Varan Phala (Chakolya is another Marathi name) the mere mention of this name is enough to sensitize my taste buds. A one pot wholesome meal, this recipe is commonly made in many households. Wheat flour dumplings are cooked in dal which in turn is flavoured with masalas making it sweet,sour and spicy!…
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Shepuchi Bhaji (Dill leaves curry)
Shepu leaves (also called as Sowa or Dill) are easily available in most parts of India all through the year.
The soft, feathery leaves are a rich source of iron and are added to flavour many recipes. A very popular vegetable in Maharshtra, Shepu is cooked in different styles in different parts of Maharashtra.When served with Jowar Bhakri ( bread made from Jowar/sorghum flour- will post the recipe soon) it tastes blissful.This is my mom’s recipe for Shepuchi Bhaji:…
Pulli Upma – Poha (beaten rice) cooked in tamarind sauce
I have always relished South Indian food. Whenever my Mom cooked Idli-Sambar, Dosa,Uttapam, Rasam -whatever,I would have it for breakfast-lunch-dinner.Now that I am married to a South Indian I have learnt to cook some of them myself….
Quick & Easy Methi (Fenugreek)Parathas
Fresh leafy vegetables are my weakness and I can’t resist the temptation of buying them whenever I go veggie shopping . Methi (Fenugreel) is loved by everyone at home even the little ones.The best thing one can easily make with a bunch of Methi leaves is Parathas.
In spite of it’s bitter taste, the innumerable health benefits of Methi leaves, makes it one of the most healthy greens recommended by dietitians,Moms and grandmothers alike.
This is a basic recipe with easily available ingredients in most pantries. You can also add some garlic -ginger paste to spice it up.The soy/oats and gram flour amp up the health quotient. You can use ready mixed multigrain flour too
Methi parathas make for a great Lunch box meal or a handy on the go snack. Serve them with your favorite pickle,chutney or curd.
Ingredients
- 1 bunch Methi (fenugreek) leaves cleaned, washed and chopped
- 2 1/2-3 cups whole wheat flour (atta)
- 2 tbsp gram flour split (besan)
- 2 tbsp soy or oats flour (Optional)
- 1 tsp turmeric powder
- 2 tsp Red Chilli powder or to taste
- 1 tsp dhaniya/jeera powder cumin & coriander seed powder
- salt to taste
- 1/2 tsp powdered sugar
- 2 tsp lime juice
- Oil/Butter/Ghee for cooking
Servings: parathas
Instructions
- Combine all the ingredients except oil in a mixing bowl.
- Add water as required and mix to make a soft pliable dough.The dough should not be too hard or too soft. Form a ball and keep it covered for about 10 mins.
- Make small lime sized balls of the dough. (about 15-16)
- Dust a flat working surface with whole wheat flour.Roll out one dough ball into a small 2 inch circle. Dip your finger tips in little oil and apply that to the center of the circle.Fold the circle in half and then again in half to make a triangle . Dust and roll out this triangle into a thin circle about 6-7 inches in diameter.
- On a hot griddle/tava, cook the paratha using some oil/butter/ghee on both sides till brown spots appear. (For the diet conscious parathas can be cooked without the oil or butter. It tastes equally good.)
- Repeat this for the rest of the dough balls. Once you get a hang of it you can simultaneously roll out the next paratha by the time the earlier one cooks.
- Serve with pickle ,chutney or curd
Recipe Notes
Folding the dough into a triangle and then rolling it out into a circle makes the parathas soft but needs practice. You can alternatively roll out the dough balls directly into a circle
