I guess this entry can now go in for JFI GREENS along with another one I had planned.
Methi seeds have their own special place in our kitchens and are used for tempering in daals, dahi kadhi as well as in many vegetables, pickles and curries. As widely as it is used in the kitchen this herb has its use in the medicinal world too. Methi seeds soaked overnight and ground to a paste can be applied to hair to get rid of dandruff and is also a good conditioner. People suffering from arthritis and diabetes also benefit from consuming Methi
Methi has a bitter taste and a strong characteristic smell, that was the one reason my Mother used to be careful in just picking leaves off the stalk. In CA,I do substitute Kasuri Methi (dried methi leaves) for lack of fresh, inviting looking methi . Kasuri methi too has the same strong characteristic smell of fresh methi (if not stronger!). The only annoying thing is sometimes getting a bit of a hard stalk in the mouth... but that is not much of an issue!!
Coming to blogging.... though I am enjoying everything at office enormously, I do miss blogging the most! I have a bunch of pictures ready, but I haven't uploaded them to the laptop! Now that I am a bit strained for time (at least until I set a routine), I am also looking at 'quick fix' meals to carry in the lunch box for me and M. For one such quick fix, I made Methi Parathas. these are very flavorful and can be eaten by themselves with or without any accompaniment.... a bit of mango pickle is always welcome, though!!
For this version of Methi Paratha I have used Kasuri Methi. The taste was not compromised on at all, but if you have fresh, tender leaves... USE 'EM!!
1 cup Wheat Flour
1 tbsp. Besan
1 tbsp. Rice Flour
1/4 tsp. Turmeric
1/2 tbsp. Ginger - Garlic Paste
2 Green chillies minced (or if you prefer , grind them with the ginger-garlic)
1 bunch Methi Leaves
Salt to taste
Oil / ghee
Wash and chop the methi leaves (not necessary if using kasuri methi)
Mix the wheat flour, besan and rice flour
Add the turmeric, ginger-garlic paste, green chilly, salt, methi leaves
Bind into a dough.
Cover and keep for 15 mins..
Roll out parathas
Heat a griddle and roast the parathas drizzling oil / ghee around the corners (or use oil spray)
Serve with pickle / yogurt
My second entry is DAAL PALAK and Paratha
My motive in making daal palak was simple... daal and vegetable rolled into one! What with work and home (dishes... laundry, clearing the humongous mess) and a whopper of a migraine attack, I felt a bit overwhelmed and after shoving tablets down the throat and crankily croaking at the husband about how, now was the time for all good men to come to the aid ... rally around dear!! .. I behaved sort of like one expiring all over the carpet...
Later , revived and almost as fresh as a daisy, I steam-rolled in to the kitchen to appease the growing and gnawing hunger pangs.
I largely modelled my Daal Palak on Asha's recipe. The outcome was a delightful accompaniment to rice and parathas. But the mistake I made (and lesson learnt!) was in not using a lot more spinach! I had just one bunch of Spinach and I thought that would do! Well, there is always the next time!I also used normal Tomatoes instead of cherry tomatoes. Forgot to add the sugar.... nevertheless, as I mentioned earlier... the end result was delightful!
For the Parathas
2 cups wheat flour
2-3 pinches salt
Ghee / Butter
Combine the flour and salt, add enought water to make a smooth dough.
Make equal portions of the dough.
Take one portion, roll out to a thick roti, apply oil on the inside and fold over, forming a semi-circle. Brush with oil and fold again, now forming a triangle.
Dust with wheat flour and roll in to a triangle (keeping it a little thick)
Shallow fry (I use the word 'fry' because I sed a tad more butter when roasting htese parathas) on a hot griddle, until brown spots appear on the paratha and it puffs up.
Serve with daal palak