Friday, March 23, 2012

Shakarpara: A sweet treat

Shakarpara means sugar treats. These are small diamond shaped sweets usually made during Diwali or other festivals. These sweets can be stored in air tight containers for 3-4 weeks.

Approx. 12 servings
  • Wheat flour - 1 cup
  • All purpose flour (Maida) - 1/2 cup
  • Ghee or butter  - 1/2 cup
  • Sugar - 1 cup
  • Milk  - 1/4 cup
  • Cooking oil for frying
  1. In a large bowl, combine wheat flour, all purpose flour and ghee. Mix well.
  2. Ina sauce pan, combine milk sugar and 1/2 cup water. Bring it to a boil till the sugar dissolves completely. Take it off the heat and let it cool.
  3. Now add sugar syrup little by little to the flour mixture and knead it into stiff dough.
  4. Let the dough rest for 5 minutes.
  5. Heat the oil in a pan for frying on medium heat.
  6. Divide the dough into 4 equal parts. Take each part and roll the dough into 1/4 inch thick sheet.
  7. Cut the sheet into small diamond shapes with the help of knife or the pizza cutter.
  8. Carefully fry these diamonds in the medium hot oil till it becomes golden on both sides.
  9. Drain them on the kitchen towel and cool them completely.
  10. Once these diamond shaped shakarparas are completely cool, you can store them in air tight containers for 3-4 weeks.
Enjoy these sweet treats with a cup of coffee or masala tea.

Friday, March 2, 2012

Methi Paratha (Fenugreek leaves Indian bread)

Methi paratha is a great source of nutritious elements. Methi has anti-diabetic medicinal value for type-1 and type-2 diabetes. Aside its nutritional and medicinal benefits, methi parathas are great for breakfast, traveling, picnics or just snacking with pickles anytime.

Approx. 8 Methi parathas
  • Whole wheat flour - 2 cups
  • Besan (gram flour) - 2 tbsp
  • Fresh methi or Fenugreek  leaves - 2 bunches
  • Ginger-garlic paste - 1 tsp
  • Yogurt (dahi) - 2 tablespoon
  • Cooking oil - 4 tsp
Dry Spices:
  • Chaat masala - 2 tsp
  • Ajwain - 1/4 teaspoon
  • Jeera (Cumin) seeds - 1 tsp
  • Green chilies - 2 finely chopped
  • Garam Masala Powder - 1/4 tsp
  • Salt to taste
  1. Clean methi leaves thoroughly.
  2. Finely chop methi leaves and keep aside.
  3. In a large bowl, combine whole wheat flour, besan, chopped methi leaves, chopped green chilies, yogurt, ginger-garlic paste, all the dry spices and salt. Mix well.
  4. Knead soft dough of the above mixture, adding little water at a time. Keep the dough aside for half hour.
  5. Divide the dough into small balls of suitable size and roll it out.
  6. Cook these parathas on medium hot griddle. Turn them over to cook evenly in golden color on both sides. Apply little ghee/oil on each side and cook more for 30 seconds.
Serve garma garam Methi paratha with raita (flavored yogurt) on the side.