• 2 cups All purpose Flour
• ½ cup warm milk
• ¼ cup Extra Virgin Olive Oil
• 1 teaspoon each of sugar and salt
• 1 teaspoon active dry yeast
• 7 teaspoon of butter for layering

• 500gms mushrooms
• 1 large onion
• 1 teaspoon ginger shredded
• 1 teaspoon of garlic finely chopped
• 1 medium size tomato finely chopped
• 2 green chilies finely chopped
• ¼ teaspoon turmeric
• 1 teaspoon garam masala
• salt to taste
• 1 teaspoon of Olive oil 

•  Wash and chop the mushrooms and pat them dry.
• Take a pan and add olive oil and once it is hot, add the chopped green chillies and chopped onions. Sauté till the onions becomes brown.
• Add the chopped ginger and garlic and sauté for a minute. Add the chopped tomatoes and the gram masala. Sauté till the tomatoes become mushy .Add salt and turmeric powder.
• Add the chopped mushrooms and cook on high flame for 4 to 5 minutes till the mushrooms are cooked and dry. Take off from heat and let it cool.
•  Now dissolve the yeast along with the sugar in warm water. After 5 minutes you will notice bubbles coming from the yeast. Now you know your yeast is ready to be used.
•  Take a deep bowl and mix salt with the all purpose flour. Make a well in the center of the flour and pour the yeast mixture. Add the olive well and start kneading the dough with required amount of warm milk to make soft dough. Make sure that it is not sticky.
•  Wrap the dough in a cling film and keep in the refrigerator for minimum half an hour.
•  Now take out the dough and divide it into eight equal parts. Now dust the kitchen top with flour and take one part of the dough and roll in the shape of a thin chapatti or flat bread. Apply a teaspoon of butter over it and keep aside. Repeat the same for the rest of the dough and keep stacking it bone over the other applying butter over each chapatti. Do not apply butter on the top layer.
•  Now roll these stack of chapattis  together to make about a 10 inch diameter round which is quite big in size so you have to use your kitchen counter for this purpose. Now with the help of a pizza cutter divide the circle into 12 to 14 equal halves.

• Now preheat the oven to 180 degree.
• Place 1 tablespoon of fillings on the wider side and fold both the sides and starts rolling from the wider wedges to the tip. Repeat the process for rest of the rolls and let them rest for minimum 15 minutes .

•  Arrange them nearly in rows on a greased baking sheet, leaving a little space between pieces. Bake in a preheated oven at 180 degree for about 15 to 20 minutes or until golden brown. Serve warm with an Orange Juice and enjoy this for your breakfast.

India is known as the land of festivals with a large number of religious festivities and celebration each having its own importance and meaning in our day to day lives. Diwali is a special time in the life of many Indians. Diwali is almost associated with vibrant clothes, colors, lights, firecrackers lighting up the sky and the variety of sweets and snacks. The household looks decorated with beautiful pattern of Rangoli wit use of vibrant colours.

• Whole Wheat Flour - 2 cups
• Semolina – 1 cup
• Ghee/Oil  - 4 heaped tbsps
• Rosemary- 1 tsp
• Carrom seeds-( Ajwain)-1tsp
• Salt to taste
• Spinach leaves – 2 bunch
• Cold water

 

• Clean and finely chop the spinach leaves and keep it aside.
• Sieve the all purpose flour, Semolina and salt 2 to 3 times.
• In a bowl, add flour,semolina, rosemary, carom seeds, chopped spinach , ghee (or oil) and salt and combine well. The mixture should resemble fine bread crumbs. Slowly add cold water and knead into a stiff yet pliable dough. Keep it inside a cling wrap and refrigerate for minimum 30 minutes.
• Preheat the oven to 180 degree.
• Take out the dough from the refrigerator and keep aside for 5 minutes. Divide the dough into two parts. Now start rolling the dough keeping between two sheet of  baking paper with some flour for dusting.
• Roll into a circle of thickness of your choice and with the help of cookie cutter , take out small circular Mathris. Prick all over with a fork.
• Arrange in a baking tray and apply a brush of ghee on all the Mathris  and bake on 180 degree for 10 to 12 minutes.
• Take out from oven and let it cool on wire rack for some time. Your health Tea time mathris is ready to be relished.
• Store in airtight containers. Serve them with tea.

