METHI PARATHA

Paratha is a very popular North Indian dish. Methi Paratha is of them which is very tasty and at the same time nutritious too. Methi Paratha is healthier compared to other form of parathas, Methi being the main ingredients. Addition of besan into it increases protein quotients as well. Serve it with yoghurt and pickle and this makes  a complete meal. 

Ingredients:

 

Whole meal Flour (Atta)                                                -              1 ½ Cup

Besan (chick pea flour)                                                   -              ½ Cup

Salt                                                                                      -              1 ½ Tsp

Carom seeds (Ajwain)                                                     -              1 Tsp

Red chili powder                                                              -              1 Tsp

Turmeric                                                                            -              ½ Tsp

Plain Yoghurt                                                                    -              ½ Cup

Ghee(Clarified butter)                                                     -              2 Tbsp

Fenugreek leaves (finely chopped)                               -              1 ½ Cup

Oil (To Fry)                                                                        -              4 Tbsp

Method:

Sieve together flour, besan, salt, red chili powder and turmeric powder.

Add ghee and mix well.

Now add yoghurt and fenugreek leaves.

Add water as required to make dough. The dough will be a little bit stiffer than the normal roti dough.

Let the dough rest for 20 minutes.

Take out lemon size dough and roll it into approx. 5 inch diameter.

Heat a tava or griddle. Roast the rolled dough / paratha on both sides with help of little oil till it becomes golden.

Serve with yoghurt and pickle.

Enjoy!!!

FRIED ICE CREAM

This is one of the most popular desserts around the world. When I heard about it, initially it did not hit the chord. Why and how on earth somebody wants to fry the ICE CREAM in the first place. One day my husband insisted to give it a try and bingo!!! Since then it has become one of our favourite desserts. A MUST TRY recipe for all of you. 

While working with ice-cream one really need to be quick but the trickiest part is not to eat more than one especially when you are making it at home.

INGREDIENTS: 

Ice Cream- ½ litre or 8 scoops
Crushed Cornflakes- 1 cup
Large Eggs - 1
Vegetable oil for frying
Chocolate sauce or Maple Syrup and shredded coconut etc. for garnishing.

METHODS:

Leave ice cream out of the fridge for 10-15 minutes to soften it a bit and then scoop it out on butter paper.

Freeze scooped ice cream for at least 1 hour.

Take out the ice cream out of the fridge.

Put in the cornflake crumbs in a shallow dish. If you wish you can mix cookies crumb or any other crumb you may like with cornflake crumb.

Cover the ice cream balls in the crumb and freeze it for 30 minutes.

Beat the eggs in a bowl. Dip the coated ice cream balls into the eggs and then roll in the crumb, coating it completely.

Freeze for 1 hour or more.

For thicker crust you may repeat the coating process once again and freeze it again for at least 1 hour.

Heat the oil in a deep pot. You may test the heat by putting small piece of crumb in the oil. Once oil is ready to fry put in one ball at a time and keep it rolling gently until it become golden brown or 15-20 seconds.

Take it out from frying pan and put it in dessert bowl, garnish as per your choice. Serve immediately.

Enjoy!!!!

ACHARI MIRCH

Pickles can jazz up any meal. Today I am sharing recipe for Instant Chilli Pickle/ Achari Mirch which you can prepare in 10 to 15 minutes. It will keep well in fridge for a week.

This recipe is originally from Rajasthan. I have modified the original recipe by adding vinegar into it, which enhanced the taste of the pickle. I have used thick banana chillies which are not as hot as normal green chillies. You can use Bhavnagri Chilli/Jalapeno Peppers,Hungarian wax peppers,Serrano peppers or Banana peppers . Use of chilli powder is optional, if you want it milder just skip it.

Ingredients :-

Chillies - 300 gms
Mustard oil - 2 tbsp
Mustard seeds- 1 ts
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Nigella seeds - 1 / 2 tsp
Turmeric powder- 1/2 tsp
Red Chilli powder - 1 tsp (optional)
Amchoor powder - 1 tsp

Salt- 1tsp
Vinegar- 1 tbsp

Method :-

Wash and  dry chillies and  cut in 1 inch roun pieces.
Heat oil in a pan, bring it to smoking point and then cool a bit. (when using mustard oil its good to bring it to smoking point and then cool a little before cooking).
Add mustard, cumin, fennel and Nigella seeds to the oil and when seeds are spluttering add chillies and turmeric powder to the pan.
Stir fry for a minute and then  cover it for a couple of minutes.
Open and add chilli powder salt and Amchoor, mix well on high heat for a minute. we need not cook chillies completely it just have to soften.

Give splash of vinegar and turn off the heat.

Cool and keep in an airtight jar in fridge, will keep well for one week.

Enjoy !!!