Mohanthal

Mohanthal, a delicious sweet made of chickpea flour is the specialty of Gujaratis. Yes, all Gujaratis love mohanthal and my husband likes it soft and warm. Heating up a piece or 2 of this mohanthal/besan barfi with a table spoon of milk makes it soft and super delicious. That is how my mother in law first served me Mohanthal when I got engaged to my husband. My mother in law makes the best Mohanthal. Last time she was here, I made it a point to learn the exact technique of making danedar mohanthal, and this was the one I made it myself. I was so amazed and excited on my first ever trial of making successful mohanthal that I made a new batch the next day. It is easier than what I thought it would be!! 

I know I have got various requests for posting Mohanthal recipe. I am sorry for not being able to post this recipe last week. I was busy with prepping for the Annakut celebration. Check out pictures here.

Ingredients
1 cup besan/chickpea flour/ચણા નો લોટ
3/4 cup sugar/સાકર

1/2 cup ghee/ઘી 

1/4 cup mawa/khoya/માવો 

1/4 cup milk/દૂધ 

1/4 cup water/પાણી 

pinch of saffron/કેસર 

1/4 tsp. cardamom powder/એલચી નો ભોકો 

Slivered almonds and pistachios for garnishing/બદામ અને પિસ્તા ની કતરી

• Mix sugar and water in a container and keep it aside till it is time to make the sugar syrup. Keep few strands of saffron and 1/4 tsp. cardamom powder ready. You will need some slivered almonds and pistachios for garnishing. 
• In a broad heavy bottom pan or nonstick pan heat ghee on low heat till it melts and slightly warm.
• Take chickpea flour/besan in a plate. Add milk and 3 tbsp. of warm melted ghee to it. Mix lightly and rub between your palms. This steps creates tiny granules which will make mohanthal granular in texture and delicious to eat. Mix well for 3-4 minutes.
• Add the granulated besan mixture to the remaining ghee in the pan and roast it on low to medium heat till it browns. This should take around 15 minutes. 
• While this is roasting. Heat sugar water mixture. Bring it to boil on high heat and then simmer while the besan mixture is roasting. Add saffron strands and cardamom powder for flavor.
• When besan mixture has nicely browned, turn off the heat and add mawa/khoya to it. The heat will help it to warm nicely. Mix well for a minute.
• Gently add sugar syrup to the roasted besan mixture. It will start bubbling and maybe turn liquid. Do not worry. Keep on mixing it well. As the mixture cools it will start to thicken. Mix well for 3-4 minutes. 
• Pour and spread the mixture into a greased plate. 
• Garnish with slivered almonds and pistachios. Press them in well with flat surface of a greased spoon.
• Cool slightly and cut into pieces.

In a broad heavy bottom pan or nonstick pan heat ghee on low heat till it melts and slightly warm.

Take chickpea flour/besan in a plate. Add milk and 3 tbsp. of warm melted ghee to it. Mix lightly and rub between your palms. This steps creates tiny granules which will make mohanthal granular in texture and delicious to eat. Mix well for 3-4 minutes.
Add the granulated besan mixture to the remaining ghee in the pan and roast it on low to medium heat till it browns. This should take around 15 minutes.

While this is roasting. Heat sugar water mixture. Bring it to boil on high heat and then simmer while the besan mixture is roasting. Add saffron strands and cardamom powder for flavor.

When chickpea flour is roasted turn off the heat

Add 1/4 cup of fresh soft mawa/khoya to the mixture. 

Mix well for a minute.

Add sugar syrup to roasted mixture and stir well. The mixture will bubble, but do not worry.
As it starts to cool it thicken. Add slivered almonds and pistachios. Pour and spread the mixture in a greased plate. Garnish with slivered almonds and pistachios. Press them into mohanthal mixture. Let Mohanthal cool slightly and then cut into pieces.

Wishing you all A Very Happy Diwali!!

Doodhi & Zucchini Thepla

Wishing everyone a very Happy Dassehra. You might be thinking why am I not very actively posting delicious and creative recipes on my blog? Some of you might have seen simple dinner pictures on my Facebook page.  Yes, that's true. I was fasting for Navratri. Eating one meal and day and keeping away from onion and garlic :) Also, with my parents being here, I try to make food that they are sought of used to. I don't suddenly want to introduce new taste that they are not familiar with.

Like I said in the last post, we received beautiful, freshly harvested lauki/ doodhi and Zucchini from our neighbors. While I could have made Spicy Zucchini Noodles or stir fried or grilled Zucchini that we love, I wanted to introduce my parents with this new veggie into the taste that they would like. I thought of making thepla (gujju version of paratha or pan fried flat bread). With all spices mixed into shredded zucchini and the amount of water content in this veggie, theplas turned out soft and super delicious.

I used combination of doodhi and zucchini in this recipe. Use only doodhi, zucchini, methi, or any leafy vegetable of your choice to make thepla.

