Baked Thapda and Baked Ghughra for Diwali 2014

Here is a couple of really wonderful healthy diwali snacks this is a baked version of my favorite Thapda and Ghughra.

So make sure to go check that video out for making the thapda dough first.

Then use this baked version for a healthy diwali snack.

And you can do the same with the ghughraa as well. Awesome baked version of the traditional deep fried ghughra/karonji.

Just follow the dough and filling making from the main video and then instead of deep frying you can just bake them at 375 degree for 20 minutes. Turn over at ten minute each side (Please follow your own oven temp settings as each oven is different.

Have a wonderful and happy Diwali and a Prosperous new year.

Fall favorite – Quinoa N Veggie soup

Fall is such an amazing time and it just feels right to make soup/s. The weather is getting cold n dry and it feels just right to get some warmth around us and within us. So here’s a recipe I just started making this season. This soup tastes awesome, it is heart healthy and as usual Quick and easy to make.

Ingredients:

• 2 cups of cooked Quinoa (whole)
  • (in case you cannot find Quinoa use cooked – baked beans/rajma /kidney beans/black eyed beans)
• 4 cups of vegetable broth
• 1 cup cubed green squash (skin on)
• 1 cup cubed yellow squash (skin on)
• 1 cup of green peas and cubed carrot mixture
• 1 cup cubed green bell pepper
• 1 cup  cubed eggplant (skin on)
• 1/2 cup small cubed cauliflower
• 1 cup indian gourd (dudhi)
• 1 cup orange yam(sweet potato)
• 1/2 cup white yam (sweet potato)
• 1/2 cup large cubed onions
• 1/2 cup small cubed onions
• 1 table spoon of crushed fresh garlic (4-5 pieces)
• 1/2 table spoon of ground black pepper
• 1 table spoon  oregano leaves
• 1 tea spoon red chili powder
• 1 teaspoon turmeric powder
•  1 table spoon extra virgin olive oil for sautee
• pinch of hing (asafoetida)- optional.

Cooked Quinoa for Quinoa veggie soup

ingredients Quinoa veggie soup

Note:

For all you Busy bees out there, as an exception , just this once go ahead and use a can of beans if you are absolutely pressed for time. Just make sure to rinse all the extra sodium out). Watch the video for an additional healthy fall/winter tip.

Method:

Heat a pan with olive oil and saute the garlic and small cubed onions till golden brown. Now add the tomatoes and after a few minutes add the green peas and carrot mixture. Stir well and cook for a  few minutes. Add a little bit of salt just for cooking this much portion of veggies. Alongside on the other stove heat up a large size cooking pot and add the cooked Quinoa (or any other cooked beans/lentil u r using). Now add some water and some vegetable broth. Allow it to heat up while still stirring the veggie mixture. Now add the mixture to the cooking pot and slowly stir it all together. Add some more vegetable broth and now add all the remaining vegetables some more more water and all the rest of the vegetable broth.  Stir well and add more salt, turmeric powder,red chili powder, black pepper and oregano leaves. Stir well to bring it to a good full boil  and then lower the heat to medium for about fifteen to twenty minutes. After the first two boils, partially cover the pot for the rest of the cooking and simmering time.

Fall favorite- Quinoa veggie soup

Keep a wooden ladle inside the pot if you wish. Stir every few minutes for a good flavor mixing and simmering. Make sure to reduce heat to low at the end to add additional  five minutes heat before serving.

Great with any Sandwich/salad or Best of all Just all by itself. That is what I do. I have a large bowl of this soup just by itself. Hope you enjoy this fall recipe. Remember to like, share and pass it on to the next generation.

Stay happy, stay healthy. Until next time. Keep those comments coming.

Healthy Breakfast n a Happy New Year 2015

Healthy breakfast for 2015 winter months

healthy-winter-breakfast-for-2015

Ingredients quantity is assumed to be for a normal healthy adult breakfast. Please adjust according to children’s ages/members of your family/your personal needs and requirements.

