Friday, 13 April 2012

FENUGREEK LEAVES (METHI) PAKODAS




FENUGREEK LEAVES (METHI) PAKODAS


Methi leaves are loaded with Omega-3 fatty acids,  folate, Vitamin C, Vitamin A, riboflavin, magnesium, iron and potassium and lots of dietary fibre. It is bitter in taste. To learn more on the medicinal properties of fenugreek leaves check the link below,


INGREDIENTS:



 Fenugreek Leaves- one bunch
Whole wheat flour/ chapati flour- 1 cup
Gram flour/ Ganthia flour/ Besan-1 cup
Rice flour- 1/2 cup( For crispness)
Onion- 1/4 cup
Cumin seeds- 1 tspn
Caram seeds- 1 tspn
Turmeric powder- 1/2 tspn.
Chilli powder- 1/2 tspn
Lemon juice- 1 tspn
Water-1/4 cup
Salt to taste
Oil for frying- 3 cups


METHOD:
1. Heat the oil in the frying pan.
2. Mix all the ingredients uniformly and prepare a thick batter with water by adding it little by little.
3. Take small portions and fry it until golden brown.
4. Serve with mint / coriander chutney .
5. You can also prepare a gravy dish out of it by frying some onions,tomatoes in oil  and later add all the pakodas to it.




HOMEMADE TOMATO PASTE


HOMEMADE TOMATO PASTE

Easter is over and God has blessed us with lots and lots of rain in Kenya. Well, tomatoes are in season. On Good Friday my husband bought me a whooping 5 kilos of tomatoes. I decided to preserve them by preparing a tomato paste. It is very easy to prepare it and this paste will definitely help you when you want to prepare quick food. Some prefer to peel off the tomato skin after roasting, but I prefer to have them as such for the paste to get the whole tomato goodness.

Ingredients:
Tomatoes- 1 Kg
Salt - 1 Tbsp
Vinegar- 1 Tablespoon

Method:

1. Preheat the oven at 180 degree centigrade for 5 minutes.

2. Keep the tomatoes lined up in a baking pan and place it in the oven and let it roast for 40 minutes until   the tomatoes are well roasted like in the below picture.

3. Allow it to cool.

4. Grind it in the blender and you will get the paste like in the second picture.

5. Heat a pan and pour out all the puree in the pan and add the salt and stir it well . Remember to cook in low fire. Close it well with a lid so that the puree does not spill out while boiling.

6. When all the water content in the puree dries out and when u get a thick paste switch off the fire and remove the pan from heat.

7. Allow the tomato paste to cool.

8. Add the vinegar and mix it uniformly and store it in a container.

9. Keep the tomato paste refrigerated and this paste will last for more than a month.



1. Tomatoes after roasting in the oven

                  2. The Tomato puree after grinding in the blender

3. The Tomato paste is ready