How to Make Methi Paratha

By Naiya Sheth : Learn how to make methi paraths. We Gujarati people are very fond of different kind of parathas. We  makes doodhi paratha, methi paratha and even mix veg paratha also. Methi paratha is known as methi na thepla and methi na dhebra also. It is very testy and easy to make. As methi -  fresh fenugreek is used it is healthy also. I use half fenugreek and half coriander. My son eats it like sandwich by spreading tomato ketch up and cheese. But normally it is served with ghee, butter, curd or pickle. It can be stored for 2 to 3 days. It can be served as breakfast or single meal dinner also.

Preparation time - 15 minutes
Cooking time - 10 to 15 minutes


Ingredients to make Methi Paratha:


1 cup methi leaves - fresh fenugreek
1 cup coriander leaves
1/4 cup fresh green garlic paste
2 table spoon green chilies finely chopped
1/2 cup curd
1 tea spoon turmeric powder
2 to 3 table spoon oil
1 table spoon soya flour
Salt to taste
2 table spoon sugar
1 tea spoon ginger paste
Wheat flour as needed
Oil for shallow frying
Rice flour for dusting


To serve with:


Ghee
Curd
Butter
Pickle
Green chutney


Method to make Methi Paratha:

• Mix all ingredients of paratha excluding flours.
• Mix them properly till sugar dissolves.
• Add soya flour and then wheat flour as needed to make semi soft dough.
• Knead it properly, Take some oil on palms if needed.
• Make equal size balls from it and roll one of them with the help of rice flour.
• Roast it from both side on griddle - tavi.
• Apply some oil and fry again till light brown.
• Repeat the same for remaining.
• Hot and yummy Methi Parathas are ready to serve, serve it with ghee, butter, pickle, milk or green chutney.
• It tastes nice after cooling also.

How to Make Zero Oil Poha

By Naiya Sheth : Learn how to make zero oil poha. In Ahmadabad I saw so many street food like bhel, sev puri, pani puri, vada pav, dabeli, dalvada, dahi puri, pakodas etc. But normally they are full of calories. From some time hot poha is available at road side. When I saw I was really surprised that it was low cal. and stomach filler food. So I also tried to make it in my kitchen, and after some experiments I succeed to make it at home in my microwave without a drop of oil. And believe me it was very testy and quick. And it was very easy to make it. So, enjoy this zero oil poha at home as break fast or evening tea time snack.

Preparation time - 10 minutes
Cooking time - 3 to 4 minutes
Serves - 4 person


Ingredients to make Zero Oil Poha:  


3 cups poha 
2 to 3 green chilies finely chopped
1/2 tea spoon turmeric powder
Salt to taste
1/2 tea spoon red chili powder
1/2 to 1 tea spoon lemon juice
2 table spoon powder sugar


For garnishing:


spicy sev
Masala bundi
Grated beat root
Grated carrot (opt.)
Pomegranate seeds
1 big onion finely chopped
Finely chopped coriander leaves


Method to make Zero Oil Poha:

• Wash and soak poha for 5 minutes. (I used thick bataka poha.)
• Mix salt, turmeric powder, red chili powder, lemon juice, green chilies and   sugar to it. Mix well and transfer in to wet muslin cloth.
• Cook for 1 1/2 minutes with muslin cloth in microwave at MICRO HI.
• Transfer in to microwave safe bowl and again cook for 1 to 1 1/2 minutes in microwave at MICRO HI.
• Transfer in a serving plate and garnish with onion,masala bundi,coriander, sev, pomegranate, grated carrot and beat root.
• Enjoy piping hot Zero Oil Poha at home for break fast or snack.

Tips:

• A single tea spoon oil can be mixed at the time of cooking.
• Always sprinkle some water while re heating poha.

