CHICKEN TIKKA MASALA WITH OVEN GRILLED CHICKEN TIKKA

     When it comes to most popular North Indian Curries, Chicken Tikka Masala tops the list along with Murg Makhani & Kadai Murg. It is one of the most ordered side dishes in an Indian restaurant around the world. A classic Indian type of Curry which found its origin in Britain. Cooking & serving Classic dishes at home is always an art. Getting it perfected with a taste that equals to the ones served in a restaurant was my all-time target when it came to Side dishes like Murg Makhani, Kadai Murg and Chicken Tikka Masala.  Simple nuances to get the flavour, creamy & rich texture along with soft and succulent meat is the secret behind the perfection of such curries.  All the more we can easily customize to suit our palate, make it healthy and equally tasty.
     Authentic Chicken Tikka Masala is usually made with Chicken marinated in Yogurt & a wonderful combination of Spices, skewered and char-grilled in a Tandoor for incredible smoky flavours. For the sake of making this recipe much easier for us to make at home, I have grilled the Chicken Tikka in an Electric Oven while keeping those amazing flavours & texture intact. Boneless Chicken Pieces suits best for the recipe.  Marinating the Chicken pieces helps to keep the meat juicy, tender, soft and succulent.
     When it comes to Chicken Tikka Masala the gravy should be thick and creamy.  The base is prepared with a combination of pureed Onions and Tomatoes along with Spices.  Pureeing the Onions and Tomatoes gives a creamy rich texture & freshly ground spices gives a wonderful aroma to Chicken Tikka Masala.
     The authentic taste of Chicken Tikka Masala sprouts literally from the smoky flavour and the use of fresh ingredients & spices. Chicken Tikkas are basically cooked in a Tandoor before adding them into Chicken Tikka Masala, which gives a smoky flavour to the Curry.  When you alternate the method what you lack in the curry is the smoky flavour. To fake the smoky smell which gives an authentic taste and flavour to the Chicken Tikka Masala, I have given a method below...



Cuisine - North Indian, Pakistani
Course - Side Dish
Difficulty - Medium
Spice Level - Medium
Serves - 6
Author - SM

Preparation Time - 15-20 Minutes
Marination Time - 1 Hour /Overnight
Cooking Time -1 -11/2 Hours


For more CHICKEN Recipes, Click here ...

HOW TO COOK CHICKEN TIKKA MASALA WITH OVEN GRILLED CHICKEN TIKKA

FOR CHICKEN TIKKA :

For detailed recipe on HOW TO MAKE OVEN GRILLED CHICKEN TIKKA, Click here...

OVEN GRILLED CHICKEN TIKKA

INGREDIENTS :

For Chicken Tikka Masala :

Chicken Tikka Pieces - 500 Gms
Onions - 3 Nos.
Tomatoes - 3 Nos.
Ginger- Garlic Paste - 3 Tspns
Coriander Powder - 3 Tspns
Red Chilli Powder  - 2 Tspns
Spice Powder - 2 Tspns
Kasoori Methi - 2 Tbspns
Thick Yogurt (Curd) -  2 Tbspn
Oil - 3 Tbspns
Butter - 3 Tbspns
Salt - To taste
Sugar - 1 Tspn

For Spice Powder :

Fennel Seeds - 1/2 Tspn
Cloves - 6 Nos.
Bay Leaves - 2 Nos.
Cinnamon 1" piece - 2 Nos.
Green Cardamom - 3-4 Pods
Black Cardamom - 1 No.

Soak and Grind :

Almonds/ Cashew nut - 8-10 Nos.
Fresh Cream - 1 Tbspn

To Garnish :

Coriander Leaves - Few
Kasuri Methi - Few Strands
Fresh Cream - 2 Tbpsn (Optional)

METHOD :

• Dry roast the ingredients for the Spice Powder on a low flame until aromatic, except Green Cardamoms (add it while grinding). 
• Grind it into a fine powder.
• Soak Almonds/Cashew nuts in Warm Water for about 20-30 Minutes and grind it into a fine paste along with Fresh Cream.
• Cook Chicken Tikka in an Electric Oven and keep it aside.
• Grind Onions to a paste and puree the Tomatoes.
• Heat Oil and half of the Butter in a pan and saute the ground Onions & Ginger-Garlic paste until fragrant on a low flame.
• Add Tomato puree, Kasoori Methi, Yogurt/Curd and mix well. 
• Leave this on a low flame for few minutes until the raw flavour goes.
• Can add the leftover marinade from the Chicken at this stage.
• Add Red Chilli Powder, freshly ground Spice Powder, Coriander Powder and saute until oil separates from the gravy.
• Add Oven Grilled Chicken Tikkas to the Chicken Tikka Masala and leave it on a low flame for few minutes.
• Pour in the  Almond/Cashew & Fresh Cream Paste to the Chicken Tikka Masala and mix well.
• Leave this on a low flame for about 5-7 minutes.
• Cook until the Chicken Tikka Masala reaches the desired consistency.
• Adjust the consistency of the Curry to your preference.
• Melt the remaining Butter in another pan and pour it over the gravy.
• Garnish Chicken Tikka Masala with finely chopped Coriander Leaves and few strands of Kasuri Methi.
• Serve Chicken Tikka Masala hot.
• Chicken Tikka Masala can be served along with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with Steamed White Rice or Basmati Rice.
• Chicken Tikka Masala pairs well with Naan, Kulcha, Parotta/Roti and Chapatis, especially Maida(All-purpose Flour) Chapatis.

