Fenugreek Chapatti / Methi Chapatti / Venthaiya keerai Chapatti

Fenugreek/ Methi leaves :

Fenugreek is an annual plant that comes under the family Fabaceae. This semi-arid crop is believed to be cultivated worldwide. But the seeds and leaves of Fenugreek are commonly used as a vital ingredient for culinary purpose in India. India is rated as the largest fenugreek producing country in the world. Fenugreek has more nutritional values. It contains Carbohydrates, proteins, phosphorus, calcium, iron and minerals.
It also posses many medicinal values. It is used for reducing cardiovascular risks and cholesterol. It is used for controlling diabetes. It is believed that fenugreek can cure skin inflammations and scars. It also controls hair loss, dandruff and used for conditioning. Methi leaves paste are believed to be used for avoiding pimples.

Nutritional and medicinal values courtesy : Health India.

Now here I'm sharing my mother's recipe using methi leaves.

Fenugreek Chapatti / Methi Chapatti / Venthaiya keerai Chapatti : 

Ingredients :

( For serving two)

Wheat flour - 2 cups
Fenugreek leaves / Kasturi methi - 1/2 cup
Garlic ( peeled and crushed) - 6
Red chili powder - 1 1/2 tsp
Turmeric powder - A pinch
Oil - 4 tsp for making dough + 1 tsp for cooking each Chapatti
Gingelly oil - 4 tsp ( for masala)
Salt to taste

Method :

For masala mix :

First take a bowl, add the red chili powder, salt and turmeric powder. Now take a pan / kadai, add 4 tsp of gingelly oil . Once the oil heat up, add six peeled and crushed garlic to oil and fry for a 2 mins(Remember don't add the chopped garlic/ garlic paste since it may stick to the oil. Just use crushed garlic). Now transfer it immediately to the masala contents(red chili powder, salt & turmeric powder ) and mix it well. Keep it aside.

For Chapatti dough :

Add two cups of wheat flour, 1/2 cup of fenugreek or methi leaves, salt and four tsp of oil to a bowl . Mix it well and make it into a dough.

Note :  If you have bought dried methi in shop, then boil it in warm water for 2 mins before use. If you have bought fresh kasturi methi , finely chop it and use it directly.

Now, make small balls of the dough. Take a ball of dough and roll it into small circles. Now apply the masala mix prepared earlier over it. Now fold it two times and roll it again into Chapatti. Now take a pan / tawa, once it heats up put this chapatti in tawa and add 1 tsp of oil, flip it on to the other side and cook well.

Methi Chapatti is ready. Serve hot with tomato sauce / chutney

Try it and share your feedback's :)

Channa @ Chickpeas Salad/ Kadalai salad

Channa/Chickpeas :

Chickpea is one of the oldest legumes whose origin dates back to 7500 years. It is believed to be originated from the Middle East and it is widely cultivated around the world. The name 'chickpea' is said to be derived from French word 'Chiche'. It is said to be rich in proteins and was proved by some nutritionists and researchers. In India, the two types of Chickpeas are called as 'Desi chickpeas' and 'Kabuli chickpeas'. 

*Desi chickpea - It is a type of chickpea that looks dark brown in color and smaller than Kabuli chickpea.

*Kabuli Chickpea - It is a type of chickpea that looks white-creamy in color and larger than Desi chickpea.

Apart from being rich in proteins, Channa / Chickpeas are also a source of Zinc, Manganese and folate. They are low in fat. Comparing between the Desi (Dark brown) and Kabuli ( white creamy color) Chickpeas, the Desi (Dark brown) chickpeas are rich in fiber . As per some researchers, the Desi chickpeas (Dark brown) are proved to reduce the cholesterol levels. Most importantly the dark brown channa/chickpea(Desi) is used for increasing your hemoglobin level. It is highly recommended for people who has very low hemoglobin level to intake this dark brown Desi channa/chickpeas. I have personally experienced this and it has shown good results. 

Chickpea Salad :

Here we have used Desi chickpeas.
Ingredients :

( for serving two)

Chickpea (soaked and pressure cooked)-  2 cup
Carrot( grated) - 1 1/2 (big)
Onion ( finely chopped)- 1 (big )
Tomato ( finely chopped) - 1 ( big)
Cucumber ( peeled and chopped) - 1
Salt to taste
Chat masala powder - 1 tsp
Pepper powder - 1 tsp
Coriander leaves/ lettuce for garnishing.

Method :

Take a bowl, soak the chickpeas in water overnight. On the next morning, wash the soaked chickpeas, add some water to it so as to the level where the chickpeas gets immersed in water. Cook it for 20 mins or upto 3 to 4 whistles. Once the chickpeas are cooked, let it cool for 5 mins. Then add these chickpeas into a bowl. Then add the finely chopped onions, tomatoes, grated carrot and chopped cucumber to it. Now add the salt, chat masala powder and pepper powder as per your taste. Finally sprinkle some coriander leaves/lettuce.

