Methi Ke paranthe

Introduction: How beautiful it is to start a morning with aroma of freshly cooked hot Methi ke paranthe. As the winters are over and summer stepped in, I'm still enjoying the some last moments catch of winter veggies. Let me tell you the recipe of delicious methi ke paranthe to once again feel the warmth of winter mornings.

Ingredients:
Green Fenugreek leaves(Methi): 250 gm
Onions: 2 medium sized(Optional)
Green chillies: 4
ginger: 1 inch piece
Carom seeds: 2 tsp
Wheat flour: 400 gm
Milk: 50 ml
Water: to knead the dough
Oil: for shallow frying the paranthas

Preparation time: 10-15 mins

Cooking time: 10 mins

Serves for: 7-8 paranthas

Method:
First clean the methi leaves. Remove all stems and take out methi leaves. Wash the methi and put them in boiling water for 5-7 mins. Drain the water and rinse cold water over boiled methi leaves. Let it cool . In a blender, Add methi leaves, green chillies and ginger and crush all the things together. Do no make a smooth paste. It looks great to see tints of methi leaves in the paranthas.
In a flat bowl, take wheat flour. Grate the onions in ithe flour. Add methi paste and salt to it. Add milk and mix all the things together and start kneading the dough. Use water as needed. Make a smooth dough out of it. Cover and let the dough rest for 10 mins.
Heat a griddle or tawa. Take out a lemon sized ball out of the dough. Roll it and apply oil on one surface . Again make a ball of it and roll it in the form of parantha. Roast the parantha on both sides with application of oil. Similarly make all the paranthas.
Serve hot paranthas with Curd, Pickle or green chutney.

TIPS:

1. In a similar way you can make paranthas of any green leafy vegetables like spinach etc.
2. you can also add chopped methi to the dough instead of a coarse paste.

RAWA MASALA IDLY

Introduction:

The masala idly is a healthy variation to the normal idly. I cooked the normal rawa idly with loads of fresh veggies and it turned out to be an more delicious, spicy and healthy version of regular rawa idly. It can be prepared quickly and ideal for breakfast and snacks.

Ingredients:

Curd/ Buttermilk: 1.5 cups (Preferably 1-2 days old)

Rawa/Semolina: 1.5 cups

Water: ½ cup

Eno fruit salt: 1 tsp

Salt: to taste

Turmeric powder: ¼ tsp (optional)

Oil: for greasing the idly moulds

Carrots: 1-2 medium sized (chopped thinly)

Green peas: ½ cup

Green chili: 1-2 (chopped finely)

Cabbage: ½ cup (finely shredded)

Spring onions: 1 (chopped finely)

Preparation time: 10-15 minutes

Cooking time: 20 minutes

Method:

Take curd in a bowl and whisk it with a whisker to make a fine paste. Add water and rawa into it and make a smooth paste. Add all the chopped vegetables into it and mix it. Add salt and turmeric powder to it. You can also add some red chilli powder, if you like spicy food.

Heat the steamer for making idlies. Just before, you are ready to make idlies. Add eno fruit salt to the mixture and mix it properly. Grease the idly moulds with oil. Pour 1-2 laddle full of mixture into each mould and place in the steamer. Cook the idlies on medium flame for 18-20 minutes.

After 20 minutes, Put off the flame and take out the idly moulds. Let it cool for 5 minutes. With help of knife, take out the cooked idlies from the moulds. Serve Hot Rawa masala idly with tomato chutney/ coconut chutney.

TIPS:

1. You can add vegetables as per your choice.
2. Cut the cooked masala idly in dhokla shaped pieces and tamper them with oil, mustard seeds and curry leaves. The tasty veg rawa dhokla is ready to eat.

Methiwali dal

Introduction: A healthy and unique preparation  of dal enriched with the nurishment of fresh green fenugreek leaves.

