Gujarati Methi Thepla (Flat-bread)

Thepla is a Indian flat bread just like roti, but spiced up and flavored with herbs or greens. This bread can be eaten as it is for snacking or served with simple dal or pickle for dinner. It also stores well for 3-4 days at room temperature. The addition of yogurt not only makes the bread softer, it also brings down the heat from the spices. Next time i would like to add minced green chili and garam masala to my theplas. Feel free to add your favorite spices and enjoy'em warm. And here goes the recipe,

Ingredients:

1 1/2 cups Whole Wheat Chapathi Flour

1 tbsp Canola Oil

1/2 cup Plain Yogurt

1 tbsp dried Fenugreek Leaves

2 tbsp fresh Cilantro (minced)

1 1/2 tsp minced Garlic

1/4 tsp Turmeric powder

1/2 tsp Red Chilli powder

1/2 tsp Cumin powder

3/4 tsp Salt

2-3 tbsp warm Water

 How to:

• In a big bowl with whole wheat flour, pour oil and mix well with your hands to incorporate the oil into the flour.

• In another bowl, add the yogurt, and mix together the fenugreek leaves, cilantro, garlic, turmeric powder, chili powder, cumin powder and salt.

• Now pour the yogurt mixture to the flour and start kneading gently. Slowly add water 1 tbsp at a time and knead to bring the dough together.

• Prepare a smooth and well-hydrated dough, smear oil on top, cover it with plastic wrap and let rest for 20-30 mins.

• Take a lime-size dough dusted with flour and flatten the dough with a press or rolling pin, meanwhile heat the tawa/griddle.

• Place the flattened dough on the hot griddle (smear oil if you want to) and gently press with the back of the spatula. 

• Let cook for a couple of mins and flip the bread and cook for another min, until you see golden brown spots on the bread.

• Serve hot with pickle or thokku. Store'em in a thermal food container until ready to eat.

Chicken Keema Matar

Keema means 'minced meat'. It is typically made with minced lamb or goat and is a south-indian favorite. This is such a simple and quick curry with lots of flavor. The curry is not dry, but moist enough and a perfect accompaniment for roti and parathas. You will be surprised at how easy it is to make with different meats with the same base. If you are using any kind of red meat for the dish, make sure you pressure cook. And here goes the recipe,

Ingredients:

1 lb ground Chicken(minced)

2 medium Onions (finely chopped)

2 medium Tomatoes (finely chopped/puréed)

1/2 cup Green Peas (frozen & thawed)

2 tsp Ginger (minced)

2 tsp Garlic (minced)

2 Green Chilies (minced)

2 tsp Coriander powder

1 tsp Cumin powder

1 tsp Red Chili powder

1/2 tsp Turmeric powder

1/2 tsp Garam masala powder

1 Bay leaf

1 inch Cinnamon stick

1 Black Cardamom

2 Green Cardamom

2 Cloves

1/2 - 1 cup Water

2-3 sprigs Mint leaves (chopped)

4-5 sprigs Cilantro (chopped)

2 stalks Green onions (chopped)

2 tbsp Oil

 How to:

• Heat oil in a pan at medium heat, add bay leaf, cinnamon. cardamoms and cloves followed by onions.

• Add green onions and green chilies, and saute along with little salt until it softens.

• Add ginger and garlic and cook until raw smell disappears. 

• Now add mint leaves and cilantro and cook until onions are slightly browned.

• Add tomatoes and cook covered with lid until completely mashed up for 6-8 mins. Remove and cook until oil separates.

• Add turmeric powder, red chili powder, coriander powder and cumin powder. Cook for a couple of mins.

• Add the ground chicken and mix well with the masala.

• Add salt and green peas, mix well and saute for couple of mins.

• Add curry leaves, stir and pour the water and cook for 3-5 mins. Check salt for taste and switch off.

• Serve hot with roti or paratha.

 Tips:

• Ground chicken or turkey can be cooked in an open pan. But red meat like lamb or beef has to be pressure cooked.

Butter Paneer Masala

Butter paneer is one rich creamy dish you can prepare as a treat to yourself. This is definitely not the time to go low fat or no butter. This is a fool-proof recipe and tastes just like the one they serve at the restaurant. You can wow your spouse or your friends with this super rich and quite easy dish. Great for parties too. So go ahead and try it today. Here goes the recipe,

Ingredients:

14 oz Paneer (bite-size pieces)

4 tbsp Butter

2 tsp Oil

1/2 cup Heavy Whipping Cream

1 cup ground Tomatoes

1 1/2 tsp Garlic paste

1 1/2 tsp Ginger paste

1 tsp Coriander powder

1 tsp Chili powder

1/2 tsp Paprika

1/2 tsp Garam masala

1 cup Water

Salt

 How to:

• Heat oil in a deep pan at medium heat and then add butter. (This prevents butter from browning. Btw, i used only half the butter.)

• Now add the ginger and garlic paste and saute for a couple of mins.

• Once the raw smell disappears, add the tomatoes and cook until the oil separates for 4-5 mins.

• Then add the coriander powder, chili powder, paprika and garam masala along with salt and cook for a min.

• Now add the paneer pieces and mix well to coat completely.

• Then pour the water, mix well and cook for 5 mins with lid closed.

• Check salt for taste, lower the flame and add the cream.

• Let come to a boil and switch off.

• Garnish with cilantro and serve hot with naan or rotis.

Aloo Mutter (Potatoes and Peas)

Potatoes and peas, can't be any perfect for your chapathis and rotis. The curry is absolutely spiced up and a slight tanginess from the amchur powder makes you say 'mmm'. You can also add par boiled cauliflower and paneer to the curry. There is nothing more to say except 'you're gonna love it just like i did'. And here goes the recipe,
Ingredients:

3 medium Potatoes

1/4 cup Green Peas (frozen, thawed)

2 medium Red Onion (finely chopped)

3 small Tomatoes (finely chopped)

2 Green Chilli (chopped)

1tsp Ginger (minced)

1 1/2tsp Garlic (minced)

5-6 Curry leaves

2tsp Coriander powder

1/2tsp Chilli powder

1/2tsp Garam masala powder

1/4tsp Amchur powder

1/4tsp Turmeric powder

1 pinch Asafoetida

1/2tsp Cumin seeds

1.5-2 cups Water

Salt

2tbsp Oil

1tbsp Cilantro (chopped), for garnishing

 How to:

• Par-boil the potatoes, peel the skin and chop'em into bite size pieces. Keep aside.
• Heat oil in a skillet, add cumin seeds, asafoetida and turmeric powder.

• Add onions followed by curry leaves and green chilies. Saute for 3-4 mins.

• Then add ginger and garlic and cook until raw smell disappears.

• Add the tomatoes and cook with lid closed until it is completely mashed up.

• Now add the masala powders along with salt and cook for couple of mins.

• Add the par boiled potatoes, pour water and cook with lid closed until they are tender.

• Now add the peas, check salt and cook few more mins until desired consistency is reached.

• Switch off and garnish with cilantro.

• Serve hot with chapathi or naan.