Methi Na Ladva/ Ladoo

Methi na ladva is a traditional recipe which is more of a medicine than a sweet. This is typically given to mothers after they deliver a baby. It is also used as a, "cure," for back or joint pains during winter months. These ladvas are generally better consumed during the winter season. Fenugreek seeds contain many minerals and vitamins, which are beneficial for bone health. I learned this specific recipe from my mother. I may make a good ladva, but I still can't beat my mother's homemade methi ladva. She is the best at it! As it is currently winter time, it's time to make methi na ladva! Enjoy and stay warm!

Preparations Time: 30 minutes
Cooking Time: 45 minutes
Servings: 20 ladvas

Ingredients:

• 2 cups wheat flour
• 1 1/2 cups jaggery, finely shredded
• 1/2 cup ghee (for jaggery)
• 2 cups ghee (for flour)
• 3/4 cup gund/ gum, finely ground
• 3/4 cup shredded coconut (dry coconut; topravatki)
• 3/4 cup almond, finely chopped
• 2 tablespoons methi powder (Adjust methi powder according to your taste)
• 4 tablespoons ginger powder
• 3 tablespoons peepramul powder

Directions:

1. In a kadai, add ghee and wheat flour. Roast the flour until it gets fragrant.
2. Add gund powder and stir. Make sure the gund crackles. 
3. Next, add almond, coconut, ginger powder and peepramul powder. Mix well.
4. Turn of the gas and leave the kadai aside. 
5. Take another kadai and, on a medium heat, add ghee and jaggery together. Stir continuously, When the jaggery melts (no lumps), turn off the stove. 
6. Add the melted jaggery into the flour mixture and mix well. Allow it to cool a little bit. Then, add methi powder and mix well.
7. Shape the mixture into round ladoos using your hands. The size of a ladoo is approximately bigger than golf ball, but smaller than a tennis ball. 
8. Allow it to cool and store in an air-tight container.

Dahi Wala Karela/ Bitter gourd

Dahi wala karela, literally translated, is bitter gourd cooked in yogurt. It's very tasty, healthy and easy to make. In our family, we always had karela in stuffed form known as bharvan karela. Sometimes, I also make it in a simple way by just slicing the karela. A few years ago, I came across a recipe at my friend’s home where it is made with the addition of plain yogurt, a few dry nuts, like cashews, and raisins. I gave it a try and to my surprise it was loved by everyone in the family. This recipe is definitely a keeper! Thanks to my friend Hema (from whom I learned) for this recipe. Do try and share your thoughts.

Preparation Time: 40 minutes
Cooking Time: 15 minutes
Servings: 4

Ingredients:

• 4 bitter gourd (cut into round one-inch pieces and steamed)
• 2 tablespoons oil
• 1/2 cup yogurt
• 2 teaspoons coriander powder
• 1 teaspoon red chili powder
• 1 teaspoon amchur/ dry mango powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon salt to mix in karela
• Salt to taste for making vegetable.
• 1 tablespoon gud/ jaggery (optional)
• 1 tablespoon chopped cashews
• 1/2 teaspoon raisins
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• Pinch of hing (asafoetida)
• 1 tablespoon chopped green coriander leaves (for garnish)

Directions:

1. Scrape off the skin and wash the gourd. Chop off the ends and cut into one inch thick roundels.
2. Sprinkle one teaspoon of salt on the karela and mix well. In a pot, add 1/2 cup of water and steam in a pressure cooker for one whistle.
3. When it is cooled, remove the seeds from inside the karela and squeeze out the water.
4. In a pot, heat oil and add mustard seed and cumin seeds. When they start to crackle, add a pinch of hing.
5. Add cashews and raisins. Sauté for a few seconds. Then, add yogurt and all the spices except gud.
6. Stir and mix well. Keep stirring and when the yogurt starts to boil, add steamed karela. Cover and cook for three to four minutes. Then, add gud/ jaggery and cook for another two to three minutes.
7. Transfer into a serving dish.
8. Garnish with chopped green coriander leaves
9. Ready to serve hot with roti.

1. 

Watermelon Rind Vegetable

A vegetable entree made from watermelon rind? Do you get it? Neither did I when my mother-in-law first mentioned it to me. This dish is very common in the Indian state of Rajasthan. My mother-in-law then taught me how to make it and it works well! This sweet and spicy vegetable is proof that watermelon rind may be used to make a tasty dish. So, friends, don’t waste the rinds! This recipe is good for the environment and even better for you. From rind you may also make chutney, pickles, rind preserves and watermelon rind candy. Try this vegetable recipe as a start to this novel option!

