Methi paratha
Hi, everyone,
Today, we are making fresh green methi paratha. In our home, We use methi leaves in our daily meal by any form in winter.
Not only for the health point of view, but we love its smell as well as it's taste.
We use fresh greens methi as well as dried one.
we use kasuri methi in our main course meal for enhancing the taste of recipe.
My mom always use to dried methi leaves in a sun for 4-5 days and store it for summer.
Actually the dried methi is known as kasuri methi in market.
So if you have abundant sun light ,use it and make kasuri methi at your own.
Let's know how beneficial methi are(fenugreek) --
*It reduces cholesterol and cardiovascular risk.
*It's help to control diabetes.
*It's a appetite suppressant- good for weight loss.
*It help to cure sore throat.
*It's cure acid reflux or heartburn.
*It's relieve in constipation, prevent colon cancer.
* Good for kidney problem.
*It's help to reduce menstrual discomfort and minimize the symptoms of menopause.
*It's help to increase breast milk production.
* Good for skin.
So, guys,
See the benefits of methi( fenugreek).
We should eat methi in any form as a green or as methi seeds..
Use methi in sabzi, paratha, rice..whatever you want to make!
Make ladoos using methi seeds..my mom says that it has very warm effect and good for winter.
In another session ,I shall share you how to make methi or gond ladoos. These ladoos are very beneficial for your health specially in winter.
So guys,
Let's make methi paratha..
Methi ka paratha
Preparation time: 10 minutes
Cooking time: 15 minutes
Makes 6 paratha
Ingredients-
250 grams fresh wash and cleaned chopped methi leaves (fenugreek leaves)
2 cup wheat flour( gehun ka atta)
1/2 cup maida( refine flour)
1tsp-ajwain
Salt to taste
2 tbsp refine oil
2tbsp fresh curd
1 tbsp fresh cream( you can use homemade Fresh cream/ malai)
2 tbsp gram flour( besan)
Lukewarm Water to knead
Refine Oil for making parathas
Preparation-
*Boil 2 cup water in a pan add methi leaves.
*Cook on medium heat for 2-3 minutes.
*Drain excess water in a seive.( chalnni)
* Squeeze out the excess water.
*Use as required.
Method-
* Take a bowl add methi leaves along with refine oil,wheat flour and maida.
*Add fresh curd ,fresh cream, ajwain, salt and besan. Mix well.
*Make a stiff dough adding enough water.
*Cover it by lid and rest for 10 minutes.
*Divide 6 equal portion of the kneaded dough.
*Take a one portion of dough,make a peda of it dust by the wheat flour and roll out each peda into 140 mm or 5" chapati or as desired .
*Heat the tava/griddle and cook on medium heat applying 1 tsp of refine oil each side of paratha until you find brown golden spot on it.
*Make all parathas following above procedure.
*Serve hot with aachaar, curd or raitas and salad.
( My mom tip)-
*You can make parathas without boiling the methi leaves.
For this method-
you have to simply wash and clean the methi and chopped it and add 2-3pinch of salt on it and mix well. And rest it for 20 minutes.
After that squeeze out extra water and use the same above procedure for making parathas.. These above procedure is necessary for reducing the bitterness of methi leaves.
( Following both of the procedures, you will got nice crunchy, yummy parathas.
But we prefer boiling methi leaves because after that we find that by mixing boiled methi leaves in atta we got very good flexible (lachila) dough.
*Use lukewarm water for good texture of dough.
* By using fresh cream in a dough make a paratha soft as well as crunchy and tasty.
*you can make layered paratha or triangler in shape.
It's your choice.. Which shape you prefer.
I am sure you will be happy to make this paratha by making above method.
Make it now, and enjoy the winter with nice crunchy yummy bite of methi parathas.
That's all for today.
We will back very soon with..some more parathas recipes.
Till then..
Bye,
Take care.
Asha
Archana
Our thoughts
Cook& Share
Happy Cooking.
