Nitha's Cookbook: October 2012

Fenugreek Paratha / Methi Paratha

This Parata can be made either with fresh fenugreek leaves or Kasuri methi which we get in the market. I have used kasuri methi.

Ingredients:

Wheat flour - 2 cups

fenugreek leaves - 1 cup

Red chilli powder - 3/4 tsp

Turmeric powder - a pinch (optional)

Jeera/Cumin seeds - 1 tsp

Salt to taste

Oil -2 tbsp

Oil for making parathas

Method:

Wash methi leaves and drain the water. Chop it roughly.(if using fresh leaves).If not add Kasuri methi. Mix wheat flour, methi leaves, red chilli powder, turmeric powder, jeera/cumin seeds, salt and 2 tbsp oil together and make the dough.Divide the dough into Balls.

Roll the balls into round shaped chapati with a rolling pin.

Heat a tawa and and put the rolled out parathas on it and cook for a minute.

When bubbles start appearing, apply a little oil and flip it over to the other side. Let the other side also get cooked.

Yummmy Methi Paratha is ready. Serve it with lemon pickle, curd, raita, chutney or any side dish of your choice. :)
Recipe Courtesy: Mrs. Ruchi Raman,Dehradun

Pakoda

Ingredients:

Bigonion-1medium sized

Green chillies-2-3

Ginger-1/2 inch piece

Corriander leaves:1/4 Cup

Gram flour (Besan):1 cup

Water:1/2 cup

Salt to taste

Asafeotida:1/4 tsp

Oil: to deep fry

Method of preparation:

Peel, wash and finely chop Onion and ginger. Wash and chop green chillies and coriander leaves into small pieces.

Prepare a thick batter using gram flour and a water. Add Chopped onion, green chillies ginger to this batter. Also add salt and asafetida.

Drop one table spoon of batter into oil.

· Fry the pakodas on medium heat on both sides till they are golden brown in color and cooked.

· Drain on to an absorbent paper and serve hot..........:)

Recipe Courtesy: Mrs.Prassana Sugathan (Amma)

Panikoorka Pakoda

panikoorka

Plectranthus amboinicus is a tender fleshy perennial plant in the family Lamiaceae with anoregano-like flavor and odor, native to Southern and Eastern Africa, but widely cultivated and naturalised in the Old and New World Tropics. In the Indian state of Karnataka it is called ದೊಡ್ಡಪತ್ರೆ ಸೊಪ್ಪು (Doddapatre Soppu), in Tamil Nadu it is called கற்பூரவள்ளி (Karpooravalli) and in Kerala it is called as പനിക്കൂർക്ക (panikoorka) and has various uses in treating cold / cough / fever.(wiki)

This Panikoorka Plant is from my small Balcony garden. Which I always pluck when Kshetra is having Cold. But my husband's favorite is the bajji's made out of it.It was a surprise for me to hear that we make bajji's out of it. But when I tried it it was terribly awesome.So friends why don't you too give a try....

Ingredients:
Panikoorka-4-5 leaves
Bigonion-1medium sized
Green chillies-2-3
Gram flour (Besan)-1 cup
Water-1/2 cup
Salt to taste
Oil- to deep fry

Method of preparation:

wash and finely chop Panikoorka leaves.

Wash and chop green chillies and Onion.

Prepare a thick batter using gram flour and a water. Add Chopped onion, green chillies, and Chopped Panikoorka leaves to this batter. Also add salt to taste.