Methi Thepla (Fenugreek Flat Bread) Gujarati style

 

          Methi Thepla (Fenugreek Flat Bread) with yoghurt or some pickle is a very healthy and a sumptuous Guju style breakfast. They are very easy to carry while travelling, can be had as a snack and also serves as a great lunch box meal. As greens are loaded with many nutrients, the use of it in any manner is very beneficial to our health. 

          Methi leaves can be substituted with spinach, coriander leaves, mint leaves or any other greens of your choice. A little variation, here and there, adds some punch to your palate. So do give it a try by following the step by step pictorial recipe to prepare this yummy regional recipe.

          Theplas are generally flat bread made with a combination of whole wheat flour and gram flour. It is kneaded with some chopped greens and an assortment of spices, which is then shallow fried to perfection. 

          Fenugreek leaves has amazing health benefits as it also contains anti-oxidants and anti-inflammatory benefits. The use of it  lowers blood sugar and cholesterol.

          So get going and dish out these amazing theplas for a nice comfort breakfast or snack. They can be prepared in bulk and frozen for later use. 

• 1 cup atta (whole wheat flour)
• 1/2 cup besan (chickpea flour)
• 1 cup fenugreek leaves, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, grated
• 2 green chilies, chopped
• salt to taste
• 1/2  tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/4 tsp. asafoetida
• 1/2 tsp.  carom seeds
• 2  tbsp. yoghurt
• 1 tbsp. oil to knead
• water as needed to knead
• oil to shallow fry

          In a bowl, combine all the ingredients (except oil to shallow fry). Add very little water to knead it. If the dough becomes too sticky, more atta can be added. 

          Apply some oil and keep it covered for 10-15 minutes. Divide into equal portions and roll out each one into a thin chapatti by dusting some flour. 

          Heat a tawa / griddle and fry the theplas, one at a time, After one side is cooked, flip it over and apply some oil on the surface. Do the same to the other side side too. 

          Fry all the remaining theplas in the similar way. Serve hot with yoghurt or pickle for a comforting breakfast. 

        In a bowl, mix all the ingredients (except oil to shallow fry). Add 

        very little water to knead it. 

             Apply some oil & keep it covered for 10-15 minutes. 

               Divide into equal portions.

                 Roll out each one into a thin chapatti by dusting some flour.

     Heat a tawa & fry the theplas, one at a time, After one side is 

     cooked, flip it over & apply some oil on the surface. Do the 

     same to the other side side too. 

                 Fry all the remaining theplas in the similar way.

          Serve hot with yoghurt or pickle for a comforting breakfast. 

Benne Dosa (Karnataka Style Butter Dosa)

          This is a traditional Karnataka special dosa which has its origin from Davangiri. The dosa batter is slightly thick in texture so also the dosa. Apart from the usual lentil and rice that goes into making a  dosa, some ground puffed rice is also added to the batter for some extra softness. 

          Benne means butter and so the dosa is prepared with a generous amount of butter and also topped with some extra butter during the time of serving. Generally it is served with coconut chutney and potato curry. So check the step by step pictorial recipe to prepare this yummy breakfast delicacy.

• 1 & 1/2 cups rice
• 1 cup poha / beaten rice (I used brown poha)
• 1/2 cup urad dal (split black gram)
• 1/4 tsp. fenugreek seeds
• salt to taste 
• butter to shallow fry

          Soak the rice, urad dal and fenugreek seeds overnight or for a minimum of 8 hours. Wash the poha well, drain and keep aside. 

          Blend the rice, dal and fenugreek seeds to a smooth paste with required quantity of water. Transfer to a large bowl. Blend the washed poha too and add to the batter. 

          Ferment overnight. Next morning add salt to taste and mix well.

          Heat a tawa / griddle and brush with some oil. Sprinkle some water and after it sizzles off, pour a ladleful of the batter. Spread out into a circular motion with the back of the ladle.

          The Benne Dosa is prepared slightly thick than the regular dosa. Spread some butter over and around the edges. Cook till it is golden brown on one side.

           Flip it over and cook the other side too till done. Serve these dosas with chutney, sambar and some extra butter on the top. 

                        Fermented batter. Next morning add salt to taste & mix well.

                     Heat a tawa & pour a ladleful of the batter. Spread into a circular motion.
                     Spread some butter over & around the edges. Cook till it is golden brown
                     on one side.
          

                       Flip it over and cook the other side too till done. 

