Ginger-Methi Parata

Ginger -Methi Parata is prepared using Ginger Tambuli. Tambuli is very famous dish in South Canara and it is prepared using butter milk/curd.
Ginge r- Methi Parata is nice to have for breakfast, as snack or dinner. It is stomach filling dish.
I have used ginger tambuli, methi leaves, some spices and Wheat flour.

Let us see some benefits of using ginger in our diet.
Ginger is thought to have originated in the Himalayan foothills of Northern India. Ginger root is one of the popular root herb used in culinary and it is loaded with medicinal properties. Ginger is loaded with anti inflammatory, anti-flatulent, anti-oxidant and anti microbial properties. It is good for easy digestion, nausia and reducing the pain. (It is said to be a good pain killer). It is good for common cold.

NOnion - No Garlic  Dish . " Ginger - Methi Parata ".

Things Needed : 

Wheat Flour : 2 Cups
Methi Leaves : 1 Bundle  (Small bundle)
Ginger Tambuli : 1 Small Cup.
Salt : As required
Turmeric powder :  A little
Garam Masala Powder : 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Oil :  4 to 5 Tablespoons

Method :

1. Wash and cut methi leaves (only leaves) into thin pieces.
2.Take a big bowl and add wheat flour, cut methi leaves, garam masala, chilly powder, jeera, salt and 1 tablespoon of oil. Mix it well.

3. Add Ginger Tambuli and mix it well. Add required water. Prepare parata dough.

4. Divide the dough into small portion. Keep some dry wheat flour in a small bowl.
5. Take a small portion of parata dough, kneed well and roll it as chapati.

6. Keep a tava/pan on the fire. Heat and add very little oil (1/4 teaspoon) on the tava.
7. Put rolled parata on the tava and cook on both sides. Sprinkle some oil on the parata on both sides.

8. Ginger-Methi Parata is ready to serve. Serve with a cup of curd and the side dish you have prepared.

9.Repeat the same with remaing dough.

Note : 

You can leave the dough for resting. (5 to 10 minutes will do). Adding more oil is optional. Adding more spice is optional. It is better to use only methi leaves, since the stick is not easy to roll while preparing (rolling) parata.
Time : 30 Minutes
Serves : 3 to 4 

Tambuli Recipe :

http://nsomayaji.blogspot.in/2011/07/ginger-tambuli.html

Cauliflower & Potato Dry Curry

Cauliflower and Potato dry curry is a simple side dish and can be enjoyed with other dishes. This Palya(dry curry) can be used as one of the side dish, goes well with any other dish, with curd rice. You can spread on bread, make sandwich, rolled inside the chapati and enjoy chapati roll. We can even use as stuff and prepre Aloo Gobi Parata.
I have used potatoes, cauliflower and some spices.

Let us see some benefits of having "Cauliflower" in our diet.
Cauliflower derives its name from Latin Caulis which means cabbage with flower. Cauliflower has rich source of antioxidants. It helps in strengthenig immune system. It helps in maintaing bone, brain health and balances the cholesterol level in our body. It is good for diabetes, obesity and hypertension. Cauliflower has an excellent source of vitamin C, Folate, Vitamin K, Vitamin B1, B2, B3 and Vitamin E. It contain minerals like calcium, magnesium, phosphorous, potassium and manganese. Cauliflower contain dietary fiber and a very little amount of sugar.
Cauliflower & Potato Dry Curry is an easy, quick and simple Palya that any body can prepare.
No Onion or No garlic added in this curry. 

Thing Needed :

To Cook :
Potatoes : 2 to 3 (Medium size)
Cauliflower : 1 (Medium size)
To Add :
Pepper pods : 3 to 4
Jeera Powder : 1/2 Teaspoon
Red chilly Powder : 1 Teaspoon
Ingh : a little
Dry Ginger : 1/2 Teaspoon
Turmeric powder : a pinch
Green chilly : 1
Salt : To taste
To Seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Urid Dal : 1/2 Teaspoon
Ingh : a pinch
Curry Leaves : 6 to 8 or more

Method :

1. Wash and remove the outer skin of potatoes. Wash it again and cut them into small, thin sticks. (finger chips type). Put them in a bowl of water, so that it does not turn brown. Powder pepper pods.
2. Wash and soak cauliflower in salt and warm water for at least 20 minutes.

3.Remove the cauliflower and wash it again. Cut them into small flowers. Keep them aside.
4. Now keep a pan on the fire and heat. Put oil, mustard seeds and urid dal. Let mustard seeds splutter.
5. Add curry leaves, ingh and fry nicely. Add cut potatoes and cut cauliflower pices.
6. Add turmeric powder. Mix it well.

7. Add 1/2 Cup of water and cook for 3 to 4 minutes..
8. Add salt, chilly powder,ginger powder, jeera powder and crushed pepper pods. Mix it nicely and cook on low flame.

9. Let all the moisture disappear. Add a teaspoon of oil on the top and mix it well. Let it cook for 2 minutes on low flame.

10 Shift the ready dry curry to a serving bowl and serve with main dish.

Note : 

It is better to cook this curry on low flame. Adding water helps to cook the vegetables faster. Adding water is better. Use of more oil is optional. (You can fry potatoes and then it to the cooked cauli flower). Adding more spice is optional. Adding onions and garlic is optional. You can also add garam masala, chat masala Pav -baaji masala etc
Washing and soaking cauliflower in warm water is a must. Because some time it does contain worms. Soaking cauliflower in water helps to remove chemicals spread on the vegetable.
Time : 20 minutes
Serves : 2 to 3