Weekend Meal - Palak Thepla and stir fried green pea and potato

Its been so long since i prepared Thepla at home ,I have tried Thepla with Andhra Vankya Kothimeera Karam kura ,with Gujarati style bhindi fry and Chawal Thepla with Mushroom Do pyaza so for this weekend meal i thought of preparing Palak Thepla and paired it with curd,pickle and stir fried green pea with potato.

Recipe name Palak Thepla
Recipe inspired from Cooks Hideout
For stir fried green pea with potato / Aloo matar /Matar Ghughni
Recipe source my mother
Ingredient
Potato sliced one
green pea half cup
onion one chopped
green chili two
garlic clove crushed one
salt as per taste
oil to cook
asafoetida pinch
cumin seed half tsp
bay leaves
garam masala powder one tsp
Preparation
soak frozen green pea in water for 10 mins
drain and keep aside
Procedure
Heat oil in non stick wok
add cumin seeds,asafoetida and bayleaves
lower the flame and add chopped onion,green chili and garlic
keep stirring till onion becomes mushy
add salt followed by potato
fry for 3 minutes and add drained green pea
followed by garam masala powder
cover and cook on low flame
add few drops of water if it starts sticking
serve warm with paratha or thepla.
Linking this post to
Weekend wrap up 41 hosted Colours Dekor
Bookmarked recipe Volume 51 hosted by Mharo Rajasthan
Lets Cook Series 6 Subzis for Roti hosted by Tickling Palates
thats all friends,take care and happy blogging.

mushroom do pyaza chawal ke theple ke saath...

Had heard of chicken do pyaza,..do pyaza means doubling the quantity of the onions used in preparing the dish,since stock of veggies was over in fridge thought of preparing mushroom do pyaza,saw tin of mushroom peeping from the store.,.other things used are

ingredients for MUSHROOM DO PYAZA

ONE CAN OF MUSHROOM

ONIONS TWO CHOPPED

GARLIC SIX CHOPPED

GREEN CHILI THREE CHOPPED

SALT TO TASTE

OIL TO COOK

CUMIN SEEDS ONE TEASPOON

BLACK PEPPER 6 TO 7 SEEDS

CLOVES 4 TO 5 SEEDS

BAY LEAF ONE CRUSHED

CORIANDER SEEDS HALF TEASPOON

RED CHILI CRUSHED THREE

black cardamom one

green cardamom two

PROCEDURE

heat oil in wok

add cumin seeds once they start spluttering

add chopped onion,garlic and green chili

keep frying till the onions start changing colour

now add coriander seeds,black pepper,cloves,bay leaf ,red chili and green and black cardamom

keep frying for few minutes,...add salt followed by chopped mushroom

cover and cook...keep stirring and checking.,.if needed water can be added

had leftover plain rice,was searching for thepla of leftover rice,,,finally got this recipe from TARLA DALALS SITE

SO MUSHROOM DO PYAZA WITH LEFTOVER RICE THEPLA,,..combo tasted really great..

mushrooms have a fairly high protein content, typically 20-30% crude protein as a percentage of dry matter. However there is extreme variation among species (3.5% in Cantharellus cibarius, 44% in Agaricus bisporus). High protein content makes them an ideal food because they contain all the amino acids essential to human nutrition. There are about eight essential amino acids, that is, those which cannot be produced by the human body, and so must be consumed in the diet daily. Mushrooms can be an important dietary source of these amino acids.

source from here

SOWMYA OF CREATIVE SAGA HAS PASSED ME AWARD OF FRIENDSHIP,THANKS A LOTZ SOWMYA

THOUGHT FOR TODAYS POST " THE REAL VOYAGE OF DISCOVERY CONSISTS NOT IN SEEING NEW LANDSCAPES,BUT IN HAVING NEW EYES "

sardiyo wali tehari masla raitha ke sath,..or meetha mai aam shrikhand....

