Tag Archive | green garlic

Aloo Methi Lehsun Paratha

Aloo Methi Lehsun Paratha – Potato Fenugreek leave & Green Garlic Stuffed Indian Flat Bread

IMG_20150704_101132 1

Who doesn’t love a tasty parathas? I know I love them, but yes the truth is that they do require some work.  I can recall some of my earlier cooking memories, well stuffed parathas were definitely not my expertise. I struggled with many different things like from making the atta (dough), to perfecting the stuffing to actually getting the stuffing to stuff inside the paratha. Wow ! what a struggle and challenge, but I didn’t give up I kept practicing and practicing till I got it perfect! 🙂  Today, with confidence I can say that ” I CAN MAKE STUFFED PARATHAS”.

20150703_190615

Aloo Methi & Lehsun Parathas is exactly the way the name sounds. It’s a scrumptious and mouth-watering paratha packed with absolutely delicious ingredients like boiled and shredded potatoes (aloo), fresh whole methi leaves (fenegreek), finely chopped fresh green garlic, finely chopped onions, cumin seeds, powdered spices, fresh coriander mixed and stuffed into kneaded whole wheat dough (atta) and cooked till nice and golden brown on both sides speared with butter (makhan).  The description of the parathas is making me drool, I’ve already made them, but trust me once you make them ….your going to feel the same. 🙂

The best part of these parathas was that two of the star ingredients were right from my backyard garden. “Fresh Methi Leaves” & “Fresh Green Garlic”.

-1246758636 1

 

I grew up in a complete Gujarati atmosphere, stuffed parathas wasn’t one of those things that we would have on a regular base for breakfast or lunch. (no lie the honest truth). For my friends and followers that have watch the movie “3 Idiots” would know what I’m talking about; I’ve been around foods like “Fafda”, “Dhokla”, “Khaman“, “Khandvi” and “Bhajiya”. There was one thing I really appreciated growing, even though I was always around Gujarati food I had learned to appreciate my food and culture, which makes me completely proud to be a “GUJARATI”. Now, that I’m a parent myself I do the same for my kids, I make sure that they learn and accept our Gujarati Hindu Culture and at the same time accept and respect other cultures.

I’ve always adored North Indian food and the truth is that my complete admiration for this culture and food will remain the same forever. The authentic traditional secrets behind these dishes haven’t been a secret and a lot of who enjoy this food know that “INDIAN FOOD ROCKS”

IMG_20150704_101132 1

 

Aloo Methi & Lehsun Parathas can be served up a side order of cucumber raita, coriander chutney, mint coriander chutney, Mumbai style green chutney, plain yogurt or a pickle (achar). Since I had made these for lunch I had served it up with also a Cucumber Kachumber (salad) lightly spiced.

Parathas are always delicious and exciting to make because you have enormous different ways that they can be made. Do check out some of my other paratha recipes: Bhaji ParathaAloo Palak Paratha with CheeseBroccoli Tofu Paratha and Carrot Zucchini Paratha.

 

Aloo Methi Lehsun Paratha

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 7-8

Aloo Methi Lehsun Paratha

Scrumptious and delicious mouth-watering Aloo Methi Lehsun Paratha

Ingredients

    Dough
  • 1 1/2 cup - Whole Wheat Atta
  • Salt to taste
  • Water as needed
    Stuffing
  • 3 - medium potato/aloo (boiled, peeled and shredded)
  • 1 cup - Fresh Methi Leaves
  • 1/3 cup - Finely chopped Fresh Green Garlic
  • 2-3 - Green Chilies- finely chopped
  • 1" piece - Ginger; grated
  • 1/4 tsp. - turmeric/haldi powder
  • 1/4 tsp. - Cumin seeds (jeera)
  • 1/2 tsp. - MDH Paratha Masala
  • 1/4 tsp. - Red Chili Flakes (optional)
  • Salt to taste
  • Sugar a pinch
  • Hing a pinch
  • Oil 3 tbsp. + to roast the parathas

Instructions

Dough Preparation

Take a mixing bowl,add flour and salt mix well. Using warm water make it into a soft and smooth dough & cover it and keep it aside for about 15-20 minutes.

Stuffing Preparation

Boil potatoes, cool, peel and shredded it and keep it aside.

Heat oil in a kadai, when it is hot add in cumin seeds, wait for them to splutter, then add in hing, green chili, ginger saute well.

