How To Make Crispy Tasty Tawa Thalipeeth recipe from pumpkin (kaddu)

Thalipeeth is one of the most popular dish in Maharashtra. Thalipeeth is all time dish. You can make it for breakfast, afternoon snack or even for lunch and dinner. Traditionally, thalipeeth is made from bhajni but this is thalipeeth recipe from pumpkin (Kaddu). So it's not only tasty but also very nutritious.

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Ingredients

1)      1 bowl wheat flour (atta)

2)      ½ bowl grated pumpkin

3)      1 tbsp oil

4)      Coriander chopped

5)      2 tbsp besan

6)      1 tbsp jowar flour

7)      ½ tsp turmeric powder

8)      1 tsp red chilli powder (adjust as per taste)

9)      ½ tsp cumin powder

10)   ½ tsp coriander powder

11)   ½ tsp sesame seeds (til)

12)   ½ tsp asafoetida

Method

1)      Mix all the ingredients in big bowl.

2)      Knead the dough without adding the water. Add the little bit of water only if required.

3)      Add some oil to dough and knead again.

4)      Now add 1 tbsp oil on pan (tawa). Now place the dough on tawa and with palms and fingers, lightly press the dough from all sides to make thick roti (like bhakri).

5)      Make some holes with index finger in the thalipeeth and add little bit of oil in the holes to make it crispy.

6)      Now heat the pan with thalipeeth on low to medium flame. Cover it and cook for 5 minutes.

7)      After 5 minutes, check if the thalipeeth is cooked nicely and turned golden brown color.

8)      If not, cook for some more time.

9)      If thalipeeth is cooked bottom side spread 1 tsp oil on uncooked top side and turn the thalipeeth to cook other side.

10)   Let the thalipeeth cook from other side for 5 minutes without covering it.

11)   Once it is coocked, serve hot with mango pickle and curd.

How to make instant banana appe / sweet appe recipe

This is recipe for instant banana appe / sweet appe.

This recipe makes 14 to 16 instant banana appe.

Ingredients instant banana appe

1)      1 bowl rice flour

2)      ½ bowl wheat flour (gehu atta)

3)      ½ bowl grated jaggery or as per taste

4)      1 tbsp fresh grated coconut

5)      2 tsp cashews chopped

6)      ¼ tsp cardamom powder

7)      ¼ tsp Eno

8)      1 ripe banana

9)      Desi ghee

10)   1 tsp oil

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Preparation of batter for instant banana appe

1)      Finely grind the jaggery in mixer/grinder. Add chopped banana and grind once again to smooth paste.

2)      Add 1 tsp oil in paste / mixture

3)      Add rice flour, wheat flour (atta), grated fresh coconut, cardamom powder.

4)      Mix well.

5)      If the batter is too thick, add 4 table spoon of water or as required.

6)      Whisk the batter for couple of minutes.

7)      Add eno to the batter and mix well

Preparation of instant banana appe

1)      Heat appe pan on gas. Once heated add ½ tsp of desi ghee in each mould.

2)      Now pour the batter in each mould. Press cashew on each appa.

3)      Now cover the appe pan and cook the appe till it becomes golden brown.

4)      After 1 or two minutes check if appe bottom is turned to brown color.

5)      Add some ghee on each appe’s top.

6)      Now turn each appa upside down with the help of knife and cook from the other side.

7)      Repeat the procedure to make all appe with remaining batter.

8)      Serve hot or on room temperature.

How to make gharge (Nutritious pumpkin and jaggey poori) | How to make sweet poori

Gharge is poori made from pumpkin and jaggery (kaddu aur gud). Traditionally, gharge are mostly made for prasad in festival.

Gharge (pumpkin and jaggery poori) not only tastes good but are very nutritious and can be included in breakfast, evening snacks or teatime snacks.

These are also good for kid’s tiffin.

This makes 16 gharge

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Ingredients for gharge

1)      1 bowl grated pumpkin (kaddu/kashifal)

2)      1 bowl wheat flour (atta)

3)      ½ bowl jaggery (Gud) - grated

4)      ½ tbsp. semolina (rava/sooji)

5)      1 pinch of salt

6)      1 tbsp oil for cooking

7)      2 tsp oil for kneading dough

8)      Some oil for frying gharge

Method for gharge

1)      Heat oil in pan. Add pumpkin, stir well.

2)      Cover with lid and Cook the pumpkin on low gas for 8 to 10 minutes. Stir after every 2 minutes.

3)      Once the pumpkin is cooked well, add jaggery and mix well.

4)      Add pinch of salt.

5)      Once the jaggery is completely melted – add semolina and wheat flour

6)      Mix well. Cover and cook for another minute.

7)      Transfer the mixture to bowl. Once it’s little bit cool down to bearable heat, add 2 tsp and oil knead the flour when it is still hot.

8)      Knead the dough very well so that it becomes soft.

9)      Divide the dough equally into small balls.

10)   Now make patty of the ball, apply oil from both sides. Roll the patty into small poori.

11)   If you want exact and same size of all pooris, you can cut the poories using small katori.

12)   Make a small hole in the center of gharga (poori).

13)   Make gharge from remaining balls.

14)   Heat oil in pan on medium flame for frying the gharge.

15)   Fry the gharge on medium heat till it becomes golden.