Methi Theplas - Roti (flatbread) with Fenugreek Leaves

Gujarati Thali is the one I have been searching for in Mysore in a long time. Even though there was a mention here and there the only time I had it was one Navratri Dandiya time few years ago. I searched for Theplas ( after girls saw three idiots , they do know names of a few Gujarati dishes now I guess I will have to make them!!!) I came across Roma Sharma's Blog. This theplas turned out very tasty. The measurements were so great that doubling up too yields perfect results. Thanks Roma.


Theplas are basically spiced parathas. They are excellent for travelling as they are not spoilt for more than a week.This variety is great either as a meal, with tea or just a snack in the kids lunch box.


Here's the recipe friends

Methi Thepla

Ingredients :
1 cup Wheat flour /Atta
1 tablespoon Besan /kadalehittu/gram flour
1 tablespoon Oil
Pinch of Haldi powder /turmeric
1/2 teaspoon Mirchi powder /red chilli powder
1 teaspoon Dhania powder /coriander powder
1/2 teaspoon Jeera powder /roasted cumin powder
5 pods of Garlic, finely chopped
1 cup of Methi (Fenugreek ) leaves, fine chopped
1/4 cup Curds /Sour Yogurt
1/2 teaspoon Jeera/Cumin seeds
1/2 teaspoon Til/Sesame seeds
Pinch of Hing (Asafoetida)
Salt (to taste)
Sugar (to taste) (optional)
Oil to roast.


Method


Mix all the above ingredients with just about half a cup of water to a  dough. Knead it till it is soft. Allow it for about 5 to 10 minutes . With a little dry flour roll out rotis.. small circular ones. Cook on both sides with a little oil on a hot flat pan or tawa...
Enjoy hot thelpas with set curds  .They are great with masala tea too.

Scottish Shortbread

Yesterday tried some Scottish Shortbread. Thanks to Malini for the recipe, indeed it is easy and kids can make it too. It took exactly 10 minutes for the preparation and about 20 minutes baking time. Girls absolutely loved it and I am sure it is going to be a regular snack at my place now on..
Here is the recipe for those who want to try. I have changed it to cups to make the measurement easier. I made them the first time, may be next time there will be some improvement in shape and will have the courage to add chocolate or poppy seeds etc.I will add photos and changes as and when I make them again.

                                                             SCOTTISH SHORTBREAD


Ingredients

All purpose flour /maida  - 1 cup

Unsalted butter (melted)- 1/2 cup

Granulated sugar - 1/2 cup

Salt - a bit

Method:

Preheat the oven for 15 minutes at 170 C

Meanwhile prepare the dough.
Sieve the flour with a bit of salt, knead the flour with the melted butter

roll it with the pin for 2" thickness and spread around cut it with shaped biscuit cutters

I made shapes like fingers, but you can just spread them on to a greased tray with two cms thickness.

place the greased tray in the oven for 25 minutes.

If you have spread the dough as whole cut into squares when warm and allow to cool for 10 minutes.
The short breads are ready to have with a hot cup of tea.

Mosaravalakki

Krishnashtami at my place is a matter of delight for kids, Only snack day . The typical dish of the day is Mosru Avalakki (beaten rice with yogurt and seasoning). Avalakki being the favourite snack of Lord Krishna they say. A Sketch of Balgopal by my girl.. adorned the pooja room with my other pictures this time. I told this story to my girls as a part of the festive day.. This is what I found perfect to write in Indokidz... you can find more stories here.
The story of Sudhama is described in the Bhagwat Purana, an ancient scripture of the Hindus.
Sudhama was a poor brahmin boy who became a close friend of Krishna in sage Sandipani's hermitage. Krishna learnt to chant from Sudhama.
Once, Sandipani's wife asked Sudhama and Krishna to get some wood from the forest. While they were collecting the wood, a storm came and they got lost. Sudhama was scared. Krishna held his arms and assured his safety. When the storm was over, they found their way to the hermitage. Sudhama was relieved. Sandipani blessed them with a long life and happiness.
After completing their studies, Sudhama and Krishna went their own ways. Krishna became the king of Dwarka and married princess Rukmini, the goddess of prosperity. Sudhama, on the other hand, married a simple brahmin girl and began to lead the life of a devotee, reading scriptures, praying, forsaking worldly pleasures. Everyone loved Sudhama. His family was quite happy.
Then Sudhama's wife gave birth to two children. Because of Sudhama's austere life style, the family began to face difficult days, with little food to eat and no clothes to wear. Sudhama's wife was extremely devoted to her husband but when her children began to suffer, she was concerned.
Finally on a cold night, when her children were without blanket, she approached Sudhama and humbly said, "Aren't you and Krishna, the lord of Dwaraka, friends? And, Krishna married to the goddess of prosperity, Rukmini?"
Sudhama replied, "Yes."
Sudhama's wife dreamed of seeing an improvement in her family's poor condition. She earnestly said, "Go my lord, I beseech you, for the sake of our dear children, meet Krishna."

