Methi Paratha

Methi/Fenugreek leaves is widely used in many ways in Indian cuisine like paratha, rice, side dish, salads etc.. I will explain here the procedure for preparing the methi paratha which is commonly served as  breakfast dish in northern India.

There are 2 ways where we can prepare Methi paratha.

1)  By frying the methi first like we prepare sabzi and then add it to the wheat flour.

2)   By just chopping the methi leaves and adding to wheat flour and the rest of the procedure is same as for thalipeeth that I have already explained in this blog.

I will explain you the steps here as per point number 1

Thalipeeth

This is the most famous recipe that is prepared during Nagar Panchami festival in Uttara Karnataka and Maharashtra.

Kothimbir Mutka / Vadi

Coriander is called as Kothimbir in Marathi. Coriander can also be used to prepare recipes other than for garnishing. Coriander is said to be good for cleaning skin disorders and mouth ulcers.
     Kothimbir vadi /mutka is the most healthiest recipe that can be prepared out of coriander, it’s typical snacks of Maharashtra. This recipe was taught to me by my sister when I had been to my native for the holidays. She lives in core Maharashtra region (Nasik) and knows lot about cooking, I still have to learn many more things from her

 

Shenga Undi

Shenga Unde:

This is the most simplest way of preparing something which will make your tummy full when ever you are fasting.. :)

Steps:
1. Take 2 cups of groundnuts, roast them on a medium flame until brown and remove the outer cover.
2. Take a cup of jaggery and add it to the groundnuts.
3. Grind both of them to a fine paste so that the mixture becomes sticky, make small size laddoos.