Green Peas and Pigeon Peas Thepla

Theplas are staple food in Gujarati Cuisine. It is also called Dhebra in some part of Gujarat. Methi theplas are very popular. One can make theplas with wheat flour, jowar flour, besan, rice flour, and bajri flours with combinations of diffrent vegetables, It goes perfect with gravys and curries. They are perfect for breakfast too. This recipe is very similar to my Hariyali parathas but jowar flour with yogurt make them super soft and very tasty.

Ingredients:-

• 2 cup Whole Wheat Flour
  
• 1/2 cup Jowar Flour
  
• 1/2 cup Pigeon Peas, boiled
  
• 1/4 cup Green Peas
  
• 1/8 cup Mint
  
• 4 Green Chilies
  
• 1/2 tsp Ginger
  
• 1 tbsp Sesame Seeds
  
• 1/8 tsp Turmeric Powder
  
• 1/2 cup Yogurt
  
• 1 tsp Light Brown Sugar or 1/2 tsp Jeggary
  
• 2 tbsp Olive Oil
  
• Pinch Of Asafetida
  
• Salt To Taste
  

Method:-

1. Mix pigeon peas, green peas, mint, green chilies, ginger, and sesame seeds in food processor and make course paste.

2. Mix flours, hing, salt, oil, and sugar.

3. Now add peas mixer and yogurt to the flour. Add very little water and make dough.

4. Wrap the dough with plastic wrap and set for 30 minutes.

5. Roll out theplas from the dough.

6. Heat non stick skillet on medium-high heat.

7. Cook theplas on hot non-stick skillet.

8. Flip the thepla after one side is cooked a little bit, apply little oil on it.

9. Then flip to the other side and apply little more oil on that side, cook both sides until cooked.

10. Serve this hot theplas with mint chutney, mango pickle, or with sweet chhunda.

Enjoy...

Hariyali Paratha

First of all, I have news to share with all of you. I and my DH blessed with baby boy last month.. This will explain my prolonged absence from blog world. I hope to resume to active duty with this new blog entry. So lets us get to it right away.

This is healthy and flavor-full paratha recipe, however the taste is very different from regular paratha. The Green and Pigeon peas together make it a unique in texture, color, and taste. The texture is very soft, the color is green with tinge of regular parathas.

Ingredients:-

• 2 cups Wheat Flour
  
• 1 cup Pigeon Peas, boiled
  
• 1/2 cup Green Peas, boiled
  
• 1/4 cup Cilantro and Mint
  
• 3-4 Green Chilli
  
• 1 Small peace of Ginger
  
• 1 tbsp Dhania-Jeera Powder
  
• 1 tbsp Lemon Juice
  
• Pinch of Asotida
  
• Salt to taste
  

Method:-

1. Mix Pigeon peas, green peas, cilantro, mint, ginger, green chilli, dhania-jeera powder, asefotida, salt and lemon juice in blender to make it a puree.

2. Mix all the ingredients into the large bowl.

3. Knead the soft dough using little water. Keep aside for 1 hour.

4. Make lemon-sized balls from the dough.

5. Roll them with rolling pin.

6. Heat non stick skillet on medium-high heat.

7. Cook paratha on hot non-stick skillet.

8. Flip the thepla after one side is cooked a little bit, apply little oil on it.

9. Then flip to the other side and apply little more oil on that side, cook both sides until cooked.

Enjoy...

Tip: Use cooking spray to control the amount of oil which goes into it.

Vegetable Paratha - Oil Free/Ghee Free

This is very healthy paratha and easy to make. The good thing about this recipe is that there is no oil, ghee, or butter in this paratha. I used warm water for the paratha. One word of caution is that this parathas should be served hot or warm because they loose their softness quickly.

