DAHI ALOO / LEHSUNI BHINDI / KASURI METHI PARATHA

Pretty busy with other priorities, I was not getting time to sit and write about my cooking. Though busy, cooking should continue; but my men are not kitchen friendly people. Besides, end of the day I love to cook for my family. Many of you will agree that it gives me immense pleasure doing that. I believe, if you love doing something and there is no pressure on you for doing it.... it does not rob you of your women's lib. A couple of my male friends are excellent cooks, they do it for their family just for the love of doing it, that does not make them less of a man. Do and practice freely what you love doing; that makes you happy.... 

My man whips up wonderful coffee but hardly makes it these days. I remember, when we had set up a separate home for ourselves, the son was not yet born, I was learning to cook. Bored of getting naan from the local restaurants, I was trying my hands on triangular shaped parathas, he had shown me how to roll it without giving much of pressure with the rolling pin. We definitely learn a thing well when we enjoy the learning session. What was surprising was that he did not ever cook a flatbread, how did he guide me! Some people are born a good teacher I think.

This vegetarian platter I cooked up a while ago. As I always say my men are fond of non-vegetarian meals, once a week I force them to eat an all veggie meal. I was in their league a few years back; now my taste bud has changed, though I cannot become a vegetarian given my love for some non-vegetarian dishes. I prefer a balanced meal having a non veg dish, a veg dish and a lentil for the regular family meals. This is a complete vegetarian meal of garlic tempered ladies finger, potatoes in yogurt and dried fenugreek parathas. We have to travel to the Indian market for fresh fenugreek leaves, so I keep a kasuri methi packet at home always. Okay, some of the the local desi minimarts too stock it. This platter of lehsuni bhindi, dahi aloo and kasuri methi paratha did go well with us all. Let us do them together.

LEHSUNI BHINDI

This was a recipe daddy used to have in one of his office canteen, the office canteen boy made this well. One day he told our mom to prepare it and serve with rotis. Then it became a regular dish in our home. It is too simple to do and good to eat. We learn from everywhere, thats the way it should be.

INGREDIENTS :

Ladies Finger : 250gm
Garlic : 1tbsp [minced]
Dry Red Chilli : 2 [halved]
Nigella Seeds : 1/4 tsp
Turmeric Powder : 1tsp
Salt : As required
Green Chilli : 2 [slitted]

Sugar : 1/2 tsp
Oil : 2tbsp

METHOD :

Wash the ladies fingers. Dry with a soft cotton cloth. Discard the two ends. Cut half or into 3 pieces. Rub them with salt and turmeric powder. Keep aside for 10 minutes.

Heat the oil in a wok. Temper with the nigella seeds, dry red chillies and the minced garlic. As they turn golden brown and give a nice aroma, add the ladies fingers. Toss well.

Cover the wok and stir every 1 minute sprinkling a bit of water. Lower heat to minimum and remove the cover after 4-5 minutes.. Stir carefully each time. Once they soften, it is done.

Enjoy it with any kind of handmade breads.

DAHI ALOO

The other day I wished to prepare potatoes in yogurt. There must be a number of recipes on it, but I did it in my own way.

INGREDIENTS :

Potatoes : 2-3big sized
Yogurt : 100-150gm
Onion Paste : 1/2 medium tea cup
Ginger Paste : 2tsp
Garlic Paste : 3tsp
Fenugreek Seeds : 2pinches
Fennel Seeds : 2pinches
Mustard Seeds : A pinch
Dry Red Chilli : 3-4[halved]
Dry Red Chilli Powder : 1tsp
Cumin Powder : 1tsp
Coriander Powder : 1/2tsp
Turmeric Powder : 1/2tsp
Salt : As required
Sugar : 1/2 tsp
Oil : 4tbsp

METHOD :

Peel, wash and boil the potatoes until half done in enough water. Let cool, apply some salt and turmeric.

Heat the oil in a wok and lightly fry the potatoes. Keep aside.

Temper the same oil with fenugreek, fennel, mustard seeds and the halved red chillies.

Add the onion-ginger-garlic pastes and fry for 2 minutes. Beat the yogurt and add to it. Stir well for a minute.

Add the cumin, coriander, red chilli powders, turmeric and salt. Fry for 1/2 a minute. Add the potatoes and fold in well.

Add a cup of water. Cover cook until the gravy thickens as seen in the picture. Add the sugar, stir cook for 1/2 a minute and take down. Garnish with chopped coriander leaves if you want. Serve hot with handmade breads.

KASURI METHI PARATHA

It is not a stuffed paratha. I mixed all of the ingredients with the flour mix and prepared the dough of the paratha. 

INGREDIENTS :

Refined flour : 1 1/2 coffee cup
Whole Wheat Flour : 1 coffee cup
Kasuri Methi : 2-3 tbsp [dried fenugreek leaves]
Green Chilli : 2-3[chopped]
Carom Seed : 1/2 tsp
Salt : 1/4 tsp
Oil : 2 tbsp + 1 tsp to fry each flatbread {you can use ghee instead]


METHOD :

[I HAVE UPDATED THE PICTURES ON 8TH JUNE, 2024, HENCE THE PARATHA SHAPES ARE DIFFERENT, DID NOT CLICK THE STEPS THIS TIME]

Take all of the other ingredients in a large bowl except the oil required to fry the flatbreads. Rub the whole thing for 2-3 minutes.

Add warm water little by little and keep kneading to form a smooth dough. It looks as below.

Cover it for 30 minutes as below. You better cover it with a clean, moist, cloth.

Remove the cover, knead again for 2-3 minutes.

Prepare medium sized balls, dust with the flour and shape into round or oval or triangular parathas with a rolling pin.

Heat a frying pan on the oven. Place each parathata on it. Roast both sides for 1/2 a minute each. Add 1-2 tbsp of oil or ghee . Cook well both the sides.

Serve hot with the veggies, accompanied by pickle.