Methi Puri

Methi  Puri or Methi Masala Puri

A ddep fried Indian bread, made of fenugreek leaves (methi), spices and wholewheat (atta). Best with aloo curry / dal or with tea / coffee as a snack !!!

Makes : 20 - 22 methi puris

Ingredients

Please use same measuring cup to measure wholewheat and water.

1 cup / 200 ml wholewheat (atta) Indian standard measuring cup of 200 ml / 8 oz capacity

1 teaspoon sooji (rawa / semolina)

2 teaspoon besan (gram flour)

1/2 teaspoon salt

3/4 teaspoon red chilli powder 

1/4 teaspoon turmeric powder

½ cup  chopped  methi leaves

¼ cup + 3 tablespoon  water (use as needed)

Oil to fry (approximately 300 ml)

 Method

Wash and clean methi leaves. Drain out water thoroughly and chop finely.

In a wide bowl, mix all the ingredients except the water and oil.

Add the water little at a time (first start with ¼ cup water and later adjust with 1 – 3 tablespoon water and make a dough (not very soft like chapatti dough) or medium soft.

Divide puri dough into 20 - 22 portions and make balls. Flatten them to make rounds / puris (4 inches in diameter ). Sprinkle little dry flour when making puris. Make perfect shape with the help of a medium size inverted soup bowl / katori or with a sharp lid or any other fantastic shape with the help of a biscuit cutter.

In a kadai / frying pan, heat oil. Reduce heat to medium and fry puri one at a time till it puffs up. Turn over till both sides until light golden color. Drain on paper towels to absorb extra oil and serve hot with Dal or any North Indian gravy dishes / Aloo ki Bhaji of your choice or serve as a snack with tea or coffee.

Yogurt Raita / Curd Raita

Yogurt Raita / Curd Raita

A  very easy & tasty side dish, goes well with ghee rice / biryanis / pulao / parathas …

Serves: 4

Ingredients

200 ml / 1 cup thick yogurt /curd (Indian standard measuring cup of 200 ml / 8 oz capacity)

1 tomato, very finely chopped

1 onion, very finely chopped

2 tablespoon chopped coriander leaves

¼ teaspoon salt (or to taste)

Method

In a bowl, mix thick yogurt / curd with very finely chopped tomato, onion and coriander leaves. Finally, add salt to taste and serve with pulao / ghee rice / biryanis / parathas as a side dish.

Gajar Ka Halwa / Carrot Halwa (Microwave method)

Gajar Ka Halwa / Carrot Halwa (Microwave method)

A delicious halwa, made of grated carrot, ghee and sugar. Basic recipe from Tarla Dalal !!

Preparation Time: 10 min.

Cooking Time: 6 min.

Serves : 3  - 4

Ingredients

2 cups / 400 ml (Indian standard measuring cup of 200 ml / 8 oz capacity) grated carrot  (4 medium sized carrots)

1 tablespoon melted ghee

3 tablespoon sugar

1 tablespoon milkmaid  sweetened condensed milk (my version)

1/4 teaspoon cardamom (elaichi) powder

Method

In a microwave safe glass bowl, combine the ghee and grated carrots. Cover with a lid and microwave on HIGH (750 W) for 4 minutes.

Add the  milkmaid condensed milk , sugar, cardamom powder and mix well. Cover with a lid and microwave on HIGH (750 W) for 2 minutes (My suggestion - or microwave again for 1 minute on High (750 W) heat until the water dries up and halwa thickens).

Serve hot, garnished with the sliced pistachios, cashewnuts and raisins.

Aloo Palda (Pahari style potato curry with curd

Aloo Palda (Pahari style potato curry. Best with rice / rotis …)

Basic recipe from Hilly Cuisine cookery book.

Serves: 3 – 4

Ingredients

1 tablespoon oil

1 teaspoon cumin (jeera) and 1 teaspoon fenugreek seeds (methi), crushed together

1 ½ teaspoon coriander powder

½ teaspoon red chilli powder

¼ teaspoon turmeric powder

½ teaspoon salt (or to taste)

2 potatoes (2 big size or 3 small size), cut into long slices and separately boiled

200 ml thick curd, beat well

1 tablespoon chopped coriander leaves

Method

Dilute red chilli powder, coriander powder and turmeric powder in 2 tablespoon water keep aside (spice mix).

Heat oil in a pan. Add crushed jeera and fenugreek. Fry on a low heat until fragrant.

Add diluted spice mix and stir well on a low heat for 1 minute until the raw smell goes.

Add boiled potatoes and mix well. Transfer all the ingredients into another bowl and mix with beaten curd and salt. I’m recommending to do double boiling for 8 minutes. Then curd won’t curdle and gravy will be creamy and delicious in taste. Sprinkle chopped coriander leaves and serve with rice / rotis …

 Double boiler -a pair of saucepans, one of which fits above and partly inside the other: food is cooked in the upper one by water boiling in the lower and it helps even cooking and curd won’t curdle.