Easy Fenugreek Paratha

Methi/Fenugreek paratha is a crowd pleaser at our home. Methi/Menthe/Fenugreek has immense health benefits and should be included in everyday diet. A spoonful of Fenugreek can be added to any dish but make sure you do not add too much of it. You do not want your dish to taste bitter (fenugreek is bitter).

OK, I get sidetracked easily. We shall get on with the recipe for yummy methi paratha, shall we ? This is an easy recipe and mostly everyone can make it. However, I suck at making parathas. I usually tend to spend hours slaving over the stove trying to make these before they acquire any sort of shape. Darn it !! I should not have mentioned my lack of paratha making skills this early in the post. It will probably dissuade most of you from reading further. Hang on !! This is a good one. I assure ya !!  If you are still reading this, you have “True Grit“.  By the way, anyone know if it won any Oscars ? I saw “127 hours”. It looks like an Oscar ready film but I doubt it has much of a chance when “The King’s Speech” is around.
Onto to the recipe before my thoughts run off again !! Let me mention that  you will need to use Menthe Chutney or store-brought chutney. That’s what makes it easy. As I have mentioned before, this chutney can be used in a lot of recipes. So, you could make ice cubes  of it like pasta sauce and store it in the freezer.

Serves 2 hungry people. Also, in the picture is Palak Paneer.

Ingredients:

2 cups whole wheat flour/atta

5 tbsp All purpose flour/Maida

2 tsps oil

Some fresh Methi leaves for color

hot water to knead the dough

1/2 tsp  red chilli powder

1/2 tsp Ajwain seeds

salt to taste

Quick Directions:

Make a hard dough with wheat flour  and water .Add oil, salt, ajwain, red chilli powder to it. Keep aside. Wash the Methi leaves, add water, a little salt and boil it in a pan. Remove from flame, drain the water and set aside. This step is optional. You need not add the methi leaves. It does however add color and a beautiful aroma when cooked.

Now, roll out the dough and add the menthe(Fenugreek) chutney paste and the drained fenugreek leaves in the middle. Fold it and dip it in Maida. Roll it out fully. If the dough sticks to the rolling-pin, use some more Maida to remove the stickiness. Finally, place the rolled out paratha on the pan and let cook on both sides. Use a generous amount of oil/ Canola spray on it. Mission Accomplished. Husband happy.

Note: You could add some turmeric to the dough to add some color. You can use hot and sour sauce as a side for paratha.

Menthe Chutney

Thought I’d do a quick recipe upload. I made Methi/Menthe/Fenugreek chutney and have used it for everything from sandwich spread, chapati and sometimes with rice.  Here goes :
Ingredients:
1 bunch Methi Leaves
1 big onion
1 tsp salt
1 tsp jaggery
1 tsp chilli powder

1 tsp ginger garlic paste

4 tbsp olive oil

Directions:

Fenugreek leaves are very bitter, so there are 2 ways to cook it. You could either fry them or you can blanch them.

1. Use about 3 tbsp of oil to fry them till the smell vanishes. For better taste, use more oil.

2.  Blanching is faster to do but the methi does lose some of its flavour. For this, clean the leaves, put them in boiling water with salt and then transfer it to ice water later. Squeeze the water out of it and set aside.

Now, fry the onions in oil then add ginger garlic paste and stir till the raw smell is gone. Add methi/menthe/fenugreek leaves and fry for a while. Then, add jaggery, salt and chilli powder. Now, put it in the mixer and make a nice paste of it. Put it back in the pan and let cook for another 15 minutes on low. Check for taste, make sure it’s not bitter. If it is bitter, you can add more jaggery. This can last in the fridge for about 2 weeks. If you use more oil, it will last longer since it’s a preservative. It will last longer if you freeze it.

