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