THALIPPETH.....

THALIPPETH………Thalipeeth is the spicy multigrain flat bread …tasty, healthy , and spicy

It can be made by mixing the flours seperately or using bhajani (ready made flour used to make chakli or thalipeth) , I made using flours seperately …..

INGREDIENTS

Jowar flour-1 cup

Bajra flour-1/2 cup

Rice flour-1/2 cup

Wheat flour- 1/2 cup

Besan -1/2 cup

Green chilli- 6-7

Ginger-1/2 inch

Salt to taste

Onion – 1 big

Coriander leaves- fistful

Jeera – 1 tsp

PROCEDURE

Mix all the flours in a large bowl , then add finely chopped onion, ginger and chilli paste

Salt, jeera , finely chopped coriander leaves

Kneed using warm water to make a soft dough , apply oil if you feel sticky while kneading

Let it rest for 5 minutes,

Grease the plastic sheet or banana leaf, take a orange sized dough and spread it to 6 to 8 inches,

Make 2 to 3 holes to smear oil in it.

Carefully place the thalipeeth on hot tava… smeaer 1 tsp of oil on it

Cover it and let it cook for 2 minutes, flip and roast on another side

Serve hot thalipeeth with butter or pickle or curds…..

Enjoy MAHARASHTRIAN THALIPEETH……

MULI KA PARATHA

Whenever I am fed up with making chapattis I think of making some parathas, I found a big raddish in my frige lying from a long time so I thought of making “muli ka paratha “ as no one like to eat it raw bcoz of its pungent smell, parathas can be of any vegetable its tastes good with pickle and butter,

Ingredients

Grated raddish                                            2 cups

Onion                                                          2 small

Red chilli powder                                          1 tbsp

Garam masala                                              1 tsp

Cumin seeds                                                ½  tsp

Mustard seeds                                             ½  tsp

Green chilli paste                                         1 tbsp

Ginger garlinc paste                                     1 tsp

Coriander leaves                                          1 tbsp

Oil                                                               2 tbsp

Salt                                                             to taste

Wheat flout                                                 2 cups

Allpurpose flour                                            ¼ cup

Method of preparation

Take wheat flour and all purpose flour in a big bowl add salt to it and knead it using water to make a dough like chapati,

Peel the outer skin of radish and grate it, chop the onion and coriender into small pieces,

Heat 1 tbsp of oil in a skillet add cumin seeds and mustard seeds, when they splutter add chopped onion and fry till it turns pink,

Now add green chilli paste and ginger garlic paste and fry till the raw smell evaporates,

Now add grated raddish and fry till the raw smell goes off, then add redchilli powder,garam masala and salt, and again fry for some time,

Now add chopped coriander leaves, and allow it to cool.

Take handful of dough and roll it to small puri,

Now take same quantity of filling and place on puri in the center,

And cover the filling as shown,

And roll it to make paratha,

Heat the non stick  pan and bake two sides with little oil

Serve hot parathas with pickle or chutney,

SPICY GROUNDNUT POWDER/SHENGA CHUTNEY

You can find this spicy mix in almost all houses in north Karnataka and also the southern part of Maharashtra, its can act as a sidedish with chapatti or rotti served with curds or ghee, and also substitute of sambar or saar with rice,its very easy to make and tasty, many variations can be made with this spicy powder by adding a hand full of roasted chana or putani or kadlepappu and also u can add a handful of dry coconut flakes and also with rosted sesame, its and act as a spread on bread or also as topping for mosaru avalakki and upama,

Ingredients

Roasted and peeled groundnuts                     2 cups

Curry leaves                                                 2 tbsp

Garlic pods                                                  12-15

Red chilli                                                      12-15

Cumin seeds                                                2 tsp

Coconut  flakes                                            5 tbsp

Salt                                                             to taste

Method of preparation

Dryroast the groundnuts on medium flame and cool and remove the outer cover,

Dry roast the curryleaves, red chillis and coconut flakes,

Grind all the ingredients in a mixie together to coarse powder,

Store in airtight container.