Preparation Time: 10 minutes
Cooking Time: 10 to 12 minutes
Servings: 4

Ingredients:

• 4 cups watermelon rind (remove the green skin and cut into 1/2 inch pieces - see Image 1 below)
• 2 tablespoons ghee
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• Pinch of hing/ asafotida 
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon coriander powder
• 1/4 teaspoon jeera powder
• 1/2 teaspoon amchur/ dry mango powder
• 1/4 teaspoon sugar (optional)
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon Garam masala (optional)
• Salt, to taste
• 1 tablespoon chopped green coriander leaves for garnish

Directions:

1.  Melt ghee on a pan at medium heat.
2.  Add cumin seeds and mustard seeds. Once they crackle, add a pinch of hing.
3.  Add pieces of watermelon rinds, salt and mix well. By adding salt now, it will release water from the rind. Cover and cook for five minutes on medium-low heat. Remove the lid.
4.  Add turmeric powder, red chili powder, coriander powder, jeera powder, amchur powder  and sugar (optional, depending on your personal taste). Mix well.
5.  Cover and cook for another five minutes. Once the rind is soft, add garam masala (optional).
6.  Mix well and cook for two minutes. Remove from heat.
7.  Garnish with coriander leaves and serve hot with roti or rice. Enjoy!

Image 1: Watermelon Rind

Image 2: Complete

Whole Wheat Flour Sheera

This tasty and healthy sheera recipe is made from whole wheat flour, ghee and jaggery. You may use sugar, but I like to add jaggery instead to make this sheera more nutritious. A very important task while making this sheera is roasting the wheat flour. If you don't roast it properly the mixture becomes sticky. Sheera makes for a perfect dessert pudding on a cold winter day or holidays parties. The key is to use homemade ghee to get maximum flavor, texture and a smooth consistency. Enjoy the recipe!

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients:

1/2 cup whole wheat flour

4 tablespoons ghee (clarified butter)

8 to 10 almonds, sliced (boil and remove the skin)

1/2 teaspoon green cardamom powder

1/2 cup jaggery, grated

1 cup hot water

Directions:

1. Heat ghee in a kadai/ pan. Add flour and saute on low heat until it turns golden brown. 

2. Add 1 cup of hot water and cook, stirring continuously. Cook until the mixture thickens. 

3. Add grated jaggery and mix well. You should see ghee around the sheera. Add cardamom powder and mix.

4. Garnish with sliced almonds. Sheera is ready and should be served hot!

Doodhi / Lauki/ Gourd Leaves na Patra

Patra made from doodhi leaves are especially tasty and delicious. To make this variation of patra, the procedure is the same as arbi/ colocassia leaves. However, the leaves are much thinner than arbi leaves. You cannot get doodhi leaves from the supermarket. The only way to really get leaves is to grow doodhi in your backyard or garden. In New York, I only get them in summertime, so I make them and freeze so whenever I want to eat, the patra are readily available. Just reheat and enjoy. In India, you may get the leaves from a farm. The Patra  stay fresh in a freezer for about three months. You may also make patra from spinach leaves with an easy swap in recipe! Enjoy!

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

12 doodhi leaves

1 1/2 cups gram/ besan flour

1 teaspoon green chili paste

1 teaspoon red chili powder

2 teaspoons coriander powder

1 teaspoon cumin powder

1/2 teaspoon coarse black pepper

1 teaspoon coarse coriander seeds

1 teaspoon turmeric powder

2 teaspoons sesame seeds

1 tablespoon tamarind pulp

2 tablespoons jaggery, grated

Salt to taste

3 tablespoons oil

1/2 teaspoon hing/asafoetida 

1 teaspoon mustard seeds

Scraped/ shredded fresh coconut for garnish (optional) 

Fresh chopped coriander leaves for garnish (optional)

1/2 teaspoon baking soda

Directions:

1. Place a doodhi leaf with the vein side facing upwards on a clean dry surface and remove the vein using a Sharon knife. Clean the leaf on both sides using a wet mushy cloth. Repeat the procedure with all the leaves.
2. Combine all the ingredients in a bowl: besan, green chili paste, red chili powder, coriander and cumin powder, coarse black pepper and coriander seeds, turmeric powder, baking soda, grated jaggery, tamarind pulp and salt. Add sufficient water and mix into a thick paste. 
3. Apply this paste all over the back side of the leaf. Place another leaf over this with its pointed end opposite the bottom one. Apply the paste over this too.
4. Fold the sides slightly and tightly roll. Repeat the method for the rest of the leaves. Put the rolls on a perforated plate and keep in a steamer. Cover with the lid and steam until cooked.
5. Take the rolls out and let them cool completely. Slice the rolls into 1/2" thick slices and keep aside. 
6. Heat oil in a pan/ kadai and add mustard seeds. When the seeds crackle, add hing and sesame seeds. Then, add patra slices and saute for two minutes.
7. Garnish with coriander leaves and shredded coconut. I personally like patra without coconut and coriander leaves, so I didn't use them in the photos below. 
8. Patra are ready to eat!

