Methi Paranthas!

Methi leaves are commonly used in many North Indian dishes, called as vendaya keerai in Tamil.

This receipe is a different variation, wherein the leaves are mixed in the dough and rolled out to make yummy parathas :-)

Ingrediants - ( 2 people)

1. All purpose flour ( wheat ) - 2 cups


2. salt - to taste


3. Methi leaves - 1 cup ( leaves plucked seperately ,washed several times and finely chopped )


4. chilli pdr - 1/2 tsp


5. Turmeric pdr - 1/2 tsp


6. Garlic - 2 or 3 cloves finely chopped (optional)


7. warm water to kneed the dough


8. oil

Method -

1. In a big kneading pan, add all the ingrediants and slowly add water to make a soft dough.


2. After making the dough , roll it again with a spoon of oil and allow it to sit for 1o to 15 mins.


3. Heat tava, roll out a portion of the dough and make them into puffed yummy parathas!

As you can see , i ve served it with dal and curd, pickle will also do.

Nutritional content:

Methi leaves are rich is protein, phosporous,calcium and iron in their natural forms, its mineral and vitamin contents are also very high and this is easily assimilated by our body.

Adai Avial ! Weekend Special !

Ingrediants for Adai :

• Rice - 1cup

• Tuvar dal - 1/2 cup



• Urud dal - 1/2 cup



• Moong dal - 1/2 cup



• Channa dal - 1/2 cup



• curry leaves - few



• red chillies - 2



• green chillies - 1
  

Wash and soak all the above ingrediants in pure water for atleast an hour and grind into a smooth paste( you can also add ginger and garlic)

Now the batter is ready which can be prepared like dosas.

Ingrediants for Avial:

• Potato: 1 no



• carot : 1 no



• beans : few



• green peas : 1 cup



• yam - small piece
  

You can add other vegetables also as per your choice..Cut the vegetables in equal size, long juliens and pressure cook them with salt and turmeric powder ( 1 whistle is enough )

Gravy:

• coconut - grated 1 cup



• jeera - 2tsp



• green chillies - 2
  


• hing - a pinch
  

Grind the above into a smooth paste adding little water.

Now add the grinded paste to the presure cooked vegetables ad cook them in simmer flame.

add a cup of curd and a spoon of coconut oil when done for flavour.

Enjoi!!