>> Friday, July 30, 2010
Finally back after a break and lemme confess here "the actual break is yet not over!!". But as I've already mentioned cooking is my passion and I can't hold myself for long time... And I'm back to my blog world...
Couple of months back, my mom asked me to have soaked methi seeds before going to bed. As we all know, methi seeds have lots of medicinal and culinary properties. One day I forgot to have them and as they were soaked, the seeds got sprouted and I was in no mood to have them any more. Atlast, there was no other option, except, spreading them in my kitchen garden.. I firmly believe, it wasn't a bad decision.. coz now I had yummilicious methi de parthe, with methi leaves right from my garden... isn't it Wowy??
I love methi in my paratha for the beautiful aroma and slight bitterness they add to it. We can even use kasoori methi or dried methi leaves for making paratha. You just need to soak them in water for few minutes and mix it in the flour.. But I like to have fresh leaves, add it to any dish and the dish becomes so delectable and tasty.. I know many of you guys will agree with me...
A bunch of tender methi (fenugreek) leaves (chopped)
3 cups wheat flour
1/2 tsp cumin seeds
2 tsp chopped garlic
1 tsp red chilli powder
Salt to taste
1-2 tsp Oil or ghee
Heat oil and saute cumin seeds. In another bowl, add some salt to the chopped methi leaves and keep it aside for 5-10 mins. Squeeze water out of it. Add it to the remaining ingredients (except oil) and prepare the dough. Apply oil over the dough to make it soft and keep it aside for another 1 hr.
Make golf sized balls out of the dough. Roll out each and heat it on tawa or griddle until both sides are golden brown. Spread oil or ghee while this process. Keep it covered to keep it soft. Serve hot.