NOTES :

• Boneless Chicken Pieces suits well for the recipe.
• Marinating the chicken pieces for a longer time yields juicy and succulent meat in Chicken Tikka Masala.
• I have not used any food colouring. 
• If preferred can use few drops of reddish-orange food colouring to the Chicken Tikka Masala.
• Can adjust the amount of Red Chilli powder to suit your Spice Level.
• I have used Kashmiri Chilli Powder in the Gravy, which is less spicy and gives a bright red colour to the Chicken Tikka Masala.
• Can grind some Raisins/Dates along with onions for a sweeter taste. If doing so avoid adding sugar.
• If you prefer tanginess in the Curry, add few drops of lemon juice just before serving.
• If you don't have kasuri methi, can substitute it with 1/4 tspn of dry roasted and powdered fenugreek seeds. 

 

A QUICK TIP :

FOR A SMOKY TANDOOR FLAVOUR :

     When Chicken Tikka Masala is ready, make a small bowl shape with an aluminium foil with few Tspns of Oil or Butter and place it on top of the curry(floating).  Heat a Briquette of Charcoal on an open flame till red hot & gently drop the hot charcoal into the aluminium foil bowl and cover it immediately.  Also, cover the dish tightly.  Remove the aluminium foil just before serving and discard it. The curry would be infused with the smoky flavour.

Can try this method while cooking dishes like,
BUTTER CHICKEN/MURG MAKHANI
TANDOORI CHICKEN IN OVEN, 
OVEN GRILLED CHICKEN TIKKA
CHICKEN MANDI, 
KADAI CHICKEN/CHICKEN KARAHI,
CHICKEN TIKKA MASALA,
BIRIYANI etc.,

Ela Ada - A Traditional Kerala Delicacy Wrapped in Banana Leaf

Savour the Flavours of Kerala:Explore More Authentic Kerala Nadan Palaharam Here!

Cuisine - Kerala (India)
Recipe - Snack
Difficulty - Medium
Yields - 10 -15 Ela Ada
Author - SM

Preparation Time - 20 - 30 Minute
Cooking Time - 30 - 45 Minutes.

 

Taste the Flavours of Kerala: Find More Recipes from God’s Own Country – Kerala, here!

KONGU STYLE KADANJA PACHAI PAYARU - MASHED GREEN GRAM

     Rice served with a simple Lentil Curry is always a hit at home.  My husband is an ardent fan of Dhals, Beans & Pulses that anything cooked with these ingredients is devoured silently.  Seeing his contented expression after eating such dishes makes me immensely satisfied & pleased.  He would be happy to eat such dishes daily. Me, on the other hand, is right opposite to this nature and the irony is that even I am asked to add Green Gram/Moong Dhal into my daily diet by my Ayurvedic Physician, but still I always find some excuse to avoid frequenting the dishes.
    These simple mashed Dhal Recipes commonly prepared with Tuvar Dhal, Green Gram, Moong Dhal are perfect for Lunch and goes hand in hand with Rice.  Serve it with a drizzle of Ghee for a wonderful experience.  Mashed Green Gram yields a rich & creamy texture while mixed up with Rice and Ghee, with an added advantage of being nutritious and healthy.  Green Moong Bean & Yellow Moong Dhal can be induced into your daily diet, which is considered to be power packed proteins with loads of medicinal values.
      Summer is especially a period of time where we all try to cool down our body with various methods.  Eating food which cools down your system is one best way to fight the heat.  Green Gram/Moong Dhal is an ingredient which serves best for the purpose.  So try this Coimbatore Style recipe with Green Gram.
      This is a Kongu Style Kandanja Pachai Payaru recipe which I learned from my Maid, Hamsakka.  I have already posted another Kongu style Kadanja Keerai recipe which is also her speciality.  Kadanja Paruppu/Pacha Payar recipes are simple and quick fix recipes. Addition of simple seasonings and Gingelly Oil(Sesame Oil) makes this Kadanja Pacha Payar unique to Kongu Cuisine.


For more Recipes from KONGU CUISINE, Click here...


Cuisine - Kongu Cuisine(South India)
Course - Side Dish
Spice Level - Low
Difficulty - Easy
Serves - 2 -3
Author - SM


Soaking Time - 1 Hour/Overnight
Preparation Time - 5 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO COOK KONGU STYLE KADANJA PACHAI PAYARU - MASHED GREEN GRAM

INGREDIENTS:

Green Moong Bean - 1/2 Cup
Shallots - 7-8 Nos.
Garlic - 2-3 Cloves
Green Chillies - 2 Nos.
Curry Leaves - a Sprig
Cumin Seeds - 1/2 Teaspoon
Gingelly Oil - 1 Tablespoon
Salt - To Taste

METHOD:

• Clean, Wash & Soak Green Moong Bean for about 1 hour.
• Once soaked drain and discard the water.
• Pour in 11/2 Cups of Water to the Green Gram and pressure cook on high flame for 3 Whistles.
• Reduce the flame to low and cook for another 3-4 Whistles.
• Switch off the flame and allow the pressure to release.
• Once cooked, add Salt to the Green Gram and mash it up with a Wooden Churner/Wooden Ladle.
• Meanwhile, heat Gingelly Oil in a Pan.
• Splutter Cumin Seeds on a very low flame.
• Care should be taken not to burn the Cumin Seeds which will alter the taste of the dish.
• Immediately add roughly chopped Shallots, Garlic Cloves, Green Chillies slit into two and Curry Leaves.
• Saute it on a medium flame until Shallots turn translucent.
• Pour in the Mashed Green Gram to the tempering and give a quick stir.
• Mix it thoroughly using a Wooden Churner/ladle until all the ingredients are mashed and well combined.
• Switch off the flame.
• Serve Kongu Style Kadanja Pachai Payaru hot along with steaming hot Rice and a hearty drizzle of Ghee.