The very prospect of meeting Krishna, his old friend, made Sudhama happy. "I will go and see him, but I will not ask him for anything." Sudhama's wife could hardly conceal her joy. She happily said, "Even a visit to Krishna will bless our family. Do not ask anything from him. I will be content my lord."
Just before his departure for Dwaraka, Sudhama came to his wife. Both had the same thought. "What will I give to Krishna when I see him after such a long time?"
Sudhama's wife suddenly remembered, "My lord you used to tell me that Krishna immensely loved Poha, the flattened rice!" Sudhama too remembered Krishna's great liking for Poha . Sudhama's wife ran to her neighbor's house and they happily gave her the gift of Powa in a small bundle. Sudhama then set out on his long journey to Dwaraka.
When Sudama came to the palace, surprisingly enough, no one stopped him.
He looked through various rooms and finally located Krishna and Rukmini. When Krishna saw Sudama he ran to embrace him. Then Krishna sat down and washed Sudama's tired feet with warm water and put sandalwood paste on them.
After the royal meal, they all settled down to chat. Krishna and Sudama exchanged the happenings of their lives since they departed from Sandipani's hermitage. Suddenly Krishna noticed a small bundle on Sudama's waist. He remarked, "Ah! You have brought a present for me!"
Sudama hesitated, "How do I give a king, a poor man's Powa?" When Krishna noticed that Sudama was ashamed to give him the bundle, he remarked, "Sudama, the poorest gifts given to me with love is dearer to me than the richest of gifts given without love." Krishna was thoughtful, "He has not come to ask anything for himself. He came out of love for his wife and me." Then he quickly snatched off the bundle and opened it. There it was, his favorite Powa! He tossed some in his mouth with great satisfaction. Then they talked and talked, as old friends, to their heart's content. Sudama could not ask anything from Krishna.
Next morning Sudama bid Krishna and Rukmini farewell. The long road back home did not seem to be that hard as he thought of Krishna. When he reached home, he was amazed to see that a huge mansion was standing in place of his poor hut. His wife and children, wearing new clothes, came to receive him. He could hardly recognize them. Sudama felt the touch of the all-knowing Krishna who had rewarded Sudama for his gift of love.
Sudama continued to lead the life of a hermit while his family enjoyed the generous gifts of wealth from Krishna.

So during the Janmasthami festivities we do make a lot of snacks which have avalakki/poha /beaten rice as a main ingredients.

This snack plate shows KAYIBELLA AVALAKKI, GOJJAVALAKKI AND

MOSARAVALAKKI.

We do make Bisibele avalakki too .

Today I am sharing the recipe of

Mosaravalakki , will post Bisibele avalakki and Kaibella avalakki soon.

MOSARAVALAKKI (BEATEN RICE WITH YOGURT):

This is a very tasty and easy to make snack. Filling and healthy too..

Tasty Mosaru avalakki

Ingredients:
2 cups thick – Thick Avalakki

2 cups of yogurt – Mosaru

1/2 cup freshly grated coconut.