Add in fresh methi, sprinkle some salt and water and let it cook for about minute.

Now add in shredded potatoes, fresh green garlic,haldi, red chili flakes, sugar, paratha masala and salt to taste. Mix it all well and turn off heat. Keep aside to cool down completely.

Knead the resting dough, and then make 7-8 equal lemon size balls. Once the stuffing has completely cool down, do the same make 7-8 lemon size balls and keep aside.

On to a well floured surface, take one dough ball and roll out to about 3" disc, keep one potato ball on the center and seal them by bring all of the edges together and roll it all into a ball. On a floured surface start rolling to make a round 8" paratha.

Heat tawa/frying pan, fry the paratha on both sides until turns light golden brown, Spread oil all around and on top of the paratha while cooking.

Remove from tawa, Aloo Methi Lehsun Paratha is ready to serve hot with some butter(makhan) on top and a choice of plain yogurt, chutney or pickle

Notes

Red Chili Flakes is optional

If green garlic is not available substitute it with fresh garlic grated.

http://myfoodforthesoul.com/aloo-methi-lehsun-paratha/

 

Be sure to try it out and let me know what you think leave me your thought, comments and feedback. Your words keep me motivated ! 🙂

Yum

Lemon Rice

Lemon Rice – Quick and Easy flavorful South Indian Lemon Rice

image

This is one of my all time favorite dishes Lemon Rice. A super easy and delicious rice dish that is guaranteed to satisfied the hungry tummy. This rice dish has all the right flavors it’s a bit spicy, savory, tangy, crunchy and absolutely mouth-watering. This can be made with leftover rice or freshly made rice. The vibrant  yellow color in this dish brings out its true beauty.

image

This dish hails from the Southern part of India. It’s also known as “Puliyodhara or elumichai sadam” another name for Lemon rice. As easy as this dish is to make, I’ve actually spent time watching many YouTube videos and reading online many different  recipe versions of make this dish. I wasn’t completely satisfied with the way I was seeing it being made, felt like something was missing. So I started to experiment, tried out many different ways until I achieved the right flavor, texture and look that I wanted.

Not saying that my version is the best, but I guarantee you that you will not look back to any other recipes. I’ve added in the right flavors by adding in all my special greens like “curry leaves, green garlic, fresh green coriander and green chili and that special crunchiness from nicely roasted peanuts, cashew nuts, chana sale and urad dal. Vibrant yellowness from our super food “haldi” (turmeric) and the tanginess from our star ingredient “Lemon”. All of these ingredients added into leftover rice or fresh rice makes one super-duper Lemon Rice dish !

image

This dish any absolute perfect idea for lunch or a quick snack anytime. It’s also a great idea for picnics, brunch or long travel trips. I would suggest this for all my bachelor friends that think it’s difficult to cook or even starters to the cooking world. Super easy and simple to make. Complete dish can be whipped up in 15 minutes if using leftover rice and half hour if fresh rice. Either way its super duper fast and mouth-watering delicious.

I recently just made this as a lunch box (tiffin box) idea for my husband and son. I had two very satisfied men that loved it! My little man had some great thoughts on the rice. He comes home from his summer camp and the first thing he shows me is his lunch box and takes out his container and says “look mum I finished all of that yellow yummy rice, it was too much delicious”. Those words obviously made my day and I had a huge smile on my face. 🙂 Satisfied little tummies make my realize that I’m doing something great by satisfying my little munchkins.

image

I have many more delicious rice recipes, be sure to check them out. Basmati-Rice Stir-Fry with Marinated TofuPalak Makai Pulao, and Cheesy Veggie Rice Balls

 

Lemon Rice

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serving Size: 4

Lemon Rice

An absolute delicious simple and easy South Indian dish - Lemon Rice

Ingredients

  • 1 1/2 tbsp - lemon juice (adjust to your taste)
  • 2 1/2 cups - cooked rice
  • 2 tbsp. - oil
  • 1/2 tsp. - mustard seeds (rai / sarson)
  • A pinch of asafetida
  • 1/2 tsp. - urad dal (split black lentils)
  • 1 tsp. - chana dal (split bengal gram)
  • 1/2 cup peanuts
  • 1/4 cup broken cashew nuts (kaju)
  • 10-12 curry leaves (kari patta); rip curry leaves in half (enhances the flavor)
  • 1/2 tsp - grated ginger (adrak)
  • 1-2 finely chopped green chilies
  • 2 whole dry Kashmiri red chilies , broken into pieces
  • 1 tsp. - turmeric powder (haldi)
  • Salt to taste
  • ½ cup -Fresh Coriander; finely chopped
  • ¼ cup- Fresh Green Garlic; finely chopped

Instructions

Heat the oil in a broad non-stick pan once hot add; mustard seeds and let it crackle for 30 seconds.