Ingredients:

• 2 to 3 medium/large size or 5 small size Dates
• 1 teaspoon (7 to 9 ) dried cranberries
• 3 to 5 halved unsalted raw walnuts
• 5 whole raw unsalted almonds
• 1 teaspoon of dry unsalted sunflower seeds (magaj tari)
• 5 to 7 golden raisins
• 3 to 5 whole raw unsalted cashews
• 1 cup of skim milk yogurt
• 1 tablespoon of amaranth and granola mixture.

Optional :
A piece of apple or papaya or a seasonal winter fruit.

Note:

Please keep the quantity of nuts to the above number or less in order to keep a healthy balance. Do not over do the quantity of nuts.

Method:

Take a bowl of the skim milk yogurt and add the mixture of granola and amaranth. Now add all the other nuts . Try and break the walnuts into smaller pieces if you wish for bitx size taste. make smaller bite size pieces of dates (pitted) and mix it all together very well. Now add a piece of fruit if you wish. Enjoy with family/friends and have a wonderful happy healthy quick and easy winter breakfast. And if it’s snowing don’t forget to have your hot chocolate with it.

Have a happy healthy very safe and prosperous new Year 2015.

See you soon.

How to Cut and Store Moola Ni Bhaji- Indian Radish By Pratibha Jani

For the green leafy vegetables to last longer than normal time here are small tips to keep them fresher longer.

These tips work for most green leafy veggies. Use these tips to keep your veggies stay longer and fresher at home. The veggie storage Bags I show in this video are quite reasonable in price but if you don’t have these kind of bags, go ahead make your own or even just a simple cheese cloth should be able to serve a similar purpose.

For making Moola Ni Bhaji go to this video

The bags work well for most other vegetable storage as well.

Here are some of my other veggie bags.

Try to keep your produce as fresh for as long as possible and treat them with respect.  Shop local and shop fresh as much as possible. Remember to share,like and pass it on. See you soon..until next time.

How to Make Garam Masala(Masalo) {Indian Curry Powder} By Pratibha Jani

Home Made Garam Masala

Home Made Garam Masala(Masalo

Garam Masala means Hot spice mixture. This is a very healthy tasty spice Indian curry powder mixture. It tastes great if made at home and is also quite Healthy especially useful during the winter months. This spice mixture is used in most gujrati soups/curries and North Indian curry vegetable recipes. Here is my Quick,easy,tasty and healthy recipe of the Home made Garam Masalo as they say in gujrati or Garam Masala as they say in Hindi.

Be sure to check out the link at the end of this recipe that I am also posting to the nutrients information from USDA nutrient database for all the ingredients used in this recipe:

Ingredients:

Ingredients for garam masala

• 1 cup cumin seeds
• 1 cup whole coriander seeds
• 1/4 cup whole black peppercorn
• 1/4 cup cloves
• 3 to 5 cinnamon sticks (roughly 2 inches long each)
• 1 or 2 red chili peppers
• 2 to 3 bay leaves
• 1 teaspoon of extra virgin olive oil

Optional

• 1 teaspoon ground cardamom powder
• 1 teaspoon dry ginger powder

Method.

Heat a medium pan/pot and start roasting the cumin seeds with a couple drops of oil on medium heat. Stir constantly so as not to burn but roast all seeds evenly to a golden brown and till u smell the aroma.  In about two minutes they should be roasted. Remove into a large bowl and now roast the whole coriander seeds similarly. Once roasted to golden brown, remove and add to the cumin seeds bowl. Next roast the whole black pepper for about two minutes as well add two drops of oil if you need. Remove as it starts to pop and keep it in another separate bowl. Now roast the whole cloves for a minute or two as soon as it starts to pop or smells roasted aroma immediately remove from heat and add to the whole black pepper bowl. Now roast the cinnamon sticks for a minute or two as well. Remove and add to the whole pepper bowl. Now roast the bay leaves -It will take less than 30 seconds for bay leaves to roast. Remove quickly from heat and add to the whole pepper bowl. Next roast the red peppers as you turn the heat off since the pot/pan is very hot by now and the chili peppers will get roasted in less than 40 seconds. Add the chili peppers to the bowl of whole black pepper. (watch the video for more details). Be careful do not burn any of your ingredients. The Garam masala will not taste good it if burns.

roasted mixture

Allow the entire mixture of both bowls to cool for a few minutes (ten to fifteen). Now take a blender/grinder and grind the whole spices mixture first to a nice fine mixture. Remove in a bowl and next grind the second bowl of mixture (cumin seeds coriander seeds) into a fine mixture. Add both the mixtures together into a large bowl and mix well.

