SHEPUCHI BHAJI / SUVA BHAJI / DILL GREENS

Maharashtrian Suva / Dill Greens or Shepuchi Bhaji is a simple, quick stir fry that uses fresh dill leaves. These light feathery leaves called Shepu in Marathi are loaded with nutrients and extremely healthy. The leaves when fresh are nice, perky and very aromatic. Try to get a fresh bundle if you can. This recipe require just a handful of ingredients, maximising on the distinct flavour of the dil leaves. Here I am sharing the recipe with moong dal but the other version is with arhar dal/ halfdone toor dal.  The addition of soaked moong dal adds a slight crunch and bite to the stir fry. Any kind of dal is always welcomed in my house, so I do make many different dal recipes and that’s why we do not get bored of eating regular dal. Suva bhaji has a strong smell and due to that smell my dear hubby never tried this suva bhaji. But I insisted him and forced him as it is highly nutricious.

Dill is one of those herbs that in effects have two different seasons. In early spring it is used for its leaves and then later in fall for its seeds. Each part of the plant has its own characteristics and properties. Dill leaves are something I had heard about, used in foccacies –a kind of Italian bread. Dill is one of the top rating dishes served new moms as it is known to aid lactation. By the way, enjoying this suva bhaji is not just limited to new moms. People of all ages can eat it and benefit from this aromatic herb!!!

INGREDIENTS:

1 Cup Yellow Moong Dal [split yellow gram]

1 Bunch Shepu Bhaji / Suva Bhaji Chopped

1 Small Onion Finely Chopped

3 tablespoon Oil

5 Garlic Cloves, chopped

3-4 Green chillies, chopped

 2 teaspoon Cumin Seeds

1 teaspoon Turmeric Powder

Salt as per taste

Chopped Coriander

METHOD:

STEP 1 – Wash and soak the moong dal for about 20-30 minutes before preparing the shepu bhaji.

STEP 2 – Wash and thoroughly clean the shepu bhaji. [ to remove the smell from the bhaji I used to boil it for about 5 minutes, then drain it in a colander]. Chop it and keep aside.

STEP 3 – Place the wide pan on heat and add oil to it.

STEP 4 – Add cumin-mustard seeds and allow them to crackle a little.

STEP 5 – Add chopped onion followed by garlic and green chillies.

STEP 6 – Then add turmeric powder and mix well.

STEP 7 – Add moong dal and mix it well. 

Cover the pan and allow the moong dal to cook for about 3-4 minutes.[ take care not to burn the dal, and you can add a tablespoon of water, if required.
 STEP 8 – Take the cover off the pan and add the chopped and blanched shepu/ suva. Toss well, season with salt keeping in mind that the greens will reduce in volume once cooked, so add salt accordingly.

STEP 9 – Mix well and cook covered for another 7-8 minutes till the greens are just cooked and not overcooked. Add chopped coriander and serve.

Serve Shepuchi Bhaji along with chapatti, bhakari and varan bhat.

NOTE: You can use shepu without  boiling, just chop it and use it.

PINWHEEL SAMOSA

The most wanted Indian snack is Samosa. We all love to eat samosa with our favourite dipping like green chutney / tangy tamarind-khajur chutney. Starting from street side shops to the famous restaurants serve samosa as an evening snack. Making perfect samosa could be little tricky and tedious, but these samosa pinwheels are very easy and they taste as scrumptious as a perfect samosa would.Only remember few things that use only white or yellow potatoes for this recipe. These potatoes have very good binding ability so they do not come out while frying. Your dough should not be rolled very thick or thin. It should be medium thick / little thick than our chapatti. 

 Samosa pinwheels are a rich party appetizer and a snack too! Pinwheel Samosa are great twist to the most popular samosa. They are so delicious that you may eat them just as they are or serve them with coriander chutney or meethi chutney or simply with tomato ketchup.

INGREDIENTS:

 For Filling:

4 Medium Sized Potatoes

½ Cup Green Peas

1 teaspoon Cumin Seeds

1 tablespoon Green Chillies

2 tablespoon Coriander Powder

1 teaspoon Red Chilli Powder

½ teaspoon Garam Masala

1 teaspoon Mango Powder

Salt as per taste

2 tablespoon Chopped Coriander

For Dough:

1 Cup All Purpose Flour

2 tablespoon Fine Sooji [semolina ]

½ teaspoon Salt

3 tablespoon Oil

Approximately 1/3 Cup Cold Water

More Ingredients:

3 tablespoon All Purpose Flour

¼  Cup Water

Oil for frying

METHOD:

For making dough:

STEP 1 – Mix all purpose flour, sooji, salt and oil.

STEP 2 – Add water as needed and make a soft dough.

STEP 3 – Don’t need the dough too much. Cover it with a damp cloth and let it rest for at least 15 minutes.

