Wednesday, 6 January 2016

Methi Paratha

I was scrolling thru my blog page while i was showing to my friend. I realized how much my blog is filled with sweets and snacks with not much of any healthy posts recently. Its not that I don’t eat healthy.. simply I forget about the fact of clicking and posting about the everyday recipes. May be I should post more of these.
When my mother in-law bought these cute bunches of methi.. I thought what a beauty to capture.. so clicked few pics. I usually don’t click pics of ingredients.. because of I am too lazy.

Now we shall move on to the very simple recipe.
  • Whole wheat flour – 3 cups
  • Methi leaves chopped – 1 cup (you can alter the measurement as per ur taste)
  • Chili powder – 1 tsp
  • Turmeric powder – 1 tsp
  • Garam masala powder – ½ tsp (optional.. I dint use)
  • Curd + water for kneading
  • Ghee – there is no as such measurement for this. You can add while kneading and while cooking
  • Salt to taste.
Wash and remove the root and stem part of the methi. I dint completely chop of the stem, I used lil stem part too. Roughly chop it.
In atta kneader, add the wheat flour, chopped leaves, chili powder, turmeric powder, garam masala powder, salt.
Add curd + water lil by little and make a smooth dough.

You can also add ghee while kneading.
Cover it and leave it aside for half an hour.
Then make either as rotis or fold multiple times and spread as parathas.
Either way it is fine.

Since we have already included spices, even plain curd can be used as side.
Perfect for lunch box, stays soft for long time.

Friday, 1 January 2016

Paal Payasam

Pal payasam is very frequently made in our home, for almost all occasions. It is considered to be the purest of all dishes we make.
This is traditional method of making it without using condensed milk. For quicker version condensed milk can be added too.
Let me share the recipe
  • Red broken rice – ½ cup
  • Full cream milk – 1 litre + 1 cup
  • Sugar – 1 cup
  • Ghee – 1 tbsp
Wash and pressure cook broken red rice till soft with 1 cup water and 1 cup milk.

Meanwhile, boil one liter milk in a thick deep pan.

Keep stirring in low and medium flame till it is nice thick almost half the quantity.

Add the cooked rice and cook continuously for another 10 minutes with constant stirring. This helps the rice to get the flavor of milk.

Now add the sugar and mix well. Now the mixture become little watery after the sugar melts.

Cook for another 5 minutes.

Switch off the stove.

You can either serve it hot or chilled.
Only the flavor of the milk dominates here, nothing else like cardamom or another other flavoring is added. Not even tempering with ghee and cashews. But it is really upto you, if you want you can add cardamom or temper it with ghee fried cashews.

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