Last but not the least add the two optional ingredients if you wish. The dry ginger powder and the cardamom powder.  Mix it all well together and store in a air tight glass jar or in a stainless steel covered container. The mixture is quite  spicy ayurvedic masala and so make sure to use sparingly by placing a small spoon inside the jar. Enjoy

Home Made Garam Masala(Masalo

USDA Nutrients database for ingredients used in this recipe.

This Quick,Easy, Tasty and Healthy Home made fresh Garam Masala tastes awesome with all the yummy  vegetables/soups/curry recipes from Gujrati and North Indian menu like flower vatana nu shaak.

I am listing below all Nutrient Information available for the spices that I used in Making my

Garam masalao/Masala(Indian curry powder)

Nutrients Source:

United States Department of Agriculture United States Department of Agriculture
Agricultural Research Service
National Nutrient Database for Standard Reference Release 27
NDL Home
Food Search
Nutrients List

Ground Cloves

Cinnamon ground

Cumin seed

Coriander seed

Bay leaf

Black pepper

Cardamom

ginger ground

Source:

United States Department of Agriculture
Agricultural Research Service
National Nutrient Database for Standard Reference Release 27

Daal Maaliya (central Indian Recipe) winter soup

Split Urad daal and Corn both are good for you in the winter months. Even better, if they are both made together in a soup that tastes great. Nothing like it.

Split Urad daal and corn flour recipe soup.

split black urad daal

Corn flour

Another one of my childhood favorites. My mom grew up in madhya Pradesh and she used to make this recipe when I was little. Love it.I hope you will too. It is healthy, hearty, filling and tasty also as usual quick and easy to make. Best part it is a meal in itself.

Ingredients:

for daal

• 1 cup split black urad daal (soaked over nite or at least 8 hours)
• salt to taste
• 1 teaspoon red chili powder
• lemon juice to taste (optional)
• 1/2 teaspoon turmeric powder
• 1 table spoon of fresh shredded ginger
• 1 teaspoon of mustard seeds
• 1 small piece of whole red chili for saute(vaghaar or tadkaa)
• 1 teaspoon of extra virgin olive oil or 1 table spoon of ghee.
• dash of lemon juice as per taste.

for maaliya

• 1 cup of finely ground yellow corn flour (not corn meal)
• pinch of salt
• pinch of baking soda
• water to knead dough into making small 1 inch submarine kind balls.

Method.

Add all the dry ingredients into a bowl and slowly start adding water as you knead. Be careful to add just a little water as you want to make sure the small sub balls are not too hard not too soft just right. (watch the video for details). Once you have the dough ready make small 1/4 inch submarine kind design balls basically just a fist ball.

maaliya

Make it by making a fist. That’s how simple. Don’t make a tight fist or they will not be soft to eat. Once all are done, keep them aside for a few minutes. Now take the split black urad daal rinse and wash thoroughly and soak in water to cook. I cook mine in a pressure cooker. So use the daal at the botttom pot /vessel and the maliya on the top plate/vessel.

Daal Maaliya

Close the pressure cooker and allow to cook for four to five whistles. This will ensure the maaliya and the daal are properly cooked.

After the cooker has cooled down and de pressurized, open it and let’s make the soup. Heat a medium to large pan with extr virgin olive oil mustard seeds and the chili pepper.(optional). Now add the daal and water as needed to make a good soup consistency. Add salt, red chili powder, turmeric powder and the shredded fresh ginger. As it starts boiling, stir well and add all the maaliya (corn fist balls-/submarine balls. You  can add them whole or cut them into bite size pieces and add them to the daal.

Allow to come to two more big boils and then let it simmer on medium/low for about seven minutes to ten minutes until all flavors are incorporated. Remember to stir with a flat spatula or a small spoon so maaliya does not break and keep heat on low to simmer so daal does not stick at the botttom.