The same salad can be done using Kabuli (Light creamy color) chickpeas, green gram and with different types of sprouts.

Try it and share your feedback's :)

Wheat appam / Kothumai appam

Wheat  :

Wheat is a cereal grain which is believed to be originated from the Levant region of the east and Ethiopian Highlands. But it is cultivated all around the world and India plays a major role in wheat production and it has high demand in the international market. Wheat grain is a significant ingredient for making biscuits, breads, cookies, pasta, noodles and chapatti's. It is said to be rich in fibers. The wheat grain has enormous nutritional values. It is used for controlling obesity, to improve body metabolism, prevents type 2 diabetes, reduces chronic inflammation and it is said to be used in the treatment of gallstones. Wheat is also said to used for prevent childhood asthma and also protects from coronary diseases.

Nutritional values Source : organicfacts.net


Wheat appam/ Kothumai appam :

We got to know about this recipe from one of my mother's friends mother.


Ingredients :

(For serving two/three)

Wheat flour  -  1 cup
Jaggery        -   1/2 cup
Cardamom   -  4
Oil/ghee  - 1 tsp
Salt to taste

Method :

Take a bowl. Add water to 1/2 cup of jaggery to make a thick consistency and keep it aside. Now take a separate bowl, add 1 cup of wheat flour and salt to it. Now add the jaggery mix to this wheat flour and make it to a thick batter. Then sprinkle some crushed cardamom in the batter. Now take a pan/ tawa, pour this batter to it to make small appams. Add one tsp of oil/ghee over it. Turn both the sides of the appam and cook it until it turns to golden brown (You can also fry these appams in oil). Serve hot.

This dish was prepared by my mother :)

Try it and share your feedback's :) 

Stuffed Capsicum

Capsicum :

        Capsicum is a genus of flowering plants that comes under the family of Solanaceae. It is said cultivated widely all around the world and it is said to be native to America. The cultivation of capsicum has been in practice in America for more than thousands of years. Capsicum is not just used as a food vegetable and spice but also as a medicine. It has variety of names like bell peppers and chili peppers since it matches to the taste of normal peppers. Capsicum has enormous medicinal and nutritious values. The compound capsaicin present in capsicum helps in blocking the transmission of pain from the skin to the spinal cord which helps to cure neuralgia. Capsicum is also good in preventing blood clotting. It is also used for the treatment of various problems like intestinal gas, digestion problems, toothache and fever. One of the main use of capsicum is it is very much good to heart and helps in preventing heart diseases and high cholesterol.

Here I'm sharing a recipe that I saw in a cookery show. I tried it with some modifications. My first try of Stuffed capsicum came out well.

Stuffed Capsicum :                                                                                  

Ingredients :
( For serving two )

Onions ( finely chopped)  -  2 no.s ( big)
Beans ( finely chopped)  -  8 no.s
Carrot ( grated)  -  2 no.s ( big)
Potato ( steamed and smashed)  -  2  no.s
Capsicum  - 2 no.s ( big)
Green chili ( finely chopped)  -  2 no.s
Cumin seeds  - 1 tbsp
Ginger-garlic paste  - 2 tbsp
Turmeric powder  -  A pinch
Red chili powder -  2 tbsp
Coriander powder  - 1/2 tbsp
Cumin powder  -  1/2 tbsp
Garam masala powder  - 1/2 tbsp
Groundnut/peanut powder  -  1 tbsp

For garnishing :

Paneer/ Cheese ( optional )      
Coriander leaves

Method :

First steam some potatoes in pressure cooker, smash it and keep aside. Then take a pan / kadai and add some oil to it. Once the oil becomes heat add cumin seeds to it and allow it to splutter. Then add chopped onions, grated carrots, chopped beans to it and saute it for a while. Now add all the powders ( tumeric powder, red chili powder, garam masala powder, coriander powder, cumin powder) and sprinkle some water to it. Now close the pan / kadai for two mins. Then add smashed potatoes, salt and groundnut / peanut powder at the end and mix it well. The stuffing is ready now.

Now coming to the capsicum part, remove the stem and seeds inside the capsicum so as you can get it like a cup as shown in the picture above. Now take a vessel which is capable enough to insert the capsicums. Now boil some water in that vessel containing these capsicums for 5 mins. Then take it outside and let it cool.

Note : If you want the capsicum to be more crunchy you can avoid putting it in the boil water.

Now apply some oil to the capsicums ( both outside and inside). If you want avoid cholesterol use little oil. Then stuff the masala done previously. Finally grate some paneer / cheese above it. It is optional . Now fry these capsicums in a pan / kadai until the outer green color changes to light brown. Serve hot.


Try it and share your feedback's :)