Methi matar paratha [fenugreek and peas paratha]

Ingredients:
1 1/2 cup wheat flour
1 tbsp chick pea flour or gram flour (besan)
1 tbsp semolina flour
1 cup boiled or frozen green peas
1 tbsp garlic and ginger paste
1 tbsp green chilly paste
1/2 cup coriander leaves
1 tbsp kasuri methi ( dry fenugreek powder )
3 to 4 tbsp yogurt
4 tbsp oil
salt to taste
1/4 tsp turmeric powder

Method:
1. Mix fenugreek leaves, green peas, green chilly, coriander leaves in a bowl. Add yogurt and oil. Blend everything together. Make rough paste not too thin liquid.
2. Take all flours in a separate bowl. Add turmeric powder, salt to taste, ginger paste, garlic paste and mix well. Pour the wet mixture in to the dry flour and make a dough. Can add water if needed.smooth out the dough with oil or ghee to make soft. cover it and let it rest for just 15 min. not more than that.
3.Make small balls and roll it like a round chapatti. You can bake it on Tawa or nonstick pan with or without oil. You can deep fry it as well.
4. Serve hot or can be stored up to 15 days in fridge.

Methi matar paratha [ fenugreek and green peas flatbread ]

Ingredients:
1 1/2 cup wheat flour
1 tbsp chick pea flour or gram flour (besan)
1 tbsp semolina flour
1 cup boiled or frozen green peas
1 tbsp garlic and ginger paste
1 tbsp green chilly paste
1/2 cup coriander leaves
1 tbsp kasuri methi ( dry fenugreek powder )
3 to 4 tbsp yogurt
4 tbsp oil
salt to taste
1/4 tsp turmeric powder

Method:
1. Mix fenugreek leaves, green peas, green chilly, coriander leaves in a bowl. Add yogurt and oil. Blend everything together. Make rough paste not too thin liquid.
2. Take all flours in a separate bowl. Add turmeric powder, salt to taste, ginger paste, garlic paste and mix well. Pour the wet mixture in to the dry flour and make a dough. Can add water if needed.smooth out the dough with oil or ghee to make soft. cover it and let it rest for just 15 min. not more than that.
3.Make small balls and roll it like a round chapatti. You can bake it on Tawa or nonstick pan with or without oil. You can deep fry it as well.
4. Serve hot or can be stored up to 15 days in fridge.

Khandvi

Khandvi is a popular snack, starter or side dish of Gujarat. It is savory delicious dish but one has to be patient to prepare as it is difficult to make it perfect. Each and every process from beginning to tampering needs perfection. But once you try, one can be addictive to make it again and again.

Preparation time: 10 mins

Cooking time: 15 mins

Ingredients:

1 cup gram flour (besan flour)

1 cup sour yogurt

1 tsp green chilly paste

2 cups water

1/4 tsp turmeric powder

a pinch of asafoetida

For seasoning:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tbsp sesame seeds

5-6 curry leaves

2 -3 green or red chilly slit

2 tbsp grated coconut 

2 tbsp chopped coriander leaves

2 tbsp oil

Method:

1. Combine water, gram flour and yogurt in a bowl. Whisk well and make smooth liquid.

2. Add asafoetida, turmeric powder, salt and chilly paste. Whisk again.

3. Add this mixture in a non-stick pan. Stir continuously on a slow flame until batter becomes thick without any lumps.

4. After 15 mins you can check the mixture if it is done or not. Grease a baking tray on reversed side and spread a tablespoon of batter, let it cool for a while and try to roll up. If it doesn't, then cook for few more minutes.

5. Pour the batter on a reverse greased side of tray or any flat surface. Make very thin layer of batter quickly before it turn cool. Spread all over the tray and if needed use two trays and spread on each. Let it cool down for 10 mins.

6. Cut the portion with approximately 1 1/2" width and roll up gently.

7. Place all the khandvi rolls in to a plate.

8. For the tempering, heat the small pan. Add oil and when oil is hot add asafoetida, mustard, cumin and sesame seeds. Allow them to crackle. Add the curry leaves and chilies. Pour this tampering equally on the rolls. Garnish it with chopped coriander and coconut powder or grated coconut.

Tip:

Khandvi can be stored in refrigerator only for a day.

Gajar halwa [carrot pudding]

Gajar halwa is scrumptious Indian traditional dessert made with carrots and milk. The best thing about this halwa is it can be served hot as well as cold.