 

 

• 1 raw jackfruit
• ½ cup Boiled Green Peas
•  3 Boiled Potato
• 6tbsp Chickpeas Flour/Gram Flour/Besan
• ¼ cup Chopped Coriander Leaves
• 1 big onion finely chopped
• I inch Ginger finely chopped
• 4 galic cloves finely chopped
• 4 nos of green chillies finely chopped
• 1 tsp Coriander Powder
• ½ tsp cumin powder
• ½ tsp Dry Mango Powder/Amchoor Powder
•  ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder
• ½ cup Bread Crumbs
• Oil for Shallow Frying
• Salt

• Peel off the skin of the jackfruit and cut into cubes. Boil the raw jackfruit till tender and keep aside. After it cools, mash with the help of a masher and keep aside.
• Boil the potatoes and the peas separately and keep aside.
• Mash the boiled  potatoes in a large bowl, add boiled and mashed jackfruit, green peas and then mix well.
•  Add chopped onions, garlic,  ginger, green chillies, chopped coriander leaves, red chili powder, turmeric powder, coriander powder , cumin powder and salt.
• Add dry mango powder, besan/gram flour and mix well. Take the small-small portion of mixture and make a flat round shape cutlet.
• . Coat the prepared cutlet with the bread crumbs all over, use same process for remaining cutlets and keep aside.
• Grease a tava/griddle using 1/2 tsp of oil and cook the cutlets using the 1 tsp of oil, till the both the sides of cutlets turn into the golden brown color.
• Serve Raw jackfruit  Cutlets with ketchup or chutney.

Winters are here and it is a pleasure eating different hot paranthas every morning. Markets are green with Fenugreek leaves.Methi paratha / Methi Chappati / Methi Thepla is an Indian spices flat bread which is super easy to make . This is a great recipe for anytime of the day, I know people who have this for snacks / breakfasts too. I never used to be a fan of methi (Fenugreek) and after marriage, I came to know about fenugreek when it was used as bhaji with onion, green peas and tomatoes and served with Roti.  Serve Methi Parathas with chilled yogurt and a pickle of your choice.

• 2 cups All purpose flour

• 1 cup chopped fenugreek leaves

• 1 inch ginger

• 2 green chillies

• Oil 

• Salt

• Water for kneading 

• Rinse the methi leaves and drain water completely. chop the methi leaves finely and keep aside.

• In a bowl  mix the all purpose flour, oil ,chopped methi leaves, green chilies, chopped ginger,salt and mix well.

• Pour some water and knead to a smooth dough. make medium sized balls of the dough. Roll the dough into medium sized rotis or rounds.
  

• On a  frying pan, cook the methi parathas with some oil or ghee till they are browned on both sides.

• Serve methi paratha hot with some pickle or raita.
  

• Make a smooth paste of  ginger, green chillies,coriander and mint leaves. Keep it aside.

• Sieve 1 cup of  Besan so that no lumps are found.Now add 11/2 tbsp of semolina, salt, coriander, mint , ginger, green chilli paste, 1 tsp of lemon juice and make a smooth batter with 3/4 cup of water .The consistency of the batter should neither be stiff nor runny. 

• Now put the steamer or Dhokla maker with water for boiling.  Grease a dhokla plate or any plate with a fender to be put inside the steamer for steaming. Once the water starts boiling , then add fruit salt to the batter and stir vigorously in one direction. you will immediately notice that the batter has started rising. Immediately pour the batter on the greased tray. 

• Steam the Dhokla  in the steamer for 5 to 7 minutes.Insert a knife  to check, if it comes out clean, then it is is ready. Keep in the steamer for 5 minutes more before taking it out.let it cool completely and then turn it upside down onto a plate.

• With the help of a knife . cut the dhokla into square pieces.

• Heat 1 tbsp of oil in a pan. once heated, put mustard seeds, green chillies, curry leaves and pour over the dhokla immediately.

•  If you like you can add 2 tbsp of sugar and 1/2 cup water to the tadka and pour over the dhokla to make it moist. The dhokla will immediately absorb the water.Serve with chutney of your choice.