Daal Maaliya winter soup

Remove from heat and serve in a large soup bowl for a sumptuous meal just by itself. Remember to add a dash of ghee on top for traditional and authentic taste/flavor. Enjoy remember to like share and pass it on. I love this winter soup I hope you do as well.

Valentine’s day Heart Healthy Breakfast (How to deseed store and enjoy
pomegranate seeds). By Pratibha Jani

Keep the people you love happy and healthy and so I think Valentine’s day unlike just the modern romantic version, is actually a day to spread love all around to the people in your lives.  This includes parents, siblings, friends and always remember those less fortunate to share with them any act of compassion and love and healthy life style you possibly can. Include pets as well.  Have a wonderful Valentine’s day everyone.

Here’s s simple breakfast which is heart healthy

and the video to de seed/enjoy and store the pomegranate seeds.

Hope you enjoy, like, share and pass it on.

Summary- Ayurveda Home remedies for common cold cough and flu season By Pratibha Jani

Mix Vegetable Curry- North Indian Style By Pratibha Jani

Looks like we are going to have this winter for a few more months still. As our body needs to work harder to conserve energy and heat in the winter and traditionally we believe that it is good to consume heavy foods during the winter months(cold months) so Here’s one for the winter time.

Ingredients

• 1 and 1/2 cup mixed vegetables(french beans, peas,carrots,corn) mixture
• 1 and 1/4 cup finely chopped red onions
• 1 cup cauliflower florets
• 3/4 cup chopped bell peppers
• 1 cup heavy cream
• 1 1/2 teaspoon of left over Pulp (ginger and black pepper) from the video of home remedies of ginger drink
• 1 medium stick of cinnamon
• 2 pieces of whole cloves
• salt to taste
• pinch of red chili powder
• pinch of turmeric powder
• 1 and 1/2 teaspoon oil for saute
• 1 teaspoon cumin seeds
• 3 tablespoons or tomato paste of 3/4 medium plum tomatoes(chopped- blended)
• crushed powder of cashews and walnuts (optional)
• pinch of cardamom powder (optional)

Method:

Heat oil in a pan and add cumin seeds (jeera), red chili pepper(whole) and onions saute till golden brown while adding inch of salt add turmeric powder, ginger and black pepper paste, cloves, cinnamon sticks, and a pinch of cardamom powder. Stir mix well and add half of the tomato paste in the mixture for a minute or two. Add red chili powder mix and blend the mixture into a fine paste. Add some water if needed to blend properly. Now add the paste back into the pot and add some water as needed. Add bell peppers, cauliflower, mixture of the carrots, beans,corn and green peas stir and mix all well together. Take a little extra water to wash out the remaining gravy from the blender and add that water to the mixture. Add the rest of the salt as per taste and now turn up the heat and add the rest of the tomato paste ix well again and and let it cook, simmer for few minutes about five to seven on medium heat (Keep stirring in between to make sure it’s cooking and not sticking at the bottom. Add heavy cream now and stir well. Let it simmer for few more minutes (5 to 10) covered. Add some cashew n walnut powder to this mixture now and let is simmer/cook for few more minutes). Check to see if the veggies have cooked.

Mix vegetable curry North Indian style

Serve with Any rotli, bhakhri, paratha, puri or even simple plain khichdi  or brown rice. Really filling meal even just with bread.

How to make Avacado Tortillas (for Home made tacos)

The health benefits of avacado are no secret to anyone anymore. Check online for the benefits.

Tortillas as many may know is a flat mexican bread very similar to rotli or paratha and Tacos is a popular,common and very widely used mexican recipe here in the north east USA. Our family loves the taste, the spices and on the whole  this recipe, so I decided to make my own, and share with you.

avacado for tortillas

avacado flour

Ingredients:

• two avacados
• one cup multigrain flour
• pinch of garam masala (masalo)
• pinch for salt
• one teaspoon extra virgin olive oil
• some water to knead the dough
• rice flour for rolling (corn or multigrain flour is good too)

Take flour in a bowl and add the 2 Avacados  pulp to it. (Watch the video to see how to remove pulp from the avacado). Add all the rest of the ingredients to the flour and knead the dough to a medium consistency of rolling a tortilla. Use very little luke warm water if needed. Let the dough rest covered for about 15 minutes.

