Thalipeeth ~ Spicy Yogurt Dip ~ Homemade Lemon Pickle ~ Badam Milk

Thalipeeth

Prep Time: 20 min
Cooking Time: 30 min
Serves: 3 to 4
Yields: 12 to 13

Ingredients

1. Jowar flour - 1.5 cups
2. Wheat flour - 1/2 cup
3. Rice flour - 2 tbsp
4. Besan - 2 tbsp
5. Semolina (dry roasted) - 1 tbsp
6. Ragi flour - 1 tbsp
7. Onion (finely chopped) - 1 large sized
8. Cilantro (finely chopped) - 3 tbsp
9. Cumin powder - 1/2 tsp
10. Coriander powder - 1/2 tsp
11. Red chilly powder - 1 tsp
12. Turmeric powder - 1/4 tsp
13. Salt - to taste
14. Vegetable oil - 1 tbsp
15. Ghee/Oil - as reqd
    
16. Water - approx 1.25 to 1.5 cups

Method

1. Combine all ingredients in a large mixing bowl; knead to a stiff dough adding water little by little; the dough should be firm enough as chapathi dough.
2. Take a tablespoon of vegetable oil on the palm; pour oil on the dough and knead again to a smooth, firm dough.
3. Set aside the dough for about 10 to 15 min covered with a lid/damp cloth.
4. Once done, knead the dough again & roll them in to large lemon sized balls.
5. Meanwhile heat an iron griddle on low flame; smear few drops of oil/ghee on the surface.
6. Take a zip lock sheet/banana leaf and grease on one side with few drops of oi/ghee.
7. Place a single dough ball on the center of the sheet; flatten it evenly & gently using your palm to a thick circle of 4" diameter; make a small hole in the center of the flattened circular dough using your index finger.
8. Now place the flattened dough on your right palm with the zip lock sheet above it.
9. Rip off the zip lock sheet & place the flattened dough on the hot iron griddle.
10. Increase heat to medium, smear few drops of oil/ghee all around the edges, on the upper surface, in the center hole and cook both sides until golden brown & crisp.
11. Repeat similar method until all thalipeeth are done.
12. Stack them up in a casserole to maintain heat, softness & crispness.
13. Serve them hot with spicy yogurt dip, homemade lemon pickle and badam milk or any other raita, pickle and refreshing drink of your choice.

Spicy Yogurt Dip

Prep Time: 20 min
Serves: 2 to 3

Ingredients

1. Thick yogurt - 2 cups
2. Sugar - 1 to 2 tsp
   
3. Salt - 1/4 to 1/2 tsp
   
4. Black salt - 1/4 tsp
   
5. Dry roasted & pounded cumin seeds - 1/4 to 1/2 tsp
   
6. Kashmiri red chilly powder - 1/4 tsp
7. Red chilly powder - 1/4 tsp
   
8. Finely chopped cilantro - 2 tsp
   

Method

1. Whisk thick yogurt in a large mixing bowl.
2. Add all the other ingredients (adjust according to your taste) & whisk well once again.
3. Garnish with finely chopped cilantro.
4. Serve either at room temperature or chilled.
5. Serves as a best accompaniment to all roti varieties such as chapthis, phulkas, kulcha, pooris, luchi, bhature, stuffed parathas and thalipeeth.

Homemade Lemon Pickle

Prep Time: approx 17 days

Ingredients

1. Fresh Lemons (pure yellow color) - 6 medium sized
2. Turmeric powder (adjust) - 1 to 2 tsp
3. Salt (adjust) - 1 to 2 tbsp
4. Red chilly powder (adjust) - 2 to 3 tbsp
5. Asafoetida powder - 1/2 tsp
6. Sesame oil - 1/2 cup

Method

1. Wash lemons & pat dry.
2. Cut each lemon in to 8 small pieces.
3. Add salt, turmeric powder, mix well, close with lid & set aside for about a week in a warm place at room temperature.
4. Stir contents well every day for at least two times & continue the same for about a week to ensure even pickling.
5. Add red chilly powder, asafoetida powder, more salt if required & combine well.
6. Heat sesame oil in a wok until smoking point in medium flame.
7. Set aside to cool; add cooled oil to the pickle and mix well.
8. Adjust ingredients according to taste.
9. Leave the mixture as such for about 10 days in a warm place at room temperature; stir contents quite often to ensure even pickling.
10. Once again adjust ingredients according to taste.
11. Lemon pickle is now ready to be served on your plate along with your favorite dishes!!!

Badam Milk

Prep Time: 10 min
Soaking Time: 40 min
Cooking Time: 10 to 12 min
Serves: 2

Ingredients

1. Badam / Almonds - 1/3 cup
2. Milk (to grind & cook) - 1/2 liter
3. Saffron strands - pinch
4. Cardamom powder - 1/2 tsp
5. Rose water - 2 tsp
6. Sugar - 2 to 3 tbsp

For garnishing

1. Almonds (sliced) - 2 tsp

Method

1. Soak almonds in hot water for about 30 to 40 min.
2. Drain water & peel off skin.
3. Grind peeled almonds using small dry grinding jar of the mixie to a fine paste adding required quantity of milk.
4. Combine almond paste with rest of the milk & allow to boil for about 5 min.
5. Now add saffron strands, sugar & allow to boil for another 5 min.
6. Now add cardamom powder, rose water & allow to boil for a min or two.
7. Serve either warm or chilled.
8. Garnish with sliced almonds at the time of serving.