Methi parantha

There are lot of variations of methi parantha, I also make it differently every time :)

INGREDIENTS:
wheat flour: 3 cups
Methi: 1 cup (frozen or fresh cleaned, washed and chopped)
Besan (optional): 1 cup
Jeera(optional): 1/2 teaspoon
Ajwain (optional): 1/2 teaspoon
Dhania powder: 1.5 teaspoon.
Chili powder to taste
Salt to taste

METHOD:
Combine all the above ingredients and make soft dough. Roll out thin paranthas and cook them with little oil.

Bharwa Karela

INGREDIENTS:
Karele: 11 in number.
Onion: 3 large onions.
Garlic(optional): 14 cloves, fry and grind.
Saunf: 2 tablespoon.
Turmeric powder: 1 teaspoon.
Dhania powder: 3 teaspoon.
Amchur powder: 4 teaspoons
Chiili powder: as per taste.
Salt as per taste.

METHOD:
Peel karelas, make a slit lenght wise and add little salt inside them. Keep in sun for 4-5 hrs or microwave for 2-3 min. Then boil them in pressure cooker for 1/2 whistle (As soon as the pressure is made switch off the gas). After cooling squeeze each one of them between your hands so that all the water is drained and take out the seeds from inside.
Grind all the masalas (Onion, Garlic, saunf, dhania powder, amchur powder, chilli powder) and fry it in little oil till golden brown (15-20 min).
When masala is cool, stuff it in karelas and tie them with thread. Fry them in little oil on sim flame till golden brown. When they are cool cut the thread out.
I know its too much of work, so I try to make it in bulk or I use same masala with chopped karela. But believe me the taste of bharwa karela is worth all the hard work :)

Matar ki kachauri

After so many days of packing, shifting and unpacking again in the new house, I made matar ki kachauri for dinner yesterday:)

INGREDIENTS:
Peas:2 cups
Onion: 1/2 medium
Garlic: 2-3 pods
Garam masala: 1/2 teaspoon
Dhania powder: 1 teaspoon
Red chilli powder: As required
Salt

Wheat flour
Water to kneed the flour

METHOD:
Grind (onion+garlic) and peas seperatly. Now take oil in kadhai and fry onion + garlic till golden brown. Add peas paste + garam masala + dhania powder + red chilli powder and salt and cook open till the masala becomes dark green and dry.
Kneed the dough with water and little salt. Stuff the peas masala and deep fry them like poori on medium flame.