Now make small 1 to 1 and a 1/2 inch round balls and roll the tortilla as thin as possible or use thickness according to your family taste. Cook on medium heat on a hot griddle/plate both sides switching sides every half a minute or few seconds. use a clean kitchen napkin,a linen cloth or a paper towel to gently dab the tortillas as they cook. Each one takes about a minute or so to cook. Now store them in a thermos container or a plain container with a lid on it. You can also store/cover in a kitchen towel to keep soft. Try to put the wrapped towel in a closed container.

avacado tortillas

These tortillas are great tasting to enjoy just as a snack, breakfast or lunch in itselfwith

• Masala chai (Tea)/
• Vaghareli chaas or
• make the traditional home made tacos coming up soon.

Stay tuned. Remember please share,like and pass it on.

Baigan Ka Bharatha – Ringan nu Bharat(Bhadat) Fire roasted eggplant curry- By Pratibha Jani.

This is a great healthy quick and easy to make delicious recipe which is also very beneficial for patients with Diabetes.

Baigan ka Bharatha

Ingredients:

• 1 large fireroasted eggplant(Brinjal)
• 1 medium tomato cubed
• pinch of salt
• large bunch of finely chopped fresh coriander leaves(indian cilantro leaves)
• 1 teaspoon oil for saute

Method.

Smear a few drops of oil on the eggplant and fire roast on medium heat. Let it cool, then peel, wash and mash it.  Watch the video for detailed steps. Heat the oil in a pan and add tomatoes to it. Stir and let it simmer and cook. Now add the mashed pulp of eggplant and a pinch of salt. stir for  a few minute till bharatha does not stick to the sides of the pan. Finally add chopped coriander and mix well. Remove from heat and serve with any Indian rotli,bhakhri,puri or parathas.

Goes great with khichdi, plain rice and also make a great veggie sandwich with mutligrain bread  or toasted bread sandwich. (Add green/red chutney to the base of the bread to make sandwich if you like it spicy.)

Remember to pass it on like and share.

Murabbo (Raw mango Jam)

Chundo

Chundo (Sweet N Spicy raw mango Pickle)

Dates and peanuts(or cashews) dessert.

This is a yummy dessert /snack / recipe that is a weekly favorite on my brother’s weekly meal schedule Actually every saturday this is an item on the evening recipe.

Singh naa Laadoo (in gujrati){for peanut allergies, substitute with raw powdered cashews}

Another quick,simple,healthy and Easy to make. Here goes.

Ingredients:

• one cup raw roasted and powdered unsalted peanuts(or use raw powdered cashews instead)
• 6 to 8 medium size pitted dates
• 1/2 cup soft jaggery gud/or gor.(good quality)
• 1 table spoon or less of ghee

Method:

Make the peanuts into a powder with a blender and the using the same blender make a paste of the dates (rough coarse blend or perfect soft paste) I like to keep tiny chunks of dates in my dessert so I keep it coarse blend on dates. Now, in a large pan, mix the peanut powder, dates powder/paste and add jaggery/gud/gor  to it. Mix it well and then add some ghee and mix well. Just add enough ghee to make a nice soft dough to be able to make them into small 1/2 to 1 inch size balls.

And,

There you go. All done. Believe it or not this takes less than ten minutes.

Especially if you have the roasted peanuts powder ready, it takes like ten minutes to mix and roll them into small balls to keep it in a covered glass or stainless container for over a week. Best used as a after school, or breakfast snack, or end of the meal dessert. Dates, Peanuts, and only some jaggery if you need additional sweetness.  Enjoy with wfamily, friends and remember to use it for your children’s lunch boxes.

Important Tip: For people with peanut allergies, just substitute raw cashew powder in place of peanuts, and you now have one hearty healthy Snack/dessert menu item.

Keep those e mails coming. Suggestions of new recipes are most welcome. If you k=make this recipe, Send em a picture and I can post for all others to see.

See you around

How to make Avacado Tortillas (for Home made tacos)

The health benefits of avacado are no secret to anyone anymore. Check online for the benefits.

