Fenugreek or methi is supposed to have anti-diabetic effects on human body. According to wiki – ‘ Several human intervention trials demonstrated that the antidiabetic effects of fenugreek seeds ameliorate most metabolic symptoms associated with type-1 and type-2 diabetes in both humans and relevant animal models by reducing serum glucose and improving glucose tolerance ‘. I like to try new dishes with both methi seeds and leaves. I saw this recipe on a cooking show few days back. I am also trying to minimize the usage of rice in our diet. So these days we try to eat more chapatis and parathas. These parathas made a wholesome and tasty meal.
Ingredients: 1/2 cup moong dal 1/2 cup chopped fenugreek(methi) leaves 1/2 tea spn pepper powder 1 tea spn cumin seeds 2 cups (approx, use what is needed to make a dough) wheat flour Ghee Salt
Method: Cook moong dal in pressure cooker with just enough water till it is soft. Mix cooked dal, chopped methi leaves, cumin seeds, pepper powder and salt. Add enough wheat flour to make a soft dough. Knead it very well. Take small balls of the dough and roll into parathas. Roast them on both sides on a hot tava. Serve hot.
Serves : 2-3 Preparation time : 30mins
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We have become big fans of Sweet tomatoes which is a soup-salad buffet restaurant. We visited it for the first time many years ago and at that time we were not very impressed. We became regular customers here after Ishaan was about 1 year old. This soon became the only restaurant where Ishaan would sit and eat!. V loves the salads and muffins, I love everything they serve – from salads to soups to bread. They keep changing their soup menu often. There was a time when we visited this restaurant every week.
During one such visits, we tasted Asian Ginger broth – very tasty and soothing, having a great ginger taste. We became instant fans. Then we started watching their menus carefully to figure out when this soup was on the menu!. The next step was to make this at home. Just an easy google search landed me on this page with the recipe . If you know me, you also know that I like to make things from scratch. So instead of vegetarian base mentioned in the recipe, I wanted to make it with a vegetarian stock prepared from scratch – that way I could control the quality and taste of broth. I took help from this recipe to make the stock . This soup tastes so great and is very very soothing. Give it a try.
Ingredients for vegetable stock: 3 cups celery 3 cups carrot 2 cups onion 2 bay leaves 1 tea spn black peppers 1 tbl spn chopped fresh ginger 1 tbl spn chopped garlic 8 cups water Salt
Method: Mix all the ingredients in a big bowl and bring it to boil. When it starts boiling, turn down the heat to medium for about 45mins to 1 hr till the broth gets all the flavors. Make sure the vegetables don’t get mashed up. Sieve it to remove all the vegetables. Save the water.
For Broth: Vegetable stock 1 tbl spn corn starch 2 tea spn ginger pieces 1 tea spn garlic pieces Oil
Method: Heat oil and add ginger, garlic and fry for few minutes. Make sure they don’t get browned. Add vegetable stock and bring it to a boil. Mix the corn starch in 2 tbl spn water and add it to stock. Let it boil. Serve hot.
PS: You can serve chopped green onions, sliced mushrooms, grated carrots or wonton strips with the soup. While eating, add these to the soup and enjoy. We like the soup on it’s own, without any toppings.
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