Crispy Chapati sticks

Tried and tasted by Nivedita

Hi All,

Two more recipes from leftover food. And again it is prepared with left over Chapatis.. My kids love it.

The best way to use the leftover chapatis and methi parathas.

For Crispy Sweet sticks:

I learnt it after I got married, in my in law's house its very common which is served with morning tea. They call it Khakar. 

Ingredients:

Left over Chapatis - 8 to 10

Sugar powder - 1/8 cup or more

Cardamom powder  a pinch

Oil to fry the chapatis

Method:

Cut the chapatis into desired shape. I prefer long strips.

Keep one big plate ready.

Mix the powdered sugar and cardamom powder.

Heat the oil in a kadai.

Fry the cut chapatis in batches till brown.

Transfer it into the plate and sprinkle the powdered sugar immediately.

allow it to cool and store in a airtight jar.

Now, 

the same way you can make with left over Methi Parathas.

Cut the parathas into desired shape.

Fry in hot oil till golden.

Allow to cool and store in a air tight jar. 

Perfect with evening Tea.

Sending it to veena 's event

Guest Hosting An Event"-Cooking With Left Overs-Kitchen Chronicles

Keep Smiling,

Fenugreek leaves with Yellow moong (ಮೆಂತ್ಯೆ ಬ್ಯಾಳಿ )

Tried and tasted by Nivedita 

Hi All,

I feel very happy always to post North Karnataka food. Its my dream to reach each corner in North Karnataka and explore the old and unknown recipes. I am sure I will do that once my younger one learns to manage herself.

Here is one easy and common food of North Karnataka. Its healthy too. I love to have this with rice, milk and pickle.

Methi leaves or Fenugreek leaves is called and Menthye pallye in Kannada. There are few types in this. One is with long leaves which is little bitter. Another one is round leaves. This is tastier than the other one.

Ingredients :

Methi leaves - 2 bunch

Yellow moong - 1/2 cup

Onion - 1 big chopped

Garlic - 3 to 4 cloves, finely chopped(skip it if you do not like the garlic)

Green Chilly - 2, finely chopped

Tomato - 1 big, cubed

Dry coriander powder - 1 tsp

Turmeric powder  a pinch

Salt to taste

Mustard seeds - 1/2 tsp

Oil - 1 tbsp

Soak Moong in water for half an hour.

Wash methi leaves in salted water. Drain and chop. 

Heat oil in a kadai. Add mustard seeds. When splutter, add onion and garlic. Fry for a minute. Add soaked dal and tomaoto. Fry for few minutes. 

Add the dry ingredients and chopped leaves. Mix properly. Add 1/4 cup of water. Allow it to cook till the moong is tender and the raw smell of methi leaves is gone. Adjust the seasoning. 

Keep on high flame to remove the water. Its ready to eat. Have with chapati or roti. 

I am going to have it with rice.

 Think Spice : Think Fenugreek BY Priya of Mharo Rajasthan's Recipes - Rajasthan A State in Western India

 Sunitha's World page

Keep Smiling,

4 ways to make Methi Paratha (Fenugreek paratha)

Tried and tasted by Nivedita

Hi All,

Methi Paratha is a very common flat bread all over India. Methi is a green leafy vegetable which is available in the whole year. It is a very common breakfast also. Whenever my mother goes for any trip or she has to travel out of station, this paratha is must for her. 

I wanted to be little creative to make these common parathas. Kept on wondering what to do??? But could not get any new idea to make it different. I added the whole grain flour and powdered nuts to make it more healthier.

Coming to the recipe,

Methi leaves - 2 bunches

Wheat flour - 1 cup

Whole grain flour - 1/4 cup

Gram flour - 1/8 cup

Powdered nuts - 1 tbsp (I always keep the almond and cashew nuts powder in the kitchen)

Crushed garlic - 1 tsp (optional)

White pepper powder - 1 tsp 

OR

Red chilly powder - 1 tsp

Salt to taste

Ajwain seeds - 1/2 tsp, crushed

Oil - 1 tbsp

Turmeric powder - a pinch

Water to make the dough

Oil to fry the parathas

There are 3 ways to use methi leaves before adding.
1. Wash and boil the methi leaves. Drain and chop it. 
2. Wash the methi leaves and chop it finely. Fry it with little ghee. 
3. Wash, chop and add directly.
Each method gives different taste. So the choice is yours.

Method :

Take all the ingredients except water,  in a big wide bowl or plate. Keep on adding little water till it becomes soft dough. 

Keep it aside for 15 minutes to half an hour.

Divide the dough  in to big lime size balls. 

Keep tawa or pan to heat.

Take one ball, roll into paratha of desired size. Do not make it very thin or thick. It should be medium to make soft parathas.

Put the paratha on the pan, apply oil and fry for 15 seconds. Turn it and fry the other side. Remove and apply ghee. Store it in a box. 

Repeat with other dough balls.
This quantity makes 6 to 8 parathas.

These parathas stay good for 2 days at least. Best food to take while travelling.

I love to have these parathas with Lime and chilly pickle  or any other pickle. 
To make stuffed methi paratha,
Take the same ingredients and fry in a oil for a minute. Divide it into small balls. 
Stuff it in the chapati atta you have prepared and fry the same way you did for normal paratha.

Sending these parathas to 2 events : 

Announcing Global Kadai - Indian flavoured flatbreads ! by Sandhya of Sandhya's Kitchen

Providing the link back to Cilantro's page as per the rule.

AND

 Think Spice : Think Fenugreek BY Priya of Mharo Rajasthan's Recipes - Rajasthan A State in Western India

 Sunitha's World page

Keep Smiling,