Methi Bhaji

Yesterday I planned to do Chapati for dinner. I was thinking for a simple sidedish for chapati then I remembered that I had some left over Methi leaves in my refrigirator after doing Methi Pulao. I was searching for some new sidedish with Methi. In one of my cookery books I saw this recipe. And it turned out very well. Let me share this with you

Ull Need :

1. Onion - 1/2 Kg
2. Fresh Methi Leaves - 1 cup
3. Oil - 2 Tblsp
4. Ginger garlic paste - 1tsp
5. Dhania powder - 1tsp
6. Jeera Powder -  1/2 tsp
7. Red chilly powder - 1 tsp
8. Salt - as reqd
9. Sugar - 1/2 tsp
10. Coocked Green Peas - 1/2 cup
11. Tomato Paste - 1/4 cup
12. Garam Masala - 1/2 tsp

Method :

1. Peel and grated onion using large eyed grater.
2. Wash and cut Methi leaves. (u can sprinkle some salt here if you do not like the bitter taste of methi , when you are adding squeeze the excess water.)
3. Heat oil in a kadai, add ginger garlic paste and then grated onion.
4. Fry till golden brown and then add dhania, jeera, red chilly, garam masala powder.
5. Saute for few min and add the methi leaves and fry for few min in low flame.
6. Add tomato paste, salt, little sugar and cook till it becomes thick.
7. Serve hot with chapathi or can be used as bread topping also.


Linking this recipe EP-series- Fenugreek and green chilly and Palakkadcooking

Gobi 65 And Gobi Manchurian

I had one big cauliflower in my refrigirator and it was a sunday so I thought Ill make Gobe as snacks. When I made it was lots for us , then i decided to make Gobi manchurian as sidedish for night chapathi Cauliflower is one of my favorite vegetable. I like anything made out of cauliflower. But I do not prefer cauliflower items outside because I doubt if they wash the florets properly as it contains worms in between. So I prerare at home so that ill be confident that its cleaned properly. Now lets do this 2 in 1 dish.

For Gobi65

Ull need :

1. Cauliflower - 1 Big (Cut into smalll florets)
2. Tomato sauce - 1 Tblsp
3. Chilly Sauce - 1 Tblsp
4. Soya sauce - 4 drops
5. Ginger garlic paste - 1 tsp
6. Chilly powder - 1 tsp
7. Cornflour powder - 1 1/2 cup
8. Rice flour - 1/2 Cup
9. Salt
10. Ajinomotto(optional)
11. Oil (for frying)
12. Chat Masala - 1/2 tsp
13. Black salt - 1/2 tsp
14. Spring onions

Method:

1. Mix all the above 10 items and refrigirate for 2 hours
2. Heat oil in a pan and fry the florets till its crisp
3. Strain the oil
4. Sprinkle chat masala and black salt and spring onion and serve
5. Easy tasty snack is ready......

For Gobi Manchurian

Ull need :

1. Gobi 65 (Made as above)
2. Onion - 10 (Cut into thin strands)
3. Capsicum - 1 (Cut into thin strands)
4. Gingier - 1 inch
5. Garlic - 3 cloves
6. Green chilly - 2 (sut into small pieces)
7. Spring onion - cut into small pieces
8. Spring onion leaves - 1 cup (cut into small bits)
9. Chilly sauce - 2tsp
10. Tomato sauce - 2tsp
11. Soya sauce - 4 drops
12. Tomato puree - 1cup(if you need in gravy form)
13. Ajinomotto (optional)
14. Oil - 2 Tblsp

Method :

1. Heat oil in a kadai and add both the Onions and fry well till its golden brown
2. Add Ginger, garlic, green chilly.
3. If you want a gravy state add tomato puree  and fry till raw smell goes.(you can skip this step if you need a dry manchuri)
4. Add capsicum and half of spring onion leaves and cook for 5 min.
5. Now add chilly sauce, tomato sauce and soya sauce
6. When its cooked well add the gobi 65 to this gravy and mix well.
7. Pour it in a serving bowl and sprinkle rest of the spring onion leaves.
8. Yes hotel your manchurian is ready.

Tip :

When you add onion add little salt so that onion will turn brown.
When you do gravy do not add water to the tomato puree until the raw smell of the tomato goes
You can add water after you add the sauce and before adding gobi 65

Aloo Masala

This is a common sidedish which we take with chapathi or poori. We can call it easy and readymade sidedish as mostly we will have Potato and onion @ home. This is ever liking sidedish for my dad. Whenever my mom makes chapathi , immediately my dad will ask her to do Masal. Lets do this easy recipe now.

Serves 4

Ull Need : 

1. Potato - 4 
2. Onion -2
3. Ginger - 1 inch
4. Green chilly - 1 or 2
5. Turmeric powder - 1/2 tsp
6. Chilly Powder - 1 tsp
7. Sambar Powder (or) Sabzi Masala - 2 tsp
8. kasuri methi leaves
9. Coriander leaves
10. Salt

For seasoning :

1. Mustard
2. Bengal Gram Dhall
3. Urud Dhall
4. Jeera
5. Curry Leaves
6. Oil

Method : 

1. Cut Potatoes into half and Boil nicely in Cooker for 4 to 5 whistles.
2. Cut Onions and ginger into small pieces.Slit greeen chillies.
3. In a kadai heat oil and add all seasoning.
4. Add onion and fry well.
5. Release cooker and mash the potatoes.
6. Add this Potatoes to the onion mixture, Now add turmeric Powder and Chilly Powder
7. Mix well and add Sabzi masala / Sambar Powder  (I generally use Everest Sabzi Masala and add to all my sidedishes, It will give a good aroma and enhance the taste of the sabzi)
8. Crush very little Kasuri Methi in between your palms and add to subzi.
9. Add water aas needed and mix well
10. When the sabzi is done add Coriander leaves and serve with Chapathi or Pooris