Methi Paratha

Methi or fenugreek leaves is healthy and rich in Iron and antioxidants.
 
Traditionally, ghee is used for making methi paratha but oil can also be used. As the name, it is important to add good quantity of chopped methi leaves to give the paratha an intense flavor of the same.

Methi paratha can be enjoyed best with pickle, curd, chutney or simply by adding a pat of butter on top of it.

Once you try this methi paratha recipe, you will be sure to make it a regular addition to your meals. One can enjoy methi paratha hot or warm.

Preparation time - 45 minutes

Serves - 3 to 4

Ingredients -

1. Whole wheat flour - 3 cups
2. Finely chopped methi leaves - 2 cups
3. Cumin seeds - 1 tbsp
4. Turmeric powder - 1 tsp
5. Red chilly powder - 2 tbsp or as required
6. Sugar - 3/4 tbsp (Optional)
7. Amchur powder - 1/2 tsp
8. Salt


Procedure -

1. Clean, wash and finely chop fenugreek leaves.

 2. In a bowl, add whole wheat flour, turmeric, cumin seeds, chilly powder, sugar, amchur powder and salt. Mix well.

3. Add finely chopped fenugreek leaves and mix.

4. Add required quantity of water and knead till the dough becomes soft. Cover it with a lid for 5 to 10 minutes.

5. Knead the dough again for a minutes and make a medium size balls of the dough. Roll the balls into medium size.

6. Once you roll the paratha, place it on hot pan and apply ghee or oil. Flip the paratha and apply ghee or oil on another side as well. Parathas usually need more oil therefore it is necessary to apply more oil on both sides so that it becomes moist and crispy.

7. Once the parathas are fried properly, serve hot with pickle, raita, curd or just add a dollop of butter and enjoy.

Soya chunks masala

Soya chunks masala is a healthy main course served with Indian breads and rice. I often make jeera rice with soya chunks masala and it tastes great.

Soya chunks is rich in protein and is commonly known as vegetarian meat. It is quick to cook, with a protein content far greater than that which comes from meat.

Preparation time - 45 minutes

Serves - 3

Ingredients -

1. Soya chunks - 1 Bowl
2. Onion - 2 
3. Tomato - 2 
4. Curry leaves - 2 strings
5. Ginger garlic paste - 3/4 tbsp
6. Green chilly - 2
7. Turmeric powder - 1 tsp
8. Chilly powder - 1 tbsp
9. Cumin - powder - 1/2 tbsp
10. Coriander powder - 1 tbsp
11. Garam masala - 1/2 tsp
12. Oil  - 2 tbsp
13. Butter - 2 tbsp
14. Salt as required

 Procedure -

1. In a deep bottomed utensil bring three cups water to boil and add soya chunks. Stir and turn off the flame. Cover with the lid for 4 to 5 minutes so that they turn soft. Drain and squeeze the water from soy chunks. Keep aside.

2. Finely chop onion and tomatoes. Slit each green chilly into two.

3. In a kadhai add 2 table spoon oil. Once the oil turns hot add onion and fry till golden in colour.

4. Add tomatoes and fry till it dissolves completely.

5. Add turmeric powder, chilly powder, cumin powder and coriander powder fry for another 2 minutes on low to medium heat.

6. Turn off the flame. Once the mixture cools down grind it to paste. Add little water if required. Keep aside.

7.  In the same kadhai add butter.

8. Add Curry leaves and fry for 30 seconds. Add ginger garlic paste and fry for another minute. Add green chillies and stir.

9.Now add the ground paste and stir. Add 1/2 cup water and cover with a lid for a minute on medium heat.

 10. Add Soy chunks, salt and garam masala. Stir and cover with a lid for another 5 minutes on low flame.

11. Squeeze lemon juice and garnish with coriander leaves. Serve hot with chapati or rice.

Methi thepla

Methi thepla is a Gujrati dish which is light and healthy. I use methi/fenugreek leaves once or twice a week especially for salads and when I am bored of salad, I make methi rice, paratha, thepla, dry vegetable or curry and trust me each and every dish made using methi leaves is awesome.

Everyone in my family loves methi and I usually get 3 to 4 bunches, clean and refrigerate it in an airtight container so that it stays fresh for 3 to 4 days.

Methi thepla goes well with pickle or curd. You can serve hot or otherwise.

Preparation time - 30 minutes

Cook time - 30 minutes

Serves - 3

Ingredients -

1. Methi/Fenugreek leaves - 1 bowl (pressed tightly)
2. Whole wheat flour - 1 cup
3. Besan/gram flour - 1/4 cup
4. Turmeric powder - 1 tsp
5. Chilly powder - 1 tbsp
6. Coriander powder - 1/2 tbsp
7. Cumin powder - 1/2 tbsp
8. Green chillies - 2 to 3
9. Ajwain - 1 tsp
10. Ginger paste - 3/4 tbsp
11. Curd - 1/2 cup or as required for kneading
12. Oil 

Procedure -

1. Clean, wash and finely chop fenugreek leaves.

2.Finely chop green chillies.

