August 07, 2008


I sat online to look for recipes with methi leaves.I came across Methi Matar Paratha.To tell the truth I am really bad in making chappatis.But still wanted to try.So I followed the recipe and made these parathas.It came out really well.Trust me anyone who is not good in making chapattis can make this.My husband really liked it.( Surprising!! he usually thinks my chapattis end up like rubber)


1 cup Matar(green peas)
1 inch Ginger
2 cloves Garlic
5 Green chilies
2 cups fresh methi leaves,finely chopped
1/2 cup coriander leaves,finely chopped
1 tbsp oil
4 cups wheat flour
1/4 tsp kasuri methi
1 tsp jeera powder
salt to taste

1.Boil the green peas in hot water for 3 mins so that its cooked.
2.Blend the cooked matar,ginger,garlic,green chilies and salt together
3. In a mixing bowl add the chopped methi leaves , coriander leaves and the matar mix .
4.Add the flour and sprinkle water if needed.
5.Finally add kasuri methi,jeera powder and oil to the dough.Roll the parathas as thin as possible and roast it on both sides smearing some oil or ghee.Use some wheat flour while making the parathas because this dough will be little sticky.
6.Can be had with pickle or curd.

August 05, 2008


1 lb rice noodles
1/2 onion,cut lengthwise
6 oz mushroom,chopped and stemmed
4 oz tofu,fried and cut
3 scallions,thinly sliced
1/2 cup cilantro,thinly sliced
3 tablespoon peanuts(optional)
1 lime,cut into wedges

5 cups water(can replace with chicken stock too)
1 turnips,halved
2 bay leaves
2 inch ginger,halved
4 medium garlic cloves,halved
10 peppercorns
2 thyme sprigs
2 basil sprigs
2 rosemary sprigs
2 star anise pods
1 cinnamon stick(2 inch)
3 tablespoons soy sauce
2 tablespoons chili flakes

1. Make the broth by heating the water along with the given ingredients. Boil for about 10 minutes Reduce heat and simmer for 20-30 minutes.
2. Soak the noodles for 15 minutes in hot water with salt. Stir occasionally until noodles are pliable. Drain the water
3. Add the cooked mushrooms,noodles to the broth.Before adding to the broth remove all the solids with a strainer.
4. Then add the onions,scallions,cilantro, peanuts and mix it. Peanuts should be chopped roasted and unsalted.
5. Serve it with lime on top.


This recipe was inspired from one of the shows in Food Network.And I have changed some of the ingredient according to my taste.


Tomato Sauce:
3 tablespoons olive oil
1 large yellow onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 tablespoon cayenne pepper
2 roasted red peppers, peeled, seeded and chopped
3 (28-ounce) can crushed tomatoes
3 tablespoons freshly chopped parsley
3 tablespoons freshly chopped basil leaves
1 tablespoon dry oregano
Salt and freshly ground black pepper
1 tablespoon Honey 

5 cups breadcrumbs
Butter, for greasing the dish
3 tablespoons chopped parsley
1 tablespoon dry oregano
1 tablespoon dry thyme
Salt and freshly ground black pepper
5 large eggs, beaten
1 big eggplants cut into 1/2-inch-thick round slices (need about 10 slices)
All-purpose flour, for dredging
Vegetable oil, for frying
Tomato Sauce
1/2 pound fresh mozzarella, thinly sliced
12 ounces grated fontina
3/4 cup grated Parmesan chesse
Fresh basil leaves, torn

For Tomato Sauce:
1.Heat the oil in a large pan. Add the onion and cook until golden brown. Add the garlic ,red pepper and cayenne pepper and cook for 1 minute.
2.Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Make it into a puree using a blender.
3.Return the mixture back to the pan, add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer and season with honey, if needed.

For the Eggplant:
1.Mix bread crumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper.
2.In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.
3.Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the egg plant to a baking sheet. Repeat with the remaining eggplant.
4.Heat oil in a large pan over medium heat and fry all the eggplant slices, turning once, until golden brown, about 3 minutes per batch.
5.Finally cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the sauce, sliced mozzarella, fontina, Romano cheese and some of the basil. Repeat the layers ending with the sauce. Top with the fresh mozzarella and remaining Romano and bake until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.


For the Quinoa:
1 cup quinoa
2 teaspoons olive oil
2 cloves garlic, minced
1/2 cup dried apricots, coarsely chopped
2 cups water
1/4 teaspoon salt
2/3 cup Lemon Dressing (recipe follows), divided
1 cup cherry tomatoes or grape tomatoes, halved
1 small red onion, chopped
2 cup baby spinach,chopped
1/4 cup sliced almonds, toasted

Lemon dressing:
1/4 cup lemon juice
2 tablespoons nonfat plain yogurt
1 1/2 teaspoons honey
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup extra-virgin olive oil
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste


For the Quinoa

1.Dry roast quinoa in a dry skillet over medium heat, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
2.Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring constantly, until golden, about 1 minute.
3. Add apricots and the quinoa; continue cooking, stirring often, until the quinoa has dried out and turned light golden, 3 to 4 minutes.
4. Add water and salt; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until the quinoa is tender and the liquid is absorbed, 15 to 18 minutes.

5.Transfer the quinoa to a medium bowl and toss with 1/3 cup of the dressing. Let cool for 10 minutes.
6.Just before serving, add tomatoes and onion to the quinoa; toss to coat. Toss spinach with the remaining 1/3 cup dressing in a large bowl. Mound the quinoa salad on the spinach and sprinkle with almonds.

For the lemon dressing

1.Whisk everything in a small bowl until blended.
2.Slowly whisk in oil so that the dressing becomes smooth and emulsified. Season with salt and pepper.