For more recipes with BEANS, LENTILS & PULSES, Click here...

NOTES :

• Soaking Green Gram quickens the cooking time.
• Soak it for at least 1 hour.  Can soak it overnight too.
• I have cooked Green Gram in a Pressure Cooker.  Alternatively, it can be cooked in a Saucepan.
• Green Gram should be slightly overcooked for this recipe.
• I have mashed the Green Grams with a Wooden Ladle. Alternatively, it can be ground(give it a quick pulse) in a Mixer/Blender/Food Processor.
• Adjust the number of Green Chillies to suit your spice level.
• Can use any type of Vegetable oil to cook this mashed Green Gram Recipe.

 
     Sweet Moong Bean and Sago Soup is a Cantonese Dessert, a traditional Hong Kong Sweet Soup.  A soup which can be easily masqueraded into a mild dessert.  Sago, Pandan Leaves, Dried Orange Peel and Cinnamon, though optional ingredients, present this Dessert Soup with a wholesome South East Asian touch.  And least to mention the Coconut Milk which makes this Sweet Soup even more flavourful.
     This Sweet Moong Bean and Sago Soup are a classic Chinese TONG SUI (which means, Sweet Soups in Cantonese), a cooling(YIN) dessert.  This kind of mild dessert is usually served at the end of a meal.  They are light, refreshing and all the more nutritious.  This particular Dessert/Soup is considered to be a dessert with cooling nature.  Green Moong Dhal has body cooling properties.  This Dessert is great for summer, perfect to rustle up for taking the edge off this scorching heat. This Moong Bean Soup can be served Warm/Cold. But I personally feel this Dessert Soup tastes delicious when served chilled.

     The basic ingredient necessary for this Moong Bean Soup is just the Green Gram, Water and Rock Sugar to sweeten up the dessert.  But the addition of ingredients like Sago Pearls, Gingko Nuts, Lotus Seeds, Candied Winter Melon adds texture and taste to the dessert.  Pandan Leaves, Cinnamon and Dried Orange Peel add a whole lot of flavour into the Moong Bean Soup. I usually prepared with all the three into the Moong Bean Soup.  If you do not prefer the flavours of Cinnamon and Dried Orange Peel skip it in your recipe. Rock Sugar gives a mild sweetness to the soup making it taste mild and comforting. Sago pearls are flavourless on its own but once you add it into desserts like this, it gives the soup a smoother and more interesting texture. It also enhances the appearance of such Dessert Soups.

For more DESSERTS, Click here...


Cuisine - Cantonese, Southeast Asian
Course - Dessert
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Soaking Time - 3-4 Hours/Overnight
Cooking Time - 30-45 Minutes

SWEET MOONG BEAN & SAGO SOUP WITH COCONUT MILK

INGREDIENTS :

Green Moong Bean - 1/2 Cup
Sago Pearls - 3 Tbspn
Rock Sugar - 1/2 Cup
Pandan Leaves - 2 Nos.
Cinnamon Stick(1" Piece) - 1 No.(Optional)
Dried Orange Peel - 2 Small Pieces (Optional)
Coconut Milk - 11/2 Cups

METHOD :

Cooking the Green Moong Bean :

• Clean, Wash & Soak Green Moong Bean with enough water for at least 3-4 hours/overnight.
• Drain and discard the water used for soaking.
• Add 11/2 Cups of Water to soaked Green Moong Bean along with knotted Pandan Leaves, Cinnamon Stick and Dried Orange Peel. 
• Cook Green Moong Bean in a Pressure cooker for 3 Whistles on a high flame.  
• Lower the flame and cook for another 3-4 whistle.
• Alternatively, Green Moong Bean can be cooked in a Saucepan with enough water.

Cooking Sago Pearls:

• Boil 11/2 Cups of Water in a Saucepan.
• Once the water boils, add 3 Tbspns of Sago Pearls and mix well.
• Bring it to boil again and reduce the flame to medium.
• Cook without cover for 5 Minutes, stirring occasionally.
• Switch off the flame, cover the saucepan, let Sago pearls soak for about 10-15 minutes.
• After soaking for 10 minutes, the Sago Pearls are partially cooked. (semi-translucent with a white spot in the centre).
• Drain and rinse the Sago Pearls with running water until it is cooled.
• If you are adding the Sago Pearls into hot Desserts, can use them right away.
• Rest of the cooking takes place while the Sago Pearls are added into hot desserts.
• If you are using the Sago Pearls in Cold Desserts, It should be fully cooked.
• If so, bring another 1 litre of Water to the boil, add in the Sago Pearls.
• Bring it to boil again and turn off the flame, cover and let it soak for about 8-10 minutes.
• After soaking the Sago Pearls would have turned fully translucent.
• Drain and rinse the fully cooked Sago Pearls with running water.