Tortillas as many may know is a flat mexican bread very similar to rotli or paratha and Tacos is a popular,common and very widely used mexican recipe here in the north east USA. Our family loves the taste, the spices and on the whole  this recipe, so I decided to make my own, and share with you.

Ingredients:

• two avacados
• one cup multigrain flour
• pinch of garam masala (masalo)
• pinch for salt
• one teaspoon extra virgin olive oil
• some water to knead the dough
• rice flour for rolling (corn or multigrain flour is good too)

Take flour in a bowl and add the 2 Avacados  pulp to it. (Watch the video to see how to remove pulp from the avacado). Add all the rest of the ingredients to the flour and knead the dough to a medium consistency of rolling a tortilla. Use very little luke warm water if needed. Let the dough rest covered for about 15 minutes.

Now make small 1 to 1 and a 1/2 inch round balls and roll the tortilla as thin as possible or use thickness according to your family taste. Cook on medium heat on a hot griddle/plate both sides switching sides every half a minute or few seconds. use a clean kitchen napkin,a linen cloth or a paper towel to gently dab the tortillas as they cook. Each one takes about a minute or so to cook. Now store them in a thermos container or a plain container with a lid on it. You can also store/cover in a kitchen towel to keep soft. Try to put the wrapped towel in a closed container.

These tortillas are great tasting to enjoy just as a snack, breakfast or lunch in itselfwith

• Masala chai (Tea)/
• Vaghareli chaas or
• make the traditional home made tacos coming up soon.

Stay tuned. Remember please share,like and pass it on.

How to make Homemade Bhutta or Butta. Spicy roasted corn on the cob By Pratibha Jani

One of my most favorite childhood memories was eating Bhutta- or Butta  from the butta wala in the monsoon time. As I was growing up in mumbai, many times during the four months of monsoon (June to Sept) the rain used to be in very heavy down pours totally unexpected as we had no weather channels or weather forecasts during those times (haha.. yes) and no matter how much of a nicer umbrella or raincoat you had on or how much water resistant clothing you had on you, the rain would literally drench you fully from head to toe. One of the warmest feelings in these cold and drenching and nippy weather was the nice and hot fresh ready made in front of your eyes, off the grill corn on the cob known as butta with yummy spicy sauce on it to enjoy and truly savor the moment, either by bringing it home or by just enjoying it on the street while waiting in long lines for the bus or rickshaw or taxi. Oh. I miss those days.

So here is my home made version of this very quick and easy,healthy simple and tasty recipe.

Enjoy and please remember to share, pass it on and let me know how you like it.

Ingredients:

• 1 to 3 corn on the cob
• 1 lemon
• red chilli powder to taste
• salt to taste
• Keep the husk to hold

Method

Remove the husk from the corn and roast them slowly rotating them 1 or 2 pieces at a time on the stove on medium heat until all sides are slightly burnt and evenly roasted. (Use a mesh rake if you wish. I like to roast directly on the fire of the stove.)

Prepare Sauce .

Cut the lemon in two halves. Add salt and red pepper powder in a bowl. Squeeze the lemon into the salt and pepper powder. Stir to mix well.

Once the corn is roasted, take the lemon wedge and dip in the sauce and apply the wedge all around the corn on the cob evenly. Use more or less sauce according to your taste and liking. Use a plate or use the husk  as a plate to enjoy with family and friends.

Enjoy and share this great summer/monsoon snack recipe.

Quick Easy Healthy Summer salad By Pratibha Jani
Believe it or not today it is 96 degrees here and so It’s time to make a nice refreshing healthy summer salad.

As usual quick and easy to make and truly healthy

Watch this video to make a bowl and enjoy with Fresh cut watermelon

Fresh Ingredients:

• 1 cup baby spinach
• 1/2 green bell pepper
• 1/2 yellow bell pepper
• 1/2 seedless cucumber
• 1/2  Avocado
• some lemon juice
• 1/4 cup shredded carrots
• 1/4 cup cubed cauli flower
• 6 cherry tomatoes
• 1/2 table spoon raw cubed mango
• 1 table spoon low fat fetta cheese
• 1 table spoon sprouts
• oregano leaves to taste
• ground black pepper to taste
• 1/4 cup sliced almonds

Watch this next video on ‘How to cut Water Melon Quick and easy”  Stay cool and let me know how you like the salad

How to make traditional Dhebra-Vada

Serve Dhebra and Vada  with plain yogurt,   raw mango n onion chutney or indian gujrati masala chai (tea) or vaghareli chaas is the Best one.