Ingredients:
Moong dal with skin: 1 cup
split pigeon pea: 1/4 cup
Fenugreek leaves(Methi): 100 gm
Onions: 2 medium sized(chopped)
Green chillies: 2 (chopped)
Tomatoes: 2 medium sized(chopped)
Ginger: 1/2 inch piece
Salt: to taste
turmeric powder: 1/4 tsp
red chilli powder: 1/2 tsp
corriander powder: 1/2 tsp
garam masala: 1/4 tsp
Lemon juice: 2tsp
cumin seeds: 1/2 tsp
Asefoetida: 1/4 tsp
Oil: 2 tsp
Ghee: 1 tsp
chopped corriander: for garnishing

Method:
wash and soak both dals together for 20-30 minutes. In a pressure cooker add the soaked dal with 2 cups of water, salt and turmeric powder. Pressure cook the dal for one whistle on medium flame. do no release the pressure. Let it go by itself. heat oil and ghee in a pan. Add cumin seeds and asefoetida to it. When it splutters, add chopped onion to it. Add green chillies and let it cook till the onions turned lilltle brown. Add wash and chopped methi to it and cook till the methi gets softened (4-5 mins). now add chopped tomatoes to it and cook till tomatoes get soft . Add rest of the spices to it and cook for 1 minutes.
now add the boiled dal to it. and cook the dal on low flame for 2 mins. put offt he flame. Add lemon juice to it and garnish with chopped corriander. serve hot with rotis.

Lemon iced Tea

Introduction: A healthy, fresh and yummy drink to welcome the summer.

Ingredients:
Tea bags:2
Water: 4 cups
Mint leaves: 8-10
Ginger: 1 tsp (minced)
Honey: 4 Tbsp
Sugar: 1 cup(50 gm)
Lemon : 1
Ice cubes:4 per glass
For garnishing: lemon rings, mint leaves and ginger grates

Preparation time: 5 mins

Cooking time: 10 mins

Serves for: 4 persons

Method:
Boil 4 cups of water in a pot. Add ginger, mint leaves, tea bags to it. boil for 3-4 mins. Put off the flame. Add honey to the boiled water. In another pan, add 1 cup sugar with 3/4 cup of water and make  sugar syrup. when the tea water comes to room temperature, mix sugar syrup to it. strain the mixture and keep in fridge.
For serving, Add 4 ice cubes(or as per choice) to glass. Squueze out lemon juice to the glass. Pour the chilled tea into the glass. Decorate with mint leaves and lemon rings and ginger. Serve chilled.

Choco Lava cake

Introduction:
So tomorrow is valentine's day and everyone wants to make it the best day for sumone very special to them. I selected a very sweet and warm recipe for my heart and it's yummy molten choco lava cake. It contains all the softness and delicacy of a cake plus the mouth watering flavour of chocolate with a sweet warmth. a perfect dish expressing your feelings all the way on the plate in front of your valentine. Just dedicate this recipe for the love of your life, as I wish i could.

Ingredients:

¼ cup   Chocolate chips
¼ cup   Cherry filling
2 cups   Refined flour
1 tsp   Baking powder
¾ tbsp   Soda bi-carb(baking soda)
1 cup    curd
A few drops  Vanilla essence
1 cup   Milk
¾ cup   White butter
¾ cup   Caster sugar
6 tbsp   Cocoa powder

Preparation time: 30 minutes

Cooking time: 30 minutes

Method:
Preheat oven to 170*C. Grease a cake tin and line it with butter paper. Mix the chocolate chips with cherry filling and keep aside. Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm. Whisk the curd, caster sugar, butter and vanilla essence together till smooth and frothy. Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter. Pour into well-greased muffin moulds and spoon chocolate chips & cherry filling mixture in the centre and bake on the centre rack for 8 minutes. Check the cake, remove cake from the oven and after a few seconds, demould it .you can also bake it in pressure cooker as described in my earlier post.
Serve the cake hot and share with your valentine in moon light. It will melt in your mouth and enjoy the emotions along with the cake....hehhehehe.

Veg Hakka Noodles

Introduction:

wowwww it's chinese............who doesn't fall for delicious chinese cuisine, be it chowmein, manchurian, fried rice, hakka noodles, momos, stir fry vegetables, spring rolls and the list goes on... Chinese food is the best option for anytime meal.. Be it lunch, dinner, evening snack or starter. chinese food is a complete package. and I am madly in love with chinese.....hehe I mean chinese food. Let's make the restaurant style Hakka noodles at home in just 10 minutes.

