
साधारण तेवढाच गुळाचा खडा
फोडणीसाठी - १ टेबलस्पून तेल, जिरे, मोहरी, हळद, हिंग, कढीपत्ता
पाणी साधारण १ ते २ कप


कृती - दोडक्याच्या शिरा काढुन घ्याव्यात आणि त्याचे २-२ इंचाचे तुकडे करावेत. आणि प्रत्येक तुकड्याला भरल्या वांग्याला देतो तशा चिरा द्याव्यात आणि ते तुकडे मिठाच्या पाण्यात १०-१५ मिनीटे बुडवुन ठेवावेत. १५ मिनीटाने ते निथळून घ्यावेत. एका जाड बुडाच्या कढईत किंवा पॅनमधे तेल तापवुन नेहेमीप्रमाणे फोडणी करावी. त्यात दोडक्याच्या फोडी घालून ५ मिनीटे बारीक गॅसवर परतून घ्यावे. त्यावर दाण्याचे कुट, कारळ्याचे कुट, कांदा लसुण मसाला, मीठ घालावे. अजुन १-२ मिनीटे परतावे गॅस अजिबात मोठा करु नये नाहीतर मसाला आणि कुट जळु शकते. त्यावर १ कप पाणी घालुन, झाकुन उकळी आणावी अधुन मधुन दोडके शिजले का पहावे लागेल. अर्धे अधिक शिजले की त्यावर कोथिंबीर, चिंच, गुळ घालावा. गरज असेल तर अजुन थोडे पाणी घालावे. भाजी नीट शिजवून चपाती/भाताबरोबर गरम वाढावी.

टीप -
१. ही भाजी पळीवाढी असते अगदी कोरडी होत नाही. अगदी रस भातावर घेउन खाण्याइतपत पातळ करायला हरकत नाही.
२. कारळ्याचे कूट मिळणार नसेल तर दाण्याचे कुट किंवा दाण्याचे आणि तिळाचे कुट वापरावे.
३. कांदा लसूण मसाला नसेल तर लाल तिखट, काळा मसाला घालावा पण मग एखादी पाकळी लसूण ठेचुन फोडणीत घालायला हरकत नाही.
४. भरलेला दोडका नाव असले तरी दोडक्याच्या फोडीत मसाला भरायची गरज नसते कारण भरलेला मसाला ९९% वेळा पाण्यात मिसळतो आणि दोडके रिकामेच रहातात!

Tuesday, July 07, 2009

Vange Batata Rassa

(Link to Marathi Recipe)

Dark purple eggplants from my town, situated on the border of river Krishna is my favorite. I grew up eating that all my life. We also get green eggplants here, but not my favorite. Back then, getting fresh vegetables during late spring and summer used to be difficult. But we always got variety of eggplants. I heard things have changed a lot in recent years. Cauliflower, cabbage, tomatoes are available year round. Obviously, we couldn't make stuffed eggplants all the time, so this rassa bhaji, vangi bhat, daal vange used to be very staple during that season. We all love eggplants except my father, but he could eat potatoes so my mom always added potatoes in all the eggplant bhajis.
 

The eggplants from the banks of river Krishna are not available for me here, but get tasty versions of Japanese eggplants. I grow these beauties in my backyard too. I do not get too much yield but whatever I get I use it to make bhajis that I loved eating while growing up. Today's recipe is one of that kind -

2-3 Japanese/Chinese Eggplants ( or 4 Indian Eggplants or 1 Big Italian Eggplant)
2 Small Potatoes (White or Yukon Gold size - optional) 
1 Onion
1.5 tbsp Kanda Lasun Masala (or per taste
Salt per taste 
1/2 tsp Cumin Seed Powder
1/2 tsp Coriander Seeds Powder
1-2 Large Cloves of Garlic
1 tbsp Unsweetened Coconut (fresh or frozen or dry)
1 tsp Jaggery (optional)
1 tsp Tamarind Pulp (optional)
2 tbsp Peanut Powder
Fistful Chopped Cilantro
For tempering - 2-3 tbsp Oil, 1/2 tsp Cumin Seeds,1/2 tsp Mustard seeds, Pinch of Hing, Pinch of Turmeric, Few Curry Leaves



Preparation - 
Wash the eggplants carefully as they can have small thorns. Remove thorns carefully or just remove the green parts totally. Cut the eggplants in 1/2" pieces.
Peel the potatoes and cut into 1/2" pieces.
Put the cut potatoes and eggplants in water bath.
Chop onion in medium dice.
Grind together coconut, garlic and little bit of cilantro.
Heat oil in a heavy bottom pan. add mustard seeds and cumin seeds in hot oil. Once the mustard starts spluttering, add curry leaves, hing and turmeric.
Add chopped onion in a minute. Saute onion until golden brown. Then add coconut-garlic masala and immediately add drained potatoes. Saute for 3-4 minutes and then add drained eggplant pieces and saute for couple more minutes.
Add kanda-lasun-masala, salt, cumin-coriander powder and 1 cup of water. Cover and let it cook thoroughly.
Once potatoes and eggplants are cooked, add tamarind pulp, jaggery, peanut powder and little chopped cilantro. Add little water if needed. Boil for couple more minutes.
Turn off the heat, enjoy with Jowar bhakri or chapati.

