Methi Paneer Paratha

Serving Size: 4 Parathas

Ingredients:

• 3/4 cup whole wheat flour (gehun ka atta)
• 1/2 cup fenugreek ( methi) leaves , finely chopped
• 1/2 cup low fat paneer,grated
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon ginger-garlic chilli paste
• 1/8 teaspoon turmeric powder ( haldi )
• 1 teaspoon oil
• salt to taste
  
  

Recipe for the dough:

1. Combine the wheat flour and salt and knead into soft dough ,using enough water.Knead well
2. Cover the dough with a wet muslin cloth and leave aside for 10 minutes
3. Divide the dough into 4 equal portions.

Recipe for methi paneer stuffing:

1. Heat the oil in a non-stick pan and add the cumin seeds and ginger-green chilli paste.
2. When the seeds crackle, add the fenugreek leaves, turmeric powder and salt and saute for 2 to 3 minutes
3. Add the paneer and mix well. Divide the stuffing into 4 equal portions .

Spicy Tomato Rasam

Serving Size: 6 people

Ingredients:

• 2 large ripe tomatoes
• 4 cups of water
• 2 whole red chillies
• 5 to 6 curry leaves
• 1/2 small bowl of Mint (Pudina leaves)
• 1/2 small bowl of coriander leaves
• 2 cloves of garlic grated
• 1/4 teaspoon cinnamon powder (Dalchini)
• 1/2 teaspoon sambar masala powder
• 8 to 10 Peppercorns (Black Pepper)
• 1/2 teaspoon cumin seeds (Jeera)
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon hing
• 1 teaspoon of jaggery
• 1 teaspoon tamarind
• 1 tablespoon ghee
• salt to taste

Recipe:

1. Put whole tomatoes in boiling water then simmer for 3 min and after that keep aside of 5 min
2. Heat 1/4 teaspoon of ghee in a small pan then add peppercorns and 1 teaspoon of cumin seeds roast till aromatic after that make it powder .
3. Remove tomatoes from water and peel the broken skin and smash it well .
4. To the thick tomato pulp add roasted red chillies , curry leaves, sambar masala, and other masala , salt , tamarind and jaggery and mash it well with hand or blender .
5. Heat ghee in a small pan after that add mustard seeds and remaining cumin seeds ,and hing and garlic .boil for 1o to 15 minutes.
   
6. Serve hot with white rice.
   

Chili

Chili Fresh, dried, powdered, flaked, in sauces, sambals and pastes, chillies appear in many forms, to be used with discretion. It is well for the uninitiated to be aware that all chillies are not created equal. They range from mild to wild. As a general rule the smaller the chilli, the hotter it is.

Health Tips: The capsaicin of chillies does have a medical application, in the truest sense of the word. It is used in plasters to be applied externally in cases of severe muscle pain, acting in much the same way as the pleasantly 'hot' menthol creams. Internally, chillies and all members of the capsicum family are rich in vitamin C. They are reputed to help keep capillaries from hardening, thus lessening the risk of cardiovascular disease.

Other Languages:
China: la chiao, lup chew
India: mirch
Indonesia: lombok
Japan: togarashi
Korea: gochu
Malaysia: cili, lombok, cili padi (bird's eye)
Philippines: sili, siling haba (long), siling labuyo (bird's eye)
Sri Lanka: amu miris (fresh green chilli), rathu miris (red chilli), kochchi miris (bird's eye)Thailand: prik chee faa, prik kee noo suan (bird's eye)
Vietnam: ot

Coriander leaves

Coriander leaves Also known as Cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking.The fresh leaves and stems are an essential ingredient in many Vietnamese foods, Asian chutneys, Mexican salsas and guacamole, and occasionally is used in sushi rolls. Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and curries. As heat diminishes their flavour quickly, coriander leaves are often used raw or added to the dish right before serving.

Health Tips: Its used for medicinal as well as culinary purposes, as a tonic, cough medicine and stomachic.

Other Languages:
Burma: nannambin
China: yuen sai
India: dhania pattar, hara dhania
Indonesia: daun ketumbar
Malaysia: daun ketumbar
Philipinnes: ketumbar
Sri Lanka: kothamalli kolle
Thailand: pak chee
Vietnam: ngo

Mint (Podina)

Peppermint and spearmint are the two most widely used mints. They grow readily in most soils, and are indispensable to Asian cooking. They are used interchangeably with fresh coriander in cooked dishes, but probably the most popular accompaniment made with mint is one which is so simple that most Indian cooks make it without referring to a recipe. Called podina chatni, it is served as a dip with appetisers, an accompaniment with rice and a filling for savoury lentil pancakes. In Thailand, mint leaves are used in salads, as flavour accents with other ingredients as in the northern Thai dish called larb.

Health Tips: Peppermint is used as a stimulant, carminative and stomachic. Peppermint tea is used to treat nausea, flatulence, sickness and vomiting.

Other Languages:
China: yang po ho, paoh-ho
India: podina
Indonesia: janggat
Japan: hakuka
Malaysia: pohok
Philippines: yerba buena
Sri Lanka: meenchi
Thailand: bai saranae
Vietnam: rau huong lui