Bhajani Thalipeeth With Fenugreek Leaves And Green chilli Thecha

Bhajane in Marathi means ‘to dry roast’ . This flatbread is made with roasted multi-grain flours.  Every Maharashtriyan household will have their own recipe and proportions of Bhajani but basic recipe has whole grains, legumes and spices in some cases.  This nutritious flour can be used to whip up many delicious recipes like thalipeeth, variety of vadi, crackers etc.


The thalipeeth flour or bhajani as it is known in Maharashtra is made with

1/2 Cup – Jowar (Sorghum) flour
1/2 Cup – Bajra (Pearl Millet) flour
1/4 Cup- Ragi (finger millet) flour
1/4 Cup – Wheat flour
1 Cup – Chana Dal (Split chickpeas)
1/2 Cup – Urad Dal (split and skinned Indian black lentil)
2 Tablespoon – Coriander Seeds

1 Teaspoon – Cumin seeds

To make the Bhanjani, dry roast all the ingredients one by one till their color changes slightly and a nice roasted aroma starts coming. Be careful not to burn them. Grind them together in a food processor or grinder. Put it in air tight box and it will stay for a long time.

Fresh Fenugreek leaves are in season these days and I have used them for this variation of basic thalipeeth . You can use a variety of vegetables like cabbage, spinach, cauliflower, cucumber, carrot etc.

You can easily grow methi in pots and use the micro-greens in various recipes including this one.


Methichi Talipeeth 

Ingredients :

Bhajani – 1 Cup

Fresh fenugreek leaves – 1/2 cup (finely chopped)

Onion (small) – 1 (chopped fine)

Green Chilli – 1-2 ( chopped fine )

Coriander greens – 2 tablespoon ( chopped fine)

Salt – to taste

Red chilli powder – to taste ( 1/4 tsp)

Ajwain – 1/4 tsp

Ginger- garlic – 1 tsp ( chopped fine/optional)

Water to kneed the dough

Oil for cooking

Steps – 

In a large plate mix the bhanjani flour ,salt, red chilli powder, ajwain, chopped onion, fenugreek leaves, coriander leaves, ginger-garlic, chopped green chilies and rub with fingers. The moisture will be released from the veggies. Slowly add water to make a soft dough. It will be very sticky so use a few drops of oil to bring everything together in a smooth dough. You do not need to kneed the dough to much. It will not make the thalipeeth crisp if you do.

Make 2-3 balls from the prepared dough. The size wil depend on the quantity and number of thalipeeth you need.

Traditionally thalipeeth is made by patting the dough ball with wet fingers till it takes a the shape of a flatbread or roti. You can use two small plastic sheets or cling wrap squares to make the process easy. Just grease the sheets a little and place the dough ball on one sheet. Cover with the other and roll like a roti with a rolling pin or pat with fingers to shape it.

Make a few small holes in the thalipeeth for even cooking.

Heat a non stick tawa and grease it a little with oil. Place the thalipeeth on it carefully.

Put a few drops of oil in the holes and around the thalipeeth and let it cook covered on medium heat.  You can smear some water on the top side of thalipeeth so that it doesn’t dry out.

Once one side is nicely roasted flip the thalipeeth. add a few more drops of oil around the edges and let it roast properly. You’ll hear the sizzling sound when its done.

Once crisp from both the sides take it out in a plate and serve with mirchi kathecha, dry garlic chutney, curd, coriander chutney etc. Use fresh homemade white butter/ghee or yellow butter to enhance its taste.

I made some fresh thecha to go with this crisp flavorful thalipeeth

Here’s how I did it.

Hirvya Mirchi cha Thecha ( Green chilli thecha) 

This is one of my favorite chutneys made just with green chilies and raw garlic pods. Thecha means ‘to pound’ in Marathi. The ingredients are coarsely pounded in mortar-pestle to get this excellent dry chutney.

I sometimes add roasted peanuts to it. Techa is a very popular side side in Maharashtra and every household makes their version. It tastes awesome with bhakri or thalipeeth. Eat it sparingly as it is extremely fiery. If your spice threshold is less you can add some freshly chopped coriander leaves and/or roasted peanuts. You can squeeze some lemon on it too to reduce the hotness.

Ingredients :

Fresh thin green chilies – 8-10

Garlic cloves – 5-6

Roasted peanuts – 2 tbsp (optional)

Salt- to taste

Oil – 1 tsp

Coriander greens (chopped) – 3-4 tbsp (optional)

Steps – 

Chop the green chilies and garlic cloves. Chop coriander if using.

Heat a small saucepan and add a tsp of oil.

Add the chopped green chilies and till it is slightly seared from sides. Add garlic and stir properly to saute for a minute or two.

Add the coriander leaves if using and stir.

