Methi Wadi ( Fenugreek and lentil squares)

Methi is one of the leafy greens which can be used in many ways . Methi muthias. pakodas, parathas, puries and last but not the least various sabjis which we can make with this vegetable.

Today I have make a very simple but nutritious and tasty dish which can be had for breakfast as well as a starter or a side dish for meal or a n ideal snack for afternoon teatime.

It needs few basic ingredients and gets prepared in not time. You can steam the mixture in advance and cut into desired shapes and keep and then at the time of serving deep fry or shallow fry them.

This is my entry for this months vegan-thursdays  an event started by priya suresh  in which we post vegan dishes on first and last thursday of the month.

Ingredients :

1 bunch...................methi leaves ( fenugreek)
2 cups ....................besan ( chick pea flour)
1 tbsp.....................green chilly n ginger paste
1tsp........................turmeric powder
salt
oil for shallow frying

Method :

Pick the leaves of methi and wash them thoroughly.
Finely chop the leaves.
Grease a plate with oil and keep ready.
Now mix all the things given above except oil and make a batter .
The consistency of the batter should be thinner than that of bhajia ( fritters ) batter.
Now in a non stick pan add 1 tbsp oil and pour this batter.
Keep on stirring continuously on a medium to low flame till the mixture starts leaves the sides.
Now remove the mixture from the gas and spread it on the greased plate.
When it cools ( say about 1/2 an hour ) cut into desired shape.
Now shallow fry these methi squares on a non stick tawa .
You can also deep fry them . ( Deep fried ones are tastier)
Serve with chutney or ketchup .

You can check what the other members of the group made . The members are  1) Sangee 2) Manjula 3) Nalini 4) Vardhini 5) Viji 6) Divya 7) Priya 8)Nayana 9)Suji

Dhokla

Usually I prefer making dhoklas by soaking chana daal and rice as this gives a softer and fluffier texture to the dhoklas. But last week I decided to give this instant recipe a try. And they did turn out satisfactory.

Though I still would love to make the dhoklas with soaking and grinding method , the instant variety was also good. They get ready in just half an hour and you can serve this famous Gujrati farsan to unexpected guests as well as have it for your own family if you want to have something tasty and healthy in less time.

Serve them with green chutney and hot tea .

Ingredients :

2 cups........................Besan
2 tbsp.......................Ginger chilly paste
1 cup ......................sour buttermilk
1 n 1/2  tbsp...............eno fruit salt
1 tsp............................sugar
1 tsp...........................turmeric powder
1 tsp..........................salt
water

Tempering :

2 tbsp....................oil
1 tsp....................mustard seeds
1 tsp........................sesame seeds
1/2 tsp..................hing ( asefoetida)

Garnishes :

chopped coriander leaves
fresh grated coconut

Method  :

Grease a plate and keep ready.
Add  3 cups water in pressure cooker and start heating it.
In the meanwhile add all the things given in ingredient except eno .
The consistency of the batter should be like idli batter.
Now add eno and blend vigourously with hands till the mixture becomes very light and fluffy.
Now pour this in the greased plate and steam in a the cooker without pressure for 20 minutes.
When the dhoklas are done immediately take out the plate and sprinkle 1/2 cup water on it generously.
This keeps the dhoklas moist and soft and prevents the sinking and hardening .

Heat oil for tempering and when hot add mustard seeds, sesame seeds and hing .
Keep aside till warm.
Add  2 tbsp water to it.
Sprinkle it on the steamed dhokla plate taking care that it is spread evenly .
Now cut the dhoklas into pieces and garnish with coriander leaves and coconut.


Linking this recipe to

know-your-dairy  at pranuvisworld  

Khandvi - SNC Challenge

When I read that we have to prepare Khandvi for the the SNC challenge started by Divya Pramil   for the month of April 2013  I was both happy and apprehensive. Happy because finally due to these wonderful challenges I would be trying out the dish which I liked so much and at the same time apprehensive because I thought that the procedure was little tricky ( the spreading and the rolling part ). But  Hetal Acharya  from the northern team who challenged the southern team with this dish,  has explained every thing in so much details that there was no chance of making a mistake and so mistake I did not make. The resulting dish was so soft tasty and eyepleasing that it vanished in few minutes and my family has ordered me to prepare it in huge batches in future ( None of them was satisfied with just 3 to 4 peices ).
For those who are unaware  - SNC challenge is an event started by a dear friend and fellow blogger Divya Pramil at her place youtoocancookindianfood . For more details please visit her blog .

Ingredients :

For Khandvi :

1 cup ....................besan (gram flour)
1/2 cup ...................curds
1 and 1/2 cup..........water
1/2 tsp....................turmeric powder
1 tsp.........................sugar
salt.

For Tempering :

1 tbsp...................oil
1/2 tsp.................mustard seeds
1/2 tsp................sesame seeds
1/4 tsp..................asefotida (hing)
1....................green chilly (finely chopped )
1...................red chilly (broked to pieces )


For the Garnish :

2 tbps .....................freshly grated coconut
2 tbsp........................cut coriander leaves

Method :

Mix all the ingredients given under the Khandvi and make a smooth paste without any lumps.
Stir the mixture continuously on a non stick pan on slow flame till it becomes thick ( about 8 to 10 minutes).
Spread a tsp of mixture on greased surface and after 1 minute try rolling it out.
If you are able to roll it the mixture is ready.
Now spread the mixture on the kitchen platform and spread it as thinly possible with the back of the spoon.
Do it very fast since if the mixture starts drying up it becomes difficult to roll.
Cut the spread layer into 2 inches broad stripes.
After 2 / 3 minutes start making the rolls out of  the mixture.
Arrange the rolls in a plate.
Now heat the oil and add mustard seeds, sesame seeds, hing, green chilly and red chilly and sprinkly this tempering over the arranged rolls evenly.
Finally garnish with grated coconut and coriander leaves.

Also sending this to following events :


Srivallis kid delight at simplytadka

favourite-street-food 

my-event-spotlight  hosted by cuisinedelights