METHI PARATHA RECIPE

Well, I must say Methi Paratha is the most fragrant and tasty paratha I have ever eaten, We love this methi paratha. Methi or fenugreek is an excellent herb that has immense health benefits. Paratha can be of various types, plain and stuffed.

Health benefits of Fenugreek or Methi:

• Methi contains biotin and vitamin A and D.
• It is extremely rich In fibre.
• Methi helps to control diabetes, cholesterol.
• Fenugreek helps in weight loss.
• In Ayurveda, Methi is used to make pain relief capsules.
• It is an excellent hair growth booster.

Fenugreek is a magical herb and if you regularly consume fenugreek, your body will thank you.

Ingredient list of Methi Paratha:

• Fresh fenugreek leaves-One bunch.
• Methi or fenugreek seeds-1 teaspoon
• Whole wheat flour or plain flour(whichever you prefer)-2 cups
• Oil for kneading the dough – 2 teaspoon
• Oil/Ghee- For frying Paratha
• Salt-A pinch
• Sugar- A pinch
• Water- To knead the dough

Method:

Preparation of Methi:

• From the fenugreek leaf bundle, take out only the leaves. You should not take out the stems as it will make the paratha bitter.
• Wash the leaves thoroughly.
• On a tawa, add two teaspoons of oil. Add methi seeds, a pinch of salt and sugar and then you need to add the washed fenugreek leaves. Stir fry them on a high flame so that the water dries out.
• This is my method. I have seen that in this way the paratha becomes tastier. You can add the leaves directly to the flour if you want to skip this step.

 Kneading the Dough:

• Add the cooked methi leaves, a little oil to the dough.
• Knead it with very little water.
• The dough should be firm, not soft.
• Keep the dough aside for a minimum of 30 minutes.
• This ensures that all the flavours get infused into the flour.

Rolling the paratha:

• Make round balls from the dough and roll them smoothly between your palms
• Oil your palms slightly so that the dough does not stick.
• You should use a smooth surface while rolling.
• Start rolling with a rolling pin but with a very light hand.
• I have rolled the parathas in a round shape. You can choose the shape you want. You can even make a laccha or layered methi paratha out of this.

Cooking the methi paratha:

• Preheat a tawa.
• Spread the paratha carefully and keep the flame low.
• Do not put the paratha on high flame as it will burn it.
• I usually brush ghee or oil but if you want the paratha to be more crispy you can add one or two teaspoons of oil to fry it.
• I usually let one side of the methi paratha cook first and then I brush oil on that side for a slightly crisp texture.
• While cooking the paratha, please ensure to press the sides evenly or else it will remain raw.
• Evenly toast the paratha on both sides by brushing oil or ghee.

Serving the Methi Paratha :

I usually prefer to eat Methi paratha for breakfast. But I enjoy it with a bowl of curd sprinkled with some red chilli powder and cumin powder. Or else, I eat the paratha with pickles. But my family prefers to have methi paratha in either lunch or dinner with a Bengali style dum aloo. You can enjoy it in any way you want.

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Dalia Upma

Dalia Upma recipe is ideal for breakfast. This is a balanced recipe and gives you the correct amount of energy and nutrition to kick-start your day. Upma is a staple dish for breakfast in India. It is healthy and filling and rich in fibre and low in calories. Upma, in India, is traditionally cooked with semolina. But nowadays, there are many variations available. One of them is dalia upma.

What is Dalia?

Dalia is made up of grains of whole wheat. It is an excellent alternative to refined carbohydrates. The husk in the dalia makes it super rich in fibre. Dishes made with dalia are ideal for weight loss and is a great choice for people searching for alternative carbohydrate types.

Ingredients of Dalia Upma:

• Dalia-2 cups
• Carrots-1 chopped
• Cauliflower- 6 -7 small sized florets.
• Capsicum-Half, chopped
• Sweet corn
• Green Peas
• Green Chilli-1(optional)
• Lime-One wedge
• Onion-2 chopped
• Salt-To taste
• Oil/ Ghee for cooking

Tadka or tempering ingredients of Dalia Upma:

• Asafoetida or Hing- Half Teaspoon
• Dry Red Chilli-1 whole
• Peanuts- A handful
• Curry Leaves-A handful
• Ginger- Half an inch, finely chopped
• Mustard Seed- Half teaspoon
• Cumin Seeds- Half teaspoon
• Turmeric-A pinch

For garnishing-

Coriander-Finely chopped

Process:

• Boil the dalia with a pinch of turmeric on a pressure cooker with one whistle. Strain the dalia with a strainer and keep it aside.
• Take all the vegetables(apart from ginger, green chilli, lemon and onion) and steam them for about 2 minutes. After steaming, put them in ice-cold water to stop the cooking process.