Turn off the heat and let it cool completely.

Once cooled add the mixture to the mortar along with salt and roasted peanuts.

Pound till you get a coarse mixture.

You can coarsely grind it in mixer too.

Take it out in a bowl and serve.

I made some fresh amla coriander chutney too in the morning and had another set of thalipeeth for breakfast.

Thalipeeth tastes best with these condiments, fresh butter or sujuk toop (warmed fresh ghee). Buttermilk or tempered thin curd to which chopped onion, coriander leaves are added goes well as an accompaniment.

You can have this nutritious meals any time of the day.




Spiced Apple Chutney With Caramelized Onion, Indian Gooseberry & Dried Figs


Autumn is a beautiful season and fall recipes warm the cockles of my heart. The market is flooded with variety of apples and the Indian Gooseberry is in the season. I usually make Amla Jam / Apple Jam or a combination but it has been years since I did a proper spiced apple chutney. A perfect accompaniment with roasted chicken, lamb, tenderloin, ham slices, pork chops, pan seared lamb or salmon,  or cheese slices especially Cheddar. You can eat it in sandwiches, quiches, vegetable tarts, parathas or anything that could do with a flavor lift. Add it to your overnight oats bowl, smoothie bowl or parfait if you desire.

Sip a glass of warm mulled wine with a cheese and meat platter served with this lip smacking chutney and you are set for the holiday season.

I have a large quantity of Organically grown, chemical free super sweet and crisp Kinnaur red delicious apples from Farmer Uncle and some sour sweet golden apples lying at home.

Apart from snacking on these daily I am slowly doing some dishes with them.

This chutney is one of my favorite and tested recipes. It is hot, sweet, tangy and stays for at least a fortnight on the table.

Apples have a good amount of pectin in them so the chutney gets a great texture. I have not peeled the fruit but you can.

Two things that make this chutney flavorful without masking the flavor of the fruit are Indian gooseberry/Amla and caramelized red onions. You can omit them if you wish and the chutney will still taste awesome. If you use vinegar or apple cider then omit the lemon juice. You will have to adjust the spice threshold, sugar etc as per your taste. I prefer the natural sweetness of the fruits so add less sugar.

Spiked with the warmth of fresh ginger and the heat of red chilli this chutney is a complete winner.

Here is what you need to make it.

Ingredients : 

Apples (Use the ones available in your city), cored and peeled – 1 kg

Indian Gooseberry / Amla, chopped fine – 4 Large

Dates, pitted and chopped – 1/4 cup

Dried figs, chopped fine – 1/4 cup

Sultanas / Raisins – 150 gm

Fresh ginger root, peeled and grated – 3-4 tbsp

Lemon Juice – 3-4 tbsp (adjust as per taste if apples are not sour)

Shakkar/ powdered jaggery / granular sugar / soft brown sugar – 150 gm

Garlic cloves, chopped – 4

Onions, thinly sliced – 300 gm

Cloves- 8-10

Black peppercorns – 10-15

All spice mix – 1/2 tsp

Bay leaf – 1

Homemade garam masala powder – 1/4 tsp

Salt – As per taste

Fresh Red chilli pepper / Red jalapeno, chopped fine – 2-3

Red chili powder  / cayenne pepper / chili flakes – as per taste

Lightly roasted and ground fennel and cumin seeds – 1 tsp each

Oil – 1 tbsp

Steps – 

Cut, core and chop apples in small cubes. Peel them if you desire.  Add the lemon juice to the chopped apples so that they retain their whiteness.  Add sugar to them and mix well. Let them rest till you caramelize the onions, so that the juices are released.

Coarsely pound cloves and black peppercorns.

To caramelize Onions : Heat oil in a thick bottom large sauce pan and thinly sliced onions.  Fry them on slow medium heat so that they get evenly caramelized. I add a little salt to hasten the process. Once crisp and browned remove them to a plate and when they cool a bit crush them with fingers. (Will add pic later. Forgot to take)

In the same pan add the coarsely ground roasted cumin fennel powder and let it sizzle.

Add crushed onion, garlic, ginger, finely chopped red chili, bay leaf, dried figs, apple sugar mixture, amla, sultanas, dates, raisins, ground clove+black peppercorn and let it all cook on steady simmer on medium high heat. (Add vinegar or apple cider if using at this point.)

Keep stirring so that it  doesn’t catch or burn on the bottom of the pan. Once the apples soften and resemble a puree, add the salt, red chili flakes, chili powder, all spice mix, garam masala and mix well so that the spices coat the fruit properly.

Let it simmer on low heat til it reaches a jam consistency. Keep stirring in between and you will notice the change in texture and consistency. It will become syrupy and the apples too will become caramelized.

