BEST FOOD RECIPES

In my childhood days, my mom used to prepare methi thepla and use to give with jaggery and clarified butter (ghee). I still remember the taste of spicy and sweet thepla. I was craving for that taste and today the urge for it was at highest. So I decided to make this yummy methi na thepla.
It is good for kids who dont like to eat vegetable. You can mix any vegetable in dough and give them in form of thepla. Thats what my mom used to do for me.

Ingredients:
2 cup wheat flour
1/2 cup lentil flour (besan)
1 cup barley flour
1 sp chopped chillies and ginger paste
1 cup chopped methi (fenugreek)
1 tsp turmeric powder
1 tsp chilli powder
salt
1 tsp sugar
1/2 tsp cumin seeds
oil

Method:

For Dough:
Mix all above flour well.
To this add all above mentioned ingredients. Mix them well with flour.
Add 3 tsp oil to flour, mix it well (This is important for softness of thepla).
Knead the dough with water and keep covered for 30 mins. (dough should be like roti..not to soft nor too hard).

For Methi Thepla:
Make a small bowl of dough and rub in wheat flour.
Try to roll it with roller stick used to make rotis
Make round roti shaped thepla.
Heat the flat skillet on stove
Place thepla on this
Turn to other side when you see small boils on thepla.
Shallow fry both side with 1 tsp oil.
Remove thepla from pan and allow it to cool down.

Serve it with curd, pickle or masala.

How about a having a healthy bowl of salad everyday? There are tons of recipes of salad and in minutes it is prepared, but still we have an excuse of not having it. I thought of having balance diet in terms of nutrition value viz., protein, fat, carbohydrate, sodium salt, calcium, vitamin C and antioxidants, magnesium etc. Just think instead of having protein rich or other rich energy bar, if we have bowl of salad then we are having all mentioned in our diet. Isn't it great?

Ingredients:

1 cup of sprouted moong beans
2 grated carrots
1/2 cup corn
5-6 strawberry
1/2 cup chopped lettuce
2-3 tbsp raisins
1.5 tsp olive oil
2tsp lemon juice
salt

Method:

For Sprouted Moong beans:
Soak moong beans 1/2 cup moong beans in warm water overnight.
Next day morning drain water and transfer moong beans into thin cotton cloth and tie it.
Keep this in closed container in dark for a day (24 hrs).
Open the tie and transfer sprouted moong beans to siever and wash with cold water.
Refrigerate for latter use.

For Salad:
In a bowl , take sprouted moong beans.
Add grated carrot, chopped lettuce, corn, raisins and strawberry to it.

For dressing:
In a bowl take olive oil. To this add lemon juice and salt. Mix it well.
Add dressing just before eating it, otherwise your salad will be spoiled.

Nutritional perspective:
Protein: Sprouted moong beans, corn
Fat: Olive oil, corn
Carbohydrate: Corn
Vitamin C and antioxidants: Straberry, lettuce
Magnesium: Lettuce
Calcium: Raisins

Above mentioned nutrional perspective is best to my knowledge.

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