For making filling:

STEP 1 – Boil, peel and mash the potatoes.

STEP 2 – Then add cumin seeds, chopped coriander, chopped green chillies, chopped onion, dry mango powder and salt. [I don’t have green peas so I didn’t used them] But if using boil them, drain and mash with potatoes.

STEP 3 – Divide the filling mixture into 2 parts and keep it aside.

For making Pinwheels:

STEP 1 – Mix the 2 tablespoon  all purpose flour and water to make a thin batter. Keep aside.

STEP 2 – Knead dough for a minutes before rolling.

STEP 3 – Divide dough into two equal parts

and make them into patties

and roll each one into about 11 inch diameter.

STEP 4 – Spread one part of the filling evenly over one of the rolled dough, slightly pressing.

STEP 5 – Use a little mixture we made earlier for sealing.

STEP 6 - Roll the sheet gently,

but firmly until you have a nice firm log.

Roll the log gently 6-7 times this helps keeping together.

STEP 7 – With a sharp knife, remove the sides from the log

and slice the log into ½ inch thick, this should make about 14-16 pinwheels.

STEP 8 – Press the ready pinwheels lightly.

STEP 9 – Do the same with the second sheet, you will have about 30 pinwheels.

STEP 10 – Heat oil in a frying pan over medium high heat.

STEP 11 – To test, put a small piece of dough into the oil, dough should sizzle and come up slowly, but not change colour.

STEP 12 – Fry the pinwheels in small batches until golden brown, turning occasionally. Each batch will take 3-4 minutes to cook.

STEP 13 – Repeat the same with the rest of pinwheels.

STEP 14 – Drain the excess oil on a kitchen towel and serve.

Serve the hot, delicious and crispy pinwheels with green chutney or any of your favourite dip.     

NOTE:Use only white or yellow potatoes.

           Don't leave the potatoes in a water once they are boiled otherwise they will absorb excess water    which is not good for deep frying.

          Make sue to seal all the corners and surfaces of the roll before cutting it. 

          Fry the pinwheel samosas on medium heat. 

YEAST FREE WHOLE WHEAT NAAN

 This is yeast free wheat flour naan recipe, yes you read it correct. You must be wondering but yes here I am sharing the recipe of whole wheat and yeast free naan and which is instant and no need of oven. So many reasons, so I could not stop myself to try this recipe. So many pluses in a single dish. I used 1/2 cup of all purpose flour but you can use fully wheat flour too because I was not sure about the whole outcome. I really love homemade breads and happy to share this third type of flatbread recipe here. They came out so well. All soft, pillowy with a nice smoky aromatic smell. My family just loved this yeast free version of Naan. So this is how I made my first yeast free Naan.

INGREDIENTS:

1 ½ Cup Whole wheat Flour

½ Cup All Purpoae Flour

Pinch of Salt

1 ½ Cup Natural Yogurt [homemade yogurt can be used]

1 teaspoon Baking Soda

½ teaspoon Baking Powder

Warm water for kneading a dough

1 teaspoon Sesame Seeds / Nigella Seeds For topping

1 tablespoon Chopped Coriander

Melted Butter or Clarified Butter to drizzle on top

1 tablespoon Oil

METHOD:

STEP 1 – Sift the flour in a kneading bowl. Add salt, baking soda and baking powder to it. Mix well.

STEP 2 – Form a well in the centre and pour yogurt and oil right into the middle.

STEP 3 – Start mixing together

and then add warm water accordingly to knead a smooth dough. Use more water if needed.

STEP 4 – Once done, then cover it with a kitchen towel or plastic wrap and keep it aside for 30 minutes.

STEP 5 – After 30 minutes your dough is ready to use. Make small equal sized balls from your hands and keep it.

STEP 6 – Take one portion of it and make a patty using your palms.

Dust some wheat flour on the rolling platform.

STEP 7 - Spread some sesame seeds on a rolling board and start rolling with the help of rolling pin. Make it oval shape.

STEP 8 – Spread some chopped coriander over it and place it on the hot tawa.

STEP 9 – Cover it with a lid and bake for 1 minute or until you see bubbles over it.

STEP 10 – Flip it and cook from another side for 1 minute until you see the upper side fully cooked.

STEP 11 – Now remove the tawa and cook it directly on the gas stove. Cook from both sides till dark brown spots appear on it.

STEP 12 – Brush with some butter and serve.

STEP 13 – Repeat the same with the rest of the dough. Once done, place the naan in a tray lined with aluminium foil and serve.

Serve hot with some curry on the side like Paneer Butter Masala, Rajma Masala, Palak Paneer etc.

NOTE: If not using immediately then cover the ready naans with aluminium foil for later use.

              The lid using to cover should fit the pan to cover the flat bread.