Once the chutney has thickened draw the wooden spoon across the chutney and if no liquid fills the gap then it is ready. Otherwise cook for some more time.

Turn off the gas and let it rest for 10 minutes in the pan.

Spoon the warm chutney in sterilized or clean glass jars and seal and store.

Once open, use within a fortnight and keep in the fridge. Though I usually don’t refrigerate.

Enjoy this perfectly savory and chunky side to your meals.

Indian Masala Omelette With Multi Grain Paratha And Spiced Apple Chutney

Note : You can keep this chutney a little syrupy too. Makes it easy to spread. I have kept it dry for a purpose. Add 1/2 Cup –  Fresh Apple along with chopped apples if you like a wet chutney.

Meethi Khatai- Kachche Aam ki Launji – Raw Mango Launji – Two Versions

Kachche aam ki launji is a relish that is popular all over North India and thee are many ways to make it. It is a perfect summer side dish to have with parathas, poories, cheelas etc. I sometimes just take a small bowl of it and eat it without any accompaniment. The sweet and tangy taste of kachi ambiya and jaggery spiced up by red chili and simple spices makes it a perfect summer special. While we drool over the many varieties of ripe mangoes and relish them all through the summer we also savor the raw and slightly ripe raw mangoes to makes chunda, achar, takku, murabbaand various chutnies.

Have you ever eaten slightly sweet raw mango slices dusted with cayenne pepper ? If not then you are missing out on something utterly delicious. Do try it as soon as you get hold of the mangoes.

Here I am sharing two versions of this launji. One is what my mom makes. I remember eating this every summer since my childhood. We called it Meethi Khatai . We don’t peel the mangoes in this one like the Rajasthani launji. I also leave the guthali or the mango pit to suck the sweet tangy juices from it.

Both the recipes are for small quantity. You can adjust the ingredients for a larger amount.  These will serve four people.

Here is a simple recipe to make this version of Meethi Khatai or raw mango launji:

Ingredients –

  • Raw Mangoes – 2 ( about 250 gm cubed)
  • Grated or Broken Jaggery – 200 gm
  • Fenugreek seeds – 1 teaspoon
  • Mustard seeds – 1 teaspoon
  • Black peppercorns – 1 teaspoon
  • Turmeric Powder – 1/2 teaspoon
  • Whole dry red chili – 1-2
  • Asafoetida – 2 pinch
  • Salt – to taste
  • Water – 2 cups
  • Vegetable Oil – 1 tablespoon

Steps : 

  1. Wash, peel and cut the mangoes in 1 inch cubes with a part of the hard shell (guthali) intact. Remove the paper thin layer from the guthali pieces by scraping it with the knife or peeling it from one end to the other. ( you can see it in the first picture)
  2. Take a heavy bottom pot and put it on low flame. Add oil and when it gets warm put mustard seeds in it.
  3. Once the seeds start to crackle, add fenugreek seeds and hing. Adding them at this time brings out a nice flavour. Also add the whole red chilli.
  4. Take the pot off the stove so that the spices don’t burn. They should just get slightly roasted and give a nice aroma.
  5. Add the raw mango pieces, salt and turmeric powder. Stir well.
  6. Now add water to the mix. Add 1 1/2 cup first. The pieces should be immersed in the water.
  7. Stir well and let it cook covered on low heat.
  8. After five minutes check for the tenderness of mango pieces. They should not become mushy but the skin should become slightly soft. Al dente to be precise.
  9. Now add the jaggery to it and mix well. Keep the heat to medium low.
  10. Cook it covered for another ten minutes & check for consistency. It shouldn’t be thick. Add one cup of warm water and stir well. There should be enough liquid in the dish. Once the dish cools it will thicken so keep a good liquid margin.
  11. Bring it to boil and turn off the heat. Let it sit for ten minutes on the counter.
  12. Take a little Meethi khatai in a tasting bowl and check for salt and sweetness. You can add more jaggery, salt or red chilli at this time.
  13. The dish should have a slightly sour sweet taste perfectly balanced. Too much sourness or sweetness will kill the flavours.
  14. Your Meethi Khatai is ready to serve.
  15. Serve this delightful dish with hot chapati, paratha, poori or just spoon it in a bowl to relish it just by itself. The tangy sweetness will tickle your taste buds like nothing else.
The other version is slightly thicker and uses some other spices too which are mostly the mango pickle spices.

Pickle spice mix

Fennel seeds/ saunf – 2 tablespoon

Nigella seeds / Kalonji – 1/4 teaspoon

Mustard Seeds / Methi Dana – 1 teaspoon

This one tastes completely different from the one above but both these launjis stay for at least a month without refrigeration.
The steps to make this launji are same as above. Just add the whole spices when the oil warms up. When the spices begin to crackle  add, red chili,turmeric, salt , mango pieces and a little water. Follow the instructions given above to make a delicious tangy sweet launji. Unlike the first version I do not keep too much liquid in this one. This is more like a pickle.