How to Make Stuffed Capsicum Pakoda

By Naiya Sheth : Learn how to make Capsicum Pakoda.  Humm yummy and mouth watering pakodas again. Here it's a homemade recipe for Stuffed Capsicum Pakoda. It is very testy and filling. Yes it is a fried snack but I have tried to use more and more vegetables in it to make it healthy. Boiled potatoes filling with cheese and vegetables is stuffed on capsicum and then a crispy layer of gram flour better is made to make it surprising. So, enjoy this easy and testy snack for starter, break fast or evening tea time snack.

Preparation time - 15 minutes
Cooking time - 10 minutes
Serves - 4 person


Ingredients to make Stuffed Capsicum Pakoda: 


For outer layer:


250 grams gram flour
Salt to taste
2 table spoon corn flour
Oil for dip frying


For stuffing:


1 cup boiled and mashed potatoes
1/4 cup boiled sweet corn
1 to 1 1/2 cup boiled mix vegetables
(finely chopped french beans, capsicum, 
carrot and green peas)
Salt to taste
4 to 5 green chilies finely chopped
1 tea spoon garam masalo (opt.)
1 cube grated cheese
1 table spoon sugar
1/2 lemon juice
1/4 cup finely chopped coriander
2 table spoon finely chopped mint leaves
6 small capsicums


To serve with:


Tomato ketch up
Green chutney

Method to make Stuffed Capsicum Pakoda:


For outer layer:

• Mix all the ingredients of better and make semi thick better from it. Keep a side.

For stuffing:

• Wash and de seed capsicum. Keep aside.
• Mix all ingredients of stuffing.

How to Proceed:

• Stuff it in de seeded capsicum properly.
• Heat oil in a pan. Dip stuffed capsicum in better properly and fry in hot oil.
• Fry till light brown. When ready remove and drain on absorbent tissue.
• Hot and spicy Stuffed Capsicum Pakoda is ready to serve. Serve it with tomato ketch up and green chutney.

How to Make Cheesy Nutty Rolls

By Naiya Sheth : Learn how to make Cheesy Nutty Rolls. Yes, another cheesy and crunchy recipe for starter and snacks. Normally we are making rolls or kababs with the help of boiled potatoes or boiled beans. But here in this homemade recipe of Cheesy Nutty rolls we are going to use cottage cheese and of course lots of nuts. So enjoy the goodness of calcium and nuts with yummy taste. As it is flat and creamy, it is served with yummy kabab chutney and tangy tomato ketch up.

Preparation time - 10 minutes
Cooking time - 10 minutes
Serves - 4 person


Ingredients to make Cheesy Nutty Rolls:  


2 cups paneer - cottage cheese
4 cups fresh bread crumbs
1 tea spoon black pepper powder
1/2 cup chopped roasted peanuts
1/2 cup chopped and roasted cashews
2table spoon chopped coriander leaves
2 table spoon raisins

1/2 cup cheese

Salt to taste
Oil for frying


To serve with:

Kabab Chutney
Tomato ketch up


Method to make Cheesy Nutty Rolls:

• Make fresh paneer at home. 
• Mix paneer, cheese, bread crumbs to gather.
• Add roasted peanuts, cashews and raisins in it.
• Now add salt, pepper powder and coriander leaves and mix well.
• For more spicy rolls chopped green chilies can be used.
• Make equal size rolls from it.
• Heat oil in a pan and dip fry rolls till light brown in color.
• When ready remove from oil and drain on absorbent paper towel.
• Hot and creamy Cheesy Nutty Rolls are ready to serve. Serve it with tomato ketch up and kabab chutney. 

How to Make Corn Idli

By Naiya Sheth : Learn how to make Corn Idli. Surprising recipe for idli. Normally we are making idli from rice and urad dal. Here in this recipe fresh corn and urad dal is used. So, it's an ideal recipe for diabetic patients also. It is good for breakfast and snacks also. It tastes nice with coconut chutney.

