Dec 1, 2016

481: Methi Crackers/ Fenugreek Crackers

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Fenugreek is a spice and a herb that is quite popular in the Indian kitchens. The fenugreek leaves are aromatic, cooling and mild aperient. The leaves are popular for their aromatic and unique flavor. Fenugreek leaves are basically a kind of green leafy vegetables unless you dry them for storage (kasuri methi). The seeds and the leaves are well known for their medicinal uses.

Health Benefits

It cures digestive problems, considered as good appetizer, Very good for Diabetes,Heals mouth ulcers, prevents anemia
Fenugreek Leaves


Multi Grain  flour                 1 cup
All-purpose flour                 2 tablespoon
Chopped fenugreek leaves   ½ cup.
Red chili powder                 ½ teaspoon
Black pepper powder          1/8 teaspoon.
Ajwain                               ¼ teaspoon
Jeera powder                      1/4 teaspoon
Hing                                   2 pinches
 Melted Ghee                      1 teaspoon
Curd                                  1 teaspoon
Salt                                    To taste.
Oil                                    for deep frying                                                 


  • Remove the fenugreek leaves from the stem and wash thoroughly. Chop the leaves coarsely. Microwave it for 5 minutes.
  • Sift the flour, add all above ingredients, fenugreek leaves and salt.
  • Make a stiff dough using water. Keep aside for 30 minutes.
  • Then make even size small balls of the dough. Roll out into disc shape of 5” diameter.
  • Prick the diamond shapes using a fork to prevent them from puffing up.
  • Cut into small diamond shapes. 
  • Heat the oil in a pan, fry the crackers in a slow fire till golden brown on both the sides. Drain on the paper towel.
  • Cool and store in an air-tight container.

For Baking Method

  •  Preheat the oven to 180°C. Place the crackers in a well-greased baking tray.
  • Bake them at 180°c for 5 minutes or until they turn golden brown. Let it cool for some time.
  • Store them in a airtight container.

Nov 16, 2016

480: Channa Masala Powder

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 Chenna masala is a traditional and very popular Punjabi recipe. Channa Masala is a great recipe for vegetarians, because chick peas are rich in protein, fiber and iron. This is  a traditional Indian seasoning for Chenna masala. This spicy powder takes the dish to an extra high level. This masala is very handy and useful in making subzis and dals.  

Ingredients to DRY ROAST

Cumin Seed/ (Jeera)                       1 Tsp.
Coriander seeds/ (Dhania)               1 Tbsp.
Black Pepper corns                          1 Tsp.
Whole Cloves /(Laung)                     ½ Tsp.
Dry Red chilies                                5 No.
Cinnamon /(Dal chini)                      4 sticks -1/2” long
Caraway Seeds/ Shah-Jeera             1 Tbsp.
Star Anise/Chakri Phool                   1 No.
Big Black cardamom/elaichi              2 pods
White Sesame Seeds/Safed Til          1 Tbsp.
Annar dana                                     1 Tsp.

  Ingredients NOT to roast:
Hing/Asofoetida                               1/4 Tsp.
Nutmeg powder                               1/4 Tsp.
Lace/Javetri powder                         1/4 Tsp.
Dry ginger powder                           1/2 tea spoon
Small green cardamom/elaichi          1/2 tea spoon
Rock Salt/Kala Namak                      1/2 Tbsp.

  • Dry roast all ingredients one at a time on Medium heat till you can smell their aroma. Stir constantly.  Cool all the ingredients. 
  • Grind all roasted spices along with all other not to roast ingredients ,grind into smooth powder using mixer/coffee/spice grinder. 
  • Sieve powder masala, cool and store in air tight container..
  • You can use this powder  for  chick peas, Channa Masala is also great on: Vegetables, bread, curry, potatoes and stew.  

Nov 1, 2016

479: Coconut Mint Chutney

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Chutney plays a very multiple role in Indian cuisine. This Mint chutney is cooling and excellent for digestion. It served with Dosa, Idli , Indian fritters and snacks.

Preparation Time: 5 Minutes
Serves:                        3-4 People
 Recipe Category:    Chutneys
 Recipe Cuisine:       South Indian

Grated Fresh Coconut                  ¼ cup
Chopped Mint leaves                    ¼ cup
Green chilies                               3 no.
Grated Ginger                             1 Tablespoon
Chutney dhal                              1 Tablespoon
Lemon juice                                1 Tablespoon
Salt                                            As required

  • Add all ingredients to a blender/ food processor .
  • Grind it to fine paste. Add water if required. The chutney should not be runny but it should not be firm too. It is a kind of dip.
  • Transfer to a storage container or serving dish
  • Do not store this chutney in refrigerator. Consume the chutney within 3-4 hours.
  • Add lime not only for taste but also for coconut to retain its color.
 See My Other Chutneys

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