Do try both these recipes and enjoy the goodness of the mangoes till it is in the season.

My Tip: Always choose unblemished raw mangoes. Taste for sourness and adjust the sweetness accordingly. Traditionally it is made a little thin but you can keep the consistency according to your taste.
Do not use mangoes meant for Pickles as their skin is hard and they are too sour.
Eat the meethi khatai a little warm or at room temperature. The other version with pickle spices should be eaten at room temperature. 
You can use sugar but the taste won’t be the same. Do adjust the ingredients as per your taste and the amount you make.
You can peel the mangoes id desired. I like t suck and chew on the flavorful skin so keep it. You can dice them in long thin slices too.
Do try making this delicious tangy sweet relish. If cooked properly this stays for about 6 months in the refrigerator and for about 2 months at room temperature. I make this in small quantity throughout the season and then make two batches for the coming months at the end of the mango season.
I have some more recipes with raw mango. do look for them through the search option.
If you make any of these recipes do let me know your experience.

Fresh Apricot, Dates and Raisin Chutney Recipe

I love apricots and the markets are flooded with these gorgeous fruit these days. Apart from making them a part of my daily fruit intake I love to make compote, preserve (click for my recipe of apricot preserve) , chutney etc from any seasonal fruit I can find in the market. Apricot chutney is delicious and a perfect condiment with cold meats, grilled meats, parathas, bread, cheese crackers, tacos etc. It sure is a great accompaniment for curries, roasts and in sandwiches.

You can even lick it off the spoon any time of the day for a tangy sweet experience. It is gluten-free, low in calorie and full of flavour plus nutrition. Packed with vitamins , fiber, this iron rich date, raisin, apricot chutney is one thing I always have in the fridge during summer. Ginger and other spices give it a burst of flavor. Overall it is a treat.

To make this lovely chutney you need

Fresh Apricots – 500 gms (washed, pitted and roughly chopped with skin)

Raisins – 1/2 cup

Dates – – 1/4 cup ( roughly chopped)

Red or White Onion – 1 Medium

Garlic – 2-3 pods ( crushed and chopped finely)

Ginger – 1/2 inch (made into juliennes) (can use glace candied ones too 1/4 cup)

Red chilli whole -1 Small

Peppercorns – 5-6 crushed or whole

White vinegar/ apple cider vinegar/ malt vinegar or lemon juice – 1/4 cup or juice of one lemon

Salt – 1/2 teaspoon

Garam Masala * – 1/4 teaspoon

Olive Oil – 2 tablespoon

Honey – 3 tablespoons

Sugar – 1/2 cup ( as required) ( brown or white. You can add palm jaggery or sugarcane jaggery too)

For the muslin spice infusion bag 

Bay leaf – 1

Peppercorns -8

Mace blade – 1

Cinnamon stick –  small piece

Cloves – 3-4

All spice – 1

All spices slightly roasted and tied in the infusion bag)

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Directions – 

Wash, dry, pit and chop Apricots. Chop dates and keep aside.

Heat oil in a heavy bottom pan, add peppercorns and red chilli. (You can remove the red chilli before spooning it in jar)

Add chopped onion and stir till translucent. Add ginger and garlic. Stir for a minute. Keep this on low flame.

Add chopped apricots, dates and raisins. Stir.

Add the dry powder masalas and salt.

Add sugar and little water (about 1/4 cup)

Add the spice infusion bag.

Bring it to boil and let it cook till the fruit becomes soft.

Keep stirring till the mixture thickens to the desired consistency.

Add honey and vinegar or lime juice. Stir constantly on medium heat so the chutney doesn’t stick to the pan.

You can taste and adjust the sweetness etc as desired.

This chutney takes about an hour to cook. You can use slow cooker also.

Once the chutney reaches its desired consistency put out the heat and let it cool till it reaches room temperature.

Remove the spice infusion bag.

Spoon the yummy chutney in sterilized air tight mason jars and refrigerate. Use of lemon juice or vinegar helps in preservation.

One can keep it for a couple of days or a few weeks in the fridge.

Fruit selection – Always use sweet-smelling fruit. It will definitely taste good.

Tips – You can get creative with this chutney and ad/ remove dry fruits. Add sultanas instead of raisins, add apple shreds or orange rings. It is an artwork in which you get to use the imagination and bring out something delicious.

*Garam Masala – I make it at home with black whole cardamom, clove, peppercorn, cumin seeds, coriander seeds, cinnamon, nutmeg etc. all roasted slightly and ground to a fine powder)  We use very little of it as there are already whole spices infused in the chutney.

Enjoy !