Then add in peanuts and roast for 1-2 minute till nice and golden brown; then add in urad dal, chana dal and sauté on a medium flame for 1 minute till light brown.

Add in broken cashew nuts, ginger, green chilly, dry Kashmiri red chilies, half the curry leaves and pinch of asafetida and sauté on a medium flame for 60 seconds.

Now add in half of the fresh coriander leaves, green garlic, turmeric powder, lemon juice and salt to taste; stir and let it cook for 30 seconds. Add in cooked rice, the rest of the fresh coriander leaves and green garlic and curry leaves; Mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. **Do a taste test and adjust lemon juice, salt and green chili**

Lemon Rice is ready ! Serve hot.

Notes

Peanuts and Cashew Nuts are optional if allergic.

Best rice to use is Basmati Rice or Sona Masoori Rice

If no leftover rice then cook fresh rice first; 1 to 1.25 cups rice in 4-5 cups of water till the grains are cooked completely. (Will yield approx. 2.5 to 3 cups rice, depending on the type and quality of rice)

http://myfoodforthesoul.com/lemon-rice/

Did you make this dish ? Share your pictures on Instagram with me at #myfoodforthesoul

Leave me your comments or feedback on this recipe, your comments, feedback and thoughts keep me motivated.

 

Yum

Methi Palak Pakora

Methi Palak Pakora | Fenugreek Leaves & Spinach Fritters

 With the added touch of Fresh Green Garlic and Leftover Rice

 

image

 

My ventures on methi recipes continues. As I mentioned in my previous post that during the summer season I love to grow lots of methi (fenugreek leaves) and Fresh Green Garlic there’s nothing better than enjoying fresh methi and green garlic in any of your favorite dishes.  Yes, methi does require some hard work, plucking the leaves, chopping, washing and finally properly drying the methi, but the end result is always yummy !

 

image

 

Methi Palak Pakora is one of those yummy Indian snacks that are an absolute must try. The combination of Methi (fenugreek leaves), Palak (spinach) and fresh Green Garlic is to good and to health. This delicious Indian snack is made with fresh methi, spinach leaves & green garlic chopped, combined into gram flour (besan) mixed with spices and deep fried til nice any crispy and golden brown. My secret ingredient in this whole recipe is leftover rice. Yes, I combined some of my leftover rice to bind everything together with the besan (gram flour) and give it that nice crispness.  Absolutely scrumptious ! 🙂

 

image

 

 

Pakoras are an all time favorite during tea time or special gathering or also best enjoyed in the monsoon season. I’m not always kin on deep frying my food, but I still love to indulge into my favorite pakoras. Pakoras or also known as Pakoda can be made in many different variations using different vegetables, different spices, different green leafs, but the most common ingredient in Pakora is Besan (gram flour) this is the main binding agent to help them form their shape and texture. Pakoras are very easy and quick to prepare and are always favorite to please any kind of crowd.

These delicious pakoras can be enjoyed with sauces like ketchup or Maggi hot and sweet sauce or add a side of your favorite Green Coriander Chutney, Mint Coriander Chutney or Mumbai style Green Chutney.

 

image

 

 

Methi Palak Pakora

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Serving Size: 4-5

Methi Palak Pakora

Methi Palak Pakora is one of those yummy Indian snacks that are an absolute must try. Absolutely scrumptious!