Ingredients:

Noodles: 1 pack(250 gm)

Cabbage: 125 gm (shredded)

Carrots: 2-3 (long and thinly sliced)

Capsicum: 2 medium sized(thinly sliced)
Onions : 2-3 (thinly sliced)
Spring onions green: 1/2 cup (chopped)
Sprouted beans: 1/2 cup (optional)
soya sauce: 2 tsp
white vinegar: 2 tsp
Black pepper: 1/2 tsp
Green chilli sauce: 2 tsp
Salt: to taste
Oil : 4 tsp
Preparation time: 10 minutes
Cooking time: 10 minutes

Serves for: 2 persons

Method:
Boil approx 1/2 liter water in a big bowl. Add the noddles to boiling water. Let them boil for 2 minutes. Remember not to perfectly cook the noodles. We require 3/4th done noodles. so after 2 minutes put off the flame and refresh the boiled noodles with cold water and dip the boiled noodles in cold water. 
Heat oil in a pan. Keep the flame high. Add onions to it and fry for a 5-10 seconds. Add cabbage and carrots to it and toss the vegetables and cook for 2 minutes on high flame. continue tossing the vegetables to avoid sticking of vegetable on the bottom of the pan. Now add capsicum to it and toss well. Now add boiled noodles, soya sauce, vinegar, green chilli sauce, salt and pepper, spring onion greens and sprouted beans to it. Toss all the things well. You can also add chilli flakes to it, if you like more spicy noodles.
Hakka noodles are ready to serve. Take the noodles out in a serving plate. Serve hot with tomato ketchup.

TIPS:

1. Hakka noodles should be cooked on high heat. So cook on high flame.
2. The noodles should not be fully cooked. Otherwise they will get mushy. Noodles should be half boiled.
3. you can add or minus the vegetables according to your taste.
4. you can also add the market made hakka noodles sauce to it.
5. A lilltle ajinomoto can also be added to enhance the flavour.

Potato and herb salad

Introduction:

This potato salad will give you the feel of international taste while sitting at your home dining table. It is made up of simple ingredients but tastes delicious. Try this salad as a variant for your dinner table.

Ingredients:

Baby potatotes: 8 (boiled and peeled)

Hung curd: 1 cup

Dry pudina powder: 1 tsp

Chopped green chillies: 2

Chopped coriander: ½ cup

Chopped mint leaves: ½ cup

Lemon juice: 1 tsp

Black pepper powder: ½ tsp

Mayonnise: 2 tsp

Salt: to taste

Oil: 1 tsp

White sesame seeds: 1 tsp

Method:

Peel the boiled potatoes and with help of a fork, poke all the potatoes. In a bowl, take hung curd. Add dry pudina powder, black pepper , salt and lemon juice to it and mix well. Add potatoes to it and mix well. Let it rest for 3-4 mins. Now mix chopped coriander, mint leaves and mayonnise to it and mix well. In a pan, heat oil. Add white sesame seeds to it. When they starts spluttering, add this dressing all over the salad. Serve immediately.

Tips:

This salad taste much good if the potatoes are a little warm. So try to make the salad with freshly boiled potatoes to retain the warmness.

You can add spring onions and any other herb of your choice to this salad.

Khoya Matar

Introduction:

This recipe is yet another addition to party dishes. It is excellent for main course and contains the sweetness of green peas with the richness of cashew and evaporated milk.

So try this tasty recipe in this winter season.

Ingredients:

Khoya/Mawa: 1 cup

Green peas (peeled and shelled): 3 cup

Tomatoes(Medium sized): 3-4

Green chillies: 2

Cashew nuts: ½ cup

Red chilli powder: 1 tsp

Turmeric powder: ¾ tsp

Corriander powder: 1 tsp

Fenel seeds powder (saunf): 1 tsp

Garam masala powder: ¾ tsp

Sugar: ¼ tsp

Bay leafs: 2 (optional)

Oil: 4-5 tsp

Salt: to taste

Chopped coriander: for garnishing

Coconut powder: for garnishing

Preparation time: 10 mins

Cooking time: 15 mins

Method:

Wash all the vegetables. Boil water in a pan and add tomatoes and green peas into it. Let them boil for 5 mins without covering. Strain the vegetables. Peel off the skin of the tomatoes and make a smooth paste of it with green chillies.

Heat oil in a pan and add bay leafs to it (if using). When they splutter, Add mawa to it and simmer the flame. Keep stirring and cook the mawa till it changes color and starts becoming granular. Now add all the dry spices to it and cook for 1-2 minutes. Add the peas and tomato paste to it. Give a nice stir to the mixture and cover it with lid. Let the mixture to cook on sim to medium flame for 5-8 mins. Adjust the seasoning and add half broken cashew nuts and sugar to it. Cook again till a thin layer of oil comes over the mixture(5-6 mins). Put off the flame.

Garnish it with chopped fresh coriander and coconut powder. Serve hot with chapatis or Paranthas.