My love for the popular Maharashtrian dish Thalipeeth started in Belgaum. They are healthy, very delicious and the best part is, they are easy to make. As much as I love the thick bhakris and thalipeeths, V is not such a big fan. I have been trying to make different types of these bhakris/thalipeeths lately in the hope that he will start liking them some day. That would also give me loads of easy options for breakfast.
One of my favorite ingredients to experiment with is vermicelli. Somehow I keep reaching to the vermicelli jar. I make simple upma , vegetable upma , idlis etc with it. Recently I tried this thalipeeth with vermicelli and it turned out delicious. The best part for me was, the child loved it.
Here is a thalipeeth recipe that I used to make frequently. Check out Nupur’s thalipeeth recipe.
Ingredients: 3/4 cup vermicelli 3/4 cup sooji/rava 1/2 cup rice flour 1/2 cup wheat flour 1/2 cup chopped onion 2 tbl spn chopped coriander leaves 1/4 cup fresh/frozen coconut 1 tea spn chili powder 1 tea spn cumin seeds 1/4 cup yogurt Oil/Ghee Salt
Method: Heat a little oil and fry vermicelli, sooji till they slightly turn brownish. Keep them aside till the mixture cools down to room temperature. Add rice flour, wheat flour, onion, coriander leaves, coconut, cumin seeds, yogurt, salt, chili powder to the vermicelli mixture. Pour in a little water to make a thick mixture.
Heat a tava and spread some oil/ghee on it. Then with your fingers, spread a thick thalipeeth on the tava. Close a lid and let it cook. Then turn it upside down and spread little more oil/ghee near the sides (optional, this makes it crispy). Serve hot.
Serves : 2-3 Preparation time : 30 mins
For last few years, I have been making something simple like pasta, sandwiches, pulavs etc for lunch that I can easily pack for Ishaan. So I usually make Indian dishes for dinner. But lately once in a while the child asks “ ani sheet ? (rice again)?” or “ chupati nakka aaji (I don’t want chapati)”. So I am consciously trying to make something different. He also was asking for chicken, so I decided to make this baked chicken which I had seen many times on TV. I served it with a simple bulgar wheat salad. We all loved how juicy, tender and delicious the chicken turned out.
Ingredients: 4 large pieces of chicken thighs 1 cup thick buttermilk (or use yogurt thinned and beaten well) 1/2 tea spn chilli powder Olive oil 1/2 cup parmesan cheese 1/2 cup Italian breadcrumbs 1/2 tea spn each of dried oregano, parsley Salt
Method: Add chilli powder and salt to buttermilk and mix well. Add the chicken pieces to it and keep it aside for few hours (I refrigerate it). Heat the oven at 375 for 10mins. On a dry plate, mix cheese, breadcrumbs, oregano, parsely. Roll the chicken pieces in the dry mix. Spread some olive oil on a oven safe dish (I used cast iron pan) and keep chicken pieces on it. Bake the chicken for 15mins and then turn and bake another 15 mins. (The time depends on thickness of chicken, so for first few times, check if it is cooked after 10mins). Serve hot.
Serves : 2-3 Preparation time : 45 mins
