Methi Chole/Garbanzo with Fenugreek leaves

I made this dish using Garbanzo beans and methi/fenugreek leaves. Very delicious and easy to make which tastes good in combination with rotis. I usually make dal or chole like this recipe using methi leaves. How do you use methi leaves? Share it with me, so that I can try more wonderful new recipes from you all.

Serves 3-4
Cooking and Preparation Time 20-30 mins approx

Ingredients :

Garbanzo Beans/Chole Beans - 1.5 cups soak overnight in sufficient water and next day pressure cook until soft and intact not mashed
Fenugreek/Methi leaves - 1-1.5 cups plucked and cleaned properly
Onion - Red 1 medium very finely chopped
Green chillies - 2 vertically slit
Asafoetida- a pinch
Jeers/Cumin seeds - 1/2 tbsp
Turmeric powder - 1/4 tbsp
Chlli powder -1/2 tbsp
Chole powder - 1 tbsp Any brand( I used MDH)
Tomato - 1 medium chopped
Oil - 2-3 tbsp
Salt to taste
Ginger, Garlic - chopped - 1 tbsp combined
Water - 1 cup
Coriander and lemon wedges for garnishing

Method :

1. Presoak the beans one day before and next day pressure cook them with 3-4 or less whistles until they are soft but still intact in shape.
2. Heat oil in non stick pan, add asafoetida, jeera/cumin, onions, green chillies, turmeric powder and saute till onions change color.
3. Then add, ginger, garlic and saute. On low heat add chilli powder, chole powder and mix well.
4. Immediately add methi leaves and mix well. Then add chopped tomatoes and salt.
5. Cook covered until tomatoes are mushy. Then, add garbanzo beans and mix everything well.
6. Adjust salt, then add water and cook covered on low-med heat for 10-12 mins.
7. Serve hot with rotis and garnish with cilantro and lemon wedges.

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Dondakaya or Tindora Pachadi

Today, I am posting this chutney or pachadi which is a simple yet delicious one using Dondakaya or Tindoras. Those of you who dont like Tindora will be surprised when they taste this chutney, because you wont be able to make out with what vegetable it is made of :D. So, let me start with the recipe then.

Serves 2-3
Cooking and Preparation Time 15-20 mins

Ingredients :

Tindora/Dondakalu - 1/4 lb approx washed properly and each slit vertically into 4 pieces roughly and sprinkle with little salt and keep aside
Tomato - 1 small or 1/2 from big one
Green chillies - as your spice level, I used 2
Coriander seeds - 1/2 tbsp
Urad Dal - 1/2 tbsp
Garlic flake - 1/2
Salt to taste
For tempuring : Urad Dal, Mustard seeds, Dry red chillies, crushed garlic flake(1/2) Oil, few curry leaves
Oil 1-2 tbsp

Method :

1. In a non stick pan, heat oil, add the cut tindora, green chillies, tomato, garlic and cook covered until the tindora is 3/4 cooked and you can cut it with a spoon.
2. Now keep it aside for cooling in a plate.
3. Add a small quantity of oil in the same non stick pan, heat urad dal and corainder seeds until reddish brown and remove them into a grinder chutney jar without the oil.
4. Grind them once, then add the cooled mixture of tindoras and grind together again. Remove the paste into a bowl.
5. Do tempuring and add salt according to your taste. When you add the crushed garlic flake into the tempuring you will get a nice aroma.
6. Serve with dosas, idlies or even dal and rice. You will love for sure.

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Alu Paratha

Its has been few days that I posted something :) and thought this would be a nice recipe to start with. Alu Paratha, I guess needs no introduction. Potatoes itself are loved and liked by many inspite of them being not so healthy. We can indulge in them once in while right :D. So, for new comers out there dont think its very tough to make rotis leave alone Alu Parathas which are stuffed version of rotis with Alu/Potatoes. The recipe here is not the only way Alu Parathas are made. One can mix and match with whatever spices you like.

Always remember, try and try. Practise will make you better and someday definetly perfect. When I started learning how to make rotis they were like many country maps :) instead of being a circle. So, I never let it ruin my passion for cooking and kept on doing them until I am here today. Let me not give a lecture before you run away and get started with the recipe :).

Serves - 2-4
Cooking and Preparation Time - 30 mins approx

Ingredients :

 

Chapati Dough/Wheat Flour - 1.5 cup kneaded with enough water, salt, 1 tbsp and kept aside covered with a cloth
Potatoes - 2 very large or 3 medium boiled with skin on and drain the water and mash the potatoes with no water in it
Coriander - 1/2 cup finely chopped
Green Chillies - 1-2 finely chopped (optional)
Chilli powder - 1/4 tbsp
Chat Masala - 1/4-1/2 tbsp
Cumin and Coriander powder - 1/2 tbsp together or Garam masala any combination
Oil
Lime juice - 2 tbsp optional but I added
Salt to taste

Method :

1. In a bowl place the mashed potatoes, add all the  ingredients below Potatoes except oil.
2. Mix together the potatoes so that all the spices are blended into it nicely.
3. Make small golf sized balls out of the mixture and place them a plate.
4. Now using the dough we made out of wheat flour and roll a roti of small size and place the potato mixture or stuffing ball in the centre of it.
5. Close all the ends and seal it. If necessary remove the excess dough.
6. Put some flour onto it and start rolling it slowly into a thin stuffed roti.
7. Heat tava/non stick pan, put the rolled out roti on it and when you notice that its getting puffed up change the direction and add oil on it. Repeat the same for the other side until you fry it to get a nice roti.
8. Serve hot for breakfast, lunch or even dinner along with any pickle or even raita or plain yogurt.

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