For Sweet Moong Bean & Sago Soup :

• Once the Green Moong Bean is well cooked, remove the Pandan Leaves, Cinnamon and Dried Orange Peel.
• Add Rock Sugar along with 1/2 a cup of Water and cook on a low flame until Rock Sugar melts.
• Add partially cooked Sago Pearls and give a quick stir.
• Pour in the Coconut Milk and cook on a low flame until it reaches the desired consistency.
• Switch off the flame.
• Serve Sweet Moong Bean & Sago Soup Warm/Chilled.

NOTES :

• If you need a thicker Sweet Moong Bean Soup, slightly mash the Green Moong Beans.
• Adjust the consistency of the Sweet Moong Bean Soup to suit your preference.
• Can also add Gingko Nuts/Lotus Seeds to this Green Moong Bean Soup.
• I have used Rock Sugar in the recipe which yields a mild note of sweetness.
• Can substitute it with preferred sweeteners.
• If you are adding Candied Winter Melon into the Dessert Soup, adjust the amount of Rock Sugar accordingly. 
• Cook Sago Pearls partially/fully depending on when you are adding it into the Dessert Soup.
• Adding Cinnamon Stick and Dried Orange Peel are purely optional.

STIR-FRIED BEAN SPROUTS - TAUGEH GORENG

     Taugeh - Moong Bean Sprout is definitely one of the most commonly used ingredients in South East Asian Cooking. It is widely used in Noodle dishes, you can see these Bean Sprouts/Taugeh lavishly garnished in Mee Goreng Recipes, Fried Bee Hoon(Bihun), Singapore Mee, Char Kuey Teow, Hokkien Mee, etc., or as a simple Stir Fry with Garlic and Chillies, some recipes even go to the extent of adding Dried Fish/Firm Tofu/Scrambled Eggs along with these Bean Sprouts.  Fresh bean Sprouts are rolled into Spring Rolls - the regionally famous Popiah and are used as a garnish for Vietnamese Phở and in numerous Asian Soup Recipes or tossed into Fried Noodle dishes. In Korean Cuisine, the Sprouts are blanched and then seasoned with Sesame Oil, Garlic, Salt and served as Banchan.
      It is one must have ingredient used in the hawker stalls in Malaysia, Singapore, Indonesia, and Thailand. Stir-fried Taugeh is a  common dish that you can find in every economy Rice Stalls, Mamak Shops here in Malaysia. The first time I ate this Taugeh/Sprouted Black Moong Bean Stir fry was at a Mamak Shop. Sprouts these long, awed me though and how they were cooked, retaining the succulence and crunchiness was the nest question.  Then started my trial and error experiments, with few attempts of soggy Taugeh stir-fries, I learned one main technique in South East Asian Cooking, cooking on high heat, briefly.  It fits for ingredients like Asian Greens, Taugeh, Brocolli, Chinese Cabbage, etc.,
     Sprouts, as we all know are power packed with nutrients.  Since childhood, I have seen my mother make Bean Sprouts from Green Moong Bean, Chick Peas, Red Bean, etc., But those sprouts were just-sprouted type.  The kind of Bean sprouts we get in Malaysia are literally long ones, long in the sense they measure upto 1- 11/2 inches in size.  And they are sweet, succulent and has a wonderful crunchy texture if cooked perfectly.  We can also see Bean Sprouts prepared from Black Moong Bean & Soy Bean. they have bigger, droopier heads–which are popular in Korea.
     The best way to eat the freshly sprouted Taugeh is to eat them raw. Cooked Taugeh lose quite a bit of the nutritional values as well as all the enzymes. So the best way is to use it is as a garnish over hot dishes.  I usually stir-in the Taugeh at the final stage while adding it into Singapore Mee/Mee Goreng Recipes. While preparing a Stir-fry cook on a high heat for a brief period of time.  This way Taugeh/bean Sprouts tend to retain their crunchiness, texture and nutritional value.
     Taugeh is considered as a super food that is good for health. Raw Taugeh is full of nutritional value. It contains Vitamins A, C, E, K, and Folate in addition to an assortment of Minerals including Calcium, Magnesium, Phosphorus, Potassium & Manganese
     This recipe is a simple Stir-fry prepared with Taugeh/Moong Bean Sprouts, cooked along with Garlic, Chives, and Bird's-eye Chillies. These wonderful power packed Bean sprouts, take center stage in this quick, flavour filled stir-fry. The addition of just a few ingredients over high heat brings out their sweet succulence.


For more VEGGIES & STIR FRY Recipes, Click here...


Cuisine - Chinese; Southeast Asian
Recipe Type - Stir Fry
Spice Level  - Low
Difficulty - Easy
Serves - 2- 3
Author - SM

Preparation Time - 5 - 10 Minutes
Cooking Time - 5-10 Minutes

 HOW TO COOK STIR-FRIED BEAN SPROUTS - TAUGEH GORENG

STIR-FRIED BEAN SPROUTS - TAUGEH GORENG

INGREDIENTS:

Taugeh(Moong Bean Sprouts) - 2 Cups
Garlic - 2 Cloves
Birds-eye Chillies(Red) - 1 No.(Optional)
Chives/Spring Onions - few
Light Soy Sauce - 1 Tbspn
Salt - To Taste
Sugar - a Pinch.
Peanut Oil - 2 Tbspn.

