Thalipeeth / Multigrain Pancake

THE THEME FOR THIS WEEK IS KIDS DELIGHT : TRAVEL FOOD

Todays dish is Thalipeeth.. Its traditional Maharashtrian breakfast dish and my personal favorite also is great for long travels and also extremely healthy and nutritious.

Choosing recipes for Kids Delight was done keeping in mind healthy and nutritious dishes which were tasty and enjoyed by kids

Benefits :

• It contains nutrients, fiber and essential minerals.
• Rich source of proteins and carbohydrates.
• Good for metabolism.

Traditionally, thalipeeth bhajani was always made at homes and so every household had their own version and proportions.

Thalipeeth Bhajani can be made of jowar, whole wheat flour, bajra, besan and rice flour.

The ingredients are dry roasted and then grinded together in powder like consistency.

This mixture can be stored in air tight containers for months.

Nowsdays, thalipeeth bhajani is easily available in any shop or store.

                    Thalipeeth / Multigrain Pancake

Ingredients :

• 2 cups thalipeeth bhajani
• 1 Medium onion 
• Water
• 1 teaspoon grated ginger
• 1 tablespoon curd (optional)
• 1 teaspoon chilli powder / finely chopped green chillies
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• salt to taste
• Few springs of coriander
• 1 teaspoon Oil
• Oil for roasting

Method : 

1. Take 1 medium onion and finely chop it/
2. In a large bowl mix thalipeeth bhajani and finely chopped onion and mix well.
3. Add chilli powder / green chillies, turmeric powder, coriander powder, ginger and salt and mix well.
4. Add water as necessary to knead a dough
5. Add coriander, 1 teaspoon of oil and curd & mix well
6. Make a ball and flatten it with your palm on a non stick pan. 
7. Place the flatten dough on heated girdle/tava. 
8. If nonstick pan is not being used, ensure that some oil is spread on the girdle before you place the flatten dough so that it doe not stick. 
9. Cover with a lid and let it cook for sometime on medium heat. 
10. When it starts crackling, that is an indication that thalipeeth is cooked from one side. 
11. Flip it on the other side and let it cook uncovered.
12. Serve it hot with curds, pickle, homemade butter (loni) or chutney.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Methi Thepla / Fenugreek Flatbread

THE THEME FOR THIS WEEK IS KIDS DELIGHT : TRAVEL FOOD

The dish today is Methi Thepla. Methi Thepla is originally from Gujarat and is a very popular healthy and nutritious breakfast / snack all over India.

When one thinks of travel food, Methi Thepla is one of first dishes that comes to our mind such is the popularity of this dish.

My reason for choosing Methi Thepla is due to my association with it in all my recent travels. Due to self imposed dietary constraints and not being excessively fond of in flight meals,  Methi Theplas were my saviors in all my travels especially those long journeys abroad.
They are easily available, easy to carry and eat & extremely nutritious and healthy.

Health Benefits :

1. Fenugreek leaves are rich source of minerals such as calcium and magnesium. 
2. Calcium helps in strengthening teeth and bones 
3. Magnesium has anti-ageing properties 

                 Methi Thepla / Fenugreek Flatbread

Ingredients :

• 1 cup fenugreek / methi leaves 
• 1 cup whole wheat flour (atta)
• 2 tablespoons besan / gram flour
• 2 tablespoons curd
• 1 tablespoon rava (optional)
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon chilli powder (as per individual taste)
• 1 teaspoon haldi powder
• 1/2 teaspoon jeera / cumin
• 1/2 teaspoon dhania powder / coriander powder
• 1/2 teaspoon ajwain 
• salt to taste
• Water for kneeding the dough
• Few springs of coriander
• 1 teaspoon Oil
• Oil / ghee for roasting

Method : 

1. Clean and finely chop methi leaves and keep aside
2. In a bowl, mix together whole wheat flour, besan, rava and mix well
3. Add all spices and salt and mix well
4. Add finely chopped methi leaves and mix well
5. Add curd and oil & mix well
6. Kneed in a fine dough and add water bit by bit as required
7. Make small round shape balls of this dough and make round rotis
8. Heat pan and roast the thepla on it
9. Once cooked, flip it and add oil / ghee as required
10. Serve it with curd, pickle, chutney or sauce

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Amboli / Multigrain Pancakes

THE THEME FOR THIS WEEK IS KIds delight : travel food

The dish today is Amboli or Multigrain Pancakes

Amboli or Multigrain Pancakes is a dish that belongs traditionally from Konkan region.
Earlier, grandmothers would make amboli peeth or powder at home by dry roasting different grains and grounding them to make flour which could be stored for months.
Normally grains used are toor dal, urad dal, channa dal, rice, wheat.
The mixture and proportions differ as per family.
Nowsdays, there are readymade amboli mix readily available in markets like you get besan.
This is great travel food and is liked by kids.

Benefits :

1. It contains nutrients, fiber and essential minerals like magnesium, copper and iron.
2. It contains whole grains hence it is filled with essential fatty acids, B-vitamins, starch and fiber. Magnesium will help build strong bones and teeth.
3. Also, it helps with metabolism.

Amboli / Multigrain Pancakes

Ingredients :

• 1 cup amboli peeth / powder
• Water
• 1 tablespoon rava soaked in water
• 1 tablespoon curd
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon chilli powder
• salt to taste
• Few springs of coriander
• Oil

Method : 

1. Soak rava in water for half an hour
2. Mix amboli peeth in water and add rava and mix well
3. Add curd, ginger paste, garlic paste, chilli powder and salt and mix well
4. Add finely chopped coriande and mix well 
5. Make sure that there is no lumps and make it to batter consistency
6. Heat oil on tava / gridle / pan and when hot, add one ladle full of batter to make pancake
7. Drizzle oil on sides if required and oil is not needed if using nonstick pan
8. Cover and cook
9. Check if cooked and flip it and cook uncovered
10. Serve hot with chutney, pickle, curd or sauce

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM