"Nachani- Atta- Lauki- Methi Parathas (Finger Millet- Wheat- Bottle Gourd- Fenugreek Leaves Roti)” served with a generous spread of Sweet~ Spicy Strawberry Chutney and homemade curds ... remember the Kissan Jam Adv. with the jingle- Ungli ghumake bol ~ where the kid displays a rolled chapati with layer of jam within ... that's it, this one is one step ahead with strawberry chutney spiced and sweetened with jaggery ... lol, I really felt like that kiddo as I relished this one for lunch ... scrumptious, simple No Onion- Garlic- Rice meal ... Yummilicious ..
** Parathas, Roti or leveled bread as referred to recently as we Indian are always aware are excellent to be included frequently into our daily diet. These parathas turn out that much more healthier and nutritious when grated veggies are added to them and children who are reluctant to eat plain roti often end up relishing at least a extra paratha when served it this way. Again, these type of roti really is a complete meal in itself and all it needs to be served it with are simple homemade curds or raita and a dash of pickle. But then many love to relish it with potato bhaji to which is one of the most hit combo with one and all. Well, to each individual his/her own preference of side dishes with parathas.
** These parathas are prepared in combination of two veggies like lauki/ bottle gourd/ gardudde and methi/ fenugreek leaves and it tastes wonderful. As I had prepared it spicy enough I did not prepare any bhaji to serve it along with, though I guess it would have turned that more delightful if I had, but then I was in a hurry and rush about elsewhere and nowadays somehow I turning slow, I guess it happens with advancing age, well that does not stop us, does it ?? Also I have always loved spiced veggie parathas with simple curds and I had prepared this delicious strawberry chutney with which too I wanted to savor the parathas, as sometimes simple food is Bliss.
** Here is my simple recipe for a very delicious "Nachani- Atta- Lauki- Methi Parathas (Finger Millet- Wheat- Bottle Gourd- Fenugreek Leaves Roti)” … My Style, tastes awesome with simple plain curds ....
** For Methi Leaves : Choose fresh green tender methi (fenugreek) leaves always for preparing any dishes. Pick and clean the methi leaves, discarding the stems. We need to add only the leaves for preparing of parathas. Wash well, strain off excess water, and chop them finely. Squeeze out as much water as possible and keep it ready aside. I have used about ¾ to 1 cup of finely chopped methi leaves.
** Note : You can apply a little bit of salt to the methi leaves and rub it all over and leave aside for 10-20 minutes and then squeeze of the water from methi leaves properly, wash and keep this aside ready too. This above step is carried out to remove the bitterness from fresh methi leaves. I personally do not follow salt method as I strongly believe that it should be consumed as it is for its awesome health properties. You may choose any method.
** For Bottle Gourd/ Gardudde/ Lauki : Peel off the outer skin on tender lauki with potato peeler and then grate on a large holed grater and keep it ready aside. I have used about ¾ to 1 cup of the grated lauki for this recipe.
** Add methi (fenugreek) leaves and the lauki along with water of lauki if any has left off while grated and about 2-3 tblsp of water and mix all well together. You will get very sticky dough at this stage. Keep adding little by little wheat flour/ atta and keep binding the dough till you get a smooth but tight dough.
** Cover the dough completely with a slightly wet cloth and keep it aside covered with a tight lid for 20-30 minutes for the dough to settle. Then once again knead the dough and divide into equal portions, the size of a small orange. Dust in wheat flour and roll out into a thick round shaped paratha of about 8 inches in diameter.
** Note : Always allow resting period for kneaded flour for at least 20 minutes before rolling out for preparation of roti/parathas etc. This helps in releasing the gluten content in the wheat and there by not only making it more digestible on consumption but also turns the dough softer and also keeps the roti softer after cooking.
** For Frying the Parathas : Heat an iron tava on high, when hot, lower the heat to medium, wait for a second and then spread some oil/ ghee all round on the tava and gently place the rolled paratha taking care to see that there are no creases. Apply oil/ ghee on the top surface and spread it with the back of the spoon evenly on the placed paratha.
** When Paratha gets cooked on bottom side, ie you will be able to see some bubbles on the top, then flip over the roti with help of flat spatula and cook the top side too till you get brown spotted crispy paratha. Remove and keep it aside. Repeat the procedure with the remaining prepared dough balls, by rolling into paratha and frying them on tava in similar manner.
"Nachani- Atta- Lauki- Methi Parathas (Finger Millet- Wheat- Bottle Gourd- Fenugreek Leaves Roti)” are done and ready to be served. Always serve parathas hot from the tava whenever possible with any side dish of your choice. It always tastes best when served hot from tava with some fresh homemade curds, pickle or simple potato bhaji as side dish, though you may serve with any dish of your choice too.
** These parathas are spicy enough and do not actually need any accompaniment dish as such as goes well with plain curds or raita too and also can be easily carried in lunch box as they are not messy. I served it with plain curds and sweet-spicy strawberry chutney, which is again my own recipe and that which goes very well with roti, parathas, dosas etc.
** If you would look to try out the “Sweet- Spicy Strawberry Chutney” … Please follow the link given below …
** You can also check out the method of preparing curds at home, by following the link given below ….
** Do try out various types of “Roti or Parathas” included in the Blog and enjoy with your family and friends. All you need to do is use the search option for the same and you will find a list of the same. However, for the sake of easy access, I am sharing in a common link below, which can be used too if need be …
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