METHOD:

• Clean, snap-off the tails from Taugeh/Moong Bean Sprouts and rinse it thoroughly.
• Allow it to drain in a Colander.
• Heat Oil in a pan over high flame.
• Add finely chopped Garlic, Bird's-eye Chilly and saute it over a high flame until aromatic(for about 20 seconds).
• Add Taugeh/Moong Bean Sprouts, Light Soy Sauce, Salt and a pinch of Sugar and give a quick stir.
• Cook this on a high flame for a minute.
• Add finely chopped Chives/Spring Onions and cook briefly.
• Immediately switch off the flame.
• Serve Taugeh Goreng/stir-fried Bean Sprouts immediately.

NOTES :

• Cook the ingredients over a high flame for a brief period of time.
• Taugeh/Moong Bean Sprouts should not be overcooked or turn soggy.
• Adding Bird's-eye Chilly is purely optional.
• If you want a less spicy version, add Pepper Powder instead of Chillies.
• I have used Peanut Oil in this recipe, can substitute it with any other vegetable oil of your choice. 

    
     Mooli/Radish Raitha is a common Yogurt based condiment served along with  Parathas/Rotis, Biriyanis/Pulaos etc., Raita means Salad and this recipe has Yogurt(Curd) as a base flavour with finely chopped Radish.  Finely chopped Radish gives a crunchiness along with a mild pungency and sweetness from the vegetable.  When combined with creamy chilled Curd makes this simple dish a wonderful side dish for Chapatis, Roti/Parottas and Parathas or can also be served along with dishes like Biriyanis, Puloas.
     Mooli Raitha or Yogurt/Curd Salad prepared with Radish is a quick fix recipe.  Easy to make, quite comforting and tasty. I learnt this recipe from Winnie Aunty. She artistically chopped the Radish in a typical Kerala Style(Kothi Ariyal).  Radish tends to ooze out the water once chopped.  So slightly squeeze out the extra oozed out water before making this Mooli Raitha, otherwise, the Raitha would turn out to be watery.
     Radish is Fibre rich vegetable, low in calorie. It is good for the liver and soothes the stomach. It also acts as a detoxifier. Radishes also help regulate the absorption of sugars into the bloodstream. Eating Radish in raw form has proven health benefits. Converting it into a Juice or eating raw radish in the form of Raita, helps stabilize blood glucose levels.  Can add into Curries or prepare Sambar with Radish.  Mooli/Radish Paratha is one tasty option to add Radish into your menu.

GUJARATI METHI THEPLA - FENUGREEK LEAVES PARATHA

     Methi Thepla is a Gujarati speciality prepared with Whole Wheat Flour, Gram Flour, Fenugreek Leaves and mild spices.  It is a simple Paratha or Indian Bread with an awesome texture and wonderful aroma.  Methi Leaves are the selling point of this Parathas, they impart a smell unique to itself.  Commonly Besan(Gram Flour), Bajra/Jowar Flour is added while preparing Theplas. Add a bit of Curd/Yogurt to knead the dough which will yield you soft Methi Theplas.  But if you are eating these Theplas later/packing it in your lunch box /while travelling avoid adding Gram Flour which will make the Theplas hard.
     You can always buy fresh Methi Leaves from the street vendors who sell Greens/Spinach.  Among the local varieties of Greens, they always have few bunches of Methi Leaves(Menthiya/Venthiya Keerai).  My Mom makes Puli Kuzhambu with Menthiya/Venthaya Keerai.  She always has a patch of these greens in her vegetable garden. She meticulously dries it up and sends me a supply of Kasuri Methi(Dried-fenugreek Leaves) from home.  The dried leaves impart a smell and a whole lot of box with other goodies will have a unique smell, reminiscence of home and Kasuri Methi combined together. This smell has become so acquainted into my senses that I can even smell it right away.
     I do not get fresh Methi Leaves, where I live.  A few months back when I saw a bunch of Methi Leaves in an Indian shop in Kuala Lumpur, I literally wanted to grab it.  But due to travelling plans, I couldn't take the chance of buying it.  Alas, I had to forgo the chance of making Methi Theplas with fresh methi leaves.  Have to mention here, that my trial growing Fenugreek Leaves turn out to be futile every time I try to sprout it up from Fenugreek Seeds. When my daughter came back home from her recent trip to India, as usual, my mother had sent a fresh batch of Kasuri Methi.  It was long since I wanted to eat these wonderful Methi Theplas, so no second thought immediately got into action and here goes the recipe for Methi Thepla.
     Methi paratha can be made in different ways. I learnt it from my North Indian friend's during my college days.  I like to chop the Methi Leaves and add it while kneading the dough.  Some recipes even call for grinding Methi Leaves into a paste. Can you make Methi Theplas with Kasuri Methi(dried fenugreek leaves)? Innovation is a point of deprivation when you do not get a fresh supply, try your hand with the most equivalent or apt substitute.  Kasuri Methi is nothing but dried Methi Leaves used in various dishes as flavour enhancer/aromatic.  Can just add the dried leaves while kneading the flour.  I soaked the Dried Methi Leaves for about 30-45 Minutes drained it up and then added it into the dough.  But Methi Theplas prepared with fresh Methi Leaves are incomparable, a step ahead of the later in terms of flavour and aroma.
     If you are soaking the Kasuri Methi, drain it well before kneading it along with the flour, otherwise, the dough would be very difficult to handle. Methi Theplas can be eaten with just some Plain Curd,  Curd Raitha or Pickle.  Methi Thepla is usually cooked over the griddle with a drizzle of Oil/Ghee.  The smell of Methi Leaves and Ghee wafts out a pleasant aroma while cooking.

