Monthly Archives: February 2013

Methi Paratha

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Parathas would make a great start for the day. Mum would make parathas of all types – aloo, methi, cabbage, radish, and paneer.

Miss the yummy taste. But, here’s Didi’s hand at Methi paratha 🙂

Methi Paratha

Methi Paratha
Pic Courtesy: Mujhahid Khaleel

Ingredients

  • Wheat flour – 3 parts
  • Gram flour – 1 part
  • Methi leaves – 1 cup
  • Garlic – 6-7 cloves
  • Cumin seeds/ Jeera – 1 tsp
  • Green chillies – 4-5
  • Salt – as required

Method

  • Wash and finely chop the methi leaves. Mix the same with wheat and gram flour
  • Finely chop the green chilies and crush them along with jeera. Add the same to the flour. Add salt.
  • Make the dough by adding water little by little.
  • Knead it well by applying some oil.
  • Leave is covered for about 30 minutes.
  • Roll it into thick parathas.
  • Shallow fry on both sides with oil or butter.
  • Serve hot with any curry or pickle.
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Delectable Pakoda Kadhi

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Mum’s Pakoda Kadhi was just mouth-watering!

Try it out if you cannot resist!

Pakoda KadhiPhoto Courtesy: Mujahid Khaleel

Pakoda Kadhi
Photo Courtesy: Mujahid Khaleel

Ingredients

For pakoda
  • Gram flour/ besan – 1 cup
  • Green chillies chopped – 3
  • Jeers / cumin seeds – 1 tsp
  • Rice flour – 2 tbsp
  • Turmeric powder – 1/2 tsp
  • Onion thinly sliced – 1 medium
  • Coriander leaves
  • Salt as required
For kadhi
  • Sour yogurt – 2 cups
  • Gram flour / besan – 2 tbsp
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Coriander powder- 1/2 tsp
  • Garam masala – 1/4 tsp
  • Ginger garlic paste – 1/2 tsp
  • Mustard seeds- 3/4 tsp
  • Methi seeds – 5-6
  • Oil- 1-2 tbsp
Method 
  • For the pakoda, mix all the ingredients with enough water
  • It should of dropping consistency
  • Heat oil in a kadai, make pakodas by dropping the mixture little by little and fry till golden brown
  • Drain and keep aside. For the kadhi, mix yogurt, besan and all the powders and whisk well
  • Heat 1-2 tbsp of oil in another kadai, add mustard seeds , methi seeds,  and ginger garlic paste
  • SautĂ© for a minute. Add curry leaves and then the yogurt mixture
  • Cook for sometime until it thickens Stirring continuously
  • Add the pakodas and serve hot with rice.

Masala Vada

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Mom would make this mouth watering vadas with tea in the evenings or she would serve this with dal and green leaves curry ( Kathli dal) for lunch.
Masala VadaPhoto Courtesy: Mujahid Khaleel

Masala Vada
Photo Courtesy: Mujahid Khaleel

Ingredients 

  • Chana dal – 1 cup
  • Dill leaves – 1 cup
  • Green chillies – 5
  • Ginger – 1 inch piece
  • Onion- 1 medium sized
  • Curry leaves – 7-8
  • Coriander leaves
  • Salt as required
Method
Soak Chana for about 3 hours
Grind 1 tbsp Chana dal, green chilli ,ginger and salt into smooth paste
Coarsely grind rest of the Chana dal. Finely chop the onion, dill leaves, coriander leaves and curry leaves and add it to the ground Chana dal
Heat oil in a kadai and deep fry
Serve hot.