METHI CHI PURI

Puris are one of the most popular deep fried dishes that is loved by almost everyone. Indian cooking is incomplete without Puri. Methi Puri is a deep fried Indian bread made from whole wheat flour and fenugreek/ methi leaves. Methi Puri is a twist to the classic puri recipe. This is made healthier with the goodness of methi/ fenugreek leaves and served with any veg curry of your choice. These Methi Puri can be served any time of the day be it breakfast, lunch or even dinner. Methi/ Fenugreek leaves are enriched with minerals and are also known to be a rich source of Vitamin C and K as well. A certain study suggests that fenugreek seeds may be helpful to people with diabetes because they contains fiber and other chemicals that are thought to slow digestion and the body’s absorption of carbohydrates and sugar.  Methi leaves provides additional nutrition to the plain puris. You can pack Methi Puri’s with pickles or sauce for a picnic too. It will be instant hit. No one can say no to this super puffed and spiced puri, topped with methi leaves. You can make these puris and they can last a couple of day.  

INGREDIENTS:

1 Cup Whole Wheat Flour

1 Cup finely chopped Methi Leaves/ Fenugreek Leaves

½ teaspoon Carrom Seeds/ Ajwain

½ teaspoon Sesame Seeds/ Til

1 teaspoon Oil

Salt as needed

1 teaspoon Red Chilli Powder

¼ teaspoon Turmeric Powder

Oil for deep frying

Water for making dough

METHOD:

STEP 1 – Carefully remove methi leaves from the stems, wash them and finely chop them. [see notes] 

STEP 2 – Sieve the flour, add all ingredients, mix well.

STEP 3 – Add water gradually and start making the dough.

STEP 4 – Knead until you get a smooth and stiff but pliable dough. Dough should be little stiff than roti dough.

STEP 5 – Cover it leave it to rest for 15-20 minutes.

STEP 6 – When you are ready to make the pooris, Heat oil in a kadai/ frying pan.

STEP 7 – When the oil is hot enough lower the flame.

STEP 8 – Divide the dough in to small lemon size balls.

STEP 9 – Take one ball, flatten it, apply oil or flour on the rolling platform and start rolling.

STEP 10 – Roll it in to a disc of diameter about 3-4 inches.

STEP 11 – Make all the poories and keep them aside.

 Slide into hot oil and deep fry in medium hot oil. 

Slightly press the poori with the slotted spoon which helps it to puff up completely.

STEP 12 – Fry from both sides by flipping it several times and remove.

STEP 13 – Drain excess oil on kitchen towel and ready to serve.

Serve it hot with any dry veggie curry or dahi or you can serve it simply with pickle or tomato ketchup. 

NOTES:* If the leaves tastes bitter then after chopping, add some salt and turmeric powder, mix it and keep it for 5 minutes. Then squeeze out the water from it and then use it. 

MANGO NARIYAL BURFI/ AMBA NARAL VADI

As we all know Mango is a King of fruits and taste. It’s excellent flavour, taste and aroma makes a delicious dessert.  Mango Coconut Burfi is an easy and appealing dessert with fresh/ frozen mango puree and dry desiccated coconut. Mango and coconut together makes a wonderful combination, milk helps to give a soft texture to the burfi. It is so fragrant and flavourful with the rich and mosit textures from the coconut. It is an excellent dessert for parties and potlucks. If you are not a big fan of mango taste and flavour, you can make a coconut laddoo or coconut burfi with coconut and milk without mango of which recipes are shared on my blog earlier. 

INGREDIENTS:

4 Cup Grated Dry Coconut

1 Cup Milk

3- 3 ½ Cup Sugar

1 Cup Milk Powder

3 Cup Mango Pulp

2 tablespoon Powder Sugar

¼ teaspoon Cardamom Powder

Silver Warq

METHOD:

STEP 1 – Add milk and coconut in a mixer pot and blend for 1-2 minutes.

STEP 2 – In a heavy bottomed kadai, add coconut-milk paste and sugar and mix well.

STEP 3 – Put it on the flame and cook it on high for 4-5 minutes stirring it continuously.

STEP 4 – Lower the flame and let it cook for 15-20 minutes or until it is cooked properly. The mixture will stick to the pan, so keep scrapping it off the pan and mix. 

STEP 5 – The mixture starts to get thick and starts leaving sides of the pan. [If not then cook for some more time]

STEP 6 – Add milk powder and 2 tablespoon Powder sugar and give a nice stir and mix well.

STEP 7 – Cook for another 3-4 minutes stirring continuously. The mixture will starts to thicken. 

STEP 8 – Grease a tray with ghee or line with an aluminium foil and keep ready.

STEP 9 – When the mixture is cooked properly, it looks dense and shiny and the colour changes from light yellow to orange.

STEP 10 – Now pour the mixture in the greased tray and make a half an inch thick layer by tightly pressing the mixture down.

STEP 11 – Sprinkle some chopped nuts and let it cool for 15-20 minutes.

STEP 12 – Cut into square or diamond shape and cool it completely. Allow to chill and enjoy.

Stay good at room temperature is for 2 -3 days and if last for more than 2 days then keep in refrigerator.

ACHARI KARELA

 This Achari Karela is so simple to cook and it’s so healthy. Though it has a bitter taste, the health benefits it contains cannot be ignored. It cleanses the blood and aids in weight loss. It keeps the blood glucose levels in check and also boosts immunity. In many Indian household people prepare it as a side dish. This flavourful dish is prepared using very simple ingredients like fennel seeds, mustard seeds, methi seeds, jaggery, tamarind pulp and few Indian spices. It tastes best when served with hot roti/ phulka and rice. I have shared few recipes of karela earlier on my blog like bharwa karela, crispy karela, etc. As karela is my favourite and I love trying new recipes with it. Today I am sharing this flavourful karela dish with you. If you are also Karela fan like me then you must try it and I am sure you will like it very much.   