For more INDIAN BREADS, Click here...


Cuisine - North Indian ( Gujarati)
Course - Main Course
Difficulty - Medium
Spice Level - Low
Serves - 4
Yields - 12 - 15 Methi Theplas
Author - SM

Preparation Time - 10-15 Minutes
Leavening Time - 5-8 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO MAKE GUJARATI METHI THEPLA - FENUGREEK LEAVES PARATHA

 

INGREDIENTS :

For the Dough :

Whole Wheat Flour - 2 Cups
Gram Flour(Besan) - 1/2 Cup
Methi Leaves(Fresh Fenugreek Leaves) - 1 Cup
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 11/2 Tspn.
Ajwain Seeds - 1/2 Tspn
Salt - To Taste
Sugar - 1 Tspn (Optional)
Curd/Yogurt - 1/2 Cup
Oil - 3 Tspns(for Dough)
Water - as Required

To Cook :

Ghee/Oil - 4-5 Tspns (To Drizzle)

METHOD :

• Clean, Wash and Chop Methi/Fenugreek Leaves.
• In a large bowl, add finely chopped Methi/Fenugreek Leaves and all the dry ingredients mentioned under 'For the dough'. 
• Pour 2 Tspns of Oil to the above ingredients and mix well.
• Make a well at the centre and pour in the Curd/Yogurt.
• Gently mix all the ingredients and knead it into a pliable dough adding little water at a time.
• Finally, add the remaining 1 Tspn of Oil and knead it again for about 2-3 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium sized balls.
• Then roll them out into thin circles.
• Heat a Griddle(Tawa) and cook each Methi Thepla on a medium flame.
• Drizzle 1/4 Tspn of Oil/Ghee over each Methi Thepla and cook until they turn into golden brown colour on both the sides.
• Serve Methi Thepla hot with a bowl of Curd(yogurt), Raitha or Pickle.
•  

NOTES :

• If you are making the Theplas to store and eat later, do not add Gram Flour/Besan to the dough.
• Gram Flour adds a crunch to the Methi Theplas and turns out to be perfect if served immediately.
• Adding Curd/Yogurt while kneading the dough will yield you with soft Methi Theplas.
• You can also use Buttermilk instead of Water to knead the dough.  It will make the Theplas softer.
• If packing these Theplas for travelling avoid adding Curd/Buttermilk and knead the dough with Water. 
• Add very little water as required while kneading the dough.
• If fresh Fenugreek Leaves/Methi Leaves are not available, you can substitute it with Kasuri Methi(Dried Fenugreek Leaves) to make the Methi Thepla. Use 3 Tbspn of Kasuri Methi for every 2 cups of Flour.
  
• Can substitute Red Chilli Powder for Green Chillies.
• Garam Masala/Chat Masala can also be added while kneading the dough.
• Can also smear a blob of butter over hot parathas before serving.

      It's Summer!!!  It proclaims its arrival with wonderful notes of Chirping birds & Buzzing Bees lingering around the Summer Fruit yielding trees to devour the Fruits. Houseflies loitering behind Mangoes & Jackfruit. The air gets heavy with humidity, comes along slight rustling of dry leaves from a mild breeze & evening showers at times. Along with Summer comes School Holidays commonly called Summer Holidays, Regional New Year, the arrival of relatives or some years go around with trips to your relative's homes. Some go ahead with the ritualistic Summer Vacation Plans.
      The emanating heat from the rise of temperature and way far a step ahead comes the Agni-nakshathram to finish off the Season.  The heat makes us all run helter-skelter in search of some source to cool down own body and system.  Our ancestors have had their own way to tackle the seasons, maybe Summer or Winter the food and regime followed by them were so much down to earth. They lived a life so close to nature that their lifestyle was precisely healthy - sticking on to the rule "FOOD AS MEDICINE".
     Beat the heat, beat the heat - a mind voice repeatedly insists, finding a way to soothe the scorching heat. Most of us come up with ritualistic Summer Food and Drinks which helps to cool down and hydrate our body system.  I have tried to comprise some of the best Juices & Smoothies made from Fresh Fruits and Drinks which are suitable to be catered for Summer. The overall idea is to keep your body cool and well hydrated during Summer.

BUTTERMILK

BUTTERMILK

      Buttermilk is a versatile ingredient and is used in various dishes & drinks for its taste & flavour. Buttermilk is one best drink to beat the Summer heat.  The very nature of Buttermilk along with its probiotics soothes your stomach and also helps to cut down the body heat.  Buttermilk otherwise called as Moru/Mor/Majjige in South Indian languages is converted into flavoured drinks in the name of Neer Mor/Sambharam/Masala Majjige/Chaas etc., It is the same drink prepared with diluted Curd/Yogurt or Buttermilk flavoured with regional preferences.


For detailed Recipe on HOW TO MAKE CURD/YOGURT, Click here...

