First up, Archana from that wonderful storehouse of veg goodies "Archana's Kitchen" thought that I was deserving of the "Nice Matters" award! The award was meant for "good blog friends and those who inspire good feelings and inspiration. It is also for those who have a positive influence on our blogging world."
It simply made my day and just makes me want to come up with innovative food ideas to share.
So realised that I hadn't had any greens yesterday and in the interest of upping those perpetually low haemoglobin levels, decided to make something with the Methi that was in the vegetable basket. Here goes ...
Masala Methi Rotis
1. Whole wheat flour (Atta) : 1 large cup
2. Roasted channa flour (Besan) : 2 cups
3. Cleaned and chopped fenugreek (methi) leaves : 1 bunch
4. One tsp each of red chillie powder, turmeric powder and ajwain seeds (optional)
5. Pinch of asafoetida (hing)
6. 1 tbsp of melted ghee or butter
7. Salt to taste
8. Water for kneading
1. Sift together the flours, dry masalas, ajwain seeds (if using), salt and hing.
2. Pour the melted ghee and rub through the dry mixture.
3. Add the cleaned methi leaves and knead without water till mixed well.
4. Now add water a little at a time to make a hard dough (this is necessary as the methi leaves will make the dough softer by the time its ready for use).
5. Stand for 15 minutes.
6. When ready to cook, take small balls of dough and roll out like chappattis.
7. Cook on a hot gridle (tava) on both sides and then roast directly on the fire till brown spots appear.
8. Smear with a little ghee or butter and serve with curds and a bowl of dal tadka or any pickle of your choice.