3. In a deep utensil add whole whet flour and  besan flour.

4. Add red chilly powder, turmeric powder coriander and cumin powder, ajwain, chillies and ginger paste. Mix well.

4. Add finely chopped methi leaves mix well.

5. Now add curd and knead the dough well. Add more curd if required. Knead for at least 5 minutes and cover with a lid. Let it rest for 10 to 15 minutes.

 7. Keep a nonstick pan over medium heat and take a medium size ball of a dough. Dust it in the flour.

8. Roll it into 5 to 6 inches diameter.

9. Once the pan is hot, place the rolled thepla and flip when one side is partly cooked.

10. Spread the oil on the sides of the thepla and press. Flip it again and spread the oil on the other sides.

11. Press the thepla to ensure they are evenly cooked from all the sides. you can see golden brown spots on the theplas once they are cooked properly.

12. Remove the thepla and keep it in a hot case or roti basket. Serve with curd or pickle.

  

Dal Tarka

Dal tadka is one of the most popular Punjabi dish served in almost all the Indian restaurants. Dals are frequently eaten with flat breads such as roti, chapati or naan and also enjoyed with rice.

It provides an excellent source of protein, particularly for those adopting vegetarian diet or diets which do not contain much meat.

I usually add both toor and moong dal in equal quantities for this recipe but you can use them individually or mix of these dals, either ways it tastes great.

I have not added onion and tomatoes in this recipe but if you wish to you can.

Preparation time - 45 minutes

Serves - 2


Ingredients -

To boil dal -

1. Toor dal -  1/2 cup
2. Moong dal - 1/2 cup
3. Turmeric powder - 1/2 tsp
4. A generous pinch of asafoetida powder
5. Water



For Masala -

1. Turmeric powder - 1 tsp
2. Oil/butter - 3 tbsp
3. Cumin seeds - 1 tsp
4. Chopped garlic - 6 to 7
5. Curry leaves - 1 string
6. Green chillies - 1 - 2
7. Red chillies - 2
8. Cumin powder - 1/2 tsp
9. Coriander powder -  1 tsp
10. Red chilly powder - 1 tsp
11. Garam masala - 1/2 tsp
12. Lemon juice - 1 tbsp

Procedure -

1. Rinse toor and moong dal. Pour it in pressure cooker. Add turmeric powder and a generous pinch of asafoetida powder. Mix and add 3 cups of water (You can also add 1 medium chopped onion and tomatoes at this point)

2. Cover the lid and pressure cook the dal for 5 to 6 whistles.

3. Once the pressure comes down on its own, open the lid and mash the dal with a spoon. The dal should be cooked properly.

4. Add 1 cup water or as required, depending on the consistency you want. If you want thinner dal add more water. Mix well.

5. Add chilly powder, cumin powder, coriander powder, salt and mix. Let it boil on low to medium flame for 7 to 10 minutes. Stirring frequently.

6. Add garam masala and mix, boil for another minute. Turn off the flame.

6. For tempering, In a tadka pan add oil/butter, once oil turns hot add cumin seeds, chopped green chillies, red chillies, curry leaves and chopped garlic. Fry for a minute on low heat.

7. Turn off the flame and add turmeric powder. Mix and pour on the dal. Serve hot with roti, chapati or rice.

Dadpe pohe

Dadpe pohe, a famous Maharastrian breakfast or snack is one of the favorites in my family. I got this recipe from my mother in law who makes great dadpe pohe. Ask any Maharashtrian about this and it usually turns out to be their favourite.

Its simple and quick. In this recipe we need a good quantity of coconut and coriander.

In market there are varieties of poha available thick, medium and thin. For this recipe thin poha is used.

Preparation time - 15 minutes

Serves - 3

Ingredients -

1. Thin poha - 3 cup
2. Onion - 1 medium
3. Tomato - 1 medium
4. Fresh coconut - 1 cup
5. Coconut water - 3 tb spoon
6. Sugar - 3/4 Tb spoon
7. Coriander leaves - 1/2 cup
8. Lemon juice - 1 Tb spoon
9. Salt


For Tempering -

10. Oil - 3 Tb spoon
11. Groundnuts - 20 nos
12. Mustard seeds - 1 tsp
13. Cumin seeds - 1 tsp
14. Asafotida powder - 1/2 tsp
15. Green chilli - 1
16. Curry leaves - 2 strings
17. Turmeric powder - 1/2 tsp


Procedure -

1. Finely chop onion, tomato, green chilly and coriander leaves.

3. Grind the coconut in a grinder.

 
3. In a deep bottomed utensil add thin poha. Add Finely chopped onion, tomato and grated coconut. Mix well.

3. Add coconut water, sugar, mix and cover with a lid. Place a heavy utensil on top of the lid and let it rest for 10 minutes. I usually place a utensil filled with water.

4. Meanwhile in a tadka pan add oil. Once the oil turns hot add groundnuts and fry for a minute. Transfer the groundnuts in a bowl.

5. In the same oil, add musterd seeds. Let it splutter nicely.

6. Add cumin seeds, chopped green chillies, curry leaves and asafoetida powder.

7. Fry for a minute on low to medium flame. Turn off the flame, add turmeric powder and stir. Add this tadka in the thin poha mixture. Mix well.

8. Add salt, lemon juice, mix and serve tasty, delicious dadpe pohe.