Bharwan Shimla Mirch or Stuffed Bell peppers is popular in North Indian cuisine. In India, bell peppers are known by another name, capsicum. I remember eating this at a restaurant called Shanbhag as a kid, I loved it. Off-course this does not taste as good, it is a work in progress. Usually, bell pepper is just an ingredient in most recipes but in this one, it is the star. In part, I have adapted the recipe from this blog but I kept it simple instead of going the elaborate way. Continue reading “Stuffed Capsicum”
Many people live to eat and take life as it comes. They are usually a very happy-go-lucky lot. Like they used to say back in Hyderabad,India, ‘lite le yaar’ meaning take it easy, friend. Half their problems are solved by not worrying over them.
Check out these kids being blissfully unaware of their surrounding and enjoying their chocolate bar. The expression on the third girl’s face is hilarious.For the uninitiated, they are dressed for a dance show called Bharatanatyam. Continue reading “Paneer Butter Masala (Cottage Cheese Curry)”
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.
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
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.
- The benefits of Fenugreek (telegraph.co.uk)
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 :
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
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 🙁 .
- Delicious seasonal cooking with veg from the gardens at Chatsworth House (telegraph.co.uk)