Fenugreek leaves paratha(Methi ka paratha)

Methi Ka Paratha

Ingredients

 1cup fresh methi leaves coarsely chopped

1/2 cup coriander leaves chopped

3 green chilies finely chopped

2 tbsp ginger garlic paste

1/2 tsp turmeric powder

1tsp fennel seeds coarsely pounded

1tsp cumin seeds coarsely pounded

1 tbsp oil

2 cups of whole wheat flour

salt to taste

1/2 cup butter milk

water for making the dough

Method

• mix 1/2 tsp salt in chopped methi,coriander leaves, chopped green chilies and ginger garlic paste.
• In a mixing bowl mix wheat flour,salt,turmeric powder fennel seeds and cumin seeds  powder.
• mix very well flour and methi leaves mixture.
• add butter milk little by little and knead the flour add water till it binds properly.
• add oil and knead a little more to make smooth dough.
• cover it and let it rest for 15 minutes.
• divide the dough in 6 small size balls.
• roll each ball like thick roti.
• place it on hot tava(griddle)and roast it on both sides.
• put some clarified butter or ghee while flipping.
• serve them with curd,pickle or any chutney.

Sweet potato kheer

Ingredients

1.    250 g sweet potatoes grated

2.    1 liter milk

3.    1tsp ghee

4.    200 g sugar or to taste

5.    ½ cup dry fruits(almonds, cashew nuts ,pistachios, raisins)

6.    2 tbsp grated coconut

7.    ½ tsp cardamom powder

8.    1tbsp kewara water with saffron

Method

·       Wash, peel and grate sweet potatoes.

·       Heat a saucepan add ghee and 2cardamom seeds then add grated sweet potatoes stir well and cook 1 minute until  sweet potatoes become translucent.

·       Add hot milk, stir and bring to boil, lower the heat and let it simmer for 20-30 minutes.

·       Add sugar, dry fruits, coconut flacks and cardamom powder.

·       When kheer becomes of desired consistency remove from stove.

·       Add kewara water and saffron( dissolve in little warm milk)

·       Serve hot or cold of your choice.