Methi Paratha

Blog Hop Wednesday...continues..............

Recipe Source :Mharo Rajasthan Recipes

Ingredients
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• 2 1/2 cups Whole Wheat Flour
• 1 cup Fenugreek leaves (washed and chopped)
• 1 tsp Red Chilli Powder
• 1/2 tsp Turmeric powder
• 1 tsp Cumin powder
• salt to taste
• 1 tbsp oil
• Water to knead.

Method

1. Mix all ingredients in a big bowl, add water little at a time to make dough which is neither too soft nor too hard.
2. Make Round chappatis and cook on hot tava on both sides. Apply ghee or butter.
3. Serve with any curry ..Rajma masala or Dal Makhni.

Mharo Rajasthan - Blog Hop Wednesdays

Its Wednesday and I am blog hopping.This week I was paired with Priya Mitharwal ---Mharo Rajasthan Recipes.

When I first visited Priya's blog...I saw the first few recipes and I decided to make chocolate brownie ... then I realised that Priya specializes in Rajasthani food and I wanted to get outside my comfort zone...... "Baking"  for once. So I went through her Rajasthani recipes (by the way Priya has close to 100 Rajasthani recipes )..when I was going through her list I was amazed...I could actually visualize  one of my favorite vegetarian restaurant Rajdhani's thali just appear before me....Priya has crazy collection of recipes and I was very confused...I bookmarked more than ten recipes....and sat down thinking.

I am not sure if I have mentioned this before ...our family is ' Hardcore non vegetarian'...but there is one day in a week  'Thursday' when most of the ladies in the house are Vegetarians (yes including me and my sister Devs)...I still don't know the reason why........hence Thursday is always considered a dull day for us and if anyone  invites us for a party on a Thursday (which rarely happens)....its frowned upon.So coming to the point .....this Thursday I took charge of the kitchen....it was 'Mharo Rajasthan Thursday'  and I finally decided to make Rajma Masala, Methi paratha and Jaljeera.

I  love to cook for my dad, my hubby and daughter...but my favorite guinea pig is my sister Devs...I love cooking for her and she is my best critic and her opinion matters.... So this is what Devs had to say...."I can have vegetarian food like this everyday" (In our house that sentence is equal to committing a crime)

Today I will be putting up Jaljeera recipe.....tomorrow Rajma Masala and Methi paratha.

Ingredients
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• 2tbsp Cumin/Jeera (roasted and coarsely powdered)
• 10 to 12 Mint leaves
• 1tsp Mango powder (aamchur)
• 1/2 tsp Black salt
• 1 tsp lemon juice
• 1/2 tsp sugar
• Salt to taste
• 3 cups cold water

Method

1. Make a paste of all the ingredients except water.
2. Mix the paste with cold water blend well and refrigerate.
3. Strain before serving. 

Sending this to Tickling Palates

Cinnamon Rolls

The best Cinnamon rolls I have ever had was in Bahrain at Cinnabon, they make amazing cinnamon rolls.

I enjoyed making these rolls.....baking makes me happy ...its very therapeutic and the house smells heavenly .Wanted to try these rolls out ever since I saw it on Ria's Blog...with a few changes..I have used brown sugar instead of regular sugar and added raisins and cashew nuts for crunch.

 You should  definitely try these out...its very simple......and it tastes goooooood.......But Cinnabon still rules .

Recipe Source :All Recipes  and   Ria's Collection

Ingredients
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• 1/2 cup Milk
• 1/2 cup water
• 2 tbsp butter
• 3/4 tsp salt
• 3 cups All purpose flour
• 2 1/4 tsp active dry yeast
• 1/4 cup sugar

• 3 tbsp butter (softened)
• 3/4 tsp ground cinnamon
• 1/3 cup brown sugar or white sugar or mix both 
• 1/3 cup raisins
• 1/3 cup Cashew nuts

• 1 cup Icing sugar
• 1 1/2 tbsp melted butter
• 1/4 tsp vanilla essence
• 1 1/2 tbsp milk

Method

1. Heat 1/2 cup milk, 1/2 cup water and 2 tbsp butter in a pan until warm. add yeast and sugar to this mixtures and stir.
2. In a big bowl combine flour, salt and break in one egg. Add the milk yeast mixture and mix with hand till all ingredients are well combined and you are left with a sticky dough.
3. Place the dough on a floured surface and knead for few minutes.Place the dough in a bowl and cover with cling wrap. Keep in a warm area for 45 minutes to 1 hour and let the dough rise .
4. Meanwhile prepare the filling by mixing brown sugar, cinnamon powder , raisins, cashews ...keep this aside until further use.
5. After the dough rises ...punch it down to remove air. Place dough on a floured surface and roll it into a large rectangle , spread 3 tbsp softened butter all over the rectangle dough and spread the brown sugar mixture evenly on the butter.
6. Roll the dough into a long from the long side. Pinch the sides to seal and cut 12 to 15 slices. Place the slices , cut side down in a 13 x 9 inch greased baking pan.Cover and keep in a warm place and let it double its size (around 30 minutes)
7. Preheat oven at 190 degree  C. Place the rolls in oven and bake for 25 to 30 minutes or till the top has browned and the house smells heavenly.
8. Meanwhile prepared the icing by mixing sieved icing sugar , vanilla essence , milk and melted butter into a thick frosting. Keep this aside.
9. Remove the baked rolls from the oven and let it cool for 10 minutes and apply the prepared the frosting evenly on the rolls.

Note: Heat the rolls in a microwave for few seconds before serving.