Preparation time: 10 mins
Cooking time: 20 to 25 mins

Ingredients:
8 to 10 carrots
2 cups milk
3 tbsp pure ghee
1/4 tsp cardamom powder
1/2 cup sugar
1/2 cup chopped cashew nuts, almonds, raisins, pistachios
1/2 cup condensed milk (optional)

Method:

1. Peel, wash and grate carrots.

2. Heat ghee in a heavy bottom pan. Add grated carrots and sauté it for 5 mins.

3. Add milk and cardamom powder. Stir it and cook for another 5 to 7 mins or until the milk evaporates and carrots and nicely cooked.

4. Stir continuously, add sugar and condensed milk. Cook until sugar melts and mix everything well. Cook for another 5 mins.

5. Add half of the dry fruits or nuts. Remaining will use for garnish.

Tip:

Cook gajar halwa for some more time and pour into a greased plate. Let it cool down on room temperature and make medium size pieces. Gajar halwa can store in refrigerator for two weeks. It can be served just by itself or with meal like a sweet dish.

Pasta Salad

Pasta salads are perfect for lunchboxes, picnics and barbecues. It is very quick,easy, healthy as well as tasty recipe. Low fat and can vary with your favorite ingredients. 

Preparation time : 10 to 15 min
Cooking time : 10 to 15 min

Ingredients :
250 grams pasta boiled
10 cherry tomatoes
1 cup cucumber chopped
1 cup carrot chopped
1 cup spinach chopped
1 cup potato boiled and chopped
1/4 tsp black pepper
sea salt to taste
2 tbsp lemon juice
1 tbsp olive oil
4 tbsp mayonnaise 
1 tsp mix herbs
1 cup sweet corn kernel 
Few mint leaves or coriander leaves

Method :
1. Boil pasta as instructed. Drain water and keep aside.
2. Mix all the vegetable in a large bowl with pasta.
3. Mix olive oil, lemon juice, mayonnaise and add all dry spices to it.
4. Add it to the vegetable and pasta bowl.
5. Keep it in the refrigerator and serve chilled.
6. Can add crumble paneer or shredded cheese to it.

Methi na Dhebra (Fenugreek Flatbread)

Fenugreek is rich in iron and fiber. When mixed with millet flour it gives best combination of health and taste. It is a very tempting recipe and can finish in no time if you serve it with curd or tea. So make more than you think is needed. Best for travelling.

Preparation time: 15 mins
Cooking time: 25 mins

Ingredients :
1 cup finely chopped fenugreek (methi) leaves
1 1/2 cup black millet (bajra) flour
1 tbsp bengal gram flour (besan)
1 tbsp ginger green chilly paste
1 tsp chilly powder
1/4 tsp asafoetida (hing)
1 1/2 tsp garlic paste (optional)
2 tbsp jaggery (gud)
curd as needed to make dough
2 tbsp sesame seed
5 tbsp oil
salt to taste

For serving :
fresh curd

Method :
1. Combine all the ingredients and with help of curd make chapati dough without any water.
2. Let it rest for half an hour on counter.
3. Grease your palm and divide dough in to small balls.
4. Pat each balls in between the palms into small thick rotis.
5. For shallow fry heat non stick tawa and fry it with oil. Keep on flipping till evenly done from both the sides.
6. For deep fry place kadai or deep pan with oil and fry it like puri.
7. Serve hot with curd. It can be store in airtight container for a week or so.

Tip :
This dough can be also used for thepla.

Baked Puri (Tea time low calorie snack)

Puri is very popular Indian snack. Puri is traditionally deep fried but in today's health conscious world baking it would give you a very health and low calorie option. Baked puri is as good as fried in terms of taste and with tea it is just perfect morning breakfast or an afternoon snack. You can use this puri as a chaat base as well.

Preparation time: 10 mins
Cooking time : 10 mins
Baking time : 15 mins

Ingredients:
1 cup wheat flour
2 tsp oil
1/2 tsp turmeric powder
1/2 tsp chilly powder
1/2 tsp coriander cumin powder
1 tsp carom seeds
a pinch of asafoetida (hing)
salt to taste
oil for greasing

Method:
1. Combine all ingredients and make a firm dough with warm water. Keep it aside for 10 min.
2. Divide dough into equal portion. Make small balls and roll each portion into thin rounds.
3. Prick each puri with a knife or fork. Arrange it in a greased oven tray.
4. Bake in a preheated oven on 200 c (400 f)
5. Turn it in between and bake it till golden brown.
6. Let it cool and store in an airtight container.Serve with hot tea or coffee. Best for travelling.

Tip:
You can use the same dough for paratha, puri and bhakhri. Baked puri stays fresh for a month.