Methi Parathas / Fenugreek Parathas

These parathas are made with finely chopped methi / fenugreek leaves and spices. This paratha is a nice way of sneaking vegetables like methi leaves by stuffing it in rotis or parathas since in my house they do not like leafy vegetables. Methi paratha is a quick breakfast recipe.  Methi parathas are healthy alternative to plain parathas and are packed with more flavors and nutrition. Fenugreek leaves or methi leaves are very good for health as they are rich in antioxidants, iron and are also a good source of dietary fiber. 

Ingredients

2 Cups Whole wheat flour
2 Tablespoons Chick pea flour/ Besan
2 Tablespoons Rice flour
1 Cup Methi leaves -  finely chopped 
1 Large Potato - Boiled and mashed
1 Green Chilly
1 Teaspoon Ginger
1/2 Teaspoon chilly powder
1/2 Teaspoon turmeric powder
1 Tablespoon Coriander leaves - finely chopped
1 Tablespoon Sugar - powdered
2 Tablespoon Curds
1 Tablespoon oil or ghee

Salt to taste
Ghee/Oil for frying 

Paratha Masala
1/2 Teaspoon Ajwain seeds - lightly roasted
1/2 Teaspoon Cumin seeds - lightly roasted
1 Tablespoon Coriander seeds - lightly roasted 
1 Teaspoon Saunf - lightly roasted

Method

Grind the ajwain, cumin, coriander seeds and saunf to a fine powder  the paratha masala is ready.  Then add the green chilly , ginger, curds, sugar, salt, oil, chilly and turmeric powder, make a fine paste.

Mix the all the flours together well. Then combine the ground paste and rest of the ingredients, mix well. Add water as required and knead to a soft dough. Divide the dough into equal portions and roll out each portion into a circle. Heat a girdle and fry each paratha on medium flame using little ghee/oil, till golden brown spots appear on both the sides. I used pure ghee to fry the parathas as they taste yummy and also gives a lovely aroma. 

Serve these healthy and yummy methi parathas topped with white butter or chilled yogurt or a pickle of your choice. These can be packed as tiffin to kids as they remain soft. The potato in this paratha makes it soft and  the paratha simply melts in your mouth. 

My Notes:

This paratha  masala I make and store, and use it to make parathas of any type,  this masala give a nice aroma and taste to the parathas.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

Labels: Parathas, Blogging Marathon, Rotis, Methi

Palak Methi Chicken

My daughter and hubby does not eat leafy vegetables unless it is made into a paste and then added to any gravy.  To make them eat leafy vegetables I, usually adopt this method.  My hubby is a vegetarian, where as daughter and me eat non-veg. I try my best to incorporate leafy vegetables in our diet, so this one way I can make her eat this.  Whenever, I make this chicken dish she enjoys it.  In this methi gives an extraordinary flavor to the chicken.   Try this I assure you, all your family members will enjoy it too.

I am send this to BM#50 Week 3 day 1 under the theme Methi dishes, so let's go to the recipe. 

Ingredients

 1 Kg Chicken - 16 pieces
2 Cups Spinach  -  finely chopped
4 Cups Fenugreek leaves -  finely chopped
1 Cup Onion - finely chopped
2 Tomatoes -  chopped
1/2 Cup Curd -  beaten
1 Tablespoon Ginger garlic paste
1 Teaspoon Garam Masala powder
2 Teaspoons Red Chilly powder
1.1/2 Teaspoon Salt
3 Green chillies - ground to paste

1/4 Cup Milk
1/2 Cup Water
1/2 Cup Oil 

Method

Heat oil in  pan add the onions and fry till light golden brown, then add the ginger-garlic and chilly paste fry well brown. Add the tomatoes and fry well till soft.  Add salt, red chilly powder and chicken, fry well.  When well fried add the curds and stir well till blended, add water , cover, cook till chicken is 3/4th done. Add the palak and methi on top and cover, do not stir.  Cover  and cook till chicken is fully cooked, open and stir the palak, methi fry well,  add the milk, garam masala powder and stir again continuously till well blended and oil leave the sides.  Take down from flame.  Serve hot with rotis or parathas.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

Labels : Chicken, Methi, Blogging Marathon, Palak

Garam Masala Powder - Homemade

This garam masala is very flavorful and be used in veg as well as non-veg dishes.

Ingredients

¾ Cup  Cumin Seeds
½ Cup  Black Peppercorns
¼ Cup Cloves
15 Badi  Elachie/Brown Cardamon
30 Green Elachie/Green Cardamon
1 Nutmeg
1 Teaspoon Javitri/Mace
12 -15 An Inch Each Cinnamon Sticks

Method
Dry roast all the above ingredients just lightly and powder it. This can be stored for 6 months in an air tight container. 

Labels : Masalas, Homemade

Gozleme - A Turkish Flatbread

Gözleme is simply a savoury flatbread very famous traditional Turkish speciality, and is made of hand-rolled dough, filled with various toppings such as cheese, spinach, meat and patoteos, than sealed, and cooked over a grill plate for couple of minutes.

Gozleme name comes from the Turkish word göz meaning “compartment”, in reference to the pocket of dough in which the various toppings are sealed and cooked.
Traditionally, this is done over a saç in Turkich and plate grill in English. Gozleme  is often sold as street food, at fairs and markets and a special part of the delicious Turkish breakfast.

