Methi Thepla

May 27, 2008

Thepla is a kind of roti which Gujaratis make out of wheat flour and methi leaves. It is very easy to cook and nice to eat. People usually carry thepla when they travel because this is one dish that doesn’t get spoilt even when you keep it for 3 days outside.

Here is the recipe for you:


  • One cup of whole wheat atta
  • One tsp turmeric powder
  • One tsp red chilli powder
  • One tsp daniya powder
  • One tsp Jeera powder
  • One tsp salt
  • One table spoon gram flour
  • Two table spoon Kasuri methi
  • Enough butter milk for kneading

Note: For information on measurement, click here.

Method for Making the Dough

  1. Soak Kasuri methi in butter milk and leave it for 15 minutes.
  2. In a large bowl mix atta, gram flour, all the masala powders, salt and buttermilk with kasuri methi.
  3. Knead well till it becomes a soft pliable dough.
  4. Let it remain for 1 hour.


  1. Take a lemon sized portion of the dough and roll them with a rolling pin into a round shape.
  2. Heat a tawa and place the thepla on it.
  3. Pour some oil over it and cook on both the sides till it turns golden brown.
  4. Serve hot with pickle and curd.

Note: Instead of Kasuri methi, fresh methi leaves can be used for making Thepla.


Jhiva for Ingredients Entry : Bell Pepper and Baby Corn in Tomato Gravy

May 27, 2008

This is my entry to Jhiva for Ingredients for the month of May. The ingredient this month is Bell Pepper and I thank Pooja for hosting this month.

I make it a point to add Bell Pepper in many dishes that I make. It enhances the flavour of the dish. I add Bell Pepper even in Lemon Rice which makes the dish really tasty. I also add Bell Pepper in Wheat Rava Kichdi.

So Bell Pepper has always been my favorite ingredient and it is my honor that I get to post a recipe on this ingredient.

So here you go:


  • One medium sized onion ( finely chopped)
  • One medium sized capsicum ( finely chopped)
  • 5 or 6 baby corn ( cut into small pieces)
  • 1/2 tsp daniya powder
  • 1 tsp garam masala powder
  • 5o gms of panner(optional)
  • 1/2 tsp kasuri methi
  • Salt to taste
  • One table spoon cooking oil

For making gravy

  • 5 medium sized tomatoes
  • One small piece of ginger
  • 3 or 4 flakes of garlic
  • 2 green chillies
  • 2 red chillies

For Garnishing

  • 1tsp grated paneer


  1. Cook baby corn with enough salt in a pressure cooker ( allow the whistle to come and sim it for 5 minutes).
  2. In a frying pan, put 1tsp oil and saute onion and capsicum till they become soft.
  3. Add daniya powder and garam masala powder and fry for a while.
  4. Keep it aside.
  5. Grind tomatoes, ginger, garlic, green chillies and red chillies into a fine paste.
  6. In a kadai, put one tsp oil.
  7. Add the tomato mixture and fry till the raw smell disappears.
  8. Add the onion and capsicum fry, cooked baby corn and boil for 5 minutes.
  9. Add paneer cubes, salt and enough water.
  10. Add Kasuri methi and cook for 5 minutes.
  11. Garnish with grated panner and serve hot with phulka.

Note: Instead of milk paneer, tofu paneer can be used for people who are diabetic or those who are on diet.

Sprouted Green Gram and Palak Kadi

May 27, 2008

In Punjabi cuisine and in North India Kadi is a very famous dish. It is made out of butter milk and gram flour.It goes well with both rice and chappathi.

I tried this kadi with sprouted green gram and palak which is good for both diabetic patients and normal people. It is considered to be a healthy diet as sprouts are rich in protein and fiber.

Here is the recipe for you.


  • One cup of curd
  • 3 table spoon gram flour
  • 1/2 tsp turmeric powder
  • 1/2 tsp asafoetida
  • 1/2 tsp red chilli powder
  • 1/2 tsp ginger paste
  • 1/2 tsp green chilli paste
  • 1/2 tsp daniya powder
  • One Onion ( finely chopped)
  • One table spoon cooking oil
  • Salt as required

Ingredient for making pakoras

  • One cup of sprouted green gram
  • 1/4 cup of shredded palak leaves
  • 1/4 cup of chopped onion
  • 1/2 tsp red chilli powder
  • 1/2 tsp jeera powder
  • 2 tsp gram flour
  • Salt to taste
  • Cooking oil for frying

For the tadka

  • 1/2 tsp mustard
  • 1/2 tsp jeera
  • 1/2 tsp methi
  • 1 red chilli
  • Few curry leaves

For Garnishing

  • Finely chopped Cilantro

Method for Making Pakoras

  1. Grind green gram sprouts coarsely in a mixer.
  2. Mix gram flour, all the masala powders, palak, cut onion and make it a very thick batter.
  3. Make any random shape or balls.
  4. Heat oil in a kadai and deep fry them till they turn brown and crispy.
  5. Take them out on a tissue paper so that the paper soaks all the extra oil.
  6. Keep them aside.

Method for Making Kadi

  1. Beat curd and mix gram flour in it.
  2. Blend thoroughly so as to ensure that there are no lumps.
  3. Add turmeric powder, salt, asafoetida, red chilli powder, and enough water.
  4. In a frying pan, Put one table spoon oil
  5. Add mustard, jeera, methi, red chilli and curry leaves. Let it splutter
  6. Add onion and fry till it becomes translucent.
  7. Add ginger and green chilli paste and fry for a while.
  8. Add daniya powder and fry till the smell comes.
  9. Add the gram flour mixture and boil till it becomes thick ( It should not be too thick nor too dilute).
  10. Add the pakoras to the kadi mixture and boil for 5 minutes.
  11. Garnish with coriander leaves and serve hot.