Methi Parantha/paratha or whole flatbread made with fenugreek leaves, garlic and carrom seeds
Living in Dallas has its perks. One of them is that we don’t have to drive 4 hours to get indian groceries and indian produce. Even though we still have to drive 30 minutes for indian groceries (since all the stores are in the suburbs and we stay close to downtown Dallas), it still beats a 4 hour drive.
On our recent trip to the indian store I picked up some fresh fenugreek leaves. I use dried fenugreek leaves (kasoori methi) all the time in my cooking. A tbsp of dried leaves, briefly rubbed between palms and then tossed into a curry gives a lovely flavor to gravies- and that’s why I always use them in my butter chicken and dal makhani recipe.
Fenugreek seeds are another way to get that sweet yet slightly bitter flavor to a dish. When adding seeds to a dish, add them in the beginning and use them sparingly and also make sure not to burn them as then they become very bitter and might spoil the taste of your dish. Using a combination of both- seeds and kasoori methi will give you the best results, especially when making butter chicken.
While I love cooking with fenugreek seeds and dried leaves, when I get my hands on fresh leaves, methi parantha is my favorite way to enjoy this herb. And I found out from my facebook post, a favorite of many others. Its popularity is completely deserved.
Parantha/Paratha is an unleavened indian flatbread made with whole wheat flour. They are not as thick as a naan, but not as thin as a roti- with their thickness lying somewhere in between. There are many variations of parantha. It could be stuffed with vegetables, aloo parantha being a popular stuffed variation or it could be plain. If there is one meal I could eat morning evening and night- it would be paranthas. After all, I am from Punjab, and our paranthas are very dear to us.
When I went to Vancouver with my mom in March, we stayed with my aunt’s family. My aunt’s sister-in-law is a really good cook and one day she made this orzo pasta with vegetables for us. It sounded so simple to make and tasted so good that I made a mental note to recreate the recipe when I get back. After making it for the first time last week I knew I had to make it again so that I can share the recipe as soon as possible with all of you.
Since most sauce-less pasta dishes with vegetables end up being called a salad, I don’t know if this too should be called that. Whether you call it a salad or not, its still plenty good and fresh and light for summer time meals. You could skip the chicken and the butter and make this vegan/vegetarian, if you like. I serve it as a main dish and add chicken in with the veggies, but you could make it just with the vegetables and orzo with grilled chicken or fish served on the side.
I did my first snapchat recipe story today (forgive me if that’s not what its called, I am still learning). Thanks to Asha from Food, Fashion and Party (love her blog) who has been motivating me to start snapping, I finally did today. I am still fairly new with it, but in case you want to follow you can add me @theNovHousewife and see the behind the scenes of making this orzo with chicken and vegetables on Snapchat.
Lime marinated tilapia with a cornmeal crust. Served with brown rice tortillas these make a filling gluten free meal
V is a picky eater. He is not one who likes to experiment too much with his food. He can eat baingan ka bharta, toovar dal and roti every day of the week and still not complain. And till very recently he would not eat fish. When we moved to Dallas, I wanted this no-fish policy of his to change. I agree the smell of fish to some can make it a little hard for them to like it ( I am not a big fan of certain seafood too because I can not tolerate the smell) but with the health benefits that fish carry I wanted them to be a bigger part of our diets.
V, thankfully was receptive with the idea. Initially I made the fish with mustard and indian spices to suit his palate and then slowly have graduated to grilled fish and tacos. In spite of its relatively small amounts of beneficial omega-3 fatty acids, I stick to tilapia for V, because of its mild taste. Plus, it still is a great source of protein.