Fenugreek Paratha(Methi Paratha)

Methi paratha

1 cup Whole-Wheat Flour

½ cup fenugreek leaves

½ spoon ground pepper

1 garlic grated

Salt to taste

Ghee or oil to fry

½ cup extra flour

Before starting

Discard the stem and allow the leaves to sit in water so that the mud settles properly.

Chop the leaves finely.

Garlic is optional.

Recipe

Dry Mix the flour, leaves ,pepper, garlic and salt.

Make a non sticky dough using water(add flour if required).

Make small balls and flatten it by dusting some flour .

Fry it in a flat pan using ghee or oil.

Serve it with natural yogurt.

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Yellow pumpkin(Parangikai) thokku

Pumpkin thokku

One Yellow Pumpkin

5 tbsp gingelly oil

2 tsp mustard

2 dry red chilli

1 tbsp curry leaves

½ tsp turmeric powder

½ tsp asafoetida powder

½ tsp fenugreek seeds

1tbsp coriander powder

2 tsp chilli powder

2 tbsp tamarid thick water

1tsp shredded jaggery

Salt to taste

Before starting

Discard the thick skin and chop the pumpkin into cubes.

Strain the tamarid water.

Split and remove seeds from red chilli.

Preparation

Heat oil in a heavy bottom pan, add asafoetida, fenugreek and mustard.

One the mustard splutter, add the pumpkin, curry leaves and red chilli.

Add turmeric, simmer, open fry for five minutes.

Now add the coriander ,chilli powder and salt.

Fry for two minutes close the pan ,simmer simmer and allow to sit until the pumpkin turns paste(no need to mix often).

At last add the tamarid past open cook for ten minutes.

Finally add jaggery, mix and allow to cool.

Note

Never add water ,apart from the tamarid water.

Can store as a pickle for two weeks in fridge.

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Aval (Rice Flakes )Upma

Rice flakes(thick) upma

1 cup poha(thick)

2 onions finely chopped

2 green chillies

Some curry leaves

1 tsp Mustard

1 tsp Cumin seeds

½ tsp turmeric powder

2 tbsp raw groundnuts

1 big potato

1 to 2 tsp lemon juice as required

1 tsp sugar

Salt to taste

1 tbsp oil

Chopped Coriander leaves to garnish

Before starting:
Boil, peel and mash the potato.

Wash and drain the poha nicely using strainer and allow to sit for 10 minutes.

 Preparation:

 Heat oil in a heavy bottom pan, add the mustard and allow to splutter.

Now add the onion, curry leaves, green chillie and a bit of salt to sweat the onion.

 In five minutes add the groundnut ,simmer and stand for 10minutes.

 Then add the mashed potatoes ,poha and turmeric powder and salt.

 Fry a minute and sprinkle some water, simmer ,close the lid and stand for 10 minutes .

 Switch off the flame, add the lemon juice and sugar.

Mix and garnish with coriander leaves.

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