Preparation time - 15 minutes
Cooking time - 20 to 25 minutes

Ingredients to make Corn Idli:


500 grams fresh corn
300 grams urad dal
Salt to taste
1 table spoon fruit salt
3 to 4 green chilies finely chopped
1 1/2 table spoon oil
1 tea spoon mustard seeds
8 to 10 curry leaves roughly chopped
1 table spoon curd
Oil for greasing


To serve with:


Coconut chutney

Method to make Corn Idli:

• Wash and soak urad dal for 3 to 4 hours.
• Grate corns and crush them roughly.
• Crush urad dal and mix corn and dal mixture together.
• Add curd and salt, mix well and keep aside for 3 to 4 hours.
• Add sufficient water to steamer and grease idli mold. Heat till water reach to boiling temperature. 
• Heat oil in a pan and add mustard seeds to it, when they crackles add curry leaves and add the mixture to idli better.
• Mix well and add fruit salt. Again mix well and pour the mixture to idli mold.
• Steam till cooked or 20 to 25 minutes.
• When ready remove from mold and serve hot Corn Idli with coconut chutney.

How to Make Tomato Uttapam

Learn how to make Tomato Uttapam. We are use to make veg. uttapam, onion uttapam, tomato uttapam coconut uttapam etc. Here it's a homemade recipe for tangy tomato uttapam. A slight different from normal uttapam. You can say it colored uttapam also. Tangy tomato pure is mixed in uttapam better. It is an ideal recipe for breakfast time so, served with coconut chutney only.

Preparation time - 10 minutes
Cooking time - 15 minutes
Serves - 4 person


Ingredients to make Tomato Uttapam:


Dosa better as needed
1/2 cup tomato pure
Butter as needed
Salt to taste
1 small capsicum finely chopped
1/4 cup chopped coriander leaves
1 small onion finely chopped
3 to 4 green chilies finely chopped


To serve with:


Coconut chutney

Method to make Tomato Uttapam:

• Mix tomato pure in dosa better.
• Add chopped onion, capsicum and coriander leaves.
• Add salt and green chilies and mix well.
• Spread uttapam better over hot non stick griddle - tavi.
• Cook for 2 minutes at medium flame and then turn it.
• Again cook for 2 minutes and spread butter over it.
• Repeat the same for remaining. 
• Hot and tangy Tomato Uttapam is ready to serve. Serve it with coconut chutney.

How to Make Mix veg. Uttapam

Learn how to make Mix veg. Uttapam. It's a very popular south Indian pan cake. Here it's a home made recipe for mix veg. uttapam. It's a great combination of health and taste. It's a low fat recipe. Even you can make it zero oil recipe also. I never use a single drop of oil for making dosa and uttapam. If Dosa better is ready it is very easy and quick to make it at home. If it is served for dinner sambhar and coconut chutney has to be served with it. But in break fast I am serving it with chutney only. 

Preparation time - 10 minutes
Cooking time - 10 minutes
Serves - 4 person 


Ingredients to make Mix veg. Uttapam: 


Dosa better as needed

Salt to taste

1/4 cup finely chopped onion

1/4 cup finely chopped capsicum

1/4 cup finely chopped tomatoes

1/8 cup grated carrot

1/4 cup finely chopped cabbage

3 to 4 green chilies finely chopped

1 tea spoon crushed ginger

1/4 cup coriander leaves

Butter as needed

To serve with:

Sambhar

Coconut chutney

Method to make Mix Veg. Uttapam:

• Make dosa better and keep aside.
• Add half vegetable in better and mix well.
• Add salt, green chilies, ginger paste and chopped coriander leaves and mix well. 
• On a non stick pan spread uttapam better and sprinkle more chopped vegetables over it. 
• Cook for 2 minutes at medium flame. Turn around the uttapam and again cook for 2 minutes. 
• When ready remove from flame and apply some butter and serve with sambhar and coconut chutney.
• Repeat the same for remaining.
• Yummy and healthy mix veg. uttapam is ready to serve.