Today, we are making fresh green methi paratha. In our home, We use methi leaves in our daily meal by any form in winter.
Not only for the health point of view, but we love its smell as well as it's taste.
We use fresh greens methi as well as dried one.
we use kasuri methi in our main course meal for enhancing the taste of recipe.
My mom always use to dried methi leaves in a sun for 4-5 days and store it for summer.
Actually the dried methi is known as kasuri methi in market.
So if you have abundant sun light ,use it and make kasuri methi at your own.
Let's know how beneficial methi are(fenugreek) --
*It reduces cholesterol and cardiovascular risk.
*It's help to control diabetes.
*It's a appetite suppressant- good for weight loss.
*It help to cure sore throat.
*It's cure acid reflux or heartburn.
*It's relieve in constipation, prevent colon cancer.
* Good for kidney problem.
*It's help to reduce menstrual discomfort and minimize the symptoms of menopause.
*It's help to increase breast milk production.
* Good for skin.
So, guys,
See the benefits of methi( fenugreek).
We should eat methi in any form as a green or as methi seeds..
Use methi in sabzi, paratha, rice..whatever you want to make!
Make ladoos using methi seeds..my mom says that it has very warm effect and good for winter.
In another session ,I shall share you how to make methi or gond ladoos. These ladoos are very beneficial for your health specially in winter.
So guys,
Let's make methi paratha..
Methi ka paratha
Preparation time: 10 minutes
Cooking time: 15 minutes
Makes 6 paratha
Ingredients-
250 grams fresh wash and cleaned chopped methi leaves (fenugreek leaves)
2 cup wheat flour( gehun ka atta)
1/2 cup maida( refine flour)
1tsp-ajwain
Salt to taste
2 tbsp refine oil
2tbsp fresh curd
1 tbsp fresh cream( you can use homemade Fresh cream/ malai)
2 tbsp gram flour( besan)
Lukewarm Water to knead
Refine Oil for making parathas
Preparation-
*Boil 2 cup water in a pan add methi leaves.
*Cook on medium heat for 2-3 minutes.
*Drain excess water in a seive.( chalnni)
* Squeeze out the excess water.
*Use as required.
Method-
* Take a bowl add methi leaves along with refine oil,wheat flour and maida.
*Add fresh curd ,fresh cream, ajwain, salt and besan. Mix well.
*Make a stiff dough adding enough water.
*Cover it by lid and rest for 10 minutes.
*Divide 6 equal portion of the kneaded dough.
*Take a one portion of dough,make a peda of it dust by the wheat flour and roll out each peda into 140 mm or 5" chapati or as desired .
*Heat the tava/griddle and cook on medium heat applying 1 tsp of refine oil each side of paratha until you find brown golden spot on it.
*Make all parathas following above procedure.
*Serve hot with aachaar, curd or raitas and salad.
( My mom tip)-
*You can make parathas without boiling the methi leaves.
For this method-
you have to simply wash and clean the methi and chopped it and add 2-3pinch of salt on it and mix well. And rest it for 20 minutes.
After that squeeze out extra water and use the same above procedure for making parathas.. These above procedure is necessary for reducing the bitterness of methi leaves.
( Following both of the procedures, you will got nice crunchy, yummy parathas.
But we prefer boiling methi leaves because after that we find that by mixing boiled methi leaves in atta we got very good flexible (lachila) dough.
*Use lukewarm water for good texture of dough.
* By using fresh cream in a dough make a paratha soft as well as crunchy and tasty.
*you can make layered paratha or triangler in shape.
It's your choice.. Which shape you prefer.
I am sure you will be happy to make this paratha by making above method.
Make it now, and enjoy the winter with nice crunchy yummy bite of methi parathas.
That's all for today.
We will back very soon with..some more parathas recipes.
Till then..
Bye,
Take care.
Asha
Archana
Our thoughts
Cook& Share
Happy Cooking.
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