Here is a Gujarati delicacy often made by me using Fenugreek leaves also called Methi in Hindi!
Known as "thepla" is Gujrati, its easy to make and delicious.
Ingredients
Whole wheat flour - 150 gms
Bengal gram flour (Besan) - 100 gms
Fresh fenugreek leaves (methi leaves) - 1 cup chopped
Red chilly powder - 1 tsp
Curds (yoghurt/dahi) - 3/4 cup
Oil - 3 tsp
salt to taste
oil/ghee for cooking
Method
Sieve the wheat flour and gram flour separately.
Combine the wheat flour, gram flour and the remaining ingredients in a bowl, mix well and knead into a soft dough.
Cover and keep aside for 20 minutes.
Divide the dough into 8 equal portions and roll out each portion into a circle of 5" diameter.
Heat a tava/flat pan and cook using little oil or ghee till golden brown spots appear on both the sides.
Serve hot with chhunda (sweet mango pickle) or with curds and any mango pickle.
Jambalaya is rice dish, very similar to the Indian Biryani, but Jambalaya is a dish with Spanish and French influence. Though I don't have all the details except that it tastes really good...
I have had Jambalaya in some restaurants in Bangalore as well as abroad, and tried making this at home.
The first time I made it I used a recipe from a food channe, but due to my Indian taste buds I found it pretty bland, from then I started using Cajun spice to give it a small Mexican twist and make it as delicious as my Cajun prawns.
After cooking it realized that its very simple to make, but equally delicious to our biryani with less time in the kitchen.
Though I cook this on Sundays, its pretty easy to cook it on weekdays also as its quick and a complete meal.
Ingredients:
olive oil - 1 tbsp
Lamb cubes - 200 gms
Prawns - 200 gms
Onion - 1 - diced
Red pepper - 1- thinly sliced
Garlic cloves -2 - crushed
Cajun - 1 tbsp
long grain rice - 250g
plum tomatoes - 400g can
lamb stock or Water - 350ml
Parsley or Coriander - for garnishing
Method:
Heat the oil in a large frying pan with a lid and brown the lamb for 5-8 mins until golden.
Remove and set aside. Tip in the onion and cook for 3-4 mins until soft.
Then add the pepper, garlic, prawn and Cajun seasoning, and cook for 5 mins more.
Stir the lamb back in with the rice, add the tomatoes and stock.
Cover and simmer for 20-25 mins until the rice is done.
Serve hot garnished with parsley or coriander leaves.
Rajasthani cuisine is known for comfort food, and khichdi is one among them.
Several types of khichdi are made in this region, the most popular of them being the Jodhpuri Khichdi which contains brinjal and Kathiyawadi Khichdi which has vegetables like peas, beans, tomato, onion and brinjal.
I will post the recipes of these variations shortly.
Here is the simplest of the Rajasthani khichdis, which is a simple comfort food that is not just easy to make but really yummy.
After several days of eating rich food at functions and parties and festivals or after a hectic weekend of binge eating, this is what I normally cook.
Served with green chilly pickle, it tastes really yum!!
