Khasta Methi Puri

Khasta Methi Puri  

This Khasta Methi Puri, I made using fresh methi from my kitchen garden. Earlier I used to have a big kitchen garden, but recently I moved to society flats where I could grow herb plants like methi, spinach etc. in flower pots.

I always prefer using such fresh herbs as it gives wonderful aroma and thrills as well for using own home grown stuff. In winters we can consume oily food as we get good energy. So next time when you are making puries or paranthas, experiment with your home grown green leafy veggies to add fibre, nutrients and richness to your family.

Preparation Time : 20 Min

Cooking Time : 15 Min

Resting Time : 20 Min

Recipe Video : 

Ingredients : 

• 1 Cup Wheat flour
• 1/2 Cup Maida (all purpose flour)
• 2 Tablespoon rava (sooji)
• 1/2 Cup fresh methi leaves roughly chopped
• 1 Teaspoon chilly flakes
• 1/2 Teaspoon ajwain seeds (carom seeds)
• Salt according to taste
• 2 Tablespoon oil
• Water as required
• Oil for frying

Procedure : 

• Take Methi leaves, wash it, then and keep it aside
• Prepare dough: In a bowl take wheat flour, maida, sooji, salt, chilly flakes, ajwain, chopped methi leaves and 2 tablespoon of oil. Mix all ingredients nicely 

• Now rub this mixture with your hand you will feel bread crumb like texture

• Add water and knead the dough. But make sure that dough should be not very loose

• Once the dough is done keep it aside for 15 to 20 minutes

• Take a kadai and heat oil. Side by side make small balls of dough and roll them into a flat puri as shown in picture

• Deep fry puri in hot oil, repeat the steps for rest of puries

• Serve hot with a cup of tea ...

Dal Vegetable Pakora

Dal Vegetable Pakora

Mouth watering moong dal pakodas, served on roadside can be done in more hygienic and nutritious manner at home. With garam garam chai enjoy it this winters.

Being a North Indian, I always got tempted towards "Ram Laddu" served by roadside vendors with green chutney. However, being a mother I always explore opportunity to make it more nutritious and hence made these with variety of veggies. With the usage of tooth-picks you can make this a star attraction of home party.

Preparation Time : 30 min

Cooking Time : 15 Min

Resting Time : 2 Hours

Ingredients :

For Batter

• 1 Cup yellow moog dal (Soaked for 2 hours)
• 2 Tablespoon bread crumbs
• 2 Green chillies chopped
• 1 Teaspoon chopped ginger
• Salt according to taste
• 1 Tablespoon chopped coriander 

Vegetables

• Few baby corns cut into pieces 
• 1/2 Cup cauliflower cut into pieces 
• 1 Red bell pepper cut into pieces 
• 1 Onion cut into pieces
• Few Toothpick

Procedure :  

• Soak dal for 2 hours and keep aside

• Take vegetables cut them as shown in picture
• Blanch baby corn and cauliflower in hot water along with pinch of salt

• In a grinder take dal, green chilly, ginger and salt and form a thick smooth paste

• In dal batte add bread crumbs and chopped coriander and mix well

• In a pan take oil and heat it
• Side by side dip bell pepper in dal batter, coat it from all sides, tread it into toothpick as shown in picture

• Repeat the same steps with bay corns and onions and keep aside

• Now take another toothpick place bell pepper then cauliflower then onion. repeat the same steps for all the pakoras you want to make
• Deep fry the pakoras in hot oil on medium flame till these are cooked properly

• Serve it hot with tea or coffee

Tip : 

• You can use vegetables of your choice. Even if you like you can use paneer or tofu also
• If you don't want to use toothpick you can make it without toothpick 
• While serving you can sprinkle some chaat masala on these pakodas

Channa Dal Rice

Channa Dal Rice

Usually chana daal rice (we call it khichdi) is made on some festive occasions or during some special events. During our childhood we were served this often by mom. However as we grew we were attracted towards much more spicy biriyani.

To make this flat khichri more tasty I added whole spices and onions. I have also added ginger to this. Though we normally don't use onions during festivals however during visits of guests you can prepare this version and delight them.

Preparation Time : 30 Min

Cooking Time : 30 Min

Resting Time : 4 to 5 hours

Ingredients :

• 3/4 Cup Channa dal soaked for 4 to 5 hours
• 1 Cup Rice washed and soaked for 30 minutes
• 1 + 1 Tablespoon Pure ghee
• 1 Teaspoon zeera
• Few whole spices (2 green cardamom, 1Star anise,  little bit of dalchini, 2 bay leaves or tez patta)
• Pinch of hing
• 1 Teaspoon coarsely ground whole spices
• 3 Onions sliced
• 2 Green chilly chopped
• 2 Teaspoon ginger chopped
• 1 Tablespoon chopped coriander 
• Salt according to taste
• 2 Cup water
• Salt according to taste

Procedure :

• Take dal and soak it for 4 to 5 hours and rice for 30 minutes and keep both aside. 
• Take a pressure pan add a tablespoon of ghee along with zeera and whole spices 

• Now add soaked dal to this roast it for a minute or two. Now add rice and salt to this and saute it for 2 minutes add 2 cups of water to this and pressure cook it for one whistle. 

•  Once it is done wait for 10 min and then open the pan

• Take another pan add 1 Tablespoon of ghee add pinch of hing along with chopped ginger 

• Now add sliced onions to this and saute it for 5 to 6 minutes or till its color gets light brown; add chopped green chillies, pinch of salt and coarsely ground whole spices

• Now add cooked rice and dal to this mix well gently 

• Add chopped coriander, serve it hot with curd and pickles 

Tip : 

• Make sure Dal is soaked properly otherwise it won't get cooked properly
• You can use spices according to your taste