Mentya (Fenugreek seeds) Guli appa (Sweet + Khara)

Fenugreek seeds are known as Mentya in Kannada Language, methi in Hindi, vendyam in Tamil. It is strongly aromatic and popular spices and widely used. It is recognised for cullnary as well as for medicinal properties. Traditionally fenugreek seeds are being used to cure digestive problems. Fenugreek seeds are rich source of minerals, vitamins and phytonutrients. These seeds are a very good source of soluble dietary fibre. if used regularly fenugreek seeds may help control cholesterol. as well as high blood sugar levels in diabetics. Fenugreek seeds also help the nursing mothers.
Here is a recipe of Fenugreek seeds guliappa, a traditionally done snack which is also known as Gundu ponglu, Paddu or Kuli appam. We use a special pan to prepare guli appa, It looks as a small ball you can say. Its round, soft and fluffy. Sweet and Khara (spicy) , two varieties of guliappas can be prepared. Guli appas can be eaten for break fast, as snack or for dinner too. I am sure all age group will definitely like it.

Things needed:
Besic dough
Fenugreek seeds :1/3 of the cup. ( what ever the measurement you use)
Raw Rice : 3 cups.
Urd Dal : 1 Table spoon ( or first ful)
Salt : to taste.
Water: required.
Oil: 1/2 Cup
Method :
1. Wash and soak raw rice and Fenugreek seeds together for 3 to 4 hours.
2. Grind them together till paste. The consistency should be like dosa dough consistency.
3. Add salt and leave it ferment. (over night).

Sweet Version 
Things Needed :
Already ground dough : 2 Cups
Jaggery : 3 to 4 Table spoons. (1/2 cup)
Tender coconut flesh : 1/2 cup

Method : 
1. Grind or cut tender coconut into small pieces.
2. Powder jaggery .
3. Now add jaggery and ground coconut to the Guli appa dough and mix it well.
4. Keep a Guli appa pan on the fire. Heat and put little oil to all the moulds.
5. Take a spoon of dough and fill all the moulds by filling them with the dough.
6. Cover the lid and cook on medium and on slow flame.
7. Now sprinkle oil to all the guliappas and turn them and cook on other side of the appa.
8. Cook for 1 minute and remove the guli appas from the pan.
9. Repeat the same with the remaining dough and prepare guli appa.
10. Serve them hot with little ghee on the top and the chutney you have prepared.

Khara (spicy) Version.
Things needed :
Guli appa dough : 2 Cups.
Green chilly : 2
Ginger : 1 Table spoon
Coriander leaves : 2 to 3 Table spoons.
Tender coconut flesh: 1/2 cup.

Method :
1. Wash and cut green chilly, coriander leaves and curry leaves into small. Grate ginger.
2. Grind tender coconut flesh and add it to the dough.
3. Now add grated ginger, coriader leaves, curry leaves and cut green chilly and mix i
4. Keep guli appa pan and heat. Put oil and put guli appa dough to each mould with the help of the spoon. Put little oil on the each guli appa and cover the lid and cook for 2 minutes.
5. Now cook the other side of the guli appa for a minute and remove from the pan.
Serve Hot and Sweet Guli appas with the chutney you have prepared. Put a spoon of ghee on the top of Guli appa just before serving.

Note : The dough should be ferment well before you prepare guli appas. Or the guli appa will not come out properly. You can also add more jaggery if you wish. Coconut can be used instead of tender coconut flesh. The taste differ. You can also use cut onions to the khara version. Cut onions into small and mix it with the dough and prepare khara guli appas. Using non stick Guli appa pans will help you to reduce the use of oil.

Time : 40 minutes. +  soaking, grinding and ferment.
Serves : 5 to 6

Coriander leaves+ Mooli Parota

Coriander Leaves + Mooli Parota is one of the famous healthy dish and you can have them for breakfast/lunch/dinner.

I have used coriander leaves, Radish and some spices which are easily available in the kitchen.

Let us see some benefits of having " Coriander leaves " and Radish in our diet.
Coriander leaves / daniya leaves contain minerals like Potassium, Calcium, Magneshium and rich in Iron. These leaves help in digestion, protects against urinary tract infections. It relives instestinal gas. Even it helps women who are those suffering from mesnstrual flow. It also helps in proper functioning of nervous system and strengthens of the bones. Coriander contains anti-oxidants which promote a helathy body. It does wonders for obese and diabetic people. It helps to reduce the fats and aids weight loss. When eaten fresh and raw, coriander tremendously reduces sugar level. Chewing raw coriander leaves help people suffering from bronchitis and astama.

Radish is one of the nutritious root vegetable featured in both salads as well as in main recipes. They are one of very low calorie root vegetables. Fresh roots are rich in vitamin C. They are very good for the liver and stomach and acts as powerful detoxifier, means it purifies the blood. it is extremely useful in treating jaundice. Radishes are considered roughage means it helps to cure piles and avoid constipation.
 Here I have tried a recipe, using coriander leaves and radish. Coriander leaves and Mooli are used with wheat flour and prepared coriander + mooli parotha which is good for all the age group and any time of the day. It is healthy and not much of spice is used, so that we can have these Mooli Parothas without hesitations. Mothers can even pack these Parotas to kids lunch box for schools.Since the taste remain same, you can also pack these Mooli -coriander Parota when you are travelling or having a long journey.
Ingredients:
Coriander leaves : 1 Bunch
Mooli / White Radish : 2
Potato : 1 (Medium size)
Wheat flour : 3 cups.
Jeera Powder : 1/2 Teaspoon
Garam Masala : 12 Teaspoon
Red chilly " 1/2 Teaspoon
Oil : 1/2 Cup
Turmeric powder : a pinch
Salt : required
Water : required

Method :
1. Wash and cut coriander leaves into small. Cook one potato and remove its outer skin once it is cooled.
2. Grate Radish/Moolangi, add cut coriander leaves, jeera powder, chilly powder, garam masala powder and salt.

3. Mix it well with your fingers. Smash cooked potato and add it to grated radish mixture.

4.  Now add wheat flour to the radish mixture and mix it well. Add a tablespoon of oil.
5. Add required water little by little and mix the dough. (chapati dough consistency)

6.. Divide the dough into small balls. Keep a small bowl of wheat flour aside.
7..Now roll down the small ball of the dough into chapatis with chapati roller.

8. Keep a pan on the fire. Sprinkle little (1/2 teaspoon) oil on pan and put rolled parota and cook on both side. You can use another 1/2 spoon of oil to cook parota on the other side.

9.. Repeat the same with the remaining dough and prepare Parotas.
10.Now serve Hot Coriander - Mooli Parota with the side dish you prepared and a cup of curd.

Note :
Use of more Radish is optional. Adding more/less spice or any other spice is optional. Using less spice is always good for health. Take care while adding water while preparing the dough. Radish contain more water and adding more water may take more and more flour. Adding boiled potato helps the parota turn soft. Use of more/less oil is optional.
Time : 30 Minutes
Serves : 3.