Methi Aloo Paratha | Roti Paratha Recipes

It was quite a while I made aloo paratha. This time I decided to try it by adding methi. I didn't have fresh methi so I tried with Kasoori methi (Dried Fenugreek Leaves). It came out excellent and was relished well for a satisfying meal.

Ingredients:
Yields - 8-9 parathas

Wheat flour - 2 1/2 cups
Salt - 1/2 tsp
Oil - 2 tbsp + 1 tsp
Water - to knead the dough - Slightly more than one-third of the flour
All purpose flour - for dusting

For the filling:
Potato - 1 medium sized - Boiled and mashed well without lumps
Kasoori Methi - 2 tbsp
Warm water - less than 1 tbsp
Salt - to taste
Cumin powder - a big pinch
Green chillies - 2 chopped fine
Ginger - Grated - 1 tsp

Method:
Sift the flour well adding salt. Traditional parathas/rotis would not include salt while making dough but I do add. Add 2 tbsp of oil to the flour and mix well so that the oil is well incorporated and flour mixture looks like a crumble. Now add the water and knead together to a soft dough. The more you knead, the softer the paratha will be. Apply 1 tsp of oil to the dough and spread it all over the dough. Cover and set aside for minimum of 30 mins.
Add the kasoori methi to warm water and set aside for 5 mins.
Boil the potatoes, drain well and mash well. Now add chillies, ginger, cumin powder, salt and the kasoori methi with the water used for steeping. Adding this water ensures we dont miss out the aroma of the methi. Mix the potato mixture well and make small balls.
Pinch dough, of the size of a golf ball and roll out thick. Make a small dent in the center and use your rolling pin to thin out the ends. Place the potato ball in the center and cover it bringing together all the ends. Pinch the dough on the top and remove the excess dough. Slightly flour the ball and roll out. The tip is to roll out from outside to inside (center) first and then flatten the center.
When done, heat a tawa and cook on both sides smearing oil.
Serve hot with any curry of your choice.

I am sending this to Veggie/Fruit of the Month - Potato guest hosted by Divya-Dilse event by Priya.

I am also sending this to 'Wholewheat in Breakfast' event by Sanjeeta of Litebite. 

 

Sakkarai Pongal / Sweet Pongal

I made Sakkarai Pongal in a traditional stove top method for Pongal. We loved it. The pongal has a light color due to the addition of milk in the pongal.

Ingredients:
Raw rice: 1 cup
Moong dhal - 1/2 cup
Jaggery - 1 1/2 cups - tightly packed
Milk - 3 cups
Water - 3 cups + 3/4 cup
Ghee - 1 tbsp
Cashew - 5 or 6

Method:
Wash rice and dhal and soak in water for 30 mins. In a heavy bottomed vessel, heat 3 cups of milk with 3 cups of water and add the rice-dhal mixture.
Let it boil in medium flame until it is cooked and the rice looses its texture. Remove from heat. Meanwhile dissolve jaggery in 3/4 cups of water and filter if there are impurities. Heat this jaggery water in medium heat until it reaches a one-string consistency (when checked between thumb and forefinger a single thread is formed). Add the jaggery syrup to the cooked rice-dhal mixture and mix with a wooden spoon. Heat 1 tbsp of ghee in a small kadai, fry the cashews and add to the pongal. Adding ghee to the pongal at the end gives a nice aroma without needing to add too much of ghee to the sweet dishes. Serve hot.

I am sending this to Pongal Feast Event by Kurinji Kathambam.



I am also sending this to 'Delicious Desserts' event by 'What's Cooking Today!!'

Ven Pongal | Indian Breakfast Recipes

Ven Pongal is one of the favourite breakfast items in our house. This is my DH's specialty dishes. We made this on the Pongal day, with sakkarai pongal.

Ingredients:
Raw Rice - 3/4 cup
Moong dhal  - 3/4 cup
Ghee - 1 1/2 tbsp
Peppercorns - 1 tsp
Cumin seeds - 1 1/2 tsp
Ginger - 1" piece - chop finely
Curry leaves - 5 or 6
Asafoetida - 1/2 tsp
Cashew nuts - 8
Salt - to taste

Method:
Wash and soak dhal for 30 mins. Add rice and dhal in a pressure cooker and and 5 cups of water with required salt and 1/4 tsp of asafoetida and pressure cook for 4 whistles. Heat 1/2 tbsp of ghee in a small kadai and saute the cashewnuts and set aside. Heat the remaining ghee and add 1/4 tsp of asafoetida, pepper corns, cumin seeds, ginger, curry leaves and saute for 2 mins and remove from heat. When the rice-dhal is cooked, mix with a ladle to mash coarsely and add the seasoning with the cashew nuts. Serve hot with sambhar and chutney.
I am sending this to Pongal Feast Event by Kurinji Kathambam.

Sesame Turnip Sauté

Sesame Turnip Sauté is a sweet and spicy dry curry of turnip. Turnip is a root vegetable rich in Vitamin C. I generally make Kurma with turnip, but this time made a stir fry.

Ingredients:
Serves - 2
Turnip - chopped into 1/2" cubes - 2 cups
Oil -  2 tsp

To Roast:
Sesame seeds - 3 tsp
Coriander seeds - 1 1/2 tsp
Peanuts/Groundnuts - 1 tsp
Dried Red chillies - 3 or 4

Method:
Dry roast the items under roast one by one. Let it cool and powder the roast items in a mixie/food processor with salt.
Heat 2 tsp of oil in a wide bottomed pan and add the turnip and saute continuously in high flame until it becomes light brown and three-fourth cooked. Lower the heat to medium and add the roast & ground powder and saute for 2 mins and check for seasoning. Serve hot. This dry curry is supposed to be less than fully cooked and has a sweet and spicy taste.

I am sending this to 'Complete my Thali - Sabji' guest hosted by PJ event by Jagruti of 'Joy of cooking'


Spiced Turnips

Choco Banana Milkshake

I was in the thought of making banana milkshake for evening drink. Added cocoa powder to make it different than the plain white colour. And wow.. It was fruity, chocolatey and.. yummy.

Ingredients:
Serves: 2
Cold Milk - 450 ml (I use 2% milk)
Banana - 1 big
Cocoa powder - 2 tsp
Sugar - 4 tsp or to taste

Method:
Blend everything together in a mixie/blender until frothy. Serve chilled with ice-cubes (optional). It is a nice thought to sneak in fruits to kids' choco drink.

I am sending this to 'Kid's Delight - Chocolate' event by Srivalli of 'Spicing your Life'



Sending this to ABC series - B for Banana event by Ramya.


Chocolate Banana Milkshake