METHI KE PARATHAY

METHI KE PARATHAY

(FENUGREEK PARATHAY)

INTRODUCTION:

Methi (Fenugreek) is used as a Vegetable while in the fresh leafy form in the Sub-continent and is a household item. Its seeds are used in the preparation of pickle and in rural areas a hot drink is made from the seeds mixed with jaggery and water and served during cold winter nights to keep one warm and face the cold. My maternal grandma used to prepare this hot drink during winter days and it always made us feel warm and cozy. The dried leaves of Methi are used for aroma and flavor in different recipes both vegetarian and non-vegetarian. In Pakistan, there are many dishes made with Methi which are Methi Plak, Methi Aalu, Methi Qeema among a lot. 

Apart from its uses in food, the Methi is one of the most sought-after herbs for medicinal uses.

Methi (fenugreek) has been used in alternative and Chinese medicine to treat skin conditions and many other diseases for thousands of years.

It is also a common household spice due to its strong aroma and it is commonly used in the kitchens of the Sub-continent.

Methi Dana (Fenugreek seeds) and powder are also used in many Indian and Asian recipes for their nutritional profile and aroma.

It has benefits for various health conditions and has been used for all sorts of purposes in herbal medicine. However, modern science is just beginning to discover its true benefits.

Based on the available evidence, Methi has benefits for lowering blood sugar levels, boosting testosterone and increasing milk production in breastfeeding mothers, Lowering Cholesterol level, and other heart ailments as well as effective in clearing clogged blood vessels.

Nutrition Values:

One tablespoon of whole seeds contains 35 calories and several nutrients

·         Fiber: 3 grams.

·         Protein: 3 grams.

·         Carbs: 6 grams.

·         Fat: 1 gram.

·         Iron: 20% of your daily requirements.

·         Manganese: 7% of your daily requirements.

One of the most common reasons men use Methi supplements is to boost testosterone in Europe.

Some studies have found that it has beneficial effects, including increasing testosterone levels and boosting libido.

The most impressive research on fenugreek has analyzed how it affects metabolic conditions such as diabetes.

Health Benefits:

Methi has been used to treat a long list of diseases and conditions in alternative medicine.

However, many of these uses have not been studied well enough to reach strong conclusions.

Also, some reviews and anecdotal reports from traditional medicine suggest it can help with ulcer treatment, other skin conditions, and numerous illnesses.

Methi may also benefit cholesterol levels, lower inflammation and help with appetite control.

As I have mentioned above there are many different dishes prepared from methi Leaves not only for its aroma and taste but its health benefits as well. These Parathas are more suitable during the winter season and can be taken as a Gift of ALLAH.

before starting I must clarify here that I did not make these parathas but placed the recipe before my Wife, who diligently made the Parathas, and Vow, the recipe became her favorite as well. Now she is being asked time and again by neighbors, friends and even our own LAB RATS (my kids who approve or disapprove what is cooked) every new dish is placed before these LAB RATS. 

Let us start our Methe ke Parathay with the name of ALLAH.

EQUATION:

• Mixing and Kneading of Dough:       15 minutes
• Resting the dough:                         30 minutes
• Frying:                                           Few more minutes
• Yield:                                             10 Medium size Parathas
• Expenses:                                       Rupees One Hundred 150 (little less than 1 US                                                           Dollar)

INGREDIENTS REQUIRED:

1. 3 Cups Aata (Plain Flour)
2. 3 Cups Maida (All Purpose Flour)
3. 3 Tablespoons Oil
4. 2 Tablespoons crushed and toasted Coriander seeds
5. Salt to taste
6. 1 Cup Methi leaves
7. 3 Tablespoons fresh Corriander leaves
8. Thinly sliced Green Chilies as per taste
9. 3 Tablespoons Yogurt
10. Water as per requirement

METHOD:

• Mix all ingredients and knead with slightly warm water and rest it in the fridge
• Take the dough out and make medium sized balls
• Roll out the balls into medium-sized Roti and fry it in a pan with oil till crispy
• Serve hot with Green Raita, Green Chutney, and Tomato Chutney, or any Sauce you like.