Ingredients:-

-- For Paratha Dough

2 cups Wheat Flour
1 tbsp Yogurt
1/4 tsp Cumin Powder
Salt to taste
Pinch of Black Pepper

-- For Filling

1 Big Potato or 2-3 Red Potato, boiled and grated
1 Carrot, grated
1/2 cup Green Peas, boiled
1 Small Onion, grated and squeeze water
1/4 cup Mooli, grated
1/4 cup Cauliflower boiled and mash
4 Garlic Cloves, grated
2 tbsp Mint leaves, chopped
3 tbsp Cilantro, chopped
1 tsp Green Chilli, chopped
1 tsp Pav Bhaji Masala
1/2 tsp Ginger, grated
1 tsp Cumin Powder
1 tsp Amchur
1 tsp Sugar
1/4 tsp Turmeric
1 tsp Yogurt
Pinch of Asafetida
Salt to taste

Method:-

-- For Paratha Dough

1. Mix all Paratha dough ingredients in bowl. Knead the dough soft with warm water.

-- For Filling

1. In other bowl, mix all filling ingredients. Taste and adjust seasoning.

-- For Paratha

1. Roll out rotis from the dough.

2. Spread vegetable filling in one roti and cover with another roti. Seal the ends.

3. Cook parathas on hot non-stick skillet.

4. Flip the paratha after one side is cooked a little bit, apply warm water with pastry brush.

5. Then flip other side and apply warm water with pastry brush, cook both sides until cooked.

6. Serve Paratha Immediately.

This is my entry to Srivalli's Roti Mela: celebration of Indian flatbreads.



Enjoy...

Mini Paneer Chilli Paratha & Awards :))))

Parathas are most important part of the Indian Cuisine. It's a flat bread, made with wheat flour, maida, and/or gram flour etc. Aloo paratha and Gobi paratha are the most famous of them all, not only in India but all over in the world. Paratha can be served as breakfast, lunch and dinner as well.

For the paratha filling, one can use any king a vegetables, spices, meats, and even fruits. I am not kidding, there is a shop in my home town which is famous for their fruit paratha.

Paneer Chilli is very famous Indo-Chinese dish, I love the spicyness of this dish. In this paratha, the filling has to be extra spicy, because flour will mellow down the spicyness little bit. Another thing to be careful and reason for these to be mini paratha is that when bell peppers are grated, they excrete some water, which in turn will make filling a little loose so smaller the paratha, it will be easier to keep it bound and rolled.

Ingredients:-
-- For Paratha Dough

• 2 cup Wheat flour
  
• 1-1/2 tbsp Yogurt
  
• 1 tbsp Schezuan Sauce
  
• 2 Garlic Clove, grated
  
• 1 tsp Oil
  
• Mint Leaves, chopped
  
• Salt to taste
  
• Black Pepper to taste
  

-- For Paneer Chilli Filling

• 2 cups Paneer, grated
  
• 1 Red Bell Pepper, grated
  
• 1/2 cup Green Bell Pepper, grated
  
• 1/2 cup Scallion, finally chopped
  
• 1 tbsp Green Chilli, grated
  
• 1 tsp Red Pepper Flakes
  
• 1 tbsp Red Hot Chinese sauce
  
• 1/2 tsp Schezuan Pepper powder
  
• 3 Garlic Cloves, chopped
  
• 1/2 tsp Ginger, grated
  
• 2 tbsp Mint Leaves, chopped
  
• 1 tsp Brown Sugar
  
• Soy Sauce to taste
  
• Salt to taste
  
• White Vinegar to taste
  

Method:-

-- For Dough

1. In bowl, mix all ingredients and knee semi-soft dough. Cover with damp cloth.

-- For Pneer Chilli Filling

1. Heat 1 tsp oil in pan. Add garlic, ginger, red bell pepper, green bell pepper, scallions, and green chilli. Sauté for 2-3 minutes on medium-low heat until excreted water from bell pepper is evaporated.

2. In bowl, mix paneer, sautéd ingredients, soy sauce, schezuan pepper powder, brown sugar, salt, red chilli sauce, red pepper flakes, mint, and white vinegar.

-- For Paratha
1. Knead the dough again for 2 minutes and make small lemon size balls.

2. Roll this dough ball in flour and roll them into thick small puries with rolling pin.

3. Place about 1 tsp of filling in the centre of puries. Cover and seal the ends and dusting flour on rolling pan, roll again.

4. In the mean time, heat a non-stick griddle at medium-high flame.

5. Dust off the excess flour and place Stuffed Paratha on griddle and cook both sides until it’s cooked. Use non-stick cooking spray.

6. Serve hot.

Enjoy...

