We have a small kitchen garden where we grow our vegetables
organically. We have compost pits where garden wastes and vegetable wastes from
our kitchen are settled. Our kitchen garden caters to most of our needs of
winter greens. Our vegetable garden is open to all insects and birds. Most of
the times tiny leaf birds and magpie robins can be seen rummaging for
caterpillars and other pests. During harsh winters, birds even peck the tender
leaves of spinach or fenugreek to satiate their hunger. Working in the
vegetable garden is healing and therapeutic and every harvest of vegetable
gives a great sense of fulfillment.
Breakfast is the most important meal of the day and paratha
is the most popular breakfast preparation in the north Indian kitchens. There
are a number of ways in which parathas can be made nutritious and wholesome. Last
Sunday I made parathas using Fenugreek from our garden. I added oats flour, Soya
flour and gram flour to it. Here goes the recipe-
Ingredients
1 cup whole wheat flour
½ cup white oats powdered
1 cup fenugreek leaves plucked at two leaf stage
2 tablespoons Soya flour
2 tablespoons coarse gram flour (besan)
1 teaspoon olive oil
Salt to taste
Warm water to knead flour
Oil for making parathas
Dry flour for rolling out parathas
Method
Mix whole wheat flour, oats flour, Soya flour, gram flour
and salt. Add oil and mix evenly. Chop Fenugreek leaves finely and add to the
flour. Knead soft dough using warm water. Cover the dough and keep for about 30
minutes. The dough becomes a little tight. Add a little water and knead again.
Take lemon size balls of the dough. Roll out parathas using dry flour. Transfer
the parathas to a hot griddle. When golden specs appear on the lower side,
apply olive oil and cook till golden. Repeat on the other side. Serve hot with
chutney, ketchup or curd. Ideal for
breakfast and great as tiffin snack.
Click here to read health benefits of FENUGREEK
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