1 or 2 green chillies very finely chopped

few coriander leaves finely chopped

a sprig of curry 1 cup milk,( optional)

the usual seasoning ingredients.(cumin, mustard, chana dal, urad dal and 1tsp oil)

Method:
Wash the avalakki, beaten in water twice and then let it soak for about 15 minutes.Then add the yogurt, salt to taste , grated coconut and coriander leaves.In a small pan, heat oil. Add all the seasonings add the dals after the mustard splutters then add green chillies and curry leaves. Mix this seasoning with the above avalakki mixture. If the yogurt is thick or sour, add milk .
Enjoy the Mosru avalakki.

Have a happy Janmashtami. Jai shri Krishna.

Mysore Masala Puri

My school days remain the happiest and memorable days of my life till date.Apart from commuting in a crowded citybus.. sitting on a wooden bench with three more girls, silly fights, assembly songs... walking home if we wanted too ( no fear of any sort).Life was fantastic. School days were more enjoyabel with the eatables available just outside the school gates.Those who have been in Mysore can vouch that schooling was synonymous with Churumuri , pani puri, masalapuri... soutekayi (cucumber )and tomato puri........ all available very near to my school in Ballal Circle...
When at school I used get a 25 or 50 Paisa allowance to eat out every Saturday... which was more than enough for a pack of churumuri ( the cone made of paper)(now it is 5 Rs., yummy all the same).The soutekayi ( A longitudinal layer of cucumber layered with lots of garnishing and chutneys).Once you get the hang of churumuri it is almost very difficult to get rid of that that love from your mind.It stays and grows with you. I make it quite often ,but it is never exactly the same.

The masalapuri on the other hand was a bit expensive for me and had to save about three weeks of this money to get one plate... so it was a treat sometimes by my Ajji (grandmother) after she would be pestered by me for it endlessly for the whole week.It was a whooping 1.25 paise...but worth the money.I can feel the taste lingering even now after many many years.Even to date.. my loyalty for this particular churumuri and masalapuri fellows haven't changed. It is not available anywhere else ( may be in Bangalore..I haven't had it there ) with the same taste..specially the masalapuri has a very distinct taste.But I always maintained that the Gadiwala added a secret ingredient to make it so tasty which we cud never get hold off.. which many elders in my family.. felt and feel was his sweat and dirty hands and of all dirty plates... But nothing they say, said detered me frome ating at those chat (carts) places... masalpuri gadis (the cart with all this stuff )or will stop me.. I am immune to all the bugs which can be speread thru these lovely dishes...What is life without them is my argument!!! I am sure many of u there support me.

My Masalpuri:


After many failed attempts to make it at home with the same ingredients.. finally there was a ray of hope,.when my sister passed on a recipe, she got from our cousin. She had tried and said it did taste well.. with the hope this would be good I tried out this Friday and it was a Smash Hit.. BANG!! right the Gadi (cart) taste... now am sure no special ingredients other than using the RIGHT ingredients in Right quantities... and to our taste...The peas masala is the most important ingredient... It is easy to make and tasty too.. Our friends whe where here said it was exactly like the Gadiwala, what better award could i get than that.

(Mysore) MASALAPURI

Ingredients:
Small Crispy Puris (which are available in the market .. these are known as Gol guppa too)
Peas Masala
Grated Carrot
Lemon juice (optional)
Finely chopped Onions
Boiled and mashed Potatoes
Finely chopped Coriander
Chopped Tomatoes
Chat Masala
Garam Masala
Tamarind Chutney
Green Chutney
SEV ( plain thin) or any spicy mixture

Method:

The few of the ingredients to be cooked with some effort is Peas Masala .Easy that it is need a bit of planning..
Dry peas (Batani/vatana) - 1/2 kg
Green chillies - 4
Coriander - chopped half a cup
Ginger - Garlic paste - 2 spoons
One onion - chopped
Garam masala - 4 spoons
Pepper corns
amchur powder - 1 sp
salt to taste
oil - 1 tbsp

Method:
Soak the Dry Peas overnight... cook them with salt and turmeric powder in a pressure cooker.