Sandwich with Fenugreek Chutney:

Spread the chutney on one side of a toasted sandwich, add some fried tofu(if you have it), fresh slices of onion tomato and carrots on the other. You can also add some butter/cheese if you like( I skipped it). It’s ready to eat !!! 🙂 Unfortunately, no pictures this time 🙁 .

Onion Garlic Dal

Chopped scallions
Chopped scallions (Photo credit: Wikipedia)
I know, I know, you are probably going to say that “most people know how to make Dal, what’s so new about yours ? “What I have realized after making Dal so many times is that Dal is best made simple.  I have tried to make it taste different by adding peas or basil or garam masala but the award for the best Dal goes to “plain Jane”. It is best made in a pressure cooker for optimum taste. Using spring onions also made it better somehow. So here goes:Ingredients:1 cup Tor Dal(togri bele in Kannada)1 bunch scallions(or spring onions) chopped

Half a lime

2 tsp Ginger and Garlic paste

1-2 tsp oil (I used olive oil)

1/2 tsp turmeric powder

1-2 green chillies chopped (depends on how hot you want it)

For tadka: jeera and mustard seeds

Salt to taste ( 1.5 tsp should do it)

Water to cook

Some Coriander leaves(cilantro)

Directions:

Prep: Clean and soak the Dal in water for at-least half an hour). Even if you don’t do this, it turns out well 🙂 . Anyway, try !

Put the oil in the cooker or pan (pan should have a fitted lid).  Add the tadka and wait till the mustard seeds start flying around. 

Fry the spring onions till translucent. Add the ginger garlic paste and sauté till the raw smell is gone.

Now add the turmeric powder, chillies and lime to the mix.

Now add the Toor Dal, and around 2 cups of water. Mix well.

Add salt to taste. You can cross check this by tasting the water.

Here’s how the finished stuff looks.



Pressure cook for 3 whistles.  Cook on low flame for another 10 minutes.  In case of a pan, cook for around 15-20 minutes. Garnish with coriander.

Dal’s done. In case you are not feeling lazy, you can also add hing (asafoetida) and curry leaves to the tadka. Don’t forget to add some sugar and some love for added measure 🙂

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Giving Food a thought

I have been blog surfing a lot lately given my current “at-home” status. Wherever i clicked, there was a lot of food going around, figuratively..So I thought it’s probably about time I started blogging about my cooking disasters…ahem..no I meant cooking successes. 🙂
I have cooked based on either my mom’s recipes or the internet. I am badly in need of a cookery book so got myself one. So this first recipe is from that. Its called “The Best Ever Indian”. I made some changes to the recipe and it turned out well. In this curry, you can add more bell peppers for better taste.
Potato & Bell Pepper Curry

Time Req: 35 minutes

Serves: 4
Ingredients:
1 onion, chopped

2 potatoes, cut into large pieces

2 1/2 green bell peppers, cubed

3-4 oz fava beans(I used sprouts instead)

7 oz/200 g canned tomatoes/2 medium-sized(chopped small)

2 small chillies, chopped(for spicy curry, add  another 1)

1/2 tsp chilli powder

2 tsp coriander powder

1/4 tsp turmeric powder

salt to taste

water/vegetable stock

2 tbsp oil(recipe said 3 ,but 2 is good enough)

My contribution

1 tsp Jeera

1 tsp garam masala

Directions :

1. Heat oil in a large heavy bottom pan. Add jeera, chopped onions and cook for about 5 minutes till its light brown and the raw smell of onions disappears, Add chilli powder, coriander, turmeric, green chillies and stir for a while.

2. Now add bell peppers and cook for about 4 minutes, while stirring occasionally

3.  After this,  you can add the sprouts or fava beans and tomatoes. Also, stir in some of the chopped cilantro, stock and let simmer for about 10 minutes or until potatoes are tender. Serve with Naan or Chapatis.

I cooked the potatoes in the microwave beforehand to save time during cooking. You could do the same. Unfortunately, I did not take any pictures while I was cooking. Next time, I am gonna keep that in mind.