 

NEERAGARAM/PAZHAYA SADHAM/PAZHANKANJI

NEERAGARAM/PAZHAYA SADHAM/PAZHANKANJI

     Pazhankanji/Pazhaya Sadham/Neeragaram all are the names given to a simple but nutritious dish prepared with soaked and fermented left-over Rice - providing us with Nutrition, Health & Strength. It is made by adding few cups of Water to cooked Rice and leaving it aside overnight which facilitates mild fermentation, dramatically changing the flavour, taste and significantly increasing the nutritious value. Adding a Cup of thick Curd/Yogurt & Salt to this humble dish enhances the overall nature, taste & nutrition of the dish.  Simply add some crushed Shallots and Kanthari Mulagu(Bird's-eye Chillies), there you get the flavours of the seasonings along with added health benefits of the ingredients. It is one best drink which will instantly cool your system.  Best for Breakfast or as a drink.

SAMBHARAM/SPICED BUTTERMILK/NEER MORU

SAMBHARAM/SPICED BUTTERMILK/NEER MORU

     Sambharam/Neer Mor/ Masala Majjige /Chaas is one drink traditionally served in an Indian household as a Drink or had along with rice to finish off the meal. Sambharam/Pacha Moru/ Morum Vellam/Nadan Moru - are all colloquial names for Spiced Butter Milk drink in 'GODS OWN COUNTRY - KERALA'.  Yogurt/Curd is churned using a Thayir Mathu/beaten finely in a blender along with Green Chillies, Ginger, Curry Leaves & Lemon Leaves. The herbs add an extraordinary flavour to the drink giving an overall refreshing feel and instantly cools down our body.
      It is a common practice in a South Indian household to serve Sambharam/Neer Moru when somebody comes home during hot weather. It is a cool and energizing drink for hot summer days. Sambharam is a famous drink and also an unavoidable part of 'KERALA SADHYA'. It is commonly served at the end of the meal/banquet. It helps you to feel refreshed after a heavy meal and aids digestion too.

LASSI - SWEET PUNJABI LASSI

LASSI - SWEET PUNJABI LASSI

      Lassi - Sweet Punjabi Lassi is a pride of Punjabi Cuisine and a wonderful drink to beat the Summer heat. It is a Curd/Yogurt based Smooth, Creamy and Sweet drink traditionally served in tall Punjabi Glasses or in Matkas(Earthern pots).  The results of a tall glass of cool, creamy and sweet Lassi is so instantaneous that it cools your body system immediately, refreshing and rejuvenating your senses. Lassi -creamy, sweet and slightly sour, sometimes salty, sometimes subtly spiced, this drink is utterly refreshing to the core.  Another advantage of drinking a Sweet Punjabi Lassi is that it happily falls under the category of a dessert masquerading as a drink.

MANGO LASSI

MANGO LASSI

     Yet another refreshing drink for Summer, prepared with ripe Mangoes, Curd/Yogurt and Milk.  With the richness of traditional Lassi comes along the flavour of Summer - Mangoes.  Mango Lassi is a delicious combination of a Milk Shake and a Smoothie with an authentic Indian touch.  Some recipes call for adding a pinch of Cardamom or Saffron to enhance the flavour of the drink.     Mango Lassi is one best way to enjoy the seasonal fruit. Serve it as a refreshing drink to quench your thirst during sweltering Summer days or as a Dessert to wash out the spicy dishes.

BADAM MILK

BADAM MILK

RAGI HEALTH DRINK

RAGI HEALTH DRINK

BARLEY DRINK

BARLEY DRINK

 
     Barley drink is one best homemade drink to keep your body cool and beat the internal heat.  Barley is a cereal grain, white in colour when hulled, a monocotyledon in the shape and colour of a pearl.  So it is commonly called as Barley Pearls. As Barley has high soluble fibre, it helps in reducing Cholesterol and Blood Glucose Level. It is also a powerful Diuretic, which proves beneficial in keeping your body cool and benefits a healthy Kidney function too.  Barley also helps detoxify our body in a natural way.

FRESH FRUIT JUICE/SMOOTHIES

WATERMELON JUICE

WATERMELON JUICE

      Fruits like Watermelons with rich water content are readily available in the market during Summers.  Water-rich fruits hydrate your body and help to cool down your body heat.  Let's have some cool water filled Watermelons to beat the summer heat. How do you like them- a Big Luscious Slice of Watermelon or a Glass of chilled Watermelon Juice?  Both ways it is one of the best ways to quench your thirst without any guilt of added calories.

HONEYDEW MELON SMOOTHIE

HONEYDEW MELON SMOOTHIE

SUNDEW MELON SMOOTHIE

SUNDEW MELON SMOOTHIE

SOURSOP SMOOTHIE

SOURSOP SMOOTHIE

MANGO SMOOTHIE

MANGO SMOOTHIE

APPLE, PEAR, BANANA SMOOTHIE

APPLE PEAR BANANA SMOOTHIE

     Apple, Pear, Banana Smoothie is a wonderful combination of fruits converted into a delicious and refreshing drink. I have sweetened this Smoothie with Dates & Honey. It is an easy smoothie recipe and all the more it is a completely satisfying & delicious drink which suits best to be served for Breakfast.  Smoothies with combinations of Fruits makes it a wonderful drink with notes and flavours from each fruit with combined benefits of all the fruits.  Apple, Pear, Banana Smoothie is a tasty and nutritious way to start your day.

