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

Green Capsicum Potato Parantha

Its time for Blogging Marathon again..... 


Blogging Marathon as we all know by now, is a amazing initiative started by lovely and talented Srivalli
This is its Fourteen Edition.....wow...hats off to Srivalli for pulling off this amazing feat......


The Theme for the second week of Blogging Marathon 14 that I have taken is Kid's Delight : Easy to Make Snacks Under 30 minutes....the Kids Delight is also a lovely monthly event started by Srivalli which is being guest hosted by Yours Truly this month..... I am so excited..........


Day One of Blogging Marathon 14 finds us with Green Capsicum Potato Parantha.......

Green Capsicum Potato Parantha 

Ingredients :
Green Capsicum : 1 
Potato - 1 (boiled)
Whole wheat flour / gehun ka atta - 2 cups
Coriander leaves - handful
Salt
Oil
Water
Cumin seeds - 1/2 teaspoon

Asafoetida (hing)- pinch

Turmeric powder - 1/4 teaspoon

Godha masala - 1 teaspoon 

Red chilli powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon 


Method :
1) Slice green capsicum and boiled potato into small pieces.
2) Heat some oil in a heavy bottom vessel (Kadhai) 
3) When the oil gets heated add cumin seeds,Asafoetida and turmeric powder.
4) Add chopped green capsicum and stir continuously.
5) Cover with lid for 5 mins.
6) Add green chilli powder, salt, goda masala, cumin powder and coriander powder.
7) Add boiled and chopped potatoes and stir continously.
8) Cover with lid for 5 mins and let it cook properly.
9) After the stuffing is ready, let it cool.
10) Grind it into fine paste in a mixer.
11) For the cover of the paranthas,mix atta with oil and salt.
12) Add coriander leaves and water and knead the dough.
13) Keep aside for half and hour and let it rest.
14) Make small pedas (balls) and roll the ball into full moon shape.

15) Roast the paratha on tava/girdle on both sides.

16) Grease with oil or ghee as per taste.

Hot paranthas are ready to be enjoyed with dollap of curds or lovely mango pickle......


All my nieces and nephews simply love this and the best part is they eat the parantha happily without realizing that green capsicum is the core ingredient......So that makes all the mothers extremely happy.... Yeah.. at times the maasis have to trick the nieces and nephews into eating healthy food :))) 


Sending this for Kid's Delight, hosted by me themed on Easy to make Snacks under 30 mins

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 14