Surati Papadi Dhokli with Spinach and Methi Muthiya

I learned this recipe when I was visiting my friend in Surat. Her sister-in-law made it for lunch and I learned the process while observing her. So, whenever I get fresh papadi in New York, I try to make this dish. It is very tasty! Especially in the winter when you get papadi and fresh green garlic to mix together. Without the green garlic it is still yummy, but with it you can't beat the taste of Muthiya Dhokli. It is a winter delight. Try this recipe and enjoy the dish especially in the winter, rainy or snowy days.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

For methi muthiya:

1 cup besan/ gram flour 

1 cup whole wheat flour

1 cup fresh methi/fenugreek leaves, chopped

1/2 cup fresh spinach, chopped

1 teaspoon turmeric powder

1 tablespoon coriander powder

2 teaspoons red chili powder

1 tablespoon green chili paste

1 tablespoon sugar

Salt to taste

2 teaspoons oil to knead a dough

For gravy:

2 cups fresh papadi

1 teaspoon ajwain

Pinch of hing/ asafoetida 

1/2 teaspoon turmeric powder

1 teaspoon dhana-jeera powder

1 teaspoon green chili paste

1/2 teaspoon red chili powder

1/2 teaspoon soda

Salt to taste

1 1/2 tablespoons oil 

1/4 cup fresh coriander leaves, chopped, for garnish

1/2 cup fresh green garlic leaves, chopped, for garnish

6 cups water

Directions:

1. Wash and string the papadi. Keep aside.
2. To prepare the methi-muthiya, in a bowl, add all the ingredients above and mix well. Add water, as required, and knead the dough. (Similar to a paratha consistency.)
3. From the kneaded dough, roll out muthiyas shaped like cylinders. Keep aside. 
4. In a cooking pan/ kadai, heat oil, add ajwain, hing and then add soda. Add papadi. When the papadi is almost cooked, add six cups of water. Add salt, turmeric, red chili powder and dhana-jeera powder. 
5. After the water starts boiling, add all the muthiyas one-by-one and cover the pan. Then, lower the heat and let it cook on low flame for five minutes or until the muthiyas are cooked. 
6. If you need to, add water to adjust the consistency of the gravy at this stage. 
7. Turn of the stove, garnish with fresh coriander leaves and fresh chopped garlic. Serve hot.

Paneer-Potato Frankie

Frankie is a very popular street eat in Mumbai. These vegetarian wraps, stuffed with spiced potatoes and paneer, are good for brunch, lunch or dinner. It is very, "chatpata" and easy to make. There are various ways to make the wraps/ frankie - whatever stuffing you like you may make it with those ingredients. For example, potato-only stuffing, palak paneer, mixed vegetables, schezwan noodle, etc. Here, I am sharing the paneer-potato version. You may make Jain frankies using raw banana instead of potatoes. I hope you all like my recipe!

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Servings: 4 (8 wraps)

Ingredients:

For filling: 

1 1/2 cups paneer (storebought), grated
3 green chilies, chopped
4 potatoes, boiled, peeled and mashed
2 tablespoons lemon juice
1 1/2 teaspoons red chili powder
2 teaspoons cumin powder, roasted
1/2 teaspoon turmeric powder
2 teaspoons dry mango/ amachur powder
1/2 cup fresh coriander leaves, chopped
4 teaspoons frankie/ chaat masala 
Salt to taste
Oil for shallow frying the patties

Dough ingredients:

1 1/2 cups all purpose flour/ maida

1/2 cup wheat flour

Salt to taste

3/4 cup milk

Water as needed

Oil for wrap

Garnishing : 

2 onions

1/2 teaspoon red chili powder

1/2 teaspoon amachur/ mango powder
2 tablespoons fresh coriander leaves, chopped

1/2 teaspoon black salt

Salt to taste

Chutney: 

Green chutney, use as per your taste (check my recipe)

Sweet and sour chutney, use as per your taste  (check my recipe)

Directions:

1. In a bowl, mix both the flours, salt, milk and knead into a soft dough. You may add a little water to make the dough softer. Cover with a damp muslin cloth. Keep aside for at least 1/2 hour. Take a small ball of dough and roll out a circle (similar to roti). It should be thick, not thin. Place it on a hot skillet and roast on both sides. Prepare all the rotis similarly. You may also use store-bought wrap rotis too. 
2. In a bowl, grate the paneer. Then, add mashed potatoes, salt, lemon juice, turmeric powder, red chili powder, roasted cumin powder, mango powder, chopped green chili, fresh chopped coriander leaves, chaat masala and salt to taste, 
3. Mix well and shape the mixture into long-sized patties (see photos). Heat a little oil on a non-stick pan and cook these patties in it. Turn to cook both sides, remove and put onto a plate. 
4. Chop the onions, coriander leaves, add all the spices and mix. 
5. Heat the tawa, apply a little oil and warm the roti lightly until golden brown (see photos).
6. On the roti, spread green chutney and sweet and sour chutney. Place a patty and on top of it, add marinated onions, sprinkle some chaat masala and fold the roti.
7. Enjoy hot with green chutney and sweet and sour chutney on side as well.