Ingredients: Wheat flour/Atta-2cup Besan/Chickpea flour-1/4cup Fresh methi leaves/Fenugreek leaves-1 bunch Yogurt/Curd-1/2cup Jeera-1tsp Turmeric-1/4tsp Chilli powder-2tsp or to taste Amchur powder-1/2tsp Garam masala-1/2tsp Kasoori methi-1tsp Salt to taste Ghee-2tsp oil for frying
Method 1.Pluck the methi leaves from the stem,wash the methi leaves and finely chop it and keep it aside. 2.Combine the flours,chopped methi, ghee, cumin seeds, turmeric, all powder masala's and salt into a large mixing bowl. 3.Mix it until crumbles now add yoghurt,mix it well and knead a soft stiff dough using sufficient water.smear the oil and keep it aside for 30minutes to 1 hour. 4.Divide the dough into golf ball sized portions and roll them between your palms until smooth.
5.Dust the work top or rolling board lightly with flour,Roll out each balls into a circle 7-8" diameter and 4-5 mm thick. 6.Heat a griddle or tava and cook each paratha using little oil on both sides till golden brown spots appears. Serve hot with any side dish or simply with plain yoghurt and pickle. Note:1.To prepare it in advance, roll out as many parathas as you like stack them layering between cling film or butter paper with each paratha's,Keep 4-5 parathas inside the zip-lock bags or box,store them in fridge.They are ready to cook whenever you need them. 2. Suitable for kids lunch box but skip chilli powder or use less.
Ingredients: Gorikayi/Cluster beans-1/2 kg Channadal-2tsp Urad dal-2tsp Mustard seeds-1tsp Hing-pinch Curry leaves-2sprigs Dry red chillies-2 Fresh coconut-1/4cup Green chillies-2-3 or to taste Lemon juice-1tsp or to taste Salt to taste Oil -2tsp Fresh coriander for garnish
Method: 1.Wash,remove the stalks and ends and cut the cluster beans into 1" long pieces. 2.Grind the coconut and green chillies coursly with adding water and keep it aside. 3.Heat oil in a pan,add mustard when they begin to splutter,add dals fry until golden brown then add hing,dry red chillies and curry leaves, sauté for second now add cluster beans and fry for 2 seconds. 4.Now add grinded coconut mixture ,salt and sprinkle little water and close the lid allow to cook on a low flame until the cluster beans becomes tender,keep an eye and stir occasionally making sure not to allow it to stick to the bottom while cooking. 5.Take out of the hob, add lemon juice and garnish with fresh coriander leaves. Serve hot with chappatis or as a side dish with rice and plain dal. Note:1.You can prepare this in a pressure cooker if you don't have enough time for that add 1 cup of water and cook for 1 or 2 whistles and after the cooker cools down open the lid and cook uncovered until all the liquid is evaporated. 2.This dish can be prepared with other beans varieties and vegetables like brinjal,ridgegourd,ivygourd etc.
Method: 1.Preheat the oven to 220'c/gas 7/425'F,place a ungreased baking sheet to heat up in the oven. 2.Add the flour, salt,sugar and butter in a bowl,mix with hands until the mixture turns into crumbs.Now mix yoghurt gently and make a dough. 3.Chop the strawberries roughly and keep it aside 4.Knead the dough lightly on a floured surface to make a smooth dough,mix the berries gently into dough,make a free-form balls on a palm. 5.Gently lift the scones onto preheated baking sheet. Brush the tops with milk and bake for 7-10 minutes until the scones are risen and golden brown on top. 6.Cool on a wire rack.Serve with Butter or jam. Note: 1.You can use any fruits of your choice.
Method: 1.Preheat the oven to 220'c/gas7/425'F,place a ungreased baking sheet to heat up in the oven. 2.Add the flour, salt,sugar and butter in a bowl,mix with hands until the mixture turns into crumbs.Now mix yoghurt and gently knead a dough. 3.Knead the dough lightly on a floured surface to make a smooth dough.Roll out the dough to a thickness of about 1inch. 4.Dip a 2.5inch plain cutter in some flour then use it to stamp out 8 rounds of dough. 5.Gently lift the scones onto preheated bakingsheet.Brush the tops with milk and bake for 7-10 minutes until the scones are risen and golden brown on top.
6.Cool on a wire rack Serve with fresh cream and strawberries or a simple fruit jam.
Ingredients: Raspberries or Blueberries or other soft fruit-1/2cup/(i have used raspberries) Wholemeal flour-3tbsp Caster sugar-2tbsp Oats-3tbsp
Butter-3tbsp
Method: 1.Take any soft fruit squash them lightly on a plate and keep it aside. 2.Take a bowl mix wheat flour,caster sugar,oats and butter and rub them in your finger until it becomes crumbly. 3.Grease a loaf tin,put half of the crumbly mixture into loaf tin and press it down firmly,now spread the squashed raspberries evenly. 4.Pour the remaining crumbly mixture on top of raspberries and pat it evenly
all over, nice and hard. 5.Tranfer the flapjack loaf tin into preheated oven at 180'C for 20 minutes. 6. When it is cooked,leave it to cool flapjack completely before cutting into slices. Note:1.This dish can be frozen for up to one month. 2.This flapjack is ideal for kids lunch box snack. 3.You can use any soft fruit of your choice.
Ingredients: Besan-1 cup Rice flour-1/4cup Jeera/Cumin seeds-1/2tsp Onion-1 small,finely chopped Tomatoes-2,finely chopped Green chilli-1,finely chopped Ginger-1tsp(grated) Fresh coriander-1tbsp,finely chopped Salt to taste Soda bicarb-pinch Oil for frying
Method: 1.In a bowl mix all the ingredients except oil, with water to dosa batter consistency. 2.Heat a pan or tawa,pour spoonfull of batter on tawa and spread evenly and sprinkle oil on the sides,cook evenly on both sides until golden brown.
3.Serve hot with any chutney or sauce. Note:1.For kids you can skip chillies. 2.Tomatoes can be grinded and mixed into mixture but you will have to add less water according if needed.