Ingredients:
1 cup shredded doodhi/lauki/bottle gourd
1 cup shredded zucchini
1 tbsp. salt or to taste
1 tsp. turmeric powder
1 tbsp. red chilli powder or to your taste
2 tbsp. coriander powder
2 tbsp. oil
2-3 cups of whole wheat flour (depends on the amount of moisture in the veggies)
Dry flour to roll thepla/parathas
Oil of shallow frying.

• Mix shredded doodhi and zucchini together. Add salt, spices, and oil and let it rest for 5-10 minutes. This will help zucchini sweat moisture which will be used to make the dough to the correct consistency.
• Add flour to make the dough soft. 
• Knead it well. You need not let it rest as it might get more soft.
• Divide the dough into 10-12 parts.
• Make a ball, roll it in dry flour and roll to form a 6-7 inch disc.
• Place the rolled disc on hot griddle on medium heat.
• After 2-3 minutes flip the disc to cook on other side.
• Use a tsp of oil and apply on cooked side.
• Flip it again and apply oil.
• Cook on both sides till you obtain color of your desire.
• Serve with plain yogurt of chilli pickle or just fried green chilli.

Here is step-by-step recipe to make theplas:

Doodhi and Zucchini shredded in my Cuisinart food processor.

Mix shredded doodhi and zucchini together. Add salt, spices, and oil and let it rest for 5-10 minutes. This will help zucchini sweat moisture which will be used to make the dough to the correct consistency.

I tried to make this dough in my Kitchenaid dough maker.

Add flour to make the dough soft. 

Knead it well. You need not let it rest as it might get more soft.

Divide the dough into 10-12 parts.

Make a ball, roll it in dry flour and roll to form a 6-7 inch disc.

Place the rolled disc on hot griddle on medium heat.

After 2-3 minutes flip the disc to cook on other side.

Use a tsp of oil and apply on cooked side.

Flip it again and apply oil.

Cook on both sides till you obtain color of your desire.

Serve with palin yogurt of chilli pickle or just fried green chilli.

Enjoy Zucchini Theplas!

Comments are welcome, but please do not post outside links or advertisements. 

Doodhi Na Muthia

We are still settling in our new house, and although the living space is small and I cannot fit in all my kitchen stuff, we are enjoying our backyard. We have corn which will soon be harvested. I don't know if it will be a mature one but anyways we will still enjoy babycorn. Fenugreek leaves are growing well and we will soon make Aloo Methi. We have also planted few winter veggies like cabbage, cauliflower, peas, and brussel sprouts. We are really looking forward to enjoying them. 

There are many advantages to a backyard, but the most important one are the wonderful neighbors we have. Few weeks back, while we were working in our backyard we heard our neighbors call our names over the fence. They shared their treasure, their wonderful produce with us. :) You can't imagine how happy and excited I was. We received a freshly harvested, beautiful, long, Indian Lauki/doodhi and deliciously juicy Zucchini. I was really overwhelmed by their gesture. So sweet of them to share their fresh produce. I had not much to think about the recipe. We love muthia and that is where doodhi would be used in. Of coarse it was too huge for just muthias, so our Gujarati mind immediately pictured Doodhi na Thepla and Doodhi no Halwo :) 

Ingredients to make Doodhi na Muthia

2 cups grated doodhi/lauki/bottle gourd

1 tbsp. salt

1/2 tsp. turmeric

1 tbsp. red chilli powder

3 tbsp. coriander powder

Pinch of hing

3 tbsp. sugar

Juice of 2 fresh limes

3 tbsp. oil

Pinch of baking soda

1/2 cup chickpea flour/besan

2-3 cups wheat flour

For tempering/tadka

3 tbsp. oil

1 tsp. mustard seeds

Chopped green chillies

4-5 curry leaves

Chopped cilantro for garnish.

• To grated doodhi/lauki/bottle gourd add salt, turmeric, chilli powder, coriander powder, hing, sugar, lime juice, baking soda. Mix well till sugar dissolves. 
• Let it rest for 5 minutes. This will help doodhi sweat moisture.
• Add chickpea flour and wheat flour. Mix well to form a soft dough. The amount of wheat flour depends on the moisture of doodhi. You might have to add more flour if there is more moisture and the dough is very soft.
• Divide the dough into 7-8 equal parts.
• Grease your palms and roll each portion into a cylinder.
• Lay it onto a greased flat sieve to steam.
• Steam for 15-20 minutes or till done.
• Remove from the steamer and let it rest for 4-5 minutes.
• Slice into pieces and enjoy as is or temper them.
• Heat oil in a pan. Add mustard seeds, chopped green chillies, curry leaves. Add sliced muthias and mix well to the temper. Let it crisp lightly.
• Garnish with cilantro and serve.

Here is step-by-step pictorial recipe:
Peel and grate doodhi.

Add spices and mix well.

Let it rest for few minutes before adding the flours.

Make a soft dough.

Divide into equal parts to make cylinders.

Place in a flat sieve and steam for 15-20 minutes.

Cut into pieces and enjoy as is.

Or temper with mustard seeds, green chillies, and curry leaves.
Garnish with fresh cilantro.

Enjoy this healthy snack!

Comments are welcome, but please do not post external links or advertisements.