Tempering process-

• On a wok, add vegetable oil. I have used rice bran oil for this. I have added 2 teaspoons of oil.
• As soon as the oil heats up, add mustard seed and cumin seeds and wait for the oil to get flavoured.
• Now, add the dry red chilli and asafoetida or hing.
• Add curry leaves and green chilli.
• You should add the ginger after this.

The oil is flavoured and now the rest of the cooking will be done.

Cooking Method-

• Once the ginger turns slightly golden brown, add the peanuts and onions.
• Saute them all together until the onion becomes soft and translucent.
• The peanuts should not burn.
• Add the steamed vegetables and cook for 5 minutes.
• You have to add salt and mix it well.
• Add the cooked dalia and mix it with the vegetables.
• After closing the flame, add the juice of the lemon and mix it.
• Lastly, garnish the upma with chopped coriander.

How to serve Dalia Upma:

The dish is served for breakfast. You can serve the dish alone or with coconut chutney. This dish is easy to cook and it takes about  15 to 20 minutes time from assembling, preparing, chopping and cooking and is served hot. I hope you will enjoy this simple yet tasty recipe as much as I do.

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RECIPE OF PANEER PARATHA

This recipe of paneer paratha is often made in my kitchen for breakfast. This is a very easy recipe and mouth-watering too. Just add a dollop of butter or ghee on top it and the yummiest paneer paratha is ready to be eaten. The recipe is shared in a step-by-step way.

Ingredients Required:

For the dough-

Maida or all-purpose flour-3 cups

Salt-To taste

Oil-2table spoon

For stuffing:

Paneer- 150 grams

Onion- 2, finely chopped

Coriander leaves or Dhania Patta-1 sprig|(finely chopped)

Green Chilli-3 / 4(depending on the level of hotness you prefer)

Capsicum- 1, finely chopped

Carrot-Half(Finely chopped)

Sweet Corn- 2 teaspoon(optional), chopped

Spices or Masala  for stuffing:

Salt- To Taste

Coriander or Dhania Powder- 2 teaspoon

Cumin or Jeera Powder- 2 teaspoon

Red Chilli Powder-1 teaspoon

For Frying:

Oil or Ghee

Preparation Time-15minutes

Cooking Time – 10 minutes

Level of Cooking- Easy

Method:

                DOUGH

• For making the dough of the paratha, take 3 cups of maida in a dish. make a hole in the centre, add oil, salt.
• Now add water and knead the dough. The dough should be firm So be careful of not to add to much water at a time.
• Keep this dough in a warm place for about 15 minutes minimum. You should not start making parathas as soon as you have made the dough. Your paratha will break.

          STUFFING

• Take a mixing bowl. In that bowl, add paneer first and smash it.
• Then add all the vegetables(carrot, capsicum, onion, coriander leaves, green chili, sweet corn) one by one, in no particular order.
• Mix all the vegetables well with paneer.
• Add the masala or spices like salt, coriander, cumin and red chilli powder to the paneer mixture. Mix it well.

           PARATHA

• Take out the dough and make 3 round balls from it.
• Ensure that the balls are even in size.
• Coat the balls with a little bit of oil and keep them aside.
• Take a rolling pin and roll the balls into a circular shape.
• Take the paneer mixture.
• Make a small ball of it and place it in the centre of the paratha.  You should make sure that the stuffing should not be too heavy or else, it will spill out while rolling the paratha. Place the ball of stuffing in the centre.
• Now fold all the sides and make it into a smooth round ball that will be suitable for rolling.
• Now, smear some oil on the ball and take the rolling pin and start to roll with a light hand.
• Ensure that all the sides are smooth and the shape turns out to be round.
• You can roll the paratha in any shape but here, I have rolled it in a round shape.

Take a non-stick tawa and place it over medium heat on the gas oven. Place the paratha on top of it.

You should cook the paratha on one side over a medium flame. As soon as the side turns brown, flip it over and brush some oil or ghee(I have used rice bran oil) and let the paratha fry till crisp.

Your paneer paratha is ready to serve. You can serve this paratha with chutney, pickle or curd, whichever you prefer.

Hope you will like this recipe and enjoy this at the breakfast table with your family.

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