Kasuri Methi Paratha

When you come home from work, cooking yourself dinner feels like a daunting task. So often, you get a take away or heat up something that’s leftover or eat out, which is fine. However, it is always good to cook because you know your food inside out. You know what has gone in there, it’s fresh, it’s filling. Sometimes you just crave for homemade food and can’t go all out.

This is a quick guide to Kasuri Methi ke parathe. Simple and easy. And like I always say, customise it according to your taste.
Take water in a bowl and heat it. Don’t bring it to boil. Turn off the gas and add a handful of dries fenugreek leaves to it. Let the leaves soften. That should take 15 minutes.

Meanwhile, take two cups of wheat flour. Chop up a green chilli real fine and grate a little ginger. Add this to the flour. You can always add a spoonful of curd if you have it. It’s okay if you don’t. If you’re going to pair the parathas with a chutney or a sauce or pickle, you may not add salt. However if you don’t have any of these, add salt to taste.

Next, drain the water and add the leaves to the flour. We are going to use that water to make a dough. Add water slowly and keep kneading the flour until it’s not too soft neither too hard. Roll the dough into 3-4 balls.

Use a rolling pin to stretch the balls into circles. And you don’t need perfect circles. 

Put a frying pan or tawa over low flame and smear a little ghee on the surface.

Put in the roti that you’ve rolled. Flip it after two minutes and smear some ghee on the surface. Flip it again after two minutes. Let both sides cook properly and there you have something that’s easy and it fills your stomach.

Happy eating!

Baigan Chokha (Mashed eggplant and tomato )

I used three small tomatoes, 2 cloves of garlic, 1 chopped green chilli, and chopped half a medium sized onion
Use a knife to slice through the eggplant, making a cross. Begin slicing at the convex end and do not cut through entirely.

Take a little mustard oil in your hand and smear the inside as well as the outside of the eggplant with it.

Take the garlic pieces and push them into the inside portion of the eggplant like I’ve shown in the picture.

Let the tomatoes and eggplant grill over direct heat for some time. The tomatoes will start getting softer and the thin top layer will loosen up. Keep rotating the tomatoes for even grilling so that you can mash them easily.

The skin of the eggplant will change texture and you need to keep that rotating as well so that it doesn’t burn.

You’ll know the brinjal is ready to be mashed when the upper coat turns a dark brown and starts peeling.

In a bowl add the tomatoes, the eggplant, the chopped onions, chilli, salt to taste and a teaspoon of mustard oil and mash them together.

Pair with sattu paratha or a boring lunch comprising chawal daal.(rice and lentil broth)

Add more tomatoes if you’re looking for a fluid dip. You can take two brinjals and one tomato for a thicker consistency.

Some of my friends add boiled potatoes too. Let me know how you prepare this and if you like it.

One from the childhood

On a hot day, Papa would set us on errands to scavenge lemon,salt,onions,chillies and water from the kitchen and then prepare the cooling beverage with sattu. Sattu is flour prepared from roasted gram. It formed an important part of our food while we were growing up, regardless of it being summer or winter.

It’s November and the chill in the wind is becoming more and more perceptible each day. Today, I wanted to cook myself sattu paratha and sure enough, I did just that.

Sattu paratha, as I’ve seen my grandma, my mother and my dad prepare it, consists of sattu stuffing inside a dough made of wheat flour, which is then cooked on the tawa, with or without oil. 

The best thing about stuffings is the flexibility they provide in customising them according to your palate. Add what you like and remove what you don’t.

The filling should neither be too dry nor runny, so be careful with the water!

For filling I used one small onion chopped, chopped coriander leaves, chopped green chillies and a little grated ginger. Add to that a little mustard oil, salt and some water.

Used around 3 cups wheat flour to prepare dough for 4 parathas. 

Took some dough and made a ball of it. Flattened it on my palm and used my fingers to extend the periphery, pulling outward so that we get a depression in the center.

Stuff as much filling as will comfortably let you roll the ball by a rolling pin.

Use some dry flour on the ball before you use the rolling pin so that the dough doesn’t stick to the pin or the board.

Its entirety upon you. You may not add oil though you might need a chutney of some kind because it will taste a little dry. I used mustard oil though you can use butter or ghee as well.

And thats the basic step by step account that one can modify according to their preference. I team this up with sweet curd. I find that heavenly! You can opt for tomato sauce, pickle anything you like!