In my last post of bharwa baingan i wrote about TEHARI,..TEHARI reminds of short winter days.and.long.cold nights,,,of december,,,as the veggies used in making tehari are cauliflower and peas,..these veggies are readily available in winter..and i still remember my father used to ask my mother to prepare this,,,the side dishes used to be tamatar ki chutney,dhania chutney,curd ,papad and onion salad,..what a saturday meal....i literally used to lick my fingers...and can still remember the taste which used to be spicy enough,..i am stil learnin cooking,..and i know i have to still learn a lot,..whenever i prepare TEHARI back here.,..i try to create the same recipe which my mother prepares,...she prepares in cooker,,,but i use nonstick kadai,,as it is convenient for me..and the masala doesnt stick while cooking,,,
back here in singapore,..i usually prepare Tehari when i feel like eating something spicy with raita,.as cauliflower is available here all the yr around its not a winer dish for me here.easy to cook and good to taste here goes the recipe of tehari

ingredients

cauliflower chopped depending on your need half will do (i usually boil for 4 minutes before using)
potato chopped and boiled for three minutes
onion chopped one
tomato one chopped
ginger garlic chopped one tablespoon
(i didnt use green peas as it was out of stock,can use green peas too)



cumin seeds half teaspoon
bayleaves crushed two
green cardamom two
salt to taste
mixture of red chilli powder,turmeric powder and dhania powder one tablespoon
oil to cook one tablespoon
rice one cup soaked

procedure

heat oil in wok
add cumin seeds once it starts spluttering add garlic,chilli and chopped onions ,green cardamom and bayleaves
once the onions change their shape add chopped tomatoes
add the masala mixture followed by salt,keep frying till u see oil along the sides of the wok
now add the poataoes



and cauliflower,mix well keep frying



now add the soaked rice ,fry for a minute or two
add water



,cover and cook
keep checking,,,once the whole water is dried,,check whether rice is cooked or not


delicious Tehari is ready to eat

I HAD TEHARI WITH MASALA WALA RAITA

INGREDIENTS

YOGURT ONE CUP
MUSTARD SEEDS 1/4TH tsp
cumin seeds 1/4th tsp
curry leaves 6
asafoetida a pinch
ground turmeric a pinch
salt to taste
powder of fennel seeds half tsp

procedure

mix the yogurt with salt,sugar and fennel powder
give tadka of remaining ingredients and mix



chill before serving



tried making mango shrikhand the same day ..finished almost whole of it.,,was feelin really bad,,,couldnt save much for hubby,..as i told mango in any form is delicious...




i am sending Tehari for

up swc hosted by nupur of cinnamon hut



one dish meal event hosted by archana of archanas kitchen



mixed rice varieties hosted by ec of simple indian food



masala raita and mango shreekhand goes for frozen yogurt event hosted by siri



mango shrikhand goes for mango mania hosted by mita of whats for lunch honey?

happy weekend...

SWC-Gujarat-Roundup

THANKS to all the singapore women's club members (SWC) and international bloggers who took part in SWC GUJARAT EVENT .

When lakshmi asked me while chatting on the net whether I would like to host the next event of swc ,I was literally shocked,..my blog was just two months old,..i thought is she serious,.does she really think I can do it,..,I was and I am still learning things,..i consider myself still new in blog world,..i asked her..if she will help me I don’t have probs,..cause I ddint want to mess up things,..thus the event was announced…the theme being GUJARAT…

AND now after a month when I am going to announce the round up,..i feel so honoured,confident..all thanks to laskhmi…because of her I learnt so many things,..thanks lakshmi…

Few lines about GUJARATI CUSINE, .which to be frank even I didn’t know earlier

Gujarati cuisine consists of vegetarian dishes which are prepared in innumerable ways,.and flavoured subtly with spices.
The four qualities of Gujarati cuisine is that it is
Simple
Practical
Down to earth
And practical

The state of Gujarat is situated on the western coast of India,the name of state is derived from Gujjaratta, which means the land of Gurjars who had migrated to India around 5th ad

Geographically the state of Gujarat can be divided into four regions and because of the climatic differences,there are slight variations in eating habits and mode of preparation