INGREDIENTS:

500 gms Karela/ Bitter Gourd

1000 ml Water

¼ Cup Oil

½ teaspoon Cumin Seeds

½ teaspoon Mustard Seeds

1 teaspoon Fennel Seeds/ Saunf

½ teaspoon Fenugreek/ Methi Seeds

½ teaspoon Nigella/ Kalonji Seeds

½ teaspoon Turmeric Powder

1 teaspoon Salt

2 teaspoon Red Chilli Powder [adjust according to your taste]

1-1/2 teaspoon Coriander Powder

1 tablespoon Jaggery

2 tablespoon Tamarind Pulp

For soaking Karela:

1 teaspoon Salt

500-600 ml Water

METHOD:

STEP 1 – Wash bitter gourd and cut them into roundels.

STEP 2 – Transfer into a bowl, add 1 teaspoon salt 

and add 500 ml water and soak for 30-40 minutes.

STEP 3 – Remove and wash them again with fresh water.

STEP 4 – Now heat 1000 ml/ 1 litre water in a vessel.

STEP 5 – Add all the bitter gourd roundels in a small strainer. Keep the strainer on the vessel as shown in the picture below.

STEP 6 – Cover with a lid and bring the water to boil. Cook for 4-5 minutes.

STEP 7 – Remove from heat and drain them well and keep aside.

STEP 8 – Now heat oil in a pan, add cumin seeds, mustard seeds, fennel seeds, fenugreek seeds, nigella seeds and mix well and roast for 1-2 minutes.

 STEP 9 – Add turmeric powder and mix.

STEP 10 – Immediately add boiled bitter gourd and 1 teaspoon salt and mix well.

STEP 11 – Cover with lid and cook for 10-15 minutes.

STEP 12 – Then add red chilli powder, coriander powder and mix it well.
STEP 13 – Add grated jaggery, tamarind paste and mix it well.

STEP 14 – Cover and cook for 4-5 minutes, check it whether it is cooked or not. Don’t overcook the bitter gourd.

STEP 15 – Switch off the heat and garnish with chopped coriander and serve.

Serve it hot as a side dish to your meal and enjoy.

KERALA STYLE CHICKEN CURRY

This one's for all the chicken lovers out there. It is a traditional Kerala Style Chicken Curry recipe which is little spicy. This chicken curry is a South Indian recipe best served with plan rice, chapati or pulao. Whenever I decided to cook any side-dish for mu roti, I never make the same curry again,as my daughters love chicken too much, each time I try to make chicken curry differently. So try this quick and easy home style chicken curry in Kerala Style packed with full of flavor. Kerala style Chicken Curry 

INGREDIENTS:

½ kg Chicken

1 tablespoon Ginger-Garlic Paste

2 Green Chillies [adjust according to the spice level]

2 finely sliced Onions

Salt to taste

3-4 Sprigs Curry Leaves

3 tablespoon Coconut Oil [I have used vegetable oil]

1 teaspoon Fenugreek Seeds

2 Green Cardamoms

½ teaspoon Fennel Seeds

1-1 ½ Cup Hot Water

1 teaspoon Mustard Seeds

1 teaspoon Vinegar

For fresh masala paste:

4-5 soaked Dry Red Chillies

8-10 Kashmiri Red Chillies

1-1 ½ tablespoon Dry Coriander Seeds

½ teaspoon Black Peppercorns

2 teaspoon Garam Masala Powder

2-3 Shallots [see notes]

METHOD:

For making fresh masala paste:

STEP 1 – Soak red chillies, Kashmiri red chillies, coriander seeds and peppercorns in enough hot water for ½ an hour.

STEP 2 – Remove the seed from the red chillies.

STEP 3 – Now add all these ingredients with shallots in a mixer pot and blend it to make a fine paste.

 STEP 4 – Keep this paste aside.

How to make the Kerala Style Chicken Curry:

STEP 1 – Clean the chicken pieces with clean water and keep aside.

In a mortar pestle, add green chillies, ginger and garlic and crush them coarsely. Slice onions very fine. Keep them aside.

STEP 2 – Now heat pan with oil, add fenugreek seeds and mustard seeds and let them splutter.

STEP 3 – Add sliced onions, fresh crushed green chilli-ginger-garlic and curry leaves and mix well.

STEP 4 – Saute it and cook on medium flame for 3-4 minutes or until raw smell goes off.
STEP 5 – Add salt and vinegar, mix well and cook for next 5 minutes. Cook it on medium flame stirring occasionally. Onions should turn soft and translucent.

STEP 6 – When onions begins to change the colour to golden brown, add the freshly grounded red chilli paste, combine well and cook until oil starts to separate and the raw smell vanishes.

STEP 7 – Then add washed and cleaned chicken pieces and mix well.

STEP 8 – Close the pan and cook the chicken for 4-5 minutes on low flame.

STEP 9 – Taste and add more salt if needed.

STEP 10 – Add hot water and give a nice stir. Cook on low flame until done and chicken pieces are cooked properly.

STEP 11 – Finally, add green cardamoms and fennel seeds, mix it and cook for just one more minute.

STEP 12 – Oil will float on the top of the curry when done. Add few more curry leaves, switch off the heat and cover it with the lid.

STEP 13 – Keep it covered for 30 minutes before serving which enhance the flavour of the curry.

Serve it with roti/ steamed rice and enjoy.

NOTES: *I do not have shallots, so added 1 onion in it.