METHI CHE ALAN / मेथीचे अळण

METHI CHE ALAN / मेथीचे अळण 

INGREDIENTS

Methi leaves / fenugreek leaves (make sure you just pick the leaves)	3 cups
Garlic cloves sliced	7 – 8 nos
Sour curd / youghurt	½ cup
Besan / chickpea flour	2 tbsp
Green chillies   chopped	2 nos
Dry kashmiri red chillies	3 nos
Salt	T.T.
Oil	1 tbsp + 2 tbsp
Rai / mustard seeds	¼ tsp + ¼ tsp
Heeng / asafoetida	¼ tsp + ¼ tsp
Haldi / turmeric pdr	¼ tsp + ¼ tsp

METHOD:

1.       Pick just the leaves from the methi leaves bunch.

2.       Wash well under running water and allow to drain off the excess moisture.

3.       There is no need to chop or shred the leaves, leave them whole.

4.       Heat 1 tbsp oil, add in rai, haldi, Heeng, when it crackles add in half of the sliced garlic and 2 red chillies. Allow the garlic to brown a little.

5.       Gently drop in the drained leaves along with the green chillies.

6.       Mix and stir them around, cover and simmer.

7.       Allow them to cook. Add in a pinch of salt, it will accelerate the process of removing out moisture from the leaves.

8.       Simultaneously in another bowl, whisk together the curd along with besan and little salt to a smooth lump free consistency.

9.       Add into it 1 cup water and again beat to incorporate it.

10.   When the leaves are cooked, pour this prepared curd mix into the pan.

11.   Stir and allow it all to thicken and come together.

12.   It should be the pourable but saucy consistency.

13.   Check and season with salt if needed.

14.   Now in another pan heat the remaining oil.

15.   To it add the remaining rai, Heeng, haldi, red chilli and garlic.

16.   Allow the garlic to brown.

17.   Pour this tadka over the prepared methi aalan.

18.   Yes you are right, give a double tadka.

19.   Serve immediately with bajri bhakri, along with onion and green chilli.

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BLACK PEPPER MUSHROOMS

BLACK PEPPER MUSHROOMS

INGREDIENTS

Button mushrooms	10 – 12 nos
Garlic finely chopped	1 tbsp
Spring onion bulb sliced + shredded greens	1 + 1
Ginger grated	1 tsp
Green chilli chopped	1 – 2 nos
Soya sauce	1 tbsp + ½ tbsp
Black pepper pdr	1 tsp
Sugar	½ tsp
Salt	T.T.
Vinegar	½ tbsp
Capsicum juliennes	¼ no / 1 tbsp
Cornflour	3 tbsp approx.
Oil	1 tbsp + for deep frying

METHOD:

1.       Heat oil for deep frying in a wide thick bottomed pan.

2.       Make a thick paste of coating consistency using the cornflour, water and season it with salt and pepper. Also add into it ½ tbsp soya sauce. Mix well to make a lump free paste.

3.       Wash the mushrooms well, remove the stems. Drain them.

4.       Dip and coat the mushrooms in the cornflour mix, deep fry on high heat.

5.       Remove immediately, once the moisture from the mushrooms starts to ooze out of the coating the oil will start to splutter. So be quick.

6.       Remove and drain on an absorbent paper, reserve till further use.

7.       Heat 1 tbsp oil from the remaining oil. Add in the sliced onion, ginger and garlic.

8.       Sauté on high heat till they are lightly coloured.

9.       Add into it the green chilli and sauté again for a few seconds.

10.   Add into the pan ¼ cup water and bring to a boil.

11.   Into this add in 1 tbsp soya sauce, salt, sugar, pepper pdr, and vinegar.

12.   Sprinkle in the capsicum.

13.   Now transfer the mushrooms into the pan, mix and coat the mushrooms lightly in the juices.

14.   Thicken with cornflour dissolved in water. You can use the same paste that you used to dip the mushrooms for frying, if it has remained.

15.   Garnish with spring onion greens.

16.   Serve along with Chinese fried rice or noodles.

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NUTELLA STAR BREAD

When I saw this bread for the first time, it was love at first sight. It looks so spectacular that you just get drawn to it.

To top it up, what also draws you is the aroma of freshly baked bread along with cunningly hidden layers of nutella. And the taste, do I really need to tell you about it ........

This recipe is sourced from www.allthecooks.com posted by Chida88. From the original recipe. the quantity here is cut into half, but if you want to make extra, then just double up the measures.

