Tuesday, February 24, 2009

Menthaku Pachadi/ Fenugreek leaves Chutney

Get ready and Proceed:

Oil - 3 tsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Urad dal - 2 tsp
Red Chillies - 10 no.
Hing - a pinch
Turmeric - 1/4 tsp

Heat oil in a deep skillet, fry one by one, once fried keep these in mixie jar, when cool enough grind these into powder.

Garlic - 4 no. flakes
Salt to taste

Add these to above jar and grind.

Menthaku/ Fenugreek Leaves - 4 blocks (frozen packet, read tips) or 1 bunch (fresh, only leaves please, wash them thoroughly)

Tamarind - 1/2 lime size. (add water just enough to immerse, microwave for 1 min, when cool enough, make pulp)

Whole Tomatoes - 2 no. (small size, chopped)
Oil - 2 tsp

Heat oil in the same skillet, add menthaku and fry for 2 mins. Add chopped tomatoes, mix well and fry until it becomes mushy. Cool off a bit and add this to grinded jar along with tamarind juice and grind into smooth paste. Check for seasoning. Remove this to container and refrigerate for at-least 4 hrs before serving.


I have used frozen packet, if you are then keep the frozen menthi blocks in warm water, once it is defrosted squeeze the water out by using tea strainer.

For better results do the chutney at lunch time and serve it in the evening, by making sure the flavors will seep through.

Serve with Rice, Mudda Pappu, Ghee and Yoghurt on side.


Menthaku = Fenugreek leaves

Menthaku = Methi (hindi)

© 2009 by Rajani Rayudu

Tuesday, February 17, 2009

Cauliflower Paratha

For Atta Dough:

Atta flour - 2 cups
Rice bran oil - 1 tbsp
Salt - 1 tsp
Water - as needed (normal not heated)

First mix the dry ingredients first and add water little by little until it's forms soft dough like consistency. keep this covered for 30 mins.

For Cauliflower Stuffing:

Cauliflower - 2 cups (take few florets with their stems, wash them, take a grater and hold the stem and grate the flower bit, discard the stem, it is very easy so don't get panicked while grating)

Coriander leaves - 1 tbsp
Salt - 1/2 tsp

Mix these and leave it for at-least 30 mins, after it's finished 30 mins stand by time squeeze the water out from it and keep in the plate, repeat this two times to remove as much water as possible and follow remaining part.

To the above squeezed cauliflower thingi add 1/2 tsp chilli powder, 3/4 tsp garam masala powder, mix well, now our mix is ready for stuffing.

Other things:

Plain flour for dusting
Rice bran oil or Ghee - as needed


1) From Atta dough, take golf sized balls and roll into soft balls. Do this until you finish off the dough. Now carefully take each ball and with the help of plain flour roll each into round thin shape by using roll pin. Do this to all of them.

2) Now hold the circle on the bench and spread 3 tspns of stuffing mix all around leaving 1 inch around the edges, keep another circle on top, keep your both hands on top of it pat them to remove the air inside, carefully roll into as thin as possible with out tearing, dust them with flour when ever needed. Repeat this step for all of them.

3) Heat a tawa on medium heat, once heated put the stuffed circle on top of it and cook until small bubbles appear on top. Turn over and cook until small bubbles appear underneath.

Spread some Ghee or Rice bran oil on top of it, turn over, keep the flame to high and press with spatula to get brown spots underneath. Smear some ghee or oil on top of it and turn again to get brown spots. Keep them covered in Roti Basket.

Repeat this to all of them and Serve.


Stuffing can be made ahead and refrigerate.

While stuffing inside paratha, sprinkle some finely chopped garlic, to give extra flavor to paratha.

Well you can make atta dough too and do dough balls, keep this in air tight container and store it in fridge not freezer, when you want to roll them, keep outside 30 mins prior and roll them. Stays good atleast for 2 days.

While cooking make sure to keep the temperature as mentioned by turning up and down when ever needed.

If you got left over stuffing, sprinkle these to make uthappam. preheat pan with little bit of oil, add directly idli batter on uthappam pan, sprinkle some of the mixture on top, cover and cook on low heat cook for 5 mins, again put little oil on top and then turn and cover for 3 mins and remove lid cook for 2 mins. and serve


These are good for those unexpected guests or just have it for lunch or dinner or when it rains :-)

Product that I use:

Grainlands Atta Flour (Champion Brand)

My husband's tip:

He smears margarine on top instead of oil or ghee while cooking on point 3. Tastes good too.

© 2009 by Rajani Rayudu

Wednesday, February 04, 2009

Get together Menu

Now check this out, isn't it perfect. Recipes coming soon until then............

Weekend Lunch Hangouts!

Plate Meals:

Biriyani Rice

Malai Kofta

Chilli Chicken

Garlic Naan

For Cold Drinks:

Carrot Cooler

For Cooling Off:

Watermelon Pieces

© 2009 by Rajani Rayudu