Grind onion, Ginger garlic paste, one spoon of garam masala, 3/4 green chillies,4 /5 pepper corns, coriander, and one big cup of the boiled peas to a fine paste.
In a big pan heat some oil...and saute the taste for a few minutes till the paste gives out a nice aroma. then add the rest of the boiled peas, with some salt , amchur powder and 3 spoons of garam masala.. let it boil till the paste gets to a thick gravy consistency...One of the secret of the chatwallah is the constant boiling of this masala....so if you prepare it earlier in the day.. start the boiling the peas masala at least 15 minutes before you start serving the dish.

Now for the layering part.this can be done according to our taste .. so the measurements can vary to each plate to the individual's taste.

1.Take 5 to 6 Puris and crush them lightly on a shallow plate.. Add some mashed potatoes as a second layer.

2.Pour the hot peas masala in generous quantity over the potaotes covering the potates and the PURIs

3.Sprinkle chopped tomatoes and Onions on top of the gravy.Place a few cucumber slices to soothe the tongue in case the masala is too spicy .

4. Add some green chutney and tamarind chutney according to the taste and sprinkle a layer of carrots and Sev.. on the top.
Just add a dash of lemon juice if needed.

5. A dash of coriander (which was a bit too much in this plate , but i love it this way),Just sprinkle some Chat Masala and the dish is ready to be served immediately.



This is really yummy .The peas masala is holds the key to this dish... I will await responses..

Bye for today... Have a great week ahead

Kodubale!!!!!!! Tasty and spicy flour rings

"On the whole, WELCOME is a fun ride all the way. The tremendous hype for the film has resulted in a tremendous start at the ticket window and the 5-day weekend as also the lack of biggies in the subsequent weeks will help WELCOME reach the ‘Smash Hit’ status in days to come".

This was the review on the BOLLYWOOD HUNGAMA site and a feedback that it was good that made us watch the movie WELCOME over the weekend. The movie did start of well but It was pure torture to say within half an hour’s time... I knew it would be brainless comedy but not in such a silly way. The whole movie went really crazy and even the locked brains in the house bled badly I felt.God , what a movie!!! even though I feel bad for all the actors who put in time and hardwork.. I would not recommend to anyone other than as punishment.
The director tries to pull every possible string to make us laugh, and to make it hilarious but fails so badly... It was the worst I have seen in a long time... specially
After seeing movies like Taare Zameen par; this was a like rotten egg.

I wish I had read this review in Apun ka choice before seeing the movie.
"Exit from the hall at the end of the movie was the better part of watching ‘Welcome’, director Anees Bazmee’s latest comedy film. The movie falls way short of expectations. To see ‘the end’ of Bazmee’s film was a welcome relief for me. And when the movie’s after-effects faded away, I felt my sense of humour returning back".
I am really not sure if anyone has liked it at all.. if you are one who has liked this movie, please take that this opinion is only mine... you are entitled to yours...

Kodubale,( spicy and tasty rings):


The best part of all this was the snack I had made that day and that it was a DVD which we saw and did not pay thru the nose to see in a theatre. And to tell u the truth we all concentrated more on the Kodubale (spicy rings made out of Rice flour....) I had tried them quite a few times but always they were a failure, something or other hard sometimes and sometimes real soft.... different recipes from as many food recipes I could handle... finally a recipe from a friend in Mysore (Lalita).Kids enjoyed as much as we did, though it was spicy for their taste. No one can
They turned our exceptionally good and made the Saturday great inspite of seeing Welcome!!!!!!!!!

This is one of the snacks very popular in other parts of South India. It is fairly easy to prepare, but needs some patience and little effort to get it right. The name KoduBale, is as the thing looks like a bangle(BaLe) with a Horn (Kodu) in kannada...Kodubale.They seem very similar to the onion rings found in Burger king.

Kasigondu Kodubale, is a very popular line in kannada meaning one for a penny... similar to the line , one a penny two a penny hot cross buns.

