Hari mirchi methiwali

This dish also has dana methi in it which has medicinal value.

                                                                        

Ingredients required

Green chillies  Large size 2 or small size 4

Two tablespoon Dana methi

One teaspoon salt

1/2 teaspoon turmeric powder

1 teaspoon   amchur powder(dry mango powder easily available in Indian grocery store)

a pinch of hing powder

3 tablespoon of oil

Cut the chillies in half inch pieces and in a bowl with 1/4 cup water put chilli pieces and microwave for

one minute.Drain the water this will reduce the hotness of chillies.
With 4tablespoon of water microwave methiseeds for 2 minutes.

In a pan add oil and heat add hing and then chilli pieces and stirr.Add methi salt 'turmeric powder and stirr.
After a minute add amchur powder and stirr.Switch off the flame and cover the dish.It can be served with roti'paratha or rice.This dish stays for three four days even without refrigeration.

Danamethi papad ka saag

Methi/ Fenugreek leaves and seeds of the plant has high medicinal and nutritional value. It's green leaves are supposed to be rich in iron and the dried seeds of methi taken out of pods (called as danamethi) are rich in proteins, vitamin A and C, iron,Calcium and minerals.  It is  good for so many diseases specially for diabetes as it helps in reducing glucose level. When these seeds are taken out bit early before turning to yellow they are green in color and give more aroma. These green methi seeds are available with few grocers only but yellow seeds one can find at any Indian grocery store.

Methi papad ka saag is a dish popular in marwar which is the part of Thar desert.Papad is a very common Indian savoury and is made with flour of variety of pulses like moong ,moth,urad etc.The papad which are used in this recipe are moong papad as the urad papad will make the dish sticky and will not taste good.One can find moong papad in Indian stores .The brands of Ganesh and Lijjat makes moong papad.
Ingredients
4 tablespoons of  methi seeds( Danamethi)
Two moong papad Large size or four smaller ones
1/2 cup plain yogurt
4 tablespoon of oil or ghee
a pinch of asoefatida
1 teaspoon salt
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
In a bowl put methi seeds and half cup water and microwave it for four minutes.
Roast the papad in microwave  and break into pieces of one inch approximately.
Beat the yogurt

In a pan put oil and heat it and add asoefatida Take the pan away from flame now add dry spices
i.e,chilli,turmeri,coriander powder and immediately add beaten yogurt .Now put the pan on flame and stir it and add a cup of warm water.Now add methi and let it boil for three four minutes then add papad pieces
and switch off the flame .Cover it with a lid .Open after three four minutes .It is ready to serve with roti or rice.
Tips:
Quantity of  dry spices can be adjusted to the taste.

laddu (wheat flour laddu) atta laddu

When we talk about sweets the first word we talk is laddu and then peda.Laddus are made with different ingredients.This recipe is about laddus made of wheat flour .the trick in this recipe is to make flour granular which makes the dish so delicious.


Ingredients


Two cups wheat flour


1 1/2 cup powdered sugar


1 1/2 cup ghee


dry fruits like almonds and cashews.


10 pods of cardamom grounded to fine powder.

Converting wheat flour into granular texture:-


In a shallow vessel put wheat flour and add four tablespoons of ghee and rub it with both hands.
Now with lukewarm water knead the flour like the consistency of puris.Now make 15 balls of the dough.Take a ball in your palm and close the palm like fist and you will get a shape with the impression of fingers .This is called muthias in Gujarati and khurma in marwari.Make about 15 khurma this way.Now deep fry these khurma in a frying pan.
When these khurma are cooled then grind them in a grinder to make fine powder.Put this powder in the same pan in which  muthiyas were fried and it has some remaining ghee in it .Roast it in that pan for five minutes .Switch off the flame.When this is cooled then add sugar powder ,pieces of dry fruits ,cardamom powder..Holding small amount of this mixture between both palms try to make a ball out of it.
This way all this mixture will make twenty laddus.If there is difficulty in making laddus then few teaspoons of ghee can be added to the mixture to make this process easy


Laddus can be stored for more than twenty days without refrigeration.

Lonjee

Lonjee

   It is a sweet sour chatney  prepared from raw mango and jaggery  and it can be stored for three four days without refrigeration

Ingredients

1 cup peeled and diced raw mango

1 cup grated jaggery (molasses)

1 tea spoon salt

1/2 teaspoon turmeric powder

1 teaspoon chilli powder

a pinch of asoeftida

1/2 teaspoon of onion seeds (kalonjee)

2 tablespoon of oil

    Put a pan on slow flame and put oil .When it is hot enough then put asoefatida and onion seeds and put diced mango pieces.Stirr and add salt turmeric powder ,chilli powder and salt.stir well and then add half a cup of water and let it cook for two  minutes.Add jaggery and raisins and cashews..When the jaggery melts and the longee starts boiling one can see the change in colour and texture which shows that it has been cooked .Switch off the flame lonjee is ready let it cool and store .It can be preserved for three four days without refrigerator.Can be eaten with paratha or roti.