Tips - 
I have added potatoes, but you can decide not to use and just make vangyacha rassa.
This is not a dry sabji. it should be curry like but not watery.



Sunday, July 05, 2009

Aqua Fresca: Mango

Aqua Fresca is something I had in our office cafeteria about 5 years ago. Nice lemonade dispenser filled with ice and orange colored liquid with bold label 'Aqua Fresca: Papaya'. As always, I was ready to taste it. Nice refreshing fruit flavored water which was little too sweet for me. Everyday I would see what flavor and color they have and try a sip and take more if I like the flavor. Colors were something I instantly fell in love with, red for watermelon(sandia), pale orange for cantaloupe(melon), pale green for honeydew, bright yellow for mango. They also served horchata(cinnamon rice milk) once in a while.

I also remember googling for 'aqua fresca' and finding the recipe. Its from Mexico and is easily available at the roadside almost everywhere. Recipe was simple enough to make it immediately. Since then I make it on hot summer days and sip sitting on the patio and looking at the birds and squirrels in the backyard. Here is my favorite flavor - mango! I think it is a good way to enjoy the fruit.


Aqua Fresca Mango

2 small ripe mango (yields 1 cups of juice)
4 cups water
Juice from 1/2 lemon
2 tbsp Agave Nectar (per taste)


Preparation -


Blend everything together for 3-4 minutes. Adjust sweetness per taste. Chill for couple of hours before serving. Add couple of small ice cubes to the glass before serving. Enjoy on hot sunny day with light meal or as afternoon cooler.

Tips -
  1. You can use sugar instead of Agave Nectar.
  2. You can use almost any fruit for this, but fruits like watermelon, cantaloupe, honeydew melon, papaya, mango, pineapple, pink guava are more traditional.
This thirst quencher is on its way to Srivalli's Mango Mela! I am also sending it to one of my favorite event, Food In Color, brainchild of Harini and currently hosted at Nithya's Culinary Odyssey.



Thursday, July 02, 2009

Kakadiche Thalipeeth

काकडीचे थालीपीठ

Thalipeeth is something that we Maharashtrians love to eat. I remember as a kid, completing all the chores in time to impress Mummy so she makes something special. And most of the time that special used to be thalipeeth. Thalipeeth also has a cousin named dhapatha (another word for hitting on the back as punishment). I usually get bhajaNi, flour made out of roasted grains, from India. But there were times when I ran out and then had to look for it in local stores. Eventually I did find bhajaNi made by a company called KPra here but it was at least a year old and thus smelly. So I decided to make my own bhajaNi. I mixed all the flours I had and then roasted it in kadhai on stove top and made thalipeeth Later I used oven to roast these and then managed to note down the temperatures and timing etc. So here is this tasty treat for you -


Kaakadiche Thalipeeth

1 cup Wheat flour
0.5 cup Rice flour
0.5 cup Chickpea flour
0.5 cup Jowar (sorghum) flour
1 medium cucumber grated
1-2 green chilies
small piece of ginger (approx 0.5" cube)
1 tsp cumin powder
1 tsp coriander powder
couple of garlic cloves
small piece of jaggery (about 1 tbsp)
salt per taste
1/2 tsp turmeric
chopped cilantro
Oil and water as required


Preparation -


Mix all the flours in a baking dish (I used 9x9 baking pan). Heat the oven at 350F and keep the baking dish on lower rack of the oven while its preheating. You will need to run a spoon through the flour mix. Turn off the oven when preheated. Leave the baking dish in oven for 5 more minutes. Meanwhile grind green chilies, ginger, garlic and add it to grated cucumber. Add cumin powder, coriander powder, salt, jaggery, chopped cilantro, turmeric powder to the mixture and mix it well. Take out the flour mixture out of oven. Mix the flours and cucumber mix together and set it aside for 5-7 minutes. Cucumber naturally has enough water to make the dough but you can use little more water if needed. Thalipeeth dough is little softer than chapati dough. Make 6 equal size balls and keep them aside.
Heat tava on medium heat. Pat the dough on a wet cloth spread. Make 4-5 holes to slip oil while roasting thalipeeth. You will use the cloth to slide thalipeeth on tava by turning it upside down. Gently remove the cloth and add drop of oil in every hole that you have made. Turn the thalipeeth when one side is fully roasted and cook the other side. Make remaining thalipeeths. Serve hot with any koshimbeer or any kind of chutney/pickle.

Tips -
  1. You can use onion instead of cucumber.
  2. You can just use red chili powder and ginger instead of ginger-garlic-chilies.
  3. Make small bangle sized thalipeeths as appetizer.


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