Methi Mathri ( Airfried Recipe)

Methi Mathri

Methi Mathri is one of the popular snack recipe of North India. 

This recipe can be made with whole wheat flour / all purpose flour.

Ingredients:
Whole wheat flour / Atta - 200 gms
Semolina / Sooji - 1 tablespoon
Refined oil - 3 tablespoons
Dried Fenugreek leaves / Kasturi Methi - 1tsp
Pepper powder - 1 tsp
Cumin powder - 1 tsp
Ajwain / Carom seeds - 1/2 tsp
Salt to taste

Method:
# Mix all dry ingredients together.
# Heat 2 tablespoon of oil and pour it in the mixture.
# Mix well, you will get bread crumbs consistently.... sprinkle little water and prepare a stiff dough.
# Roll it, use fork to give impression...so that it doesn't puff up.
# Use a cutter to cut the mathri.
# Preheat your Airfrier @ 180'c for 5 min.
# Place your mathri in Airfrier and fry @ 180'c for 10-12 min. Inbetween brush oil.
Methi Mathri's are ready to serve.
Pl. do try and provide your comments.
Thank you!

Pachai Mochai Pulav ( Avarakalu Pulav)

Pachai Mochai/ Avarakalu Pulav

Pachai Mochai is nothing but Indian Field Beans, which we get in abundance during October - January. We can prepare number of recipe's using pachai mochai such as pulav, upma, sambar, masala gravy, uppittu, etc.
Today I am sharing Pachai Mochai Pulav, which you can prepare as a lunch box special.

Ingredients:
Pachai Mochai / Avarakalu - 1 cup
Basmati rice - 1 cup
Green chillies - 2 nos
Onion - 1 medium size
Ginger - 1/2 inch finely chopped
Mint / Pudina leaves - 7-8 nos
Oil / ghee - 1 tablespoon
Turmeric powder - 1/2 tsp
Coriander Powder - 1 tsp
Clove - 1 or 2 nos
Cinnamon stick - 1/2 inch
Bay leaves - 1or 2 nos
Salt to taste

Method:
# Heat a pressure cooker, add oil or ghee, add clove, cinnamon, bay leaves, chopped ginger, green chillies and saute well.

# Add chopped onion's, and saute until it becomes transparent, add turmeric powder, coriander powder, mint leaves, salt to taste and mix well.

# Add pachai mochai or avarakalu, washed basmati rice, water ( 1:1.5) rice :water.

# Pressure cook for 2 whizles and switch off the stove.

# Allow the pressure to release then open.
# You can give a resting time for 10-15 min then mix well and serve.
Hope you all like it. Pl do try and provide your comments.
Thank you!

Sweet Green Gram Dhal Sundal (Vella Pachai Payaru Sundal)

Sweet Green Gram Dhal Sundal (Vella Pachai Payaru Sundal)

Sweet Green Gram Dhal Sundal is prepared during Navaratri as a offering to Ambal or Goddess. We can prepare this on Wednesday's during  Navaratri specially for Goddess Saraswati (Goddess of knowledge).

Ingredients:
Green Gram Dhal - 1 cup
Jaggery / Vellam - 1/4 cup
Grated coconut - 1/4 cup
Cardoman powder - 1 tsp

Method:
# Soak green gram dhal for 4-5 hrs.
# Pressure cook until it is soft (it should not be mashed).
# Dissolve jaggery well in very little water.
( Filter it)
# Boil the jaggery well and add cooked green gram dhall and mix well. ( In 3-4 min jaggery will be mixed with green gram dhall)
# Add grated coconut, cardoman powder and mix well.
This is ready to serve.
Pl. do try and provide your comments.
Thank you!

Verkadalai Sundal (Peanut Sundal)

Verkadalai Sundal / Peanut Sundal

Verkadalai / Peanut Sundal is a healthy snack which can be served any time. All types of sundals are healthy and simple to prepare, which is offered as neivedeyam to Goddess during Navaratri.

Ingredients:
Peanuts - 1 cup
Grated coconut - 2 tablespoons
Sundal powder - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli - 1 or 2 nos
Mustard - 1 tsp
Urud dhal - 1/2 tsp
Oil - 1/2 tsp
Asafatedia / Hing - 1/2 tsp
Curry leaves few
Salt to taste

Method:
# Soak peanuts for 5-6 hrs.

# Pressure cook peanuts / verkadalai with salt and turmeric until soft. (5-6 whizles)

# Heat a pan add oil, let mustard crackle, add urud dhall, curry leaves.

# Add boiled peanuts, grated coconut, asafatedia, sundal powder and mix well.

Ready to serve.
Pl. do try and provide your comments.
Thank you!