Methi Paratha (fenugreek leaves) paratha

Ingredients:

Methi (fenugreek leaves) - 1 bunch

Red chilly powder - 2 tsps

Turmeric (haldi) powder - 1/2 tsp

Salt - 1 tsp

Oil

Green chillies -3 nos

Wheat flour - 3 cups

Method:

Cut the methi leaves into fine pieces and wash nicely.

Take a bowl and put the wheat flour methi leaves red chilly powder, haldi powder, salt, green chillies and add water little by little and knead into a dough.

Now after you make the dough, take small balls of the dough and roll it out.

Take a tawa and heat it and put the rolled paratha on it pour some oil around it and when it turns brown, turn it the other side and pour little oil and cook the same way.

Now remove the paratha and put it on a plate and have it hot with either curd or any pickle of your choice.

Kanjeevaram Idli

The very name suggests that may be kanjeevaram idli is quite popular in the temple town of Kanjeevaram. This idli is different from the usual idli. Its quite rich in its ingredients. I make it when guests come or once in a while if we feel like having it. This dish is best prepared at home, because we cannot find the same texture and taste in hotels. I shall now take you through a journey of Kanjeevaram idli preparation.

Ingredients:

Raw rice -1 cup

Urad dhal - 1 cup

Sour curd -1 1/2 cups

Black peppercorns - 1 tblsp

Jeera -1 tblsp

Ghee -(homemade by melting the butter) 2 tblsps

Sesame oil -2 tblsps

Curry leaves - a few

Asafoetida (hing) - a pinch

Salt - as required

Method:

1. Dry grind the raw rice into a coarse powder (rawa).

2.Soak the urad dhal for 1 hour and grind into a smooth paste.

3.Mix the rice rawa and urad dhal batter together.

4.Add black peppercorns, jeera,hing,curry leaves, salt and sour curd.

5.Add ghee and sesame oil and mix well.

6.Now the batter should be mixed thoroughly.

7.Allow the batter to ferment overnight and next day make it.

You can take a whole vessel of your choice pour the batter in it and steam it in the cooker,just as you would bake a cake.

Steam it for about 20-25 minutes approximately and then put off the gas.

Let it remain in the cooker for some time, and when it becomes little cold, cut the cooked idli

crosswise and lengthwise or as you wish into small triangles like a cake.

It will resemble a baked cake when you look at it.

You can have it with the chutney of your choice. (coconut chutney or green coriander chutney)

or the south indian gun powder topped with sesame oil. (this powder is made by roasting urad dal ,red chillies and sesame seeds in a little bit of oil and making a dry powder ) with hing and salt

you can put these ingredients with your palm approximately and dry grind.