North Gujarat-is famous for gujarati thali which consists of rice,dal,curry,vegetable,sprouted beans.farsan,pickle,chutney and raita.,lessoil used,,and food is less spicy

Kathiawad-pulses and sweetmeats made of jaggery dominate this region,favourite include debras,chundo and methia masala

Kutch-speciallty of this region include khaman dhokla,doodhpak and shrikhand

South Gujarat is famous for undhyoo and paunk

Now coming to the roundup, have categorised the recipes with help from Hetal of ishas kitchen,thanks lakshmi for guiding me,..without ur help it wouldnt have been possible.

the first category is snacks

Neha of Easyntastyrecipes has sent Khandvi



sooji dhokla



and khakhara



Sangeeth of letusallcook has sent dhokla



and sooji kachodi



Sheetal of sweetymykitchen has sent khakhada



Shubha of chutkibharpyar has sent kutch dabeli



Hetal of Ishaskitchen has sent kutchi dabeli



and besanchillicrepe



Lakshmi of testtasteofmysore has sent khatta dhokla



Ria of riakakkad has sent healthy muthiya



and the last snack for the event Daldhokli comes from my blog



The next category is indian bread/roti-
Haripriya of indianhut has sent thepla

Sheetal has come up with another version of thepla

Sia of monsoon spice has sent methi thepla and has given some tips about cooking therapy

Sowmya of creative saga has come up with delicious dalparantha

Hetal of ishaskitchen has sent spicy masalapori

and the last entry for the roti category is from my blog thepla

coming to the next category of vegetable/shaak
Vanisri of illatharasi has sent tangy khatai alloo

Hetal of ishaskitchen has sent traditional sev tomato sabji

and nutritious moong sabji

Lakshmi of testtasteofmysore has sent tasty bhinda na kadhi

the entry from my blog for this category is vangi batata bhaji

entry from non blogger for vegetable category
Hemali has sent traditional UNDHIYU
100 gms. surti papdi, stringed, whole100 gms. raw banana chunks unpeeled100 gms. yam chunks (kand) peeled100 gms. small brinjals slit4-5 green chillies crushed1 tsp. ginger grated1/2 tsp. garlic crushed1 tbsp. coriander leaves finely chopped1 tsp. wheat flour4 tbsp. oil1/4 tsp. asafoetida1/2 tsp. turmeric powder1 tsp. ajwainSalt to taste1/2 tbsp. sugarLemon to taste For methi ghatta (muthiya) : 100 gms. methi leaves finely chopped1/2 cup gram flour (besan)1 tsp. red chilli powder1 tbsp. fresh ground coconutSalt to taste1 tbsp. oil :
method
For ghatta : Mix all ingredients, make stiff dough. Form into small oval, dumplings Heat the 4 tbsp. oil, fry ghattas for 2 minutes. Remove from oil. Keep aside. Use a heavy large sauce pan.
To proceed :
Form a paste of chilli, ginger, garlic, coriander. Rub the chunky veggies with oil and masala paste. Marinate for 30 minutes. Heat oil used for frying ghattas to proceed. Add all the chunky vegetables, stir well. Cover and cook for 4-5 minutes. Add papdi, turmeric, flour, ajwain and salt. Cover and cook on low till the yam is almost done. Add coriander, lemon, and sprinkle some water if required. Add sugar, stir. Serve hot, either as is, or with puris/parathas.


the next category is of rice
vanisri of illathirasi has sent mag ni dal ni khichdi

and my entry for rice category is vagha relo bhaat

PICKLE
CHAM of spice club has sent easy recipe for the traditional Mango Chunda

and the last category is of sweets,..gujarati cuisine is not complete without sweets and desserts
Haripriya of indian hut has sent delicious shrikhand


and from my blog the enteries are
strawberry shrikhand and jalebi


and sweet aasondi to quench your thirst during hot summer days

Thanks again for sending such delicious ,authentic,traditional entries
The next month theme of SWC IS UTTARPRADESH,NUPUR OF CINNAMON HUT WILL BE HOSTING.