This is my entry to Srivalli's Roti Mela: celebration of Indian flatbreads.



I also send Italian Aloo Paratha. For this lovely event.



Enjoy...

I have received this 'Inspiration award ' from my dear friends Pravs, and Sailaja. I really appreciate this lovely award, I am blushing :))) Thanks a ton.
This 'Inspiration award ' started by Jamie of Flavor Pantry. Thank You so much Jamie for starting this lovely "Inspiration Award", like others Jamie also inspired by bloggers recipes, photos, and awesome posts.



This award is given to bloggers whose stories and recipes inspire us. Whether it’s to eat healthier, dive back into our past to conjure up something we ate as children, or just make the light bulbs in our brains go on with a new idea for a recipe."

As recipients of this award, please share with us what inspires you and then pass on the Inspiration Award to 4 other deserving bloggers. Please let them know what the award means and what to do with it.

I am inspired by:-

1. I am inspired by my mom who didn't even know how to make plain rotis when she got married, and in within a year, she was a awesome cook who knew many recipes from all over the world.

2. I am inspired by my dear hubby. He is very practical and always thinks logically. He enjoys each moment of life to the fullest, very calm person, always teaches and urges me how to be calm in any situation. Love ya.

3. I am inspired by Giada De Laurentiis. She had a chance to become an actress and she chose to become a chef and to become the one like her, best of the best, is very inspiring for me. If she wanted to become actress, it would have been easy from because of her family's film background but she chose harder path of becoming a chef and she did it very successfully.

4. I am inspired by all of you. When I see all these awesome blogs, I am inspired to make mine very good as well. Some of you have great recipes, some of you have great designs, some of you are very good writers, and some have wealth of knowledge and don't hesitate to share it. Yes my fellow bloggers, you guys inspire me a lot. Keep on blogging and inspiring....

I would like to pass this award to

Swati Raman Garg
Divya Vikram
Happy Cook
Ranji

Congratulations and Enjoy your award gals :))

I also received this awesome "Rocking Girl Blogger" from my dear friends Andhra Flavors and Sailaja. Thank you so much gals, I am excited and very happy :))



I love to pass this award to :-

Sireesha
Simply Aroma
Sugar craft

Congratulations gals, enjoy ur award :))

I am also tagged by dear Neha. I already did it so here it is MEME.


This is my entry to Letz Relishh – Paneer hosted by Jayanthy Kumaran - Tasty Appetite

Italian Aaloo Paratha

This is a unique dish. It is Indian aaloo paratha, made with heavy Italian touch. Its really a marriage of two different cuisine. The filling is prepared using common Italian herbs. The dough, however, is prepared with our Indian wheat flour. This dish can be eaten as weekend's late breakfast or heavy afternoon snack. Be sure serve hot for that wonderful melted cheese aroma.

Ingredients:-

-- For Dough

• 2-1/2 cups of Wheat Flour
  
• 2 tbsp All-purpose flour
  
• 1 tsp oregano
  
• 1 tsp black-pepper
  
• 5 tbsp olive oil
  
• salt to taste
  

--For Filling

• 2 medium Boiled Potato, grated
  
• 1/2 cup Fresh Basil Leaves
  
• 1-1/2 tbsp Chopped Black Olives
  
• 1-1/2 tbsp Red Chopped Bell Pepper
  
• 2 Chopped Garlic Cloves
  
• 1 cup Shredded Fontina Cheese
  
• 1/2 cup Shredded Parmesan Cheese
  
• 1 tbsp Sour Cream
  
• 1-1/2 tbsp mix Italian Seasoning
  
• 1/2 tsp Red Chili Flakes
  
• 2-3 tbsp Marinara Sauce
  
• Salt to taste
  
• Black Pepper to taste
  

Method:-

1. Knead semi-soft wheat dough and keep aside.
2. Take large bowl and mix all filling ingredients. Taste and adjust seasonings.
3. Make paratha, like regular aaloo paratha.
4. Sprinkle sliced olives, parmesan cheese, and chopped basil on each hot paratha.
4. Serve hot with warm marinara sauce on side. If not a Marinara sauce fan, use the same recipe with either Pesto or Alfredo sauce.


Enjoy...