Viewers I hope these Parathas will take place on your dining table during this Winter and am sure you'll be hooked to it. Start a plan for preparation without any FEAR OF FAILURE.

thanks, 

NOVICE

PIZZA PASTA CAKE

PIZZA PASTA CAKE

INTRODUCTION:

The roots of Pasta can be found in Ancient Italian History, corresponding to the areas of Tuscany, Umbria, and Lazio roughly about 700 BC. 

They prepared a wheat and egg paste, but it was baked not boiled. There are artifacts from a period 3,000 years ago that look remarkably like pasta dies. 

The ancient Greeks had some form of flattened dough that resembles lasagna. The knowledge to mix wheat and egg with water was known long before. But the result was roasted on hot stones. We could name it as the coarse style of baking or slowly come towards it. The Romans quickly followed suit in the 1st century AD with a layered dish comprised of 'lasagna' and meat or fish.

By the 5th century AD, cooking noodles was a common practice, But a more interesting aspect of its origin is that there are witnesses of its migration from the Arab World. This record of Pasta like preparation in the Arab world provides a basis that the practice spread to Italy from Arabia. With the incursion of Arabs into Sicily, they would undoubtedly have brought a food that could travel well. A flour-based product in the shape of strings was produced in Palermo at the time that might fit the bill.

Whatever the claims are for the origin of Pasta, it became more popular during the 14th century and by the 17th century, it was a common food throughout the region. Pasta really took off in America around the turn of the century. Spaghetti, lasagna and many other forms became widespread as a result. With the ubiquitous consumption of pre-made dried macaroni and cheese during WWII, the dish became a staple of the American diet for decades after.

But whatever its true origins, and subsequent history, one thing is sure. Pasta is here to stay. 

Pasta has changed so little over the thousands of years that it has been made and consumed. While the ancient Greeks and Romans undoubtedly made and prepared pasta differently than is done now. 

Any food which can satisfy and remain relatively unchanged for 500 years surely has some remarkable properties. Made from simple ingredients - wheat and eggs - and processed in a simple way - just basic mixing - are just two reasons, but fundamental ones. Healthy, appetizing and easy to prepare by simply boiling or baking. 

The many shapes and sizes of pasta aren't just a modern marketing gimmick, either. They serve a good purpose. Providing lots of surface area on this starchy food allows sauces to cling well. Coming in a variety of useful shapes means the ability to stuff, layer or otherwise offer versatility in recipe invention.

Pasta, almost alone among foods, goes well with a huge variety of other ingredients. The range of compatible sauces, very simple Marinara is not found in other foods. 

Pasta is a very healthy food, too. Despite its reputation, pasta is a low-calorie, heart-beneficial dish. With only 200 calories per cup (two servings) and a gram of fat, it is perfect even for those on a strict diet.

As a complex carbohydrate, it is digested slowly, leading to an even and gradual production of blood sugar. As a food high in fiber, there is evidence that it is helpful in forestalling intestinal and other cancers. Often fortified with folates and naturally packed with essential minerals, it is heart-healthy, as well.

It's easy to prepare, easy to cook and makes for a great presentation on the table. There's a good reason so many Italian restaurants continue to do good business. But it's equally welcomed at home where it can inexpensively feed a family of five or a party of fifty.

But one thing about pasta has changed dramatically over the centuries. There is today more helpful tools and machines to create and prepare pasta than ever before. The variety and utility of rollers, cutters, bowls and other tools are greater than ever. Materials science and ergonomic designs have made these things stronger, healthier and less expensive. Pasta making machines are cheaper, more reliable and come with a larger assortment of useful attachments than they did even as recently as twenty years ago.

So when you think of pasta, you don't need to think of a "food you really shouldn't eat" or one that is just mundane. It's healthy, can be prepared in a dazzling array of tasty dishes, and is just plain great.