Ingredients

  • Methi leaves (fenugreek leaves) – ½ cup tightly packed; finely chopped
  • Spinach (palak) – ½ cup tightly packed; finely chopped
  • Green Garlic – 3 tbsp. – finely chopped
  • Besan/ Gram flour – ½ cup
  • Left over Rice – ½ cup
  • Ginger- 1 tbsp. – grated
  • Green chili paste – 1 tbsp.
  • Baking powder – 1 generous pinch
  • Red chili powder – ½ tsp.
  • Turmeric (haldi) – ½ tsp.
  • Ajwain (Carom Seeds) – 1 tsp.
  • Black Pepper – 1 tsp.
  • Salt to taste
  • Oil – 1 tbsp.
  • Oil – To deep fry

Instructions

In a large mixing bowl, mix all the ingredients including 1 tbsp. Oil. Add water gradually and make a thick batter. **Should not be too thin or runny**

Heat oil in a kadai enough to deep fry and when the oil is hot, with your hands or small spoon, drop about a tablespoon amount of batter to oil. Depending on the amount of oil in kadai you can fill it with at least 5-8 pakoras at a time.

Cook on medium heat on both sides until golden in color. Remove onto a paper towel.

Serve hot with your favorite chutney or sauce.

Notes

Leftover rice is optional but can be substituted with rice flour same quantity.

Baking Powder helps the inside cook and makes them nice and puffy.

Make sure batter is not to thin and runny or very thick. Should be just right to handle and drop into hot oil.

http://myfoodforthesoul.com/methi-palak-pakora/

 

If your looking to make great snack recipes be sure to check out these:

1433774909866

Methi Kela Na Bhajiya

 

 

Methi Kela Na Bhajiya

 

 

 

Cheesy Veggie Rice Balls

Cheesy Veggie Rice Balls

 

 

Cheesy Veggie Rice Balls

 

 

 

Tortilla Samosa

Tortilla Samosa

 

 

Tortilla Vegetable Samosa

 

 

 

Share you thoughts and feedback!

Yum

Mumbai Style Green Chutney

Mumbai Style Green Chutney : How to make a Quick & Easy Mumbai Style Green Chutney

 

1434222991031

This very popular Mumbai Style Green Chutney adds a very special zing to any recipe, but it especially goes well with sandwiches which are commonly found on the roadsides of Mumbai. Many street-side vendors in Mumbai prepare this special chutney on a daily base to serve up with Sandwiches, Khaman Dhokla, White Khatta Dhokla, Chaat, Ragda Patties and many more favorite dishes. This chutney goes very well with many snacks as an excellent condiment. The best part of this absolutely tasty delicious chutney is that it’s super quick and easy to make.

 

1434223091423

 

Chutney is a very common condiment that is made in my house on a regular base. Chutney is so versatile and can be made in many different flavors and textures. I’ve posted previously some other famous Green Chutneys like Green Coriander Chutney and Mint Coriander Chutney that are also very delicious and easy to make. The basic four ingredients of this chutney “Coriander (Dhania)”, “Spinach (Palak)”, “Green Garlic” ( hara lehsun) and Green Chili (Hari Mirchi)  is what gives it that gorgeous vibrant green color.

Many of the greens here that I’ve use in this chutney are straight from my garden. Green Garlic is one of the most easiest herbs to grow in any garden, Once planted into the garden or in a planter …they keep growing year after as long as you take care of the herb. I like to use Green Garlic in many of my dishes ….whether it’s Indian or Western I like to add this green herb to enhance the flavor cause it has a very mild flavor and the aroma is Devine from the green garlic. Green Garlic is seasonal so when in season I like to use it as much as possible and also freeze some for non-seasonal times.

Did you know that Green Garlic also multiplies the health benefits of garlic? It’s healthy and low-calorie it helps boost the immune system, source of Antibiotic, Rich in Iron, Good for the Heart. Many more helpful tips on Green Garlic can be found here “Amazing Health Benefits of Green Garlic”.

 

 

1434223159360

Mumbai Style Green Chutney is also perfect for marinating paneer and grilling it for wraps or sandwiches. Impress your guest with this super easy and quick chutney and serve it up as a dip or spread with favorites like Pakora, Samosa, Methi Kela Na Bhajiya, Mini Cucumber Sandwiches, Vada Pav or Chaat.

Other delicious recipes that this Mumbai Style Green Chutney goes well with are: Carrot Zucchini Paratha, Broccoli Tofu Paratha, Methi Palak Thepla, Aloo Palak Paratha with Cheese and Spinach Tomato Omelette (Eggless).