Chattambade - Bengal Gram Fritters

I don't know about you ,but I remember... ..since I was a kid and  till date whenever  I go to functions...weddings or poojas where food is served on banana leaves....I never shy away from asking the person who serves  for 2 chattambades and 2 papads.

Ingredients

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• 2 cups Channa dal (Bengal gram dal)
• 1 small onion (finely chopped)
• 2 green chillies (chopped)
• 2 tbsp Dill leaves (chopped)
• 2 tbsp coriander leaves (chopped)
• 4 to 5 curry leaves
• salt to taste
• pinch hing
• oil to deep fry

Method

1. Wash and soak channa dal in water for 2 hours.
2. After 2 hours , drain the water and keep 2 tbsps of channa dal aside and  transfer the  remaining channa dal into a mixie and using very little water or no water at all  grind for few seconds to a very coarse paste.
3. Add coriander, dill leaves,curry leaves ,onion,green chillies and salt and give one final spin (for 2 seconds)
4. Transfer to a bowl and add whole channa dal and mix well.The paste must be thick.
5. Heat oil in a deep vessel, make flat vadas and slip into hot oil, continue the same with rest of the vadas. Fry till the vadas turn golden brown.
6. Serve with chutney.

Kadubu Shaped Modak (Indian Momos)- Blog Skip Wednesday

I know I was supposed to post this last Wednesday  but due to few reasons I could not....I apologize.

So  I am naming this Blog Skip Wednesday.

I know I know.... this not the actual  modak shape....but believe me I tried ...I saw this video on 'how to make modak'.....and I thought 'wow that is super simple' and tried it out and failed miserably. I was all set to give up and my mom (moms are superwomen, they get ideas in a split second)  told that I could use a kadubu mold....different shape....but same taste. 

Last week I was paired with Nirmala from Nirmala's kitchen , and I chose to make Modak from her blog. Thank you for the recipe Nirmala.

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 Ingredients For filling

• 1 cup fresh coconut 
• 1/2 cup jaggery(grated or powdered)
• 1 tsp cardamom powder

Method for filling

• Place a pan on medium heat, add in coconut and jaggery and cook till the jaggery melts and the mixture is little dry. Add  cardamom powder and mix well. Keep this aside and prepare the outer cover for the modak.

Ingredients For outer covering

• 1 1/2 cups raw rice powder (I used pathri powder)
• 2 cups water
• 1 tbsp ghee
• pinch salt

Method

1. Heat 2 cups water in a non stick vessel, add ghee and salt. When water comes to boil add the rice powder. Keep stirring to avoid lumps.Take off the flame.
2. Cover and keep aside for few minutes
3. Knead the rice dough while its warm, apply oil to your hands and the vessel you are kneading in. The dough should be smooth, soft and shiny.

To make Modaks

1. Make a rice ball, oil a chappati stand and place the rice ball on it, roll out the rice ball into a circle and place it on the kadubu mold, place 1 tbsp of filling and close the kadubu mold and press. Remove excess rice dough from the sides and open the mold and remove the kadubu and place on a greased plate. Continue with the rest.
2. Steam the modaks for 15 to 20 minutes.
3. Serve with ghee

Note : Roll the rice dough thick ,or while steaming the modaks might crack, mine did:)

Sending to Radhika's tickling palates

Seven Links Challenge

Laxmi from Samayal Diary sent me this challenge

The  Post Beautiful Post


Link: Spinach and Mushroom Quiche

I just love the simplicity of the picture, its just about the Quiche and nothing else. Loved the way the top of the quiche has browned . Enjoyed every minute of making the quiche.

The  Most Popular Post


Link : bangude ghassi (mackerel fish curry)

This post got the highest number of hits followed by Chicken ghee roast. This is my mom's signature dish and I have mentioned in this post that.....' 50 % of the the mackerel fish caught at sea... comes to our house' ... believe me I wasn't exaggerating, I had mackerel today and I know I will have it next week and the week after  .......my mom has succeeded into brainwashing my daughter to love mackerel fish curry too.

The Most Controversial


I don't think I have any controversial post ......and hope I don't have any in future...


The Most Helpful Post


Link: Neer Dosa with Video

This post I think is the most useful coz I have put up video of how to make neer dosa.

The Post That was surprisingly successful
Link:  Marvai aajadina (clams sukka)

This was very surprising coz  I had just started my blog...was in Bahrain...poor photography... handful of followers and then ........when I put up this post I had 400 hits in less than 5 hours. I WAS SHOCKED.But I think this dish gave me that push..to keep me going.

The Post that did not get the attention it deserved


Link:  Avarakkai chops

Just 27 hits , my favorite vegetarian dish and JUST 27 HITS.....do I have to say more...This proves that non vegetarians visit my blog more than vegetarians.

The Post I am proud of 

Iam proud of all my dishes (lol.... such a cheesy line), but since I have to choose....I will choose 2. Ghee roast is one of my favorite chicken dishes,I never thought I could ever get that restaurant taste...was very happy when I could recreate the same dish at home and I am proud that I made the dish from scratch.

And my Dad's birthday cake for obvious reason.......

Link: Chicken Ghee Roast

Link:Dad's Birthday Cake

Forwarding the Challenge to
1. Shireen Sequira  Ruchik Randhap
2. Anamika Arun Taste Junction
3. Prathima Rao prats corner
4. Mallika      veg bowl
5.Prema  Prema's Thaligai

The rules

1. Blogger is nominated to take part.
2. Blogger publishes his/her blog
3. Blogger nominates upto 5 bloggers to take part

The categories

1. Most beautiful post
2. Most popular
3. Most helpful
4. Most controversial Post
5. A post whose success surprised you
6. Post you feel did not get  attention it deserved
7. Most proud of.