POMEGRANATE JUICE

POMEGRANATE JUICE

     Pomegranates are loaded with nutrients and has innumerable health benefits.  It is a great source of Antioxidants & has a rich source of Vitamin A, C and E.  It is also loaded with Minerals such as Calcium, Phosphorous, Potassium, Iron, Folic Acid, Niacin, Thiamin, Folates and Riboflavin.

ILANEER NANNARI SARBATH

ILANEER NANNARI SARBATH

   Ilaneer Nannari Sarbath is a cool & refreshing combination of Tender Coconut Water, a syrup made from a cooling natured herb Nannari/Sarsaparilla and Lemon, served with Tender Coconut shavings for a more comforting and refreshing feel.  This is a wonderful drink with a perfect combination of taste, flavour, aroma and above all, it cools down your body heat.

GREEN APPLE JUICE WITH HONEY, LEMON & GINGER 

GREEN APPLE JUICE WITH HONEY, LEMON & GINGER

     This is a wonderful and all the more a detoxifying fruit juice prepared with Green Apples along with Ginger and Lemon.  I usually sweeten this drink with honey.  Combined together the ingredients which go into this drink helps boost immunity, aids digestion, increase your energy levels and detoxifies your body. Green Apple Juice helps to get rid of Toxins and harmful elements from your liver, kidney and digestive system. Though this drink might be a simple recipe, it comes with a punch. The flavours combine for a sweet-tart concoction that hits your taste buds with a spicy kick from Ginger.

VIRGIN PINA COLADA

VIRGIN PINA COLADA

     Virgin Piña Colada - A simple mocktail recipe, creamy, refreshing and all the more non-alcoholic.  It's a sip of paradise in every glass which will surely help you dream yourself sitting under a shady palm tree on a beach, relaxing to the monotonous sound of the waves. An absolute sneak-in for a party -  Virgin Pina Colada is so rich and tasty that you won't even miss the alcohol.
     This Virgin Piña Colada is a mocktail recipe & one of the easiest drink you can ever make.  It’s literally a few chunks of Pineapple and cream of Coconut (Coconut Milk), two distinct and uniquely flavoured ingredients when combined together that they complement with each other so perfectly. Throw the ingredients into a blender along with few ice cubes, blend it up into a smooth, rich and creamy drink. The traditional Piña Colada is garnished with either a Pineapple Wedge, a Maraschino Cherry, or both. Follow your whims and fancy to garnish your Piña Colada, add a small paper umbrella to make it look fancier.

TOMATO JUICE

TOMATO JUICE

     Tomato Juice prepared from fresh Tomatoes is a wonderful drink and it is power-packed with nutrition and a wide range of health benefits.  Above all, it cut down your calorie intake and help you create that calorie deficit required to lose weight. Drink Tomato Juice as a beverage or convert it into a wide range of Cocktail.

GRAPE JUICE

GRAPE JUICE

      It’s very easy to make fresh grape juice at home, no peeling, coring, de-seeding, etc., Just blend the grapes with water in a blender, strain the juice and there you go with a wonderfully refreshing Grape Juice. You don't even need fancy Juicers for the purpose, you can get the job done using a simple blender.  Along with loads of health benefits, this homemade Grape Juice is an absolute refreshing drink.

APPLE SMOOTHIE

APPLE SMOOTHIE

     Apple Smoothie is an absolute bliss to taste buds, a delicious way to treat yourself in the morning. is a tasty and nutritious way to start your day.  It will help you feel fuller and all the more it is a guilt-free drink less in Calories. This kids-friendly fresh fruit smoothie recipe is a simple blend of Apple, Dates, Milk, Almond and Honey. This is a quick fix drink, comfortable and refreshing.  The natural sweetness of this fruit serves best to be served as an after-meal fruit and when it is in the form of a dessert or a smoothie it would be more perfect. Apple Smoothie I have used a Red Apple and have sweetened the Smoothie with Dates and Honey.  I usually use Milk in my smoothie recipes, can substitute Milk with Almond Milk/Yogurt too.

CARROT JUICE

CARROT JUICE

     Carrot Juice is an easy recipe which can be blended up within minutes in a mixer/juicer. The best way to consume Carrots is to have them raw.  So Juicing is one best way and you even don't have to worry about losing the nutrients from it.

STRAWBERRY MILK SHAKE

STRAWBERRY MILK SHAKE

     This Strawberry Milkshake tastes like pure Strawberry, with a natural taste not too sweet & not too milky. This Milkshake is loaded with Strawberries and Strawberry Ice Cream to give a creamy, thick & pink coloured treat.

PINEAPPLE JUICE

PINEAPPLE JUICE

     Homemade Pineapple Juice – refreshingly sweet, a bit tangy with just the right amount of tartness made from real fresh pineapples. Easy, simple and loaded with tons of nutrients in every glass. A glass of Pineapple juice is fit enough to serve you with an essential dose of Vitamin C for a day. A delicious tropical delight, which can boost your immunity & also can suppress inflammation.

PANAGAM - TRADITIONAL SOUTH INDIAN REFRESHING DRINK

PANAGAM

     Panagam is a natural coolant and it helps to get our body hydrated. This drink is absolutely not limited to be prepared as a Prasadham.  It is a totally refreshing drink which can be easily made to quench your thirst on a hot day. Almost all the ingredients in Panagam has health benefits which makes this a totally wonderful and refreshing drink suitable for all Seasons.

     So enjoy the Summer by keeping yourself healthy, fit and hydrated.  Beat the Summer heat naturally with the above drinks and juices.