                               Serve with chutney, sambar & some extra butter on the top. 

Chai Tow Kueh (Singaporean Fried Carrot Cake)

          Chai Tow Kueh / Kway is a popular traditional Singaporean breakfast dish enjoyed by the locals and found in most of the hawker centres. It is actually an omelette made of radish and egg and it has nothing to do with carrot. Cut into pieces it is served, garnished with chopped spring onions. 

          It is a very simple and a quick recipe, but absolutely yummy in taste. So do give it a try by following an easy step by step pictorial recipe to prepare this amazing street food for your weekend breakfast.
                 

• 1 medium size radish, cut into long strips
• 2 eggs, well beaten
• 1 tbsp. oil
• 1 tsp. chopped garlic
• salt to taste
• 1/4 tsp. pepper powder
• 1 tsp. fish sauce
• 1 tsp. light soy sauce
• 1 tbsp. chopped spring onion

          To the eggs, add pinch of salt, pepper, soy sauce and fish sauce. Keep aside. 

          Heat oil in a pan and saute the garlic for few seconds. Add the radish and continue to stir fry on a low flame till it is well cooked.

          Now pour in the egg mix and cook till one side is done. Flip it over and cook the other side too. Serve, garnished with chopped spring onion. 

                   To the eggs, add pinch of salt, pepper, soy sauce & fish sauce. Keep aside. 

                     Heat oil 7 saute garlic for few seconds. Add radish & stir fry on low 
                     flame till it is well cooked.

                       Now pour in the egg mix and cook till one side is done.

Flip it over & cook the other side too.

                      Serve, garnished with chopped spring onion. 

East African Breakfast Platter

          This is a typical East African breakfast menu that is very popular. On this platter you will find MANDAZI, a deep fried doughnut which is the most favourite of all. It is generally served with tea or chai in the Swahili lingo. 

          The other dish is UJI WA WIMBI, a porridge made of millet flour. Next comes NDUMA (Arrowroot) & SWEET POTATO, that are boiled and shallow fried. So the locals generally start their day with either of these dishes or as preferred. All in all a healthy breakfast to kick start a day. 

1.  Mandazi / Mahamri (Doughnuts)

• 1 cup plain flour 
• 2 tbsp. butter
• pinch of salt 
• 3 tbsp. powdered sugar 
• 1/2 tsp. baking powder 
• 1 egg
• 1/4 tsp. cardamom powder
• warm milk as required 
• oil to deep fry

           Mix together flour and butter till it resembles bread crumbs. Then add all the other ingredients (except milk) and knead into a dough. Add milk if required. Cover with a damp cloth and keep aside for 30 minutes. 

          Divide the dough into two equal portions. Roll out each portion into a circle of 1/4" thickness. Cut into squares with a pizza cutter. 

          Heat oil in a pan and deep fry in batches till till light golden in colour. Drain on a kitchen towel and dust with some powdered sugar. Enjoy for breakfast with a hot cup of tea / coffee.

2.  Uji Wa Wimbi (Porridge)

• 3 tbsp. millet flour (I used Sorghum / Jowar flour)
• 2 + 1/2 cup water
• 2-3 tbsp. sugar / honey or to taste 
• 1/4 tsp. cardamom powder

          Bring 2 cups water to a boil. Meanwhile mix together millet flour and 1/2 cup water into a paste.

          When the water comes to a boil, add the sugar/ honey and cardamom powder. Simmer till the sugar dissolves. 

          Then add the flour paste and continue to simmer on a low flame till it turns thick to a desired consistency. Switch off the flame and serve as breakfast, garnished with a pinch of cardamom powder. 

3.  Fried Nduma (Arrowroot) 

• 2-3 Arbi, boiled, peeled & cut into thick slices
• pinch of salt 
• pinch of pepper or to taste
• 2 tbsp. oil to shallow fry

          Heat oil in a pan and shallow fry the sliced arrowroot on both sides till they are light golden in colour. Drain and sprinkle salt and pepper. Your simple breakfast is ready. 

4.  Fried Sweet Potato 

• 1 medium size sweet potato, boiled, peeled & cut into thick slices
• pinch of salt
• pinch of pepper powder or to taste 
• 2 tbsp. oil to shallow fry

           Heat oil in a pan and shallow fry the sliced sweet potato on both sides till they are light golden in colour. Drain and sprinkle salt and pepper. So Breakfast is ready.