NUTELLA STAR BREAD

INGREDIENTS

Refined flour	225 gms / 1 ¾ cup + 1 tsp
Active dry yeast	1 tsp
Warm milk	4 – 5 tbsp
Sugar	¼  cup less 1 tsp
Butter melted	1 tbsp
Egg (separate the yolk / white)	1 no
Vanilla essence	½ tsp
Salt	A pinch
Nutella spread	4 tbsp approx

METHOD:

1.       Leave the jar of nutella in hot water for it to melt a little and become spreadable.

2.       To the yeast add sugar, milk and sprinkle 1 tsp flour.

3.       Make sure the milk is just warm. Hot milk will kill the yeast and not allow to develop.

4.       Allow it to sit in a warm place approx 10 – 15 min, till the yeast mix starts to froth.

5.       In a plate or a wide based bowl add the flour. Make a well in the centre.

6.       In the well pour in the egg yolk, developed yeast, butter, vanilla essence.

7.       Add milk little at a time and knead to a soft smooth dough.

8.       Cover with a moist warm cloth and leave it to rest in a warm place for around 1 ½ hour / 90 min or till the dough doubles up in size.

9.       Sprinkle salt on a greased surface. Knead or punch back the dough again to remove any excess air. While doing this make sure the salt gets well incorporated into the dough.

10.   Divide the dough into 4 equal sized portions.

11.   Roll out all the dough balls into thin equal sized circles like a chapati. They would be approximately the size of your spread out palm.

12.   Keep one rolled out chapati portion at the base.

13.   Generously spread nutella from the centre, leaving a small edge.

14.   Keep the second and the third chapati and repeat the process applying nutella in between.

15.   Now finally keep the final fourth layer on top.

16.   Make sure you match the edges while you place them one on top if the other.

17.   Now transfer this entire thing on to a greased baking tray.

18.   Keep a glass right in the centre of these layers. Keep it lightly, do not press it down.

19.   From the edge of the glass divide the dough first into 4 quarters.

20.   Then give 4 more cuts dividing these quarters in half.

21.   Finally again divide all these portions in half.

22.   This means that you will be making around 16 cuts starting from the edge of the glass to the edge of the chapati. You can remove the glass now.

23.   Holding the adjacent cut portions in your fingers, twist them both simultaneously in the opposite directions. Try and arrange the edges together to resemble the edge of a petal.

24.   Repeat the same for all the cut portions. By now it will start resembling more like a star or a flower.

25.   Lightly beat the egg white and brush the bread surface with it.

26.   Bake at 180 ° C for approx. 15 min or till the top surface turns a nice golden brown.

27.   Remove and serve warm with tea.

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DOODHI CHYA SHENGOLYA / SAUTEED BOTTLE GOURD ROLLS

DOODHI CHYA SHENGOLYA / SAUTEED BOTTLE GOURD ROLLS

INGREDIENTS

Doodhi / bottle gourd grated	1 cup
Besan / chick pea flour	½ cup
Rice flour	½ cup
Rawa / semolina	¼ cup
Garam masala pdr	½ tsp
Red chilli pdr	1 tsp
Haldi / turmeric pdr	¼ tsp
Salt	T.T.
Oil	3 tbsp + 3 tbsp
Fresh coconut scraped	2 – 3 tbsp
Coriander leaves chopped	3 – 4 sprigs
Jeera / cumin seeds	½ tsp
Til seeds / sesame seeds	1 tbsp
Kadhipatta / curry leaves	1 sprig
Green chillies roughly each cut in  3 – 4 pieces	2 nos

METHOD:

1.       Mix together the doodhi, rawa, rice flour, besan, garam masala pdr, chilli pdr, haldi and salt.

2.       Add into it half of the coriander leaves and 2 – 3 tbsp of oil. When you press the mix in your hands it should form shape.

3.       Sprinkle water little at a time and form a smooth dough.

4.       Divide the dough into 2 – 3 portions. Shape them like a roll or a thick sausage.

5.       Apply a little oil on your hands to do so if it gets a little sticky.

6.       Put these rolls in a steamer and steam them for 10 – 15 min.

7.       Remove and cool. Slice through and cut them into ½ inch slices. Be careful while doing this, they are delicate and can break easily. Even if they do, don't worry, add the crumb to the pan.

8.       Heat 2 – 3 tbsp oil, add in the cumin seeds and til seeds along with the curry leaves and chillies.

9.       When they lightly sizzle add in the sliced rolls.

10.   Sauté the slices till they turn a light brown outside and crisps up a little.

11.   Sprinkle in a little coriander leaves and little coconut. Reserve a little of both for garnish.

12.   Sauté around for half a min.

13.   Serve immediately garnished with scraped coconut and coriander leaves.

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