Indian Bread with Fenugreek leaves (Methi ka Parantha)

Dough
2 C whole wheat flour
3/4 C water
1 tsp salt
3 C methi leaves, plucked and chopped

Mix all the ingredients in a large bowl, and knead until bound together.  Let the dough sit for some time, about 15 to 20 minutes.  The moisture in the leaves will loosen it a bit.

Making the Bread
Break off a fistful of the dough, roll it into a ball.  Dust the ball generously with flour.  Roll the ball into a circular shape, no more than 6 inches wide and 1/4 cm thick.  You will need to keep dusting both sides with flour to roll it without sticking.  Meanwhile, heat a flat pan (cast iron preferably, otherwise any crepe or non-stick pan will do).  Turn the flame to medium heat and put the parantha onto the pan.  When small, light brown dots appear on the lower side, flip it.  When small brown dots appear on the lower side, take about 2 teaspoons of oil, and pour them onto the parantha, and then flip it again.  Press thoroughly, and then flip so that both sides are cooked in oil, and light brown in colour.  Eat hot with yogurt and chutney or pickle!

Note: Instead of whole wheat flour, you can use a mixture of 1 1/2 C masa harina (makki ka aata) and 1/2 C whole wheat flour.  Reduce the water by 2 Tbsp.  You can also use gram flour (besan).

Whole Wheat Sweet (Aata ka Ladoo)

Makes 40 ladoos

4 C whole wheat flour
2 C clarified butter (ghee), measure when melted
1/2 C slivered almonds (optional)
2 1/2 C finely granulated sugar or powdered sugar

Add the clarified butter and wheat flour to a wok.  Roast on medium low heat for 30 minutes, stirring every few minutes for even roasting.  Add the almonds, and roast for another 20 to 30 minutes.  The total roasting time should be between 50 and 60 minutes, regardless of whether you add almonds.  Take the mixture off the heat, and let it cool, for at least two hours.  Add the sugar and mix well.  Store as is, or take fistfuls to bind into balls.  You will get about 40 ladoos.

Notes:  The quantity of ghee will have to be reduced to 1 3/4 C if you use whole wheat flour from the Indian store (it is lighter -- the kind used for making chapatis).  2 C ghee works if you use 4 C whole wheat flour such as King Arthur's or a brand from Whole Foods, or use a mix of 2 C whole wheat from the Indian store and 2 C whole wheat from Whole Foods.

Bhatura

Dough (Makes about 12 bhaturas)
2 C unbleached all purpose flour
1 Tbsp oil
1 small boiled potato, mashed
1/2 C warm water
1/8 tsp yeast
2 Tbsp yogurt

Add the yeast to the slightly warm water and keep aside. Mix the flour, oil, and potato thoroughly.  Now add the  yeast and water mixture, and the yogurt.  Mix the dough until it sticks together and forms a ball that does not stick to your hands.  Cover, and keep in a warm location (like a lighted oven) for one to two hours to rise.

Frying
Heat oil in a wok.  Break off pieces of dough and roll each piece into a circle about four inches across.  When the oil is hot, add the bread to the oil, and fry on both sides.  Enjoy with chana, onions marinated in vinegar and a pinch of sugar, and tamarind chutney.

Black Bean Rice

1 cup cooked basmati rice( white or brown)

1/2 cup cooked black beans

1/2 cup red onion diced

1/2 cup diced celery

1/2 cup diced orange bell pepper

1 medium avocado chopped into medium size chunks

1/2 cup cilantro leaves finely chopped

1 teaspoon cumin powder.

1 tablespoon lemon juice.

Salt to taste.

Toss all the ingredients, except cilantro together. Garnish with chopped cilantro and serve. Serve along with chips and salsa for lunch.

Green Moong Sprouts

This is a fairly simple and easy way to make sprouts from green moong.

Soak 1 cup green moong in water. The water does not need to be warmed or heated. Add enough water to cover the moong, so that the water level is at least an inch above the moong in the container. After eight hours hours, drain all but 1/4 cup of water. It is important to leave some water in the bowl to help the moong sprout. Cover and keep aside. Check back after 8 hours, you should begin to see small sprouts emerge. They are ready to eat. If you prefer longer sprouts, let the moong sit in the bowl for another 6-8 hours. Enjoy !

I soak the moong in the morning, drain all but 1/4 cup of water in the night. Let it sit overnight and the sprouts are ready in the morning. If you prefer longer sprouts, they should be ready by evening.

Green Moong Sprouts Salad

1 cup Green moong sprouts
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped orange bell pepper
1/2 cup chopped cucumber
A few sprigs of cilantro to garnish
2 tablespoon fresh lemon juice
Salt and pepper to taste

Toss all the ingredients together and allow the salad to marinate for half and hour. Serve with a slice of toast for breakfast or as a salad to go with the main meal.

This dish is versatile and substitutions can be easily made with tomatoes, avocados, mint and walnuts for garnish.

See this post on how to make green moong sprouts.

Gajar, Gobhi, Shalgam ka Achar (Carrot, Cauliflower, Turnip Pickle)

A winter treat!

400 gm carrots, peeled and chopped into sticks
400 gm cauliflower florets
200 gm turnips, peeled and chopped into disks, 1/4 inch thick
250 gm mustard oil
50 gm finely chopped ginger
100 gm finely chopped onion
25 gm tamarind (dry), soaked in 1/2 C water, and sieved
5 Tbsp mustard seeds, roughly ground
2 Tbsp ground red chili powder
2 1/2 Tbsp ground black pepper
3 Tbsp garam masala
4 Tbsp salt
1 C vinegar
50 gm gud, powdered.

Bring a large pot of water to boil.  Add the carrots, cauliflower, and turnip, and boil for at the most 5 minutes.  Drain, spread in large trays, and dry.  Putting the trays under the fan for a couple of hours should do the trick.

Meanwhile, cook the ginger and onion in the mustard oil, on medium heat, for 15 to 20 minutes.  Now add the ingredients 7 through 13 (not the gud), and mix thoroughly.  Add in the gud last.  When the vegetables are dry, add into the spice mixture, and mix thoroughly.  Put in an airtight glass jar, and let it stand in the bright sun for 3-4 days.  Enjoy!