Methi (Fenugreek) Parathas

Parathas are wholesome lunch/dinner. In my household i serve them atleast 1 once a week and they are a great way to sneak in green leafy veggies to S. S hates eating spinach or methi as a vegetable but parathas are fine with him.

Recipe:

1 bunch of methi leaves cleaned and washed, chopped into fine pieces.

2 cups whole wheat flour

to this I usually add some rice flour too.

Salt to taste

2 tsps oil

water for kneading...add slowly to the mix

2 tsps cumin powder

2 tsps corriander powder

1 tsps red chillil powder

Mix and knead all the ingredients togehter to form a chappati-consistency dough. Cover and let it rest for 30 mins.
Lightly flour the rolling base and roll a lime size dough ball. I usually roll out parathas a little thicker than chappatis just because they taste better that way. Warm up a frying pan, when it is warm enough, transfer the paratha and roast it on both sides. Apply a little oil on the paratha and roast again. This step adds flavor to the dry roasting and the paratha tastes better. Sometimes for duckie, instead of oil I use ghee or butter.
Serve warm with ketchup, yougurt, chutney or just eat plain..like me:)

Easy corn nibblets

As you can see my baby loved these corn nibblets. And they were so easy to make. I used the frozen sweet corn kernels for these. But ofcourse if you have tiome, you can actually remove the kernels yourself. I made these as a snack for my duckie.

Recipe:

1/2 cup frozen sweetcorn kernels

1 tsp olive oil

salt to taste

dash of freshly ground black pepper

1/2 tsp cumin powder....optional

1/2 tsp corriander powder....optional

lemon juice for garnishing

Preparation:

Warm up olive oil in a pot and when hot add sweetcorn kernels to it. Add black pepper, cumin powder and corriander powder to it. Add salt to taste. Stirfry the corn till cooked and serve warm. Squeeze little lemon juice for tangy taste.

You can add many different ingredients to this dish and turn it to salad or snacks.

Enjoy

D