EQUATION:

YIELD:                                                      6-8 Servings

Boiling and Sauce making time:                 30 Minutes

Assembling in Baking Dish:                        20 Minutes

Baking Time:                                            30 Minutes

Total Time:                                               80 Minutes

Expenses:                                                 800 Rupees (About 7 US Dollars)                                             

WHAT WE NEED FOR OUR PIZZA PASTA CAKE:

1. 500 Gram Penne Pasta
2. 2 Tablespoons Olive Oil
3. 500 Grams Beef or Chicken Mince (finely grounded)
4. 1 Large Capsicum
5. 2 Carrots
6. 2 medium Carrots
7. 3 Cloves Garlic
8. 2 Cups Spicy Pizza Sauce (See my recipe on this blog)
9. 1 Cup Mozzarella Cheese
10. 1 Cup Parmesan Cheese
11. 2 Green Chillies chopped
12. Salt & Black Pepper to taste
13. 2 Tablespoons Butter
14. 2 Large Bread Slices

HOW WE'LL MAKE OUR CAKE:

• Boil pasta in a large cooking pot with salt until slightly under-boiled (12 to14 minutes). Use a large pot so the pasta doesn't stick together. When done, rinse them in cold water and drain again. 
• Toss pasta with 1 Tablespoon olive oil for coating. 
• Drizzle the oiled Pasta with some Parmesan Cheese and set aside.

• Now cook the Minced meat with spices and tomatoes as given above in one Tablespoon of remaining Olive Oil.  (You can change the spices according to your taste). 
• Take out half of the cooked meat and blend it to make a paste or meat sauce
• The filling is ready. Set aside. (I am sorry that the picture does not show the meat sauce)
• Break the Bread slices into small pieces.
• Preheat Oven to 200 C, 400 F or Gas Mark 4 for 20 minutes.

• Fix Silver Foil on bottom sides of the Springform pan, so that it may not leak while being baked. (As shown in the picture) Most Springform Pans do leak.

• Grease a 9-inch Springform baking pan and lay a layer of bread pieces at the bottom of the pan.

• Pour Pizza Sauce over the above layer of bread pieces.
• Now comes the trickiest part of the whole process which is fitting or filling the pasta pieces in a standing position in the baking pan over bread pieces and Pizza Sauce.
• It will take time and a lot of patience as well as a little messy for your fingers.
• Try fitting the pasta pieces in standing position, the soiled bread pieces will help its fixing.
• Sprinkle some Parmesan Cheese over the Pasta

• Now pour the Mince Sauce over the standing Pasta and fill their holes. Of course, it will take some time to fill all the pieces with the sauce but your efforts will result in ooohs and aaaahs of all. Stuffing meat sauce in each hole is not an easy task but doing it will give you satisfaction as well as the admiration of family and friends who'll be lucky to see your creation.

• Place the pan into the Oven and bake for 15 minutes
• Take it out of the Oven and generously drizzle grated Mozzarella Cheese on top.
• Bake again for 12-15 minutes more or till the Cheese turns golden

• Cool it on a wire rack for at least 15 minutes.
• Run a knife on sides and place a straight bottomed plate on top of the Bundt Pan and invert it. The Pizza Pasta Cake will easily slide onto the plate.

• Cut the slices in the same way as you cut the conventional cake and serve with any sauce you like.

How is it? 

Hope you like this Cake, the effort put in assembling of the Cake is worth its novel taste, the mixture of Pizza and Pasta in shape of a conventional cake.

Get on with it and make this cake at your earliest, also remember to call your friends and unveil the Cake Pan filled with Cheesy Pasta with the taste of Pizza at the same time without any FEAR OF FAILURE.

InshaALLAH our next recipe will be

Thanks,

NOVICE

VEG LOAF

VEG  LOAF

EQUATION:

Preparation time:                                15-20 Minutes

Baking Time:                                        25 Minutes

Baking Temperature:                            180C, 350F or Gas Mark 3

Yield:                                                   One 9 by 5-inch Loaf Tin)

Expenses:                                             Rupees75 Only (Less than a US Dollar)

INGREDIENTS:

1. 3 Cups Mashed Potatoes
2. 1 Cup Boiled Green Peas
3. 1 Tablespoon Butter
4. 2 Eggs
5. 1 Teaspoon Black Pepper
6. Salt to taste
7. 1 Tablespoon Soy Sauce
8. ! Tablespoon Green Chili Paste
9. 2 Cheese Slices

METHOD:

