Tag Archives: curds

Methi Paratha

Methi Paratha

Its been a long time I posted a post here. Not that i stopped cooking 😉 but just that i became a bit too busy to blog. though i wud take pics everytime i cooked. But this morning was a true from-the-scratch case.

I have recently stepped into the world of gardening vegetables. I used to grow flowers with moderate success, but growing vegetables, and consuming what I grew gave me true joy.

The methi i used today came from my kitchen garden. The methi was fresh and heathly that the aroma of the paratha while being made filled my kitchen… As u can see, I’ve become an ambassador of sorts for the kitchen garden! 😉

A Leafy Bouquet! ;)

A Leafy Bouquet!

Cleaned up and ready to use

Cleaned up and ready to use


  • Methi (washed and chopped) – 1 cup
  • wheat flour – 2 cups
  • Salt – 1 tsp
  • Chilli powder – 1-1.5 tsp
  • pinch of garam masala (optional)
  • oil or ghee for roasting


  • Mix all ingredients with water to make a thick dough. Keep kneading till it becomes soft to touch but firm structure.
    • the leaves will ooze a bit of water after resting. The firmness of the dough will ensure it doesn’t becomes soggy.
  • Let the dough rest for 15 mins
  • Separate into 7-8 large balls and set aside
  • Using a roller pin and plate, shape the balls into thick rotis/parathas
Ready for the next step

Ready for the next step

  • Heat a tava on medium flame.
  • Once heated, roast the rotis using 1/2 tsp oil spread evenly to ensure the paratha doesnt stick to the tava, and also gets roasted well.
  • Roast both sides of the paratha well.
and all set for a yummy breakfast!

and all set for a yummy breakfast!

Serve hot with pickle and curds.

Potlakaya Perugu Pacchadi


This particular recipie is quick and healthy, and tastes best with hot rice.


1 cup of home-made curds
1 potion of snakegourd   (potlakaya)
1st salt
a pinch of turmeric
3 green chillies
curry leaves
chopped coriander leaves


1 tsp mustard seeds
1 tsp jeera
1 red chilly


  • Chop the snakegourd into rings
  • Chop the green chillies and set aside
  • In a wok, heat 1 tsp oil and add the tadka
  • Once the mustard seeds pop, add the snakegourd and braize.
  • When the snakegourd softens and changes colour, add the green chillies, and take off the flame.
  • Add salt and turmeric to the curds and mix well. Add the tadka and snakegourd to the curds.
  • Add coriander and curry leaves for taste and garnishing.