Atte ka halwa

Atte ka halwa

Hello Sweeties!!! Today I bring to you kankecha sheera or atte ka halwa. I never liked it as a kid whenever I ate it, maybe the texture or the whole healthy eating bug had not caught me then. If I ever ate any halwa it had to be only sooji and nothing else.

That changed after coming here and see many people relish this healthy snack.

You will need;
1  cup of wheat flour,
1 cup sugar
3 cups water 
5 tbspns Ghee-Clarified butter
1 tsp Elaichi or Cardamom Powder
1 tbspn Cashew nuts powdered -Optional
1tbspn Raisins Optional

In a pan/wok, heat the ghee over medium or low flame and then add the wheat flour, roast the mixture stirring continuously, till the flour changes colour and the nutty aroma fills the house. 
Simultaneously boil the sugar+water mixture and once boiled, add the mixture  to the roasted flour and continue stirring...the atta/flour mixture will be slightly wet, cover for 5 minutes, taking care that the halwa is not getting burnt, if needed reduce the heat  to low, cover and cook for 5-7 minutes. 
Then add the saffron, elaichi and the raisins( I did not add anything). Serve hot.



Methi Thepla

Methi Thepla
Hello Sweeties!!!! Weather is getting warmer and so are the weekends getting busier. Whenever we travel, I like to carry at least one food item from home. Theplas or parathas are easy to make and can be had on their own.

A famous snack for the state of Gujarat in India, it has sort of become a staple in my home too. I learnt it watching some tv shows. But its very easy to make.

You will need;
2 cup Whole Wheat Flour
1 cup Fresh Methi Leaves-Washed and chopped fine
1 small Boiled Potato
Salt to taste
1 tsp Red chili/cayenne powder
1 tspn Haldi/Turmeric
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 Amchur or dry mango powder
1tsp Sugar
1 tsp Garam masala
3 tbspn yogurt
2 tbspn oil to knead the dough

Water as needed to make the dough soft.

In a wide bowl, take the methi leaves, mashed boiled potato and the dry spices and add salt and sugar, add yogurt and oil and mix well, now start adding the flour and start mixing in the flour.

Add teaspoon by tea spoon water till you have a soft pliable dough. Once  the dough is soft enough, cover  and let rest for 15-20 mins.

After the dough is rested, roll out the theplas like you would make roti's( make small balls  of the dough and roll out thin round tortillas dusting flour if the tortillas stick to the surface). 

Heat a griddle or tawa on medium heat and cook the theplas on one side. Flip the theplas and spray oil and cook the other side. Repeat on side one and cook both sides. Serve hot with some ketchup. or green chutney or any curry of your choice.

They travel well and stay good for 2-3 days.