Ingredients
Dough:

1.1/2 Cup All purpose flour
1/2 Teaspoon Salt

Water as required to knead 

Glaze:
1 tbsp butter, melted

For Frying:

Oil as needed

Filling:
2 Cups packed Spinach - chopped 
1 Small Onion - finely chopped
1 Tablespoon Olive oil
200 Grams Feta cheese - crumbled
1/2 Teaspoons Black Pepper powder
Salt to taste

Method

Filling:

Blanch the spinach and squeeze off all the water. Add all the ingredients and mix well.  Keep  aside .

Dough:
Place the flour and salt in a bowl. Slowly add water while you kneading. Put the dough on the lightly floured counter and knead well for about 10 minutes until it becomes smooth. Cover the dough with a damp cloth and  let it rest for 15 minutes.  

Cut the dough in 4 equal pieces with a knife.

Roll out each piece about 25 cm in diameter with a roller.

Spread the filling ingredients equally in the middle of the dough.

First fold the opposite sides to cover the filling.

Then fold the 3rd side and lastly the 4th side to cover up the filling.

Heat up the Teflon pan just under medium heat.

Place two gozleme at a time. Cook one side of Gozleme until there are some brown spots  on it.

Then turn it over and brush this side with butter. Also brush the other side after cooking.

Cut them into two and serve, we had this with sour cream.

You can also make Gozleme with beef, potato or eggplant filling.



This is my entry for the BM #50, theme International Flatbread Week 2 day 3.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

Labels : Blogging Marathon, Breads, Continental Cuisine, Turkey

Afghani Bolani/ Boulanee e Katchaloo - A Stuffed Flat bread from Afghanistan

Bolani is a vegan flat-bread from Afghanistan baked or fried with a vegetable filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks. Bolani originates strictly from Afghanistan. It is vegan and very low-calorie. It is usually served as an appetizer, side-dish, or main dish.

Afghanistan being geographically located on the historically important trade route called the Silk Route/ Silk Road meant that Afghani cuisine shows influence of other presences on that trade route including Iran, Pakistan, India, Tajikistan, Uzbekistan, Turkmenistan and China.

The Bolani is unique and is a  street food, but,  also served  as an appetizer or as a side dish at special events and parties.

The Bolani is more or less like our flat bread called paratha, and the Boulanee e Katchaloo in particular is similar to our Stuffed Aloo Paratha.  Our parathas are usually round in shape because the outer covering is of whole wheat with the filling inside, then it is rolled out and  pan-fried.  Whereas the Bolani is shaped like a turnover by folding the dough over the filling into a half-moon shape and is pan fried.

Bolani (Makes 8)

Ingredients

For the Dough :
2 Cups all-purpose flour
1/2 Cup Warm Water
1/2 Teaspoon Salt
2 Teaspoons Olive oil

For the Filling :
6 Medium Potatoes
1/2 Cup Coriander - chopped
1/2 Cup Scallions (white and green parts) - chopped

2 Tablespoons Coriander - finely chopped
2 Tablespoons Olive oil
1 ½ Teaspoon Salt
1 Teaspoon Ground Black pepper

For frying:
Olive oil as required

Method
First we need to make the dough. Mix together salt and flour in a bowl.

Stir as you gradually add in water and oil.

Once the dough forms a ball, remove from bowl and knead for 10 minutes.

Place kneaded dough in a lightly oiled bowl, cover with a towel, and let rest for one hour.

Scrub the potatoes and boil them in pressure cooker on high flame for 3 whistles.  Add water enough to cover the potatoes.

In the meantime, go ahead and mix together your yogurt sauce!

Once they are cool peel and mash the potatoes with 2 tbsp olive oil, salt, and pepper. Try to get this as smooth as possible, but some lumps are ok. Add in finely chopped coriander and scallions, mash thoroughly to combine.

Lightly flour a flat surface to roll out your dough.

Take a ball of dough, roughly the size of a small apple, and roll. 

The dough should form a tortilla shape: very thin and about 10-12 inches in diameter. Place a little more than 1/4 cup of your mashed potato filling on the rolled dough. Spread over one half.

Fold over the dough. Flatten the bolani, removing any excess air that may be trapped. Press down the sides to seal the bolani. It should look like this! Beau... ti ... ful .....

Fry the bolani two at a time in a large pan with 1/4 cup olive oil. The oil should be hot enough that the bolani sizzles when you place it in the pan. It takes just a couple minutes for each side to get golden and crispy.

Place finished bolani on a plate or paper towel, and continue cooking the rest. Add more oil as needed. These are best served warm. Serve with Yogurt sauce

Ingredients
Yogurt Sauce
1 Cup Thick yogurt
1 Garlic clove - minced
1 Teaspoon Dried dill
1/2 Teaspoon Salt

Method:
Strain the yogurt through cheesecloth for a 10 minutes, so that what you’re left is a thick and creamy residue.

Mix the yogurt and the garlic in a bowl. Do not beat. Cover and refrigerate till required.

Just before serving, stir in the salt and half the dill. Garnish with the remaining dill and serve.

Bolani with cooled yogurt sauce so soothing and satisfying, I made this for dinner.

This is my entry for the BM #50, theme International Flatbread Week 2 day 2. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

Labels :  Blogging Marathon, Breads, Chutneys & Dips, Continental Cuisine