Ingredients

2 cup Rice flour (slightly coarse, gives more crispy touch)
1/2 cup ground Dry roasted Gram dal (hurigadale/phutana/chutney dal)
1 spoon Red chilli powder
2 spoon Jeer (cumin seeds)
A pinch of Hing (asafoetida)
A pinch of baking soda
Dried & crushed curry leaves
2spoon White sesame seeds
Handful crushed (roasted) peanuts
1 cup melted Butter
Salt to taste
Oil to fry
(3 spoons of grated coconut- Optional)

Method
Mix the rice flour, red chilli powder, salt, butter and all the above ingredients in the dry form. Knead with palm to ensure that butter gets uniformly mixed in the dry flour. Make thick dough using very little water. The dough has to be little thicker than puri dough. Rice flour sticks well
enough and is not gluey as wheat flour.


(The proper method is not to mix water to the flour all at once, but to sprinkle, enough to make a handful of wet dough at a time, finish that and proceed again. )


In a big Kadai (pan) place the oil for heating.
Take a lemon sized ball and start rolling on a flat area, kitchen board.
The consistency should be sufficient to roll, gently roll to a long rod (the consistency of the dough is very important here... so if it is too dry sprinkle some water to make it pliable)
Roll the dough to the thickness of about the little finger on the hand.
When the rolled rod becomes few inches long, slowly turn around the ends, join them to form a circle (like a bangle).



The correct consistency is that at the points of bending, small cracks may appear, but the roll will not break.Put in 5 to 6 Kodubale at a time and deep fry slowly till brown.


To test consistency, break one after cooling; it must be crispy with crumbs at the centre.
The Kodubale, can be stored for a month or more in airtight boxes, making them excellent snacks for lunchbox.

Yummy , Crunchy kodubale's are ready to savour and devour....

To add to the taste many people fry dry red chillies in oil, and crush them to get a traditional taste instead of red chilli powder.
Using coconut water gives a great taste (instead of using water) while mixing.
Hot oil instead of butter is a possibility but reduces the taste.
Fresh coconut gives a better taste than desiccated coconut.

I am sure you will try this and enjoy.Let me know how you liked them..ciao..

MEDU VADA

A few days ago,when I had guests I made Idli sambar.Though it is a complete meal by itself, I made medu vada to go with it... The Idli - vada combination has always been my favourite meals at places like Saravana Bhavan or the Darshinis of Mysore and Bangalore.
Even in the age where people preferred to eat pizzas and french fries, for me Idli - vada combo remains a must in the menu. During college days eating small meduvadas at the college canteen was such a pleasure. Then end the snacking with very hot filter coffee.. yummy gone are those days I guess. I don't see people eating vadas or pakodas on roads anymore... it has been seriously replaced by noodles and gobimanchuri .. , MacDonald's and pizza huts. are changing the way our kids eat,,,the way they are penetrating the Indian market.



MEDUVADA

These lovely meduvadas are full of proteins with Black gram Dal as the main ingredients and of course is high calorie diet as it is deep fried.It is delicious when served with Sambar known as Sambar vada or can be dipped in Curds/yogurt to make Tairode

Ingredients
1 cup: Urad dal ( uddina bele)
1 big piece: Ginger (finely chopped or grated)
1/2 tsp: Pepper corns
few finely chopped fresh coconut pieces
1 tsp: Hing
1/2 tsp cumin seeds
A few: Curry leaves
Oil to fry
Salt to taste

Method
Soak the urad dal in water for an two to three hours.Grind to a paste with as little water as possible.
Mix all other ingredients except oil.Heat oil in deep pan for deep frying.
Take a bowl of water and slowly take small ball on the palm smearing your hand with water... make a small hole in the middle and deep fry on both sides till brown.
Remove from oil onto a tissue paper to drain the excess oil, Serve hot with Sambar/chutney

TAIRODE

The Vadas can either be served with sambar or made as Dahivadas known as Tariode in South (Tair in Tamil being Curds/yogurt)
The vadas are dipped in some flavoured and seasoned curds and Tairode is ready
The Curds is beaten well to make a homogeneous mixture. Make a paste of some fresh cumin, coriander, freshly grated coconut and salt. Add this to the curds and then soak the fried Meduvadas.

In a small pan add half a spoon oil,when it is hot add some mustard seeds when they splutter add some curry leaves and asafoetida. Garnish this on the Dahivadas and serve chilled.

I am sure you all will enjoy this dish as much as I did with my family and guests loved it too.