Methi Thepla Roti

Methi Theplas is a very good type of Indian bread which keeps good for a week and especially a healthy travel food. Methi Theplas is one of my favorite Gujarat dishes .It is very easy to cook and nice to eat. This theplas are very good for Diabetic patients.

Ingredients:

Wheat Flour                                     1 cup

 Crushed Green Chillies                      2 no.

Chopped freshly fenugreek leaves        ½  cup

Red chili powder                                1 tsp.

Turmeric powder                                1/4tsp.

Ginger paste                                     1 tsp.

Ajwain                                              ½ tsp.

Jeera powder                                      1/2 tsp.

Hing                                                   2 pinches

Ghee                                                 1 tsp

Curd                                                  1 tsp.

Salt                                                   to taste.

Oil                                                   as needed                                                                          

Method:

• Remove the fenugreek leaves from the stem and wash thoroughly. Chop the leaves coarsely.
• Take a wide plate or vessel, put wheat flour.
• Mix all the ingredients and fenugreek leaves in it.
• Add a teaspoon of oil and knead it. Keep aside for 30 minutes.
• Then make even size small balls of the dough. Roll out into disc shape of 5” diameter.
• Heat the griddle (tawa) on a medium flame. When hot, pour some ghee or oil and roast the Rotis on both sides ,till they are well-cooked.
• Keep adding ghee/oil at regular intervals till the Methi Roti is golden brown in color.
• Serve them hot with chutney or curd.

Restaurant Type Gulab Jamun/Kala Jamun – Version 2/

I already posted my version of gulab jamun with khoya recipe in my blog. This jamun are made with milk powder only. This recipe is used in many Indian Restaurants around the world.

Ingredients:

Dry Milk powder                       - 2 cups

Self-rising flour                        - ¾ cup

Milk                                           ½ cup

Water                                       ¼ cup

Thickened cream                         150grams

Oil                                            for deep frying

Almond pieces for decoration

For Sugar Syrup:

White sugar                                 2 ½ cups

Water                                         2 ½ cup-3 cups

Saffron                                        – a few

Cardamom powder                        -1/2 tsp.

Rose water – ½ tsp. (OR) Rose essence – 2 drops

Method:

Jamun Preparation:

• Take a bowl, Sieve in the flour, milk powder together. Add cream and milk into it.
• Mix well to form soft dough. Use as much milk as required for kneading.
• Make even size small round shapes. Make about 25-30 pieces.
• Heat oil on a medium flame. Slip the Jamun one by one into the oil. The flame has to be sufficiently low so that the Gulab Jamun get cooked well inside
•  Lower the stove heat,(very very low heat), and deep fry those balls till golden brown .And keep aside the fried Jamun.

 To make Sugar Syrup

• Take a sauce pan, add sugar and water.
• Add the cardamom powder in the water. Bring the water to boil.
• Let it thicken by cooking over medium heat about to 15 – 20 minutes.
• Once the syrup has thickened a bit, then keep it aside.
• When syrup is warm, add crushed saffron, rose water, and mix it well.
• The syrup should be warm not hot.
• Transfer this hot syrup into a serving dish.

 To Make Gulab Jamun:

• Drop all the fried Jamun in the warm syrup and let it soak for at least 1 hour. The Gulab Jamun are ready.
• You can store jamun in the refrigerator with the syrup. 

Note:

• Do not leave the dough for a long time on the shelf, just make the dough when you are ready to fry the Gulab Jamun.
• If you want to make Kala Jamun then let the balls fry in the oil for bit longer till they turn almost black colored.

Gulab Jamun/Kala Jamun

Gulab Jamun