Ingredients:

• 1 to 1 and a ½ cup Bajri flour (pearl millet)
• 1 table spoon of oil
• 1 cup yogurt
• 1 table spoon sesame seeds
• Salt to taste
• ½ to 1 table spoon of jaggery gud/gor
• 4 cloves f pounded/mashed garlic
• Red chilli powder to taste
• 1 teaspoon of turmeric powder
• Pinch of hing or asafetida
• 1 table spoon ajwain
• Pinch of cumin seeds
• 1 teaspoon dhana jeeru (coriander-cumin ) powder
• Water to make the dough
• Some oil for sautee and /or maiking vada
• 1 cup Fenugreek leaves finely chopped/washed/rinsed
• Multi grain flour (optional) consists of:
  • 1 table spoon jowar flour (sorghum/millet)
  • 1 table spoon Chana or chick peas (gram flour)/besan
  • ½ table spoon Wheat flour

Method:

Add the flour in a large bowl and then add the tightly rinsed fenugreek leaves.

(You can also use shredded Indian gourd called dudhi or finely chopped baby spinach instead of fenugreek leaves..

Next give a quick dry mix to the flour and then add all other ingredients one by one starting with the spices from the masala no dabbo (spice container) turmeric, red chilli powder,dhana jeeru, ajwain, hing, salt, sesame seeds, garlic, oil, yogurt, and jaggery/gud/gor.

Tip:

Make sure to have the gor nicely pounded or broken up well to make it easy to roll the dhebra and so the gor does not burn on the griddle while roasting. Mix it all really well together with fingers, palms and your hands. Now add water as needed to make is a medium rolling out consistency dough and let it sit for about a half hour covered.

Now take a little of the dough separate and add a little extra water to make hand rolled dhebra (hand pressed) .Watch the video and roll them accordingly inside out in  a rotational directional. Sprinkle some dry millet/barley flour on the rolling plate for a smooth roll. Use a plastic wrap to roll on.

Now roast on a heated griddle/roasting pan, both sides until golden brown with a few drops of oil.

You can roll them with a rolling pin as well. Just make sure to keep the dhebra not too thin while rolling.

Once roasted well, remove and let them cool down on a large plate half out of the plate and half in the plate. Once cooled off, store in a covered stainless steel or glass container.

Making Vada:

Use the same dough and make small disc shaped vada by pressing on the sides (watch video for closer visual directions). Heat oil in a pan on medium heat and drop the discs to deep fry them both sides turning golden brown.

Remove while draining most of the oil and let it cool for a few minutes.

Serve Dhebra and Vada  with plain yogurt,   raw mango n onion chutney or indian gujrati masala chai (tea) or vaghareli chaas is the Best one.

This is a member subscriber request recipe:- Lata from UK. here you go.

Best recipe for snacks, breakfast or lite lunch/supper.

Enjoy.

pratibhajaniPratibha Jani's Vegetarian Recipes

Khaandvi recipe By Pratibha Jani A great snack, a very tasty healthy recipe. One of my children’s and my favorite. Ingredients 3/4 cup chick peas flour (besan or chana no lot) 1 1/2 cup non fat yogurt pinch of turmeric powder pinch of salt (optional) 1 teaspoon of water from green chili n ginger paste … Continue reading Khaandvi recipe By Pratibha Jani →

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pratibhajaniPratibha Jani's Vegetarian Recipes

Spicy mashed Potato veggie sandwich Spicy mashed Potato veggie sandwich In my post for making Batata wada, few weeks ago, I told you I absolutely love Bataka wada (Batata wada) and so I always make more pulp and then guess what! I use it for a yummy veggie sandwich over the next few days . … Continue reading Spicy mashed Potato veggie sandwich →

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