Cook Without Book

Methi Pakora Fresh fenugreek and rice mix together with masalas to make crisp pakore. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients • Fenugreek leaves (methi),finely chopped 3 cups • Cooked rice 1 cup • Green chilli,chopped 1 • Onion ,chopped 1 medium • Salt to taste • Red chilli powder 1 teaspoon • Asafoetida a pinch • Gram flour (besan) 3 tablespoons • Oil to deep fry Method Combine together fenugreek leaves, rice, green chilli, onion, salt, red chilli powder, asafoetida and gram flour in a bowl. Mash slightly while you mix. Divide the mixture into equal portions and shape them into balls. Flatten them a bit. Heat sufficient oil in a kadai. Deep-fry the pakore, in batches of two to three, until crisp and golden. Drain on absorbent paper. Serve hot.

Vegetable Thepla Vegetables make these theplas more nutritious. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients • Carrot,grated 1 medium • Cabbage,shredded 1/4 medium • Fenugreek leaves (methi),finely chopped 1/4 cup • Fresh coriander leaves,finely chopped 1 tablespoon • Salt to taste • Wheat flour 3/4 cup + to dust • Gram flour (besan) 1/4 cup • Green chilli-ginger paste 1/2 teaspoon • Turmeric powder 1/4 teaspoon • Red chilli powder 1/4 teaspoon • Oil 1 tablespoon • Yogurt 1 cup Method Mix carrots, cabbage, fenugreek leaves, coriander leaves and salt in a bowl. Put wheat flour, gram flour, vegetable mixture, green chilli-ginger paste, turmeric powder and red chilli powder in a dough maker. Add 1 tbsp oil and yogurt and start the dough maker to make a dough. Transfer the dough into a bowl. Divide into small equal portions...

Aam ka Achaar ( Punjabi Recipe ) During the mango season in the summer in punjab, one can see at least two or three earthenware jars full of pickled raw mangoes maturing in the sun outside homes. This typical punjabi recipe for making mango pickle is most popular in the region. The combination of fennel seeds, nigella seeds with mustard and other pickling spices is what distinguishes this mango pickle from its equally famous gujarati counter part. Sun-dried mangoes used in this pickle impart a salty chewy character and also improve the shelf life of the pickle. This is a very simple recipe to follow. Just keep in mind the basics of pickle making a clean sterilized jar, see that there is no moisture and ensure that mustard oil forms a covering layer over the ingredients in the jar. Preparation Time:  15 mins Cooking Time:  10 mins Makes 2 servings Ingredients 3 cups  (375 grams) raw mangoes  , cut into pieces 1 tsp   turmeric powder (haldi) 1/4 cup ...

Achari Paneer Tikka Cubes of paneer, delicately marinated in a classic achari marinade and then cooked in a tandoor or tava. They can also be combined with pulao to make achari paneer pulao. Preparation Time:  20 mins Cooking Time:  15 mins Makes 4 servings    Ingredients For The Achari Marinade 1/2 cup   hung curds (chakka dahi 1 tbsp   green chilli pickle 1 tsp   chopped garlic (lehsun) 1 tsp   fennel seeds (saunf) 1/2 tsp   mustard seeds ( rai / sarson) 1/4 tsp   fenugreek (methi) seeds 1/4 tsp   nigella seeds (kalonji) 1 tsp   cumin seeds (jeera) 1/4 tsp   turmeric powder (haldi) 1 tbsp   mustard (rai / sarson) oil salt  to taste Other Ingredients 2 cups   paneer  cut into 37 mm. (1 1/2 ") cubes For Serving dahiwali phudina chutney Method   For the achari marinade Combine the curds, green chilli pickle and garlic and blend in a mixer to a smooth paste. Remov...

Palak Methi Dumplings A healthy and delicious steamed snack, quite similar to the famous gujarati muthias. Made of wholesome whole wheat flour and protein-rich besan, these palak methi dumplings combine a generous amount of nutritious spinach and fenugreek leaves too. Mildly-spiced yet aromatic and flavourful, these dumplings will be loved by young and old alike, and hence a brilliant means of including greens in your diet. Preparation Time:  15 mins Cooking Time:  12 mins Makes 14 dumplings Ingredients 2 cups   shredded spinach (palak) 1 1/2 cups   chopped fenugreek (methi)  leaves a pinch of  asafoetida (hing) salt  to taste 1/2 cup   besan (bengal gram flour) 1/4 cup   whole wheat flour (gehun ka atta) 1 tsp   sugar 1 tbsp   ginger-green chilli paste 1 tbsp   oil 2 pinches of  soda- bi carb oil  for greasing For Serving green chutney Method Combine all the ingredients in a bowl, and knead ...

Baked Methi Muthias Traditionally muthias are either steamed or fried, but I have baked them here with just a teaspoon of oil and ended up with splendid results. A tasty way to get a light baked snack on the table in a jiffy. Fenugreek (methi) leaves used enrich this recipe with vitamin A, iron and calcium. These methi muthias are sure to gather praise from all those who taste this wonderful and attractive creation. These can also be added to a tomato gravy to make a delightful vegetable dish served along with phulkas. Preparation Time:  10 mins. Baking Time: 7 to 8 mins. Baking Temperature: 200°C (400°F) Makes 8 muthias.  Ingredients 1 cup   chopped fenugreek (methi) 1/3 cup   whole wheat flour (gehun ka atta) 1/3 cup   besan (Bengal gram flour) 1/2 tsp   ginger-green chilli paste 1 tsp   sugar 1 tsp   lemon juice 1/4 tsp   turmeric powder (haldi) 1/4 tsp   garam masala 1 tsp   oil salt  to ta...