 

Mumbai Style Green Chutney

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Mumbai Style Green Chutney

Ingredients

  • 1 cup - roughly chopped coriander (dhania)
  • 1/2 cup - chopped fresh green garlic (hara lehsun)
  • 1 cup - Spinach (Palak)
  • 2 - fresh green chili (hari mirchi)
  • 1-2 - cloves garlic
  • 1 tsp lemon juice
  • salt to taste

Instructions

Combine all of the above ingredients along with 1 tbsp. of water and blend in a mixer to a smooth paste.

Transfer it into a bowl and refrigerate for at least 1 hour.

Serve it up with your favorite dish.

Notes

adjust water accordingly. Chutney should not be to liquidy.

http://myfoodforthesoul.com/mumbai-style-green-chutney/

 

Yum

Chori-Dhokli

Chori-Dhokli |  A Gujarati Delicacy (Long Bean Curry with dumpling)

 

image

 

One famous dish made in almost all Gujarati family homes ….is Dhokli. It’s a very comforting and filling dish that can be made in many different versions. The actual “Dhokli” which is made up of atta (flour), flavored with seasoning, kneaded in a dough and formed in a small round disc size shape. These “Dhokli’s” can be added into many different Vegetables: Guwar (cluster beans), Papri, French Beans (Fansi) and Dals (Lentils).

 

long beans

Green Long Beans ( Yard Long Beans )

Some of you maybe familiar with the Long bean’s also called Yard Long Bean or Choli (chori). These beans come in many different forms, sizes and are recognized by many different names like bora (West Indies), dau gok (China) or Pole Sitao (Philippines). It’s origin is from Asia, but now is available about all over the world.

In my house Dhokli  is an all time favorite, especially when made with any vegetables is a favorite of my husband and father-n-law. I enjoy making it because …it’s delicious, simple, favorable, nutritious and quick to make.

Small marble size dhokli pieces and flatten disc.

Small marble size dhokli pieces and flatten disc.

 

 

Chori-Dhokli

Prep Time: 20 minutes

Cook Time: 20 minutes

Serving Size: 4-5

Ingredients

    Dhoklis Ingredients
  • 1 cup - whole wheat flour (atta)
  • 1/2 tsp. - red chilli powder
  • ½ tsp. – ajwain (carom seeds)
  • 1/2 tsp. oil
  • ½ - granulated sugar
  • Salt to taste
    Other Ingredients
  • 2 cups – chopped green beans (chori)
  • 1 ½ tbsp. Oil
  • 1 tsp. - ajwain (carom seeds)
  • 1/4 tsp. – hing (asafetida)
  • 1 tsp. green chili paste
  • ½ tsp. – ginger paste
  • 1 tsp. – garlic paste
  • 1 tsp. - sugar
  • salt to taste
  • Finely chopped – Coriander leaves (dhania)
  • Finely chopped – Fresh Green Garlic (lasun)

Instructions

For the dhoklis

Combine all the ingredients for dhokli into a bowl and knead into semi-soft dough using enough water.

Divide the dough into 35 - 40 small equal portions. Press each portion with your thumb to make a uniform circular mini disc dhokli. Cover and keep aside.

Next Step

Heat the oil in a large non-stick kadhai or pot; once oil Is hot add the ajwain (carom seeds) and asafoetida and sauté for a few seconds.

Add the chopped long beans (chori) and 3 cups of warm water, let it simmer for 1 min then add in green chili paste, ginger paste and garlic paste and salt to taste and give it a good stir. Let it come to a rolling boil then turn down the heat to medium high. ***the water should still be boiling**

Into the boiling water add in one at a time the dhoklis spreading all over and in between keep stirring occasionally. Turn heat to medium low, cover and let it simmer for another 15 - 20 minutes. in between continue stirring occasionally. ***it should not be dry so in between add in another 1 cup of water**

After 15 minutes, check to see if long bean (chori) is cooked and the dhoklis will increase in size.

Add in the sugar stir. Now do a taste test and adjust salt, green chili and sugar at this point.

Add in the some chopped Coriander leaves and green garlic give it a good stir

Serve hot garnished with more coriander.

Notes

Chori (long beans) can be pre-cooked ahead of time in the pressure cooker with some water. 4-5 whistles and let it cool off. This cuts down about 10 minutes of cooking time.

Fresh green garlic is optional.

http://myfoodforthesoul.com/chori-dhokli/

 

Thank you for reading the post….please drop your valuable comments or suggestions.. it really motivates me…Also If you liked this post, please do read my other posts. Follow me on Facebook, Google+ or twitter.

Yum