• Boil separately Potatoes and Green Peas with a pinch of Salt and set aside.
• Mash the boiled Potatoes with One teaspoon of coarsely Grounded Black Pepper 
• Stir-fry Green Peas with butter for a minute
• Mix Soy Sauce and half of the Green Chilli paste, stir and douse the flame
• Preheat Oven to 180 C, 350 F or Gas Mark 4 for 20 minutes
• Grease the Loaf Tin and adjust butter paper at the bottom as well as sides
• The Butter Paper on sides in a manner that the paper is one or two inches above the walls, this will help take out the baked dish by picking it up with the flaps of butter paper.
• Place a layer of Mashed Potatoes at the bottom of the dish, the thickness depends on your choice.
• Put on the Green Peas layer above the Potatoes
• Sprinkle Grounded Black Pepper and Green Chilli Paste over the Peas
• Repeat this process once again
• Make two dents of about 2 inches diameter on the Peas for Eggs
• Break Eggs and place them in the dents
• Break Cheese Slices and set them along with the eggs
• Bake for 25-30 minutes or till the pieces of Cheese turn golden
• Cool on the Wire Rack for 15 Minutes and take it out with the help of extra butter paper, place it on a platter and enjoy semi-hot or warm, or if you like fully hot, then use forks and spoons directly in the baking pan.
• Serve with Chilli Garlic Sauce or my ALL PURPOSE SPECIAL CHUTNEY. (Find the recipe in the previous pages)

Hope you like this Veg Loaf for supper or include it in your dinner Menu and will prepare it yourself without any FEAR OF FAILURE.








INSHA ALLAH the recipe of COCOANUT FUNFETTI CUPCAKES  
will be posted for you.

Thanks,

NOVICE

COCOANUT FUNFETTI CAKE

COCOANUT FUNFETTI CAKE

EQUATION:

Preparation of Batter:         15 Minutes

Baking Time:                       45 Minutes

Baking Temperature:           180 C, 350 F or Gas Mark 3

Expenses:                            Rupees 400 (3 US Dollars)

Yield:                                  One Nine Inch Bundt Pan Cake, sufficient for 8-10 persons.

WHAT WE REQUIRE: 

1. 3-1/4 Cups All-purpose Flour
2. 1/2 Cup Corn Flour
3. 1 Cup Butter or Coconut Oil (any other vegetable oil can also be used)
4. 2 Cups Sugar
5. 1 Packet Egg Pudding Mix
6. 6 large Eggs
7. 1-1/2 Cups Coconut Milk
8. 2 Cups Desiccated/grated Coconut
9. 1/4 Cup Rainbow Sprinkles (Jimmy's)
10. 2 Teaspoons Baking Powder
11. 1 Teaspoon Salt
12. 1 Teaspoon Coconut Extract

FOR GLAZE:

1. 1/4 Cup Coconut Milk
2. 1 Cup Powdered Sugar
3. 1/2 Cup Toasted Coconut Flakes (Optional)

PREPARATION:

• Pre-heat Oven to 180 C, 350 F or Gas mark 4 for 20 minutes.
• Grease and Flour the Pan (First smear the butter or oil on the bottom and sides of the pan and then sprinkle Flour over it and tap it to avoid extra flour)
• In a wide bowl, sieve together the Flour, Corn Flour, Baking Powder and Salt and set it aside.
• Beat Butter or Oil and Sugar till becoming creamy.
• Now Add Eggs one by one in the Sugar mixture and continue beating on low speed
• Add Coconut Extract and Coconut Milk.
• Add dry ingredient mixture to the liquid mixture and fold it gently, also add the desiccated coconut at the same time
• Pour the batter in the Cake Pan and bake it for 45-50 minutes.
• Check by inserting a knife or a toothpick in the center of the cake and if it comes out a little wet then it means the cake is perfectly baked.
• Don't wait for the knife or toothpick to come out dry and clean, it will make our cake a bit hard and not moist.
• Please also note that the cake will ease the sides of the pan when fully baked.
• Take it out and cool it on the Rack for about 20 minutes, feel its temperature and then turn it upside down on any Platter.

FOR GLAZE:

• Beat the Coconut Milk and Powdered Sugar together and pour this mixture on top of the cake.
• Cut the desired pieces and enjoy the Tropical taste of Coconut.

Hope this Coconut Cake will become one of your favorite Cake if you throw away any FEAR OF FAILURE.

INSHAALLAH the recipe of Cocoanut Funfetti Cupcakes
will be posted very soon.

Thanks,

NOVICE