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.